Twenty Minute PsuedoThai
2pkg standard tofu with calcium
1/4-1/3 c tamari (salt intake concerns? so reduce) and 2tbsp olive oil to marinate Tofu in.
5 small cucumbers,
3 big leaves of chard,
1-2 cloves of garlic minced,
1/4 c. thinly sliced lemon.
1/2 c tahini, at least.
First slice the tofu into wedges, rectangles. Then put into the salad bowl & add Tamari and olive oil.
Fry* tofu in olive or coconut oil, or butter; it's your choice. If you do this well, paying careful attention, the tofu can seem a lot like chikin.
Put salad greens into the bowl once tofu is cleared, so the dregs of Tamari will flavor the salad: cucumbers diced, chard chawed into shreds, minced garlic, lemon slices wafer thin with the juice, dump on a bunch of tahini -- a whole bunch.
The flavour expression of this piece is simply dependent on whether you've used coconut or olive. It can be very sweet if you would like maple syrup on the tofu? Then the question is: has your roommate made guacamole within the same time-frame? If the answer is yes, that's a good roomie. We also ended up with noodles.
*you're going to need to put the flame on the lower side, so that the suckers don't burn before the heat reaches the whole way through. They'll ideally be turned, for the benefit of both sides. Squeeze on a lil lemon.
๐ฑ๐ฒ๐ฑ๐ณ๐ฑ๐ฒ๐ฒ๐ธ๐ฎ๐๐ฎ๐ผ๐ท๐๐ท๐ฑ๐ณ๐ฑ๐ณ๐ฒ๐ฑ
Hippie Lettuce
Thursday, November 16, 2017
Monday, August 28, 2017
While There Is Life
Chapter 1
Gura
was sitting silently beside Grรคs,
waiting, listening, in the green depths of the forest floor.
Purple
flower blooms sprung from a nearby vine violently tickled Grรคs
on the left shoulder and she sneezed.
“Ah!”
yelped Gura. her squeaky voice emanating from the direction of her
ephemeral body's shadow. “Good morning, Parvi.”
The
flower nodded.
“Listen,”
cooed Gura. “Listen until you forget your small body.”
“It's
not very small,” said Grรคs.
“That's
not the point. Just listen to the sounds of the morning, here, at
this moment, in this forest.”
Grรคs
closed her eyes.
“Every
tree... blah blah something profound about trees. Now think of the
tubers.”
“Ohhhh,
they're delicious,” Grรคs
cooed as if on cue. “I love how they're so chewy and~”
“Shh!.....Now,
what happens when you take a tuber shoot that's been growing on a
neglected corner of an uneaten blue potato in the heart of the house,
cut it from the larger tuber and plant it in the moist soil? What
does it do?”
“It
grows.”
“Into
what?”
“More
potatoes. Usually.”
“Excellent,
my pupil,” Gura said drily.
A
vibrant turquoise Calliopteryx cut through the dewy morning air with
little snippy wing-beats.
“Apologies
if I disturbed your meditation session,” began the 42-millimeter
long sentient being known to all of his neighbors as Piki, honourable
Lt. Conscience of the Naead Jyl. The bug's presence was weighty and
dignified, belied by his tiny size.
“No
need to apologize, Piki,” Gura smiled. “Blessings to you this
day.”
“Thank
you, ma,” Piki smiled a tiny crystal-glint of a smile and flew
between the fat, periwinkle leaves of a Water Nettle.
Grรคs
kept still, a serene vessel housing a calm soul in the sweet morning
air, and felt the air move softly in and out of her lungs.
“Just
like your favorite plant~”
“It's
not my favorite.”
“Oh,”
puzzled Gura. “But you're always going on about how tasty it is.”
“Ohhh,
it is tasty.”
“Anyway,”
said Gura, with utmost patience. “I am trying to create a metaphor.
Just like your beloved tubers, is your Brain. You are born, and
your Brain is one thing, it sees only itself, and all things as part
of itself. The sequestering of a neglected potato may seem like a
tragedy to the tuber, but it is only by experiencing the solitude of
its own being and the passage of time that it can germinate new life.
Your Brain, similarly, must learn the lesson of solitude. It is to
become light, become source, and bring something new into the world
through the giving of itself. Then we are become light.”
“But
Gura.”
“Yes,
my child.”
“Sometimes
it's hard.”
“I
know, sweetheart. Remember, the rewards are infinite, and shared by
all.”
And Gras calmed her mind, and violet light poured and took form, like
larkspur bells or wisteria budding on a vine, in the deep green
forest of her Heart.
Breathe.
Saturday, October 24, 2015
A Really Good Salad
Sometimes, when times are tough, and you're feeling down for whatever reason, and you've run out of pumpkin spice anything to feed your inner hipster, all you can do is just make a really good salad, with items you have ideally bought at a supermarket, wit money which you, ideally, have:
1 sm head of Roma (Israeli word)/ Romaine lettuce, chopped
1 cup of thick Spinach leaves, chopped
1 clove of garlic, minced
1/2 sm yellow onion, minced
1-2 inches of goat cheese (I used Tomme, 28% fatty)
large hearty scoop of Thina, ideally home-made with lemon, water, salt and garlic added to the thick brew you get in those little tubs..
1/4-1/2 cup organic Sauerkraut, if you like it.
6-9 olives, dismembered by fingernails, and with 1/8 c brine added. (I really like Suri flavour by Neot Smadar)
swirl around the bowl once with Flaxseed oil
beat the shit out of some Walnuts with a spoon (in a bag pls) and put those in there.
dash on some Himalayan salt, and a fine dusting of curry powder.
Love,
debs
1 sm head of Roma (Israeli word)/ Romaine lettuce, chopped
1 cup of thick Spinach leaves, chopped
1 clove of garlic, minced
1/2 sm yellow onion, minced
1-2 inches of goat cheese (I used Tomme, 28% fatty)
large hearty scoop of Thina, ideally home-made with lemon, water, salt and garlic added to the thick brew you get in those little tubs..
1/4-1/2 cup organic Sauerkraut, if you like it.
6-9 olives, dismembered by fingernails, and with 1/8 c brine added. (I really like Suri flavour by Neot Smadar)
swirl around the bowl once with Flaxseed oil
beat the shit out of some Walnuts with a spoon (in a bag pls) and put those in there.
dash on some Himalayan salt, and a fine dusting of curry powder.
Love,
debs
Wednesday, December 31, 2014
Mushroom Curry Rice
Due to the fact that I have not yet bought a gas can for my stove top, I have recently been faced with the prospect of cooking things only IN the oven.... in answer to the question of "what is for dinner, and involves something other than salad or potato chips?", BEHOLD my glorious masterpiece of flavor. Who could have imagined how easy it was to cook rice in the oven?!.....
I love portobello mushrooms, and they are ever so delicious with root-vegetable accompaniment like potatoes and jerusalem artichokes (which bear no resemblance to regular artichokes, but actually taste similar when cooked). A handful of added golden raisins is excitingly weird (in a tasty way). Powdered madras curry and cloves make this a winter dish that will warm you up from inside out. A very satisfying rice dish, which I serve smothered in Tehina and Amba sauce, naturally.
Mushroom Curry Rice
ืืขืื ืืืจื ืืื. |
3 med white potatoes, peeled and chopped roughly
2-3 med pieces jlem artichoke, peeled and chopped roughly
2 med portobello mushrooms, diced
3 cloves garlic, minced
1/2 cup golden raisins
place all above ingredients into a large baking dish with a lid.
season with:
1 tsp ground cloves
2 tbsp madras curry
1 tsp himalayan salt
2 tbsp Flaxseed oil
1 tbsp Braggs liquid aminos
I added 1 1/2 cups of rice and 3 3/4 cups of water. I find that the 1:2.5 ratio of rice to water works best. But perhaps you have experimented for yourself and come to other conclusions based on experience...
Cook at 165 celsius / 325 fahrenheit
For approximately 1 hour and 10 minutes to 1 hour and 20 minutes.
I like slow~cooking things:}
enjoy!
best friends fo~eva |
Crispy Celery Salad
This salad works great as a Tehina transportation element. |
This combination of chopped veggies and mild dressing makes for a very serene salad. Avocado and flaxseed oil give it body, with enough salt to enhance the subtle flavors of the light greens. I like to mix the salad by hand after I add the Avocado, to distribute it properly. As you may have noticed if you read my blog, I tend to put at least 2 cloves of raw garlic into every salad. I'm a garlic fanatic, feel free to adjust to your taste.
Crispy Celery Salad
(serves 3~4)
4 celery stalks w/o leaves, chopped
2 cucumbers, chopped
1 inch of white cabbage head, chopped
1/3 head fennel, chopped
1 c. Radish sprouts, cut with kitchen shears
2 cloves garlic minced
1/2 med Avocado, cubed
2 tbsp flaxseed oil
1 tsp himalayan salt
juice of 1/2 lemon
mix and enjoy!
Green Garlic Pesto Salad
Unique and delicious, I ate this green, garlic-y salad for breakfast this morning, because I'm fighting a cold... If you're not accustomed to raw garlic, use half a clove, minced, instead of 2. Adding a small handful of sunny golden raisins (which contain vitamin C) to this salad will improve absorption of the iron in the kale. Vitamineral Green is a powdered greens supplement, one of the wonderfully potent products of HealthForce. I love their supplements, but you can use any powdered greens or leave out that ingredient. Chlorophyll adds magnesium and dyes the salad a keen green color with thrilling results for the vegetable-deprived... mmm.... garlic-y gooodness.
Green Garlic Pesto Salad
(serves 1 ~ multiply as needed)
4 white mushrooms, diced
3 large leaves kale, chopped, sprinkle with some himalayan salt
2 cloves garlic, minced
1/2 lemon, juiced
1 tbsp extra virgin olive oil
1 tsp pesto
1 tsp braggs
1 tsp Vitamineral green (or other powdered greens)
1/2 tsp Chlorophyll
Mix in dressing toppings and sprinkle with 1/4 c. golden raisins.
Green Garlic Pesto Salad, topped with golden raisins |
Green Garlic Pesto Salad
(serves 1 ~ multiply as needed)
4 white mushrooms, diced
3 large leaves kale, chopped, sprinkle with some himalayan salt
2 cloves garlic, minced
1/2 lemon, juiced
1 tbsp extra virgin olive oil
1 tsp pesto
1 tsp braggs
1 tsp Vitamineral green (or other powdered greens)
1/2 tsp Chlorophyll
Mix in dressing toppings and sprinkle with 1/4 c. golden raisins.
Yeah, that's right, I'm a shill for the man... Dr. Sheridan |
Sunday, December 14, 2014
Mushroom Salad
A salad in three parts:
Salad:combine the following fresh vegetables in a large bowl:
1 cucumber, chopped
2 cups lettucey leaves (romaine or spinach are preferable), chopped
2 cups sunflower sprouts, chopped
1 inch slice from a purple cabbage head, chopped
3 cloves fresh garlic, minced
5~6 kalamata olives, cut small
Sprinkle with Himalayan salt and lemon juice
Dressing:
For dressing, I used Tehina. From a package. Which i bought at the supermarket here in Israel. So that was a shortcut. :}
Mushrooms:
Take some large mushrooms, which you hopefully bought at a grocery (as opposed to finding them in the woods of Siberia, because this will then become a whole other sort of salad experience), wash and place stem up in a pan suitable for baking.
Pour on some flaxseed oil, Braggs liquid aminos and Himalayan salt, (specific measurements are not given because it depends on the size of the mushroom), which will drip into the mushrooms corregated insides and keep it moist as it cooks for about 45 minutes at 325°. Slice and add to the salad.
Mix salad, dressing and mushrooms and enjoy!
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