Archive for January 25, 2013

cilantro detoxifying smoothie

smoothie

So today I made a delicious smoothie and wanted to share the recipe with everyone.

It’s very simple and really, you can use whatever ingredients you like.  I’ve been reading a lot about juicing and its benefits and discovered that cilantro/coriander (very similar (although much more muted) to shadon beni/bandania found here in Trinidad) is a really good detoxifying herb.  Apparently many nutritionists use this herb (coupled with parsley) as the base of many of the ‘green smoothies/juices’ that are popular today as detox drinks.  I’m eager to try some smoothies with the shadon beni/bandania and have already thought up one using tomatoes- should taste like seasoned tomato juice!

Recipe

Ingredients

1/2 cup fresh organic pineapple
1/2 berry mix- blue/black/raspberries
1 ripe starch mango (substitute with any sweet mango)-equals about 1 cup
10 cilantro stalks with leaves attached
1 red apple
1/2-3/4 cup unsweetened, unprocessed pomegranate juice- Dewlands brand is good if you have access to it.

Method

Wash and roughly chop all the ingredients removing any seeds as applicable. Place all in the blender and pulse, adding juice as required. Blend or pour over ice if desired. Garnish with a strawberry/pineapple wedge and some cilantro leaves.  Enjoy!

Serving- 1 person~ 1 1/2 cups

Suggestion- Make this ahead of time using lots of frozen fruit of your choice and keep chilled. Perfect as an afternoon ‘pick me up from my blood sugar drop’ and perfect as a detoxifying agent.

smoothie detail


multi-use ginger sauce

ginger sauce

In my last post entitled ‘fruits and ginger sauce‘ I spoke about making a traditional Chinese ginger sauce to go with boiled/steamed chicken.  I modified the recipe slightly to incorporate the healthy fat -extra virgin olive oil (also making it a bit of a fusion between Mediterranean and Chinese cuisine).  This recipe is very simple and will make an entree in about 20 minutes- the time is a reflection of the cooking time for the meat of your choice.

step1 2 3 4

This recipe make enough sauce for 1/2-1 whole chicken.

Recipe

Ingredients

1/2 lb fresh ginger root
2 fresh pimento peppers-preferably red
1 fresh hot pepper- scotch bonnet
3 Tbsp chopped chives
1/2 Tbsp salt
3 Tbsp extra virgin Olive oil/Canola oil
1 1/2 Tbsp sesame oil

Method

Grate ginger on smallest side of grater.  Slice pimento and hot pepper thinly, add chopped chives and salt.  Heat oil in a ladle until extremely hot. Carefully and slowly pour oil into ginger mixture while stirring.  Taste for seasoning and adjust to suit.

Serving- varies depending on individual portion sizes

Suggestion- serve with bland meats/fish or vegetables- boiled, broiled, roasted or steamed. Add additional Olive oil to use as an Asian inspired salad dressing. The possibilities are endless with this one!

ginger final


fruits and ginger sauce

fruit and oat bowl

Today was a very busy day in our household, well, not so much busy as hectic.  I didn’t get a lot of rest last night, in fact I’d say it reminded me of when my baby was a newborn.  My little one decided to stay up all night until the early hours of this morning and then wake up early!  Needless to say I woke up feeling like a train wreck!

Of course this meant that breakfast, lunch and dinner had to be quick and easy…

Today I had fruits and old-fashion rolled oats for breakfast.  Simple and delicious; I threw in apples, pawpaw, pomegranate, pineapple and strawberries.  That was all there was to it, yet the sweetness of the fruits and knowledge that I was doing something good for myself by having rolled oats was enough for me to feel satisfied until lunch.

fruit/oat breakfastfruit/oat close

For lunch I made Chinese style ginger chicken.  It’s super easy and really quick with very little prep time and cooking is a snap.  I’m focusing on this multi-use ginger sauce because the chicken or meat that accompanies this is really variable since it’s about how you’d like to prepare it.  I do it the traditional way- boiled or steamed because it’s quicker, healthier and no fuss.  But I’ve had it and prepared it roasted and pan fried.  It really doesn’t matter since the motive is the same- to have a bland tasting meat with an explosive sauce!
It works, it really does!  My way of ‘healthyfying’ the traditional recipe is to use extra virgin olive oil- it’s not really a huge adjustment, but it’s something and every little counts for something!  I ate the ginger chicken as a salad- Romaine lettuce, water cress, cilantro, sliced carrots, lemon juice all topped by slices of the steamed chicken and ginger paste- it was clean yet sharp, healthy yet satisfying.

ginger sauceoil being added

ginger sauce

The last thing I made today was a smoothie.  I’ve been trying to find ways to rid myself of all the junk I’ve been putting into my body over the last couple of years and reading a lot about juicing and its benefits.  After my last trip to the market I got some stocks so decided to make myself a refreshing smoothie.  I made mine with fresh strawberries, frozen berry mix(blueberries, raspberries and blackberries), a sweet starch mango, pomegranate juice (all natural, no additives or sugar), cilantro and some raw chia seeds.  It came out remarkably well!  The tanginess or the berries were so well balanced by the unique flavor of the cilantro and the sweetness of the mango was enough to have me wishing I had made more!

smoothie

smoothie detail

The ginger sauce and smoothie recipes are both very simple and can be viewed here.