ironamma

A new wave of vegetarian cooking!

Archive for the tag “ginger”

The great “Holiday Weight” Juice Escape

Layout juicing

Dear Readers,

With a successful Thanksgiving potluck behind us, the Holiday Weight season was upon us. To combat this members of the IronAmma household banded together to do a pre-emptive juice fast for 10 days. We have successfully fasted for a total of 9 days with Kale, Spinach, Tomatoes, Celery, and other vegetables. However, since this is our 10th day and most important day we thought we would go jungle wild with fruits.

For today’s juicing adventure we are going to tackle Grapefruit with 3 juicing recipes including a homemade sparkling cocktail. All the juicing has been done with the OMEGA 8006 Nutrition Juicer.

Our ingredient list is as follows:

          FRUIT                       JUICE YIELD                          TASTE

  • 4 lbs of kiwi                        27oz.               Prickly & Med Sour
  • 10 lbs oranges                     85 oz.             Bland & Little Sour
  • 10 lbs ruby grapefruit       80 oz.    Tangy: Low Sweet/Low Sour/Slight Bitter
  • 1 pineapple                         25 oz.         Mellow &  Medium Sweet
  • 12 limes                               13 oz.              Sour & no sweetness
  • 1 large ginger root              5 oz.        Fiery, Intense, no sweetness
  • ¼ large watermelon         32 oz.           Refreshing Med. Sweet
  • Organic apple juice for sweetness (bought fresh squeezed from Costco)

Juices galore

Combo 1: SUNRISE  

  • 1/3 cup Orange
  • 1/3 cup Pineapple
  • 1/3 cup apple
  • 1 spoon ginger

TASTE: Mellow & Sweet with orange front and a pineapple back down the palette, slight ginger kick throughout

 Combo 2: ORANGUTAN

  • 1/3 carrot
  • 1/3 watermelon
  • 1/3 grapefruit
  • ½ spoon ginger

 TASTE: Flavors compete; tastes healthy but not tasty (not recommended)

Combo 3: SWEET N’ SOUR

  • 1/3 apple
  • 1/3 watermelon
  • 1/3 grapefruit

TASTE: Flavors go nicely; watermelon mellows the apple sweetness and mellows grapefruits sour tang

Combo 4: SPARKLING VIRGIN ISLAND

TASTE: Sparkling water dilutes kiwi, apple and pineapple sweetness while lime balances flavors. On the rocks tastes the best *** substitute vodka (Grey Goose) and serve on fruits to ease boredom of 2 hours juice squeezing.

Ironamma’s favorite:

The Sweet N’ Sour was my favorite combination. Grapefruit juice is one of my favorite flavors and the sweet warmth of the apple/watermelon really complimented that sour tang. It was an excellent way to finish my last day of juicing.

All in all juicing was a big success everyone in the household lost 4-5 pounds. Most importantly we had to think about our food based on nutrition and health. The juicing only allowed for fresh produce, so the act of buying fresh produce and getting used to preparing meals at least for an hour a day was a practice that we developed along the way. Juicing is the start to building healthy practices and giving the body the nutrients it needs. We hope to stick with a healthier kitchen, supporting more vegetable and fruits than usual. Stay focused and fit.

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Besan Chila (Garbanzo Flour Pancake)

Need a quick fix. Pancakes will do the trick, especially ones that are filled with good proteins and carbs. Vegetarians welcome to the Garbanzo Flour Pancake also known as Besan Chila in India. With this batter you have one recipe that will make 3 dishes! Besan chila (Garbanzo Flour Pancake)…Besan fritters (Pakora/Patties)…Besan Uttapa. Feast your eyes below.

Ingredients:

  • 3 1/2 cups besan (garbanzo flour)

       These ingredients below– chopped and coarsely blended in food processor:

  • 4 bell peppers (orange, red, yellow, green–use half  of each)
  • 1/2 big red onion
  • 1 cup edamame green soybeans cooked 2 minutes in microwave
  • 1/4 cup sun dried tomatoes

       These ingredients chopped and finely blended:

  • 2 to 4 green chile, 1 (2inch) ginger piece, 1 small fresh turmeric piece, 1 bunch fresh basil and 2 to 3 cloves garlic

Preparation: 

Mix all of the ingredients above in the flour. Add 1 1/2 tsp salt, 1/2 tsp red chile powder, 1/2 tsp turmeric powder, 1 tsp cumin seeds and 1/4  tsp onion seeds (kalaunji), 1/4 of one block crumbled firm tofu ( squeeze to remove excess liqiud),  2 tbsp wheat germ (0ptional).

I–add 1/2 tsp baking powder and fry to make pakoras (fritter balls) by using a spoon or melon baller to put in the hot oil on medium heat. Eat with your favorite sauce, dip or chutney. Savor– crispy, crunchy on the outside and soft inside.

Shallow fry to make patties for sandwiches

OR

II–add 2 tbsp yogurt, 1 tsp oil and little water to make soft pancakes (chila).

OR

III–add 1/2 cup rice powder, 2 tbsp of  yogurt and water to make dosa like pancake called uttapa. Adjust salt to taste.

Chatpata Aloo Paratha (Potato)

Aloo Paratha is one of the most popular dishes made in North and central India. It is a paratha stuffed with potatoes which is cooked on a hot skillet and smothered with ghee (butter) if you feel like you could use the extra calories (an excellent choice for all the ravenous pregnant women). Ready for a quick hot meal that goes excellent with yogurt and Indian pickles?

Ingredients:

4 large Idaho, Russet or Yukon yellow potatoes – pierce and microwave for ~ 20 min or boil in water. Don’t overcook. Grate the potatoes so no lumps are there.

Fresh blend–1 big piece ginger ~ 2″ to 3″, 1 small piece turmeric ~ 1/2″  to 1″, 4 to 5 red and green Thai chile, 1 medium size red onion, 1 bunch cilantro –  coarse chop and place in the food processor except onion until last and use pulse button.

Masala:

  • 1/2  tsp cayenne powder
  • 1/3 tsp asafoetida
  • 1 tsp coriander powder
  • 1 tsp MTR garam masala
  • 1 1/2 tsp pomegranate powder or mango powder (aamchur) or both
  • 1 tsp fennel powder
  • 1/2 tsp sambar powder
  • 2 tsp sea salt–salt to taste
  • 1/2 tsp white pepper powder optional

Preparation for filling:

Add all the masala and fresh blend in the grated potatoes. Mix and make large size balls.

Preparation for dough:

4 cups of whole wheat flour, 1/4 tsp salt,  pinch of asafoetida and 1/8 tsp red pepper powder–make soft dough by adding water little at a time so it is easy to spread. It’s okay to over work the dough. Cover with a towel for 10 minutes before making the parathas.

Oil hands and make a small ball – flatten and roll. Oil it, put potato ball on top, cover and close dough. Use all purpose flour to spread the paratha thin or thick and remove extra flour before shallow frying on both sides. Your choice to make it soft or crispy. My family gives their request a day before.  Enjoy with pickles, mint yogurt, and chutneys or even melted grated Mexican cheese blend.

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