Mango chocolate chip Ice cream, it's dairy-free!

As the weather starts to heat up ,it always tempting to grab a cool treat. Stock up the refrigerator with such nutritious fruity home made ice cream which make best thirst quenching snacks. The best part about a home made ice cream is you control every ingredient that goes in the recipe , use your favorite fruit of the season , a better healthier substitute to sugar,raw eggs and heavy cream.

Thanks to Rachel's ingenious ideas in the ice dream cookbook , i've been trying new flavors with same base recipe that uses coconut milk and healthier sweeteners. The sweet ripe mangoes give a simply divine touch to the ice cream. The chunky dark chocolate chips are magnificent compliment to the sweetness of mangoes.

Recipe : Dairy free Mango Ice cream ,inspired by Rachel Albert-Matesz's Ice Dream Cookbook.. Find my review here.

Yields 1 3/4 cup
Ingredients
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
2 medium ripe mangoes, peeled ,seeded and chopped
1/2 cup dark chocolate chips
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt
Sliced Mangoes for garnish

Method
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the mangoes in a food processor or vitamix along with the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer�s instructions.Mix in the chocolate chips.

5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.Garnish with fresh mango slices

Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.

Eggless Mango Chocolate Cake,Eid Delicacy 2

I don't dislike eggs ,but its good to experiment without them every once in a while to create a lighter calorie baked goodies.Also,for those with egg allergies(like my mom ) and on restricted diets this(and the previous) eggless bake wouldn't be a let down.


Talk about the star ingredient in the cake - the mangoes.The mango puree not just replaces the eggs but also adds to the sweetness of the cake.The fresh mango slices in every bite would make the cake a true mango indulgence.And of course the chocolaty touch with 100% cocoa powder cannot be substituted with any other ingredient.


Recipe Eggless Mango Chocolate Cake
Serves 6
Ingredients
1 cup whole wheat pastry flour
1 cup all purpose flour
1/4 cup 100% cocoa powder
1 teaspoon baking powder(alum free)
1/3 cup agave nectar or 1/2 cup brown sugar
1 cup mango puree unsweetened
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup reduced fat milk
1/4 cup canola oil
1/4 cup semi-sweet chocolate chips
2 ripe mangoes,sliced lengthwise


Method
Preheat oven to 350�F and adjust oven rack to middle .Lightly grease and line a 8x8 inch round pan with parchment paper.Arrange in the pan,the fresh mango sliced in a flower pattern.
Sift all the dry ingredients in large mixing bowl,also mix in the chocolate chips.In another mixing bowl whisk together oil,milk,mango puree,vanilla and sugar.

Now combine wet and dry mixtures. Pour in the prepared cake pan and set in the oven for 30-35 minutes until toothpick inserted comes out clean.
Cool cake for 30 minutes and flip on to a plate.Peel off the parchment,slice and serve.Can be refrigerated for a week.



Hard to believe the cherished month of Ramadan is ending soon.Eid marks the celebration of recharged faith.Sweet delicacies of all kinds adorn the eid feasts,the cake would be such a pleasant addition.


Farewell to Ramadan and mangoes......

Eid Mubarak !

Mango Pancakes

Marvelous Mangoes

Mangoes is one such fantastic fruits that I would love for break fast ,lunch and dinner.Just a week before we started for India,Mr.Health nut got this big box of sweet ripe mangoes.7 days and a box of mangoes to devour,we were literally including them in 3 meals of the day.


Mango mellowness intensified in every layer,the pancakes charmingly capture the essence of mangoes,that can certainly bring cheer to the breakfast table.

Recipe: Mango Pancakes with Mango syrup
Makes 6-8 pancakes
Ingredients
1 cup whole wheat flour(fine ground)
1 teaspoon baking powder(alum free)
1/8 teaspoon of baking soda
1/2 cup mango puree
1/2 teaspoon cinnamon
1/2 cup skimmed milk(add a little more if needed)
1 Organic egg
1 tablespoon Organic butter,melted

Method
Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk and mango puree . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is light brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with mango syrup.
Mango Syrup
Bring 1 cup of Mango puree and 1 cup of water to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking mango mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .

Tropical Fruit Barley Risotto -Tropical Temptations Challenge

Soaked in with the warmth of the sunny tropics,the luscious sweet tropical fruits make up a good part of my fruit feast.Although I was raised in tropics,I wasn't a vivid fruit lovers as a child,only recently did I discover the bounty of tropical fruits.Limited to a few that make it up to the north,there are still so many more to try,if only I could take trip to the exotic lands and devour some more.



It was one of those days I had the plethora of tropical delights in my fruit basket and the theme of tropical fruits stuck me.
The barley risotto,that I normally cook up with vegetables ,got a whole new look and taste with the sweet fruity make over.Barley for all its excellent benefits makes a perfect substitute for the starchy arborio rice that is normally used to give the risotto a creamy consistency.The richness of coconut milk and the mellow appealing tropical fruit makes this a very special kind of risotto,which I would say makes a great breakfast\brunch meal or a dessert course.
I wouldn't encourage cooking the soft and sweet fruits,its best to add the fruits towards the end of the cooking process for this risotto.

Recipe : Tropical Fruit Barley Risotto
Serves 2-3
Ingredients
1 cup barley,rinsed
2 cups light coconut milk
1 cup fresh pineapple chunks
2 tablespoon brown sugar
1 tablespoon Agave nectar or honey
1 kiwi,peeled and sliced
quarter of a papaya,peeled and sliced
1 small ripe mango,sliced
1 very ripe plantain,peeled and sliced
1 teaspoon pure vanilla extract
2 teaspoon virgin pressed coconut oil
1/8 teaspoon salt

Method
Heat oil in a large sauce pan,add the sliced plantains and a teaspoon of sugar,cook 4-5 minutes on each side until caramelized.Set aside.
In the same pan,add the barley and saute until pearly white,stir in the sugar,now start adding the coconut milk ,about 1/4 cup each time and stir until the barley absorbs it all,cook until is soft and creamy. Add the pine apple pieces,vanilla and agave nectar towards the end of cooking process.
To serve,lay the caramelized plantains,kiwi and top the sliced fruit over the risotto.



Health Nut Challenge 7 : Tropical Temptations

I am very pleased to reveal Tropical fruits as the next theme of Health Nut challenge.This has to be a simpler challenge than the previous.Satiate your fruity desire,pick the most exotic or common tropical fruit found in your part of the world,and dish up a tropical fruit temptation and share them at the Health nut challenge.

Here are the challenge 7 guidelines:
* Prepare a healthy appetizing dish with any one or all of the tropical fruits.Mention about the nutrition and health benefits of each of the fruit.
-> Avocados
-> Bananas
-> Coconuts
-> Mangoes
-> Kiwi
-> Papaya
-> Plantains
-> Pine apples
-> Jack fruit
-> Star Fruit
-> Dragon fruit
-> Passion fruit
-> Guava
-> Lychee
-> Tamarind
-> or other exotic tropical fruits known to you.

* Limit 3 entries per blogger.Please use the logo(the big or smaller in the side bar) and link your post to this announcement page.Send the entries before last day of September 2010, using the form below.

Health Nut Challenge Form

Your Name
Your Email Address
Blog Name
Recipe Name
Recipe URL
Picture of the dish(300 pixels wide)
Image Verification Please enter the text from the image: [ Refresh Image ] [ What's This? ]

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I'm allowing ample time for this challenge in scope of more entries and also the next couple months(Aug-Sept) your truly is planning for a vacation and blog in inactive mode.
The Ice cream Challenge round up is scheduled for next week,so you can still send in the entries till the end of this week.

Tropical Fruit Pops

Funny how my 3 year old asked Popsicle for breakfast.I don't blame him, the heat and humidity was intense and so was the thirst.And having enjoyed these the day before in mid afternoon heat,little buds assumed must be OK to eat them whenever thirsty.Not that these are no good to start the day,but he still had to take his milk and cereal for starters and pops for dessert.

Acai-Coconut-Papaya-Banana Pops
Papayas,kiwis,mangoes,bananas,pineapple,coincidentally had all the tropical fruits in hand to give a very tropical touch to the fruit pops.A real summer indulgence,you could enrich the fruit pops with variety of real fresh fruit puree ,deliciously adding a daily serving of all natural fruits and fiber in your diet,void of artificial colors or excess sugar.



Acai-Coconut-Mango-Pineapple Pops
Layering the pops in different fruit flavors seemed daunting at first,then figured that semi-freezing each fruit layer then proceeding with next layer and finally immersing the stick over the last layer and then freezing completely.Evidently the method worked beautifully,the vibrant pops caught my kiddos attention instantly and of course they were not satisfied with one.


Acai-Coconut-Kiwi Pops

Recipe : Tropical Fruit Pops

Ingredients
2 cups Acai Juice(or any concentrated fruit juice,Raspberry,Grape or Goji)
2 ripe Kiwi ,peeled
quarter of a medium papaya,peeled and cubed
1/2 ripe banana
1 small ripe mango
1/2 cup pineapple cut in cubes
1 cup coconut milk(sweetened with 1 tablespoon agave nectar or honey)

Method
Puree the papaya and banana in a blender and set aside.Likewise puree the mango and pineapple together.Finally puree the kiwi.

Pour the Acai fruit juice in to the molds till 1/3rd full.Set in the freezer for an hour until set but not completely frozen.Now pour the coconut milk in the molds till 2/3rd full.Again set in freezer,for 30 minutes this time.Finally pour in rest of the fruit purees.Insert the mold stick and set in the freezer for 3-6 hours until completely frozen.Run the molds under warm water for 5-10 seconds for clean lift off.

Health Nut Challenge 6 : I Scream for Ice Cream : Join in the celebration of healthy frozen treats.Send in your best recipe before June 31st,find details here..

Daring Bakers : Chocolate Berry Pi�ce mont�e(Croquembouche) with Mango Cream

Never in the deepest dreams did I think of putting together a spectacular French wedding cake.Thanks to daring bakers club for making the seemingly impossible bakes,possible.Every daring bake(17 so far) has indeed been a challenge,needs lot of planning ahead,thoroughly understanding the recipe before making any changes to it,allotting good amount of time for implementing the task,that could fail at first attempt but striving till succeeding should be the motto of a daring baker.The posting day is sure excitement in anticipation of fellow daring bakers creative takes on the challenge.I for one ,try not to deviate too much from the given original recipe while giving it a healthy make over,which is the best part of these challenges.

The May 2010 Daring Bakers� challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece mont�e, or croquembouche, based on recipes from Peter Kump�s Baking School in Manhattan and Nick Malgieri.



A sure delightful dessert,cannot be reserved exclusively for special occasions,the following recipe has been changed enough to make it often.The Croquembouche,also known as Pi�ce mont�e, recipe has 3 main components: the p�te � choux(the puff pastry), the cr�me patissiere(pastry filling), and the glaze(Sugar or chocolate) used to mount/decorate it.The main building block of the centerpiece are cream filled pate a choux ,mounted in to a conical shape using hot sugar or chocolate glaze as glue.I choose pure dark chocolate for its good benefits and filling is a luscious cream with one of my favorite fruits.And for the decoration,the berries were a fitting juicy garnish.Goes without saying,we loved every bite of this dessert,devoured it all for a dessert course of meal.
Recipe : Dark Chocolate Berry Pi�ce mont�e(Croquembouche) with Low fat Mango Cream

The recipe makes a medium piece montee,double the quantities proportionately for a taller piece.

Ingredients

For low fat Mango Cr�me Patissiere
1 cup reduced fat milk or soy milk or almond milk
2 Tbsp. cornstarch
1 Tbsp. sugar
1 cup unsweetened mango puree or 1 large mango,peeled and pureed

Method
Dissolve cornstarch in � cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.Mix in the mango puree until combined,chill before filling in the choux buns.

For Pate a Choux (Yield: About 18)
1/2 cup whole wheat pastry flour
2 tablespoon all purpose flour
2 large Organic or free range eggs
1/3 cup water
3 Tablespoon Organic unsalted butter
1/8 Teaspoon salt
1 Tablespoon brown sugar
Method
Pre-heat oven to 425?F/220?C degrees. Line a big baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg.

Piping:
Transfer batter to a pastry bag fitted with a large open tip or use a ziploc and snip off the tip. Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Baking:
Bake the choux at 425?F/220?C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350?F/180?C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece mont�e, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.


For Chocolate Glaze:
4 ounces/100 g. finely chopped best quality Dark chocolate(with at least 60% cocoa)
Method
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

For decoration
Fresh berries of choice


To assembly of your Piece Mont�e:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece mont�e, dip the top of each choux in your glaze and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.
When you have finished the design of your piece mont�e,dip the berries in chocolate and fill in along the gaps, you may drizzle with remaining glaze and use ribbons,almonds, flowers, etc. to decorate.



Explore more Pi�ce mont�e at Daring baker's blog roll.

Genesis Today's -Happy Goji and Purple Perfection Shakes

The plethora of fruit juices in today's market is intriguing.Despite being aware of the super fruits that are latest buzz in the Health foods, it still is a bit of challenge to pick the right kind of super fruit juice ,one that's genuine and potent ,well, not anymore.My search for the perfect juices ends here with discovery of Genesis Today's range of super fruits juices-Acai,Goji and Resveratrol



What's so super about super fruits?
To say the least,these are super rich in nutrients,vitamins , minerals and antioxidants,that fight off the disease causing free radicals.

Crystal clear from the chart,Acai,Goji and Resveratrol have outstanding levels of antioxidants.

Genius at work,Dr.Lindsey Duncan,the founder and CEO of Genesis Today has been studying in the natural health products industry since 1983.He developed these healthful range of fruit juices using the best fruits on face of earth.Revered by celebrities , the Genesis today Super fruits juices are now accessible to common man at affordable prices ,in super stores like Walmart and Sam's club.



I was fortunate to be offered the samples of Genesis Today's Acai Berry,Goji Berry and Resveratrol juices.Here what my taste buds had to say :

Genesis Today's Acai Berry Juice
One sip and the sharp sweet berry flavor gets the taste buds tingling and the super rich antioxidants instantly give the energetic feel.Consistency is a bit like smoothie,but not as thick.

Benefits :The beauty berry from the Brazilian rain forest, is known to support healthy skin,hair and nails.Boost bodies energy levels.Helps control weight,soothe and calm the digestive system,stimulates the digestive organs to more eliminate efficiently waste from the body.


Genesis Today's Goji Berry Juice
Intensely orange,the juice has instant citrus punch,that relieves tension and gets you going with renewed energy.

Benefits :Hailing from China,the happy berry is known for mood uplifting,promoting healthy mind,memory and eye health.


Genesis Today's Resveratrol Juice
Tasted like a concentrated grape juice, totally rejuvenating.And for someone who does not drink alcohol,this juice with all the benefits of a wine without the alcohol, was truly beneficial.

Benefits:
Resveratrol is a naturally-occurring plant extract, in this case from the pulp and skin of grapes as well as Japanese Knotweed,known to support heart health,promotes youthful energy and appearance.Also known to support healthy inflammatory response of the body.


I was also suggested 2 super nutritious shake recipes to concoct with the juices.You seriously cannot get enough of these,would definitely want to make them every day ,with a hearty meal or to satisfy those in-between-the-meals cravings.
Goji Happy Shake

Ingredients:
� 12 oz. Goji Berry Juice
� 12 oz. frozen strawberries
� 1 organic banana
� 5 ice cubes
� 1 oz shot liquid Genesis Today � Protein 100 (15 g)
� 1 scoop Genesis Today � 4Fiber
Directions:
Place all items in blender and pulse using ice crusher. Blend until smooth and well combined.

Benefits:
Daily use of this shake will render amazing effects in five areas:
1) Mood enhancement
2) Eye health benefits
3) High ORAC (Oxygen Radical Absorbance Capacity)
4) All essential and non essential proteins through bio-available delivery of the
Genesis Today � Protein 100 (liquid)
5) Less bloating, better digestion through Fiber completely absorbed by body


Purple Perfection Shake

Ingredients:
� 6 oz. Aca� Berry Juice
� 6 oz Resveratrol Juice
� 1 organic banana(or 1 Plum)
� 5 ice cubes
� 1 oz shot liquid Genesis Today � Protein 100 (15 g)
� 1 scoop Genesis Today � 4Fiber
Directions:
Place all items in blender and pulse using ice crusher. Blend until smooth and well combined.
Benefits:
Daily use of this shake will render amazing effects in five areas:
1) Improved energy
2) Improved mental/cognitive function
3) Improved hair, nails, and skin
4) Improved cardio health
5) Less bloating, better digestion through Fiber completely absorbed by body


Supreme Snack!
Besides the Super fruit juices,I was also sent a pack of Genesis Today's Dark chocolate Acai Pudding.



Decadence of chocolate combined with tart sweet berries makes this a luscious pudding.Chocolate contains theobromine, which triggers endorphins and serotonin to give you a euphoric, joyous feeling, plus many essential vitamins and minerals.And with 0 grams of fat and sweetened with pure sweet cane juice,the pudding is nothing less a guilt-free snack.



Learn more about Genesis Today's phenomenal products at the official website.Depending on how you feel,the product finder helps you find the right kind of super fruit juice. There are also money Saving Coupons,print them here.

Cardamom Mango Panna Cotta With Honey Peach Sauce

No other fruit says sunshine better than mangoes.Revered as king of fruits in the Indian sub continent(the birthplace of mangoes),the tropical fruit is the most desirous fruit of the jolly good summers.For the love of mangoes,I could not help myself buying a load of, first batch of this seasonal tropical fruit in the market.The mangoes sold here are mostly grown in Mexico ,Caribbean and some travel as far from India.

While the heat is at its peak in my homeland,it still spring and just beginning to warm up in Columbus.The blooming flowers have a magical beauty after long bare winters.

A dessert to glorify the beauty of the season,Panna cotta,the Italian dessert made with milk,cream,sugar and gelatin.I made mine dairy-free using light coconut milk,incorporated with luscious mangoes and hint of exotic cardamoms,for a complete tropical makeover to the Italian classic.The honey peach sauce add warmth and sweetness to the dessert,skip the sauce if on low-sugar diet.


Intensely aromatic cardamom, is a common spice in South East Asian and Middle Eastern cuisine.The whole pods can be used to flavor the rice entrees and lentil stews ,the fine ground seeds are best in desserts and in spice mixes.Little goes a long way with the cardamom powder,adding extra does not yield a tastier dessert.
This special cardamom dessert is my entry for Priya's Cooking with seeds: Cardamoms.


Recipe : Dairy-free Cardamom Mango Panna Cotta With Honey Peach Sauce
Ingredients
For Mango Panna Cotta
1 large or 2 small ripe mangoes,peeled and chopped
2 cups light coconut milk(preservative-free)
1/2 cup water
1 tablespoon agar-agar * or 1 teaspoon unflavored Kosher\Halal Gelatin
1/4 teaspoon fine ground cardamom
1 tablespoon Agave nectar or 2 tablespoon brown sugar.

*agar-agar is a seaweed,vegan substitute for gelatin.Can be bought from Asian stores.

For Honey Peach Sauce
2 cups fresh or frozen peaches.
2 tablespoon honey
1/2 cup water.

Method
Puree the mangoes with coconut milk in a blender until smooth.
Heat water in a heavy bottom sauce pan,add the agar-agar or gelatin,stir to dissolve completely ,about 6-8 minutes.Turn the heat low.Add the sugar, mango mixture,cardamom and let it warm up for 4-5 minutes.
Pour the hot mixture in to 4 ramekins(4-6 ounce) or custard cups.Cover and
let set in refrigerator for 3-4 hours or over night.

Prepare the sauce by heating the water,honey and peaches on low heat for 4-5 minutes.Let cool for few minutes before drizzling on the panna cotta.

To serve,unmold the ramekins,run a small knife around to loosen.Then invert each ramekin onto a dessert plate and pour about a tablespoon of the sauce over,top with the slices of peaches and more diced mango.

Cauliflower Soup,Beet Herbs Pasta and Figs parfait.

It was one of those days craving for a hearty Vegan meal,thankfully I had ample fresh fruits and vegetables to satisfy the hunger with a well balanced 3 course meal.
Cauliflower soup
A light and wholesome soup for the start of the meal.If you like crunch with the soup like I do ,serve this with some crackers or baked chips.

Serves 2-3
Ingredients
1/2 a medium cauliflower,chopped
1/2 a medium onion, finely chopped
1 clove garlic,finely chopped
1/4 teaspoon ground cumin(optional)
1/4 teaspoon turmeric(optional)
1/4 teaspoon freshly ground black pepper or chili powder
1 tablespoon fresh herbs,finely chopped(I used cilantro)
2 cups vegetable stock
1 teaspoon all purpose flour
1 tablespoon Extra Virgin Olive oil
1 teaspoon salt

accompaniment
low fat sour cream or tomato chili sauce

Method
In a medium skillet heat oil,add the onions and saute until translucent(about 3-4 minutes) on medium-high heat.Add the garlic and saute another minute or two.Add cauliflower and spices ,season with salt.Cover and allow to cook until cooked through(about 8-10 minutes),tossing occasionally.Stir in the stock ,herbs and bring to a boil .Add the flour and stir well,and simmer for 2-3 3minutes. Carefully transfer the mixture to a food processor or use immersion blender to puree.Return to the skillet,keep warm on low heat.Serve with sour cream or tomato chili sauce.And some baked chips or cracker for crunch.


Beet herbs pasta
Serves 2-3
With my passion for beets already revealed ,the pasta is yet another way to include the wonder veggie in your diet.

Ingredients
1/2 a pound Whole grain pasta,use any kind
1/2 a medium onion,finely chopped
2 small beets,roasted
1 teaspoon Extra Virgin Olive oil

For herb garlic sauce
1 cup fresh herbs(like parsley or cilantro),finely chopped
1 big clove garlic,minced
1 tablespoon lemon juice,freshly squeezed
1/4 teaspoon black pepper or chili powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
Method
Cook the pasta as per the package instructions.
Make the herb garlic sauce by blending all the ingredients together.Keep aside.
Heat the oil on medium heat,add the onions,saute for 3-4 minutes until translucent,add the herbs garlic sauce,saute another minute or two.Mix the cooked pasta and stir well.Add the beets and serve warm.


Figs and Fruit Parfait.
As pretty and mysterious as these looks,figs are have healthy written in each of the seeds its packed with.

Parfait are the simplest desserts ,utterly delicious with the layers of fruity goodness.

Recipe

For compote
6 fresh ripe figs,chopped
1 cinnamon stick
1 teaspoon orange blossom water or rose water
1 cups water

For Parfait
3-4 cup fresh fruits(like mangoes,peaches,figs or nectarine),diced
1/4 cup roasted nuts.

Method
Bring the compote ingredients to a slow boil, simmer,for about 15 minutes, or until fruit soft. Discard the cinnamon stick. Puree the mixture,return to the heat and cook until glossy and syrupy.Serve warm or chilled, on Ice creams or make a parfait.
In a wine or parfait glass ,layer the fruits ,nuts and the compote.Serve cold.




Health Nut Challenge :Well Balanced 3 Course Meal

Heart felt thanks to those who have already sent in there delicious 3 course meals.For those planning to participate ,please send in the entries before the deadline - September 20th.

Lunch Box Friendly :Vegetable and Mango Jam Pockets

These kid approved whole grain vegetable and Jam pockets make a tasty lunch box food,sure to satisfy a health conscious mom and a picky eater's taste buds. Choose your child's favorite fruit and vegetable for the stuffing.

The mildly sweet Mexican champagne mangoes sounded so appropriate for making the Jam.The outcome was finger licking good,mildly sweetened and so versatile,spread on toast or any kind of bread or flat bread for a relishing mango goody .
For the vegetable stuffing I choose some fresh asparagus,though not a favorite of my boy but I paired it with his favorite potatoes and carrots.Sure healthy disguise.
If making these pockets sounds impossible in the morning rush hour,little bit of prep work must make it a fantastic quick fix lunch box meal.Prepare the dough the night before,the Jam any day in advance and the vegetable filling the night before.Voila,all you have to do in the morning is shape and bake the pockets,and the well balanced whole grain,fruit and vegetable lunch box is ready in 15 minutes!


Homemade Mango Jam

Ingredients
3 mangoes(I used the mildly sweet kind champange),Peeled and cut in cubes
1/4 cup brown or white sugar
1/2 cup water
1 cinnamon stick
Method
Simmer all the ingredients in a pot until reduced to glossy thick mixture.Remove the cinnamon stick,cool and store in sterilized jar in a refrigerator for up to a month.


Vegetable and Jam Pockets

(Makes 6-8 pockets about 5 inches long)
Ingredients for Pockets
2 1/2 cups Whole wheat flour[or use 1 cup all purpose flour and 1 1/2 cup whole wheat flour]
1 tablespoon Flax seed meal(optional ,for added nutrition)
1 tablespoon Olive oil
1/2 teaspoon salt
1 pack active dry yeast,about 1 teaspoon
1/4 cup warm water
pinch of sugar

For Vegetable Stuffing
2 cups Chopped Any fresh vegetables I used baked\cooked potatoes,fresh asparagus and carrots,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1 garlic clove finely chopped
1 tablespoon Olive oil
1/2 teaspoon Salt

Method
Prepare the dough
In warm water mix in the dry yeast and pinch of sugar. Let sit for 5 minutes.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour until double its size or leave it overnight.
Cook the filling
Heat oil in a pan and saute vegetables with garlic and spices for few minutes. Cook just until tender about 5 minutes. set the stuffing aside to cool.
Shape and Bake the Pockets
Preheat Oven to 450F.
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to a rectangular shape using a rolling pin. Place a table spoon of stuffing Vegetable or Mango Jam ,spread along the center .Fold once ,then close the open ends ,turn and place on baking sheet. Finish making the remaining pockets,place them about 1/2 inch apart from each other.
Bake for about 15 minutes until crush turns lightly brown.


I'm sending these over to Meeta's Monthly mingle,hosting this month's kid lunches is Srivalli of Cooking4allSeasons.