Showing posts with label green veggies. Show all posts
Showing posts with label green veggies. Show all posts

Wednesday, December 4, 2013

AMAZING CONCOCTIONS-Coconut Water and Cleansinng Pineapple Cucumber

Cleansing_Pineapple_Cucumber_Coconut_Water_Recipe_001
THIS IS ONE OF THE MOST AMAZING CONCOCTIONS!
Well, my favourite thing is to drink the juice version, chilled. It’s seriously got such an amazing taste that you would not even believe it’s made out of cucumbers. I remember about a year ago, I winced at the thought of adding cucumber to a smoothie, now I believe it’s the greatest idea just because it tastes so refreshing and amazing. You seriously need to TRY IT OUT to know what I mean.
I was inspired to make this because I drank a juice exactly like this in LA at Juice Crafters. I just loved it so much I had to try and make it. Though I don’t have a juicer, the blended version is great enough.
Cleansing_Pineapple_Cucumber_Coconut_Water_Recipe_002
Cleansing Pineapple Cucumber and Coconut Water
1 1/2 cup pure coconut water
1 cup chopped pineapples
1 medium cucumber
Optional additions: Mint, lemon juice.
Cleansing_Pineapple_Cucumber_Coconut_Water_Recipe_Steps
Add all the ingredients into the blender and blend until it’s completely smooth and then pour it in a glass to drink. You may want to wait for about 30 minutes for the thick part to foam at the top. If you scoop it out, you end up with juice underneath.
Cleansing_Pineapple_Cucumber_Coconut_Water_Recipe_003

Cleansing Pineapple Cucumber and Coconut Water
Serves: 2
 
Ingredients
  • 1½ cup pure coconut water
  • 1 cup chopped pineapples
  • 1 medium cucumber
Instructions
  1. Optional additions: Mint, lemon juice.
  2. Add all the ingredients into the blender and blend until it’s completely smooth and then pour it in a glass to drink. You may want to wait for about 30 minutes for the thick part to foam at the top. If you scoop it out, you end up with juice underneath.

Monday, December 2, 2013

Garlic Tahini Sauce combine with Yellow Squash, Rice Millet Bowl with Broccolini

Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_001

I’ve been inspired by just about any delicious vegan meal that I’ve come across, and my LA trip back in August was definitely one of the most awesome things that has happened to me.
I was lucky to visit Cafe Gratitude for an afternoon, a wonderful place for vegan foods. Seriously, that place is so good, you just have to go there if you’re in the area. It makes vegan food taste like heaven!
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_002
There, I ordered a bowl with veggies and a really thick, creamy sauce. I managed to figure out that it was a garlic tahini sauce (I think) and tried making it a few months ago, though it was too thick then.
So, this is my second time making it, and this is a wonderful way to eat your green veggies!
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_003
I decided to cook the broccolini and squash because my stomach just reacts badly to undercooked vegetables like this, but if you want to try it raw, by all means do so! (Can’t guarantee perfect results though).
Also, if you’re not a sprout type of person, you can totally not use it.
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_004
When you’re making this, I recommend that you make the rice first, then veggies and garlic sauce last, because it’s the one that takes the shortest time to cook. Rice can take ages, particularly brown rice. By soaking it for a couple of hours, you’re shortening the time it takes to cook by about 10 minutes.
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_005
Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce
Rice
1 cup jasmine brown rice (or regular)
1/2 cup millets
1 1/2 cup water
1 tablespoon extra virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
Veggies
6 broccolini spears
1 small yellow squash
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt
2 sprigs cilantro
A small handful of pea shoots or sunflower sprouts
Garlic Tahini Sauce
2 tablespoons extra virgin olive oil
2 tablespoons sesame tahini
1 tablespoon lemon juice
1/3 cup & 1 tablespoon water (divided*)
1/4 teaspoon Himalayan/sea salt
1 garlic clove
1-2 sprigs parsley
To make the Rice: In a medium saucepan, combine the rice, millets, water, olive oil, onion powder and garlic powder. Stir it a little and leave it soaking for about 2 hours.
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_006
Turn the heat to high and bring it to a boil, which can take up to 6 minutes, then turn the heat to medium low (3 -4) and simmer for about 18-20 minutes.
To make the Veggies: Chop the broccolini into small pieces, and the yellow squash in very thin circles (chop them in half if they’re too big).
Cafe_Gratitude_Rice_Millet_Bowl_Broccolini_Yellow_Squash_Garlic_Tahini_Sauce_Recipe_007
Place them in a large bowl, and start boiling some water. Once the water is bubbling away, take it off the stove and pour it over the broccolini and squash. Leave it sitting for about a minute, and then drain the water out.
Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).
Add the broccolini and squash and let it cook for about 6-7 minutes, constantly stirring. Turn the heat off and add the cilantro.
To make the Garlic Tahini Sauce: Combine all the ingredients except the one tablespoon of water in a high speed blender and blend until everything is completely smooth. Add the final tablespoon of water and stir it for a few seconds.

Assemble (makes 2 bowls): Add the rice first, then top it with the veggies, and place some pea shoots beside the veggies on top, then drizzle with the sauce.

Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce
Serves: 2
 
Ingredients
Rice
  • 1 cup jasmine brown rice (or regular)
  • ½ cup millets
  • 1½ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
Veggies
  • 6 broccolini spears
  • 1 small yellow squash
  • 1 tablespoon extra light olive oil
  • A few sprinkles Himalayan/sea salt
  • 2 sprigs cilantro
  • A small handful of pea shoots or sunflower sprouts
Garlic Tahini Sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sesame tahini
  • 1 tablespoon lemon juice
  • ⅓ cup & 1 tablespoon water (divided*)
  • ¼ teaspoon Himalayan/sea salt
  • 1 garlic clove
  • 1-2 sprigs parsley
Instructions
  1. To make the Rice: In a medium saucepan, combine the rice, millets, water, olive oil, onion powder and garlic powder. Stir it a little and leave it soaking for about 2 hours.
  2. Turn the heat to high and bring it to a boil, which can take up to 6 minutes, then turn the heat to medium low (3 -4) and simmer for about 18-20 minutes.
  3. To make the Veggies: Chop the broccolini into small pieces, and the yellow squash in very thin circles (chop them in half if they’re too big).
  4. Place them in a large bowl, and start boiling some water. Once the water is bubbling away, take it off the stove and pour it over the broccolini and squash. Leave it sitting for about a minute, and then drain the water out.
  5. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).
  6. Add the broccolini and squash and let it cook for about 6-7 minutes, constantly stirring. Turn the heat off and add the cilantro.
  7. To make the Garlic Tahini Sauce: Combine all the ingredients except the one tablespoon of water in a high speed blender and blend until everything is completely smooth. Add the final tablespoon of water and stir it for a few seconds.
  8. Assemble (makes 2 bowls): Add the rice first, then top it with the veggies, and place some pea shoots beside the veggies on top, then drizzle with the sauce.

Get your recipes!