Saturday, August 20, 2011
Monday, November 8, 2010
Saturday, August 21, 2010
This is a mung dal kitchari, which balances all three doshas. It is particularly beneficial for the stomach, lungs, liver, and large intestine. In Traditional Chinese Medicine mung beans are also revered for their detoxification properties. This recipe makes 4-5 servings.
1 cup yellow mung dal (split or whole)
1 cup basmati rice
5-6 cups water
3 tbsp ghee (purified butter)
1 tbsp ground ginger
1 pinch asafoetida (a spice also called hing—available at Indian groceries)
½ tsp cumin seeds
2 whole cloves
1 1/2 inch piece of cinnamon bark
4-5 crushed cardamom pods
10 black peppercorns
2 bay leaves
3 tbsp shredded, unsweetened coconut
1/4 tsp turmeric
1/4 tsp salt
Optional: 1 cup diced vegetables like squash, zucchini, cauliflower, carrots, etc. It is best to use in season veggies.
Add to rice, bean and veggie mixture and mix together very well. Enjoy slowly and outdoors, if possible.
Monday, December 28, 2009
makes 2 loaves
active time: 30 minutes
total time: 2 1/2 hours
* 3 1/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt
* 4 large eggs at room temperature for 30 minutes
* 2 1/3 cups sugar
* 1 cup vegetable oil
* 3 cups coarsely mashed very ripe bananas (6 large)
* 1/4 cup crème fraîche
* 2 teaspoons vanilla
* 1 1/3 cups walnuts (4 ounces), toasted and chopped
* Special equipment: a standing electric mixer
Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack.
Turn loaves right side up and cool completely.
Thursday, November 26, 2009
This year I was lucky enough to reserve one of eighteen turkeys from Los Poblanos Organic Farm in Albuquerque where I participate in the work share program. I helped feed these Heritage Bronze Breasted turkeys and shovel their poop over the last few months. It was cool to have the opportunity to kill my own food and share it with my friends.