Sesame paste with honey (NOTE on millet)
Roast in a empty pan with no oil two spoons of sesame (for the aroma). It's done when it becomes golden, dark orange. After cooling we mix it with two handfuls of raw sesame and we crush it in a grinder. We than mix in a blender with 500g liquid honey. You can spread it in the morning on toast with unsweetened tea or with fruit juice. The same can be done for almonds or hazelnuts or walnuts. It's easy to assimilate and very nutritious containing allot of calcium.
Millet has even more and is recommended to those who have a lack of calcium to be eaten half an hour before a meal with a glass of carrot juice witch contains vitamin D which fixes the calcium in the body. On top millet is the best brush as mum expressed it, for cleaning the intestines.
Sea buck-thorn
There are many types of sea buck-thorn, white, yellow, orange, red but the most common is the orange one. It is a berry that contains allot of different vitamins especially vitamin C (15 times more than oranges) and many essential oils. It's very efficient for strengthening the immune system.
Sea buck-thorn juice/syrup
Wash half a kilo of sea buck-thorn and blend them. Sift them to get the seeds out and than mix with 100g honey and water until it becomes liquid or depending on taste, how diluted or strong we want it. Like this use it immediately because otherwise the nutritional value drops. For prolonged use mix only with honey and keep in the fridge. We use it as a syrup or just take a spoon full every morning after waking up. It's a great thing to have during these winter days and while many might not be accustomed with the taste for me knowing how great it is for the body it's one of the best juices.
Saturday, December 18, 2010
Friday, December 17, 2010
The Apetizer
I couldn't go through all the recipes for all the food we've been eating and had just a short discussion with my mum about the Ayurvedic principles behind some ingredients without asking her for an explanation on what Ayurveda is. It should come in the following days. But for now we have a few recipes:
Mashed chickpeas with sesame sauce.
500g chickpeas should be put to soak in warm water overnight.
In the morning we boil them in a pot having in mind that the water might evaporate so we have another pot with warm water next to it. It boils until the chickpea becomes soft.
After it became soft we keep a glass or two of the water and we blend or put the chickpeas through the food processor. We add some of the water we've kept bit by bit until a very dense and thick paste forms. We add around 170ml olive oil, a spoon of salt (preferably rough salt) a spoon of coriander grains, half a tea spoon of pepper, a spoon of thyme, a garlic head and a half (crushed).
-the sesame sauce
roast in a empty pan with no oil two spoons of sesame (for the aroma). It's done when it becomes golden, dark orange. After cooling we mix it with two handfuls of raw sesame and we crush it in a grinder after which we mix in 200ml (a cup) of olive oil and blend them together. It's best eaten with pita bread or chili tortilla.
Mushrooms in cream sauce
6-700g of champignon mushrooms, washed and cut whole. Place them in a pot with a very little bit of water on the bottom (because the mushrooms leave water themselves). After they begin to boil turn down the heat and keep them boiling for max 10 minutes. Sift them if there is to much liquid (more than a ladle). In another pot we put a thinly sliced onion, 4 garlic cloves and a spoon or two of oil. It's better to place them all together so the oil doesn't have time to start burning. And when the onion starts sizzling mix the mushroom liquid and the mushrooms, aprox. a spoon of salt, a third tea spoon pepper and let boil for about 10 minutes. Add 500g cream, mix and let boil. If to thin add a spoon or two of flour mixed with water (so that the flour doesn't form lumps). Leave to bubble for two or three times and than add the juice from half a lemon, let bubble once more than turn of the heat (don't add the cream and lemon together because the cream might lump because of the chemical reaction with the lemon). Add freshly cut dill and mix.
To be translated once I will be more rested:
Sare grunjoasa
Este naturala si neprelucrata, neiodata. Iodul in exces si consumandul zilnic din sara deregleaza tiroida.
Susan
este in acceptiunea Ayurveda este triplu yang, contine grasimi nesaturate care nu se depun pe artere (conditia sa nu fie prajit). In Ayurveda exista 3 niveluri yin si 3 yang.
Nautul
contine foarte multe proteine si e bine sa fie folosit de cei ce fac munci foarte grele si care sunt devitalizati. Curata foarte bine intestinul.
Mashed chickpeas with sesame sauce.
500g chickpeas should be put to soak in warm water overnight.
In the morning we boil them in a pot having in mind that the water might evaporate so we have another pot with warm water next to it. It boils until the chickpea becomes soft.
After it became soft we keep a glass or two of the water and we blend or put the chickpeas through the food processor. We add some of the water we've kept bit by bit until a very dense and thick paste forms. We add around 170ml olive oil, a spoon of salt (preferably rough salt) a spoon of coriander grains, half a tea spoon of pepper, a spoon of thyme, a garlic head and a half (crushed).
-the sesame sauce
roast in a empty pan with no oil two spoons of sesame (for the aroma). It's done when it becomes golden, dark orange. After cooling we mix it with two handfuls of raw sesame and we crush it in a grinder after which we mix in 200ml (a cup) of olive oil and blend them together. It's best eaten with pita bread or chili tortilla.
Mushrooms in cream sauce
6-700g of champignon mushrooms, washed and cut whole. Place them in a pot with a very little bit of water on the bottom (because the mushrooms leave water themselves). After they begin to boil turn down the heat and keep them boiling for max 10 minutes. Sift them if there is to much liquid (more than a ladle). In another pot we put a thinly sliced onion, 4 garlic cloves and a spoon or two of oil. It's better to place them all together so the oil doesn't have time to start burning. And when the onion starts sizzling mix the mushroom liquid and the mushrooms, aprox. a spoon of salt, a third tea spoon pepper and let boil for about 10 minutes. Add 500g cream, mix and let boil. If to thin add a spoon or two of flour mixed with water (so that the flour doesn't form lumps). Leave to bubble for two or three times and than add the juice from half a lemon, let bubble once more than turn of the heat (don't add the cream and lemon together because the cream might lump because of the chemical reaction with the lemon). Add freshly cut dill and mix.
To be translated once I will be more rested:
Sare grunjoasa
Este naturala si neprelucrata, neiodata. Iodul in exces si consumandul zilnic din sara deregleaza tiroida.
Susan
este in acceptiunea Ayurveda este triplu yang, contine grasimi nesaturate care nu se depun pe artere (conditia sa nu fie prajit). In Ayurveda exista 3 niveluri yin si 3 yang.
Nautul
contine foarte multe proteine si e bine sa fie folosit de cei ce fac munci foarte grele si care sunt devitalizati. Curata foarte bine intestinul.
WHY?!!!
This question, "WHY?!!!" I found one morning written in BIIIG letters on a cupboard in Slovakia where I was volunteering for just three days.
When working and living with other people there are always differences that make us unique and add colour to community life but at the same time drive us mad if not open to difference.
So this is WHY I am letting you know what this is all about and opening a conversation with you in which you are welcome to leave comments and discuss so we don't end up writing on the furniture in big letters "WHY?!!!" when all there is is wonderful difference.
And this blog is just about that, differences and hopefully their appreciation by you, the reader. I have been volunteering for the last two years all around Europe while at the same time being a vegetarian. A peculiar vegetarian that doesn't buy eggs, milk, yogurt or any other animal products at that. It's been an interesting period for me. I found so many nuances of vegetarianism, from people who don't eat any other meat than fish to people who don't eat any animal products (vegans) but also lots of different religious and personal beliefs driven diets and life styles. I realize myself am not a typical vegetarian so I am using my own term coined from the two important life choices that I adopted, VOLUNTary work and the vegeTARIAN lifestyle.
The next big step in my life I will take in Luxembourg where I will volunteer in a free radio station for one year on a limited budget that I want to use to cook mostly vegan, whole, organic and fair trade food. Will I success and at what level? Will I afford it financially? Will I still have a healthy life style without to many cheap refined foods? Lots of questions I will have to answer in due time. At the moment I can just prepare. I will be at home, here in Constanta, Romania for one month and I will cook and buy ingredients with my mum and learn from her experience with combining Romanian traditional food, Ayurveda and Yoga with vegetarian cooking for the last 11 years. Hopefully after this one month I will have enough information to last me a year in Luxembourg and enough recipes to satisfy every one's interest in delicious Romanian traditional food (with a vegetarian twist).
LATER EDIT: Since I'm now in Luxembourg and I've already started answering some of the questions I was posing before I will start answering them on this blog from now on. Read more about it here.
Poftă bună
Raw vitamins will be ever-present.Bon appétit
They look so good there by the bed!
Subscribe to:
Posts (Atom)