Quick Healthy Recipes For You

Archive for the ‘General’ Category

I have had  a message from my Chef  son in Thailand to tell me there was a Rooster in the garden – he had made the comment that he didn’t know they had chickens “its dinner”  was the response.

I made Western, shuddering noises from my home whilst I watched our chickens scratching in the garden.  They are pets too.

His response was fast coming.  You eat chicken though he said,  you are supporting the very industry that keeps chickens caged  in cramped conditions, with no quality of life to end up on a conveyor belt in terror, knowing their turn and their end is coming soon and not being able to do anything about it.    Wouldn’t you rather eat a fresh bird that has led a happy life,  free to roam and scratch at will and when it has to end that end comes quickly, Read the rest of this entry »

This is the ultimate in green.

Green hens eggs from an Aracana Hen are quite varied in color – they lay blue and green eggs and bluish green depending if they are crossed with another variety and are said to have lower cholesterol.  Inside they are similar  to normal hens eggs but the ultimate in novelty factor !  Eggshell color is determined by  pigments when eggs are being formed, everyone knows the white and brown eggs but blue and green eggs are a bit of a rarity.

In the case of an Aracana hen the  pigment called oocyanin is responsible for the green-ish blue color and is a product of bile formation.

A very rough guide to egg color in cross breeds :

Blue X Blue                                              = Blue
Blue X White   (eg, Leghorn)                     = Blue
Blue X Brown                                          = Green
Blue X Dark Brown                                   = Olive Brown

Emma Peel, Chief Executive of Egg Production

Fresh Organic Produce - the life force of your body

This is Emma Peel,  chief exective of Egg Production !! Regular as clockwork she delivers a completely balanced meal completely enclosed in its individual hygienic case.  Things that are good for you have simple names, they are not shrink wrapped, dosed in additives and sprayed with chemical concoctions.  They arrive without ornate packaging, without expensive advertising if you discount the proud cacklings of the hens as they announce their most recent achievement in the form of an egg !

Consider for a moment how  Emma Peel, would have spent her days,  trapped  in a small cage the size of an A4 sheet of paper had  she had been raised in the Poultry industry,without  access to sunlight, fresh air and unable to scratch around or forage and do what hens do.  I invite you to consider this when you purchase eggs next time  and ask yourself is there really any comparison between  fresh organic eggs and mass produced poultry industry ones ?

Healthy Urban Kitchen Cookbook

Yes, fresh is best, local markets, farmers markets and simple food, preferably collected or  dug up right in front of your eyes is the sustainable way to go.   How much will a packet of Cheezels will enhance your life force  ?

How far will Chicken Nuggets sustain you ?  How much energy will a hamburger provide and more importantly, how much of a taste sensation will some woolly, cardboard tasting snack give you ?

Healthy Urban Kitchen Cookbook

Yep, things that are good for you do have simple names, like eggs, fruit, milk, vegetables and yes, even carrot – how simple is that ? I have a “recipe” for you today, take one carrot, pull it from the ground, eat it, that’s it !    I bet you it will be the sweetest carrot you have ever eaten !

Carrot and Raisin Salad

• 2 large grated carrots
• Large handful of raisins
• 2 Tablespoons olive or salad oil
• orange juice or lemon juice from one fruit
• pineapple pieces ( fresh if possible)

Gently stir the whole lot together

Serve garnished with coriander, chives, parsley or what ever herbs take your fancy.

Consider the Lilies ...

Beautiful, symbolic, photogenic but could they be food ?

Check out the latest ideas on Chef-a-G0-Go’s blog here

Consider the Lilies ...

The beautiful Lotus is a multi purpose and sustainable  food source that is very versatile, from lily seeds to Lotus root there are more ways to serve it up than you can poke a Lily stem at.

Monk Style Mixed Veggies – Vegan

This recipe is a wee bit longer than usual but well worth it so give it a go

• 50gr/2 0z dried tofu sticks
• 115gr/4 oz fresh lotus root – or 50 gr/2 oz   dried lotus root
• 10gr/1/4 oz  dried wood ears
• 8 Dried Chinese mushrooms
• 15 ml or 1Tablespoon veg oil
• 75 gr/ 3 oz  canned straw mushrooms ( just use what mushrooms you can find-  button mushrooms  are OK – don’t stress which ones )
• 115 gr/ 3 oz  baby corm
• 30 mls 2 TBS light soy sauce  ( I use Tamari)
• 15 ml/1 TBS dry sherry
• 10 ml/2 tsp  caster sugar
• 150 ml   or 2/3 cup vegetable stock
• 75 gr snow peas (mangetouts, trimmed and halved)
• 5 ml/ 1 tsp cornflour
• 15 ml/1 TBS water

To Prepare and Make

• Soak Tofu sticks, dried lotus root, for one hour ( no need if fresh)
• Soak Wood ears & other dried mushroom in separate bowl as they only take 15 mins
• Drain both well
• Heat oil, stir fry wood ears, chines mushrooms and Lotus for about 30 seconds – don’t overcook
• Add tofu, straw mushrooms ( or button mushrooms) baby corn, soy sauce, sherry, castor sugar and stock
• Bring to the boil, cover, lower heat and simmer about 20 mins
• Stir through the snow peas, cook uncovered 2 mins
• Mix cornflour to a paste with water and add
• Cook until thickens and serve

I quite like to mix and change this around to suit what is available as we prefer what is in season and what is on hand and you can experiment with other ingredients.  This is also great with lily buds either instead of Lotus root in as well.

Love Good Food  ?  More Vegan Recipes

If you have never tried Lotus root I invite you to give it a try. Go on, extend your taste buds, but I am assuming you haven’t already tried it aren’t I  ?

Check out the latest ideas on Chef-a-G0-Go’s blog here

Link to More Lotus Seed Ideas here

Something to get you thinking this time

Take a look at this site about insects and protein – I found it fascinating.  It has all the elements of healthy eating, its a snack food, a quick healthy meal, finger food, could be a salad with extras but is not vegan I guess with six times more protein than  fish and beef and its quick and easy to prepare.

Insect Cuisine

Yep, insect cuisine !   Problem from our Western perspective would be getting our heads around the whole thing but its green, it rids the planet of insect “pests” and could be pretty sustainable, its not over processed, no additives, emulsifiers or additives and could be as instant as you like !   There is a steady supply, they are inexpensive and found everywhere.

What is it   ?  Take a look here and find out …

.http://chef-a-gogo.blogspot.com/2010/06/bonus-for-cricket-fans-insect-cuisine.html

Hunger forcing you to come out to investigate the pantry ?

You will be eating this pizza faster than you can drive for takeaways and quicker than the pizza delivery could arrive as well as know exactly what is in it.

Ingredients are usually stored in your larder, freezer but once you have the idea you can easily improvise

For each person take out one frozen Lebanese or Pita pocket each ( the large size if you are ravenous0 either microwave it to thaw or remember to take out before you get to the ravenous stage !  Choose wholemeal for a healthy choice or garlic if you prefer and Paninis  work just as well.

Drizzle Olive oil over your pita bread and scatter some herbs of either dried for speed or chop up something like spring onions, chives, garlic chives,but basil or oregano is tastiest if available .

Spreading over tomato paste is optional or just slice tomatoes and sprinkle cheese over, more herbs scattered on top and pop into a hot over until deliciously browned and crispy

Serve with a green salad.

Optional Extras depending on what is on hand:

• Sliced or chopped mushrooms
• Crushed pineapple
• Any leftovers like potato is good
• Onions of any kind

Enjoy

Today has been roasting hot again and we have come up with a fast and easy frozen treat that tastes divine and is healthy. Kids love this frozen popsicle even more when if comes in a rocket mold or in the long popsicle shape just like the bought ones but you know what is in your own home made frozen treats.

Plum Ambrosia Popsicles – ambrosia as it tastes so scrummy and delicious !

We were given some plums that looked mouthwatering but tasted “mouthwateringly” sour and made our eyes water. We left them on the bench in disgust until we hit on the brainwave of iced plums , then even better, iced Popsicles and the tartness just adds to the flavor. How can something so good for you taste so good ?

How to:

• Stew your plums
• Add either sugar – honey for a healthier version
• Take out the stones ( this is the most time consuming but stick with it as its so worth it when you taste it – besides they play havoc with your blender !
• Blend the plum puree ( blend for a long time if you want smoother or we like it more chunky to give it more body. Pour into your chosen molds and leave to set. These have gone down a treat today and we spent part of the afternoon reclining in the shade slurping and drooling.

We were so taken with the idea that we have expanded it to tart, stewed cooking apples but any fruit and apricot or berry fruit would be sublime and is only limited by your imagination. What about adding Lemon Grass or Ginger to the mix ?

Adult version of Plum Ambrosia

Serve plum puree over crushed ice in a tall glass with a long spoon, add a sprig of mint and a dash of Cointreau or your preferred liqueur.   Serve with pistachio nuts and if feeling decadent shaved dark chocolate.

Try Peach Schnapps with peach puree and crushed ice.

Enjoy.

Curried eggs are a moist and delicious spread for sandwiches:

4 hardboiled eggs (shelled and mashed)

1 & 1/2 Teaspoonsful of curry powder ( 2 if you prefer it hotter)

Salt and pepper to taste

Add mayonnaise or butter until smooth and chopped parsley is an optional extra.

Gluten Free Recipes

This same recipe can be used for a shared lunch.

Hard boil 4 – 6 eggs , cool in cold water ( makes them easier to shell) until cool. Shell and cut in half lengthwise.

Take out the yolks and mash with the above ingredients and place the yolks back in the whites.

Serve on lettuce leaves

Link for Devilled Eggs Recipe

Ria Patels Simple Egg Curry Recipe

Gluten Free Recipes