fifty-nine

59

Fifty-nine is the age my parents turned last week. And as a reminder that the're only that much closer to the big six-oh, they came to me seeking healthful guidance. Of course I told them to exercise; take small walks around the neighborhood, and stretch while watching TV. I even bought my mom a cute little set of bright pink 3lb hand weights. But their diet needed an overhaul and that was clear. Here are some pictures I took of their fridge and cabinets. 

If you want to drop some lbs after 50, the refined sugar in sodas, juices, and sugary cereals, are not going to help. Neither are sweet "weight loss" drinks or pre-packaged smoothies. I formulated some small changes for my parents to start transitioning away from these processed foods, and try to intake more whole, natural, and even raw foods as a part of their daily diet. 

A complete overhaul of their fridge was done. I moved everything I didn't want readily available to them, out to the fridge they have in their garage. This way, if they want to cheat, they have to hunt down that bad food first. Then I replaced the majority of their everyday foods with healthier options. Here's a look at my purchase from Whole Foods. 

I focused on less processed, dairy-free, & gluten free items like: dressings, bread, butter, fresh almond butter, beer, and hummus. And of course RAW VEGETABLES. But I know my parents also like convenience, so I even got some frozen pizzas, mac and cheese, and a few vegan desserts I like. But I didn't want to leave them with a bunch of pieces to assemble and no instruction booklet, like an IKEA nightmare. So I drafted a plan, discussed taking small steps towards a healthier diet, and said I'd be checking in regularly (5 days in and they're not annoyed yet). I also made them a set of my vegan burgers, a huge batch of coconut lemongrass soup, and THIS recipe for Curried Quinoa & Vegetables.

This dish reminds me so much of my favorite Thai fried rice. I'm thinking about adding raisins and pineapple to my next batch. Kimberly puts cayenne pepper in her recipe. It's great to make a big batch and eat throughout the week.

Curried Quinoa & Vegetables

(Modified from The Beauty Detox Solution by Kimberly Snyder)

Ingredients:

• 1-2 Tbs. coconut oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cups broccoli, chopped into small pieces
• High quality sea salt (adjust to personal taste)
• 1 Tbs. curry
• ½ tsp. turmeric
• 1-2 cloves garlic, minced or thinly sliced
• 1/4 cup coconut milk 
• ¾ cup dry quinoa

Optional Prep: soak the quinoa in water for a few hours, or overnight.

Instructions:

Step One. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a fine strainer and set to the side in a bowl.

Step Two.Heat the coconut oil in a skillet pan. Add the diced onions, and lightly sauté for a few minutes, adding the Celtic sea salt, curry, turmeric, and black pepper. I also like to add some minced garlic here. 

Step Three.Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).Add the cooked quinoa, and the coconut milk and stir everything together. Adjust flavoring as needed.

Mejadra

Jerusalem: A Cookbook, Part III

 

 

Mejadra recipe from Jerusalem: A Cookbook

This is the third installment from a whirlwind weekend of cooking with my sister. We chose three recipes form Yotam Ottolenghi's latest installment Jerusalem: A Cookbook. My sister and I are definitely food nerds, so we were excited to cook with authentic Mediterranean ingredients.

My collection of goods from the Mediterranean Market

It was a lot fun exploring the flavors and traditions of Jerusalem. I learned a lot of new ways to use spices, and of course, enjoyed sampling all the fabulous flavors of the region. Each dish was so unique and flavorful, it's a safe bet that anything from this book will surprise your taste buds and delight your guests. 

If you love lentils and curry spices, you'll love Mejadra.  Apparently,  the two authors of this book both agreed on this recipe as their favorite.

Mejadra

(Recipe from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012)

 

Some notes about this recipe: 

Mejadra calls for a few spices that you might not have stored in your cabinet. To avoid spending a lot, try finding a grocery store that offers spices in bulk, like Sprouts, so you can buy just the amount that you need. Then, after you discover how amazing this dish is, you can decide whether or not to invest in an entire package of cumin and coriander seeds.

Also, from start to finish, this recipe takes around an hour to prepare, but offers a little downtime so you can prepare other dishes simultaneously, or maybe just get some laundry done.

Ingredients:

• 1-1/4 cups green or brown lentils

• 4 medium onions

• 3 Tbsp all-purpose flour
• About 1 cup sunflower oil

• 2 tsp cumin seeds

• 1 1/2 Tbsp.  coriander seeds

• 1 cup  basmati rice

• 2 Tbsp.  olive oil

• 1/2 tsp.  ground turmeric

• 1 1/2 tsp. ground allspice

• 1 1/2 tsp.  ground cinnamon

• 1 tsp.  sugar

• 1 1/2 cups water

• Salt and freshly ground black pepper

 Instructions:

step 1. 
   Place lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until lentils have softened but still have a little bite. Drain and set aside.


step 2.  
   Peel onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce heat to medium-high and carefully add one-third of sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until onion takes on a nice golden brown color and turns crispy. Use spoon to transfer onion to a colander lined with paper towels and sprinkle with a little more salt. Do same with other two batches of onion; add a little extra oil if needed.


step 3.
   Wipe saucepan in which you fried onion clean and put in cumin and coriander seeds. Place over medium heat and toast seeds for a minute or two. Add rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp. salt and plenty of black pepper. Stir to coat rice with oil and then add cooked lentils and water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

Remove from heat, lift off lid and quickly cover pan with a clean tea towel. Seal tightly with lid and set aside for 10 minutes.


step 4.
   Finally, add half fried onion to rice and lentils and stir gently with a fork. Pile mixture in a shallow serving bowl and top with remaining onion.


serving suggestions: 
top with parsley and a dollop of yogurt like Lanbeh, a Middle Eastern style strained yogurt available at specialty stores. 

as always, enjoy!

vegan lemon bars

Saturday night at the campsite came to a close with these zesty lemon bars. I was surprised they had made the trip intact, not to mention 36 hrs in the cooler.  They were perfect, and maybe David's favorite, I can't say for sure. But when you give someone with a lactose allergy a delicious dessert that's not going to send them into anaphylactic shock, the gratitude is felt.  

 

Just before the retreat, I attended a going away party for my friend Torrey. She's vegan so her mother had prepared lemon bars two ways.  Even though Torrey is convinced that her mother probably used butter, I still was inspired to make vegan lemon bars for the yogis. So thank you to Torrey, and your mom, Leah. Special thanks also to Amanda the Baker who lent me the cookbook in which this recipe is found.

 

This image is from the test batch I made for my mom's board meeting. They loved it!

 

Vegan Lemon Bars

(from Vegan Cookies Invade Your Cookie Jar)

Dessert is an extra special treat for vegans, especially if it's made well. Make your vegan friends very happy with all the love and effort that goes into this dessert. 

 

Do not fear the ingredients in this recipe. Agar Agar flakes are like clear bits of dried seaweed that help replace the texture that eggs give to a typical lemon bar recipe. I found so many vegan recipes that called for tofu, but I just don't like using it (see my post about the dangers of soy). This recipe does still call for a tiny amount of soymilk, but any alternative milk or creamer will do.

 

Crust:

• 
1 3/4 cups all-purpose flour 
• 
2/3 cup powdered sugar
• 
1/4 cup cornstarch
• 
1 cup non-hydrogenated margarine or vegan butter





Filling:

• 
1 1/3 cups water
• 
3 tablespoons agar agar flakes
• 
1 1/4 cups sugar
• 
1/8 teaspoon tumeric
• 
2/3 cup fresh lemon juice
• 
3 tablespoons arrowroot powder 
• 
1 tablespoon finely grated lemon zest (from two large lemons)
• 
1/4 cup soymilk
• 
Extra powdered or confectioners’ sugar to decorate finished bars 


Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking pan.

Tips:

 I used more than the recommended amount of lemon zest here and I think it really helps give these bars a delightful zingy taste.



step 1.

   Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool. Meanwhile, prepare the filling.


step 2. 
   In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.



step 3. 
   When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Add the sugar and turmeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.


step 4.

    Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or a fine mesh strainer for sprinkle the bars with powdered sugar. Slice into squares and serve.