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I don’t ever need a reason to dream up of something new or unusual to cook at any given time. However for this menu of rustic, everyday food borrowing from the culinary traditions of disparate parts of the world, I needed more than my imagination. The inspiration came from the travels of Rita Golden Gelman.
Her book ‘Tales of a Female Nomad’ was our latest book club read. It is a fascinating book in which the author chronicles her life and her experiences as an itinerant traveler. The interesting thing about Rita’s story is her idea to take a short break from her diurnal life to re-evaluate her marriage turns into a nomadic existence till present time, spanning over a quarter of a century!!! While any first person account of such travels would be an interesting read, Rita observes, participates and narrates from the point of view of an anthropologist, giving the book a non judgmental tone of voice.
Here is Rita in her own words ”I am a modern-day nomad. I have no permanent address, no possessions, except the ones I carry, and I rarely know where I’ll be six months from now. I move through the world without a plan, guided by instinct, connecting through trust, and constantly watching for serendipitous moments”.
Doesn’t that intrigue you? If you love to read about far off places, please get a hold of this book and I’d love for you to share your thoughts on Tales…..with me.
This magical scene right outside my front door caused a slight change of plans for our book club meeting. Oh well, we met the next day, we chatted and we ate our way through several continents!
Arepa chips, Corn and Avacado mash, Tomatillo Salsa and some Atole de Arroz for dessert as a nod to her South American travels.
Her brief stay in Israel was the inspiration behind this plate.
I wandered into a cooking demonstration for Gado Gado at a folk festival a while ago and it was such a great hit at our family table, that I chose this popular Indonesian dish to represent Rita’s extended stay in Indonesia. We also had coffee, Indonesian style, a spoon of condensed milk topped with strongly brewed coffee. Yum.
I have to admit to a cop out. I just set out a bowl of Kiwi fruit as I could not come up with anything else for, well you guessed it, New Zealand, where she ‘mussels’ her way through!
A special thanks to the group behind the blog ‘This book makes me cook’ where I came across this book during one of my blog travels. Thanks so much for introducing this book to me.
Thanks for dropping by,
This is a follow up to my previous post. I wrote about making a simple vegetable soup as an antidote to all the overeating that we do during the holidays. Now here is an apple salad with yogurt, a wholesome dish prepared in a simple manner without any cooking to give you the full benefit of all its available nutrients. Foods close to the source from where they come, are the best way to go after unfettered indulgence.
We often suffer from indigestion and bloating after a heavy meal. Digestion is very crucial to good health. After every meal our body should be able to process what we eat, give us the energy and the nutrients we require and be able to dispose of the unwanted waste. This basically is the digestive process in a nutshell. Over indulgence, eating processed and very rich foods puts a strain on our system. The digestive process becomes inefficient and leaves residual undigested food in your system. This prevents the next cycle of digestion from competing its full cycle and the stage is set for buildup of toxins. Overtime this build up leads to disorders and makes us vulnerable to diseases.
But in the world we live in, it is impossible not to overindulge because of easy availability and an abundance of food. It is also hard to escape the temptations and the convenience of ready made and processed food.
What we can do is take a step back every now and then and partake in a meal with pure ingredients, prepared in a simple manner to allow the restorative power of such foods to get us back on track.
Apple, Raisin and Walnut salad with Yogurt Curry dressing
3 tablespoons strained strained yogurt [fage 2% or homemade]
1 tablespoon pure maple syrup
1 large honeycrisp apple cut into 1/2 inch dice[about 1 and 3/4 cups]
1/4 cup [packed] dark raisins
1/4 cup [heaped] walnut halves, about 10 pieces
A few Boston Lettuce leaves for serving the salad [optional]
1 teaspoon [scant] cumin powder [cumin seeds to be dry roasted before powdering]
1/4 teaspoon [scant] mild paprika or chili powder
1/4 tablespoon [scant] saigon cinnamon powder
1/4 tablespoon [scant] crushed black pepper
1/4 tablespoon salt
1 generous pinch dried ginger powder [a little less than 1/8 of a teaspoon]
Add all the ingredients for the curry powder and mix well,
Putting the salad together
Add the curry powder to the yogurt and mix in the maple syrup. Add the bite sized apples to the dressing along with the raisins. Gently mix everything together with your hands. Check for salt and add according to your taste. Toast the walnuts, add to the salad before serving. Serve in lettuce leaves.
Health benefits of the ingredients in this salad.
In many cultures yogurt is relied upon heavily for good digestive health. The benefits of this staple cannot be overstated. Its ‘live and active’ bacteria or probiotics helps populate the intestine with good bacteria needed for digestion. Regular intake maintains this good bacteria in the digestive tract and helps fight toxins produced by harmful bacteria . After a fiery and spicy meal, yogurt also calms the inflammation due to the ingestion of spices. Yogurt is also a very good source of protein and calcium.
Another natural remedy cleverly used in everyday food. It is used for digestive disorders and stimulates and helps the liver and kidney in the detoxification process.
It is of course well known throughout the world as a cough and cold remedy. It is also known to have powerful antioxidant properties and used even in Western cultures in the form of ginger ale/beer to settle the stomach.
Dried fruit and nuts
They are rich in fiber, valuable minerals and nutrients. Fiber absorbs water and makes you feel full and thereby helps you eat less. The fiber also helps hold onto nutrients and minerals giving the body a chance to absorb them. If not for fiber, the nutrients would pass through the system without benefitting us.
It adds a sensual quality to any food it embellishes and that is always a good thing!
So hope you will keep this salad in your repertoire when you need a healthy antidote and it doesn’t taste shabby either.
Making the curry powder. It is very important to dry roast the cumin seeds before powdering them, Roasting takes the raw, earthy edge of the cumin.
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The overeating from the holidays are behind us and I am in the mood for some detox food i.e. something simple and light and it helps if it is not too much of a hassle to prepare it. This simple vegetable soup is just what the doctor would’ve ordered. While I make many different vegetable soups, this one is inspired by the soup served at the Whole Foods soup bar.
The semi translucent broth with vegetables peeking through and the tiny pools of oil floating on the surface and the mouth watering aroma wafting around had me at ‘Hello’ the very first time I set eyes on it. I had to go home and recreate it and I have been making this soup ever since. Of course this is not an exact version of the Whole Foods soup but it is certainly a very flavorful and fat free wannabe and my go to soup for any number of occasions. It can be a Detox soup when I need something simple after a serious case of over indulgence. It is sometimes a winter meal in a soup bowl and it is so effective as a cold and flu soup that it should be crowned the official ‘ vegetarian’ chicken noodle soup!. I’ve packed it in school lunch flasks and served it at the ‘Teachers Luncheon’ at my children’s school. If you can chop vegetables and know how to boil water you can make this soup, it is that easy!
Just take these everyday vegetables of carrots, celery, cabbage, onions, potatoes, cut them up like shown. Boil them in about 5 cups of water. Hold the cabbage till when the soup is done. When the potatoes are cooked through add salt to taste and add about a cup of crushed tomatoes [I use Furmano’s chunky crushed tomatoes with basil, garlic and oregano]. Let it come to a boil, add the cabbage and turn the stove off. The cabbage leaves will wilt in the heat. You have to try it to believe the flavors that develop when these simple everyday vegetables come together in this simple soup.
I fish out the soft mushy onions from the soup before serving. You can serve it with some condiments like pesto if you want to dress it up
or some noodles if you want something more substantial.
Thanks for dropping by,
January 1st, 2011 started off beautifully for me. Second to none and I made the trek to DC Central Kitchen at Washington D.C. very bright and early. We joined other volunteers to cook for about 4500 homeless people. Our group prepared a vegetarian meal of chilli, brown rice and salad. Had so much fun with the rest of the volunteers and of course felt very good to be of service to other less fortunate people. Trekked back home. Then took a nap.
In the afternoon the whole family made over 200 bags of cinnamon, raisin oatmeal mix. Printed out labels and stuck them on these cute little soldiers. The teachers at S2None’s school are going to have a surprise in their mailboxes when school gets back in session after winter break.
Each bag contains 2 generous servings of the following.
1 cup old fashioned oats
1/4 cup raisins or craisins
1/4 cup dark brown sugar
1/4 teaspoon cinnamon powder.
Cook each serving [1/2 the bag] in 3/4 cups of water or milk in the microwave for about 3 minute stirring once every minute. It was the most hearty and delicious oatmeal we’ve ever had.
My partner in crime, K is making bags of nine beans and grains with instructions on how to make soup and they will join the oatmeal bags as New Year’s gift, for our school staff.
Wish all of you a very prosperous and joyous New Year.
Thanks for dropping by.