60MIN
1. Nishime (literally means waterless cooking)- have 2-3 times per week at any meal –
The mechanics of this style works like a steam energy in the body providing you with warm yang energy in the abdomen region. Vegetables cook in their own juices; also stabilizes blood sugar levels as it discharges yin foods like soft dairy [ice-cream, cheese]. As I mentioned earlier it works like an internal generator for energy, and gives you steady energy over time.
Ingredients
1 carrot cut into chunks
¼ cabbage cut into wedges
1 onion cut into wedges
¼ cup squash cut into wedges or cubed
Method
Layer vegetables one on top of each other and add ½ inch water
Cover pot and bring to a boil over medium flame until steam is formed
Lower flame and cook for 20 minutes
If water evaporates, you can add some more
When vegetables get tender add a few drops of soy sauce, ginger juice or any seasoning you like
Replace cover for 5 minutes
Remove from gas and let it sit for 5 minutes before serving
2. Pressed salad (have 2-3 times per/week) – this salad is highly recommended daily to keep the gut clean and free of bad bacteria. It is probiotic, and is great to incorporate during the monsoons to strengthen immunity. Also good source of B12.
Ingredients
Servings: 4
1/2 cup sliced cucumbers
½ cup sliced cabbage
½ cup red raddish (mooli)
¼ cup celery
¼ cup red onion
1 teaspoon salt
Tip: Green apples when in season make this salad nice and tangy
Nothing like a nice warm chowder on a cold rainy day, here is a lovely fish chowder – warm and satisfying –
3. Baked Apple or Pears Stuffed with walnuts and mounaka raisins
Serves 4
Ingredients
2 apples or pears cored
¼ cup mounaka raisins
½ cup walnuts, chopped
¼ teaspoon cinnamon
1 teaspoon stevia powder
¼ cup apple juice
Method
Soak raisins in apple juice for up to 40 minutes
Mix the walnuts, mounaka, stevia and cinnamon
Stuff the core with this mix
Wrap each half in a foil
Put in a baking tray and cover ½ inch of baking pan with apple juice
Bake for 20 minutes
Variation: You can just bake apples or pears and add some cinnamon, and sprinkle with raisins and nuts
