All posts filed under: Gluten-free

Winter ‘Bu Smoothie

Polar vortex is taking over much of the U.S., but here in Malibu, winter is feeling a bit like summer 😉 So whether you are stuck in the snow or have your toes in the sand, kick back with this refreshing, tropical Winter ‘Bu Smoothie. Here is the ‘Bu at dawn: Winter Mali(‘Bu) Smoothie  1 cup natural coconut water 1/2 cup frozen blueberries 1/2 ripe banana 1/2 cup frozen mango chunks 1 cup baby spinach 2 fresh/frozen slices of pineapple 1 tbs chia seeds wedge of lime mint to garnish ice Blend until smooth. Sip to soothe. The ‘Bu during the day: #thebluffs at dusk: #elmatador at sunset: #nofilter Advertisements

Solely Guacamole

Is there anything more satisfying than a bowl of fresh guac? Here is how to make Jain guacamole, and a little bit about why you should incorporate more avocado into your diet. Avocados are full of nutrients, with 20 vitamins, minerals, and phytonutrients. They are dense in dietary fiber, folic acid, iron, magnesium, potassium, Vit B3, Vit B2, Vit B5, Vit B6, Vit B1, Vit E, Vit C, and Vit K. Although avocados are heavy in calories, these calories are super nutrient dense. So here is why you should eat them: They are good for the heart: The fats are heart healthy monounsaturated fats and omega-3’s. These help improve heart health, and lower blood pressure. The monounsaturated fats are proven to help lower LDL (low density lipoprotein- a.k.a. the bad cholesterol) and blood triglycerides, while increasing HDL (high density lipoprotein-a.k.a the good cholesterol). They are good for the eyes: Carotenoid leutein is an antioxidant found in avocados that is important for protecting eyes from oxidative stress which can cause poor vision, degeneration, and cataracts. They are …

Roasted Acorn Squash Soup

The weather is chilly up North. So throw on some cozy socks and bundle up by the fireplace with this wholesome, earthy soup. With a kick of cayenne, it is guaranteed to warm your soul! Completely made from scratch, this recipe includes how to make a Jain vegetable broth that can be used as a base in any soup recipe or vegetarian gravy. Jain Vegetable Broth: 5 cups cold water fennel greens and stems 1 zucchini 1 cup chopped opo/calabash squash hand full of green beans 3 red Swiss chard (leaves and stems) 2 stems celery 1 Bay leaf 6 whole black peppercorns salt to taste 2 tablespoons olive oil Fresh Italian parsley Place 5 cups cold water, olive oil, fennel, celery, zucchini, Swiss Chard, green beans, and opo in a large pot. Bring to boil. Once boiling, add in bay leaf, peppercorns, salt, and parsley. Let boil for another 5-10 minutes. Reduce heat to a simmer, and cover the pot. Let the broth simmer for 45-60 minutes. The longer you let it simmer, the …

Sweet n’ Spicy Lychee Paneer Curry

Rakshabandhan is around the corner, so here is a great recipe to make for your family lunch or dinner! It is a creative twist to the normal Paneer Butter Masala curry with a sweet and spicy kick! This recipe can also be made vegan by substituting extra-firm tofu for the paneer, and a non-dairy milk. Sweet n’ Spicy Lychee Paneer Curry Ingredients: Servings: 5 4 medium tomatoes (250 g), chopped and pureed 1 cup paneer cubes, or as preffered (for vegan version, use extra firm tofu) 15 fresh lychees, peeled, seeded and quartered or 1 can lychees, quartered* 1/3 cup lychee juice (if using canned lychees, you can use the 1/4 cup of the syrup from the can) 1 fresh thai chilli (ground) if you like it spicy Paneer Butter Masala or Paneer Makhani masala + 1 cup cold milk** Cilantro to garnish *Make sure that the tough seedy skin is removed from the inside of the lychee **I use Rasoi Magic’s “No onion, No Garlic” ready spice mix for this; it’s quick, easy, and Jain! If …

A Romantic Parisian Meal: Agave-Roasted Fennel with Goat Cheese

Now, here is the second course to your romantic Parisian meal: the salad. Agave-Roasted Fennel with Goat Cheese serves 6 Ingredients: 3 large or 6 small fresh fennel bulbs (the fronds should be bushy bright green) a generous handful arugula 1 ½ to 2 tsp fresh lemon juice 4 – 5 tbsp light agave nectar 1 handful roasted hazelnuts (walnuts work too) 1 – 2 sprigs fresh thyme 1 round fresh goat’s milk cheese Extra-virgin olive oil Sea salt and freshly ground pepper How: 1. Begin by roasting the hazelnuts in an oven preheated to 350 ˚F. You will know when they are ready when the skin begins to crack, in about 15 minutes. Wrap them in a hand towel and let cool. Rub the towel between your hands to remove the skin. Chop coarsely and keep aside. 2. Trim the bottom off each fennel bulb, keeping the petals together. Then slice off the top of the bulbs. Remove the outer petals if they seem tough, or peel the outer petals. Finely chop the featherlike …

Rose Watermelon-Lychee Jello Parfait

    Rose Watermelon-Lychee Jello Parfait Parfaits are alwayssss delicious. Combining different flavors, and textures, they can please any palate. Jello is a fun ingredient, but often, vegetarians and vegans find it difficult to mimick the texture gelitan free. However, there is a secret ingredient for everything! I came up with this recipe for a healthy and refreshing dessert parfait.   Ingredients: Rose Watermelon-Lychee Jello Parfait: Scoops of Seedless Watermelon (use a melon baller) Rose Syrup (you can find this at Indian or Middle Eastern grocery stores) Sprigs of Fresh Mint Lychee Juice/Nectar Fresh Lychee (optional) Agar-Agar powder Lychee Jello: How to make jello using agar agar 10 minutes + setting time in fridge (~2 hours) ingredients: 1 1/2 tsp agar agar powder 2 Tbsp sugar or sweetener – I use agave 2 cups simmering fruit juice or nectar Directions: Finely chop fresh lychee if you would like to add it into the jello. You can use drained canned lychee too if you can’t find fresh ones. In a heavy-bottom pot, heat up juice until …

NOGO (No Onion-No Garlic) Pesto!

There are some commonly non-Jain items that I absolutely love like pesto, salsa, and guacamole… All of the following almost always contain onion and/or garlic. So, here is the Jain way to make them without root vegetables, while keeping them just as tasty, if not more! For this post, lets start with Jain Pesto and the many uses of this absolutely delicious dip-spread-sauce creation. Jain Pesto: I love pesto on anything: spread on sandwiches, as a dip, with pasta or even in quesadillas! There are so many ways to customize pesto sauces to enhance different flavors. Some of my favorite greens to make pesto with are: Basil Kale Cilantro Parsley Arugula Kale+ Parsley Kale+Basil+Cilantro Arugula+Basil Create your own mix! Some of my favorite nuts to toss in are: Walnuts Almonds Pine Nuts Macadamia Nuts Marcona Almonds You can literally experiment around with these nuts and greens to make a pesto of your choice. The rest follows this traditional recipe: Jain Pesto: Ingredients: 3 cups of your favorite greens, either one type or a mix of a few- chopped …