Blog - Megan Huylo. Pilpelchuma Salad – QUITOKEETO. Pilpelchuma Salad We also do a ghee version of the pilpelchuma paste.
Like this version, it keeps, refrigerated, for a week or so, and is a fantastic base for quick stir-fries, soup broths, or a finishing element for many blanched vegetables. Pilpelchuma Paste: 1 large, dried ancho chile, destemmed2 tablespoons + 1 teaspoon / 15 g cayenne pepperscant 1/3 cup / 25 g sweet (dulce) paprika 3/4 tablespoon ground cumin 1/2 tablespoon caraway seeds, ground 15 medium garlic cloves, peeled scant 3/4 teaspoon salt 1/3 cup / 80 ml extra virgin olive oil 1 cup / 240 ml plain yogurtscant 1 tablespoon pilpelchuma, or to taste2 teaspoons honey 5-6 cups shredded baby romaine and/or kale1 cup cooked mung beansone large handful of toasted pepitas1 ripe avocado, sliced. Super Onigiri Recipe. Onigiri are so cute!
I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. You can make them any shape you like, sometimes I'll use damp (lightly salted) hands, other times press them into a mold, for more precision shaping. I think the key is to avoid fussing, or trying to make them too perfect. Mung Yoga Bowl Recipe. I thought I'd show you how I took a favorite component of a recent recipe, made a minor tweak, and turned it into something completely different.
Do you remember the herb-packed coconut milk from this green curry porridge? Well, it's good. Good in its own right. And if you have some on hand, it's a nice jumping off point for a meal. The luxe, cilantro-ginger creaminess makes it brilliant as a dressing, drizzle, or sandwich spread...add some eggs and you have an easy tart filling. This is also the sort of thing that you could pack in layers in a wide-mouthed mason jar as a portable lunch or picnic. 1 cup Greek yogurt 1/2 tablespoon minced ginger 1/2 small serrano chile, seeded 1/2 cup cilantro, plus more for serving 1/4 cup green onion tops 1/2 cup spinach scant 1 teaspoon fine grain sea salt 5-6 cups cooked mung beans 1 cup cooked quinoa 1/3 cup toasted almonds and/or pepitas 3 tablespoons warmed olive oil 1 1/2 teaspoons smoked paprika lots of freshly squeezed lime juice Serves 4-6. Recipe for Green Mung Dahl Soup - Daily Ayurveda.
Quinoa and Mung Bean Burgers with Fruity Avocado Dip. Bear with me while I go through my self-diagnosed veggie burger addiction.
As long as I can process ingredients in my much loved food processor, and find the outcome totally addictive, I will be blogging about it. But I'm sure I'll get through this phase. One day. I guess I'm also trying to prove something by making all these different types of veggie burgers: 1) you can indeed use almost any ingredients you can think of or already have in your pantry, 2) you do not need to use a drop of oil to make these, and 3) veggie burgers are quick and easy to make! So what's there not to get addicted to?? The avocado dip I made for these burgers was truly delicious. Meatless Monday: My Easy Kitchari Recipe. Posted by Alexandra on Monday, February 4, 2013 · 18 Comments Are you sometimes stumped for an easy vegetarian meal?
Has your digestion been on the fritz? Mung Bean Stew on a Budget. Buying and eating healthy vegetarian whole foods is often a painfully expensive pleasure.
Organic products, fresh fruits and vegetables, plant milks, special flours, nuts and seeds can easily crash any family budget. We can definitely vouch for that. For the last couple of years, our food expenses have doubtlessly been our highest cost each month. We have prioritized paying more for food and less for clothes and other stuff. But this doesn’t mean that we are just splurging away without looking at the price tag of that organic coconut oil. With this in mind, we have decided to start a new series on the blog called Healthy Eating on a Budget. Here are some general tips on how to eat healthy vegetarian whole foods on a budget: Choose dried. If you feel like sharing your own personal budget tips, we’d love to hear them! Mung Bean Stew & Whole Grain Rice Serves 4-6.
Sprout Salad Recipe. A truck just pulled up in front of my house and dropped off a palette of flattened boxes.
A tower, really. As tall as I am, and then some. I've spent a good amount of time staring at it. Formidable. But let me back up a bit - I'm standing here because a couple months ago I decided it would be fun to pull together an online pop-up shop. Here's a glimpse of how the packaging is shaping up (and what my office looks like right now). And for any of you who might be interested in some of the details that emerge when setting up a store, here's a sample list of some of the things that have been on my to-do list lately: Settle on a name. In the midst of this, the farmers' markets here are absolutely booming. Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Vegan Glutenfree Recipe - Vegan Richa. A Little Ayurveda, TCM and Mung Bean Stew with Sweet Potato. In July, I took two classes at the New York Open Center, a 4-week introductory course on Ayurveda, the traditional Indian medicine, and a 3-week one on Food as Medicine, based on Traditional Chinese Medicine (TCM).
At first I was hesitant due to the cost, but then I had a conversation on the phone with my mom about them and she asked if they would be helpful for what I want to do as a health and wellness coach. When I said yes, she said that I should go for it then. That mentality has stuck with me as I make decisions whether or not to do further trainings or partake in opportunities that come my way. My only regret about the classes I took was that they did not last longer as I really enjoyed them and know that I only got to skim the surface. The principle common thread that lies between both Ayurveda and TCM, quite different from the way most conventional medicine is practiced, is that they both focus on the person rather than disease. [Source]