The perfect Vata breakfast

I have been sticking to my dosha eating plan for over a week now. I am a Vata. Totally describes me: cold all the time, bony, olive skin, long fingers, worry wart, creative, etc. The goal with Vata is to eat food that is cooked, warming, oily, and soothing. I am happy to report that all silent heartburn symptoms are 98% gone. So, I must be doing something right. Below is my morning oatmeal recipe. With the mornings getting colder, it's the perfect Vata breakfast seeing that we are also in the season of Vata as well:

Fried Apple and Oats

1 granny smith apple, sliced thin
1/2 tbsp coconut oil
1/3 cup gluten free dried oats
2/3 cup water
cinnamon
stevia
coconut shreds
hemp hearts

Slice and fry apple in skillet with coconut oil. When soft, set aside.
Combine oats with water and microwave for 1 minute 40 seconds.
Add stevia and cinnamon to taste
Top with apples, coconut shreds and hemp hearts



* I am learning and implementing all I can about Ayurvedic living from the book: 
In Your Elements: A Blooming Ayurvedic Guide to Creating Your Best Life by Monica Bloom. It's a fantastic resource! It would be fun to follow the book with like minded folk. If you are interested, please contact me and maybe I an set up something either virtually or in person * 

Back into Balance

Welcome back to CulinaryZen. I have had a busy summer and found limited time to post. I had an interesting experience in September that I wanted to share with you. Something maybe everyone can learn from. 

I felt I needed a change and was inspired by FullyRaw Kristina to do a raw food eating plan for a month. I felt so phenomenal doing it. Filling up on delicious smoothies, dips, salads, fruit, and banana ice cream everyday was wonderful. Until 3 weeks in. I started getting symptoms of silent reflux: burning nose, throat, tongue, and eyes. I NEVER get heartburn, so I knew something was not right. I also felt more anxious than usual. This raw plan that has worked and brought healing and health to so many,  failed me. The "detox"stage was great. That's why I felt so good. But I was swimming upstream and going against the constitution of my body which prefers raw foods aside cooked veggies, protein, and healthy fat. My mind kept screaming balance until my body did the opposite. Lesson learned...LISTEN TO YOUR GUT. It will never steer you wrong. 

So, I have been healing for the last week and a half. Eating warming, cooked meals. Taking digestive enzymes, drinking a lot of water and feeling much better. I have also been moving slower (which is not how I usually move) and been doing acupuncture and chiropractic appointments to gently move my body back into balance. Not 100% yet, but it took me almost 30 days to get out of balance so it may take just as long to get back. I know what you are thinking: Most people live with things like heartburn and it's not such a big deal, right? I am so sensitive to my body that I just cannot allow it to feel off and I will not settle for it either. 

Starting to build the flavors of the Dal

I am still amazed at the power of food! This experience made me realize that every body has different needs. There is definately not a "one size fits all" for food. So, I have chosen to go with my gut and follow an Ayurvedic approach to nutrition. It's based on everyone having special  "dosa" types or constitution and eating specifically,  catering to those.  Ironically, mine is cooked food...go figure! Tonights meal is warm, soothing Mung Dal over rice from my favorite cookbook Nourishing Meals:



Mung Dal

2 tbsp coconut oil
2 tbsp olive oil
1tbsp fresh ginger
1 tsp. tumeric
1tsp. cumin seed
1 onion
2 cups split mung beans
8 cups water
cilantro 
1 sweet potato chopped

Sautee oils with spices until fragrant. Add onions and cook for 5 minutes Add mung beans, water, potato, and water. Cover and cook for 35 to 40 minutes. Uncover for 5-10. Add cilantro and sea salt to taste. Eat over rice. 

Enjoy

Tried and True Kids Snack: Fried Smashed Plaintains

We used to buy these in the store and they were fried in canola oil and had one too many ingrediants for. Little did I know how easy they would be to make and how versatile they are. We use them not only as a snack but they can also be used as a taco shell, to put all of your beef, lettuce, tomatoes on. If you prefer, you can always sprinkle with cinnamon and coconut sugar before baking for a sweet treat. Plantains are so yummy, slightly sweet, and a good source of fiber and potassium. 


Fried Plantains
1 or 2 plantains
coconut oil

Peel and cut plantains into 1 inch chunks. Fry chunks in think layer of coconut oil in a pan. Just until both sides are brownish and semi soft. Place warm chunks on a waxed paper sheet. Place another sheet of waxed paper over and use a small bowl or cup to smash each one until flat. Put on a cookie sheet and bake in a 350 degree oven for 15 minutes, flipping once. You can season with salt, spices, or cinnamon if need be.

Valentine's Day Sweets for my Sweeties!

Valentines day isn't always easy when you can't eat dairy. No milk chocolate hearts or chocolate covered anything. The kids have been begging me to make apple fritters for a while now so I figured that was next best idea. And I finally found a good recipe without too much sugar but that still was sweet.

Apple Fritter Donut Balls
3/4 cup garbanzo bean/ millet flour mix
1/8 cup coconut sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp. Cinnamon
1 cup chopped apples
1 egg, egg substitute, or chia egg
1/3 cup milk
1 tsp vanilla

Mix wet ingredient and dry ingredients separately. Combine them together. Add enough coconut oil to a small saucepan until it is 3/4 of an inch high when melted. Drop by spoonful in hot oil and fry about a minute on each side. Upon draining, roll in coconut sugar. Serve immediately or warm in 300 degree oven for 10 minutes.


Kids loved them!! We loved them!! Success!!

After a nice Mexican lunch out with my hubby we returned home to  daiya cheezecake with the kids. I thawed out some raspberries and coco whip to top it off. It tasted beyond my expectations for dairy free gluten free prepackaged desserts. It was almost decadent. A nice way to end the day on a sweet note.

A Pot of Memories: Eddie's Chicken Stew

Growing up I had a Great Grandfather. We called him Papa Nick. He came to Ellis Island from Samos, Greece when he was 17 years old. You'd think that my food memories of him would be of gyros and feta cheese, but my Papa Nick loved a few VERY American foods. Staples at his house were Fruit Loops, plain cake donuts, and 7-up. The one food that I remember the most though, was made by his son, my Uncle Eddie.  We all, lovingly, called it Eddie's Chicken Stew. When I make it, it brings me back to the smells in that small kitchen on Marcoe Street. I am not sure that I have the recipe exactly right, but when I make it, it smells and tastes very similar. It is hardy, healthy, and VERY easy to make.

Eddie's Chicken Stew
1 whole fryer chicken
1- 32 oz. container of ketchup with 
no high fructose corn syrup
64 oz. or more of water
2 stalks celery, diced
1 small onion, diced
1/4 bag of baby carrots, diced
1/2 bag of frozen peas
1 large sweet potato, cut into small chunks
1 large russet potato, cut into small chunks
2 bay leaves

In a large pot, put fryer chicken. Add celery, onion, carrots, bay leaves, ketchup, and water. Add enough water to just cover chicken. It may be more than 64 oz. Put on medium high, cover, and let at a low boil for about 1 1/2 hours until chicken is cooked through. When chicken is cooked through, remove it and take meat off of chicken and set aside. Add potatoes, peas, and only the leg bones into the pot and boil again until potatoes are soft. Add loosely cut chicken back to pot and heat through until ready to eat. If it looks at anytime like it is boiling down too quickly, just add more water. There is not a science to it, just keep an eye on it. The bones and skin really give this the flavor so don't attempt this recipe with boneless skinless chicken breasts, although if you don't have a fryer chicken you could use bone in thighs or legs. You can substitute green beans for peas and all russet instead of sweet potato...it is up to you and what you prefer.

Women's Balance Smoothie

Smoothies and my love/hate relationship with them.....I have been making them for going on 8 years now. Almost everyday for 8 years! Courtesy of my formerly picky eater, Jackson. Smoothies were and still are the best way for him to get his fill of veggies. I find it hard to give out "recipes" for them, because most times it comes down to what we have in the house. It's always a balance of taste vs. good for you. I try not to do the same one everyday, but sometimes, I crave the same ones. If anything, I switch up the milk or veggies. Protein powder is another thing. There are so many kinds and we only buy vegan powder. That can get pricey and (again) boring. Sweetener is yet another issue, stevia, honey, dates...oh my. What to sweeten it with?  All in all, I feel my smoothies have evolved into a better, more healthy version of their former selves. I wish I had a different one for everyday of the week but I don't and here is my newest favorite. It's a mix of back to basics and good health. It tastes good, is a protein powerhouse, balances your hormones, and leaves you satisfied so you are not hungry an hour later. This one is unique because I actually have measurements for this one! Can't take 100% credit for the recipe. This version is my tweek on a smoothie I found in a book by Dr. Mark Hyman.

Women's Balance Smoothie
2 whole walnuts
2 whole Brazil nuts
1 tbsp. sunflower seeds
1 tbsp. pepitos (shelled pumpkin seeds)
1 tbsp. hemp hearts
1 cup of water
1/2 cup nondairy milk
1/2 avocado
1/2 cup frozen berries
1/2 cup cranberries (fresh or frozen) or omit and add another 1/2 cup berries
1/8 tsp. stevia powder 
1 scoop collagen protein
1 tbsp. maca powder

Put nuts, seeds, and water in your blender and let sit for 1/2 hour. If you don't have all of the seeds, try to at least get 1 tbsp. of one of them. Add rest of the ingrediants and blend. It will be a but thick. Add more water if you would like a thinner consistency. 

Why is this such a balancing smoothie? The nuts and seeds are your protein. No need to buy expensive protein powders that overwhelm you at the health food store. AND, you eat nuts anyways so it's not a big deal to have these nuts and seeds on hand. Nuts and seeds are good sources of fat. Various nuts and seeds nourish your female organs at different times in your cycle, so using all of them has you covered regardless of where you are in your cycle. Avocado, again is a good fat. Plus, it makes this smoothie creamy. Berries are filled with antioxidents and they don't raise your blood sugar. Maca powder is amazing for balancing hormones. It has a caramel like flavor. I buy mine here:

http://www.amazon.com/Terrasoul-Superfoods-Organic-Gelatinized-Powder/dp/B00EHQQ1A6/ref=sr_1_sc_1?ie=UTF8&qid=1449614236&sr=8-1-spell&keywords=gelatnized+maca+poweder

My newest edition is collagen powder. It is not only good for your hair, skin, and nails, but it helps keep your gut healthy and keeps your joints feeling good. I buy this one:

http://www.amazon.com/Vital-Proteins-Pasture-Raised-Collagen-Peptides/dp/B00K6JUG4K/ref=sr_1_1?ie=UTF8&qid=1449614344&sr=8-1&keywords=vital+proteins+collagen

These last 2 are not necessary, but a good edition with many benefits for your health.

My Little Entrepeneur

I recently spoke at an event called Sisterhood Saturday at my church. Vendors were welcome to attend. Maddy represented my blog by making some of our favorites for sale. She would not let me help at all and offered to purchase all of the ingredients herself so she could keep all the profits....(smart girl). She made 2 flavored butters, one pumpkin and one garlic/chive/sage. One butter was a vegan butter as well. She also made a blueberry chia jam. All items made with simple and natural ingredients. Maddy was thrilled that she sold out of her supply and she even has a sign up sheet of orders that she needs to fill before Christmas. I am so proud of her and excited for her new little business.