Pearl Millet(Jowar) Vegetable Stew.And the winners...

Contrary to the dull,bone-chilling and lifeless weather outside, this heartwarming invigorating stew is just what one needs to drive the winter blues away.



Pearl Millet is another hearty whole grains like barley or farro,that is ideal for making wholesome stews that is all-vegan.To get the best of the flavor,the stew needs to be cooked at low heat and vegetables should be added when millet is almost tender,so the vegetables still retain there crunchiness and color.
Recipe: Pearl Millet(Jowar) Vegetable Stew
Serves 2-3
Ingredients
1 cup Pearl Millet
1 large onion,finely chopped
1 plum tomato,finely chopped
1/2 pound of fresh or frozen vegetables,chopped(Carrots,peppers,broccoli and others of choice)
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
1/2 teaspoon hot chili powder or cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
Fresh herbs for garnish(Parsley,cilantro or baby fenugreek/methi)

Method
Rinse Pearl Millet in cold water and set aside.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes ,turmeric and chili powder.Add the Millet,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 40-45 minutes until slightly tender to touch,then add the chopped mushrooms and simmer another 10-15 minutes on low heat vegetables and millet are tender.Serve warm with some fried onions.
You can also use a slow cooker and cook for 2-3 hours or a pressure cooker takes about 25-30 minutes on medium-low heat.Be sure to add vegetables when the millet is almost tender.


The recipe is my entry for this weeks' Weekend Herb Blogging #266,hosted by Cinzia from Cindystar

Dr.Axe's Real Food Diet Cookbook Giveaway

The winners have been chosen:

1.Jennifurla
2.Zanjabil
3.RARA - AVIS

Congratulations !! Please contact me(at YasmeenHealthnut@gmail.com) in next 7 days to receive your free copy.

Barley Brown Lentil Mushroom Stew with Harissa

Harissa,the spicy Moroccan pepper sauce, works wonders in this revitalizing soup ,with just the right amount of spice and heat.The wholesome barley, brown lentils and mushrooms ,all healing foods,makes the stew a complete meal.

Barley
Barley is a high fiber grains,which means perfect for intestinal health.Its dietary fiber also helps in lowering cholesterol,fighting diabetes and protecting against some kind of cancers.Rich in selenium eating barley can enhance the immunity. learn more ways to include barley in your diet.

Recipe Barley Brown Lentil Mushroom Stew with Harissa
Serves 2-3
Ingredients
1/2 cup pearl Barley
1/2 cup brown lentils
2 cups mushrooms,chopped
1 large onion,finely chopped
1 plum tomato,finely chopped
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
2 tablespoon Harissa
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil

Method
Rinse the lentils and barley in cold water.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes and harissa.Add the lentils and barley,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 25 minutes,then add the chopped mushrooms and simmer another 15-20 minutes on low heat until lentils and barley are tender.Serve warm with some fried onions.

Health nut Challenge 2 :Healing foods - please share your creations.Check here for the rules of the event.

Roasted Butternut Squash Soup with Greek Yogurt

Old man winter's is knocking on the door.With bare trees,chill in the air,the brilliance of sun is at least intensity.While bundling up in woolly attire essentially protects us from outside ,a warm soothing meal nurtures the body from within to pull through the cold season.


The butternut squash is among the staple winter squashes available through the season.A member of pumpkin family butter squash has smooth almost buttery texture,that makes it ideal in soups and stews.The lightly sweet taste of the squash is a good complement with the spices and the tang from the Greek yogurt used in this warm nourishing soup.

Recipe: Roasted Butternut Squash Soup with Greek Yogurt
Ingredients
1 medium butternut squash
2 cups vegetable broth
1 cup low fat Organic Greek Yogurt
1/2 a medium onion(about 1/4 cup),finely chopped
1/4 teaspoon of hot chili powder
1 clove garlic,peeled and finely chopped
half-inch fresh ginger,peeled and finely chopped
1/2 teaspoon sea salt
few leaves of fresh herbs, sage or rosemary
Few toasted pumpkin or squash seeds for garnish
2 teaspoon extra virgin olive oil

Method

To Roast the Butternut Squash

Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.Bake at 375F for 45 minutes or until softened.The roasted squash can be used in variety of different ways just as the pumpkins.The roasted seeds are good for snacking or making pesto sauce or garnish on the soup as in this recipe.
To make the soup
Heat the oil in a medium pan,saute the onions for a minute,add the garlic and spices(chili powder,ginger and garlic),saute another minute.Blend this onion mixture with the 2 cups of roasted butternut squash,salt and fresh herbs while adding 2 cups of broth until smooth.Return the mixture back to the pan and bring to a slow boil.Reduce the heat and stir in the yogurt.Simmer on low heat for 2 minutes.Serve warm with some toasted pumpkin or squash seeds and some more Greek yogurt on top.And a whole grain bread on side.

Share your the heart warming "Soups for Happy Soul" at Monthly Mingle hosted this month by Sunshine mom.

Health Nut Challenge 3:Healing Foods. Beet Greens and Vegetable Soup

"Healing is the act or process of curing or of restoring to health."
Why is good food diet recommended while recovering from a sickness, be it common cold or cancer? because good food heals,rejuvenates,comforts,helps the body regain its strength.

For the third Health Nut Challenge :

1.Cook with any one or more of the following or any other healing foods you know of.Create any meal course - Appetizer,Soup,salad,drink,main entree or dessert.Avoid any such cooking method as deep frying or over cooking that will kill the nutrients in the foods.And use only healthy cooking oils like Extra virgin olive oil,Virgin pressed coconut oil,canola oil or any vegetable oil.
* Acai berries ,goji berries ,blue berries ,Cranberries or any berries.
*Citrus fruits - Oranges,Lemons,Grape fruits etc.
* Apples
* Avocados
* Beets
* Broccoli
* Okra
* Cauliflower
* Mushrooms
* Dark Leafy Greens (Kale,Chard,Collards,Turnip greens,Mustard greens,Beet greens,radish greens,spinach and others)
* Beans,lentils and legumes[Red kidney beans,Soy beans etc]
* Tomatoes
* Whole grains(Barley,Oats,Brown rice,Buckwheat,Quinoa,Freekah or any other)
* Pomegranates
* Figs
* Turkey
* Salmon
* Sweet Potatoes
* Pumpkins and Squashes
* Carrots
* Almonds
* Flax seed
* Sesame Seeds
* Garlic
* Ginger
* Sprouts
* Chili peppers
* Turmeric

2.Write about the healing properties or the health benefits of the food.Also mention the source were you found the information about the food.

3.No limit to the number of entries.Link your post to this announcement page.Mail me the entries to YasmeenHealthnut@gmail.com by January 10 ,2010 with following details :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of the food(adjust to 300 pixels width)
**Your Location

Beet Greens and Vegetable Soup

For all the beets I eat the beet greens always have to be used.I like them in sambhar or just sauteed with other vegetables.Or a soup like this can be completely healing.

Recipe
Ingredients
1 cup chopped beet greens and stalks
2 cups chopped vegetables[Carrots,broccoli,beans or others]
1 teaspoon fresh ginger,minced
Sea Salt and pepper(freshly ground) as per your taste.
3 cups of water or vegetable broth or chicken broth

Method
In a pot with water or broth bring all the ingredients to a gentle boil,cook for 15-20 minutes until tender.Season with salt and pepper.Serve warm with crusty bread or crackers.

I'm recovering from a bad case of seasonal flu,that also kept me away from blogging for most of the week.Hope to post the round up of the Guilt free snacks by start of next week.So far so good,thanks for all your support and response to the Health Nut Challenges.

The previous Health nut Challenges :
* Well balanced 3 Course Meals
* Guilt-free Snacks

Rosemary Zopf(Swiss Braided Bread) With Graubünden Barley Soup

Zopf is one of many kinds of breads savored in Swiss cuisine. This specialty braided bread has interesting similarity with the Challah.Swiss love this gorgeous bread for Sunday breakfast with butter or fruit preserves nevertheless I relished it with a bowl of soup for lunch.I use fragrant Rosemary ,that makes the bread all the more charming with its unique aroma and flavor.

Recipe Whole grain Rosemary Zopf

Ingredients
2 cups Whole Wheat Flour
1 cup All-purpose flour,little more for rolling
1 tablespoon fresh rosemary,finely chopped
1 tablespoon flax seed meal(optional)
1 pack active dry yeast,about 1 1/2 teaspoon.
2 organic eggs(vegan can skip the eggs and use 1/2 cup soy milk)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon Olive oil

I found this video very helpful for a beginner's lesson in braiding a simple 3 strand bread.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Whisk eggs, stir in oil and salt.Combine yeast mixture, the egg mixture in to the dough along with rosemary,knead the dough on a lightly floured surface until soft and supple,about 2 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
Braid and Bake
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Brush loaf with little oil and sprinkle little more rosemary. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with soups or stews.


Recipe Barley Soup

This flavorful soup is from Graubünden in Switzerland ,laden with fresh vegetables and barley,and makes a superb accompaniment with the zopf.This is a low cal version of a typical swiss soup which are usually rich with dairy like cheese or cream.Add 2 tablespoon of heavy cream towards the end of the cooking process, if desired.
Ingredients
1/2 cup Barley
6-8 button mushrooms
1 medium potato,peeled and chopped
1 medium carrot,finely chopped
1 cup cabbage,finely chopped
1 medium onion or leek,finely chopped
2 cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary,chopped
1 teaspoon salt
1 tablespoon Olive oil

Method
Rinse and soak barley for an hour.Drain.
Saute onions in medium hot oil until lightly brown,add the garlic,after a minute,add pepper,the vegetables,rosemary and barley.Cover and cook on medium-low heat for an hour until barley is cooked through.Garnish with some more fresh rosemary,serve warm with any hearty bread.

The Swiss specialty bread and soup are my entry for AWED:Swiss,hosted this month by Curry Leaf

16 Bean Stew with Whole grain Dinner rolls

3 days since sun shined ,been pouring like never before,dampening all the summer fun.If only I could enjoy the rain like Aish in Barso Re....
Nanna re that would leave me sick with sniffles.Slurping a warm stew seemed more enjoyable till the gloomy clouds pass.

My pack of Goya 16 bean soup mix had been sitting in the pantry for too long and so was the trusty old slow cooker.Now seemed to be the best time to make a Spicy bowl of stew.

Slow cookers are very convenient for busy lifestyles,set it and forget it,unlike pressure cookers,the slow cookers can be left unattended for long hours at low heat.Moist and gentle heat from slow cooking gives ample time for the flavors to infuse yielding a better tasting meal.

Recipe
Ingredients
2 cups beans mix,soaked over night
1 big onion,finely chopped
2 Ripe Medium size Tomatoes
1 teaspoon ginger and garlic paste
2-3 Whole Spices Cloves ,Cardamon and cinnamon Sticks
1/2 teaspoon turmeric
3/4 teaspoon Chilly powder
1/2 teaspoon cumin seeds
1 teaspoon Sea Salt
1/2 cup fresh herbs like cilantro ,mint or parsley.
1 tablespoon Extra virgin Olive oil
1 tablespoon lemon juice,freshly squeezed

Method
Heat oil in a skillet and add the cumin seeds along with other whole spices. After a minute add the ginger and garlic paste. saute until ginger garlic is aromatic and roasted,then add the chopped tomatoes,rest of the spices ,herbs and the beans.Transfer the mixture to the slow cooker,add 4 cups of water.Set the temperature at low,cover and let cook for 6-8 hours OR at high for 4-6 hours.Stir occasionally.If using pressure cooker,cook on medium-low heat for about an hour.
Mix the lemon juice,garnish with some more fresh herbs ,Serve warm with whole grain bread or dinner rolls.

Whole Grain Dinner Rolls


Ingredients
2 cup of Whole wheat flour
1/2 cup All-purpose flour
1 tablespoon flax seed meal
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon salt
1 tablespoon Olive oil
2 tablespoon black or white Sesame seeds for topping
1 tablespoon milk for brushing.
3/4 cup warm water

Method
Combine flour with yeast and salt in a large mixing bowl.Add water and oil ,mix well and knead the dough until smooth.Grease the bowl with some oil on the sides and cover the bowl and let rise in a warm place until double its size.punch the air out and transfer on the flour work surface.
Make walnut size balls off the dough and form them in to small rounds,place on a greased or lined baking sheet.The balls of dough should be 1/4 inch apart .Cover and let rise again for 30 minutes.
Preheat oven to 425F,while they rise.When the buns have puffed up,brush them with some milk and sprinkle them with sesame seeds.Bake them for about 15 minutes until lightly brown on top.

This slow cooked bean soup and the Chicken shorba are my entry for Rahin's slow cooker food event.
Soup will also be served at Susan's My Legume Love Affair,13th helping ,hosted by Sunshinemom of Tongue Ticklers.


Thankfully ,mostly sunny with clear skies is the forecast for the weekend and I'm hoping for a spectacular July 4th.


Have a fun and safe July 4th :D

Radish Greens Brown rice Soup With Sesame Twists. And Introducing Fruit2day ,a new way to eat fruit.

Remember this post in which I talked about ,how the switch from white to brown rice can be a little challenging for the taste buds after getting used to the fluffiness of the white rice.Thanks to my sis-in-law who suggested me to cook both white and brown rice together,to get the best of both ,fluffy and nutty at same time plus the benefit of a whole grain.Now I can eat brown rice more often than ever before.The cooking time is slightly longer than white rice,and soaking the rice for 15-20 minutes before cooking can lessen the cooking time.
Or a soup like this combined with greens and vegetables is great for including brown rice in your diet.The sesame twists makes a nice crunchy accompaniment to the soup.


Radish greens is again one of those completely edible greens which should never ever be thrown away.The nutritious soup with radish greens is off to this week's Blogger Secret Ingredient(BSI) Assignment :Greens.

Recipe :Radish Greens Brown rice Soup
Serves 2-3
Ingredients
1 bunch(about 3 cups) Radish greens ,washed and chopped
4-5 small red radishes or 1 medium white radish,chopped
2 medium green chillies
3/4 cup brown rice,uncooked
pinch of turmeric
1 big clove garlic,chopped
1/4 teaspoon each of coriander and cumin powder.
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
3/4 teaspoon salt

Method
Wash and soak brown rice for 30 minutes.Drain.
Bring 2 cups of water to a boil ,add salt and soaked brown rice.Cook until soft.

Meanwhile heat oil on medium heat,saute garlic until lightly brown and aromatic.Add the radish,radish greens,green chillies and rest of the spices.Cover and cook until radish is soft and cooked through.Mix in the cooked brown rice,blend the mixture to a smooth sauce with a cup of water.Simmer the soup for another minute or two.Serve warm with sesame twists.


Recipe: Sesame Twists
Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1 Organic egg,divide(reserve 1 teaspoon for brushing over the dough)
2 tablespoon extra virgin olive oil
[or use 1 tablespoon butter at room temperature + 1 tablespoon of oil]
2 tablespoon milk
1 tablespoon sesame seeds

Method
Preheat Oven to 350F.
Sift flours,salt in a bowl.Add the oil ,egg and milk to make a firm dough.Knead briefly on a lightly floured work surface until smooth.
Sprinkle paprika over floured surface;roll out the dough on it to form a square slightly larger than 20cms.Trim edges neatly.
Brush dough with reserved egg mixture;Sprinkle the sesame seeds over the top.Cut the dough in half,then cut into 10-cm sticks about 1 cm wide.
Twist sticks;place on baking sheets.Lightly press the ends of the sticks down so that they do not untwist during baking.
Bake for 15 minutes or until lightly browned and crisp.Cool briefly on baking sheets,then serve warm.Or,cool completely and store in air tight containers for up to 5 days.

While this soup fulfills 2 of 5 daily recommended servings of fruit&Vegetables,a nourishing fruit drink like Fruit2day provides a whopping 2 serving of fruit in each bottle(6.75 ounce)!
Fruit2Day ,a new way to eat fruit.

Mine is a fruit loving family,we love fruit any time of the day after any meal.I'm picky about fruit drinks,anything artificial or sweetened with corn syrup or fructose is not for me.Fruit2day promises a whole new way to eat or should I say "drink" the fruit.Made with real fruit bits,rich puree and splash of natural juice,the drink has made it into my family's diet.
The little chunks of fruit give you the feel of eating a fruit while drinking it too.Mr.Healthnut thought it was rich like a smoothie ,totally suitable after his workouts and my little fruit monsters slurped it to the last drop .

Find these sleek bottles in your grocery stores or natural food stores.Available in 4 delicious blend of fruits.With no sugar added the drink is packed with Vitamin C(antioxidant).Each bottle of Fruit2day packs has two servings of fruit and only 110 - 120 calories, depending on the flavor.Its as portable as a fruit snack can be ,carry it at work ,school or long drives,also makes a perfect thirst quencher after summer's adventures.

Kale-Barley Soup

I'm on leafy green spree these days,cooking with different greens, besides the green I consider usual ,the spinach.After cooking with bitter mustard greens ,kale's taste was mild ,almost like spinach only richer in fiber.Nutrition-Wise Kale is little more rich in Calcium,iron and Vitamins.Its impressive list of health benefits is reason enough to eat them very often.Equally applaud able are benefits of barley.The digestive goodness of barley is also mentioned in Prophetic Medicine.
With warming spices ,Kale-Barley soup makes a nourishing meal in itself that's ready in under 30 minutes.

Ingredients
1 cup Barley,hulled
2 cups kale,rinsed and chopped
3 cups vegetable stock or water
1 tablespoon Extra virgin Olive oil
1 medium Onion,peeled and chopped
1 medium ripe tomato,chopped
2 cloves garlic,peeled and chopped
1 teaspoon cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt

Method
Saute onions in a skillet until translucent,add the garlic after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and Kale;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm.

This leafy green soup is off to Lisa's No croutons required food event,hosted this month
Jacqueline@TinnedTomatoes

Update:

Kale Barley is the chosen winning recipe of June 2009 No Croutons required.Thanks to ,all those who picked my recipe,Jacqueline and Lisa for the event :D

Beet Greens Sambar

It was ridiculously naive of me to have discarded the beautiful Beet greens in the past.Well ,not any more,I've become very fond of this antioxidant rich wonder green.Isn't it strange earlier people ate exclusively the beet greens and not the roots.It's quite the opposite today,many know only the roots as the edible part.

While talking to mom the other day ,She asked me "what's cooking?".I said "Beet greens in dal" and asked her "Ammi does the subzi-wala(Vegetable Vendor) at your place sell beets with or without leaves on?" I was surprised to hear the answer as NO.Listen up subzi walas and others who carelessly throw away the beet greens in trash,you need some enlightenment about these Beet greens.Its next only to spinach,kale and chard in its nutritional value.No fair beet greens don't get just as much promotion as spinach.Beet greens can be used in cooking just as any of your favorite green.It can be sauteed or pureed ,to make a healthy addition to a meal.


Thanks to sweta of Bonne Nutrition,I borrowed her brilliant idea of using the beet greens in my everyday sambar.Sambar is the South Indian spicy lentil soup that goes great with rice.The beet greens should be just as good in any kind of lentil\vegetable stew\soup.Beet Greens Sambar is part of my Beet full meal ideas series.Pleased to be sending this over to Weekend Herb Blogging,hosted this week by Ivy of Kopiaste ...to greek hospitality.

Recipe :Beet Greens Sambar.
Ingredients
1/2 cup Yellow Split Lentil(Toor Dal)
1 cup beet greens with stems,washed and chopped
1 Medium sized Carrot sliced
1 medium Plum Tomato chopped
1 cup green pumpkin or squash or zucchini cut in cubes
1/2 onion or 2 shallots
1 big Clove of Garlic
1/2 inch Ginger root or use 1/2 teaspoon Ginger garlic paste.
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon each of Cumin and coriander powder or use 1 teaspoon sambar powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of extra virgin olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds(Methi)
1 teaspoon Salt

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt,1/4 tsp each of turmeric and chilli powder.Add the greens, cover and let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
Cook the veggies and mix in the mashed Lentils
Heat oil in a saucepan on medium high .Slice the onion and saute for a minute along with cumin seeds, mustard seeds and curry leaves. Add minced ginger and garlic saute for another minute before adding rest of the spices ,vegetables and tamarind juice. Simmer till vegetables are tender,about 15 minutes, then mix in the cooked mashed lentils. Simmer for another 5 minutes.Serve warm with rice.

Beet Health Fact
Unfortunately beets are not for people with kidney or gall bladder problems because of the concentration of oxalates in beets.

Spicy Roasted Acorn Squash Soup.Hosting Weekend Herb Blogging #175

I'm delighted to be hosting this week, Weekend Herb Blogging,one of my favorite food events. Started by Kalyn and now conducted by Halo,WHB is now in its 4th successful year of showcasing every week ,food prepared using unique herbs,fruits and vegetables by bloggers around the world.


Lets make the rules for Weekend Herb Blogging clear:

1. Entries to Weekend Herb Blogging must be posts written specifically for Weekend Herb Blogging. This means they cannot be cross-posted in other events. Photos used in the posts however can be submitted to photo events like DMBLGIT.

2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or plant ingredients.

Only two types of entries will be accepted:
* Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe
* Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking.
Naturally, posts can be a combination of both these criteria.

For the first time participants ,here are some clarifications in Kalyn's own words :
What does "one of the primary ingredients in the recipe" mean?
This means the dish could not be made without that herb or unusual plant ingredient. For example, chicken with sage cream sauce would be great; grilled chicken with parsley sprinkled on would not be okay.

What does "unusual plant ingredient" mean?
I realize that what's unusual varies greatly in different parts of the world, and I'm not saying people need to seek out something no one has ever heard of each week. Participants can certainly spotlight any ingredient that's unusual to them (for example I've never cooked with fennel, although it's not unusual to some people.) Unusual fruits and vegetables or spices are certainly welcome. It's my hope that this restriction will eliminate plant ingredients that are so ordinary no one is really interested in hearing about them.

3. Posts must contain the phrase Weekend Herb Blogging with a link to this post and to this page.

4. Mail me your entries at YasmeenHealthnut[at]gmail[dot]com with WHB in the subject line between March 16th to March 22th by:
3pm Sunday - Utah Time
10pm Sunday - London Time
9am Monday - Melbourne (Aus) Time
You can use this converter to find out the corresponding time in your location.

5. In email please include the following information:

* Your Name
* Your Blog Name/URL
* Your Post URL
* Your Location
* Attach a photo Minimum 350px wide

Recap will hopefully be posted on Monday.If you have any questions, please leave a comment or email me at YasmeenHealthnut[at]gmail[dot]com. Check the archives to get the picture of some unique recipes.
Heat up your kitchens ,I Hope to see unique and refreshing entries from all the enthusiastic foodies.

Following recipe is my entry for WHB #175.
Spicy Roasted Acorn Squash Soup
Acorn Squash belong to Winter Squash family,don't be mistaken by its name,these kind of squash are harvested in Fall and available year-round.With a long shelf life of 2-3 months,these squashes can be incredibly hard to peel and an easy way to cook them is to roast them.Using fresh herbs and spices while roasting is an added nutrition and flavor to these vitamin-rich squash.
Soup is got to be one the delightful dishes with the acorn squash.I stuffed the squash with spicy Onion tomato and herbs gravy and roasted it for a savory soup that makes a warm start of any meal.

Recipe
Serves 4
Ingredients
1 medium acorn squash,washed
1/2 a medium onion,chopped
1 big Plum tomato,finely chopped
1 big clove garlic, minced
1/2 teaspoon chili powder\Cayenne pepper
1/2 a teaspoon each of cumin and coriander powder
1/4 teaspoon turmeric
2 tablespoon Cilantro\Coriander,finely chopped
1 tablespoon Extra Virgin Olive oil
1 cup water or vegetable Stock

Method
Prepare the filling
Heat oil in a saucepan on medium heat,add onions and saute until lightly brown about 3-4 minutes,add the garlic ,saute for another minute before adding in the spices ,herbs and tomatoes.Cover and let cook about 5 minutes ,until tomatoes are tender.Now add a cup of water or vegetable stock and simmer for a minute.

Bake
Preheat oven to 400F(205C). Slice the top section of the squash ,clear the cavities of all the seeds(Don't throw them,toasted seeds are great for snacking) and threads.Set the squash on a baking sheet,pour in the filling and cover with the top.Let bake for about 50-60 minutes ,or until its soft to touch from outside.Also visible in the picture are the fingerling potatoes I baked along side the squash.

Blend
When cool enough to handle,pour back the filling in to the blender along with all scooped out pulp of the squash.Blend until smooth and return the soup in to the saucepan and allow to simmer for 2 minutes.Serve warm,topped with croutons.


Variation
If desired blend in a cup of cooked lentils(like Toor or Yellow Mung) puree for a smoother and even more nutritious soup.

Left Overs
The left over of this soup is great for making parathas(flat bread),just mix in a cup of left over soup in the wheat flour while making the dough ,for a wholesome spicy parathas.Or use as in a gravy with meat or vegetables.

Almond Cocoa with Home made Almond Milk(100% Dairy free), Almond milk Versus Cow's milk

Like many I assumed only dairy products milk\cheese\yogurt as good sources of calcium.Considering how big and powerful the milk industry is,people are made to believe that it is the only good source.Unless one chooses to become vegetarian for better health or search for alternatives due to allergies or lactose intolerance,the equally nutritive alternative sources like Soy ,Almonds, vegetables like Kale,broccoli,Okra,lentils like Urad, remain undiscovered.

In my case it was my son's asthma which lead to hunt for alternatives.Excess intake of Dairy products are not recommended for asthmatics,as it can increase the mucus production.I have limited his intake to Organic reduced fat milk after the diagnosis ,I also substituted with alternative sources like above to make up for the daily required recommendation of calcium.He is used to the flavor of cow's milk,the change to soy milk with a distinct after taste was not liked hence I tried the almond milk with mellower taste,even that he wouldn't take it unless flavored with cocoa.Total transition seems impossible with his picky tastes.But when ever he has an episode of cold followed by symptoms of asthma,I stop all kinds of dairy products for few days until he gets back to normal breathing pattern,that helps the symptoms from getting bad to worse.That's no doctors advice,its purely based on my observation and research in milk's connection with excess mucus\phlegm production.

Even if you don't suffer with any kind of milk allergies,try Almonds for its extra nutrition of Iron and Vitamin E ,totally absent in cow's milk and above all it has Zero cholesterol.

Though prepacked Almond milk may not provide same health benefits as the Whole Almonds ,home made Almond milk is good alternative.If plain is too bland for you,flavor it up with cocoa or the strawberry syrup.


How to make Home made Almond Milk?

Ingredients:
1 cup Raw almonds
3 cups of water(use filtered or nursery water for babies)

Method : Soak the almonds overnight in plenty of water.Remove the skin and process in the blender with 3 cups of water until smooth.Now filter through a cheese cloth\muslin cloth in to a clean storage container.Store in fridge for 4-5 days.
Do not throw away the pulp
Use it in baking cookies ,bread or thickening gravies .You even dehydrate it until dry and flaky then dry grind it to make almond flour.
See a helpful Step-by-Step almond milk recipe


For my brave boy who has been through so much struggle at tender age,this almond cocoa is just for you buddy.
Almond Cocoa (Hot and Cold)
Ingredients
2 cups unsweetened Home made almond milk
2 teaspoon unsweetened cocoa powder
1 1/2 teaspoon brown sugar or natural sweetener like agave nectar
1/4 teaspoon pure vanilla or pinch of cinnamon for flavor.

Method
Cold
Process in a blender or use a whisk to blend together the cold almond milk,sugar and cocoa until well combined.
Hot
Heat the milk to desired temperature over medium heat,whisk in cocoa and sugar until smooth.Serve warm.

The recipe is off to Alka's Just For You event.

Daily Calcium Needs
How much calcium is one supposed to take for healthy bones and efficient functioning of other vital body processes ?

1 cup of almond or cow or soy milk has about 300mg of calcium.

Please Note:sodium increases calcium losses,so reducing salt intake would also help in calcium absorption in the body..thanks for the useful bit of info Sweta.

Hot Chocolate Vs Hot Cocoa

Which is healthier, Hot Chocolate or Hot Cocoa ? Intriguing ,I assumed both were same.Investigating in to the ingredients,apparently the Hot cocoa made with cocoa powder is certainly more concentrated in antioxidants(called Flavonoids) than the Hot Chocolate made with melted chocolate.Although a hot chocolate can also be healthier if Dark chocolate with at least 60% cocoa is used instead of sweet Milk chocolate.

The Mayans who discovered the cocoa ,consumed it with spices and no sugar,so next time you see cocoa or chocolate in a savory dish,you know its the original Mayan style to relish cocoa.The sweetened form of cocoa called the milk chocolate was later introduced by the Europeans which quickly became popular and addictive.
How important are the antioxidants for good health?,simply put ,antioxidants helps stay younger,heart healthy and protect against cancers.

So whether hot chocolate or hot cocoa try to incorporate more of the cocoa instead of the sweetness to get the most health benefits.
For Hot Cocoa
Ingredients
2 tablespoon Cocoa powder
2 cups of reduced fat Organic Milk
2 tablespoon sugar or 2 teaspoon honey or date syrup
1 cinnamon stick
2 tablespoon water.

Method
Mix the cocoa powder with water and keep aside.Bring milk to a slow boil along with the cinnamon stick and add the cocoa mixture and sugar in to the milk,stir well until nicely incorporated.Remove the cinnamon stick.Pour in the serving mugs.

For Hot Chocolate with Dark Chocolate
Ingredients
2 cups reduced fat Organic Milk
1/2 cup(about 4oz) good quality dark chocolate ,coarsely chopped

Method
Heat the milk with the chopped chocolate and stir occasionally until melted and smooth about 10 minutes on medium heat.Serve in latte cups and serve hot.

An Interesting Read
Antioxidant activity of Flavonoids affected by addition of milk to cocoa.

Snowed Under!
That's my Camry snowed under.Average snowfall a year is between 60-100 inches in the snow belt of North East Ohio,Cool!


Snow cones any one?

Icicles,feels like Arctic Wonderland.


Blessed to be sipping the mug of Hot cocoa to beat the nip in the air.