Fauzia Morgan 3/28/25 Fauzia Morgan 3/28/25

BROCCOLI LEMON DETOX SOUP (vegan, no fat)

This soup is an easy side dish that you can add to any meal to boost your fiber, potassium, and vitamin c intake. It’s super rich in sulfur compounds that stimulate glutathione production in the body, making it a great detox soup for the spring. Broccoli is also a great source of DIM- a compound that clears excess estrogen from the body, in turn balancing the hormones. I love keeping soups like this in the fridge for maintaining my overall health and wellness!

INGREDIENTS:

3 pounds broccoli, rinsed, tough ends trimmed, cut into florets

1 small onion, chopped

1 inch chunk ginger, peeled and sliced

4 cloves garlic, peeled

4 stalks celery, roughly chopped

4 cups filtered water

1-2 teaspoons sea salt (add after cooking)

Juice of one lemon (add after cooking)

DIRECTIONS:

Place all ingredients except lemon juice and salt in a large stockpot with a lid. Bring to a boil then reduce heat, cover, and let simmer for about 15 minutes, or until the broccoli is fork tender and falls apart easily.

Allow to cool for a bit and then transfer to a high speed blender. I use my Vitamix to get a smooth and creamy consistency. I don’t recommend using a hand blender for this

Blend on high until completely smooth. Add one teaspoon of salt and the juice of one lemon and taste. Add more salt if desired, and add more water to reach your preferred consistency.

Allow to cool before storing in the fridge. This makes 2-3 large mason jars of soup, depending on how much water you add.

I made this soup free of added fat and cooking oils to keep it super light and fresh. If you would like a deeper, richer flavor, you could sauté the onion in a tablespoon of olive oil until caramelized, then add the ginger and garlic and sauté for a minute until fragrant. Add the remaining ingredients and follow the recipe as written. For a bisque-like soup, add a cup of full fat coconut milk at the end. However you choose to enjoy it, you’re getting a healthy, delicious soup!

Fauzia Morgan 3/27/20 Fauzia Morgan 3/27/20

Immune Boosting Pineapple Salsa (vegan, paleo)

Since many of us are stuck at home, feeling kinda stressed, eating ALL of the snacks and wanting to keep our immune systems strong I thought I would make up a little recipe to solve all the problems. It features pineapple, red bell pepper, cilantro, garlic, ginger, onion and lime- all super powerful foods for boosting immunity and keeping digestion strong. Swipe through to the last slide for more info on the health benefits of each ingredient. This salsa is perfect on fish, shrimp, with black beans & rice, with organic tortilla chips and on top of grilled veggies. It’s also great straight from the spoon. It’s super fresh, slightly sweet, a little tart and has a kick from the fresh ginger and garlic. You could add fresh jalapeño and/or diced mango for a yummy variation. If you make it please let me know how it turns out!

Happy quarantine snacking, friends!

INGREDIENTS

1 1/2 cups finely diced fresh pineapple

1/4 cup finely diced red bell pepper

1/4 c chopped cilantro

2 cloves garlic, minced

3 tbsp finely diced red onion

1-2 tsp crushed fresh ginger

Zest of one lime

Juice of one lime

1/4 tsp salt

DIRECTIONS

Cut the pineapple by first removing the outer skin then cut around the tough inner core so that you’re left with the best part of the fruit.
Finely dice the pineapple into 1/4 inch pieces.
Finely dice the red bell pepper. Tip: First cut it into very thin strips then cut it again on the horizontal so that you end up with a tiny dice.
Do the same for the red onion.
Finish prepping the rest of the ingredients then place everything in a bowl and mix well. I recommend starting with 1 teaspoon of ginger because 2 is pretty potent (and spicy!).
Time to enjoy! This goes great with fish and shrimp, chicken sausage, black beans and rice, and of course organic tortilla chips. I put mine on top of roasted zucchini slabs and it was delish. You could also scoop it with romaine hearts or endive leaves.

fauzia 10/25/19 fauzia 10/25/19

Chickpea & Carrot Curry (gluten free, vegan)

Although I strive to eat a mostly Paleo diet (no grains, legumes, dairy, or refined sugar), I don't always want to eat meat at every meal. In general beans don't completely agree with me digestion-wise (they are legumes), but I still love them, and chickpeas, which are also known as garbanzo beans, are my favorite variety. I grew up eating chickpea curry, and until I discovered how much better I felt eating the Paleo way (almost 3 years ago now), this was in our regular rotation. More commonly known as chana masala on Indian restaurant menus, this is a universally loved dish. I have updated my version of it to be especially kid friendly for my boys by including carrots, because what kid doesn't love carrots? I served our chickpea curry tonight with steamed cauliflower tossed in virgin coconut oil, and even my pickiest eater cleaned his plate.

INGREDIENTS:

3 cups cooked chickpeas or 2 cans organic garbanzo beans

1 medium yellow onion, finely diced

1 1/2 cups diced carrots (about 3 medium)

4 Roma tomatoes, quartered

5 cloves garlic, peeled

2 inch chunk fresh ginger, peeled and roughly chopped

3 tbsp extra virgin olive oil

1 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric powder

1 1/2 tsp sea salt

scant 1/2 tsp freshly ground black pepper

1 cup filtered water

1 tbsp fresh lemon juice

1/4 cup chopped fresh cilantro

DIRECTIONS:

Place the olive oil, cumin seeds, and mustard seeds in a large, heavy pot or Dutch oven with a tight fitting lid. Turn the heat onto medium, letting the oil and whole spices heat up until the mustard seeds start to pop. Once they start popping, immediately add your diced onion and quickly give it all a stir to prevent the seeds from burning. Now reduce the heat to medium low, and brown the onions, stirring frequently to ensure that they don't burn. This can take 10-15 minutes, but be patient! The rich flavor that the browned onions provide this dish is absolutely worth the wait.

While your onions are browning, puree your tomatoes, garlic, and ginger in a blender or food processor. I used my blender, and got almost 2 1/2 cups of puree.

Once your onions have properly browned, add the pureed tomato mix, diced carrots, garbanzo beans, ground cumin, ground coriander, turmeric, salt, and pepper to the pot. Stir well, and allow everything to simmer over medium heat for about 5 minutes, stirring frequently.

Next, stir in the water and reduce the heat to your lowest setting. Cover your pot, and simmer for 30-45 minutes, or until your carrots are tender. Be sure to stir your curry occasionally to prevent the ingredients from sticking to the bottom of the pot.

Once your carrots are properly fork tender, turn off the heat and stir in the lemon juice and chopped cilantro. Do a taste test, and add more salt if you wish.

Enjoy your chickpea curry with rice, steamed cauliflower, quinoa, or roasted sweet potatoes. It's delicious with just about anything!

This was a hearty and satisfying vegan meal for us tonight. What is your favorite vegetarian dinner?

Fauzia Morgan 9/12/19 Fauzia Morgan 9/12/19

Banana Walnut Bread (gluten free & vegan)

I had a major craving for banana bread the other day, but didn’t have a recipe that I love so I checked out my go-to site for gluten free baked goods, Sarah Bakes Gluten Free. I didn’t have all of the ingredients that her recipe calls for so I did a little experiment with what I had on hand, made a few adjustments and voilå- it worked! I used Bob’s Red Mill All Purpose Gluten Free Flour because that’s all I had in my pantry. I also used organic vegetable shortening to keep the bread as light in texture as possible- not always so easy when baking both gluten free and vegan. Unlike most gluten free breads, my recipe does not call for xanthan gum which can be irritating to the gut and cause bloating and stomach upset. I enjoyed a couple pieces with some Irish butter and it really hit the spot!

P.S. While this recipe is both gluten free and vegan, I wouldn’t say that it’s 100% healthy. It’s definitely healthier than traditional recipes which call for refined sugar, but I recommend enjoying it as a treat- in moderation and after you’ve already balanced your blood sugar with a proper meal.

INGREDIENTS

Dry Ingredients:

1 1/4 c brown rice flour

3/4 c tapioca starch

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Wet Ingredients:

1/2 c coconut sugar

2 tsp vanilla

3 medium bananas, mashed

1 tbsp apple cider vinegar

3 tbsp water

1/4 c coconut milk drink, room temp

1/4 c organic vegetable shortening, melted

Stir in at the very end:

1/2 c walnuts, chopped

DIRECTIONS
Preheat oven to 350 degrees. Line an 8x8 square Pyrex baking dish with parchment paper.

Whisk dry ingredients together in a medium bowl, breaking up any clumps.

Stir wet ingredients together in a large bowl until smooth.

Pour dry ingredients into wet mixture and stir until combined.

Stir in walnuts.

Pour into 8x8 glass baking dish lined w parchment.

Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the middle comes out clean and the top is slightly cracked and lightly browned.

Allow to cool in the pan for 20 minutes then transfer to a cooling rack and let cool completely before slicing.

Store in an airtight container.

Fauzia Morgan 2/6/19 Fauzia Morgan 2/6/19

Garlicky Chickpeas with Artichokes & Greens (gluten free, dairy free)

I’ve been making a version of this dish for many years, and what goes into it often depends on my mood and truthfully, whatever ingredients I have on hand. Before we had kids Ben and I would eat it over pasta with lots of freshly grated parmesan, and then we ditched the cheese and pasta and it became our favorite thing to take to the beach when we moved to Hawaii. Lately It’s been one of my go-to dishes for potlucks, and a couple of weekends ago I think it reached a new level when I was making it to take to a friend’s house and discovered that I only had one can of chickpeas (gasp!). So I tossed in quartered artichoke hearts and I have to say that the addition of those liver-healthy nuggets inspired some pretty amazing mouth-sounds from the hostess. True to form I used kale as my greens and added plenty of chopped up bacon, but you can use any hearty green or even spinach and omit the bacon to make this 100% plant based. I usually employ canned organic chickpeas for this recipe because it’s often a last minute deal, but feel free to use homemade beans instead. Either way, I hope you try it and love it!

INGREDIENTS:

3 tbsp extra virgin olive oil

One 14 oz can garbanzo beans rinsed and drained (go for organic and look for a BPA free can) or about 2 cups cooked

4 large cloves garlic, minced

Zest of one lemon

1/4 -1/2 tsp red pepper flakes (to taste)

2-3 big handfuls chopped kale, collards, or spinach

6-8 slices of nitrate & nitrite free bacon, cooked until crispy and chopped (omit for plant based)

1 14 oz can artichoke hearts, water drained and hearts quartered

1/4 cup each of chopped fresh cilantro and fresh parsley

Juice of one lemon

1/2 tsp-1 tsp Himalayan pink salt, to taste

DIRECTIONS:

Heat the olive oil in a large saucepan or skillet over medium-low heat. Stir in the garbanzo beans and the garlic and cook for about 5 minutes until the garlic is fragrant but not burned.

Add the lemon zest, red pepper flakes, and chopped greens and saute until the greens have wilted.

Stir in the artichoke hearts and bacon and toss gently to combine, allowing the artichoke hearts to warm through. Turn off the heat.

Add the fresh herbs, lemon juice, and salt to taste. Toss gently to combine and do a taste test. Add more extra virgin olive oil if it’s too tart or too dry. Adjust the salt or red pepper flakes if you want more of a punch. This recipe is really delicious and packs a ton of flavor, so if you’re not feeling it then make whatever alterations you need to really love it! Serve warm or at room temperature.

fauzia 12/4/17 fauzia 12/4/17

Cannellini, Bacon & Veggie Soup (gluten free, dairy free)

I made this super yummy soup last night for dinner, and I thought I would take a photo of it and share the recipe before I polish off the leftovers for breakfast this morning (I'm eating as I write!). The boys and I met up with some friends at the beach yesterday while Ben stayed home for some downtime, and as we were driving home at 5 pm I had no idea what we were going to have for dinner. I remembered that I had recently bought a couple of cans of cannellini beans, and that we still had weekend bacon in the fridge plus leftover fresh rosemary from Thanksgiving, and a big mason jar of homemade chicken stock waiting to be used up. It seemed like the beginnings of a great soup, and since it's been "chilly" here lately, it just seemed appropriate to make something warm and comforting to eat. It's healthy, hearty, and full of that umami flavor that I just love. I hope you enjoy this as much as we did, and if you have any leftovers, it really is a delicious way to start the day.

INGREDIENTS

3 tbsp extra virgin olive oil

1/2 medium yellow onion, diced

5 stalks organic celery, diced

3 medium organic carrots, sliced into 1/2 inch rounds

5 cloves garlic, finely minced

1 tbsp finely chopped fresh rosemary

1 small orange flesh sweet potato, peeled and diced into 1/2 inch cubes

3 cups organic chicken stock

1 cup water

1 cup finely chopped organic Lacinato kale

1 tsp dried thyme

2 cans organic cannellini beans, drained and rinsed well

6 slices thick nitrate-free bacon, cooked until crispy, then chopped

1/4 cup chopped Italian parsley

1-2 tsp Himalayan pink salt

Fresh ground pepper, to taste

DIRECTIONS:

In a large stockpot or Dutch oven, heat the olive oil over medium low heat and saute onions until they start to brown.
Add the celery, carrots, garlic, rosemary, and sweet potato and saute for another 5-7 minutes.
Add the chicken stock, water, kale, and dried thyme. Stir and bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes.
Stir in the cannellini beans, bacon, and Italian parsley. Let simmer for 5-10 minutes, until the veggies are fork tender, but don't over cook. You don't want everything to end up super mushy.
Add 1 tsp Himalayan pink salt, and check for seasoning. Add more salt if needed. I used 2 tsp total, but it will depend on how salty your chicken broth is to begin with. Add a little black pepper at this point, if you'd like.
Ladle into soup bowls, and enjoy! This would be delicious with grated Parmesan or Romano cheese on top, if you eat dairy.

fauzia 1/12/17 fauzia 1/12/17

Chicken, Artichoke & Kalamata Casserole (low carb, gluten free)

Happy new year! I hope you enjoyed the holidays and that you're off to a healthy 2017. We stayed home over the boys' winter break, just relaxing, playing, and Ben and I even got to sleep in a few times!

Although the holidays often go hand in hand with overindulgence, I thought I had been pretty good about not veering too far off of my usual eating plan. Then last week I realized that I was always craving carbs, and my belly just looked and felt way bigger than it should. Why? Because I had been eating more starches and sugar than usual, which make me so bloated that sometimes I look 5 months pregnant by the end of the day. This is not normal!

I've been working with a functional diagnostic nutritionist for the last 6 months, and various testing revealed several gut abnormalities, which was not surprising at all. I have struggled with digestion since I was 9 years old (I'm 40 now), and even though I know how to keep my stomach problems at bay, I've yet to fully heal my gut. I've made major strides in the last 6 months, though, so I've been able to be a little more liberal with what I eat. Rice, brown rice noodles, gluten free pizza, chocolate Kind bars... these are all yummy treats for me, and once in a while is okay, but I had gotten to the point where I was eating one of them almost every day over the holidays. And that resulted in a big old bloated belly.

So last week I decided it was time to make a change and kick my carb cravings to the curb. I committed to doing a very low carb diet for 2 weeks to get rid of the bloat, cravings, and maybe even burn some belly fat (that's where it loves to accumulate on my body). The first 3 or 4 days were not that fun, but now on day 7 I'm feeling pretty good. I've figured out how much healthy fat, protein, and veggies I need to feel satiated, and unlike the more extreme low carb diets, I am still eating organic berries and a little banana here and there, to keep my energy levels balanced. I was amazed to see that after a couple of days, my bloating reduced by 50%, and by day 5, my carb cravings had really subsided. I'm not saying that this is going to be my long term food plan, or that it'll heal my gut, but it's helping me get back to a healthier way of eating. When the two weeks are up, I'll add in more fruit, low starch veggies like carrots, beets and winter squash, and some high quality extra dark chocolate as a treat.

It has also provided some insight into the extent of my starch intolerance. I've discovered that I can tolerate moderate amounts of dairy in the form of organic butter and full fat cheese better than I can handle starches like rice and sweet potatoes. This validates my suspicion that I might have SIBO- Small Intestine Bacterial Overgrowth, which is what makes me so darn bloated when I eat starches. A healthy small intestine doesn't have a lot of bacteria, but in the case of SIBO, the overgrown bacteria go haywire when you eat starches, and other fermentable carbohydrates. They start digesting the food before your body gets a chance to, which can result in abdominal bloating, distention, gas, pain, belching, and other IBS symptoms. I won't know for sure if I have SIBO until I do the testing for it in a month or so, which is my next and possibly most important step in healing my gut. Is it weird that I can't wait to find out? I'll keep you posted!

In the meantime, I'll leave you with this absolutely delicious chicken and veggie casserole. It's creamy and comforting with a little kick, and I could eat it all day long. I hope you enjoy it!

INGREDIENTS

serves 6

1 medium onion, diced

5-6 cloves garlic, minced

3 1/2 cups finely chopped cauliflower (about half a medium head)

3 tbsp Irish butter

2 small zucchini, cut into 3/4 inch cubes

2 cups cooked chicken thighs, chopped or shredded into bite size pieces

1 cup chopped artichoke hearts, about 8 (I used canned, but frozen works too)

2 cups grated organic white cheddar (I used Kingdom cheddar from Costco)

1/2 cup organic crème fraiche

2 tsp sea salt, more or less to taste

Black pepper to taste

1 cup pitted Kalamata olives, roughly chopped

3/4 cup chopped Italian parsley

10-20 dashes of Tabasco, more or less to taste

DIRECTIONS

Preheat the oven to 350 degrees. Melt the butter in a large Dutch oven or saucepan over medium low heat, then add the onion and sauté until translucent. Add in the garlic and cauliflower, and 1/2 tsp salt, and continue to sauté until the cauliflower is just fork tender. Add the zucchini and sauté for another 3 minutes or so. Turn off the heat and stir in the remaining ingredients. Give it a taste to check for seasonings, and make any necessary adjustments. Grease a large casserole dish with butter (ceramic or Pyrex works best), then pour in the chicken and vegetable mixture. Smooth out the top, then bake for about 30-35 minutes until golden and bubbly. To keep this dish low carb, serve with a green salad or sauteed greens.

To make the kale and carrot salad in the photo, follow the recipe for my Lemony Kale & Apple Salad, but use one grated large carrot instead of the apple. Bon apetit!

fauzia 10/18/15 fauzia 10/18/15

Chai Spiced Pumpkin Custard (vegan, paleo)

If you have been craving something pumpkin and spice, but don't fancy yourself a baker, or just want to try something new, then this recipe is for you. My Chai Spiced Pumpkin Custard is rich, creamy, perfectly sweet and spicy, and it's filled with lots of fiber and healthy fats so you can feel great about indulging in this decadent treat. It's also incredibly simple to make. You just blend the ingredients and then pour into ramekins and let it set up in the fridge. No cooking, no fuss! My boys absolutely love this custard, and it's something that I am happy to give to them at any time of day. Whether you are looking for a new healthy dessert option for your family, or planning an autumnal meal for guests, I hope you enjoy this pumpkin deliciousness as much as we do.

Prep time: 10 minutes Makes 6 servings

INGREDIENTS:

1 cup full fat coconut milk, from the can (I used the Thai Kitchen brand)

2/3 cup + 2 tbsp pureed pumpkin

1/3 cup coconut butter or coconut manna (not coconut oil), room temperature

3 tbsp maple syrup

1 tsp pure vanilla extract

1-2 tsp chai masala* (purchase at a health food store or Indian grocery, or check out my recipe here)

pinch of fine sea salt

*You can use pumpkin pie spice in place of the chai masala, or make your own spice mix by blending 1/2 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp clove, 1/8 tsp cardamom, 1/8 tsp of nutmeg and a pinch of black pepper (all ground). Mix well, then measure out 1-2 teaspoons for your recipe, depending on how spicy you like your desserts.

DIRECTIONS:

Place 6 small ramekins or serving bowls on a tray, and set aside. My ramekins can hold 1/2 cup each, but I filled them with about 1/3 cup of custard to create 6 servings.

If your coconut butter or coconut manna has separated in the jar, you'll need to stir it before adding it to your recipe. To do this, close the lid tightly and place the jar in a bowl of hot water to allow it to soften for about 5 minutes, then carefully stir until the coconut solids and the coconut oil are completely blended.

Place all ingredients in a medium sized bowl and blend with a hand immersion blender until the salt has dissolved and the custard is completely smooth. If you don’t have an immersion blender you can puree the mixture in a standard blender until smooth.

Pour about 1/3 cup of your prepared custard into each ramekin. I used a measuring cup with a spout to achieve a clean pour.

Place your filled cups in the fridge, and allow the custard to set up for at least 4 hours. Cover with plastic wrap once it has set, to keep it fresh. It's best eaten within a few days, although I doubt it'll last that long!

fauzia 5/31/15 fauzia 5/31/15

Aromatic Chicken & Carrots (paleo, AIP)

Dinner just doesn't get easier than this when you're in the mood for a hearty, made-from-scratch meal. Five main ingredients and 15 minutes of prep time will give you a mouth-watering, healthy supper that is kid friendly and perfect for any time of the year. At 4 pm today, I had no idea what I was going to make for dinner, but luckily both my fridge and freezer are well stocked thanks to last week's trip to Costco, and today's jaunt to the grocery store and farmers market. For tonight's meal I was inspired by the gorgeous, vibrant organic rainbow carrots that I got from the store. They must be in season right now because they are so crisp and fresh, despite having been flown (or shipped!) over from California. I always have organic chicken thighs in the freezer, and lemons in the produce drawer, so I pulled out some shallots that I got from the farmers market, and tied it all together with the aromatic rosemary that grows so eagerly in our backyard. After simmering on the stove top for about an hour, the result was a yummy, comforting dish that was perfect for this cool and rainy Sunday evening.

INGREDIENTS:

2 tbsp ghee, divided

5 medium shallots, peeled and thinly sliced

2 lbs boneless skinless chicken thighs, cut into quarters

1 lb rainbow carrots, peeled and cut into large chunks

2-3 sprigs fresh rosemary

zest of a large lemon

1 tsp Himalayan pink salt

freshly ground pepper, to taste (omit for AIP)

1 tbsp lemon juice, set aside

1 tbsp chopped fresh parsley (optional)

DIRECTIONS:

Heat 1 tablespoon of ghee over medium heat in a large Dutch oven, or heavy enameled pot with a tight fitting lid.

Add the shallots and sautee over medium-low heat for about 10 minutes until they are just golden brown, being careful to not let them burn.

Add in the chicken, carrots, rosemary, lemon zest, salt, and black pepper. Give everything a good stir, bring to a strong simmer, tuck the rosemary sprigs under the chicken and carrots, then cover and turn the heat down to the lowest setting.

Let simmer for about an hour to an hour and 15 minutes, or until the carrots are fork tender, and the chicken starts to fall apart. Remove the tough rosemary stems.

Right before serving, stir in the remaining tablespoon of ghee, the lemon juice, and add more salt and/or pepper if needed. Garnish with fresh parsley, and enjoy!

fauzia 2/1/15 fauzia 2/1/15

Sneaky Veggie & Beef Soup (paleo)

We all know that some kids are better at eating their vegetables than others. Well, If you happen to have a picky eater in your house, then this recipe is for you. Why do I call it Sneaky Veggie and Beef Soup? Because I sneak 3 stalks of celery, one whole red bell pepper, and 3 packed cups of hearty kale leaves in this dish, but all of the vegetables are blended into a purée before cooking, so nobody would ever know! With the fresh, familiar flavors of tangy lime, smokey cumin, and sweet red bell pepper, this sneaky soup sure pleased all three of my guys at dinner last night, and Nikhil (my fussy one) had no clue that he was eating green vegetables.

To make a meal out of it, I served our soup over jasmine rice that I spiced with a quarter teaspoon each of turmeric and cinnamon, and my two year old gobbled up his first serving and quickly went in for seconds. If you can tolerate dairy (lucky you!), I'd bet that a dollop of sour cream would be a divine accompaniment. And if you are eating Paleo or grain free as I am these days, you could enjoy this delicious soup alone, with slices of ripe avocado, or with some roasted squash or sweet potatoes. No matter how you decide to enjoy your Sneaky Soup, I hope you and your family loves it as much as mine!

INGREDIENTS:

2 tbsp extra virgin olive oil

1 pound grass fed ground beef*

1/4 cup dried onion or 1/2 cup fresh yellow or white onion, finely diced (I used dried onion because that's all that I had in the house. Be sure it's dried onion flakes, and not onion powder.)

1 large red bell pepper, seeds removed, roughly chopped

3 large stalks celery, roughly chopped

3 packed cups kale leaves

4 cloves garlic, peeled

2 cups chicken broth**

1.5 tbsp ground cumin

1/2-1 tsp sea salt (depends on your preference and how salty your broth is)

1 tbsp fresh lime juice

1/4 cup chopped cilantro leaves

* If you don't care for beef, ground turkey would be a great substitute.

**If you use reduced sodium broth, you'll most likely need to add extra salt at the end to achieve the right flavor.

DIRECTIONS:

Pour 2 tablespoons of extra virgin olive oil into a large soup pot and heat over a medium setting. Add in the dried onion or fresh onion plus your ground beef, and begin to break the beef apart with a wooden spoon. Continue cooking the beef over medium-low heat, crumbling the meat as much as possible, and stirring everything to allow the onions to cook through until at least translucent, if you used fresh onions. If you used dried onions, they will do their thing and turn a little golden brown.

While the beef and onions are cooking, prepare your vegetables: Place the red bell pepper, celery, garlic, and chicken broth in your blender cup, and process until everything is blended into a smooth puree. Add in the kale leaves, and blend again until the kale is pureed (you could try adding all of the veggies on the first try, but kale is pretty bulky so it might not all fit). You'll have a somewhat frothy, watery, strange looking liquid, but don't worry- this will all cook down and turn into a beautiful soup.

Once the beef and onion have cooked through, add the pureed veggies and broth mixture, ground cumin and 1/2 teaspoon of sea salt to the pot. Give everything a good stir, and then bring it to a boil. Once you've reached a boil, reduce the heat to a simmer, and let it cook uncovered for about 20-30 minutes until the liquid has reduced and you're left with a rich, somewhat thick soup. The consistency of the soup will be almost as thick as chili, but definitely "soupier."

Once you've reached a consistency that you're happy with, turn off the heat and stir in the remaining 1/2 teaspoon of salt and fresh lime juice. Ladle into bowls and garnish with fresh cilantro leaves. Enjoy!

fauzia 1/18/15 fauzia 1/18/15

The Easiest Pulled Pork Ever (paleo, slow cooker)

Happy New Year, friends! I hope you all had a fun and relaxing end to 2014. We enjoyed a fabulous staycation here with my sister who came to visit us from Seattle, and we've been slowly getting back into the swing of normal life. This last week I spent a good chunk of time making some changes to my website that I hope will make for easier navigation, and a more streamlined experience. It's still a work in progress, so if you have any requests or comments, I would love to hear from you. As always, I have been experimenting with creating recipes in the kitchen, and here is one of my new favorites: The Easiest Pulled Pork Ever.

This has got to be one of the easiest and most delicious meat dishes that I've ever made. It takes just 5 minutes of prep time, and then it cooks all night while you are sleeping. I started this slow cooker pulled pork for the first time one evening last week, and the house smelled amazing when I woke up the next morning. The meat was so tender and juicy that it completely fell apart when I barely nudged it with my fork. Yum! Felix and I were so into it that we shared a big bowl of pulled pork for breakfast alongside some steamed broccoli and roasted sweet potatoes. Unconventional, I know, but it was delicious! This succulent meat would also be the perfect filling for tacos or burritos, or served alongside some rice and sauteed greens. I bet it would also be great under some melted cheese on a yummy sandwich with pickled veggies, or for a lighter meal, on top of a mixed salad with chopped apples and a gingery apple cider vinaigrette. Whichever way you decide to enjoy your slow cooker pulled pork, I hope you make some soon, and please let me know how it turns out!

INGREDIENTS:

One 2 1/2 -3 pound boneless pork shoulder

1 cup sliced yellow or white onion

5 cloves fresh garlic, roughly chopped

2 inch chunk of fresh ginger, sliced

1 cinnamon stick

2 whole cloves

4 whole cardamom pods (omit for Autoimmune Protocol)

1/4 cup water

1-2 tsp red Hawaiian salt, pink Himalayan salt, or any sea salt. The amount will depend on the size of your pork shoulder as well as your preference. I used 2 tsp coarse red Hawaiian salt for a 3 pound piece of meat and it was perfect.

15 turns of the pepper mill (omit for AIP)

1 tbsp apple cider vinegar

Variation: If you are able to tolerate tomatoes, a tasty alternative to this simple recipe is to add a tablespoon of tomato paste and 2 teaspoons of ground cumin. Mix well, and turn the pork shoulder a few times to coat before cooking.

DIRECTIONS:

Place the onions, garlic, ginger, cinnamon, cloves, cardamom, apple cider vinegar, and water in the bottom of your slow cooker pot and give it all a stir. Lay the pork shoulder on top of the onion and spices, then sprinkle with the sea salt and freshly ground pepper and turn the pork shoulder a few times to coat. Cover, and let it cook on low for 8-10 hours. Use a fork to gently pull the meat apart, and remove the whole spices before serving.

fauzia 11/25/14 fauzia 11/25/14

Slow Cooker Chicken Curry (paleo)

It's almost Thanksgiving!

I love this time of year. The weather in my neighborhood cools down to a perfect 78 degrees, and everyone starts to get super festive with get togethers, holiday activities, and lots of yummy food. I had my girlfriends over on Saturday evening for a potluck and jewelry party (you can check out my friend Chun's dainty pieces here), and my contribution to the dinner table was this Slow Cooker Chicken Curry that turned out to be a hit. I make this dish probably 2-3 times a month, and I almost always put it on the menu if we are entertaining guests. Aside from being a crowd pleaser (it's even kid-approved), it's an easy, fool-proof recipe that requires little prep time, and then the slow cooker does the majority of the work for you.

I used to make my curry with a can of organic diced tomatoes and a couple of tablespoons of tomato paste, but last week I started on a modified version of the Autoimmune Protocol Diet, which sadly does not include tomatoes or any of the nightshade vegetables. It may sound like an extreme way of eating, especially since I don't actually have autoimmune disease, but this anti-inflammatory diet has already improved my digestion and lessened my fatigue symptoms in just 6 days, so it's 100% worth it to me to stick with this eating plan for now.

To make my Slow Cooker Chicken Curry nightshade free, I used puréed pumpkin in place of the tomato, and it turned out wonderfully! I thought that the pumpkin would be a perfect substitute for the tomato because of it's slightly tart flavor, and because it goes so well with spices such as cinnamon, clove, and cardamom. You can't taste the pumpkin in the curry, but it gives the dish a beautiful color, a boost of fiber and nutrients such as beta carotene, and it blends with the coconut milk and spices to create a deeply flavorful sauce. If anyone in your family is finicky about eating their vegetables, this is a fantastic way to sneak some veggies into their diets. I'm sharing a batch of this at Nikhil's Thanksgiving celebration tomorrow at school, and I am curious to see how the parents and kids like it!

Whether you are looking for a seasonal alternative to the traditional Thanksgiving dinner, or wanting to add a hearty slow cooker meal into your weekly rotation, I hope you try this out and enjoy it as much as we do!

Prep time: about 25 minutes Cook time: 5-6 hours Servings: 10-12 (you'll have leftovers for sure)

INGREDIENTS:

4-5 pounds boneless skinless chicken thighs

1 cup pure pumpkin purée (canned or homemade)

1 14 oz can full fat coconut milk

1 medium yellow onion, peeled and cut into large chunks

5 cloves garlic, peeled

2 inch chunk of fresh ginger, peeled and cut into chunks

1 cinnamon stick

1 tbsp ground cumin

1 tbsp ground coriander

1.5 tsp ground turmeric

6 whole cardamom pods

6 whole cloves

1 bay leaf

1 1/2 tsp sea salt

15 turns of the pepper mill

1/4 cup fresh lemon juice (or more to taste)

1/4 cup chopped cilantro

Note: If you would like to try my original recipe that calls for tomato, simply replace the pumpkin purée with one 14 oz can of diced tomatoes, plus 2 tablespoons of tomato paste, and omit the cinnamon stick. Add the diced tomatoes to the blender with the coconut milk, ginger, garlic, and onion, and purée until smooth, then add this sauce to the chicken and dry spices. The rest of the recipe remains the same. If you'd like to make the pumpkin recipe, but can tolerate tomatoes, I highly recommend adding a tablespoon or two of tomato paste to your curry. It gives the dish a beautiful depth and really brings everything together. If you are sticking to the pumpkin recipe, be sure to add lots of lemon juice to taste, as it will brighten the curry and tie the flavors together.

DIRECTIONS:

Rinse your chicken under cold water, and shake off as much water as possible. Trim any excess fat from the chicken thighs, and cut the meat into large chunks. Place the chicken in the pot of your slow cooker, and get started on the sauce. Place the coconut milk, onion, garlic, and ginger into a high speed blender or food processor, and blend on high until smooth. Pour this mixture over the chicken, then add the pumpkin, and all of the spices- cinnamon, cumin, coriander, turmeric, cardamom, cloves, bay leaves, salt, and pepper- and give it a good stir. Cover the pot, and turn your slow cooker to the low setting. Let it do its job for 4 or 5 hours, then turn the setting to high, and crack the lid so that the steam can escape and the sauce can reduce, stirring occasionally. I usually do this in the last hour or 2. Alternatively, you can leave it on low for 8 hours overnight, or while you're gone during the day, and you most likely won't need to let the sauce reduce. When you are ready to serve, stir in the lemon and cilantro, and do a taste test. Add more salt and/or lemon if necessary, to taste. Serve with rice, quinoa, or chapati. I like to eat mine drizzled with virgin coconut oil and a squeeze of lemon, with a side of roasted sweet potatoes and a dollop of green chutney. For a little kick, I suggest adding some Sriracha or your favorite hot sauce.

I hope you all have a wonderful Thanksgiving holiday filled with love, gratitude, and good food. I am certainly grateful for all of you.

With Aloha,

Fauzia

fauzia 9/23/14 fauzia 9/23/14

Creamy Leek, Mushroom & Chicken Soup (paleo)

Yesterday afternoon I decided to make some homemade gluten free pizza crust so that the boys could have pizza night, which is Nikhil's favorite. While I was waiting for the dough to rise, I searched through the fridge to figure out what I was going to make for myself for dinner, because as much as I love pizza, the bread & cheese combo just doesn't agree with me. My internal clock must sense that it's officially fall now, as somehow I was craving soup again, even though it continues to be close to 90 degrees here! In the fridge I found a whole leek and a bunch of fresh dill leftover from the delicious Summertime Salmon Chowder that I made last week, as well as the remnants of a rotisserie chicken that I had picked up over the weekend. I also found a handful of crimini mushrooms in the fridge, which I thought would work well with the leeks and the dill. My findings were especially fortuitous because I love mushrooms and any type of onion, but Ben barely tolerates them (I think he's mildly allergic to onions), so I wouldn't normally make something like this for the family. I knew Ben would enjoy pizza night with the boys, so I got to work on my own dinner, and came up with this oh so yummy soup.

INGREDIENTS:

3 tbsp extra virgin olive oil

1 medium leek, halved lengthwise then thinly sliced (2 cups)*

2 stalks celery, halved lengthwise then sliced into 1/4 inch thick pieces

5 crimini mushrooms, thinly sliced

1 can full fat coconut milk

2 cups chicken stock**

1 1/2 tsp paprika

10 turns of the pepper mill

2 Tbsp chopped fresh dill

1 1/2 cups cooked chicken, roughly chopped (I used a rotisserie chicken)

1/2 tsp sea salt, or less to taste

*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!

**If you use reduced sodium stock, you may need to add more salt at the end to achieve the right flavor.

DIRECTIONS:

In a large soup pot with a tight fitting lid, heat the olive oil over medium heat. Add the leeks, celery, and mushrooms to the pot and saute your veggies until the leeks are tender, and have just started to brown a little bit, about 8 minutes. Stir in the coconut milk, chicken stock, paprika, black pepper, and dill, and bring to a low boil. Place the chicken in the pot, give everything a good stir, and then cover your pot. Reduce the heat to the lowest setting, and let it simmer for 10 minutes, until the celery is tender. Taste your soup, and if you require more seasoning you can add 1/4-1/2 teaspoon of sea salt. I added 1/2 teaspoon of salt to mine, and it tasted perfect. Ladle the soup into bowls and garnish with some dill fronds if you'd like. I devoured mine on it's own, but I think it would be delicious with some buttered gluten free toast, or a chunk of crusty sourdough bread. I recommend making a double batch of this soup so that you can freeze some to have on a chilly night when you just don't feel like cooking.

Enjoy, friends!

fauzia 9/17/14 fauzia 9/17/14

Summertime Salmon Chowder (paleo, aip-friendly)

Despite our humid, 88 degree weather here, I found myself craving salmon chowder of all things the other afternoon. I did an online search for a Paleo version, and thought that the ingredient list of Sarah Fragoso's Scrumptious Salmon Chowder looked appealing. I had most of what I needed at home except for carrots, bacon, and leeks, so the boys and I took a trip to our well air conditioned grocery to get some stuff. It was a great excuse to get out of the house and cool off. Although Sarah's recipe doesn't call for it, I picked up some crisp celery at the store to add to my soup because I wanted that extra savory flavor in there. I also opted to cook the bacon in whole strips, and then poured off the bacon fat and replaced it with virgin coconut oil before sauteing my veggies. I know it's common in Paleo cooking to use a fair amount of bacon fat, but I'm just not a fan. I made a few more changes to the recipe, but mostly stuck to Sarah's ingredient list and I have to say that the result truly was scrumptious! Both of my boys enjoyed the dish, and I ate two large bowls at dinner, plus a bowl for lunch the next day. I shared it with a friend of mine, and her response to her first bite was "yes!" So, even though this is not my original recipe, I wanted to share it with you because it's just that good. And if you feel like checking out the Everyday Paleo website, be sure to look for Sarah's Puerto Rican Beef and Chocolate Custard recipes. They are two of my faves.

Adapted from Everyday Paleo

INGREDIENTS:

12 oz nitrate and nitrite free bacon, cooked until crispy

1 Tbsp virgin coconut oil

1 ½ cups leeks, sliced into thin rounds- about one medium sized leek*

3 large carrots, peeled and cut into 1/4 inch thick half moons

2 stalks celery, chopped

3 cups chicken stock- not reduced sodium**

1 13.5 oz can full fat coconut milk

2 tablespoons fresh dill, chopped

1 lb of wild salmon fillets (skin and bones removed)

10 turns of the pepper mill (omit for AIP)

*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!

**If you use reduced sodium stock, you may need to add salt at the end to achieve the right flavor.

DIRECTIONS:

First, cook the bacon in a large skillet until it's crispy, then transfer it to a plate lined with paper towels (to absorb the excess oil), and pour the bacon fat from the skillet into a disposable receptacle. You may need to cook the bacon in two batches. Add the coconut oil to the skillet (or a soup pot if your skillet is too shallow), then add in your leeks, carrots, and celery. Saute the veggies until they are tender- I cooked mine for about 7 minutes over medium heat. While your veggies are cooking, chop the crisped bacon into small bite sized pieces. Now add your coconut milk, chicken stock, bacon, black pepper, and dill to the pot and bring to a low simmer. Add in the whole salmon fillets and gently simmer until the fish starts to flake apart, which should take 5 minutes or so. Once the salmon has cooked through (but not overcooked!), and the carrots are tender, your chowder is ready. Ladle into bowls and garnish with a few sprigs of fresh dill if you'd like.

Enjoy!

fauzia 3/13/14 fauzia 3/13/14

Chickpea & Carrot Curry (gluten free, vegan)

INGREDIENTS:

3 cups cooked chickpeas or 2 cans organic garbanzo beans

1 medium yellow onion, finely diced

1 1/2 cups diced carrots (about 3 medium)

4 Roma tomatoes, quartered

5 cloves garlic, peeled

2 inch chunk fresh ginger, peeled and roughly chopped

3 tbsp extra virgin olive oil

1 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric powder

1 1/2 tsp sea salt

scant 1/2 tsp freshly ground black pepper

1 cup filtered water

1 tbsp fresh lemon juice

1/4 cup chopped fresh cilantro

DIRECTIONS:

While your onions are browning, puree your tomatoes, garlic, and ginger in a blender or food processor. I used my blender, and got almost 2 1/2 cups of puree.

Once your carrots are properly fork tender, turn off the heat and stir in the lemon juice and chopped cilantro. Do a taste test, and add more salt if you wish.

Enjoy your chickpea curry with rice, steamed cauliflower, quinoa, or roasted sweet potatoes. It's delicious with just about anything!

This was a hearty and satisfying vegan meal for us tonight. What is your favorite vegetarian dinner?

fauzia 3/6/14 fauzia 3/6/14

Khima Matar aka Beef & Peas Curry

This is one of my all-time favorite dishes. We ate a lot of khima matar growing up, and I remember both my grandmother and my mom making it. It's nourishing, comforting, deeply satisfying, and I often crave it when I'm feeling rundown. The sweetness of the green peas pairs nicely with the rich, full bodied flavor of the spiced beef in such a perfect way that not only do Ben and I love it, but both of my little guys gobble this up (especially my 14 month old!). I usually serve this with my spiced jasmine rice for Ben and the boys, and then toss some steamed sweet potatoes in coconut oil for myself, to keep my meal paleo. I know that peas are controversial in the paleo world, but they seem to work well for me if eaten in moderation. Feel free to omit the peas if you don't care for them- this curry is still absolutely delicious without them.

INGREDIENTS:

2 tbsp unrefined virgin coconut oil 1 medium yellow onion finely diced (a little more than 1 cup, packed) 1 pound grass fed ground beef 1 tbsp ground cumin 1 1/2 tsp ground turmeric 4 Roma tomatoes 2 inch piece of fresh ginger, peeled and roughly chopped 3 large garlic cloves, or 4 smaller ones, peeled 1 1/2 tsp sea salt, more or less to taste 1 1/2 cups frozen peas 1 1/4 tsp garam masala 1-2 tbsp fresh lemon juice 1/4 cup fresh chopped cilantro

In a large saucepan or Dutch oven, melt the coconut oil over medium heat. Place the onions in the pot with a pinch of salt and saute them until they are golden brown, stirring frequently to prevent burning. This is the most time consuming step of this recipe (it takes me about 15-20 minutes), but it's well worth the effort. I think of browning the onions as creating the foundation for your curry. It lends a depth and sweetness to the dish that you will definitely miss if you skip this step.

While your onions are cooking, puree the tomatoes, ginger, and garlic in a food processor or blender, and set aside. I use a blender to do this, and my puree comes to almost exactly 2.5 cups.

Next, add the ground beef to your browned onions, crumble the beef with a wooden spoon, then stir in the cumin and turmeric. Reduce the heat to medium-low to ensure that the spices don’t burn, and cook the beef until it is no longer pink.

Add the pureed tomato mix to your beef mixture, along with the frozen peas, garam masala, and salt. Mix well, then cover your pot and allow everything to simmer for 30 minutes or more on the lowest setting. The longer it has to simmer, the better the flavors will meld.

Check for salt just before serving. If you don’t taste the spices, you probably need more salt. Stir in some fresh lemon juice and as much chopped cilantro as you'd like. Serve your peas and beef curry with spiced jasmine rice, or steamed sweet potatoes. A side of ripe avocado pairs nicely with this dish as well. We rarely have leftovers after eating this for dinner, but when we do, it's even tastier the next day.

On a side note...

These are some Molokai sweet potatoes that I picked up at my neighborhood farmers market. I had never tried this variety before, but I steamed them and loved their vibrant color after cooking. Molokai sweet potatoes are indeed sweet, and have a subtle, almost floral flavor along with a dense texture that makes them super satisfying to eat.

I want to know about the special finds at YOUR local farmers markets. What's currently in season in your part of the world that you're enjoying right now?

fauzia 2/17/14 fauzia 2/17/14

Chai Masala & Masala Chai

I love chai masala. Translated as "a mix of spices for tea," chai masala is spicy, sweet, pungent, comforting, immune boosting, and its culinary uses are endless. Traditionally, this spicy mix is simmered with black tea, milk, and sugar to make masala chai (spiced tea), a staple in most East Indian households, and a favorite on pretty much every Indian restaurant menu out there. It's definitely a staple in my kitchen pantry, and I use it often. Until last week I had been not-so-slowly chipping away at a small jar of chai masala that my sister brought for us from Tanzania a couple of summers ago (a little bit goes a long way). My stash has rapidly started to dwindle lately, though, because it's a key ingredient in my Chai Spiced Chocolate Shake, which I happily consume several times per week (it's my absolute favorite snack). I was super excited to share this delicious recipe with you all, but I realized that it would be cruel to tease you with the recipe, and then leave you hanging without the chai masala, which is not always easy to find unless you have an Indian grocery in your town. So, I thought this would be the perfect time to try my hand at making my very own chai masala, and I have to say that I am quite pleased with the result. It was both fun and easy to make, and I now have a fresh supply that'll last me a while. I even gave some to my friend for her birthday, and she loved it. The great thing about making any kind of masala (a mix of spices), is that you can tailor it to your own personal taste. I formulated mine to have the right balance of spice, depth, sweetness, and bite. Most chai masalas contain a base of cinnamon, clove, black pepper, green cardamom, and nutmeg. Some people will add saffron, mace, black cardamom, or tulsi (holy basil). I stuck with the base and added saffron to my masala, but next time I think it would be interesting to experiment with black cardamom and tulsi. Make a batch of this as soon as you can, treat yourself to a mug of masala chai (recipe below), and then stay tuned for my Chai Spiced Chocolate Shake recipe!

Here's what you'll need to make your own chai masala:

Spice grinder or coffee grinder
Glass baking dish
Clean glass jar with a tight fitting lid
Microplane or fine grater (If you are using whole nutmeg)
Spices

3/8/14 Update: Last week I made a large spicier batch of chai masala that both Ben and I prefer to my original, mellower recipe. Both are tasty in their own right, so feel free to try either one, and please let me know which you prefer!

Mellower recipe, smaller quantity:

1/4 cup cinnamon sticks, broken into small pieces

25 green cardamom pods, peeled and skins discarded

1 1/2 tsp black peppercorns

1 1/2 tsp whole cloves

2 tbsp + 1 tsp ground ginger

Whole nutmeg to make 1/2 tsp freshly grated nutmeg (you won't need the whole nut) or 1/2 tsp ground nutmeg

1/4 tsp saffron (optional)

Spicy, more pungent recipe and larger quantity (great for sharing with friends):

1/2 cup cinnamon sticks

1/4 cup green cardamom pods, peeled and skins discarded (use 2 tbsp of the cardamom seeds after peeling)

3 tsp black peppercorns

4 tsp whole cloves

1/4 cup plus 2 tbsp ground ginger

1 tsp nutmeg powder (from freshly grated nutmeg, or you can use ground nutmeg)

1/2 tsp saffron

The directions are the same for both recipes, but you will probably need to grind the whole spices of the larger recipe in two batches to accommodate the increase in quantity.

Clockwise from top: Cinnamon, ground ginger, peppercorns, saffron, cardamom pods, whole nutmeg, and cloves in the middle.

Clockwise from top: Cinnamon, ginger, peppercorns, saffron, cardamom, nutmeg, and cloves in the middle.

DIRECTIONS:

Preheat your oven to 200 degrees. Peel your cardamom pods to reveal the whole spices inside, and discard the skins. Break the cinnamon sticks into small pieces, then place the peeled cardamom, cinnamon, peppercorns, and cloves in a glass baking dish.

This is what cardamom looks like once you've peeled it.

This is what cardamom looks like once it's been peeled.

Whole spices in a glass baking dish.

Place the baking dish in your preheated oven and roast the whole spices, uncovered, for 12-15 minutes. You want to roast the spices long enough to bring out their aromas, but not so long that they burn. Remove from the oven and allow the spices to cool. While the spices are roasting, grate your nutmeg if you are using whole nutmeg.

I like to use a Microplane to grate fresh nutmeg.

I like to grate whole nutmeg with a Microplane.

Before grinding your spices, be certain that your coffee or spice grinder cup and lid is clean and completely dry (any moisture will cause your masala to stick and clump), and set it to the finest grind (mine is espresso).

An inexpensive coffee grinder doubles as a spice grinder.

Once your roasted spices have cooled, place the cinnamon pieces, peppercorns, cardamom, and cloves in your grinder, and blend until you have a fine powder.

Whole spices before grinding.

Finely powdered spices after grinding.

Turn this mixture out into a clean bowl, then add your saffron, ground ginger, and nutmeg powder. Stir until it's well combined, then carefully spoon or funnel your masala into a clean, dry jar.

Your finished product after adding in the grated or ground nutmeg, ground ginger, and saffron.

A closer look at your finished product after mixing in the nutmeg, ginger, and saffron.

I always store my spices in glass jars, away from direct sunlight. This keeps them fresh longer.

This might seem like a lot of work for such a small jar of finished product, but I guarantee it's worth the effort. A little bit really does go a long way, you'll have the satisfaction of knowing that you made it yourself, and nothing compares flavor-wise to freshly roasted and ground spices. Feel free to experiment with the quantities of each spice to achieve a flavor that you love, and enjoy your chai masala in any dish that traditionally calls for cinnamon. Add it to hot milk, oatmeal, cookies, fruit cobbler, ice cream, or make yourself a hot mug of proper Masala Chai:

INGREDIENTS:

1 1/4 cups milk (I prefer unsweetened coconut milk or almond milk, but any type of milk will do)

1/4 tsp chai masala

1 black tea bag (Rooibos tea is great non-caffeinated option)

2 tsp honey, more or less to taste

DIRECTIONS:

Bring the milk, chai masala, and tea bag to a slow boil in a small saucepan. Simmer on low for 3-4 minutes, stirring frequently, then pour through a fine mesh strainer into a mug. Add honey to taste, and enjoy!

I would love your feedback! What is your favorite cold weather drink?

fauzia 2/9/14 fauzia 2/9/14

Bacon, Squash & Sweet Potato Hash (paleo)

I usually wake up ravenous, and this past Saturday morning was no exception. I could have reached for gluten free toast slathered in almond butter, but I decided to scrounge through the fridge to see what kind of hearty paleo breakfast I could come up with. I had a container of leftover oven roasted butternut squash and sweet potatoes that I had used the day before to make a delicious soup, so I grabbed that plus some bacon, red onion, celery, and fresh thyme I had purchased from my local farmers market. When I start my day off with protein and vegetables, I find that it's much easier to stay on track for the rest of the day. Right now staying on track for me means eating mostly paleo. No grains, legumes, dairy, or refined sugar. This savory hash is what I came up with. Feel free to substitute whatever roasted veggies and fresh herbs you have on hand. If you want to make this dish, but don't have any roasted vegetables in your fridge and don't want to hassle with roasting them, an easy shortcut is to simply steam the squash and sweet potatoes until fork tender, then toss them in a bit of extra virgin olive oil, salt, and pepper before adding them to the skillet. And if you don't have any bacon at home, your favorite sausage either crumbled or roughly chopped will do the trick. Omit the meat if you are vegetarian, or try this with veggie sausage. You can't really mess up a hash, so enjoy getting creative with your ingredients.

PREP TIME: 15 minutes COOK TIME: 15 minutes SERVES: 1

INGREDIENTS:

1 tablespoon extra virgin olive oil

1/4 cup red onion, sliced

2 stalks celery, roughly chopped

3 strips nitrate free bacon, cooked and roughly chopped

1 1/2 cups roasted sweet potatoes and butternut squash

1 1/2 teaspoon fresh thyme leaves

Salt and fresh ground black pepper to taste

1/2 tablespoon chopped fresh Italian parsley

1 pastured egg, cooked to your preference (I like over medium)

DIRECTIONS:

Heat olive oil in a medium skillet over medium heat. Place red onion, celery, thyme, and a sprinkle of salt in the skillet and saute until the vegetables are tender. Add bacon and roasted squash and sweet potatoes and gently saute until the roasted vegetables are heated through. Stir in the parsley, season with salt and pepper to taste, then top with a fried egg and dig in. I enjoyed my hash with a mug of hot chai.

I'd love to hear from you! What is YOUR favorite weekend breakfast?

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