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  • Home
    • About Suchinta >
      • Education & Experience
    • About CHI
    • Individual Sessions
    • Group Classes
    • Testimonials
    • CHI Self-care Practice Survey
  • Mandala
    • Mandala Workshops >
      • Workshop Evaluation
    • Gallery
    • Mandala Videos
    • Facilitators >
      • United States
      • International
  • Family Constellations
    • CHI FC Circles & GAP Sessions
    • Experiences of Constellations
    • FC Articles
  • Schedules
  • BLOGS
    • Care For, Heal and Transform Yourself
    • Being Energy Being Whole
    • Recipes
    • Pix, Pomes & Prose
  • ARTICLES & RESOURCES
  • CHI Survey
  • CHI Workshop Evaluation
  • BOOK: Holistic Self-Care Tools for Caregivers
  • SHOP
  • STORIES

Chickpea "Tuna" Salad

11/15/2020

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Quick, easy and delicious, and seriously nutritious. I made this using the food processor - except for cooking the chickpeas in the instant pot.  Ate it in a grain free wrap.
www.medicalmedium.com/blog/chickpea-tuna-salad



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Sri Lankan Roasted Curry Powder

8/26/2020

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I believe that the difference between Sri Lankan and Indian Curry powders is that the Sri Lankan Curry powder is roasted.   Traditionally, each family uses their own combination of spices, creating their own special curry flavor. Now, we buy  our curry powders from a company with its own flavor.  For years I got my curry powders from my nephew Mario De Alwis, founder and CEO of MA's Spices whenever I visited Sri Lanka. I would stock up on my spices until the next time I visited.   Well, it's been a while since I was there, and my stash has run out.  So these days, I make my own from this recipe in The Complete Asian Cookbook by Charmaine Solomon.   (This is my go-to for Sri Lankan recipes.)
Some families use the raw (unroasted) curry powder for vegie dishes. 

INGREDIENTS
1 c coriander seeds
1/2 c cumin seeds
1 T fennel seeds
1t fenugreek
1 cinnamon stick
1t whole cloves
1t cardamom seeds
2T dried curry leaves
2t cayenne powder (optional or to taste)

DIRECTIONS 
In a dry pan, individually roast the coriander, cumin, fennel and fenugreek until dark brown but not burned. Place roasted spices in blender and process with cinnamon, cardamom, cloves and curry leaves until powdered. Store the curry powder in an airtight jar, and use for any curry you wish to make with meats, poultry, fish or vegies. 

You can also choose to use a pretty good ready-made product: Mike's Organic Curry Love - Sri Lankan Curry Sauce.



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Instant Pot Sri Lankan Fish Curry

8/26/2020

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Serves 4 - 6 served with Brown Rice, Dal, Coconut Sambal or Lime Pickle.

​INGREDIENTS
1.5 lbs fish steaks cut into 2" chunks
2 medium onions
4 garlic cloves finely chopped  
2T grated ginger root
6 curry leaves
​3T Sri Lankan Curry Powder
1.5 - 2 c Coconut Milk (unsweetened)
2t salt or to taste
Lime Juice to taste

DIRECTIONS
Divide curry powder in half.  Rub fish with salt and half of the curry powder.  Let marinate for about 30 minutes.
Saute onions, chopped garlic cloves, ginger, curry leaves, curry powder, 
Deglaze pot with coconut milk.
Switch to Manual (Pressure cook) setting for 3 minutes. 
Release pressure (Instant release).
Add lime juice.
Stir gently to incorporate spices and gravy. 
ENJOY!!!

​
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Pol (Coconut) Sambal

8/26/2020

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INGREDIENTS
1T Crushed Red Pepper flakes
1T Maldive Fish
​
Water to cover & let sit for at least 60 minutes .
1 large or 2 small Shallots
1c unsweetened dried Coconut flakes
1 Jalapeno with seeds (remove seeds for milder sambol)
1t Paprika 
2T Lime juice (or to taste)
Salt to taste

DIRECTIONS
Place all ingredients in blender, and pulse a few times to incorporate. If needed, add a little water to blend.
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Instant Pot Vegan Indian Food

8/9/2020

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Thanks to Manali Singh's blog - Cook With Manali - I am inspired to cook wonderful Indian food. Her recipes are quick, easy, delicious and nutritious.  Because of her Instant Pot recipes, I now use my Instant Pot almost daily to make many amazing vegan meals. Only one pot to clean.
HAD to share.  

www.cookwithmanali.com/category/instant-pot-recipes/

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Cashew, Kale & Basil Pesto

7/31/2020

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      Left: Frozen Basil Cubes                           Right: Kale and Basil Pesto
INGREDIENTS
1c cashews
1/4 c Basil leaves or 1 frozen basil cube (see recipe below)
2c Kale, Arugala or Spinach
2 cloves garlic
2T lemon juice
1T Olive oil

DIRECTIONS
​Place all ingredients in blender and pulse until smooth.  That's it.  It's that easy.
FROZEN BASIL CUBES 

INGREDIENTS 
Several sprigs basil (I use Trader Joe's boxed organic basil)

DIRECTIONS
Wash well and separate leaves from stem.  Place leaves in a blender (I use the Blendtec Twister Jar) and pulse until smooth.  Put teaspoons of blended basil in an ice cube tray and freeze. Pop out and use in sauces, soups or any recipes calling for basil.
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Grain and Gluten Free Baked Falafel Wraps

7/27/2020

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Prep: 45 minutes   Cook: 10 mins  
Servings: 15 - 18  falafels

​INGREDIENTS
1c dry raw chickpeas soaked overnight (NOT cooked or canned) 
1/2c onion rough chopped
1 cup parsley roughly chopped
1 cup cilantro roughly chopped
1 small jalapeño / serrano pepper
3 garlic cloves
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cardamom
1/4 teaspoon black pepper
2 tablespoons chickpea flour
1/2 teaspoon baking soda

DIRECTIONS
  • Soak chickpeas overnight covering 2 -3 inches in water.  They'll double or triple in size.
  • Drain and rinse chickpeas and add them to your food processor.
  • Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, and black pepper to the food processor and pulse several times until it resembles the texture of course sand.
  • Transfer Falafel mixture to a bowl.
  • Add chickpea flour and baking soda, stir and cover. 
  • Using your hands, an ice cream scoop, or a falafel scoop, form the falafels into balls or patties. If the mixture is too wet add another tablespoon of chickpea flour. If the mixture is too dry add a teaspoon or two of water or lemon juice.
  • Preheat oven to 350°F.
  • When falafel's are formed, bake on a parchment covered cookie sheet for about 30 minutes or until falafels are brown and crunchy on the outside and soft on the inside.
Enjoy wrapped in a grain-free tortilla (I used Siete Grain Free Cassava Tortillas) or stuffed into a grain /gluten free pita.  Layer Middle Eastern Salad Falafels and Tahini Sauce in that order and wrap in tortilla or stuff into a pita.  

MIDDLE EASTERN SALAD
INGREDIENTS
1/2 c finely chopped onions
3/4 c chopped tomatoes (I used grape tomatoes)
1c finely chopped parsley or cilantro
1/2 c chopped mint
1/2c lemon juice
salt and pepper to taste

DIRECTIONS
​Place onions, tomatoes, parsley, mint, salt, pepper and lemon juice in bowl, and toss gently.  


TAHINI SAUCE
​
INGREDIENTS

1/2 c Tahini
Juice of 1 lemon
2 cloves garlic
1/4 c water or more per desired consistency
Salt to taste

DIRECTIONS
Blend all ingredients


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Eat Planty Recipe Book Sale

7/22/2020

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 I have made several recipes from this book. They are plant-based, quick, and easy to make and seriously delicious and nutritious. Thanks, Brianna Joy!!!
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​ Buy It Here 
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Aloo Mattar (Curried Potato and Peas)

7/19/2020

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​INGREDIENTS
4 medium potatoes
8 oz frozen peas
1 cup cherry / grape tomatoes halved
1 onion diced
2 - 3 cloves garlic minced
2t ginger grated
1 lime juiced
1t curry powder
1t garam masala
1/2t sea salt
1/2 c cilantro
1t coconut oil

DIRECTIONS 
Cook / Steam potatoes until tender.  Dice potatoes.  In the pan, heat coconut oil. Add onions and garlic and cook on medium heat until translucent. Add ginger, curry powder, garam masala and sir until well mixed. Add tomatoes and a splash of water or vegetable broth until tomatoes are soft.  Add sea salt.  Add potatoes and pease and stir until combined. Top with cilantro and lime juice.  Enjoy as a filling for grain-free wraps, or with brown rice, quinoa  or Upma.

Recipe inspired by Dr. Sherri Greene.
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Instant Pot Jackfruit Curry

6/23/2020

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INGREDIENTS
1lb Jackfruit 
2 green chilies seeded and chopped
2 medium or 1 large red onion
1c cherry / grape tomatoes
2 garlic cloves chopped fine
1T ginger root grated or 1t ground ginger powder
6 curry leaves chopped
1T ground coriander powder
1T ground cumin
1/2 t ground turmeric
1/2 t ground fenugreek
1t  cayenne powder (optional)
Chopped cilantro to garnish
OR
2-3T  curry powder mix (instead of the 5 spices above)
1 - 2c unsweetened regular coconut milk
1 T coconut oil
Salt to taste
Garnish with finely chopped cilantro

DIRECTIONS
In Instant Pot, select Saute function. When "Hot" add oil and saute curry leaves for about 1 minute.
Add onions, garlic, ginger and  saute until soft. Add spices and saute for about 1 minute.
Deglaze the pot with coconut milk, and incorporate well. Add the jackfruit, green chilies, tomato and  stir to coat. 
Close and lock lid. Set to  Manual, and cook for 5 - 7 minutes to pressure cook.  When done, use Quick Release.  Add salt and lemon to taste.  Enjoy with rice, millet Up Ma, or in a wrap or chapati. 

If you don't use an instant pot, cook on the range, for longer until curry is cooked, but not mushy.   




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    About This Page 

    Healthy eating is an important part of holistic self-care.  This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. 
    I am a recovering diabetic. I currently don't take medication to manage diabetes. Instead, I follow the food regime recommended by Anthony William, a.k.a. Medical Medium. Among other things, I am also a foodie. So all these recipes are incredibly yummy.  Although I have been offline for a few years, I hope to add more recipes again as often as I can.  I hope you will share your healthy, low fat, wheat & gluten free, soy free, dairy free,  egg free recipes on this blog, I recommend eating organic as much as possible. 
    CLICK HERE to share your recipes.   Bon Appetit! 

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