CREAM CHEESE CUCUMBER TEA SANDWICHES □ 12 oz. cream cheese Mix all together. Let sit overnight. Spread on whole wheat bread, cut forming triangles or squares.
□ 1 med. cucumber, grated and well drained
□ 1 grated onion, small
□ 1/8 tsp. salt
□ Mayonnaise to spread
□ Dash of Tabasco or Cayenne ground pepper
□ 2 drops of green coloring
(the following recipe is from Vegetarian Times, March 2009)
Ingredients needed:
1 cup medium-grind Bulgar
1/4 cup plus 1 tsp. olive oil, to be divided
3 cloves garlic, minced, to be divided
1 lb. asparagus, cut into 1/2" pieces
1 10oz. bag of baby spinach, roughly chopped
2 tbsp. lemon juice
1 tbsp. grated lemon zest
1/3 cup chopped walnuts
8 fresh basil leaves, thinly sliced
8 fresh mint leaves, thinly sliced
Place bulgar in large bowl and pour 3 cups of boiling water over it; cover and let stand 20 to 30 minutes, or until bulgur is tender. Drain and set aside.
Heat 1 tsp oil in skillet over medium heat. Add 2 tsp. garlic and cook 1 minute. Add asparagus and 1/2 cup water, cover and cook 5 to 6 minutes. Add spinach and cook 3 to 4 minutes, or until just wilted, tossing occasionally with tongs. Season with salt, if desired.
Whisk together remaining 1/4 cup oil with lemon juice, lemon zest and remaining garlic. Season with salt and pepper, if desired.
Fluff bulgar with fork. Fold in spinach mixture. Stir in walnuts, basil, mint and olive oil mixture and serve.
*Bulgar and spinach contain complex carbs that prevent spikes and dips in blood sugar levels.
From Yoga Journal - November 2009
Jeera Water
May aid in digestion and flushes toxins from the body
Dry roast 1/2 tsp cumin seed in a heated pot until the color darkens - about 10 seconds
Add 1 quart of water and bring to a boil; boil 3 minutes
Strain and serve warm or at room temperature
Cinnamon Water
May help reduce cholesterol and stabilize blood-sugar levels
Crunch a whole cinnamon stick with a rolling pin
Add the broken chips to 1 quart of water and simmer for 10 minutes
Strain and serve warm or at room temperature
From Yoga + Journal; Winter 2009-10
An Ayurvedic Tea
Bring 8 cups of water to a boil; poor into a thermos
Add 3 thin slices of fresh ginger
1/4 tsp cumin seeds
1/4 tsp fennel seeds
2 black peppercorns
A few mint leaves
Steep for 1 hour and enjoy throughout the day!
From Yoga + Journal; Winter 2009-10
Tumeric Milk
Ayurvedic healers love turmeric for its anti-inflammatory, antibiotic and anti-oxidant properties.
Try this milk at night:
Heat 2 cups of milk (should be organic) with
1/2 tsp turmeric powder
Pinch of freshly grated ginger
Pinch of cracked black pepper
1 cinnamon stick
Cook until the milk comes to a full boil
Enjoy warm.
From Eating Well, December 2009
Preparation:
Acorn squash - The recipe calls for 2 medium size acorn squash. To make it easier to cut in half, pierce the squash several times; microwave on high for 60 seconds.
Whole wheat breadcrumbs - cut the crust off whole wheat bread; place on a baking sheet and bake at 250-degrees until dry, about 15 minutes; crush when cooled.
The recipe:
2 medium acorn squash
1 tsp plus 2 tlbsp olive oil, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 cup onion
2 cloves garlic, minced
2 tlbsp water
1 tlbsp tomato paste
8 cup swiss chard leaves (I used spinach - either would work)
1 15-ounce can white beans (I used Great Northern), rinsed
1/4 cup chopped kalamata olives
1/3 cup course whole wheat bread crumbs
1/3 cup grated Parmesan cheese
1. Cut a small slice off the bottom of each squash half so it rests flat; brush the insides with 1 tsp oil; sprinkle with 1/4 tsp each salt and pepper. Place in a 9x13-inch (or similar) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat; add onion, cook until starting to brown. Add garlic, stirring 1 minute. Stir in water, tomato paste and remaining 1/4 teaspoon salt and pepper. Stir in chard (or spinach, cover, cook until tender. Stir in white beans and olives, cook until heated through. Remove from heat.
3. Position oven rack in center of oven; preheat broiler
4. Combine breadcrumbs, Parmesan cheese and remaining 1 tablespoon oil in a bowl. Fill each squash half with 1 cup of the chard mixture. Place in a baking pan or baking sheet. Sprinkle with the breadcrumb mixture. Broil until breadcrumbs are browned.