Although the eggplant is associated with Mediterranean cooking, its original home is tropical Asia. Primitive forms in this part of the world were very small and were invariably eaten pickled. The Europeans name for eggplant - aubergine - is derived rather circuitously from the Sanskrit vantin-ganah which means "antiwind vegetable".
Until the potato reached Europe from the New World, the eggplant was the principle starchy vegetable prepared in numerous ways, including fried like potatoes.
Eggplant contain carotenoids, B complex, particularly folic acid, vitamin C, potassium, phosphorus and calcium. It contains some protein and is a good source of fiber. Eggplant contains compounds called scopoletin and scoparone that block convulsions. African folk medicine values the eggplant to relieve nervous excitement and to counteract epilepsy. It is also taken as a natural contraceptive. In Korea, dried eggplant is used to treat a variety of illnesses, including measles, alcoholism and stomach cancer. SWF
Artichoke Hearts & Eggplant Galettes w/ Rosemary, Garlic, Chili & Goat Cheese
- 1 medium/large eggplant
- 1 Tbsp sea salt
- 3 eggs
- 10 Tbsp brown rice flour (or regular)
- 1 can plain artichoke hearts, chopped
- 2 garlic cloves, minced
- 1 tsp chili flakes
- 3 tsp fresh rosemary, finely chopped
- 1/4 cup fresh goat cheese (or cheese of your choice)
- sea salt & pepper
Peel and thinly slice the eggplant. Place in a drainer or bowl and toss with sea salt. Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water. Place in a mixing bowl.
In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour. Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.
Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) . Add goat cheese and mix carefully so not to cream it... you want them to be chunky.
Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galletes or "cakes". Cook until both sides are golden brown.Serve as a side with anything italian or with a salad for lunch.
Vanilla Mesquite Macaroons
- 4 egg whites
- generous pinch of sea salt
- 2 Tbsp mesquite powder
- 1/2 cup coconut sugar
- 1/4 tsp stevia powder
- 1 Tbsp vanilla
- 2 cups fine coconut flakes (unsweetened)
Separate eggs and let the egg whites come to room temperature.
In a very clean glass bowl beat the egg whites with a hand beater until frothy. Add the sea salt and beat till egg whites are stiff and keep their shape.
Fold in mesquite powder, coconut sugar, stevia & vanilla. Then fold in the coconut flakes. If it looks too thin, add more coconut flakes… about a Tbsp at a time. Just keep in mind that the batter will be much thinner than the standard cookie dough.
Preheat oven to 350 F and cover cookies sheets with parchment paper. Drop small spoonfuls, one inch apart, onto the sheets. Bake for about 20-25 minutes or until the cookies are lightly brown and set.
Remove them from the pan and cool on cooling racks. Enjoy right away or store in fridge for up to several weeks.
Tangy & Savory Mexican Soup
- 2 quarts chicken or beef stock or combination of water and stock
- 1 cup tomato paste or 3 cups tomato sauce
- 6 garlic cloves, mashed
- 1/2 – 3/4 tsp red chili flakes
- 1 zucchini, chopped
- 3 large carrots, chopped
- 1 large red onion, chopped
- 1 large yellow onion, chopped
- 2 red or green sweet bell peppers
- 1 - 2 lbs ground beef or chicken
- 1/2 - 1 cup lime juice (depends on how much tang you want)
- Fresh or dried oregano, rosemary & thyme
- Sea salt & pepper
Garnishes
- Sliced avocado
- Chopped cilantro
- Cortido
- Sour cream
- Tortilla chips
Lightly brown beef or chicken, make sure there is still some pink. If you brown it too much it will taste "dry" in the soup.
Bring stock to a boil with tomato paste/sauce. Stir in meat, garlic, chili flakes, zucchini, carrots, onions & bell peppers. Simmer for about 15-30 minutes or till veggies are tender, but still slightly crunchy.
Add in lime juice and season to taste with oregano, rosemary, thyme, sea salt & pepper. Serve with garnishes.
Double Chocolate Velvet PancakesPour the ingredients in your blender and blend for a few mintues. Leave at room temperature overnight or up to 24 hours for improved nutrition.
- 1 cup rolled oats
- 1 cups soft wheat berries
- 2 cups kefir, buttermilk or water with 2 Tbsp whey, lemon juice or vinegar
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 2 Tbsp coconut oil
- 1/2 cup cocoa/cacao powder
- 1/3-1/2 cup coconut sugar (or other sweetener)
- 1 Tbsp flax seed (optional)
- 1/2 tsp baking soda
- 2 tsp baking powder
- dark chocolate chips
Oil & preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).
Add and blend eggs, vanilla, sea salt & coconut oil. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda & baking powder and blend in thoroughly but briefly.
Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up... flip it over and cook it for a couple minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).Serve it on a fun plate and drizzle heavily with Banana Love Sauce.Banana Love Sauce
- 4 frozen bananas, slightly thawed
- 1/4-1/2 cup cream
- 3-4 Tbsp peanut butter
Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before… before you prepare your pancake batter and store in a sealed container in the fridge. Or if you have a food processor, make the sauce while making the pancakes. Drizzle in between pancakes for the best results.
Oeufs à la neigeIngredients for 6
- 2 cups (or 500 ml) regular milk or light almond milk
- 1 vanilla bean, cut lengthwise
- 5 eggs, yolks and whites separated
- 1 cup (or 250 g) organic granulated sugar
- 1 pinch of salt
For the caramel
- 3.52 oz (or 100 g) organic sugar
- 1 tbs water
Preparation
In two containers, separate whites from yolks. Beat whites to a stiff consistency with 6.34 oz (or 180 g) sugar (add sugar gradually at the end when the whites are half stiff). Add salt and keep beating.
Bring milk to a light boil in a pot with a vanilla bean split in two and remaining sugar. Add a large spoonful of egg white mixture. Cook for about 7-10 seconds on one side, then flip with a fork and cook on the other side. The meringues will expand so you want them fluffy and not overcooked. Remove with a spatula and drain excess liquid on a paper towel.
For the crème anglaise use the milk you just used to cook the egg whites. Beat yolk, then add hot milk on top, mix well and pour back on the pot. Cook at very low temperature always stirring. Do not let the milk boil or the cream will curdle. When the cream coats the spoon, it's cooked. Let it cool down and refrigerate.
For the caramel, melt sugar with water until the sugar liquefies and turns golden brown.
Place custard in deep bowls or soup plates, add one or two meringues on top. Sprinkle with toasted almonds or walnuts, vanilla powder and sprinkle some caramel sauce on top. Serve immediately.
Classic Beet Soup
- 6 medium beets or 3 huge beets
- 4 Tbsp butter
- 1 quart filtered water
- Sea salt & pepper
- Cultured cream (piima or crème fraiche)
Peel and chop beets. Sauté gently in butter for 30 minutes or until tender. Add water, bring to a boil and skim off foam. Simmer for about 15 minutes. Puree soup with a handheld blender or standing blender (be very careful as it is hot!).
Season to taste with sea salt and pepper. Ladle into bowls and serve with cultured cream.
Let your roots grow down into Him, and let your lives be built on Him. Then your faith will grow strong in the truth you were taught, and you will overflow with thankfulness.Colossians 2:7
