Walnut Fig Bars

     I adore figs for their syrupy sweetness, their sensuous jam like texture, and the unexpected beauty of their hidden interior. Figs are one of my favorite indulgences. And although they lose some of their more sensual qualities when dried, they do not lose any of their sweet flavor or their nutrition.  

     Figs contain many essential minerals, such as magnesium, manganese, calcium, copper, potassium, and zinc. They are also a good source of  B vitamins, as well as vitamins C, K, and E. Plus their high fiber content puts them right up there with prunes in the laxative department.

    I also love figs because they remind me of India, and I love India. When I lived there (many years ago), I had this ritual that I would perform every time I went to Mumbai during fig season. I would walk down Causeway St., in Colaba, in search of a fruit vendor. There were usually a couple within walking distance of my (cheap, decrepit) budget hotel. I would buy three perfectly ripe fresh figs. Then I would cross the street and make my way to Theobroma, a chocolate pastry shop, where I would buy myself a piece of chocolate decadence. Filled with desire, I would rush back to my hotel room with these culinary treasures, and lay them out picnic style on the bed, and forget all else while I savored the moment. Oh yah- heaven-chocolate and figs.  

   These days I would have to forgo the sugary baked good, but figs are still one of my favorite indulgences. That is why I am thankful for recipes like this. These bars are full of fig flavor and nutrition. But instead of being degraded in the usual way of baking-by adding lots of sugar and dairy fats- instead these have the addition of healthy ingredients, such as nuts, oats, and chia seeds.
    
   The recipe came from one of my favorite cookbooks, My New Roots, by Sarah Britton. Her book is full of inspiring healthy recipes. And although I tweaked her recipe a bit, she gave me the inspiration to make these.

Walnut Fig Bars
adapted from  My New Roots
yields 12-16

Crust
1 1/2 T. chia seeds soaked in1/4 c.of water until gelled
1 c. raw walnuts (you will toast them in the oven)
2 cups of oats
1/4 c. applesauce (unsweetened)
1 T. coconut oil melted
1 tsp. vanilla extract
3/4 tsp. sea salt
1 tsp. baking powder

Start by preheating your oven to just under 350 degrees.

Spread the raw walnuts on a baking sheet and place in the preheating oven until toasted. Remove and set aside to cool.

In a food processor, process 1c. of the oats until a rough flour like texture. The remaining 1c. will be left whole.

Add the walnuts and process again until coarse to medium in texture. 

Add the salt and baking powder and pulse for a couple of seconds to combine.

Next mix all of your wet ingredients. And then add these to the nut oat mix, and pulse until combined.

Put this mixture into a bowl and add the remaining 1c. of whole oats. MIx well with a spoon or your hands.

In a greased (with coconut oil) 8x8 baking pan, press a bit more than half of the mixture into the bottom for the crust. The rest will go on top.

Make the filling.

2 cups of dried figs roughly chopped

1tsp. of cardamom (or more to taste)

1 tsp. of lemon juice

1 tsp. of vanilla extract

pinch of sea salt

Wipe out the food processor bowl and pulse above ingredients until desired consistency. It can be completely smooth to chunky. Taste it and add more cardamom if you want a more pronounced taste.

Spread this mixture over the crust.

Topping

Add 1-2T. of maple syrup to the remaining nut oat mix and crumble over the top, covering as much of the filling as possible.

Sprinkle on a few extra raw walnuts if desired, and press gently into the topping.

Note: you could skip the maple syrup, but that would make the topping drier and less likely to stick together.

Bake for 25-30 minutes, or until it starts to get golden and toasted.

Cool completely before cutting.

These will keep for 5 days well wrapped and refrigerated.

Like any dried fruit, dried figs are very concentrated in sugar, so I suggest cutting these into 16 pieces, and then trying to eat just one!

Chocolate Strawberry Chia Pudding Parfait for breakfast

Yes...for breakfast. It's that good for you.

   I have become obsessed with chocolate, or I should say, cacao. It all started at Easter time when I made a chocolate cream pie for dessert for my family. Well, given that pastry cream is my all time hands down, favorite food on earth, you can imagine the internal strife this pie caused me, given that I couldn't eat it. NO I didn't even lick the spoon. It wasn't easy, but luckily that same weekend I started reading about super foods. Foods that are super dense with nutrients.

   I have explored these foods in the past. I once dabbled with chia seeds, and then went through a goji berry phase, but never realized that chocolate held superfood status. Now that I have discovered cacao, I am committed. And I have since forgotten all about that heavy, lethargy inducing, unhealthy chocolate cream pie. Cacao, and other delicious super foods, will now be a regular part of my healthy diet.

   Cacao is a raw form of chocolate, and is one of the most anti oxidant rich foods on the planet. It also provides minerals such as, iron, calcium, and magnesium, as well as mood enhancing amino acids. Magnesium to calm us-mood enhancing amino acids- and delicious flavor-now that's a superfood. No wonder we all crave it. Eating cacao, as opposed to cocoa or chocolate, which have been roasted, is the best way to retain all of its nutritional benefits (and of course without the added fat and sugar found in candy). 

   Cacao is milder in flavor than it's roasted counterparts, and it's stimulating effects are more subtle. Unlike when I eat chocolate, when I eat cacao I don't experience a spike in energy, followed by a quick decline and craving for more. It's more of a slow energy release that makes you feel relaxed, satisfied, and makes the corners of your mouth quietly turn upward into the subtlest of smiles.

   I always considered myself a healthy eater, but I now realize that eating for your health takes "healthy eating" to a whole new level. It takes a deeper level of commitment, and a deeper level of understanding of what our food does for us, physically, emotionally , and spiritually. I believe it can be transformative.
   
   The standard american diet ( or SAD as it's called) is so full of sugar, salt and other flavor enhancers that it screams at you in a way that is immediately overstimulating. This makes it impossible to notice that it has provided you with little to no nutrition, and has burdened your digestive system to the point of leaving you with less energy in the long run. A healthy diet is quiet and peaceful. It shows you it's true flavors, and provides your body with adequate nutrition and energy. But eating for your health is different. It has a subtleness to it that is intriguing, and makes you pay attention. It's hard for me to explain, because it has been over time that I have felt the shift, but I am starting to look at my food in a different way. 

   I have gone beyond food cravings, and have moved toward nutrient cravings. My focus now is to provide my body with life giving nutrients. I haven't given up taste, as you can see in this chocolate chia breakfast, but I have an increased awareness of how the foods I put in my body are affecting me. Maybe I can explain it by saying it is like the difference between seeing yourself as a body, and seeing yourself as an organism made up of  trillions of cells.  And realizing that every cell needs to be provided with the fuel (nutrition) it needs to function individually, bodily, and universally.

   Eating for your health is about eating with intention.  It is setting the intention to provide your body with nutrients, and to not harm the environment that we rely on for survival. It is about choosing foods first for their optimal nutrition, and then combining them for optimal taste and pleasure. And it is intentionally, providing a calm focus to the experience of eating. It is eating with complete awareness-no distractions. Above all, it is understanding the profound significance of the simple statement-you are what you eat. 
   

   Chia seeds are another superfood. They are an excellent plant-based source of omega-3 fatty acids, and are high in antioxidants. They also provide a significant amount of fiber.  Because they have no discernible taste, they can be added to almost any food for added nutrition. I like to add some to my salad dressings, and drinks. They can also be used in baking to bind together ingredients. When hydrated chia seeds form a gel around each seed, and become mucilaginous. They are the base for the recipe below.

Chocolate Strawberry Chia Pudding Parfait

serves 5-6

For this parfait layer the chocolate chia pudding with the strawberry chia jam, and add fruit and nuts of your choice between the layers. I used sliced strawberries, bananas, and walnuts. You could also add coconut. 

Chocolate chia pudding

2 c. almond milk ( or other non dairy milk)

5 T. chia seeds

1/4 c. cacoa powder

1 1/2 tsp. vanilla

2 chopped dates

small pinch of salt
sweetener

Mix the first 6 ingredients in a blender. Then adjust for sweetness by adding a bit of stevia, or honey or maple syrup. Don't make it too sweet. The fruit will add sweetness. Let this sit for several hours.

Strawberry chia jam
1 lb of strawberries washed and sliced
3 T. of chia seeds
1 tsp. of lemon juice
sweetener to taste

Mix all the ingredients in the blender. Again adding the sweetener last. Let sit for several hours.

Assemble the parfait. Don't forget the nuts, or other crunchy topping. You will want it to contrast with the (mucilaginous) texture of the chia seeds. 

It will keep for a few days in the refrigerator.

Note: chia seeds and cacao can be found on a Amazon. Click  HERE for chia seeds, or   HERE  for cacao powder.

Cucumber Noodle Salad with Spicy Sweet "Thai" Almond Butter Sauce

    This morning was a perfect example of- it all depends on how you look at things. If it was the middle of January right now, and there were big, fluffy snowflakes falling gently to the ground, I would have thought how lovely. Everything is snowy white and peaceful. But since yesterday was the first day of spring, I thought- really? Snow! No wonder I didn't hear any birds singing this morning. Even they know this sucks.
  Luckily the sun came out and changed my attitude, otherwise I probably would not have made this recipe. I would have curled up on the couch and said forget it. But happily since it is now sunny and spring like, I broke out my spiralizer for the first time this year, and made this salad with a thai inspired nut butter dressing.

     I was inspired to make this after having dinner with my friends Jenna and Jeff on Friday night, when they were nice enough to invite me to their house to join them and Jenna's mother and sister, who were visiting from Maine. I offered to bring something to contribute to the meal, and asked Jenna for ideas. First she suggested  these collard wraps. Which I would have been happy to make, but I didn't know if they were very Mom friendly, since they are vegan and raw. Jenna agreed, and knowing that her mother likes Thai food, suggested Thai lettuce wraps instead. Keeping her mother in mind, and knowing everyone at dinner ate meat, I made Thai meatballs to go in the wraps with a peanut dipping sauce, along with piles of crunchy veggies and tender herbs. They were well received, but I couldn't eat them. I don't eat meat or peanuts, so today I made a version of the sauce with almond butter, and am very happy with the results. 

     My intention was to make lettuce wraps again, like I did Friday night, except without the meat, but they ended up being overstuffed and messy, so I am calling it a salad. You could use less filling and roll them up like a wrap, or you could use the sauce as a dip for summer rolls. Basically you can use it any way you use peanut sauce. I might try it on rice noodles some day, which you are welcome to use here instead of the cucumber noodles. If you do, I recommend adding some cucumber slices to the salad. Their cool clear flavor contrasts nicely with the spicy complexity of the sauce, which is quite sweet from the dates, with a bit of heat from the cayenne, and a pleasant tang from the apple cider vinegar. It's delicious, and I think, very Mom friendly. I wish I had thought of it last Friday.
   

Spicy Sweet Almond Butter Sauce

2 dates chopped
1/2 c. hot water
1/2c. + 2 T. almond butter
1 small garlic clove chopped (1/2 tsp.)
1T. grated ginger
1T. tamari
2T. +2 tsp. cider vinegar
cayenne to taste-start with a couple of good pinches

In a small bowl add the dates and soak them in the hot water until soft (5 minutes).
Add the rest of the ingredients, and using an immersion blender or small food processor, puree until smooth. Adjust cayenne to taste. If you like a more salty sauce, I suggest adding a bit of sea salt, and not adding more tamari, which tends to get overpowering when there is too much. You could add a bit more vinegar though if you want it more tangy.

Prepare vegetables and herbs for the salad.
Note: if you don't have a spiralizer, that's fine. Just slice the cucumber.

carrots cut into matchsticks or grated
red pepper thinly sliced 
red cabbage thinly sliced or grated
cucumber noodles or slices
scallions thinly sliced
lettuce leaves

chopped cilantro
chopped basil
lime slices (optional)
chopped roasted almonds

HAPPY SPRING!

Budwig Raspberry Parfait Recipe

 

   In yesterdays post about the Budwig diet I forgot to mention that I really like the taste of this mixture, so I am very happy to be eating it every day. What I can't believe though is that I waited until today to try it with fruit. After more than two months of being satisfied with mixing in some chopped raw veggies, I was feeling like it might add a little bit of excitement to my morning routine if I tried something different, something special. So, I made a parfait.

Budwig raspberry cheesecake farfait

     I took one bite, and thought Oh My God is this good! I don't know what I was expecting, something marginally good I suppose. This was creamy, and fruity, with a hint of cheesecakiness, and a bit of crunch. It really felt like something I shouldn't be eating. I kept running the ingredients through my head. Cottage cheese with flax oil, I can have that, and fruit, they said I could add fruit, nuts, seeds, no problem. I did add a bit of vanilla, but decided that was okay. Again, Oh my God I can eat this. And I did, a bit too quickly, so I have a bit of a  heavy stomach, the same heavy feeling you get from over indulging in any decadent dessert.
I could probably have done with half  a portion........

parfait recipe
Serves one, but really it's enough for two

Start by mixing your cottage cheese flax oil mixture of 1/2c. cottage cheese to 1/4 c. oil (see yesterdays post , Budwig Diet Basics, for the correct way to do this). Click HERE to read Budwig Diet Basics.

add 3/4 of a tsp. of vanilla extract
add a pinch of stevia ( to taste) but not too much because the fruit will add extra sweetness

add about 3/4c. of raspberries (frozen and thawed) to 3/4 of the cheese mix

prepare some chopped nuts for the top and flax seeds to hide between the layers 

I started by layering some chia jam in the bottom, that I made the night before, for an extra layer of fanciness and nutrition.
Then I put in 1/4 of the plain vanilla cheese mix and topped it with the flax seeds.
Then I mixed the raspberries into the remaining vanilla cheese mixture, and put that as the top layer.
I then sprinkled the chopped nuts on top with a few extra berries.

REMEMBER this should be eaten as soon as you make it. The cottage cheese, flax mix cannot be made ahead.

chia jam

1c. thawed frozen raspberries crushed
1/4 c. water
2 T. chia seeds
pinch of stevia 
1/2 tsp.cinnamon (optional) 
mix and let sit until the seeds absorb the liquid - about 1 hr. 

Of course you could just mix it all together in a bowl and be done with it, but then you can't call it a parfait. Then it's just a mess in a bowl, and even though it would probably be just as delicious, I don't think it would be as special. You couldn't call it a parfait! And parfait is such a fun word that it would be a shame to replace it with mess in bowl. Wouldn't it?

p.s. I'm sure you wouldn't even taste the flax oil in this.

Budwig Diet Basics

   
    A few months ago I started sharing what I call my Beat Cancer Bootcamp routine. You may remember the post about coffee enemas. If you missed that one, you can read it here.   Today I want to tell you about the Budwig diet, which is based on a mixture of cottage cheese and flax oil. But before I begin telling you about that, I want to share a bit of cancer news.

   In the article in which I talk about how to do a coffee enema, I also mention the Navarro urine test. It is a test that anyone can do on their own by sending a urine sample to the Navarro  Clinic.  Click here to find out how to do it.  The test is a reliable way to monitor your progress, and see if your cancer fighting protocol is working.  I did my first one in January, after my CA 125  (blood test) jumped from 70 to over 300 in just two short months. I then did another one in mid February. I just got my results this Monday. It can take a few weeks to get the results, since your pee is going first class (mail) all the way to the Philippines. The news is that there has been no change since January. While I would have liked to have seen it go down, the point is it did not go up! That means that the amount of cancer in my body has not increased.  

   A test result of less than 50 means that you do not have cancer. A result of 50 or above indicates that, yes, you do have cancer. While some cancers can push this number very high, 50-70 is the typical range. Mine was 52.2 both times. This has given me the validation that I needed to continue treating cancer on my own. I am more determined than ever that I CAN DO THIS!

    The Budwig Diet is a cancer fighting protocol that was developed by Johanna Budwig back in the  1950's. It includes a diet free of processed foods, sugar, and meat. It includes pure water, sunshine, fresh fruits and vegetables, and a mixture of cottage cheese and flax seed oil. 

   Dr. Budwig was a leading authority in the study of dietary fats. While studying the metabolism of fats in the body, she discovered that blood samples from people with cancer lacked phosphatides and lipoproteins . In order to replenish these essential nutrients, and maintain good health, one needs to have adequate essential fatty acids (omega 3's, and 6's) in their diets. Essential fatty acids are important components of our cell membranes, and are needed for proper cell respiration, and cell division. 

   Dr Budwig discovered that when you mix flax oil with sulfur rich proteins (such as cottage cheese) the oil becomes water soluble, and increases oxygenation of the cells, as these essential fatty acids bind with the oxygen in our blood, and get pulled into the cells.
  

   The cottage cheese mixture can be eaten plain, or with added fruits, nuts, etc..  I like to eat it with some raw broccoli florets, red onion, and red pepper mixed in. And I always add a bit of turmeric and black pepper for added cancer fighting properties, and top it off with 1 T. of freshly ground flax seeds. Flax seeds should be eaten within 15 minutes of grinding, because their oils go rancid quickly after they are ground.

   The recipe is simple. It is two parts cottage cheese, to one part flax seed oil.  Some recipes call for 2/3 c. to 1/3 c. oil, others 1/2 c. cottage cheese to 1/4 c. oil. Both the cottage cheese and the oil should be organic. I like Barleans flax oil, and Nancy's Cottage cheese, which has a bit of a tangy flavor from the probiotics.

   Start by adding your measured amount of cottage cheese to the mixing container. Then add the measured amount of flax oil. The oil must be completely incorporated into the cheese, and I believe you need an immersion blender to do this. At least to do it easily. If you don't have one, they are not that expensive, and come in handy for so many other things. Such as making salad dressing. I have this one by Cuisinart. You can buy that or another one online here.  

   Once the mixture is completely smooth and homogenous, with no streaks of oil, let it sit for a few minutes, and then mix in whatever you like, by hand. I usually eat it for breakfast as pictured above, but sometimes I divide the portion size in half, and have it as a snack with carrot and celery sticks.You can also add spices and vinegar to make it more like a dressing. One thing to note though; is that this should be eaten shortly after it is made. You cannot make it ahead and save it for later. So if you divide the recipe, you will have to make it twice that day to get the full amount, and it can be difficult to mix the smaller amount due to the height of the blade in most hand blenders.

   Due to the fact that I have had chemo-twice, I expect that my body has a lot of repairing left to do, and I may not see a drop in my test number for a couple more months, but the fact that it is stable makes me feel confident that I am on the right track. I believe that this diet, juicing, supplements etc, have been instrumental in supporting my bodies efforts to heal.  I will do another test in a few weeks. If the results do not show improvement, then I will add some other things to my protocol to strengthen it's ability to fight cancer.
  
   Even though I call this my Beat Cancer Bootcamp, it's not because I see this as a war. No, cancer is part of my body. Cancer is something my body makes. It is not an invader. So I have always seen this as more of a journey than a battle. But we're not in the Girl Scouts here. No! This is hard core training for a new life. It takes hard work, dedication, and faith. And there are no cookies allowed, just major cancer ass kicking nutrients! So eat your salad soldier!

Links:

To read a great article/ interview between two of my favorite cancer blogggers  chris beat cancer and green drink diaries, who both used the Budwig Diet as part of their healing
click here.

For books and sites providing more info on the Budwig diet and other cancer protocols check these out: cancer tutor website, and Cancer Free a book by Bill Henderson

p.s. This isn't just for people with cancer-the cottage cheese flax oil mixture is a great way for anyone wishing to maintain good health to get their  essential fatty acids. If you don't have cancer you could eat half a portion.

Roasted Tomato Soup

     The temperature outside is below freezing today, so I wanted to spend my late morning huddled close to the oven with a cup of tea, and maybe a book, as the kitchen got toasty warm, and filled with the aroma of something delicious. I thought maybe a casserole, or a stuffed squash. But I was also craving soup- you know- a big bowl of hearty soup to warm your bones on a cold day kind of soup. So I turned on the oven, and I made this.

Roasted Tomato Soup With Basil Oil

Simple Carrot Salad

Carrot Salad with Cilantro

    I have never been a fan of the month of January, so I am glad to see it go. Especially since this January has been an unusually bumpy ride for me. I rang in the new year with a car accident that left my car totaled, and me with a mild concussion, which feels a lot like a holiday hang over. But I haven't had a drink in years. And by the way, the accident was in no way my fault.

Sunny Miso Collard Wraps

sunflower seed miso spread in veggie collard wraps

     

  I love to eat with my hands, but I don't like to get my hands dirty (ever). That is why I love wraps. They are everything delicious in one neat tidy package that I can pick up and enjoy without anything sticking to my fingers, or dribbling down into my sleeve.

   For this wrap I chose collard greens as the container for all the goodness I piled inside. Collards are a great choice for a wheat free wrap because they are sturdy. And with a little blanching, they are flexible enough to hold everything securely in place- right down to the last bite. They are also full of nutrition.
   
   Collard greens, along with broccoli and cabbage, are a cruciferous vegetable.  A serving provides  more than 100% of our daily requirement of both vitamins K, and A. They also have a respectable amount of vitamin C, folate, magnesium, and calcium. And when talking about cancer, I read that collard greens have glucosinolates, which can convert to isothiocyanates. Not that I know what either of those are, but apparently isothiocyanates can stop the harmful effects of carcinogens. They are the cancer fighting food of the season in my book.

   The sunflower seed spread in this recipe is one of my favorites for sandwiches, wraps, or crudite. I started making it when I was on my raw, vegan diet last year. While I no longer strive to eat all raw food, I do still make this sunflower seed spread on occasion. It is a nice alternative to hummus, and if you read this post from a while back, you can read their nutritional profile. Sunflower seeds are full of important vitamins and minerals.

    This spread is bold with flavors. The miso adds a nice salty savory flavor, and the cider vinegar adds enough acid to keep it from losing it's zip under all the veggies. It's garlicky too. I find that the garlic can overpower, if you don't consume it fresh on the day it's made, but I don't mind. I like garlic. You could always blanch the garlic, if you don't like it with a strong garlic flavor. 

1. Start by washing the collard leaves and trimming/shaving the thickest part of the stem in order to make it easier to fold. 
2. Then drop one leaf at a time into a pan with a couple of inches of simmering water. Put the cover on, and let the leaf steam/blanch for about 30 seconds. This should be enough time to make the leaf flexible enough to fold and envelop the filling. You can let it go longer if you want it softer, but not more than a couple of minutes. 
3. Then rinse the leaf under cold water and set aside to dry while you blanch the remaining leaves.

    

   Once the leaves are ready, spread 1/4 of the sunny miso spread over the center of the leaf, then top with your favorite vegetables. I used grated carrots (highly recommended), avocado (almost a requirement), and watercress ( one of my favorites). Fold in the stem end first, then one side, then the top and then the other side, rolling as you do this to form a nice tight package. I like to cut mine in half, but that's a matter of preference. 

   You don't have to keep it raw here. You could add some cooked grain, or steamed vegetables if you like.

   Sunny Miso Spread

1 c. raw sunflower seeds soaked and rinsed
1 T. white miso (I used chickpea miso)
1 tsp.. cider vinegar
1 T. lemon juice
1 tsp. tamari
1 garlic clove (small) minced or crushed
1 tsp. minced ginger
2 T. coarsely chopped parsley leaves, or cilantro if you prefer.

   Put everything except the parsley into the food processor and run until the seeds are broken down, but not until completely smooth. It's nicer if it has a little texture. You will need to scrape down the sides several times. Add the parsley at the end and pulse a few times to chop it up. 
   This makes enough for about 4 collard wraps.
   It will keep for a few days in the refrigerator.

Note: seeds are soaked 6-12 hours to remove phytic acid, which can interfere with mineral absorption.

Roasted Cauliflower with Indian Spices

   It's a terribly gloomy day today. The sun is nowhere to be found, and the landscape is obscured by fog. The sky is dark. It's raining. Everything is dripping wet ,and the snow is turning brown with mud. Oh what fun. 

   If you are ever wondering what to do with yourself when days like these roll around, do what I did today. Before parking yourself on the couch for the day, go sit in a sauna and have a good sweat. It's so relaxing. And if your looking for a way to get the lead out,(or mercury, or toxic chemicals) a sauna can help you do that.

  I went to a spa with a far infrared sauna this afternoon. Infrared heat penetrates the body inducing it to sweat and release toxins. I usually have a hard time breathing in a sauna. Especially the ones that get all steamy, but because the infrared heat penetrates more deeply, they run at a lower temperature than conventional ones, and are very comfortable. 

   Saunas are very good for increasing circulation. This brings more nutrients and oxygen to your cells as well as flushing out toxins, which can boost your immune system and increase healing. Sweating also burns calories, so after the sauna you will want to get yourself some food.

   I knew I had a cauliflower sitting in my refrigerator, so I came straight home after my sauna and made myself this recipe for Indian spiced roasted cauliflower, which I adapted from Madhur Jaffrey's  book, Vegetarian India: A Journey Through the Best Of Indian Home Cooking, (Knopf 2015). One of the things I love about Indian food, besides the taste, is that many of the dishes are so simple to make. This can be put together quickly, yet it is so full of flavor. All you do is cut up the cauliflower, rub the sauce onto it, and throw it in a hot oven. It's a little bit spicy from the cayenne, a little bit earthy from the cumin, and a little bit sharp from the lemon. It's a great sauce that I think would taste great on so may vegetables, and I bet if you're a tofu or fish eater you could rub it on a piece of either before cooking.
  

Roasted Cauliflower With Indian Spices
Adapted from Madhur Jaffrey
Serves 4

Preheat oven to 375 degrees

1 large cauliflower cut/broken into (1 1/2") florets
1T. lemon juice
1/2 tsp. turmeric
1 tsp. grated ginger
3/4 tsp. salt
1/4 tsp. cayenne (more if you want some real heat)
2 tsp. ground cumin
1 tsp. ground coriander
2 1/2 T. olive oil
1/4c. chopped cilantro to garnish

Place the florets in a large bowl.
Mix the remaining ingredients together. Then spoon it over the florets. Toss until cauliflower florets are well coated. You probably would have better luck with your hands than a spoon. I used my hands (covered with gloves).
Spread the cauliflower on a sheet pan and roast it in the 375 degree oven for about 15 minutes.  Then give it a toss and check to see if it is tender. Continue cooking until desired tenderness. Probably another 5-10 minutes. 
Sprinkle on the cilantro and serve.  

Quinoa Watercress Salad

so good for you-watercress and radishes

     I usually make this salad in the summertime, starting around the time that those long thin breakfast radishes first appear at the farmer's market.  Then I tend to forget about it as I am lured by the deep golds and oranges of the winter squashes that show up later in the season, when the air turns crisp and cool, and I start to crave heartier meals. Well, we are not even half way through the cold season, and as much as I love the sweetness and comfort of roots and squashes, I really needed something to remind me that spring will come again. So when I noticed a beautiful bunch of watercress at the supermarket, I immediately craved this salad.

      Watercress doesn't seem to be that popular here in the States, but I really love it. It's leaves are soft and tender and the stems are crisp and juicy. If you've never had watercress, its' peppery flavor is similar to arugula, and like arugula, is milder when young, and becomes more bitter as it matures. 

   It is a great choice for salads, not only for its flavor and freshness, but for its nutritional value as well. It may not look like it, but it is a powerhouse of vitamins A,C, and K. It is rich in beta carotene and other antioxidants that protect our cells from free radicals. And, it also contains angiogenesis inhibitors, which are the things that block tumors from forming the blood vessels they need to survive. Angiogenesis inhibitors are now being used in the treatment of cancer. That's another reason for me to love this stuff.

    I kept this quinoa salad very simple with radishes and watercress, then perked it up with the lemon cumin dressing, but you could easily add a few more ingredients if you wanted to. Cucumber and watercress are especially nice together. Avocado is a welcomed addition to just about anything in my opinion. I once had the surprise of fresh watercress served atop baked leeks, and it was a very good combination, so you might want to try something like that here too. If you wanted to add a bean, I have in the past added edamame beans, and would suggest those as a very good option.

   I chose to use watermelon radish here for the drama of its beautiful color, but you could use daikon or any common radish you like.
  
Quinoa Watercress Salad
serves 4

1c. quinoa (soak overnight in several c. of water if possible)
1 1/4 c. water (2c. if grains are not soaked)
1/4 tsp. salt
1 bunch of watercress roughly chopped
1/2 c. of sliced or cubed radish ( you can cut it however you like)
note: you could also increase the ratio of vegetables to grain for more of a vegetable salad

Dressing
1/4 c. olive oil
1T. ground cumin
1/2 tsp. red pepper flakes
 1 garlic clove crushed
juice of 1 lemon (2-3 T.)
3/4 tsp. salt.

   Drain and rinse the quinoa well. Add the quinoa, 1 1/4c. of water, and the 1/4 tsp. salt to a saucepan. Note that if you did not soak the quinoa you will need to use the larger amount of water.

Cover and bring to a boil. Reduce the heat and simmer for about 10-12 minutes (about 15 for un soaked grains), or until the water is absorbed. Be careful though, you don't want to overcook the grains. They should be soft and firm, but not mushy, so you can drain off any extra water if needed. Set aside for about 15 minutes, and then fluff with a fork and let cool.

   While the quinoa is cooking you can make your dressing. I have a thing with cumin. I never use it raw. So, when making the dressing, I put 1 T. of the oil in a small pan and heat it over medium heat .Then I throw in the 1T. of cumin, and fry it until it gets toasted and fragrant. This only takes seconds. I then add the cooked cumin to the rest of the dressing ingredients and mix well.
  
   Once you have all your vegetables, the quinoa, and the dressing ready, just mix it all together. Taste for salt and lemon. Serve at room temperature or cold.
   
p.s.  your liver will love the lemon and radishes, so amp up the perky flavor and liver support by adding extra of these if you like.