April 10, 2016 § Leave a comment
One of my favorite juice places in all of India has to be the popular Juice House in Ram Jhula, Rishikesh. The city is situated on the foothills of the Himalayas and along the Ganges river. It is a place of pilgrimage and a very holy and peaceful place.
The juice stall is a popular travellers’ hangout and is always full. Usually you need to squeeze into a shared booth and it can take 20 minutes to get served but it’s worth the wait. The mango lassi as featured above is full of mangos and has fresh pomegranates on top with shredded coconut $2. They have many fresh fruit and veggie juice combos along with smoothies including some which have avocado.
Their other popular menu item is their fruit salad and the one shown above is a replica that I made at home. I usually get the vegan version which comes with muesli, bananas, watermelon, papaya, mangos, pineapple, coconut, pomegranate, soy milk, date syrup and mint $2.80.
The date syrup was difficult to find so I decided to make my own. I soaked a cup of dates in warm water for a couple hours. Then I puréed the dates and water in a Vitamix blender. Squeezed out the date pulp and put the liquid into a saucepan and brought to a boil. I cooked the liquid until it thickened, allowed it to cool and poured it over the fruit. It was so heavenly that I ate it everyday for over a week.
May 1, 2013 § Leave a comment
Hummus is easy to make and very inexpensive., plus chickpeas are a great source of protein. I keep hummus on hand to eat as a snack with veggies or use it as a spread for sandwiches.
Cooking time 10 minutes
2 cloves garlic
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) salt
1 can chickpeas 398 ml or 14 fl oz
1/2 cup (125 ml) chickpea liquid
1 tbsp (15 ml) tahini
1/2 tsp (2 ml) ground cumin
olive oil (optional)
Combine the first seven ingredients in a blender and blend. Transfer to a serving dish and sprinkle with paprika and drizzle with olive oil.
April 30, 2013 § Leave a comment
Tea is a popular beverage in India and good coffee is rare. When I came back to Canada, my craving for coffee diminished and I got into a routine of drinking green smoothies every morning. I throw in some healthy components such as a greens powder and healthy oils. My kids really like them and it’s a good way to start the body and brain.
Cooking time 10 minutes
2 tbsp (30 ml) plain yogurt (optional)
1 tsp (5 ml) greens powder
1 tbsp (15 ml) Udo’s 3.6.9 blend of essential fatty acids
4 pitted dates soaked
2/3 cup (165 ml) fresh or frozen strawberries
1/2 cup (125 ml) coconut beverage
Combine all the ingredients in a blender and mix together.
January 23, 2013 § Leave a comment
My good friend Tracy Groshak invited me to her vegan raw cooking class in Vancouver. She has been a yoga teacher for over a decade and vegan raw for 8 years now. I admit that I never really felt the pull to participate in the raw movement and I knew very little about it. Eating a raw food diet is so much more than eating large bowls of salad all day. Tracy opened my eyes to many delicious and healthy recipes that I can use everyday and that my kids will love too.
She made a variety of smoothies with papaya that will give you your morning kick without missing your daily coffee. The vegetarian sushi roll was very flavourful as she added a creamy almond paste that hit the spot. My favourite was the cashew cream sauce that you could use to replace any dressing or cream sauce. She used it as a dip for veggies, to dress a salad and even as a dip for chips. The recipe is so easy to make, all you do is throw the ingredients together in a blender and blend it up. Once you try it, you will never look back. For more information on upcoming vegan raw cooking classes, please visit http://www.tracygroshak.com.
1 cup (250 ml) organic raw cashews soaked overnight
2/3 stalk celery
1 1/2 lemons juiced
1/4 tsp (1 ml) himalaya salt
water if necessary