I found this recipe in one of the magazines I read recently and had to share it. I can’t wait to try it out for myself!
The idea with this one is is to put the ingredients in a mason jar, place the jars in the fridge, and let it chill overnight so the oats soften and flavors mingle.
This recipe makes six servings.
Preparation time: ~15 minutes (plus overnight chilling)
- 1 cup old-fashioned rolled oats
- 3 cups plain yogurt or kefir
- 3 tablespoons honey or maple syrup
- 2 large apples, grated
- 1 cup mixed fruit, such as sliced kiwi or some berries (save a little extra for garnish)
Combine the oats, yogurt, honey, apples, and mixed fruit in a bowl. Divide the porridge evenly among six 8-ounce Mason jars, cover with lids, and refrigerate overnight. The next morning, garnish the porridge with the reserved fresh fruit and enjoy!
Another idea: you could also try adding some shaved almonds or nuts on top with some cinnamon as well!
Recipe source: Experience Life magazine, Jan/Feb issue, p47
-1 tbsp. avocado oil
-4 leeks, chopped and washed (about two cups)
-3 stalks celery, chopped
-3 cloves garlic, sliced
-1/2 cup sunflower seeds
-1 cup coarsely chopped Italian parsley
-4 cups vegetable stock
-4 cups coarsely chopped fresh spinach, packed
-Salt and freshly ground black pepper
-6 radishes, sliced then
-3 ounces chevre
Heat the oil in a large saucepan, and saute the leeks and celery until almost tender. Add the garlic and seeds, and saute for another five minutes, then add the parsley and stock.
Cover and simmer over low heat until the vegetables are tender.
Add the spinach and cook for just a couple of minutes.
Puree the soup until smooth, and season with salt and pepper to taste. Ladle into soup bowls and garnish each bowl with the radishes and chevre.
Note: Try blending chia seeds or flax seeds into your soups – it adds a creamy quality to it and boosts the health benefits!
Sources: Inspiration from Experience Life Magazine, April 2014 edition
Sheng’s Green Papaya Salad
Makes six servings
4 cups shredded green papaya (can substitute carrot, cut with a peeler into long strips)
2-4 cloves garlic, to taste
1 to 3 hot Thai chili peppers, to taste
1 to 2 tbsp. fish sauce, to taste
1/2 tbsp. shrimp paste (optional)
1/2 tbsp. crab paste (optional)
1 tbsp. sugar (optional)
Juice and pulp of one lime
5 or more cherry tomatoes
3 cups of shredded cabbage
Remove the papery skin from the garlic cloves, and the stem-ends of the chili peppers; place in a large mortar.
With a pestle, grind together until mushy. Combine all ingredients except the tomatoes and cabbage, turning roughly with a spoon or the hands until all the flavors are mixed, but the papaya strips or carrot still retain their shape.
Cut the cherry tomatoes into quarters, and mix into the salad.
Put 1/2 cup of cabbage on each of six individual plates, and top with papaya or carrot salad mixture.
Source: Recipe courtesy of Cooking from the Heart: The Hmong Kitchen in America by Sheng Yang and Sami Scripter (University of Minnesota Press, 2009).
Collard Greens With Ham
Makes four to six servings
– 1 tbsp. extra-virgin olive oil
– 1 cup chopped onion
– 4 cloves garlic, minced
-1 to 2 jalapeños, if desired, minced
-1 large ham hock, about 1 pound
-Salt and coarsely ground black pepper to taste
-1/4 cup apple cider vinegar
-2 cups water
-25 collard green leaves, stems removed, and leaves chopped into 1 inch pieces
Heat the olive oil in a pressure cooker over medium-high heat, and cook the onions, garlic, and jalapeños with the ham hock, turning the ham to sear on all sides.
Stir in the salt, pepper, vinegar, water, and collard greens. Cover the pressure cooker and bring to high pressure. Turn the head down and cook for 10 minutes.
Use the quick release method: Run cold water over the lid of the pressure cooker, and uncover. Remove the greens from the liquid with a slotted spoon. Use a couple of forks to shred the meat off the ham hock and add to the greens.
If the meat doesn’t come off the bone easily, cook at high pressure for another five to 10 minutes.
Recipe Source: Experience Life Magazine, January/February 2014, page 48.