Ellen Abraham

Kichari (Lentil Rice DELICIOUSNESS)

I made this last night with leftover, steamed, brown basmati rice and it was SO delicious……SIMPLE!!!!

Ellen’s Kichari (lentil & rice porridge)

Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

In a large…

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Creamy Roasted Squash Soup or Bisque

Roasted Squash Soup

The squash is the star of this sweet bisque as it should be. Hardly anything is needed to make this sweetie taste delicious. Ideal squashes would be Curri, Butternut, Acorn, Hubbard, or Delicata. The spices simply enhance and showcase the bright golden flesh. Fresh turmeric and ginger give it an added bonus of anti-viral, anti-inflammatory, digestion boosting benefits…Now is the time for this wonderfully satisfying soup.

Wheat-free, Gluten-free

1 large onion, coarsely chopped

3c Hubbard or red Curry, roasted*

1 cloves garlic, minced

1/4t black pepper

1/4t cayenne pepper fresh or dried

3T coconut oil

1″ fresh ginger

1 vegetable bouillon cube (or 1T veggie broth powder)

1t cumin

2t ume vinegar or lemon juice

1t cinnamon

1/2t turmeric fresh or dried

2T maple syrup, sucanat, or palm (coconut) sugar

—

4c boiling water

1t salt or to taste

Cashew heavy crème:

1/2c-roasted cashews

3/4c water

OR 1 can of full fat coconut milk.

As a time saver, the squash can be roasted in advance. The roasting step may even be omitted and the squash simply cubed and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

Bring 6c of water to a boil- in case you need more

Preheat oven to 350 degrees

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.

Making the Cashew Cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

Making the Soup:

In a large soup pot, add the oil and sauté the onions, and garlic with the sweetener until golden and soft. Add the cumin, turmeric (if using dried), cinnamon, salt, black and red pepper. Add the roasted squash, the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 20-25 minutes.

In batches, in a blender or vitamix*, puree the soup adding in the fresh ginger and turmeric (if using fresh). At this point, the soup is delicious as is or add the crème or coconut milk to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sprinkle with cinnamon and garnish with pan toasted seeds from the inside of the squash!

Roasted Hot & Sweet Sweet Potatoes

Roasted Hot & Sweet Potatoes

2-3 small sweet Japanese potatoes, sliced on a diagonal or cubed

1/2 onion, thinly sliced

1/4″ fresh turmeric, grated *opt

1 clove garlic, minced or sliced

3T local grade B maple syrup

3-4T extra virgin olive oil or coconut oil

1t cinnamon

1 hot red pepper, sliced

1/2t pink salt

1/4t fresh black pepper

Preheat the oven to 400 degrees

Toss all ingredients in a large bowl; making sure everything is well coated. Place in a shallow baking dish or roasting pan and put in the oven for 30 minutes, then toss and baste the vegetables with the roasting juices and continue to roast for an additional 20-30 minutes. Delicious warm or cold.

SUPER-FOODS of the most SUPER kind!

Superfoods are are just that; SUPER foods. They are vibrant, vitality inducing, nutritionally dense foods. They are powerful sources of plant based protein, vitamins, minerals, enzymes, antioxidants, good fats like omega- 3’s, essential fatty and amino acids and other traditional boosts that when consumed on a regular basis have anti-inflammatory, disease fighting, anti-aging, health and performance promoting benefits.

There are many many many amazing foods out there. The ones that I stock my kitchen with and which are my go to super foods are:

Maca, goji berries, chia, hempseed, cacao beans (raw chocolate), lucuma, chlorella, bee products such as raw honey and pollen, maqui and acai berry. All have unique medicinal, traditional, and delicious applications in my kitchen.

Maca is a root vegetable grown in the Peruvian Andes. It was sacred to the Incas and has been used as a food and medicine in South America for centuries. It is well known for its ability to help enhance strength and endurance. In fact, Incan warriors would often consume maca before long journeys and battles. It has a malty flavor that is paired exceptionally well with raw cacao in smoothies.

Goji berries also known as wolfberries, are one of the most nutritionally-rich fruits on the planet. Praised for thousands of years in Asia for health benefits including longevity, vitality, and energy, goji berries are now being celebrated in Western cultures for their superfood potential. A good source of potassium, iron, and selenium, they also have B vitamins, calcium, zinc, fiber and even protein. I use these in my Kombucha and in my smoothies.

Chia seeds Mild and nutty flavored, chia seeds were cultivated long ago by the Aztecs and the Maya. The name “chia” comes from the word chian, meaning “oily” in the Aztec language of Nahuatl. The special oils in this tiny superseed are omega-3 essential fatty acids, which may contribute to the maintenance of mental function and normal heart health. Chia is also high in fiber and a good source of calcium, iron and magnesium. I make a raw, recovery Chia Seed Pudding to have on hand after especially challenging workouts. I also use it daily in my smoothies but can be taken simply by adding it into your favorite beverage.

Hempseed has been cultivated for millennia for fiber, clothing, paper, building materials, and of course, food. Rich in zinc and magnesium, which may contribute to healthy immune function and bone health, hemp seeds are also a good source of iron. They consist of 36% protein with all the essential amino acids and have healthy plant fats. With a mild, nutty flavor and pleasantly soft texture, they are easily added to dishes like Quinoa Salad or in a daily Protein smoothie.

Cacao The fruit of the cacao tree contains a small bean from which all chocolate is made. Cacao is an incredible health food in its natural state, filled with energy-boosting nutrients. Loaded with minerals such as magnesium which may contribute to normal bone health and healthy immune function, cacao is also high in copper and manganese. This amazing food has been revered for centuries by cultures such as the Aztec and Maya. It is perfectly paired with maca powder and goji berries in a smoothie and has exceptional flavor in raw food desserts.

Chlorella is an incredible, multi-faceted superfood that is made up of 66% protein and boasts an array of nutrients including vitamin A and iron. A microscopic single-celled plant that grows in fresh water, chlorella’s abundance of chlorophyll gives it a deep, emerald-green color. A potent superfood, chlorella is a great way to introduce detoxifying, alkalizing foods into your diet.I take chlorella daily and notice it when I don’t!

Maqui Berry With a deep berry flavor similar to blackberries, maqui berries are a wild-grown superfruit native to Chile. There, the Mapuche people have been consuming maqui for centuries to help boost strength and stamina. The rich, purple pigment of this amazing fruit indicates the presence of antioxidants such as anthocyanins and polyphenols. Maqui berries also have calcium and iron, as well as vitamins A, C, B1 and B3. Amazing in fruit and or berry based smoothies and also in raw food desserts.

Acai Berry An incredible superfood native to South America, açaí has a complex blend of antioxidants including vitamins A and C, as well as minerals and amino acids. It also has omega-3 essential fatty acids which may contribute to the maintenance of mental and visual function. The dark purple color of açaí comes from pigments called anthocyanins which may contribute to antioxidant defense support. This nutrient dense fruit is a favorite among athletes due to its anti-inflammatory and anti-oxidant properties making it a great recovery food. I use this in my fruit based recovery smoothies.

Pickled Beets with Onions

LOCAL FALL LOVE!!! These beauties were picked up at the Greenfield Farmer’s market from the Kitchen Garden….they taste like what a ruby would taste like if it was a beet ❤

The Vegan Love Project

Pickled Beets with Onions

These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.

2 pounds red beets, scrubbed and washed

1 small onion, sliced very thinly

2T extra virgin olive oil

1/4c apple cider vinegar

1T red wine or rice wine vinegar

1/2t salt

1/4t black pepper

1T maple syrup or raw agave or raw local honey

—

4c water

1/2t salt

Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if…

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Tofu Quinoa Broccoli Scramble

An incredible source of vegan protein, the combo of quinoa and tofu in a quick scramble makes it fast, easy, and satisfying. Perfect for after a bog workout- also the turmeric promotes healing and recovery- it is also an anti-inflammatory food.

Tofu Quinoa Broccoli Scramble

1/2 package (7.5 oz) firm tofu, crumbled

2T coconut oil

1c steamed quinoa

2c steamed or sautéed broccoli, small dice, stems and florets (you can quickly sauté the broccoli prior to the scramble in the same pan and remove and add later)

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

—

1T prepared arugala or basil pesto

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Add the quinoa and work the mixture with a wooden spoon to incorporate it all.

Mix in the diced broccoli just until heated through then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

I like mine with fermented hot sauce!!

Fermented Hot Sauce!

Just made this today with a mix of local Cherry Bombs, Habeneros, and Banana Peppers and garlic…..CAN’T WAIT.

The Vegan Love Project

This stuff is BOMB. I started making it last year and could not wait for this summer to roll around to plant all of the peppers I could to make it again. SO SIMPLE. You can use any variety of hot peppers, I use a mix of Hot Cherry Bombs, Cayenne, Jalapeño, and Chili’s. Depending on the kind of heat you prefer, you could totes add Scotch Bonnets and Habañeros to the mix for a hotter hot or add some sweet peppers to make it more like a homemade Sriracha Sauce. I also add in some fresh ginger, garlic in addition to the salt in the brine. I eat it on sandwiches, with tofu, just about anywhere I want a little kick in the pants. SO. GOOD.

You Will Need:

A glass jar with a gasket lock-tite lid
2-3″ piece of fresh ginger
3-4 cloves of fresh garlic
*Salt

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Raw Cherry Bomb Cashew Cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

—

In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers
Change the flavor by adding different peppers, herbs, olives, spices et

Red lentil Dal with Spinach

I made this today after one CRAZY Crossfit workout….B A R B A R A…she’s a BEAST! I subbed out the olive oil for coconut oil and oh my….I think I will always make it with coconut oil from now on…it added a creaminess that was stellar.

The Vegan Love Project

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1 onion, small dice

1” fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive…

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Ellen’s No Meat Sauce

I made this sauce tonight after work- it doesn’t take long and it is SUPER delicious, hearty, and satisfying. The tempeh offers added protein- 14 grams per serving… For those who are not a fan of tempeh or are wary, it’s a good way to introduce it, for those who love it, you can’t go wrong with this sauce. This is also a good recipe to double and freeze to have on hand at a later time. Feel free to add fresh or dried herbs into the mix!

Ellen’s No Meat Sauce

Da “Meat”

1 package/ 8oz tempeh (I use Lightlife), crumbled

1 large clove garlic, smashed & minced

2T Olive oil

1t chipotle powder

1/4t pink salt

Da Sauce

1 large clove garlic, smashed & minced

1 large can, jar or box (28oz) of diced or crushed tomatoes (I used Bionatura Jar)

1c water

1 large onion, medium dice

1/4t fresh black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T sucanat or another sweetener

1t salt or to taste

For Da “Meat”

In a heated skillet, add the olive oil, salt, pepper and chipotle powder and sauté just until aromatic and golden. Add in the tempeh and pan fry until browned and crispy- about 5-6 minutes, stirring frequently over medium high heat. Set aside.

For Da Sauce

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the tempeh.

Serve over any kind of pasta or grains. Super satisfying.