Om Maker

Wellness with Janina Church

Archive for the ‘Recipes’ Category

February 25th, 2013 by Janina

Mindful Lunch for One

 

With my honey out of town and the children at school,  I was cooking for just me this afternoon

I was so temped to whip up a hummus sandwich and call it a done deal. Sandwiches, however healthy the ingredients are, are my version of fast food. Bread is my fast food to be exact. Toast in the mornings and sandwiches in the afternoon are quick to make and eat on the run. Too much of this fast food eating eventually catches up with me. Much like traditional fast foods, these meals are not balanced enough and my body ends up crashing at some point.

Slowing down is always better for me. It is my nature to go, go, go and push myself. On my yoga mat, when I take time, practice patience and honor my body, it springs back with just as much loving energy as I give it. I practice moving like a yogi, why not eat like one too? So reminding myself that slowing down to cook and eat a meal is better for my digestion,  I put down the loaf of bread and pulled out the veggies and tofu. Here’s what I made.

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Broccoli Kale Tofu Stir Fry

1 Tbs coconut oil

8 oz sliced organic sprouted tofu

1 cup chopped broccoli

2 cups chopped kale

1/2 tsp turmeric

2 Tbs Brags Amino acid

1/2 tsp unsweetened shredded coconut

1/2 ripe avocado

lime wedge

  1. Melt coconut oil in a frying pan on medium heat, add tofu and spread out evenly in pan. Sprinkle half the turmeric on the tofu and brown both sides.
  2. Add broccoli to pan and cook until just tender- about 2 minutes. Add the kale and cook for another 2-3 minutes stirring occasionally.
  3. Mix in the  Brags and cook for 1 more minute.
  4. Serve it up garnished with shredded coconut, avocado and lime.
  5. Take a deep breath, relax, bless and enjoy your meal.

 

 

July 20th, 2012 by Janina

Zucchini Muffins

When your summer garden pours out its bounty of zucchini love, give this recipe a try.

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Nina’s Zucchini Muffins

3 cups flour

1 tsp salt

1tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground ginger

3 eggs

1 cup olive oil

1tsp vanilla extract

1 cup sugar

1 ripe mashed banana

2 cups shredded zucchini (you can also try 1 1/2 cup shredded zucchini and 1/2 cup shredded carrot instead, just to add a bit of color)

  • Preheat oven to 350 degrees
  • In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, cardamom and ginger.
  • In another bowl, add eggs, olive oil, vanilla, sugar, banana and zucchini.
  • Add the wet mixture to the dry mixture and blend well.
  • Grease muffin pans and fill cups 3/4 full.
  • Bake for 20-25 minutes. Makes about 12-14 muffins.

*   If you are making bread: grease 2 loaf pans and bake for 40-50 minutes.

 

Sometimes I prepare a simple powder sugar and milk frosting and drizzle over the muffins when they are cool. Other days I sprinkle a cinnamon and granulated sugar mix on the muffins before baking. Most of the time we eat them plain and have yet to hear any complaints about it:)

Not long ago I made a vegan version of this recipe, by using 1/2 mashed banana per egg as a replacement.

 

Enjoy!

 

 

April 25th, 2012 by Janina

Rose Lassi

Another hot day…

turning today into a rose kind of day. I dropped rosewater saline in my eyes this morning, spritzed my students in yoga class this afternoon with rosewater mist and sipped Rose Lassi after dinner with the children.

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Rose is cooling, refreshing and soothing. Like Hibiscus, it is great for relieving heat in the body. Rose helps support the circulatory, female reproductive and nervous systems. It is said that rose opens the mind and heart as it is the flower of love and devotion. Perfect for a dessert to serve my little lovelies.

This is an adapted recipe from my favorite Indian cookbook. Sipping small amounts of lassi after dinner is recommended to aid digestion.

 

Rose Lassi

(pronounced LUH-SEE)

1 1/4 cup plain yogurt
3 tablespoons turbino sugar
1 teaspoon pure distilled rosewater
3/4 cup cool water
3-4 ice cubes
Blend yogurt, sugar, rosewater and water in a blender for about 2 minutes. Add the ice cubes and blend for 1 minute. Serve this frothy goodness in chilled glasses.
Enjoy!
April 20th, 2012 by Janina

Hibiscus Cooler to the rescue

The  weather man said it was going to be hot today. I am such a hot weather wienie, so such news sent me into my usual hot weather freak out…

First make a batch of Hibiscus cooler. Then get errands done before noon so I can retreat to my cool cave (north facing master bedroom) with a chilled glass of Hibiscus Cooler avoiding the hottest part of the day. Whew!

Hibiscus Cooler

 

Hibiscus is a sacred flower in India used to balance first and second chakra disorders. Hibiscus flowers help purify the blood, support the circulatory system, reproductive system and kidney function, improve complexion and promote hair growth. The flowers can be made into a refreshing drink to eliminate excess heat from the body. Hibiscus is rich in vitamin C, so this drink can be taken in the winter served warm with a little extra ginger to help relieve and prevent the flu.

 

Hibiscus Cooler Recipe

8 cups of water

4 cinnamon sticks

1/2 cup dried hibiscus leaves

1 teaspoon -1 1/2 tablespoons fresh grated ginger (use less ginger in warmer weather, use more ginger in cooler weather)

Natural sweetener of your choice-honey, agave or maple syrup

In medium saucepan boil water. Add hibiscus flowers, cinnamon and ginger. Cover pot, reduce heat to low and simmer for about 10 minutes. Remove from heat and strain. Sweeten to taste. Serve chilled with a sprig of mint or warm in the winter with a lemon wedge.

Enjoy!

 

March 14th, 2012 by Janina

Kitcheree the wonder food!

Kitcheree (sometimes spelled Kitchadee) is a traditional Indian food made from split mung beans and basmati rice. It is indeed the wonder food! It’s easy to digest, cleansing to the digestive system, a complete protein and absolutely delicious. I try to cook it once a week for the family to help keep our digestion balanced. The children love it! Especially my youngest who lovingly calls it “yellow rice”. It is often my quick go to when I need a fast dinner as it only takes 25 minutes to cook.

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As I mentioned earlier, the combination of the rice and beans are a complete protein, so it can be a great protein source if you are vegetarian. When prepared with all the fixings, this meal encompasses all the six tastes, which in Ayurveda is part of eating a balanced diet, as each taste feeds our body, mind, senses and spirit and satisfies each of the dietary building blocks.

Because kitcheree is easy to digest and nourishing, it can be ground up and fed to your baby when they are getting into solids. It can also be eaten as a mono cleanse. I try to do this about once a month to reset my digestive system. Depending on what is going on in my schedule, I will eat only kitcheree for one or two days for breakfast, lunch and dinner. I feel great and I don’t at all feel starved of nourishment when doing this. Making it way more fun than a juice or broth cleanse….

Kitcheree can also be customized for each body type and time of year. Add some fresh grated ginger when you are needing to warm up or dried coconut when you need to cool down. Here is my basic Kitcheree recipe you can jazz up to your hearts content:

 

 

Kitcheree

3 tablespoons ghee (clarified butter) or olive oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric

1 cup white basmati rice (rinsed)

1 cup split yellow mung beans (rinsed)

6 cups lukewarm water

1 teaspoon salt

2 cups seasonal veggies (optional)

1/4 cup chopped fresh cilantro

lemon wedges

 

  • Gather and measure all your ingredients and have them ready to use.
  • Melt ghee or warm up oil in a large saucepan on medium heat
  • Add the mustard, cumin seeds and turmeric.
  • When the seeds start to pop, quickly (we don’t want the herbs to burn) add the rice and beans.
  • Stir for about 1-2 minutes or until the rice just starts to smell toasted.
  • Add all the water at once. Add the salt and veggies at this point if you are using them and bring to a boil.
  • Reduce heat, cover and simmer for 25 minutes.
  • Serve warm with chopped cilantro, pinch of salt or Braggs Amino Acids and a lemon wedge. If you have extra ghee,melt some and try drizzling a couple tablespoons of it over your dish for a richer flavor….mmmm!

Enjoy!

 

March 7th, 2012 by Janina

Natural Homemade Deodorant

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Time to make deodorant

I have been making and using this deodorant for about two years now and am pretty pleased with it.  My husband uses it and have turned a few friends on to it. My daughter has just started needing deodorant and I am happy that I have this natural alternative for her. The ingredients are things you may already have around the house and if not, are easily attained at your local market or health food store. I recycle my empty stick deodorant container and refill it as needed. Here is what you will need to make your own:

  • A bowl
  • an empty stick deodorant container
  • 1/4 cup Baking Soda
  • 1/4 cup Cornstarch or Arrowroot Powder
  • 2 Tbs Coconut Oil
  • 8-10 drops Pure Essential Oil (optional) I use either lavender or tea tree, both have antiseptic qualities. You are welcome to use any other oil that agrees with you or none at all.

Measure out the baking soda and cornstarch or arrowroot powder, place in a bowl and with a spoon mix well. Next add the coconut oil and the essential oil. Mix again, scraping the sides and mashing the mixture together with the back of he spoon. At this point, it’s still going to look dry and powdery. This is when you ditch the spoon and use your hands. Knead the mixture by picking up palm fulls and squeezing it in your hands. As you do this the coconut oil will warm up and start to melt, allowing the ingredients to blend. When the mixture can be formed into a ball, it’s done. Screw down your empty deodorant container about half way and start packing the mixture into it. *Do this part quickly, as the more you handle the mixture the more it will melt and you may end up with a soupy mess.* Once you have filled up your container, wipe off the container and place it in the fridge for about an hour to help it firm up. Use when ready.

 

FYI- On super stinky days, I may have to reapply, but I often had to do this with commercial deodorants. Also, coconut oil melts easily, so when we travel to warmer climates I put it in a plastic baggy so it doesn’t make a mess in my suitcase. Aside from these two minor issues I think it works fabulous!

Namaste~

 

March 3rd, 2012 by Janina

Tummy Tea

Hooray for Tummy Tea!

This is THE tea I whip up whenever we have any sort of tummy ache around here. The herbs used are all soothing digestive aids, so you can sip on this tea any time to support your digestion. I often sip on some after dinner or first thing in the morning. It’s super easy to make and your likely to already have the ingredients in your spice rack. The fennel is sweet in taste so the children don’t mind taking it at all and if they are feeling fussy about it, I add a pinch of honey to entice them.

 Tummy Tea

aka CCF Tea (cumin, coriander, fennel)

1 tsp whole Cumin seeds

1 tsp whole Coriander seeds

1 tsp whole Fennel seeds

Place all the seeds into a tea ball, place ball in cup and add 1 cup boiling water. Steep for 1-2 minutes and serve.

Be well~