Nova Health Naturopathic Centre Blog

True Health and Well Being

Cold Weather Recipes, part 1 December 6, 2010

Filed under: recipes — novahealthnaturopathic @ 4:19 pm

With winter in full swing, you may be finding yourself craving something heartier and more warming for your evening meal. Both of these recipes feature brown rice, which, because it is minimally processed, has a high nutrient content and contains satiating starches, without causing it to spike your blood sugar. (For more information on the nutritional properties of brown rice, go here: http://whfoods.org/genpage.php?tname=foodspice&dbid=128)

They also feature warming spices, such as cinnamon, allspice and chili powder. In energy-based medical systems, such as Traditional Chinese Medicine, cinnamon is lauded for its ability to warm one from the inside out. Chili powder is really a mix of spices, usually containing cumin, oregano, garlic powder, salt and some variety of chili peppers. Chilis are famous for their ability to you up, but they also fight inflammation, boost immunity, clear congestion and can aid in healthy weight loss. (Chilis are perfect to help you combat winter woes!)

Baked Plantain with Tofu and Brown Basmati Rice

  • 3 Cups Water
  • 1 Cup Brown Basmati Rice
  • 1 medium sized Onion
  • 1 lb. extra firm Tofu
  • 5 Plantains
  • 2 tsp. Cinnamon
  • 1 tsp. Allspice

Peel and dice the onion. Boil the water and place in a large covered glass or ceramic casserole dish. Add the rice, onion, cinnamon, and allspice. Stir and place the dish in the oven (preheated to 350F) for about twenty minutes.

Dice the tofu. Peel and slice the plantain lengthwise, then slice the plantain halves into pieces not over 1/4″. Remove the casserole dish from the oven after the initial cooking and add the tofu and plantain. Mix well and place back in oven for another 35-45 minutes, mixing at 15 minute intervals. When it is ready, the plantain should be soft, but not mushy, and all the water should be absorbed.  Serve warm or chilled, as breakfast or dessert.

Chickpea and Eggplant Stew

  • 2 large eggplants (cubed)
  • 1 medium onion (diced)
  • 3 garlic cloves
  • 1 can chickpea (drained and washed)
  • 1 can diced tomatoes (or freshly diced)
  • 1 cup vegetable broth
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • Cooked brown rice

Cut off the ends of the eggplant, then chop into ¾” cubes. Chop the onion roughly. Mince the garlic. Heat a large deep-sided fry pan over a medium heat with water. Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to prevent sticking. Steam fry.  Cook until the onions have softened (approx. 4-5 minutes). Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes. Salt and pepper to taste. Serve over brown rice.  Add more seasoning to liking.

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