Thai Lime Fish Stew

I have been sick much of 2010.  First with a horrible stomach virus, then strep throat, then a cold and then a sinus infection.  I'm hoping I am done being sick for the year!  I did a lot of plane traveling before I got sick, which may be why I caught such a horrible bug that sent me on a never-ending string of illness.  I am not one of those crazy Bikram people who go to class when they are sick (thinking that being in heat will break their fever or the other day I had this guy's raging case of Athlete's Foot in my face during the floor series, ugh).  I believe it is not only disrespectful to the class, but to yourself.  Nevertheless, not making it to yoga for a while has been a horrible damper on my physical and mental health.  I depend on Bikram for my spinal health, my depression and my insomnia.  

While under-the-weather, I made tons of different healing soups.  This soup especially, was pleasing to my mind, body and spirit.  It's light, flavorful and perfect for dinner after hot yoga.  I love the lime intensity along with the fresh veggies and flaky white fish.  Next time, I might not even include the rice noodles as it could be just as good without the extra calories.  Hope you enjoy it!

Inspired by Jaden of Steamy Kitchen
Serves 4

Ingredients

* 8 oz fresh or thawed cod
* 2 tablespoons coriander 

* 4 whole cloves
* 1 cinnamon stick
* 1 quart vegetable stock, preferably homemade
* 1 small onion, peeled and quartered
* 1 tablespoon of pressed ginger (I used the jar kind)
* 4 tablespoons soy sauce

* 2 cups chopped bok choy
* 1 cup frozen shelled edamame
* 2 oz. rice noodles (I prefer Tinkyada brand)

Garnish
* 1-2 tablespoon cilantro, chopped- for garnish 

* 1-2 tablespoon chopped green onions 

* 2 whole limes (1/2 squeezed lime per bowl)
* 1 squirt of Sriracha

The Method
1. In a large soup pot, add the broth, soy sauce, onion, ginger, bok choy, edamame, cinnamon stick, coriander and cloves (I suggest putting the cloves in a spice mesh ball for easy removal) and cook for 20 minutes on medium-high heat.  

2. Cut the cod into 1 inch pieces and add it to the pot.  Cook for an additional 10 minutes on medium heat.

3. Remove the cinnamon stick and mesh ball (or sift out the cloves individually). Add the noodles to the pot and cook on medium heat until they are soft (approx 5 more minutes).

4. To serve, ladle into bowls, squeeze half of a lime into each bowl, a squirt of Sriracha, and the chopped cilantro and green onion as garnish. 

Banilla Nut "Ice cream"

It's been getting warmer in Seattle, and naturally, ice cream is what my Sweet Tooth desires.  The New York Times and several foodie bloggers have convinced me that there is nothing more genius than frozen banana ice cream.  That's right, one banana, one serving of delicious ice cream.  All you need is either a food processor or a blender.  You can add any other fruit or sweetness to it as you desire.  I added 1 tablespoon almond butter and 1/2 teaspoon vanilla.

The Method

Peel banana and throw all ingredients into food processor and set on puree for a few minutes.  Scrape the sides in between blending.

Blend until smooth like frozen yogurt.

Sunrise Hash

This is a quick, protein-rich, delicious alternative to your standard egg breakfast.  I took leftover roasted yams and squash and topped them with canned kipper, avocado, eggs and hot sauce. Talk about flavor explosion!  The sweet vs. salty dynamic flavors were definitely at work here.  I felt charged up for the rest of my day! 

Ingredients

Any cubed roasted veggies

2 eggs, poached

1 can kipper filets

1/2 avocado, cubed

2 squirts of your favorite hot sauce

Protein Wrap

"Hey what's for lunch?  I'm hungry like now?"

How about 4 food groups in one meal then some fruit for dessert?  This is one of my favorite easy-not-greasy quick meals.  If you like tuna salad, then give canned smashed sardines a try!  A revival of these omega-3-friendly fish is making a big comeback in the foodie world.  Their taste is rich and does not require adding much to the mash to make it flavorful, unlike tuna fish. This wrap is a protein punch before attending hot yoga.

What's in my wrap?

Wrap: Low-carb Whole Wheat Wrap

Veggies: Baby Spinach leaves and Roma Tomatoes

Dairy: Crumbled Goat Cheese

Meat: 1 can, fork-mashed sardines (I prefer either the mustard dill or spicy flavors) 

+ a few grinds of the pepper mill

 

Avocado Toast

Can we officially call this food porn?

When I see a ripe avocado, I first think of this delicious snack.  I learned about this from my chef friend Dani in Chicago.  It's simple, it's good, it's delicious.  Avocado Toast is good for breakfast or for a tasty protein snack before or after class.

Ingredients

1 piece of whole grain toast

1/2 avocado

1/2 T. EVOO (extra virgin olive oil)

1 squirt of lemon or lime juice

1 shake of sea salt

1-2 shakes of crushed red pepper

The Method

Place avocado half on toast and smash with fork until spread to your liking.  Next, a splash of citrus then a sprinkle of EVOO. Add salt and pepper. Enjoy!

No "hoof" Marshmallows

This was a random purchase I made at my local food co-op, and boy am I glad I did.  Who says Vegan sweet stuff isn't good? (Well, I do sometimes...)  These "Dandies" are made by Chicago Soydairy in Lombard, IL and are sooooo tasty.  They're like little candy treats I can't stopping popping in my mouth.  Almost too good to waste dissolving in hot cocoa.  They are the perfect size - if a big and small marshmallow met in the middle.  

Their vanilla flavor explodes in your mouth with a very slight granule texture.  It's almost like eating little bits of frosting.  Mmmmm.  The best part is they are both vegan and gluten free.  Made from beet sugar and 10 calories a piece, these are a great solution to my sweet tooth.  


Nooooo, I'm drowningggggg!!!!!!!

Coconut Curry Tempeh Micro Salad

Let's continue the topic of COCONUT CURRY, which apparently I am addicted to.  
SUBJECT: TEXTURE
I get so darn sick of eating salad when I want something light, healthy and easy.  Salad every day, blah blah blah.  Unfortunately, when I don't have the time or imagination do make anything different, I have to learn to trick myself into eating one.  Also, when I lived in Chicago, I worked near a Pockets - where I became addicted to their chopped salads.  Seriously, the texture alone could fool anyone into eating salad every day.  It's all about TEXTURE!  All you need to make this is a food processor and your favorite veggies!  What really made this recipe work was topping the cold, fresh, chopped veggies with warm crunchy coconut curry tempeh strips.  CRUNCH EXPLOSION IN MY MOUTH!

My Ingredients
A few handfuls of spinach and romaine
1 peeled carrot
1/2 cucumber
1/3 red onion
A handful of cherry tomatoes
A handful of mushrooms
1 green pepper, sliced and de-seeded

Toppings:
Tempeh Strips
Crumbled Feta cheese
Your favorite dressing (I used honey mustard)


The Method
Throw all veggies into a food processor and pulse until they are finely chopped but not too much or they'll liquidate!  

Next, saute the tempeh strips on medium heat and olive oil until each side turns crispy brown.  You can find tempeh or tempeh strips at health food stores like Whole Foods or PCC.  Finally, top the veggie mix with tempeh, the cheese and your favorite dressing. Viola! Texture does the trick!