Category: Recipes

Granola Made Simple

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Okay ladies and gents, there is no excuse to go out and buy granola any more. You can make this simple, nutritious, delicious AND sugar free version at home in less than 30 minutes. Yup, I’m so serious. You are not dreaming. This is real and it is good.  Trust me, I get sad once it’s all gone. I was inspired by the fabulous Sarah Wilson, author of I Quit Sugar, when I embarked on my amazing 80 day journey sans the white stuff (more on that later). Her recipe is quite similar but it wouldn’t be my recipe without a little Guramrit flair. 

What You Need: 

3 tbs of raw coconut oil (melted, you can also use butter, grass fed and organic only!)

3 cups of toasted unsweetened coconut flakes 

1 cup of chopped raw almonds

1 cup of chopped raw cashews

1 cup of chopped walnuts/hazelnuts 

1 cup of Irish oats (uncooked)

1/2 cup raw cacao (if you’re not a chocolate fan you can omit) 

1/2 tsp cinnamon

2 tbs chia seeds

How You Make It: 

  1. Preheat oven to 250 degrees Fahrenheit. 
  2. Combine all ingredients in a large mixing bowl and set aside. 
  3. Line a baking tray with parchment paper (or if you have a nonstick baking tray, you can ignore this step)
  4. Spread all ingredients evenly on the tray. Bake at 250 for 25 minutes, turning half way through to ensure an even cooking process. 
  5. Remove from the oven and set aside to cool. 
  6. Store in an airtight container!

Options for Serving:

You can serve this with: fresh mixed berries, eaten alone for a snack, with greek yogurt or cultured coconut yogurt. Serve on top of coconut ice cream as a yummy dessert.

Optional Mix-ins after cooking:

  • Unsweetened carob chips
  • Dark chocolate chips
  • Raisins, dried cranberries

The options are endless and delicious. 

I actually nibbled on this for breakfast this morning after my green smoothie. YUM! 

Peace, love and no beef! 

Guramrit 

 

Roasted Corn Salad

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2014-03-30 16.31.16

Summer is upon us and I am SO excited!

Seriously…I am really ready for the sunshine, beach weather, warmth, bonding, vacations and everything that comes with the territory of the season.

One of my FAVORITE things about summer has to be the food.

There are so many goodies in season for summer. Peaches, cherries, corn, greens…I can go on and on and on and on.

Summer is really all about eating cooling foods and I have the recipe to keep you cool and satisfied.

So as soon as you hear your tummy grumbling after reading my recipe, head on over to your closest farmer’s market and grab some goodies!

What You Need: 

2 ears of corn roasted until slightly browned over open flame or grill, kernels removed and set aside (or you can buy the frozen roasted corn from Trader Joe’s, just defrost the entire bag and use in this salad)

2 avocados, cubed

2 vine ripened tomatoes, diced

2 cloves of garlic, smashed and diced

1 shallot, diced

Juice of 1 lime

Handful of cilantro, roughly chopped

Pink Himalayan Sea Salt to taste

 

How You Make it: 

  1. Combine all ingredients in a large bowl. Season with salt. Serve.

How easy is that? I think I might need a snack after talking about this…

Off to the fridge!

Peace, love and no beef!

Guramrit

 

 

Pudla for Your Soul aka Indian Chickpea Crepes

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2014-05-20 20.12.19

Gasp! This is the second Indian recipe I’ve decided to share with all of you.

I am really excited. First, because I actually successfully made these for the FIRST time. Second, I just really love these so much and it brings back amazing memories from my childhood, dipping these yummy babies in loads of ketchup (forgive me, I didn’t know any better- though it still tastes delicious with or without it).

So, wipe the drool off your chin and get ready to enjoy one of the easiest Indian dishes EVER (and it’s gluten free).

What You Need: 

1 1/3 cups chickpea/garbanzo/gram (also known as besan) flour
1 cup water
1 jalapeno, diced finely
1 cup cilantro, chopped
1 tomato, finely chopped
2 cloves of garlic, diced
1 inch fresh ginger, chopped
2 teaspoons sea salt
1/2 teaspoon chili powder
1 tablespoon of ghee/clarified butter (this isn’t necessarily vegan, but honestly it’s not going to kill you to use it!) **option to use canola oil**

How You Make it: 

  1. In a large mixing bowl, combine the besan/chickpea flour, salt, chili powder. Finely chop the cilantro, jalapeno and grated ginger and toss in. Slowly pour in the water removing any lumps that may have formed- use your hands!
  2. When you have a smooth mixture, let sit for at least half an hour or up to 2 hours.
  3. Once you’re ready to cook, toss in tomatoes. Stirring gently.
  4. Grab a tawa, cast iron skillet or frying pan. Heat on high and drizzle a small amount of ghee or canola oil. Reduce the heat to medium high.
  5. Using a ladle, pour gently onto the center of the pan. Gently move the mixture around to form a circle, hopefully as evenly as possible.
  6. Cook on one side until you see bubbles forming on the top (think, pancakes). Flip over and cook the other side until golden brown and crispy.
  7. Serve while hot with chutney, greek yogurt (or tzatziki), ketchup or however else you like your pancakes 🙂

Now, get yourself to the kitchen and start making these today! You will start craving these yummy savory pancakes RIGHT now.

For the tzatziki lovers

For the tzatziki lovers

Peace, love and NO Beef!

Guramrit

 

Holla for Chana Masala

3 Comments

2014-04-16 19.47.32

I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!

Guramrit

 

Sexy Kale Salad

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2014-03-14 14.12.10

Spring is all about getting sexy for summer time. What better way to prepare your body for warmer weather than a light and delicious salad? I thoroughly enjoy eating a light yet filling salad. You can really jazz up a salad with a few change of ingredients, mixing up your greens and trying different dressings to tickle your taste buds.

Earlier this month, I visited Dr. Andrew Weil’s restaurant, True Foods in Newport Beach, CA. I am a huge fan of Dr. Weil and his anti-inflammatory diet. His recipes are mouthwatering and absolutely fabulous. Even my boyfriend who is not a big green juice drinker, tried a kale-aid (kale, apple, cucumber, lemon & ginger juice).  He scarfed down the street tacos (check them out, small, fresh and absolutely divine for the carnivore you love). I ordered his kale crunch salad with avocado, grapefruit, kale, cabbage, watercress, almond and radish with a chili garlic dressing. I could NOT get over how incredible this salad was. I really have not ever tasted a salad this phenomenal. The moment I got home I HAD to recreate this salad.

For you lovers of kale, try this salad for your next meal. I guarantee you will be craving this salad.

What You Need: 

For the Salad

  • 1 bag or bunch of Tuscan kale (you can get a bag of organic Tuscan kale from Trader Joes), chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 cup of radishes, sliced
  • 1 red grapefruit, sectioned (skin removed)
  • 1 blood orange, sectioned (skin removed)
  • 1 avocado, sliced
  • 1/2 cup slivered almonds

For the Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 scallion, chopped
  • Juice of one lime
  • 1 tbsp Sriracha (or more to taste)
  • 1 tsp red chili flakes
  • Sea salt to taste

How You Make It: 

  1. Add kale to a large bowl. Drizzle in one tablespoon of olive oil and begin to massage the olive oil into the kale with your hands. Continue to massage until the kale has wilted and slightly darkened (this will remove the bitterness of the kale and bring out the amazing nutrients in this perfect green).
  2. Toss in the rest of the ingredients for the salad. Let sit for a few minutes while you whip up the dressing.
  3. In a small bowl, mix together the ingredients for the dressing. Season with sea salt or a little extra sriracha if you like!
  4. Serve with a little extra slivered almonds for garnish.

Enjoy getting sexy for summer!

Peace, love and NO beef!

Guramrit