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Posts Tagged ‘No Cook’

Buckets and buckets of dates. Date syrup is an easy way to use up dates so you can enjoy snacking on premium dates like the ones in the pic. Photo courtesy of stock.xchng

I’m loathe to waste anything. Perhaps this is a Persian thing. Or perhaps not. It’s definitely a “me” thing.

Recently, I lucked into a big, fresh batch of medjool dates. They’re creamy, caramel-y, and just perfect. But wouldn’t you know it? I had some other dates lying around that were looking pretty sad.

You know I was not going to let those sad, dried out little dates go to waste. I’d feel too guilty enjoying the plump, sassy ones I’d just been given knowing that the dry, pathetic ones were just sitting there, dessicating even more. Ha!

So date syrup to the rescue.

Me, my student Mythili, and Meera, at the Wanderlust Festival in Vermont earlier this summer. It was one interesting and fun June weekend!

Now I have a sweetener for my tea, baked goods, no-bake sweets, and whatever else I can think of. Best of all, it’s natural and makes good use of mineral-packed dates. And I get to snack on those other awesome dates guilt free. Well, not completely guilt-free. I don’t fast for Ramadan. Mad props to those who do, but I don’t. So in an act of restraint, I’ll try not to eat too many dates during the day as the fasting month kicks off in a few days. (Dates are a popular food to break the daylong fast with).

As to the recipe, it’s so simple, I’m not typing out a formal recipe. Because it’s summer and I roll super simple in the summer. Ha!  In my Vita-mix, I blended:

  • 20 dates, pits removed
  • 1 and a half cups of water
  • 1 Tablespoon of lemon juice
  • 1 teaspoon of vanilla extract

This yielded a good two cups of syrup. I just blended until it was smooth, which made the syrup liquidy and pourable. If you’re looking for a thicker texture, use less liquid.

I’ll be back at some point with a re-cap of some of my summer travel adventures, including my taking to the streets of NY on my bike. But for now, I’m off to enjoy more watermelon, which I’ve been eating tons of lately, and a chill evening. You all take care and stay cool.

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Pistachio Nut Butter with a touch of honey. It's actually very easy to make your own pistachio butter.

Lately I’ve been “shopping” in my own pantry and fridge to use up goodies already on hand and keep some money in my pocket. There is so much upheaval and need in the world on any given day, but lately it seems like so much is going on. It gets a bit overwhelming sometimes. So I’m focusing on having an attitude of gratitude and creating more with less.

It just so happens that I am lucky enough to have a surplus of pistachios at the moment, so I decided to make a nut butter with them. It took all of five minutes, turned out great, and I already have some easy recipes ideas in mind to use it in. Anything that’s good, I’ll share with you.

Of course, it’s quite delicious on its own. Or melted a bit on top of ice cream, in a sandwich, or mixed into oatmeal. Those are just a few ideas; as you can see, there are tons of uses for this stuff, as with any nut butter. Leave your ideas in the comments.

Stay tuned for some upgrades to West of Persia. I’m working on an Amazon store for the site, and also have a cool giveaway coming up.  Have a great day!

NOTE: Take a look at your blender or food processor’s instructions for making nut butters, and adjust your use of your machine as needed when making this, or any,  nut butter. I made mine with my Vita-Mix, and just used the wet blade (I don’t own the dry blade).

Homemade Pistachio-Honey Nut Butter

For approx 2/3 cup of nut butter:

  • 1 cup pistachios, shells removed
  • 2-3 Tablespoons oil (I used grapeseed oil)
  • 1 Tablespoon honey
  • 1-2 Tablespoons water

1. Grind the nuts in your machine until they’re broken down into chunks, but NOT pulverized.

2. Now add in oil, a Tablespoon at a time. Also add in honey and about half a tablespoon of water. Grind on low as a paste begins to form.

3. Stop blender, scrape down sides, and re-blend, adding water IF NEEDED little by little to get (or keep) things moving. Repeat this step as needed. Stop blending when the desired consistency is reached. I like my nut butters chunky sometimes, so I left this pistachio butter on the chunky side this time.

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Avocados star in this creamy, vegan milkshake, along with pistachios and coconut milk.

You won’t believe for one second that my Creamy Pistachio Almond Milkshake is healthy. No way. In fact, anyone who drinks it will swear it’s decadence in a glass. It’s a great way to get the good fats and other awesome nutrients from avocados, coconut milk, and pistachios into your body. Remember, don’t fear the good fats!

This is one of those recipes that came together in no time, with ingredients I had on hand, including an avocado that needed to be used up pronto. The avo gave it a beautiful pale green color, almost minty.

Creamy Pistachio Avocado Milkshake (Vegan)

For one milkshake, 16-20 ounces, or two smaller shakes, combine the following in a blender:

  • 1/2 avocado, ripe, flesh removed and seed discarded
  • 1 banana (can use 1 frozen banana)
  • 1/4 cup pistachios, shelled (unsalted is best, but salted is fine)
  • 1 cup coconut milk (I used So Delicious Plain. Canned works, too.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom or rose water (optional)
  • 1 Tablespoon French Vanilla So Delicious Coconut Creamer (optional)

1. Place all ingredients in a blender.  Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.

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Persian Sugarplums. These are simple and can be made quickly with any dried fruits and nuts you have on hand.

Merry Holidays, everyone! Does anyone really know what sugarplums are? What confection, precisely, is that Sugarplum Fairy in The Nutcracker dancing for anyways?

Turns out they’re balls of dried fruits and nuts, sometimes with spices added in, perhaps coated in powdered sugar. Well, besides sounding Christmasey, this all sounded very Persian to me. So I tooled around online, found some simple sugarplum recipes, and tweaked them to add a Persian twist. Voila!  Beautiful, tasty, festive holiday treats.

Simple to make, tasty, and these goodies actually taste better as the days go on. Time in the fridge give their flavors time to meld.  They’re plenty sweet, but perhaps a nice change of pace from all the cookies you might be enjoying lately.

 

These easy to make sugarplum are fast to prepare, and excellent with a cup of perfectly brewed hot tea.

Saffron-Infused Sugarplums

Prep time: 20 minutes or less, depending on what method you use to prep your fruits and nuts

Yield: Approximately 20 balls

Note: You can play around with the proportion of fruits to nuts, the types of fruit and  nuts that you use, and the spices. This recipe is extremely flexible.

Ingredients

  • 1 cup of slivered almonds
  • 1/3 cup pistachios, shells removed
  • 2 cups of mixed dried fruit. (I used Mariani’s mixed fruit, a blend of tender fruits I get at Costco, which includes apricots, plums, peaches, pears, and apples)
  • 1/2 c cup dried sour cherries
  • 1/4 cup honey (if vegan, use a vegan friendly option like molasses, agave, etc)
  • Pinch saffron dissolved in about a tablespoon of hot water
  • 1 Tablespoon pumpkin pie spice blend or Persian Spice Blend (Advieh)
  • 1/2 teaspoon vanilla extract (optional)
  • Shredded coconut flakes and/or confectioner’s sugar for garnish (optional)

Directions

1. Chop nuts into pieces, either via hand, crushing them with a rolling pin inside a bag, or use a blender or food processor to pulse once or twice to chop the pieces.  Chop or food process/blend the the fruits as well. Remove fruit and nut mixture from food processor or blender (if using), and set aside in a bowl.

2. Add honey to another bowl. Infuse honey with saffron and hot water, and then add in the pumpkin pie spice or Persian spice blend and vanilla (if using). Mix well.

3. Combine honey mixture with fruit/nut mixture, and mix very well.

4. Use your hands to form this mixture into balls. (Mixture will be very sticky. Keep a dampened cloth handy to wipe down your hands periodically). Roll in confectioner’s sugar or coconut flakes, if using. Refrigerate in an airtight container and enjoy at your leisure.

 

Happy Holidays, Merry Christmas to those who celebrate it, and wishing every one of you a fantastic 2011!

 

 

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Sweet, simple, no-bake version of Gazelle's Horns cookies. Two cups of tea served in coffee cups I found cute. Yes, I enjoy drinking tea from coffee mugs. Go figure.

A heart filled with desire for

sweetness and tender souls

must not waste itself with unsavory matters

—-Rumi

The above is quoted from a ghazal poem by Rumi (the famous Persian poet).

The words above speak to me especially now, in light of recent events and changes in my life. More and more I’m learning to stand up for myself, to listen to that inner voice of wisdom and peace. To feel more comfortable and at ease in my own skin, and in this world. To set boundaries and let go of relationships, situations and thought patterns that no longer serve me or the greater good.

You can play around with the shape of these cookies. They're quite malleable. Kinda like Play-Doh.

After all, Yoga  and many religious faiths teach us about non-violence and forgiveness, but we sometimes forget that we can be violent and unforgiving to ourselves, even if only mentally or in our own hearts. So in my desire for only sweetness and tender souls, I’m letting go of unsavory matters whenever possible. I’m giving mental violence the boot and allowing my heart to open a bit more to love and forgiveness.

With spiritual reflection and sweetness on my mind, some cookies sounded about right. Ha, I’m easily pleased! Today’s cookies are Gazelle’s Horns, popular especially during Ramadan.

Ramadam kareem!

Speaking of Ramadan, a belated Ramadan Kareem to  everyone who is observing the fast.  I admire you so very much.  I’ve so been meaning to do a Ramadan shout-out since the holiday started, but kept waiting for that perfect moment. Then I realized that there is no perfect moment, at least not always. So a big, respectful acknowledgment to all of you out there who are fasting.Your mental and physical strength are simply amazing.

Try this simple cookie recipe some evening. You’re sure to enjoy its ease of prep. This is based on a recipe posted by Nisrine of Dinners and Dreams who in turn based her on a recipe presented by this site, which is in French.  I’ve had these cookies before during travels in Syria, and also here in NYC. They’re quiet satisfying and delicious. Imagine my delight when I learned they’re also gluten-free, and easily veganizable as well.

Did I mention they’re also no bake? Yes, indeed they are. There is another version that is baked–I’ll probably try that after the August heat has gone away, and report back then.

Isn't she lovely? A gazelle! One of my favorite animals, and super popular creature of myth and imagination in the Middle East. Poems and cookies are named after this animal. An exceedingly beautiful woman is sometimes nicknames a gazelle. How sweet! Photo courtesy of stock.xchng.com.

And in case I got a bit too deep for you earlier with my musings, let’s not forget my sly sense of humor lives on, no matter what changes are afoot in my life. I have fun, maybe too much fun,  with the name of these cookies. Like I said, they’re known as Gazelle’s Horns. Sometimes I make a really lame, junior high joke and call these Horny Gazelle Cookies. Because I’m sophisticated like that, yanno.

No Bake Gazelle’s Horns Cookies

I used Bob’s Red Mill Finely Ground Almond Meal/Flour in this recipe. Coconut oil was courtesy of Tropical Traditions.

Ingredients:

  • 2 cups almond meal (ground, blanched almonds)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon mahlab (optional)
  • Pinch salt
  • 2 tablespoons coconut oil or unsalted butter or non-dairy “butter” (like Earth Balance)
  • 5 Tablespoons of honey (or agave for vegan option)
  • 2 teaspoons orange blossom water (or rose water, if you prefer that taste)

1. In a large bowl, combine the almond meal, mahlab, cinnamon and salt. Mix. Get rid of any lumps in the almond meal by using a fork to break lumps up.

2. Stir in the wet ingredients: coconut oil, honey and orange blossom or rose water.

3. If the mixture is too wet to shape with your bare hands, add a bit more almond flour and/or chill the mixture for up to half an hour.

4. Shape into half moon-shaped cookies. From here, you can leave the shape as is, or make it into more of an elongated “S” shape to simulate a different gazelle’s horn shape.

5. Enjoy immediately with tea or coffee, or refrigerate.

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This fast, fresh, and delicous avocado tabouli salad is a snap to make on the go. Take the avocado with you and mix the tabouli salad and avo together.

Hey Guys! I’ve been totally MIA, I’m well aware of this. For me, so-called “Summer Hours” involve working two jobs, so it’s not like I’ve been living a life of leisure in, say, the Caribbean. I WISH.

A random snap of morning glories in Harlem. Hmm, "Morning Glories in Harlem" sounds like the name of a play or something. Pic snapped this past weekend on a long walk.

So for days when I’m on the go, this avocado tabouli salad is a quick solution. It’s so simple, I’m not gonna even write out a full recipe. I just pack the avocado with me, keep the tabouli salad in an airtight container (after I’ve bought if from my fave Middle Eastern deli/falafel shack). When it’s time to eat, I bust out a butter knife, cut and slice the avocado, scoop it out, and mix the tabouli and avocado together. Sometimes I sprinkle with all or some of the following:

  • salt and pepper
  • olive oil
  • fresh lemon juice

That’s it! A fast, fresh, and mostly raw meal. I’ll be posting my own tabouli recipe at some point down the line–full of parsley, mint, and a surprise secret ingredient or two, but first, let me get to the point where I can actually make tabouli again. Not gonna lie–it’s a bit of a process, and I don’t have time at the moment.

In the meantime, enjoy this energizing and filling recipe, and I’ll see you all around again soon. Xoxo!

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Hey gang. I’m back from Texas. Sorry for the dry spell here on the blog. I’ve been working my tail off in the humid, heat waved NYC. This is a busy time of year for me, so if bloggage isn’t as regular, you’ll forgive me and we all can pretend I’m keeping leisurely “summer hours,” right? Which, in a way, I suppose I AM keeping summer hours. Long hours, not leisurely hours, but whatevs. Ha!

Oh, and let me apologize upfront for the randomness of the images in this post. Beauty shots will have to wait, because I’m busy ;-)

Luckily, it’s not all work. Mostly work, but not all. You might recall my “Big Fat Afghani Wedding Adventure” post from back in April, where I posted pics of the lavish buffet dinner at a wedding I attended. To be sure, it was a meal to be remembered, and I didn’t eat lightly. Everything in moderation, including moderation, right?

I drafted this here post a while back and never got around to publishing it. Now I”m glad, because what better time to publish it than in summer, where there are lots of parties, but also lots of pool and beach and bikini and bathing suit time? For me, this post is especially timely, as I’ll be spending some time at the beach in the coming days.

There’s no need for a large meal to cause ongoing drama. So can we indulge a bit yet still keep on track overall? I definitely think so. It’s important to look at the big picture. One large meal doesn’t have to make or break our eating and health goals. It doesn’t have to be the start of a downward spiral!  But there are a few things we can do before, after, and during the meal to put the odds of bouncing back  in our favor.

As a Yoga teacher, I try to maintain balance, both in my eating and exercise habits. It’s also important to not be rigid–to be flexible and not such a slave to one’s own principles, as of of my friends (also a fellow Yoga teacher) likes to say.

So here are a few tips I find helpful for celebratory special occasion meal. The tips that follow are tips I’ve gleaned from nutritionist friends, research, and my own personal experience, and I share them with my clients, and now, with my readers, too.

I’m using these tips now myself, as my friends Denise and Rich are getting married and their engagement party is coming up. They’re foodies, so you know the cuisine will be excellent. An aside: Denise actually has a really hilarious website called Really Bad Dates that she hasn’t updated in a while, so I encourage everyone to go on over there and submit bunches of bad dates you’ve been on. Your tales of woe are completely anonymous, of course, I’m hoping that she’ll see some fresh new submissions and start updating the site again  (in between bouts of wedding planning and working). Her site’s a winner.

Ok, now on to the tips. Remembering that these tips are not medical advice, and that your mileage may vary. If you have any tips of your own to add, please leave a comment. I’d love to know your tips and tricks for enjoying a big meal without big misery after.

Before the Meal:

1. Cut out or at least limit bread and desserts for a few days (or at least a few hours!) ahead of the meal. Eat lots of vegetables to have a good fiber intake.

2. Daily: Drink a warm cup of filtered water with fresh lemon or lime juice as your first drink of the morning. It’s very cleansing to the digestive tract, liver, and blood. For an extra boost, add in a splash of apple cider vinegar, which can help ease bloat.

3. Consider taking a probiotic, or eating or drinking something with natural probiotics. These helpful bacteria help to ease our digestion. Probiotic sources include kefir, sauerkraut, yogurt, and kombucha. Or you can use this vegan probiotic that I happen to like a lot.

4. The day of, eat lightly but don’t starve yourself. What works for me is a green smoothie for breakfast and a large salad with some sort of protein for lunch. For example, the day of the Afghani wedding, I had a late lunch of a spinach salad with a wedge of a vegetarian frittata as a protein source. A filling, nutritious, yet light meal.

4. To further prevent bloat: Only eat fruit on an empty stomach, and well ahead of any protein. Since fruit digests quickly–usually within 45 minutes–it’s important to time when we eat it carefully. Eating it too close to a big meal (either before OR after) can cause bloating, because the fruit gets stuck in our digestive tracts as the bigger, heavier proteins and fats digest. In other words, things get, uh, “backed up.” We start to feel bloat and perhaps constipation. Not fun!

During the Meal:

1. Scope out the buffet/menu choices ahead of time if at all possible, to get a sense of what is available, what you want to eat more of, and what you might prefer to skip.

2. Slow your roll. As in, eat slowly, putting your utensils down in between bites.

3. Use small plates if possible. You can always go back for seconds if you’re still hungry. Studies have shown that we do tend to eat what’s put in front of us, and I find the small plate trick really works. I do this at home most of the time, except for big servings of salad and veggies.

4. Enjoy. Seriously, this important. If you’re going to have a lavish meal, enjoy every bite. You might even find that by tuning into each bite, you are satisfied with less food overall.

5. Enjoy not just the meal, but the company you’re with. Savor the moment. Life is short, and we have to remember that every moment is precious.

After the Meal:

1.  MOVE! Walk around and/or dance a bit (or a lot!) to stay active.

2.  Lemon Water, again. Start your next morning with warm lemon water again.

3. Probiotics again. Take another probiotic to aid digestion.

4. Drink some unsweetened cranberry juice. This will ease bloating. My double whammy trick to get a healthy dose of  both probiotics and cranberry? Cranberry kombucha.

4. Then drink a green smoothie for breakfast, but only sip it when you’re hungry. You can always make it and take it with you to enjoy once the hunger pangs hit.

5. If you’re not hungry, don’t force yourself to eat. It’s okay to eat very lightly for a day or two after a large meal.

And what of these green smoothies? Well, here is one basic recipe to try:

Summer Green Smoothie with a Tropical Twist.

Ok, so if you made it to the end of this post, congrats. Got kinda long-winded there! Now go out and enjoy that summer fun!

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