Serves 4

Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.

Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, which tend to leach out or become depleted through cooking. Use a good, firm pressure, and really work the oil or dressing into the vegetables for at least 2 minutes.

Nutrition Tip: Coconut aminos is a new alternative to soy sauce. It’s gluten-free and soy-free, and raw. I love the taste and is a good source for amino acids. I use Coconut Secret brand, found at natural foods stores.

MARINADE
2 tablespoons coconut aminos or tamari soy sauce
2 tablespoons raw honey
Juice of 1/2 lemon
1 tablespoon tahini (sesame butter) or almond butter
2 tablespoons olive oil
1-2 teaspoons minced or grated fresh ginger
1 teaspoon toasted sesame oil

STIR-FRY
1 cup small-diced broccoli florets
1 1/2 cup sliced shitake mushrooms
2 small-medium parsnips, rough chopped
1 medium carrot, sliced into matchstick pieces
1 cup chopped snow peas
Black sesame seeds (optional, for garnish)

Whisk all the marinade ingredients in a large mixing bowl.

Place the broccoli into the bowl with the marinade. Begin to massage the dressing into the broccoli, “wilting” the veggies with the heat and pressure of your fingers. Massage with a strong, pressing motion for about a minute. Add the shitakes, and massage again just to  wilt slightly, 10-20 seconds. Let sit while you prepare the “rice”.

Place the parsnip pieces into a food processor and pulse 16-18 times until you have small, rice-sized pieces. Toss them into the bowl with the broccoli. Mix in the carrots and snap peas.

Plate, and garnish with the optional black sesame seeds.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

Traditionally cooked in a clay tagine (cone-shaped pot) this version  uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.

This recipe, written by Alison Anton, was published in Natural Solutions magazine in 2008 for an article on inflammation.

Nutrition Tip: To retain the delicate vitamins a phyto-nutrients in lemon, add lemon juice and rind at the end of cooking, after removing the pot from the heat.

CHARMOULA
1 yellow onion, diced
3/4 cup chopped parsley, and a little more for garnish
1 teaspoon honey or several drops liquid stevia
1/2 teaspoon each:
turmeric
ground ginger
mild paprika
ground cumin
1/8 teaspoon cayenne

CHICKEN
2 tablespoons olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 – 1 teaspoon salt (check sodium content of stock!)
1/2 cup Gaeta or Kalamata olives, optionally pitted

Mix the charmoula ingredients in a medium bowl.

Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.

Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 25-28 minutes, until the chicken is tender and no pink flesh remains.

Remove the chicken pieces to a platter. Turn the heat up to medium-high and let the sauce simmer for 3-5 minutes, until reduced enough that you can almost complete a figure eight on the bottom of the pan with your spatula.

Remove the pan from the heat and stir in the lemon zest, lemon juice, olives and salt.

Spoon the sauce over the chicken and garnish with the remaining parsley.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes 12-14 skewers

These favorite Thai appetizers are a hit for parties, potlucks or weekend snacks. Their mildly-spiced, sweet flavors make them a winner for kids too! If you want to fore go the chicken, the almond sauce makes a great dip for Thai summer rolls or even as a dressing for a grated carrot and raisin salad.

Nutrition Tip: I baked some of these in the oven (vs grilled) to see how they’d turn out and they were quite tasty. The only thing lacking was the signature grill marks and the “caramelized” taste that comes with browned meats.

EQUIPMENT
Blender or food processor
14 (6-inch) skewers
Gas, charcoal or stovetop grill

MARINADE
1/2 cup peanut or almond butter (try my Home Made Nut Butter)
1 cup coconut milk
1/4 packed cup cilantro leaves
3-4 tablespoons honey or several drops liquid stevia extract
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 medium shallot
2 cloves garlic
1-inch piece fresh ginger, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
Dash cayenne pepper or red chili flakes

CHICKEN
1 pound boneless, skinless chicken breasts
14 6-inch skewers
Cilantro leaves (for garnish)

Throw all of the marinade ingredients into a blender or food processor and blend until smooth. Add 1-2 tablespoons of water only if it’s very thick.

Divide the marinade in half, placing half into a large shallow dish for the chicken marinade, and the other half into a small serving dish for the dipping sauce. Cover the dipping sauce and refrigerate until needed.

Cut the chicken into 1/2-inch wide strips that are 2-3 inches long. Toss the chicken into the bowl with the marinade and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to develop and the ginger to soften the meat.

Remove the dipping sauce from the fridge and let sit at room temperature for 15-20 minutes before serving. Add a touch of water or lime juice if it is still very thick at room temperature.

Skewer the meat onto the sticks, spreading the strips out along the sticks, allowing as much meat as possible to be open to the heat. Lay them onto a plate lined with paper towels and pat-dry both top and bottom, removing excess marinade that will burn on the grill.

Heat the grill to medium. Grill 2-3 minutes each side, making sure thicker pieces cook all the way through.

Place the skewers on a plate or platter. Drizzle with the remaining marinade, or leave on the side as a dip. Garnish the plate with the cilantro leaves.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Yield: 4 servings

This delicate fish dish uses the traditional Asian flavors of soy, ginger and toasted sesame oil for a mildly-flavored and easy to make entree. A raw salad of cucumber and radish is served on the side.

Cooking Tip: Slice fish fillets before cooking to get a smooth, clean cut. Use the sharpest knife you have, preferably a slicing knife, and try to complete the movement in one long slice, verses “sawing” at the fish that will create rough, jagged edges. Slicing at a diagonal is an attractive cut and will make the portion look bigger.

Cooking Tip: When a recipe calls for “toasted” sesame oil, it’s imperative that you actually use toasted sesame versus plain. The toasted oil is what imparts the dish with a traditional Asian flavor that cannot be replicated with plain oil. Although I generally do not recommend toasted nuts, seeds and oils, toasted sesame oil is used in small quantities and is a staple pantry item for Asian cooking.

FISH
2 tablespoons tamari soy sauce
1 tablespoon mirin (Asian seasoning wine)
1 teaspoon honey
1 teaspoon fresh minced or grated ginger
1 teaspoon toasted sesame oil
1 pound salmon fillet, skin on
1-2 tablespoons ghee or sesame oil (for searing)
Black sesame seeds (for garnish)

SALAD
2 tablespoons brown rice vinegar
2 teaspoons honey
1 small shallot, minced
1 teaspoon toasted sesame oil
Pinch salt
1 cucumber, optionally peeled, thinly sliced
4 radishes, thinly sliced

In a wide shallow dish, combine the tamari, mirin, honey, ginger and oil. With a thin, sharp knife, slice the salmon into four broad slices. Place the slices into the marinade, flesh-side down. Cover and refrigerate for at least 30 minutes, up to several hours.

Whisk the vinegar, honey, shallot, oil and salt in a medium bowl. Add the sliced cucumber and radishes, and let marinate for 30-60 minutes.

To sear the fish, heat the ghee or oil in a large skillet over medium heat. Place the fillets into the pan, flesh-side down, and cook for 2 minutes. Carefully flip and cook for an additional 3 minutes.

Transfer the fish to a decorative platter and top with a few of the cucumber and radish slices. Garnish with a sprinkling of black sesame seeds. Serve the remaining salad on the side.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

This mildly spiced Indian dish combines aromatic brown basmati rice with delicate pieces of chicken for a flavorful all-in-one meal. This recipe uses many of the staple Indian spices, including a hint of mace and saffron for a distinctive biryani flavor. Chilis can be added for an extra kick, if desired.

Cooking Tip: Basmati is a special long-grain rice grown in the Northern regions of India and Nepal. It has a distinct nutty, earthy flavor that can’t be found in other rices. If you can’t find brown basmati, use brown jasmine. Basmati takes longer to cook than other rices – note that it should be soaked for an hour before cooking to get the right texture (especially if using brown). Always cover the the pan tightly to minimize steam loss; I use a kitchen towel under the lid to get a good seal. This recipe doesn’t call for an exact amount of water; the rice is cooked until only half-done, and the remaining water is discarded.

Cooking Tip: Make it easy on yourself and get these four easy steps out of the way while the rice is soaking:

1. Cut the chicken; re-wrap and refrigerate
2. Mix the herbs into the yogurt, cover and refrigerate
3. Soak the saffron in the water (can sit for hours to infuse)
4. Chop the fresh herbs, wrap in plastic, cover and refrigerate

BASMATI RICE
1 1/2 cups brown basmati rice, soaked in water to cover for 1 hour
2 quarts filtered water
2 tablespoons coconut oil
1 tablespoon salt

CHICKEN
3 tablespoons coconut oil
1 red onion, sliced thin
10 boneless, skinless chicken thighs, cut into thirds
1  cup plain yogurt
2 cloves garlic, minced
2 teaspoons fresh minced ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cardamom
2 teaspoons salt

HERBS
1/4 teaspoon saffron threads, soaked in 2 tablespoons water for 30 minutes or several hours
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh cilantro leaves
Whole cilantro leaves (for garnish)

Drain the soaking water from the rice; discard the soaking water. Place the rice, 2 quarts water, oil and salt into a medium pot. Bring to a low boil over medium-high heat. Turn the heat to low, bring to a low simmer, cover tightly (place a kitchen towel under the lid to get a good seal) and cook for about 18 minutes, just until half-cooked (the rice should crush in your fingers but still be a bit hard).

About halfway through the rice cooking time, prepare the onions and chicken: Heat the coconut oil in a large saute pan over medium heat. Add the onions and saute until browned, 6-8 minutes.

Mix the yogurt with the spices and salt in a medium bowl.

When the rice is done cooking, strain through a sieve. Let the rice sit in the sieve while finishing the chicken; do not fluff or mix, or it may become starchy or gummy.

Add the chicken to the pan with the onions and brown about 3 minutes. Remove from the heat and mix the spiced yogurt into the chicken. Turn the heat to the lowest setting.

Remove half of the chicken and sauce from the pan. Evenly spread half of the rice over the chicken in the pan and sprinkle the rice with half of the saffron water (including any saffron threads) and half of the fresh herbs. Arrange the other half of the chicken and sauce on top of the rice and spread the remaining rice on top; add the remaining saffron water and herbs.

Cover tightly (place a kitchen towel under the lid to get a good seal) and cook over low heat for 30 minutes. When done, the sauce should have completely cooked down, the rice should be soft and fluffy, and the chicken should be cooked through. Serve warm, garnished with the whole cilantro leaves.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 4

Warming curry spices counter the clean crispness of jicama in this simple, flavorful, all-season salad. The sweet, tropical taste of macadamia nuts and coconut water bring it all together. Served with an edible green sprout garnish.

Cooking Tip: Jicama (HIH-kuh-ma) is a sweet, watery root native to Mexico. Its crisp, refreshing taste is  reminiscent of an apple or pear, but less sweet and more watery. In Mexico, jicama is used to replace corn chips and dipped into salsa, but it is most commonly found in fresh salads. The peel is tough and needs to be removed before dicing or grating. Use a knife; it’s too tough for a vegetable peeler.

Cooking Tip: Coconut water has become a popular drink in the last few years and can easily be found in natural foods stores. It comes in a can or aseptic container. Look for it in the refrigerated drink section. Amy and Brian (with pulp) is my favorite brand.

DRESSING
2/3 cup macadamia nuts
1/3 cup coconut water, plus a little extra if needed
2 teaspoons lemon juice
2 teaspoons mild curry powder
1 tablespoon raw honey
1/2 teaspoon salt

SALAD
5 rounded cups peeled, diced jicama (about 1 medium)
3 green onions, sliced on the diagonal
1/2 cup jumbo flame raisins
1 cup sprouts (any variety)

Blend the dressing ingredients in a food processor or blender until smooth, adding more coconut water, if needed, to help it blend into a smooth, creamy consistency.

Place the jicama, green onions and raisins in a large mixing bowl. Add the dressing and mix until incorporated.

Arrange the salad evenly onto 4 plates. Divide the sprouts and place on the side as a colorful, edible garnish. Serve room temperature or chilled.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 4

This is a mild Indian-fusion curry with roasted sweet potatoes and onions as a base for the sauce. Prawns are seared before simmering to bring out their “umami” – the savory taste. Spinach adds a pretty contrast in color. The roasted vegetables can be made 1-2 days in advance.

Cooking Tip: If you’re going to turn the oven on to high temperatures for roasting, make sure to take advantage and roast as many vegetables as you can at the same time. Place more delicate vegetables like zucchini and summer squashes onto one sheet pan – these can be removed after about 20 minutes. Place heartier vegetables like chopped carrots, potatoes, sweet potatoes, and winter squash on another – remove after 45 minutes. Halved winter squashes and pumpkins will roast for 45-60 minutes.

1 medium sweet potato, rough chopped
1 teaspoon olive oil, plus additional for searing prawns
1 yellow onion, halved with skins on
1 cup vegetable stock
1/2 cup coconut milk
3 tablespoons tomato paste
2 teaspoons honey or agave nectar, or 3-4 drops liquid stevia
3/4 teaspoon salt
1/2 teaspoon ground coriander
pinch red pepper flakes or cayenne
1 pound prawns, shelled and de-veined
1 tablespoon Thai fish sauce
1 tablespoon lemon juice
1/2 teaspoon garam masala
Handful spinach, rough chopped

Heat the oven to 400 degrees. Place the sweet potato pieces on a sheet pan, and toss with the olive oil. Lay the flat-sides of the onion halves down on to the pan, sliding them in a little of the olive oil from the potatoes. Roast the veggies for 40 minutes.

Remove the skins from the onions (they should just pull right off) and place them in a food processor with the roasted sweet potatoes, tomato paste, coconut milk, sweetener, salt and spices. Puree until smooth.

Heat the remaining olive oil in a medium saucepan over medium heat. Add the prawns and sear each side for 2 minutes, turning only once to allow the pieces to brown a bit. Pour in the fish sauce and lemon juice and cook for another 30 seconds.

Pour the red sauce into the pan with the prawns. Turn to the heat to low and gently simmer for 12 minutes. Add the garam masala and spinach. Stir until the spinach has wilted.

Serve warm, adding additional lemon juice or garam masala, if needed, to brighten the flavors.

Food photo by Jackson D. Carson

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Copyright Alison Anton. 2009. All rights reserved.

Serves 2-4

A warm cup of miso is a smooth way to transition from slumber into the activities of the morning. I use “blond” miso for my soup, but any variety of miso will work. Make sure to read labels (many have grains that could be allergenic for some people). This soup welcomes additions like sliced shitakes, left-over meat or any fresh veggie from the fridge.

Nutrition Tip: Miso (made from soy) is a complete protein, meaning that it supplies us with all eight essential amino acids to give us the right combination we need. Miso is made from fermented soy beans, and is usually easier to digest for those sensitive to beans.

3 cups water
1 (3-inch) piece wakame seaweed, snipped into small pieces
1 (4-inch) piece kombu seaweed
1/2 cup small diced extra firm silken tofu
1/4 cup diagonally sliced green onion
3-4 tablespoons miso paste

Heat the water, wakame and kombu in a medium saucepan over medium heat. Simmer for 5 minutes, then remove the thick piece of kombu; leave the wakame.

Add the tofu and green onions and cook until just heated through, about a minute. Turn off the heat.

Place the miso in a small dish and mix with 3-4 tablespoons of the warm soup until no clumps remain. Stir the miso into the soup. Serve warm.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 1-2

This Southeast Asian-inspired smoothie will get you out of the “same-old same-old” smoothie rut. Using sweet spices and roots adds flair and flavor, but also nutrition: Both ginger and lemongrass excel at boosting digestive fire and immunity.

Cooking Tip: Although pricey, I recommend a Vita-Mix high-speed blender for making smoothies. My motto is one green smoothie a day, and one cruciferous vegetable a day: I “feed two birds with one scone” by throwing the greens into my smoothies. A high-speed blender is able to grind any vegetable down enough to disguise it almost impeccably (except for the green color!) Check your local Cost-Co — sometimes they carry Vita-Mixers at lower cost.

1 cup Homemade Nutmilk, or boxed
1/2 cup coconut milk
1 scoop high-quality protein powder
1 small handful frozen peaches
1 large handful spinach or other leafy green
1-inch piece fresh ginger
1-inch piece lemongrass stalk, outer layer removed
2 or so droppers liquid stevia or 1 tablespoon sweetener of choice

Blend all ingredients in a blender. Serve immediately.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Makes six 1-inch rolls

Making your own breakfast sushi is a fun way to break up morning mealtime monotony. It’s actually easy and takes only minutes to prepare. Use any left-over veggies in the fridge.

Cooking Tip: Nori seaweed sheets (sushi wrappers) are made by grinding seaweed and drying them into thin sheets. They can be found in the Asian section at natural food stores. You don’t have to follow any rules, just make sure there’s something slightly moist (like eggs, rice or quinoa, avocado) to help it all hold together.

1 nori seaweed sheet
1 small handful spinach leaves
2 eggs, scrambled with salt and slightly cooled
2  thin slices smoked salmon (about 1.5 ounces)
3-4 avocado slices
Coconut oil, cream cheese, nut butter or mayo, for sealing

Lay the nori sheet on a flat surface. Line the nori with a single layer of the spinach leaves, leaving a 1-inch margin at the top and bottom of the sheet, but draping the leaves over the right and left side edges by about 1/2 inch (this will create a decorative effect for the two outside sushi slices).

Sprinkle the scrambled eggs evenly over the spinach leaves, maintaining the 1-inch margin at the top and bottom. Lay the salmon slices in a single layer over the eggs near the center of the sheet.

Place the sliced avocado in a horizontal row between the two slices of salmon.

Spread a thin layer of the coconut oil all along the very top edge of the nori to help seal the roll.

Carefully but firmly roll the sheet from the bottom to top into a tight roll. Make sure the layer of spread at the top of the sheet is exposed and press gently to seal the roll.

With a very sharp knife, slice into 1-inch sushi rolls. Serve with soy sauce or any dipping sauce.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 6

Traditional Lebanese taste, without the wheat! Add chopped walnuts for a little protein. A cooked version can be made with quinoa to replace traditional bulgar wheat couscous, if desired.

Nutrition Tip: Never underestimate the nutritional power of herbs! Adding even a small amount of fresh herbs and spices to any dish can boost nutrition 10-fold. Think of them as “booster foods” rather than mere flavor enhancers. Leafy herbs can be tossed right into any salad or used as a garnish for soups and entrees. Stir ground spices into a dish at the very end of cooking to maintain their nutritional benefits and to brighten flavors.

1 head yellow or white cauliflower
1/2 bunch flat leaf parsley, rough chopped
1/2 packed cup fresh mint leaves, rough chopped
1 medium tomato, diced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon turmeric
1/4 teaspoon pepper, or to taste
2 drops liquid stevia extract (optional)

Cut the cauliflower down the middle and remove the stem from both sides. Chop the florettes into even pieces.

Place the cauliflower, parsley and mint in a food processor. Pulse until the cauliflower pieces are the size of kernels of rice or smaller. Remove to a large mixing bowl.

Add the remaining ingredients and toss to mix. Serve chilled or room temperature.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.

Cambodian Beef (or tempeh) Stir-Fry

Serves 4

Simple and easy, this Cambodian-inspired dish makes a quick lunch and keeps well for left-overs. Vegetarians can easily replace the beef with tempeh, tofu or seitan; omit the fish sauce. Serve it on a bed of green cabbage for extra fiber and nutrients.

Cooking Tip: The bowl-shape of a wok is used to create more surface area that heats up for cooking. Stir-fries are meant to quick-cook the food just until crisp-tender. Stir-frying goes fast, so make sure to have all your ingredients in place before starting.

2 1/2 tablespoons tamari soy sauce
1 teaspoon fish sauce (find in Asian section at natural foods stores)
2 teaspoons honey or sugar, or several drops liquid stevia extract
Pinch red chili flakes
2 tablespoons coconut oil
1 pound flank or skirt steak, cut into very thin strips across the grain
3 small shallots, sliced thin
2 cloves garlic, minced or sliced
1-inch-piece fresh ginger, minced
1 bunch watercress, most stems removed
1/4 cup chopped almonds or peanuts (optional)

Whisk the tamari, fish sauce, sweetener and chili flakes in a small dish.

Heat the oil in a wok or large saute pan over medium-high heat. Add the beef, shallots, garlic and ginger and stir-fry until the meat cooks through, about 3 minutes.

Pour the sauce into the pan and stir to coat the meat. Remove the pan from the heat and stir in the watercress. Garnish with the optional chopped almonds. Serve immediately.

Food photo by Jackson D. Carson

Copyright: Alison Anton. All rights reserved. 2009.

Kofta Meatballs in Curried Gravy

Serves 2-4

Koftas are meatballs that originated in Persia and spread into India, Southeast Asia and the Balkan Peninsula. They are grilled on skewers, or cooked into a curry. This recipe slow-cooks them in a mild curry with  Indian spicing. Serve with Aromatic Basmati Rice or a green salad with Cucumber-Mint Raita.

Cooking Tip: There are as many curry blends as there are Indian chefs! Traditionally, curries are made on the spot by adding separate spices to the dish, but to make it easy for us in the West, we can purchase (or make our own) blends. Garam Masala is a warm blend (found at any natural food store) with notes of cinnamon and nutmeg as well as the usual curry spices coriander, cumin and cayenne. See my article A Taste of India for more info and recipes.

KOFTAS
1 egg, whisked, or 1 tablespoon ground flax seed, soaked in 3 tablespoons water for 5 minutes
1 pound minced or ground beef, lamb, chicken, turkey or tempeh
1 teaspoon sea salt
2 teaspoons ground coriander
1/2 teaspoon turmeric

CURRY GRAVY
1 tablespoon coconut butter or ghee
1 onion, fine diced
2 garlic cloves, minced
1/2-inch-piece fresh ginger, minced or grated
2 cups pureed tomatoes, fresh or canned
1/2 cup coconut milk
1/2 cup water
1 tablespoon mild curry spice blend, purchase or try my Indian Formula
1 tablespoon honey or sugar, or 3-4 drops liquid stevia extract
1 teaspoon salt
1 teaspoon garam masala
1/2 cup chopped cilantro, plus extra leaves for garnish

Combine all the kofta ingredients in a large mixing bowl. Use your hands to make sure all the spices are incorporated. Roll into small 3/4-inch balls and place on a plate until ready to cook.

Heat the coconut butter in a medium sauce pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and cook for another minute. Stir in the tomato puree, coconut milk, water, curry spice blend, sweetener, salt and garam masala. Add the meatballs and bring to a simmer. Turn the heat to low and gently simmer, stirring occassionally, for 25 minutes, until the meat is cooked through.

Just before serving, stir in the chopped cilantro. Adding a touch more garam masala at the end brings up the flavors, if needed. Garnish with a few cilantro leaves.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.

Fresh young coconut meat replaces conventional rice noodles in this sweet and spicy Thai dish. Don’t be frightened just cause you’ve never opened a coconut — It’s easier than you think and the directions are listed in step-by-step format below.

SAUCE
1-inch-piece fresh ginger, peeled
4 pitted dates, soaked for 10 minutes if hard
1-2 cloves garlic
1/4 cup tamarind juice, or 2 tablespoons paste mixed with 1/4 cup water
1/2 cup raw almond or peanut butter
1 small fresh Thai chili pepper, seeded
juice of 1 lime
1 tablespoon nama shoyu (unpasteurized soy sauce), or tamari

SALAD
2 young Thai coconuts or about 1 1/2 cups fresh young coconut meat (see note)
1 cup shredded green or red cabbage, or a combination
1 medium carrot, cut into matchsticks
1/2 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 Serrano pepper, minced
1/4 cup chopped cilantro, plus additional leaves for garnish
3 tablespoons thinly sliced fresh basil leaves
1/4 cup chopped almonds or peanuts for garnish

Place all of the sauce ingredients in a food processor or blender and puree, adding a little water if needed (up to 1/4 cup) until it reaches a smooth but thick and creamy consistency. Allow to sit for at least 10 minutes for the flavors to develop.

Break open the young Thai coconuts and remove the meat (see instructions below). Thinly slice the soft meat into long “noodles”.

Toss the coconut meat into a large bowl with the remaining vegetables. Mix in the sauce (I do it by hand) and top with the extra cilantro leaves and chopped nuts.

—-

NOTE: HOW TO OPEN A THAI COCONUT (IT’S EASIER THAN YOU THINK!)

A young Thai coconut has a soft white casing over the hard shell inside. Since it’s young, the meat will be soft and moist, rather than hard and chewy like the ones from a hard brown shell. Find young Thai coconuts at natural food stores in the produce section. They are white and cone-shaped at the top, and come wrapped in plastic.

STEP 1 – Exposing the hard shell from under the top of the white casing

Lay the whole white coconut on its side in front of you with the pointed side of the coconut towards your cutting hand. Use a good chef’s knife (no, you do not need a butcher knife) to cut diagonally into the white fibrous casing along the pointed edges. If you are doing it correctly and going deep enough into the casing, you’ll come across the hard shell underneath. Essentially, you are cutting along the diagonal point to expose the hard shell underneath.

STEP 2 – Whacking the shell

Sit the coconut upright on the flat end (it should now have the top of the hard round shell exposed, facing upward). Using the heal end of the knife (the thick bottom corner) whack into the coconut shell at a 40 degree angle. Do not use the blade, use the thick corner heal. If done correctly, the heal (bottom corner) of the knife should be sticking into the coconut shell a bit.

STEP 3 – Wedging the coconut open

Use the heal of the knife to wedge the coconut open a bit, by wedging the knife back and forward, up and down, to widen the crack. Wedge the heal of the knife into the crack, allowing a bigger gap to pry open.

STEP 4 – Opening the shell

Remove the knife and use your fingers to pry off the top of the shell. The top of the shell should pull off surprisingly easy in one nice piece.

STEP 5 – Getting the water

The coconut should be full of water. Pour this delicious nectar into a large bowl or mason jar. The water should be clear; if it is pink or purple, it is going bad and should be discarded.

STEP 6 – Cutting out the meat

Run a thin, flexible plastic or metal spatula between the delicate white flesh and the hard shell to remove the meat. The meat should be soft and white; if gooey, pink or purple, the meat is going bad and should be discarded.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey should be consumed only in its raw form. You will need a spice or coffee grinder to grind the small seeds.

1/3 cup plain sesame oil, or other vegetable oil
1 cup ground sesame seeds (see note)
1 1/4 cup unbleached flour
1/3 cup tahini (sesame butter)
1 cup unrefined sugar
1/4 cup water
1/2 cup chopped pistachios or pecans (optional)

Line a 9-inch square pan with a sheet of aluminum foil or baking parchment paper.

Warm the oil in a large skillet over medium-low heat. Add the ground sesame seeds and flour. Stir until combined, using the back of a wooden spoon or spatula to incorporate the oil and break up the thick crumbs. Toast about 5 minutes, stirring frequently, until the mixture begins to brown — it goes quick at the end, so watch carefully and stir constantly so it does not burn.

Turn off the heat and add the tahini, stirring and mashing with the back of the spoon until incorporated.

In a small saucepan, bring the sugar and water to a boil over medium-high heat for about 1 minute, until it reaches 234-242 degrees on a candy thermometer (optional). Add the syrup to the flour mixture, and stir until completely incorporated. Quickly fold in the optional pistachios.

Spread the batter into the prepared pan and pack it down with the back of a spatula. Let the candy cool at room temperature for several hours before cutting into blocks.

The halvah can be wrapped in plastic wrap and stored in the refrigerator for up to 2 weeks.

Note: Because sesame seeds are so small, they need to be ground in a coffee of spice grinder. Grind 1/4 cup at a time.

©2006 Copyright Alison Anton – All rights reserved.

This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.

1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken stock, vegetable stock or water
1 teaspoon turmeric
1/2 – 1 teaspoon salt (check sodium content of stock)
1 (1-inch) piece ginger, smashed with the side of a knife
2-3 cloves garlic, smashed
one 3-inch cinnamon stick
9 green cardamom pods
6 whole cloves

Garnish: 1/2 cup chopped cilantro

Rice Cooker: Place all ingredients in a rice cooker and cook until end time. Remove the ginger pieces and as many of the grren pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

Stovetop: Bring all ingredients to a boil in a medium saucepan. Turn the heat to low, cover and simmer for 40-45 minutes, until the water has absorbed and the rice is tender. Remove the ginger pieces and as many of the green pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

©2008 Copyright Alison Anton – All rights reserved.

1 tablespoon coconut oil or ghee
1 red onion, thinly sliced
1 tablespoon garlic-ginger paste (see recipe below)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
Pinch cayenne or chili flakes
1 teaspoon salt
1 teaspoon unrefined sugar or honey
1 can diced tomatoes with juice, or 2 diced ripe tomatoes
1 cup coconut milk
4-6 chicken thighs, bone-in (can also have butcher chop in half)
2 medium yams or sweet potatoes, diced large
1 cup chopped fresh cilantro, plus a little extra for garnish

Heat the coconut oil in a medium sauce pan over medium heat. Add the onions and saute for 5-7 minutes, until tender and fragrant. Stir in the garlic-ginger paste, spices and salt. Cook for another minute.

Add the diced tomatoes (with juices) and coconut milk. Stir to encorporate. Stir the chicken and yams into the sauce. Bring to a low boil, then turn the heat to low and simmer for 20-25 minutes, until the yams are very tender and the chicken is cooked through. Mix in the cilantro just before serving; top with a sprig of cilantro to garnish.

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Garlic-Ginger Paste

Makes about 1/3 cup

This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy “grab and go” use.

1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2008 Copyright Alison Anton – All rights reserved.

Seaweed Snack Chips

A perfectly healthy alternative for the “salty and crunchy” munchies, these chips actually provide nutrition: kombu (a variety of kelp) is an excellent source for calcium and iodine, fiber and anti-oxidants. Serve with any chip or veggie dip.

Four 6-inch pieces kombu  seaweed (in Asian section of natural food stores)
3 tablespoons coconut oil

Have ready a plate or small tray lined with paper towels. Remove the excess salt from the seaweed by wiping the pieces once or twice over with a damp paper towel. Break the pieces into 2-inch chips.

Heat the oil in a skillet over medium heat. Add the seaweed to the pan and saute 2-3 minutes on each side, or until the chips turn a deep golden-brown. Remove and drain on paper towels.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Seaweed Salt Booster

Makes about 1/3 cup

Use this flavored salt to enhance any dish, and as a “booster food” to get a well-rounded dose of minerals. Use Himalayan or Celtic salt, as these contain up to 85 individual minerals in bio-available form.

1 sheet toasted nori (sushi sheets)
1/4 cup course sea salt

Grind both ingredients in a spice ginder until fine ground. Store in a spice jar with your other spices.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Hijiki Caviar

Bauman College
Makes about 2 dozen appetizers

This mock caviar uses seaweed to mimic fish eggs and the flavors of the sea. We served this appetizer at the Taste of Bauman College event and got rave reviews, even from people who have never had seaweed before.

1/2 cup hijiki or arame, or mix of both, lightly packed
2 tablespoons sesame oil, plus an additional 1 tablespoon
2 tablespoons tamari
2 tablespoons grated ginger with juice
2 small shallots, minced very fine
2 cloves garlic, minced very fine
lemon juice, to taste (2-3 teaspoons)
12-16 flax or rice crackers
creme fraiche or plain yogurt (for garnish)
fresh dill sprigs (for garnish)

Soak the seaweed in filtered water for 20-30 minutes. Drain, rinse and pat-dry with paper towels.

Heat the 2 tablespoons sesame oil in a medium skillet over medium heat and saute the seaweed for about 3 minutes, until very fragrant. Add water just to cover (about 3/4 cup) and bring to a boil. Add the tamari and cook until all liquid is evaporated, about 10 minutes longer.

Remove the seaweed to a cutting board, finely chop and place in a large mixing bowl.

Using the same pan, heat the additional 1 tablespoon of oil over medium heat and add the ginger, shallot and garlic; cook just 1 minute to soften. Add to the bowl with the seaweed.

Season the mixture with a lemon juice or additional tamari.

Dollop about 1 tablespoon of the caviar onto each cracker and top with a little creme fraiche. Garnish with the dill sprigs.

Food Photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.