End of Winter Sprouted Spelt with Hella Smoked Chili Bitters

Finally the end of winter.  Inspired by the beautiful Drew Gardens and Hella Smoked Chili Bitters, I made my self a sprouted spelt with a smoked chili ragu.  The recipe is very easy, but it takes a little planning because the spelt takes 2 days to sprout.  Once it is sprouted it takes 20 minutes to cook.

Sprouted Risotto with Tomato Ragu

Recipe for 2 as follows:
Ingredients:

• 1 large shallot, finely chopped
• 1 Tbs. coconut oil
• 2 garlic cloves, smashed
• 6 plum tomatoes,  finely chopped
• 2 Tbs. Hella Smoked Chili Bitters
  
• 3 Tbs. coarsely chopped parsley
• 1 cup mushrooms, chopped
• 1/4 cup peas
• 1 tsp. chipotle chili, ground
• 1 cup dried spelt

Directions:
Sprout the spelt for 2 days or until tender.
In a Sauce pan, Heat oil then add the garlic, onions and mushrooms until brown.
Add the sprouted spelt, peas, diced tomatoes, parsley, chipolte chili and Hella Bitters to the ragu mixture.

Bronx River from Drew Gardens

Drew Gardens

Vegan Massala Chai on a Snowy Day

Vegan Massala Chai Tea

Wherever you may be on be a cold snowy day, a cup of a massala chai is the perfect way to find comfort and relaxation.  Substitute milk with almond milk for a creamy and luscious alternative to dairy.

Ingredients for 2 cups of Vegan Chai:

1 cup raw almonds, finely ground

2 tablespoons black or green tea

1 tablespoon ginger, minced

2 cups unsweetened soy milk

1 cup water

6 black pepper pods

1 small piece of cinnamon stick

6 lightly crushed green cardamon pods

1 tablespoon honey

Directions:

1.  In a coffee grinder, grind raw almonds until pasty.

2.  In a pot, combine almond paste with soy milk and water.

3.  Add ground spices such as cinnamon, cardamon.

4.  Add mined ginger with a couple of black pepper pods and sweetener, such as honey.

5.  Boil gently for 15 minutes

6.  Strain mixture and serve into a cup.

Indian Street Vendor Making a Cup of Chai

Enjoying Chai at an Indian Dhaba

Couscous Salad

Couscous Salad

This simple-to-make salad combines nutty, salty, and  sweet flavors with crispy and crunchy textures.  The spices in the couscous combined with dried fruits, roasted pine nuts, kalamata olives and greens makes the salad so flavorful that dressing is not needed. Add a little turmeric when preparing the couscous for a more vibrant and colorful presentation.

Ingredients for Couscous:

1 1/2 cup couscous

2 1/2 cups water

1-2 teaspoons turmeric

1/2 teaspoon cinnamon

A pinch of red pepper

1/2 cup raisins or other dried fruit

A pinch of lemon zest

Ingredients for Salad:

1 bunch watercress

1/2 cup sprouted broccoli shoots
1 small onion, finely diced

1/2 of roasted pine nuts

1/2 cup Kalamata olives, sliced thin

Directions for Couscous:

1.  Boil water, then add the spices, raisins and couscous.  Let simmer for 5 minutes on low heat.

2.  Let couscous mixture sit and cool, then serve on plate.

3.  Top with salad ingredients, the serve.