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Balvinder Ubi
Lives in Richmond, British Columbia,Canada
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Paleo Blueberry Muffin Cake
I love to cook and enjoy the challenge of cooking for people who - by choice or by necessity - have limited diets; food allergies and intolerances. Today's delicious blueberry cake recipe is specially created for  +Emma Grady  and many others who suffer from Myalgic Encephalopathy(ME) and Irritable bowel syndrome(IBS).

http://www.simpleglutenfreekitchen.com/2014/07/paleo-blueberry-muffin-cake.html

#grainfree   #dairyfree   #soyfree   #paleo   #cakerecipes  
7
Malti Sharma's profile photo
 
Wonderful Neetu! I am sure this cake will help out Emma and many others who have issues with grains, sugar and dairy, but still crave for baked goods.
+Balvinder Ubi 
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Healthy Green Garbanzo Bean 'Chaat'
 
Chaat is a combination of legumes, vegetables, fried dough and even fruits with herbs and spices, served cold or at room temperature. The recipe I am sharing with you today is an all year, all occasion kind of green garbanzo bean chaat, that works as a great salad, too.
 
As the name suggests the most important ingredient in this chaat is of course green garbanzo beans, rest all depends on availability and your choice. You can also make this chaat with  dried green, brown (bengal gram) or white chickpeas but the crisp taste of green garbanzo beans when fresh or frozen is so completely different than the dried versions. They are young chickpeas harvested at their peak of freshness and are nutritionally packed.
 
I haven't given any measurements for this recipe as there is no rule with the amount of ingredients to put or how spicy or tangy it should be but it definitely should not be bland. I just taste and keep adding a little bit of this and a little bit of that as I go.
 
 Ingredients
 
frozen green garbanzo beans or fresh if you have those available
potatoes, peeled and diced into bite size
cherry tomatoes, halved
red onion, chopped
green chillies, chopped
cilantro, chopped
mint, chopped
roasted cumin powder
chaat masala
salt
lemon juice
sugar (just a little)
Suggestions for:
Beans: Dried green, brown or beige chickpeas. Boil before using.
Pungency and tartness: tamarind, yogurt, lime juice, red chilli powder, pepper flakes, amchur (dried mango) powder, green chutney, sweet chutney, black salt.
Additions: radish, cucumber, green mango, sev (fried noodle type snack), spring onion. You can use any or all of these to add flavor and texture.
 
Instructions
 
Preheat the oven to 400°F.
Put frozen garbanzo beans in a colander and run under hot water. This will thaw the beans quickly. Allow to drain.
Spread out on a rimmed baking sheet and lightly roast for 20 minutes.
Let cool and set aside till needed.
While the green garbanzo beans are in the oven, place potatoes in a saucepan of water over high heat and bring it to boil.
Cook for 10 minutes or until just tender.
Drain and place on a baking tray, drizzle with the olive oil and roast for 30 minutes, turning the potatoes once until slightly golden.
Let the potatoes cool.
In a mixing bowl, toss potatoes and green garbanzo beans with onion, cherry tomato, chillies and spices.
Squeeze lemon juice, put in some freshly chopped mint and cilantro.
Serve right away and enjoy!
 
Recipe also at
 
http://goo.gl/EigH9K
 
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#chaatrecipes   #indianfood   #greengarbanzo   #nomadkitchencounter  
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Lisa Watson's profile photoBalvinder Ubi's profile photoJohn Sieck's profile photohealingtomato's profile photo
13 comments
 
Chaat with beans?  That is unheard of but this looks so delicious.
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Adai /Lentil dosa
Dosas are absolutely the tastiest and attractive rice crepe around. There are so many varieties, that one can never get tired of eating them. Some varieties of dosas can be prepared instantly but some need a little time of soaking and fermenting such as masala dosa and utthapam, and then there are some that do not need fermenting. One such dosa is Adai dosa. It is basically a combination of rice with a range of colorful lentils all soaked together and ground to form a thick and coarse batter. As it does not require fermentation you can soak everything in the morning and easily prepare it for lunch.
 
Ingredients
 
For Adai
1 1/4 cup rice
2 tbsp malka masoor (red lentil)
2 tbsp yellow mung
2tbs chana daal
2 tbsp toor (arhar) daal
3 tbsp ivory colored urad daal (split and skinned urad)
all together makes 2 cups of daal and rice, you can increase or decrease or skip any lentil
salt to taste
1" thick piece of onion/potato/eggplant/zucchini and oil for prepping the pan
Optional ingredients (but recommended)
1 tsp fenugreek seeds
1" piece of ginger
2-4 dry red chillies
5-8 curry leaves
To Serve
coconut chutney/butter/Jaggery/vegetable curry/tomato ketchup or anything you like
 
Instructions
 
Rinse rice and all lentils soak in 2 cups of water with fenugreek seeds (it will almost absorb all water in 3 hours).
Grind the soaked rice and lentils with curry leaves, red chillies, ginger (if using) and salt to make a coarse batter.
Heat a non stick tawa or skillet and reduce heat to medium, once hot ( to check, sprinkle few drops of water on the skillet. When the water bounces and evaporate away in 1 second. This means the tawa is hot enough to make all types of dosas).
Stick a fork into onion or any other vegetable. Add a drop of oil to the hot pan and spread the the oil around, using the vegetable ( you can also do this with a brush).
Put a ladleful of batter in the center. With the back of your ladle (and using very little pressure), slowly make clockwise motions to spread the batter from the middle to the outer edge of the pan (you can make Adai as thin or thick as you want).
With a small spoon, pour a thin stream of oil in a circle around the adai/ dosa.
Let the dosa cook until it is golden and crisp on sides and pulls away from the pan slightly.
Using a a thin metal spatula, loosen the edge, then slide spatula under the dosa, lift and flip, cooking the other side. Once it is light golden brown, remove from tawa.
Keep warm in the low oven, while you make the rest of the adai dosas.
Serve with coconut chutney and vegetable curry or even a little butter/ ghee and jaggery on top (for breakfast).
 
 
Recipe also at:
 
http://goo.gl/hgzBNY
 
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You can read my food posts in an app here
http://goo.gl/8KERd in beautiful magazine format
(the Google Currents app works for android, smartphone, iphone, tablet, ipad.
Details here
 http://goo.gl/Zca6W).
 
or in Flip board magazine here
https://flipboard.com/section/foodies%2B-recipes--bLV3bG

#crepes   #southindianfood   #nomadkitchencounter  
 
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Loretta Sebastiani's profile photoBalvinder Ubi's profile photofoodies+'s profile photohealingtomato's profile photo
13 comments
 
I am so in the mood for dhosa now!  Great recipe and great pic too.
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Balvinder Ubi

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Got to make this from +claudia lamascolo 
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thanks for sharing!!!  
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My breakfast this morning

When I saw  +maria nasir's  crepes yesterday I immediately  remembered I have a recipe for +Emma Grady . This is what I sometimes make for a friend, who has Sjögren's syndrome. Emma,  I am busy in a family function this weekend but will certainly post this recipe on my blog as soon as I get time or will email you the recipe.
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Morena Cuadra's profile photoMalti Sharma's profile photoBalvinder Ubi's profile photoBrenda Owens's profile photo
10 comments
 
Thank you +Brenda Owens 
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And, here I have yet another green garbanzo dish:-
METHI MALAI CHOLIYA (fenugreek leaves and green garbanzo in Creamy gravy)

http://www.simpleglutenfreekitchen.com/2014/06/methi-malai-choliya.html

#indianrecipes #greengarbanzo  
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maria nasir's profile photoPeri Avari's profile photoMalti Sharma's profile photoBalvinder Ubi's profile photo
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Thank you dearest Maria. It is such a simple dish but still taste fancy enough for company,...and of course malai makes everything tempting :) I also love the bowl - it's pretty to look at while you are eating ;)
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Balvinder Ubi

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It is Mediterranean month at +foodies+ ! Check out this post by very talented +Loretta Sebastiani  where she explains, what Mediterranean diet is and which food items you should take in what portions.
 
Mediterranean month at foodies+
Mediterranean diet
As I promised on the first of July,  I'm here to tell you something of the Mediterranean diet. 
I'm going to immediately shed light on two myths. 
Many identify the Mediterranean diet with Italian cuisine. It is not true!  Mediterranean diet is only a part of Italian cuisine!
Many think that the Mediterranean diet is the Mediterranean cuisine. This is only partly true. Mediterranean recipes have in common only cereals and olive oil. The other common factor is the wine. This distinguishes the Mediterranean cuisine as well as the wide variety of fruits and vegetables, but every country has its own recipes and traditions
The term Mediterranean diet was invented by American biologist and physiologist Ancel Keys, who with his wife lived in Italy for over 30 years in Pioppi, a fishing village in the municipality of Pollica. There, the couple bought a house in a location that will be baptized by them Minnelea a name that was intended to be a joint tribute to the city of Minneapolis and the neighboring polis of Elea, in the Cilento, his adopted homeland. We are among Campania, Calabria and Basilicata on the Tyrrhenian Sea.
Keys is well known for his studies on the epidemiology of cardiovascular diseases, which led him to formulate hypotheses about the influence of feeding on these diseases and  the benefits of the adoption of the so-called Mediterranean diet. 
Note: Keys died in 2004 at the age of 101 years. So great the benefit of living in Italy and eating Mediterranean food? his wife was nearly to 100 years!
Keys had the merit (then recognized by the entire scientific community) of having discovered the longevity of the inhabitants of Pollica and other small villages scattered around the Mediterranean. Longevity that he attributed to their way of eating.
Well, what are the factors  common to people who live in Spain, Morocco,  Italy ...? plenty of fruit and vegetables, olive oil, very little meat, fish and dairy in the right amount but in any case few proteins, the right quantity of complex carbohydrates and above all simplicity!
So I have revealed the mystery. The Mediterranean diet is the way to eat of small Mediterranean communities who eat well and feel well. The challenge is to export this model to life, a real lifestyle. 
My husband and I tried to sum up all set of rules, benefits, right servings for a 2100 calorie diet,  historical data and much more about Mediterranean diet on the infographic below. Click on it to enlarge the image. Read carefully the list of benefits on human health, please!
The food pyramid you see is the proper one elaborated by a large number of scientists met to put together all the material useful to ask UNESCO the inscription of Mediterranean diet on the Representetive list of the Intangible Cultural Heritage of Humanity.  This happened in two steps, 2010 and 2013. 

More details on my site
http://goo.gl/trS2sS

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You can read my food posts in an app here
http://goo.gl/8KERd in beautiful magazine format
(the Google Currents app works for android, smartphone, iphone, tablet, ipad.
Details here
 http://goo.gl/Zca6W).
 
or in Flip board magazine here
https://flipboard.com/section/foodies%2B-recipes--bLV3bG
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Browse my magazine on Flipboard
http://goo.gl/xnLWjB
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#nomadkitchencounter  
#mediterraneanrecipesforfoodies  
#mediterraneandiet  
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Loretta Sebastiani's profile photoBalvinder Ubi's profile photo
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My pleasure +Loretta Sebastiani !
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ADAI: a classic South Indian crepe. It is nutritious and protein rich as it is made using a combination of rice with a range of colorful lentils.

http://www.simpleglutenfreekitchen.com/2014/06/adai-ada-dosa.html

#dosa   #crepes   #southindianrecipes   #southindianfood  
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Balvinder Ubi

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It does sound super easylicious! +Shinae Choi Robinson 
 
SUPER EASYLICIOUS PEANUT SAUCE
Recipe linked at bottom of post.

Changed my mind - I'm doing peanut sauce instead of a fish sauce based dealie tonight. ;)

Since we're having lettuce wraps tonight, I thought I'd share this super easy and delicious recipe for peanut sauce that takes no time to make and makes a great accompaniment for wraps, crudites, satays, and assorted appetizers like egg rolls and dumplings. 

If thinned down just a bit with a little more citrus and vegetable or toasted sesame oil, it also makes a great dressing for a cold Asian-inspired noodle salad.

Omit the sriracha and chilies, and it's super kid-friendly, too!

FOR THE RECIPE:
http://chezshinae.blogspot.com/2014/06/super-easylicious-peanut-sauce.html

#chezshinae   #saucerecipes   #quickneasy  
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Shinae Choi Robinson's profile photoRitu Bora's profile photo
 
Thanks, +Balvinder Ubi ! Hope you enjoy the recipe. :)))
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Balvinder Ubi

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Berry thief
Our dog loves blue berries and raspberries. I have put a net all around so that he should not eat the berries, but somehow he eats and today I caught him red handed.
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Abbe Odenwalder's profile photomaria nasir's profile photoMalti Sharma's profile photoBalvinder Ubi's profile photo
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:))
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This will be my breakfast tomorrow! +maria nasir 
 
Mango Cheese Crepes with Mango Sauce ( no sugar added)

Weekend breakfast is served !
Mango Cheese Crepes are light, summery, naturally sweet from mangoes and creamy from homemade paneer cheese. This match made in heaven works beautifully for both breakfast and dessert.
These irresistible crepes are loaded with nutrients and anti oxidants, rich in protein, vitamins A and C as well as potassium.

Recipe at
http://www.foodaholic.biz/mango-cheese-crepes/

For homemade paneer cheese get the recipe here
http://www.foodaholic.biz/homemade-cottage-cheese-paneer/

#mango #breakfast #sugarfree
8
maria nasir's profile photoBalvinder Ubi's profile photo
2 comments
 
Always my pleasure dearest +maria nasir  :)  ...and see it reminded me of a recipe that could be a healthy and tasty breakfast or dessert for Emma!
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