Tag Archives: monamifood.com

Baby Romaine and Arugula with Tomatoes, Blueberries and Mango

Did you know that…

  • Baby romaine lettuce comes in absolutely gorgeous deep red and green leaves?
  • Arugula is a cruciferous vegetable and therefore has the same anti-cancer properties as broccoli and cabbage?

This salad of Baby Romaine and Arugula with Tomatoes, Blueberries and Mango is stunningly pretty, absolutely delicious, and wonderfully HEALTHY — a great way to enjoy summer’s bounty.

BABY ROMAINE and ARUGULA with Tomatoes, Blueberries and Mango

For each serving of salad

  1. Fill a dinner plate with a couple handfuls of Olivia’s Organics Baby Romaine (absolutely gorgeous green and red leaves) and one handful of Olivia’s Organics Baby Arugula.
  2. Scatter 1/2 cup of each of the following over the salad greens on the plate:
  • bite-size chunks of tomato
  • bite-size chunks of peeled mango (I used a champagne mango.)
  • fresh blueberries

3. Scatter 1 tablespoon of chopped walnuts over the salad greens.

4. Scatter 2 teaspoons of fresh thyme leaves over the salad greens. (See tips about fresh thyme leaves below.)

5. If desired, sprinkle about 2 tablespoons of Fresh Lime Salad Dressing (see recipe below) over each serving.

Ingredients – Fresh Lime Salad Dressing

To make 1 serving (about 2 tablespoons):

2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/8 teaspoon Dijon mustard
freshly ground black pepper, to taste

To make 4 servings (about 2 tablespoons per serving):

2 tablespoons plus 2 teaspoons fresh lime juice
1/4 cup plus 1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
freshly ground black pepper, to taste

Directions – Fresh Lime Salad Dressing

Place the salad dressing ingredients into a little bowl and mix with a fork or a little whisk until fully mixed.

TIPs: Fresh thyme leaves

  1. If the thyme  is very tender and you are using the tips of the plant, then you really do not need to take the leaves off the stems. Just use a pair of kitchen scissors and cut the stems and the leaves into small pieces.
  2. If the thyme is not that tender, then you will want to take the leaves off the woody stems. Here’s a nice trick for doing that easily!
  • Wash the fresh thyme and spin dry it.
  • Place the spun-dry thyme into a quart-size plastic bag for the freezer and freeze.
  • When the thyme has frozen, remove the bag with the thyme from the freezer, and without opening the bag, take hold of the sprigs of thyme and rub them vigorously against each other. Very soon, almost all of the leaves of thyme will fall off the stems and end up in the bottom of the freezer bag!
  • Now when you need a teaspoon of fresh thyme, just spoon it out of the freezer bag!
  • Note: To be kind to the environment, re-use the plastic bag — without washing it. When you’ve used up all the thyme leaves and only the stems remain in the bag, keep the stems for your next pot of soup. Also keep the empty plastic bag, as is, in the freezer until you have some more fresh thyme to put into it.

Enjoy and be healthy!

~Leni

Curry and More – a partially-homemade lunch or dinner

I like a hot meal for lunch. My current favorite is Curry and More. I just don’t get tired of it!  It’s delicious and, of course, very healthy.  And, since I rely on some packaged frozen food, it takes no time at all to pack lunches for the entire week – which I put into the freezer so I can grab one anytime.

BASIC INGREDIENTS – use each of these ingredients

• Tandoor Chef Dal Rajastani

  • Available in the frozen food section of Whole Foods and other grocery stores.

• Tandoor Chef Chicken Curry

  • Available in the frozen food section of Whole Foods and other grocery stores.

• Turmeric

• Freshly ground black pepper

Monamifood Cilantro Sauce

OTHER INGREDIENTS – choose those that you like best

  • Frozen organic spinach
  • Frozen peas
  • Baked sweet potato, cut into thick rounds
  • Cooked brown Basmati rice

Directions

Defrost the Dal Rajastani: Plop it out of the plastic tray it was frozen in and put it into a glass container; heat it in the microwave until it’s soft enough to spoon out.

To the defrosted Dal, add plenty of turmeric (don’t worry, keep adding and tasting until you get the right amount) and freshly ground black pepper, to taste; mix well.

Spoon one-third of the Dal into each of three glass containers. (For example,  I use a container that’s 7 x 5 x 1.5 inches.)

Now defrost the Chicken Curry in the same manner as you defrosted the Dal. If you like, you can add some turmeric and black pepper to the Curry too!

Spoon one-third of the Curry into each of three glass containers.

Place one frozen Cilantro Sauce flavor cube into the glass container.

Then fill the rest of the container with your choice of ingredients from the “Other Ingredients” list above – lots of veggies and some quinoa, rice, or sweet potato, too.

Put a lid on each container and put them in the freezer. Now you have a healthy frozen meal — ready and waiting.

Enjoy and be healthy!

~Leni

Yummy and Healthy Hot – or Iced – Cocoa Drink

Hot cocoa (hot chocolate) — whether from a restaurant, a coffee shop, or a mix — is typically loaded with sugar. This Yummy and Healthy Hot Cocoa contains much less sugar — just enough to taste a little sweet. As with any food that contains sugar, it’s best to consume it at the end of a meal — not between meals. This is because when eaten at the end of a meal, a food that contains sugar will raise your blood sugar less than when eaten between meals. And since blood sugar control is important to preventing cancer, it makes sense to finish off a meal with a cup of this delicious hot chocolate, rather than between meals.

Ingredients for both hot and iced cocoa

1 heaping tablespoon cocoa (not Dutch processed cocoa)

3 tablespoons boiling filtered water

¾ cup almond milk — vanilla (not plain)

  • Almond milk can be found in the refrigerated section, next to the regular dairy milk, or in aisle with the shelf-stable milk.
  • One cup of Blue Diamond Vanilla Almond Breeze (almond milk) contains 15 grams of sugar. A cup of skim milk contains 12 grams of sugar. The difference, 4 grams, is equal to the amount of sugar in one teaspoon of sugar.

1/8 teaspoon pure (not imitation) almond extract and a drop of pure vanilla extract

  • The extract should contain only water, alcohol, and natural almond oil.  I like the almond extract that I bought at Penzeys Spices.
  • Alternatively, there are alcohol-free extracts, for example, Frontier’s Alcohol Free Almond Flavor, that contains only glycerine, water, and natural bitter almond oil. I found this product at Whole Foods. It works just as well as the almond extract with alcohol in it.

Directions for hot cocoa

Place the cocoa into a large cup or mug.

Add the boiling water.

To blend the cocoa into the water, stir vigorously with a very small whisk; a chopstick works, too. If you have a milk frother , use that instead.

When fully mixed, add the almond milk, almond extract, and vanilla extract; heat in the microwave until hot. Stir with a spoon.

Directions for iced cocoa – delicious iced chocolate almond milk drink

Place the cocoa into a tall glass.

Add the boiling water.

To blend the cocoa into the water, stir vigorously with a very small whisk; a chopstick works, too. If you have a milk frother , use that instead.

When fully mixed, add the almond milk, almond extract, and vanilla extract; mix well.

Add the ice cubes and let your iced cocoa chill for a few minutes before drinking.

Deeeeelicious!

Enjoy and be healthy!

~Leni