Tonight's Dinner: Chicken & Rice Stew W/Garlic Indian Chapatis

Here is a warm, thick, nourishing stew perfect for a long rainy day like today, and most of this week has been.......Appearing to have been simmered for hours but, with the addition of lightly-sautéed chicken breast chunks, is much quicker in a time-crunch than the traditional boiling of a whole chicken like I would normally do. And paired with yummy salted garlic Indian chapatis, fried on the grillpan or griddle, it's the perfect simple, healing comfort food for a cool rainy evening.....

I quite simply, sautéed cut up carrots & celery in just a bit of olive oil, seasoned with garlic, onion powder, salt & pepper etc., whatever you would like, in the bottom of a soup pot, for a few minutes, while simultaneously sautéing generous chunks of cut-up chicken breast in garlic (fresh or powder) & salt, pepper, butter or olive oil in another frying pan/skillet. Turn off chicken when just done & lightly golden, & save to put in the stew at the end.

After garlic, onion, carrots, & celery are mildly softened, throw some rice in (I used a good 2-3 cups uncooked jasmine rice, it turned very thick & creamy like a risotto), sauté a minute or two, & then fill the pot with water. Cook on a low-medium boil until everything is tender & the rice is cooked & done. I boiled it a bit extra (taking extra care the starchiness of the rice does not make it burn on the bottom) to make the rice extra creamy. Throw in the chicken breast chunks when it is finishing up. I added a generous amount of dried parsley to finish it also, but if I had fresh I would have used it instead! Season with any extra salt, pepper etc. you would like, & serve hot with the freshly-made chapatti.

I'm sure this simple stew with rice would be delicious to try with cut-up (think leftover?) steak or fish also! Try any sautéed vegetable in season. Asparagus would be just beautiful with the risotto-style creaminess of the rice. Currying the entire stew would be another wonderful, warming option! So would a generous pinch of red pepper flakes or ground cayenne. Use whatever you have on hand.

                                                                     Chapati


Chapatis are sooooooo simple to make! :) Very good on a budget too! All you need is a little flour, water, & salt (or try a little natural raw sugar if you want to make a sweet one...yummy!!), & a bit of oil. If you have garlic or other spices you want to try (think rosemary, thyme, oregano, etc....), feel free to add them either in the dough or on the chapati as you are cooking them. Experiment with both fresh & dried herbs~ this flatbread is easy & versatile.

*Makes 10 servings

Makes servings USMetricAdjust Recipe (Help)

2 Cups flour (go ahead & use whatever flour you normally use. I used a combo of regular white wheat & a bit of kamut~ Sprouted would be awesome too, but I'm all out of it for now;))

 

1 Teaspoon salt

 

2 Tablespoons (extra-virgin) olive oil (or coconut oil, sunflower, etc. oil)

3/4 Cup warm water, or as needed                                                    

 

1. In a large bowl, stir together the flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
2. Heat a skillet over medium heat until hot, and oil or butter lightly. On a lightly floured surface, use a floured rolling pin (they have little pita/chapatti rolling pins too which are great!) to roll out the balls of dough until thin like a tortilla, or a pita, depending on what you want. Its a pretty flexible foolproof dough/recipe. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, (about 30 seconds to a minute or so for small ones, more for larger thicker ones), then flip and cook on the other side. Continue with remaining dough. Be careful not to burn. sprinkle with herbs, salt, sugar, or whatever comes to mind. These are best served hot & fresh, but we eat leftovers cold or reheated too. The leftovers get gummy overnight, but still are very tasty .

 

 

           Enjoy your quick, healthy, nourishing, home-cooked supper. Have a beautiful evening!!

 

                                                        Love, Christine Elizabeth

MACA, the Incredible Superfood for Libido & Stamina

Good morning & Happy Monday, Folks!! Have you tried (or even heard of) Maca, the South American superfood  yet? If you haven't, you will soon as its exploding onto the scene as a fantastic aphrodisiac & stamina-booster!!!!!     

Maca is a root vegetable grown high in the Peruvian Andes. It was sacred to the Incas and has been used as a food and medicine in South America for centuries. It is well known for its ability to help enhance strength and endurance. In fact, it is said that the Incan warriors would consume maca before long journeys and even battles. Today's warriors (athletes) are confirming what history has to say about this incredible superfood. 

 

Seriously worth checking out, folks! I'm vouching for this, its a powerful food/supplement!

 

I do encourage you to use/eat in raw powder or food form, not pills/capsules etc... From what I've heard, it can be very watered down in pill form, & people either don't feel it, or start taking more than the natural recommended dosage. Trust me, just get it as a raw, organic FOOD powder & keep in fridge or freezer once opened, its amazing that way & stays fresh for a couple months!

I add heaping tablespoons of the raw dried root powder to my "famous superfood smoothies", and find them to be very effective! The natural energy burst feels like a couple cups of coffee without the jitters, & just lasts & lasts. Its an aphrodisiac that actually seems to work, too! My girlfriends & I are all abuzz about it for months now!!!! Here are some great basic ideas:

 

 

 

 

 

http://www.livingonthevedge.net/2011/07/crazy-sexy-cool-superfood-smoothie-with.html

 

These are very similar to smoothies I love to make. MMMM!

 

 

 

 

Here is a yummy recipe for Maca as tea for a non-caffeinated morning (or anytime) pick-me-up: http://petite-physique.com/2012/recipe-cozy-maca-tea/

 

 

 

 

 

Ooooooh my goodness! Check out these delectable Raw Maca Hemp Chocolate Truffles(?!?!):

 

 

 

 

I am making these tonight!!!!!!!! ((((Drool)))))) ;-)

 

 

Below is another link so yummy & healthy, I am going to devote another blog post to just these "Maca Buzz Balls:"

 

http://thehealthylivinglounge.com/2011/04/12/snack-healthy-with-macca-buzz-balls/

 

 

 

 

 

Here is a chocolate chip maca truffle recipe too!

 

 

 

 

 

http://www.livingonthevedge.net/2012/03/maca-chip-trufflesand-rawnola-parfaits.html

 

The goodness is overwhelming. ;-) What can be better than healthy, top-notch, guilt-free, sensual Maca & other superfood treats, though?!

 

 

Check out these amazing Goji-maca-Superfod Dehydrated bars......

                                                 http://blog.punkrawklabs.net/?p=128


....And yet another superfood cookie featuring Maca....with hemp, coconut & etc! Just lovely...

                                     http://myojio.squarespace.com/recipes/desserts/5658517


                                           Are you ready to try this beautiful superfood yet?



Where to buy raw Maca powder (I get mine locally at Wegman's, but here is a link for the type & brand I buy for smoothies etc):
http://www.vitacost.com/navitas-naturals-gelatinized-maca-powder?csrc=GPF-PA-858847000567&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=858847000567&gclid=CPPD_9uVyLcCFUyi4AoduBUAtg


                                     Additional reading on Wikipedia about the Maca plant & root:        
                                         http://en.wikipedia.org/wiki/Lepidium_meyenii


Questions? Comments? Please leave them for me below, and have a WONDERFUL, healthful, ENERGIZED, Maca-licious week!!!!! ;-)


Warmly, Christine Elizabeth

This Week's Top Health & Fitness Picks

Hey there, everyone ~ Are you feeling GREAT this week? Getting in shape, eating healthier & yummier?

Here is my week's personal fave health & fitness content!! So grab one of these five delicious, nourishing new smoothie recipes featuring the incredible Chia Seed, sit down & enjoy before getting inspired to try it all out!

http://well.blogs.nytimes.com/2013/05/24/for-a-better-smoothie-just-add-chia/

 

 

We LOVE Chia Seeds!!!!!

Nourished & energized? Ready to blast off? Don't forget to warm up first!!! Warming up & stretching out is crucial to avoid running & sport injuries such as pulled muscles, etc.

Here's an easy yoga warm-up routine before running: http://www.active.com/running/Articles/6-Yoga-Warm-up-Moves-That-Get-You-Ready-to-Run

"Warming up raises your heart rate, core temperature, and blood flow to your muscles, which minimizes the stress your body undergoes when you ask it to work hard in challenging conditions." Herron recommends spending a few minutes warming up inside to get your body primed before heading out.

For that, try this 10-minute dynamic yoga routine from Sage Rountree, author of The Athlete's Guide to Yoga. These moves will generate heat and activate key muscles your body will call upon when you hit the road—specifically your core, glutes, and hamstrings (plus, you can watch the entire video routine to follow along). Do the poses in a nonstop sequence, maintaining a flow, on one side, then repeat on the other. Alternate sides for 10 rounds. Then put on your warm gear, get out there, and run! Too cold for a full outdoor run? Try these Tips for Running Outside During Winter.

1. Mountain pose: Stand tall—hips, knees, and feet in alignment, shoulders stacked over hips, spine lengthened.
2. Leg Lift: Inhale and lift both arms straight overhead as you raise your right leg, knee bent and thigh parallel to the floor. Check out The 10 Golden Rules of Injury Prevention.
3. Arrow Lunge: Exhale and step your raised leg back into a lunge. Hold your torso on a diagonal, your shoulders over your bent front knee.
4. Warrior III: Inhale, and extend your right leg back while lowering your torso forward. Keep both parallel to the floor. Exhale. More: Strength Train With Yoga
5. Leg Lift: Inhale, and simultaneously bring your right leg back to a leg lift as you raise your torso to an upright stance.
6. Mountain pose: Exhale, then lower your leg down, returning to Mountain Pose. Take a few slow breaths."


Okay so- when we hit the roads...should we first leave our shoes behind?!
Hear from Chris McDougall, author of Born to Run, an evolutionary biologist, podiatrist, and urban caveman, about their opinions on running barefoot:

https://www.youtube.com/watch?v=2JWUhW5yRdI

                                           


Speaking of exercise in general, have you read this article by Dr Andrew Weil about exercising to prevent migraines? Sounds good to me!! Read below:

  http://www.drweilblog.com/home/2011/12/26/fighting-migraines-with-exercise.html

Here's another wonderful tip that caught my eye while we're with Dr. Weil- Tart Cherry juice for a good night's sleep? You bet!! I use it to control muscle pain when I have fibromyalgia flare-ups, & add it to smoothies for the health benefits. Looks like a snooze aid too from the small amounts of melatonin they contain: http://www.drweilblog.com/home/2010/9/20/tart-cherry-juice-could-help-you-sleep.html

How about 10 Foods to eat for Happiness? Have you ever had PURPLE cauliflower, for instance? Eat these & feel uplifted:

http://www.wellandgoodnyc.com/2012/01/03/10-foods-for-happiness-2/#10-foods-for-happiness-2



                                    



Next on the list- here's a healthy eating article- for the love of FOOD (I'm right there with you.....) Love to eat good food, & despise dieting, but *need* to trim down? Read the scoop how one chef lost 55 pounds without giving up good food!!!!

http://greatist.com/health/jesse-schenker-healthy-weight-loss

Excerpt: "First, we established what kind of eater I am, pinpointed my motivations for eating, and identified my trigger foods. By determining each of these factors, Dr. Gullo and I worked together to build a healthy diet around my life — not the other way around. I learned that I was a “finisher” — I eat for quantity. I like to finish the whole plate, bag, slice, or slab. So I was able to identify foods that I was able to eat all of — pound(s) of shrimp, mussels, or lobster; an entire head (or two) of broccoli (which I like to char in my home toaster oven). I didn’t have to change my lifestyle, or become a portion-controlled eater. I am a finisher, and I will always be. So now, I eat foods that I can finish..."

I am totally that type of eater. I was raised to clean my plate, "wasting food is a sin", "Think of those starving children in Africa," etc as so many of us were! Its an automatic thing for me to keep eating until its all gone....grr! I try to be careful with portions but, its a work in progress, hehe. Sometimes I pile too much on because it looks so yummy & I like to photograph new recipes I made before eating them so..... yeah. Like I said, I need to work on those portions!!!!! I can put away food like any of my five brothers to boot, LOL. Rethinking WHAT I am filling up on, like broccoli etc. (Does purple cauliflower count? ;)),  is what I love about this article. Its going to come in handy to refer back to! ;-)

  "Now, I like to snack on raspberries or blackberries when I’m watching TV. Fresh fish, fruits and vegetables, and foods high in fiber are now staples in my life. Of course, there’s some wiggle room now that I’ve dropped the weight, but there are certain things I have given up, my trigger foods: French fries (and most other potato based foods), breads, and desserts. They don’t make me feel good, and they aren’t satisfying to me. I don’t know many people who can stop after just one or two or three French fries, and I can’t either. The foods I know I can’t moderate myself, I’ve removed from my diet. For me, it’s easier to eliminate than it is to only eat a few." Kudos, Chef Jesse Schenker!!! Just in time for bikini season!!!!

Speaking of which..... Bikini Body Bootcamp is here! I'm working on trying to tone up more (and of course, those stubborn abs.....hehe) after carefully losing most of the baby weight from Baby Darling number three, & overall feel great...just need to set aside more time for yoga & feel-good exercise throughout the week! Here is the latest from the pros for the swimsuit season now upon us! You can do these right at home:

http://www.fitnessmagazine.com/workout/you-can-do-it/bikini-body-bootcamp-2013/


And last but certainly not least, for a generous sprinkle of OM:

Have y'all tried TM, or Transcendental Meditation yet? I have not, but heard amazing things about it! An ancient, proven, drug-free anti-anxiety treatment brought over to the West by Maharishi Mahesh Yogi:

                                                                  http://www.tm.org/




Any feedback is greatly appreciated!!!! May you continue to have a beautiful, healthy, fit, productive week everyone!!!! Peace & Love!!!!!!

Warmly,
Christine Elizabeth

Kamut Kombucha Oven-Fried Chicken!!!! YUM!

Wonderful, Healthy, Ancient Kamut mingles with the benefits of extra spices, healthier lighter fats, & even a dash of fermentation if you make it the Kombucha way! *LOVE THIS!*

I made this last night, & my fiancé made a big salad to go with. We took turns watching baby Ronan, who is into everything lately. ;-)

So my story is, I actually didn't have buttermilk on hand the other day when I put it to marinade!!! No problem I thought, I'll google buttermilk DIY again to get theh ratio to make a faux version... Oh, I don't have lemon or vinegar on hand either!! Okay, experiment time. I added a couple teaspoons over-fermented KOMBUCHA vinegar (live cultures!) to regular whole milk & poured it over the raw cut-up chicken. I only wish I had raw milk on hand. ;-) It turned out marvelous!!! I use Barefoot Contessa's recipe as a base, but then tweaked it in many ways to make it healthy-changing the oils, the flour(s), adding spices, etc. It turned out awesome!! Enjoy!!!!! Xxo

Ingredients

• 2 chickens (3 pounds each), cut in 8 serving pieces (I just make one sometimes, even.)
• 1 quart buttermilk (Or add a couple teaspoons lemon, vinegar, or kombucha to regular milk, etc., or use yogurt!)
• 1 cup organic kamut flour
• 1 cup organic flour or sprouted flour (Sprouted is my favourite!!)
• 1 tablespoon salt (I add Adobo too often, its in the Hispanic section & delicious, contains garlic, turmeric, oregano, salt & pepper etc.)
• 1 tablespoon freshly ground black pepper
• Liberal amounts of garlic powder, cayenne, & organic salt-free Cajun spice mix
• Vegetable oil - (I used Sunflower, & a healthier Omega-3 mix by Smart Balance as well-you could cut with lard for a traditional touch too)

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flours, salt(s), spices, & pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-3" and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 45 minutes, until the chicken is no longer pink inside. Serve hot.

 

A Short Bio... ;)

Leaving the suburbs of Bethel Park, PA, & moving to the Deep Woods of Central Maine with my family as a 3 year-old is still a fond memory! They converted to Amish-Mennonites, homeschooled, & lived the homesteading/self-sufficient Sustainable Dream the entire time I was growing up. ♥

In my young adult life, after my family left it finally (parents divorced & in many ways went back to the way they were 17 years prior, us kids followed suit...), I've missed the Divine Simplicity of such a traditional lifestyle, seek to continue as sustainably, artistically & culturally rich a lifestyle as possible, & have been on a quest to keep the values of how I was raised and assimilate them into modern, everyday living.

Add to that a full philosophical quest including my fiery Greek heritage & converting to Greek Orthodoxy in my early twenties (I left it for a while but have come back full circle with a broadened perspective on Life.......I feel the most at peace with Orthodoxy personally, they are very open, loving, non-judgmental, & mystical!...) etc., a PASSION for all Yoga, fit & healthy lifestyles, & many useful healthy Ayurvedic traditions & sciences etc., & a fierce global love for all people, cultures....and FOODS! ;) ♥

I am now an extremely proud Mama of three beautiful little boys, ages 8, 6, & 10 months currently. ;) I love attachment/green/natural parenting, & trying to strike a balance between their obvious modern-day cultural love of media like their little school friends, & more *traditional* play & classic toys or outdoor activities- I am a FIRM believer babies & children *need* to be out in Nature as much as possible!!!! Our favorite thing to do is explore for new streams, lakes & trails together, little hidden nooks, swimming, & skipping stones. :) We also love to read Grimm's fairy tales & folk tales around the world, make pillow forts & battles, & sometimes they cook, craft with me & make creative messes which is another favorite!!!! ♥

My "second love" is of course Yoga, which consistently in my experience heals basically everything in the body when I practice regularly, including joint pain, stress, and most everything else. :) I have had a love affair with Yoga for about 14 years, and my dream is to officially get the teacher training & teach it every day...so that I HAVE to practice daily, no excuses, & reap the health benefits & stronger immune system! ;-)

My third is a deep love for delicious, irresistible, healthy cooking, & the superfoods, fermenting, foraging wild nutritional goldmines....The Quest for always the best possible nutrition, healing & living to our full potential through REAL FOOD! I teach these things & blog about wonderful recipes & techniques I come across, our experiences, daily life etc. already, & want to teach Yoga & perfect Traditional Nutrition professionally, to help more & more people feel the difference! ♥ I wish everyone could know, especially in first-world countries, the difference it feels & makes to eat REAL FOOD and everything else the modern world is forgetting!!!!!! Its an epidemic & we need to get back to the basics before we all forget.

I write about all this when I have time, ;) document, blog, photograph, create, enjoy many arts & crafts including some very old skills, live life to the fullest with my precious family, & pray for Universal Peace, Love, Awareness & Authentic living inside & out including a respect & healing of Nature before its too late.

I'm also an optimist, have experienced & overcame substantial difficulties & heartache in my life including the early years, and believe ultimately Laughter truly IS the "Best Medicine". ;-D I LOVE to laugh & just surrender everything up in the moment in a giant laugh! Ha! Ha! I love humor of almost all types. Make me laugh hard, I'll be your friend forever. ;)

Let's see... also am extremely fond of babies, animals, & flowers, my favorite of the latter being the lotus, water lilies, wild & ancient damask roses, lilies & apple blossoms.

I'm NUTS about anything  ethnic, global, Indian, handmade, rustic, & Bohemian especially~ to my mind, they are simultaneous words for Beauty, & I love to search thrift stores for vintage Boho & Indian touches for anything at all! :) I'm a lover of all things beautiful, happy, & good. Design & creativity, organization skills are some of my strongest points!! I try to keep it sustainable as possible though, & "live more with less". I learned the hard lesson, be happy with what you have!!!! If you need something or could really use it, look for it used or free or just do without maybe...OR, make it yourself! :) Its the antithesis of materialism. Haha! ♥

 Please check out my entire blog ~Ask Christine Elizabeth~ for all Things Health, Wellness, Yoga, Fitness, Nutrition, Traditional Foods for Modern Health, Urban Homesteading, Eco-Friendly Living, Inspiring DIY Projects, & Recipes to Glow With!

Seeking to PERFECT the Modern Domestic Goddess Ideal by blending Traditional Comforts/ Lifestyles with Cutting-Edge Health findings, Power Foods, & Ground-Breaking Research. Questions? Just Ask! Reach YOUR Maximum Potential Today!

Private Nutritionist/Lifestyle Consultations, & Women's Yoga/Fitness Coaching also available. Call (484) 523-6822 or email me at askchristineelizabeth@gmail.com to book your appointment today!

 Well, there is so much more to say, but you'll have to read the blog! ;-) Xoxo LOVE to you all! Peace & Blessings! ♥

Spicy Lentil Summer Rolls & Other Travel Snacks... from Sprouted Kitchen

These look terrific!!
http://www.sproutedkitchen.com/home/2013/4/9/spicy-lentil-summer-rolls-travel-snacks.html

Healthy Fermented Quinoa Chocolate Cake.....Mmmmmm!

Completely healthy superfood dessert, courtesy of Food As Medicine.

http://www.foodasmedicine.ca/2013/fermented-quinoa-chocolate-cake/ 

I had to include this humorous pic, I couldn't stop laughing as its so "me"! ;-)

Okay, here is the recipe!!!

Ingredients
¾ cup quinoa (fermented, drained p. 126)
1 ½ cups water
¾ cup butter
¼ – ½ cup milk (or almond milk, or water)
4 large eggs
1 tsp vanilla
1 cup jaggery (gur)
1 cup cocoa powder
1 ½ tsp aluminum-free baking powder
½ tsp baking soda
salt
Directions
Drain soaked quinoa, rinse, bring to a boil in twice the volume of water and let simmer for 20 minutes. Allow to cool, fluff with a fork. Melt the butter and set aside to cool, greasing two 8-inch round baking pans and preheating the oven to 350°F. In a blender combine the milk, eggs, vanilla and cooked quinoa, and blend to a custard-like consistency. In a separate bowl whisk together the jaggery, cocoa powder, baking powder, baking soda and a pinch of salt. Mix well then add the wet ingredients to the dry, mix well, and then pour into two cake pans. Bake for 40-45 minutes or until a knife comes out clean. Serve with fresh whipped cream sweetened with a little maple syrup, or homemade strawberry-rose ice cream.