Best Life Now

Curried Pea Dip
Ingredients
- 1 ½ cups Greek strained yogurt, 2% fat
- 300 gr. (10 ounces) frozen peas, thawed
- 300 gr. (10 ounces) frozen peas, thawed
- 300 gr. (10 ounces) frozen peas, thawed
- ¼ cup fresh parsley, chopped
- 2 tsp. curry powder
- 1 tsp. ground coriander
- ½ tsp. garlic, finely chopped
- ½ tsp. salt
- ¼ tsp. pepper

Preparation
Drain yogurt in refrigerator for 8 hours.

In a food processor, puree peas.

Transfer to medium-mesh strainer set over a bowl and using a rubber spatula, force puree through sieve, discarding skins.

Add parsley, curry powder, coriander, garlic, salt, pepper and yogurt cheese and whisk together thoroughly.

Cover and refrigerate until serving time.

Nutritional info/tablespoon: about 22 cal, 2g protein, 4 g carbohydrates, 2 g fat, 1 g fiber.

Source: Foodista

Mushroom Tofu Stew
Ingredients
- 1 bot beer
- 6 cups Strong mushroom broth, up to 8
- 2 cups Sliced carrots
- 1 small pkt Firm/extra firm tofu, (not silken) cut into cubes ½" square
- 2 Cloves crushed garlic
- 1/2 pound Mushrooms sliced
- 1/2 pound Mushrooms sliced
- 1 large Onion diced

Preparation
I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom

Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.At the same time, in a large skillet, pour 1/4 cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again. When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.Finally, add crushed garlic, cover and simmer until full flavor has developed.This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste!

Source: Foodista

Pan Roasted Raspberries Bread
Ingredients
- 1 ½ cups raspberries
- ¼ cups maple syrup
- 2 tbsp flax oil
- ¼ cups + 1 tbsp brown sugar
- ¼ cups + 1 tbsp brown sugar
- 1 tsp vinegar
- 1 ½ cups vanilla unsweetened almond milk
- 3 cups whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt

Preparation
Warm a nonstick pan in a low flame over the stove.

Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes.

When it is slightly liquid turn off the flame and remove the pan from the hot stove.

Mash the raspberries lightly with the spatula and let them cool to room temperature.

Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it.

In the meantime combine all the liquid ingredients in a bowl and mix properly.

In another bowl combine the dry ingredients and mix with a spoon.

When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.

Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you dont overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color.

Spoon the batter into the loaf pan and put it in the oven.

Bake for 40 minutes or until the knife comes out clean.

Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan.

Cut into slightly thick slices and serve at room temperature.

Source: Foodista

Arugula Walnut Pesto
Ingredients
- 2 big handfuls of arugula, cleaned
- 1-2 cloves garlic
- small handful of walnuts, crushed
- extra virgin olive oil, as needed
- lemon juice of half - 1 full lemon
- small handful parmesan cheese, grated
- salt & pepper to taste

Preparation
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you dont have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.

Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid?

Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.

Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

Source: Foodista

Kk's Fish Tacos
Ingredients
- 12 fillets Tilapia (frozen or fresh)
- 20 smalls flour tortillas
- 1 cup finely chopped cilantro
- 4 limes, wedged
- 1/2 head of iceberg lettuce, finely-chopped
- 4 tomatoes, diced
- 1 medium-large onion, diced
- 2 cups Italian bread crumbs
- seasoning salt or creole seasoning
- 2 cups vegetable oil, olive oil, or lard (use to pan guacamole, salsa, and queso

Preparation
In pie pan/deep dish add your Italian bread crumbs.

In large enough pan to fit at least two fillets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)

If frozen thaw your tilapia in lukewarm water, drain well.

Once oil is ready, take one of the fillets, thoroughly coat both sides with the bread crumbs.

Place in the oil and cook til each side is brown (~2-3 minutes/side).

Place on sheets of paper towel to drain away more of the oil.

Lightly season the top side of fish with you salt or creole seasoning.

While frying up the rest of your fillets, chop up all of your accouterments.

When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in paper towel or a clean dishtowel.

Make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!

Source: foodista.com

Pork and Apple Stew
Ingredients
- 1 cup apple cider
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 fennel bulb, diced
- 2 sprigs flat leafed parsley
- 3 granny smith apples, peeled and chopped
- 3 tablespoons canola or grapeseed oil
- 1/2 small head of green cabbage, chopped
- Kosher salt
- 2 mediums onions, diced
- 3 pounds pork butt, cut into 1 inch cubes
- 2 tablespoons whole sprigs fresh rosemary or 1 dry

Preparation
Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.Season the pork with salt and pepper.Working in batches to avoid overcrowding, brown the pork pieces on all sides.

Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.Saut the veggies in the pork dripping for about 5 minutes.

Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.Cook for a few minutes more.Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.

Remove the rosemary, bay leaves, and parsley springs before serving.

Source: Foodista