Moong Soup

A soothing and healing soup, which is wonderful to have when you are sapped by cold, cough and maybe fever too! This old-fashioned Moong Soup is sure to bring back memories of momma’s loving care. Mildly flavoured with a tempering of cumin and curry leaves, this pleasant soup is made diabetic friendly by using just two teaspoons of oil. This protein-rich soup is nice to have for everybody, even when you are feeling fit and fine.

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Soaking time:  8 hours
Preparation Time: 5 mins
Cooking Time: 21 mins
Makes 4 servings

Ingredients

1/2 cup moong (whole green gram) , soaked for 8 hours and drained
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp chopped green chillies
4 to 5 curry leaves (kadi patta)
2 tsp lemon juice
salt to taste

For The Garnish
a sprig of coriander (dhania)

Method

1. Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
2. Blend the moong using a hand blender till smooth. Keep aside.
3. Heat the oil in a deep non-stick kadhai, add the cumin seeds and sauté on a medium flame for a few seconds.
4. When the seeds crackle, add the asafoetida, green chillies and curry leaves and sauté on a medium flame for a few more seconds.
5. Add the blended moong, lemon juice, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
6. Serve hot garnished with a sprig of coriander.

10 recipe apps to help you cook up memorable meals

Our food writer chooses her favourite apps to help you in the kitchen, from boiling the perfect egg to creating a culinary masterpiece

 

Felicity Cloake

They said the kitchen was the last bastion of the book; that water-phobic, grease-shy computers would never penetrate its steamy walls. Well, they were wrong; last year a survey by the recipe website allrecipes.com found that 44% of respondents claimed digital media was their cooking resource of choice – and I have to admit, I'm among them.

I do still love my enormous cookbook collection; tablets don't tend to take so kindly to being splattered with tomato sauce, but they do have certain advantages. For a start, the cleverest apps take on the boring bits of cooking: doing the maths to scale up that lasagne for four to feed a party of six, for example, and then making a shopping list.

Many of them will even sync across devices, so the list on your tablet will also pop up on your smartphone in the supermarket.

Best of all is the interactivity; puzzled by exactly how fine finely diced carrots are, or indeed the quickest way to produce them?

Click on the related knife-skills video for a tutorial from an expert. Just remember to wash your hands first.

1) Saveur magazine IOS Android free

Or, in fact food magazines in general: our very own British – and delicious – Olive, Jamie and BBC Good Food all have their own apps, but the real treat for me is flicking through my favourite glossy American food titles without having to pay for transatlantic postage. Sweet potato pie, here I come.

2) How to Cook Everything Essentials IOS free

Mark Bittman, a James Beard award-winning former New York Times food columnist, provides 2,000 recipes for everything from a basic tomato sauce to octopus with tomatoes and red wine, plus cross-referenced advice on equipment and techniques. Unlike some American apps, this is happily fully metric.

3) Great British chefs IOS Windows free

One of my favourite websites comes in a variety of stylish mobile forms (including a great cooking with kids version) and includes recipes from some of the country's finest chefs, beautifully photographed. It also includes a handy shopping list function so you don't forget the fleur de sel or the tonka beans.

4) Paprika IOS £2.99 Android £3.05

Replace that sheaf of recipes fluttering forlornly from the fridge magnet with this clever electronic manager, which collates all that inspiration in one place. Features include built-in timers, a screen lock so it doesn't switch off in the middle of something and seamless cloud sync across devices.

5) Myfitnesspal IOS Android free

An invaluable free resource for anyone who overdid it at Christmas; with over three million foods in their database (some entries are more reliable than others), it's a handy way to keep track of the calories. Though I wish I didn't know that 1tsp olive oil contains 40 of the damn things.

6. Jamie's Recipes IOS free

Jamie's embraced the digital revolution with characteristic enthusiasm; his free app gives you 10 recipes and six videos every month, while subscribers can download collections like money-saving meals. Great interactive photos and tips – though slightly unnerving to have Jamie piping up from nowhere.

7) The perfect egg timer IOS 69p Android £1.29

Even food writers aren't always on the ball at breakfast time. This unashamedly simple app, which also comes in a steak version, takes into account temperature, altitude and egg diameter to guarantee you your perfect egg, every time. Genius.

8) Modernist cuisine at home IOS £54.99

OK, so this gorgeous paean to cutting-edge cuisine doesn't come cheap, but bear in mind the book's a cool £100, and this has 260 more fiendishly precise recipes and 359 more stunning photos, plus videos, recipe scaling and a shopping list function, and suddenly it seems like quite good value really.

9) The Good Fish Guide IOS Android free

If you can never remember whether eating sea bream will see you eternally damned to environmental hell, then this Marine Conservation Society app should salve your conscience considerably. Almost every fish you're likely to come across in this country is classified as either an eat, or an avoid. No excuses.

10) Riverford veg recipes IOS free

Those who started the year vowing to eat more greens will find this excellent app from the organic vegbox scheme a godsend. It includes nearly 800 recipes, plus storage and preparation tips and a surprisingly fun fruit (veg?) machine-style search tool children will love.

 

My dad is coming to visit this week. This means two very important things are on my “what to make dad” menu. 1) Chili, always and 2) Caesar salad. Those are essential food groups for the guy. Anything else is icing on the cake. Plus, I always welcome the opportunity to use my huge bamboo salad bowl that we received as a wedding gift from our friends. When this bowl comes out, it’s something special!

Even though Caesar salad isn’t traditional holiday fare, I totally think you can serve it as part of a holiday menu. I love an unexpected twist on the table personally. Do you have any non-traditional dishes that are go-to’s for your family? My mother-in-law used to always serve Caesar salad as part of Thanksgiving and Christmas dinner and I swear it was one of the things that went the fastest, next to her famous croquettes. And my dad, well…let’s just say his famous Caesar salad and chili make an appearance at every Christmas Eve and New Year’s Eve gathering.

I’ve made a couple vegan Caesar salad recipes over the years (one of which is in my cookbook), but I think this version is my best rendition yet. Recipes are always works in progress for me and I find each time I make it, I’m always trying new things. In addition to a new dressing, I also added roasted chickpea croutons and a nut and seed based parmesan cheese. I used a blend of traditional romaine lettuce with non-traditional Lacinato kale (destemmed of course). This way you have the classic flavour of romaine with the nutritional boost of the kale, without scaring anyone away (ahem, dad). I love the two tone greens in the bowl too. It’s a great make ahead salad because you can prep everything the day before (except for the roasted chickpeas) and then just mix it up the day of your event!

The first time I made this dressing, I actually used double the quantities you’ll see in the recipe below. However, I found that it made way too much (I had half leftover after mixing the salad), so I cut the dressing ingredients in half and it still worked out fine in the blender. I’m just mentioning this in case you are wondering about making a larger batch for a crowd – this dressing doubles beautifully!

I had a lot of fun with the photoshoot for this recipe, so I’ll let the photos do the rest of the talking.

And in case I’m not back again this week, I’d like to wish my American readers a lovely Thanksgiving! Thank you for coming here each week and eagerly trying out so many of the recipes I share. If you’re looking for my favourite Thanksgiving recipes, you can find them here. Also check out my 3 Course Step-by-Step Vegan and Gluten-Free Holiday Menu.

Crowd-Pleasing Vegan Caesar Salad

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free

By Angela Liddon

A delicious, creamy vegan Caesar salad that will please a crowd! The dressing recipe easily doubles for a larger group. Feel free to skip the roasted chickpea croutons and simply use your own croutons, or you can use the gluten-free Nutty Herb Croutons in The Oh She Glows Cookbook (page 296). The dressing will keep in the fridge in a sealed container for at least 5 days. It thickens up a lot when chilled, so be sure to leave it at room temperature to soften before using. Dressing adapted from My Vega.

Yield
5-6 small bowls

Prep Time
45 Minutes

Cook time
35 Minutes

Total Time
1 Hour, 20 Minutes

Ingredients:

For the roasted chickpea croutons:

• 1 (15-oz) can chickpeas (or 1.5 cups cooked)
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon fine grain sea salt
• 1/2 teaspoon garlic powder

For the dressing (makes 3/4-1 cup):

• 1/2 cup raw cashews, soaked overnight
• 1/4 cup water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 small garlic clove (you can add another if you like it super potent)
• 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's brand)
• 2 teaspoons capers
• 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

• 1/4 cup raw cashews
• 1 tablespoon raw sesame seeds
• 2 tablespoons hulled hemp seeds
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• fine grain sea salt, to taste

For the lettuce:

• 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
• 2 small heads romaine lettuce (10 cups chopped)

Directions:

1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

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The Origin of the Baby New Year

Every year it's the same thing. Some diapered little baby is paraded around wearing a sash with the new year written on it. Who hasn't been to a New Year's Party that ended that way, huh? Okay, me neither. But the Baby New Year is still an iconic image that even popped up in a really bad sequel to Rudolph the Red-Nosed Baby. Usually in concert with the Baby New Year there is also a wizened old man with a ZZ Top beard. But this article isn't about that. It's about that naked baby.

 

 

The use of an infant as a symbol of the start of the new cycle that begins with the passage of the year dates back to ancient Greece. The festival of Dionysus, who was the god of wine, song and merriment let us not forget, was a big thing for the Greeks. No doubt the festival of Dionysus often ended long after the womenfolk had been sent to bed and each male reveler had left his male Greek friends behind to unsteadily walk home to the little woman.

Before these parties got down to the good stuff, however, it was the custom of the time to parade a newborn baby around in a basket. The baby was a symbol and a herald for fertility of the crops. (Probably just the crops since Greek style doesn't produce much in the way of offspring.

None so's you want to keep, anyway.) Across that big lake, the Egyptians were also fond of holding a ceremony of rebirth that involved the use of a young baby. In fact, there was a specific ceremonial ritual involving a young man and an older bearded man carrying a baby inside a basket that was discovered on the lid of a sarcophagus that is now on display in a museum.

The symbol of a Baby New Year was ubiquitous throughout the pagan religions so it should come as no surprise that the Catholic Church disallowed it for centuries. Finally, thanks to a fact that Bush seems incapable of grasping---that it is next to impossible to kill an idea that people cleave to with all their might---the Catholic Church gave in and allowed infants to be used in New Year celebrations. Okay, they made one adjustment. The Baby New Year was transformed from a pagan symbol into a symbol of the Baby Christ.

The contemporary image of the Baby New Year comes to us, like the Christmas tree, courtesy of those fun-loving, always-with-the-joke Germans. It was the Germans, you see, who first slapped a diaper on the Baby New Year. The newly diapered Baby New Year first cropped up in German woodcarving illustrations in the 1300s. When the German immigrants poured into Pennsylvania they brought with them the Christmas tree, Groundhog Day and our current image of the Baby New Year.

 

Herbed Tomato, Carrot and Macaroni Soup

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An interesting combination of tangy tomatoes and crunchy carrots, perked up with oregano, this Herbed Tomato, Carrot and Macaroni Soup is sure to enthrall you with its unique texture and rich flavour. This soup has a very interesting mouth-feel, because the cooked vegetable mixture is not ground smoothly to make the soup, instead it is crushed coarsely with a hand blender, so the flavours will merge, but you can still feel each ingredient when you roll a spoonful of soup in your mouth.

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Preparation Time: 15 mins
Cooking Time: 21 mins
Makes 4 servings

Ingredients

2 cups chopped tomatoes
1 cup chopped carrots
1/4 cup cooked macaroni
1 tbsp olive oil
1 tbsp butter
1 tbsp finely chopped garlic (lehsun)
1/2 cup chopped onions
1 tbsp dried oregano
1/2 tbsp dry red chilli flakes (paprika)
a pinch of sugar
salt to taste

For The Garnish
a sprig of parsley

Method

1. Heat the olive oil and butter in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes, carrots, oregano, chilli flakes, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
4. Add 3 cups of water and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
5. Allow the mixture to cool slightly and blend into a coarse mixture with the help of a hand blender.
6. Transfer the mixture, back to the same non-stick pan, add the macaroni, mix well and bring to boil.
7. Serve hot garnished with parsley.

This is what I’ve been eating for breakfast every morning for the past month. It’s total comfort food and makes me feel amazing, even after a night of little sleep. I don’t know about you, but when I find something that I love, I have to have it every. single. day. until I’m sick of it and then I’m onto the next thing for a while. It’s a good thing I have this blog or I’d probably eat the same 3 meals on rotation! This wouldn’t surprise my mom. As a child, I used to only want to wear one outfit over and over. My poor mom had the challenging task to convince me to put on a different outfit before school each day. I remember one of those outfits fondly – a neon pink and green spandex short and tank outfit. Probably with a snap bracelet. Who wouldn’t want to wear that every day? I knew what I was doing back in the 80’s, let me tell you!

Now that I have a newborn, I’ve found myself with short “window of opportunities” for personal tasks (shower! eat! get crap done!). I have to move more efficiently then ever and I’m doing most things in half the time. This probably explains why I left the house wearing 1 earring the other day (“new fashion trend?” is what the cashier asked me). After I feed Adriana in the morning, I’m ready to chew my own arm off (unless I have some of my favourite breakfast cookies on hand!). So, rather than raiding the fridge and digging into my dark chocolate macaroon torte at 8am (yup, that happened), I came up with this hot oatmeal that only requires a quick zap of heat. It’s virtually instant! And I’m not talking about those powdery instant oatmeal packets I used to eat in highschool and university. This is real deal oatmeal at a fraction of the time, but you’d never know it. And it’s been working so well for my new routine that I knew I had to share it, as simple as it is. Everyone can appreciate an almost-instant breakfast, right?

The magic of this breakfast starts with making vegan overnight oats before bed. I live off of vegan overnight oats (and smoothies) all summer long, but it’s cold and snowy outside and I want something piping hot! My solution? I started making my vegan overnight oats before bed as usual, but now in the morning I throw the soaked oat mixture into a pot and heat it up for a couple minutes. That’s all it takes! Since we’re already soaking the oats and chia seeds overnight, the work is done for you as you sleep. Now all we have to do is heat it up for a minute or two. Then I scoop it into a bowl and throw on some toppings. In 5 minutes flat, I have an incredibly satisfying, nourishing bowl of oatmeal ready to start my day. It looks like a fancy bowl of oatmeal fit for a crunchy breakfast cafe. And that makes me very happy.

My favourite toppings are…

soaked raw almonds

pepita seeds (you can soak those too)

dried cranberries or dried cherries

raw or toasted almond butter (just a drizzle so it doesn’t overpower)

cinnamon + ground ginger + allspice (lots of cinnamon and just a tiny sprinkle of the last two – try it!!)

toasted flaked coconut

Keep these toppings close by so you can just throw them on like nobody’s biz-nas. Oh and sometimes I will put a pat of coconut oil or vegan butter on top when I want to crank up the comfort another level. This is a breakfast that makes those wintry cold days just a bit more bearable.

Serve with tea or coffee and get COZY!

5-Minute Oatmeal Power Bowl

Vegan, gluten-free, oil-free, refined sugar-free, soy-free

By Angela Liddon

My favourite bowl of hot oatmeal, ready in less than 5 minutes! Soaking the oatmeal mixture overnight cuts down the cook time the morning of - all you have to do is heat it on the stove for a minute or two. Don't forget to mix the ingredients the night before. For a fall twist, add a pinch of cinnamon, ground ginger, and allspice on top of each bowl. Total fall comfort food!

Yield
1 bowl

Soak time
overnight

Prep Time
3 Minutes

Cook time
2 Minutes

Total Time
5 Minutes

Ingredients:

• 1 ripe banana, mashed (the more ripe/spotty the better)
• 2 tablespoons chia seeds
• heaping 1/3 cup rolled oats (use certified gluten-free if necessary)
• 1/4 teaspoon cinnamon
• 2/3 cup almond milk
• 1/3 cup water
• 1 tablespoon ground flax (optional, see note)
• For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)

Directions:

1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).
3. Pour oats into bowl. Garnish with your desired toppings. Get cozy!

Notes: 1) The ground flax is optional because it creates a bit of a strange texture (almost like a flax egg) in this oatmeal. I don't mind it, but some people might. So if you think you will, just leave it out or sprinkle some ground flax on top instead. 2) I love topping my oats with spices - a pinch of cinnamon, ground ginger, and allspice create my perfectly spiced bowl.

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Happy breakfast-ing this fall!

You guys are awesome! I got word that The Oh She Glows Cookbook has made it into the FINAL round of voting in Good Reads Choice Awards! I would love your support (last time I have to ask, thank goodness!!). Thanks for helping us get this far. You can vote here.

Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF)

Earlier this year, I had the opportunity to preview Heather Crosby’s new book, Yum Universe, while it was in the final stages of production. Yum Universe is a guidebook to living a gluten-free, plant-based, vibrant whole food life, and includes oodles of healthy recipes, photographs, and tips to get you started. Many of you may know Heather’s inspiring blog by the same name and if you’ve read for any length of time, you know how passionate she is about a plant-based lifestyle. A former veggie-phobe, she now loves to encourage others to make positive changes in their own diets. I’ve especially enjoyed her YU Should Know series where she interviews other plant-based enthusiasts about how they’ve made the shift (you might remember my interview with her in the spring!).

Today, I’m sharing one of my favourite recipes from Yum Universe – Heather’s Toasted Super Seed Power Bread. It’s a recipe I’ve made a dozen times now and it never lasts longer than a few days in this house. It’s loaded with chia seeds, pepita seeds, almonds, sunflower seeds, sesame seeds, hemp seeds (my addition), and the only flour you’ll find in this bread is high-protein chickpea flour. I expect you could easily make this nut-free by swapping out the almonds for another seed. My brother in law likes to call this “bird seed bread” which I can’t really argue with. I love me some bird seed!! Think: Mary’s Crackers meets bread. It reminds me of Sarah’s Life Changing Loaf of Bread, which I’ve made in the past and also loved. I’m all about this trend of bread moving from nutrient-void to nutrient-packed. Bring it on.

Speaking of nutrient-packed, each small slice boasts 6.1 grams of protein and 4.6 grams of fibre (I calculated the nutritional info in the recipe notes below, just for curiosity). It’s also loaded with healthy fats. If you enjoy a hearty slice of crunchy, chewy bread this recipe is for you. Some people I served this to were expecting a traditional fluffy bread, so just be warned that it doesn’t produce the traditional bread we grew up with. It won’t be for everyone, but hey…more for us, right? I really think you have to try it at least once! To be honest, I would take a slice of this bread over the regular stuff any day. Bird seed for life.

Try it toasted with a pat of coconut oil on top. Minds will be blown. Stomachs will do happy dances.

I couldn’t help but play around with the recipe a tiny bit, so I’ll let you know my modifications in the headnote. Let us know what you think of it if you do try it out! Thanks Heather for letting me share your recipe today. Be sure to check out her book – Yum Universe – in bookstores now!

Heather's Toasted Super Seed Power Bread

Vegan, gluten-free, refined sugar-free, soy-free

By Angela Liddon

A hearty, crunchy, chewy, high-protein and fibre bread free of gluten! What's not to love? This recipe is lightly adapted from Heather Crosby's Yum Universe cookbook (2014). Some of the changes I made to this recipe are the following: Instead of letting the dough sit overnight, I was impatient (nothing new here!) and only let it sit for an hour. To my delight, it still worked out lovely. Just a tip in case you are short on time or patience like me. I didn't have any poppy seeds on hand so I subbed them with hemp hearts which adds a nice bit of complete protein and healthy fats, however my loaf is lacking those beautiful specks of black seeds. I imagine that you could change up the nuts and seeds as you see fit in this recipe. It's pretty versatile! Lastly, I used coconut sugar instead of Sucanat and I used thinly sliced almonds instead of whole almonds (so it would be easier to slice). I don't recommend skipping the toasting step - I tried this recipe both ways and taking the time to toast the nuts/seeds/oats in the beginning resulted in a more flavourful loaf.

Yield
14 slices

Soak time
1 hour

Prep Time
20 Minutes

Cook time
1 Hour, 15 Minutes

Total Time
1 Hour, 35 Minutes

Ingredients:

• 1 cup rolled oats (use certified gluten-free if necessary)
• 1/2 cup sesame seeds
• 1/2 cup pepita seeds
• 1/2 cup thinly sliced almonds
• 1/4 cup sunflower seeds
• 1/2 cup chickpea flour
• 1/4 cup hemp hearts
• 1/4 cup chia seeds
• 3 tablespoons psyllium husk powder
• 2 tablespoons virgin coconut oil, melted
• 1 tablespoon coconut sugar (or granulated sugar of choice)
• 1 teaspoon fine grain sea salt
• 2 cups water

Directions:

1. Preheat oven to 325F and grab an extra large baking sheet. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet. Spread out evenly and toast in the oven for 7-10 minutes. Transfer to a large bowl.
2. Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick.
3. Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly.
4. Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready.
5. Cool loaf completely on a cooling rack. Slice and enjoy! I love toasting this bread and spreading some coconut oil on top. It's just divine. Also try it with avocado and hummus, jam, or vegan butter.

Nutritional info (per slice, based on 14 slices per loaf): 157 cals, 10.5 g fat, 130 mg sodium, 10.9 g carbs, 4.6 g fibre, 1.5 g sugar, 6.1 g protein

Notes: 1) Heather says you can use 1/4 cup psyllium husks instead of the 3 tablespoons psyllium husk powder. Where to find the psyllium husk powder? I've had success finding it in the vitamin/protein powder aisle of Whole Foods. 2) Do not skip the psyllium husk powder - it binds the loaf together. 3) Feel free to toss in finely chopped dried fruit like dried cranberries.

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I got word yesterday that The Oh She Glows Cookbook advanced to the semi-final round in the Goodreads Choice Awards! Thanks to those of you who voted last week! If you’d like to see the cookbook advance to the final round you can vote again in the Best Food & Cookbooks of 2014. This round of voting is open until November 15th. hugs!

Gazpacho ( Low Calorie Healthy Cooking )

Cold soups are perfectly refreshing appetizers for lunch on summer’s days. Interestingly, there are many choices of cold soups too, if only you look a little here and there. The Gazpacho, for instance, is a cold, low-calorie soup of cucumber and capsicum perked up with Tabasco sauce. Apart from imparting an exciting crunch, the veggies also provide ample fibre, Vitamin A, iron and folic acid. Keep the soup chilled, and top with finely chopped mixed vegetables like capsicum, onions and tomatoes, just before serving.

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Preparation Time: 20 mins
Makes 3 servings

Ingredients

2 cups blanched and roughly chopped tomatoes
1 cup chopped cucumber
chopped capsicum
6 to 8 drops tabasco sauce
salt to taste
2 pinches sugar

For The Topping
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomatoes

Method

1. Combine the tomatoes, cucumber, capsicum and 1 cup of water together and blend in a mixer till smooth.
2. Transfer the mixture to a bowl and add the tabasco sauce, salt and sugar and mix well.
3. Refrigerate for an hour. Serve chilled topped with capsicum, onions, cucumber and tomatoes.

Celebrity Baby Boy Names

Are you looking for some inspiration for a baby boy name? If so, you may want to think about the names of some of your favorite celebrities. There are a number of celebrities with first names that could make a perfect name for your baby boy. Here are some of the celebrity names that you may want to take into consideration!

 

Simple Celebrity Names For Boys

There are a number of celebrities who have very simple baby names. If you are looking for something that is easy and perhaps traditional, one of these celebrity baby names may be a great choice for you. Some celebrities with simple baby names that you may want to consider include Adam Sandler,Matt Damon, Paul Walker, Patrick Dempsey, and Will Smith are some examples of celebrities with very short names. A trend among celebrity names is to use a shortened version of a name, such as Tom Cruise instead of Thomas Cruise.

Trendy Celebrity Names For Boys

Are you thinking about choosing a somewhat more trendy baby name for your baby boy? There are some celebrities who have names which are somewhat more trendy, and may be a suitable choice for your baby boy. Ashton Kutcher,Brad Pitt, Shane West, Jake Gyllenhaal, Zac Efron, and Taylor Lautner all have baby names which are very trendy.

Unisex Celebrity Names For Boys

If you don't know the sex of your baby, don't worry! There are a number of celebrities who have names which can be used for both boys and girls. Taylor Lautner, Jaden Smith, and Peyton Manning all are male celebrities who have unisex names. Hayden Panettiere, Jordin Sparks, Dakota Fanning, Jamie Lynn Spears, and Mackenzie Phillips all are female celebrities who have unisex names. The good thing about unisex baby names is that they are very trendy!

Female Celeb Last Names For Boys

There are a few celebrity last names which have become somewhat popular among baby boy name trends. The name Hudson, for example, which comes from Kate Hudson is an option that you may want to consider. Parker, which comes from Sarah Jessica Parker, is also a very trendy name among boys. Be sure to consider last names of female celebrities that you would like your baby to have.

Unique Celebrity Names For Boys

If you are looking for a more unique baby name for boys, there are a few celebrities who have names which may be suiting to your needs. Keanu Reeves, Forrest Whitaker, Channing Tatum, Jude Law, and Jules Asner are some of the celebrities who have more unique names. Since baby boy names are less likely to change over the years due to familial naming traditions, it is not surprising that there are only a few celebrities with unique names.

As you can see, there are a number of male celebrities who have names which could be ideal for your baby boy. Whether you want a more unique baby name, a unisex baby name, a simple baby name or a trendy baby name, one of your favorite celebs may have a name which is suitable for your son!

Coco Peanut Soup

A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.

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Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 servings

Ingredients

1 1/2 cups coconut milk
1/2 cup coarsely powdered peanuts
2 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomatoes
salt to taste
2 tbsp finely chopped coriander (dhania)

Method

1. Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside.
2. Heat the oil in a deep non-stick pan and add the cumin seeds.
3. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
4. Add the coconut milk-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
5. Add the cucumber, tomatoes, peanuts, salt and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the coriander and mix well.
7. Serve hot.

The importance of name meanings

The happiest day for a couple after getting married is supposed to be the day when they are blessed with a new member in their lives, the Baby. Every year more than 120 millions babies are born on the earth. Different religions, different cultures and different places are the factors which mark the differences in the newborns. No matter what culture people across the globe follow, the process of giving the name to the baby is followed everywhere. All the preliterate people emphasize way much while naming their young ones of the family. A lot of people believe in giving meaningful names to the babies as they believe it brings good luck and fortunes to them in future. No matter were it the early days or in the recent times, Name Meanings are given huge importance.

 

 

Name is just not a collaboration of letters put together to form a word, but name actually is considered to be as the definition of the person. Success and happiness in the coming life is considered to be thriving upon the kind of a name given to a young one. A name with a proper meaning is not just considered as good luck, but also it changes the fortune stars. Name Meanings have a close connection to the planets as well. People believe that the planets of fortune and misfortune revolve around your names. So everyone should be very selective and careful while naming their beloved children. Most of the people don’t really emphasize on the meanings of the names and the effect it may cause on the lives while naming their newborns. But studies and our ancestors tell us that we should always know about the meanings the psychological, ethnic and religious aspects of our names.

 

We live in a world where celebrities are the only ideals of our lives, from film stars to the favorite soccer players, from models to other super heroes. Many of the people christen their children with their favorite celebrity names without even knowing the meanings of those names. One needs to know that one person’s food can be another one’s poison. You assess your kid with a name just once and that should be done after taking all necessary measures. Copying famous names is no crime, but for the sake of your own infants, going through the Name Meanings is a must.

 

To make sure the name is easily pronounceable; the explicitness should not turn into an unpleasant form. Also, falling in tradition completely isn’t a good way either, all the holy names may not be that favorable for the kid. Rather using names those commemorates events or define a subject may fall much suitable for the baby. The way a name with a good meaning describes the uniqueness and gives a personal identity to an individual is the reason why we go through various names responsibly while assessing our young ones with the best name that we can come up with.