MENDIANTS AU CHOCOLAT

Just thinking about mendiants au chocolat gets me excited! They're beautiful, smell heavenly, taste delicious, have a romantic side to them, and a plateful presents endless possibilities. Basically like a roomful of ideal men!

Mendiants au chocolat are a traditional southern French Christmas-time confection of chocolate discs topped with nuts and dry fruits. Mendiants - mendicants or beggars in English - refers to the four monastic orders in the Church: Dominican, Franciscan, Carmelite, and Augustinian. Each order is represented by a specific topping based on the colour of their robes: hazelnuts for the Augustinians, raisins for the Dominicans, figs for the Franciscans, and almonds for the Carmelites.

I really love this romantic way of commemorating the orders and thinking about them at an important time of the year for Catholics and others alike. I equally love the elegant simplicity of mendiants au chocolat. And the versatility of toppings that creates a variety of textures and flavours on the tongue. Like a party that lasts all night... and if you know me, you know how much I love a party!

I make them during the holiday season as one of my edible homemade gifts when I go to parties or have friends over, but I also make them throughout the year. I think they make a really lovely gift at any time. Get creative with toppings: nuts, dried fruits, bits of biscuits or pretzel sticks, fleur de sel or other coarse natural salt, candied flowers, candied ginger or other fruits, fruit peels, pumpkin seeds...

While you don't need to stick to the traditional toppings, be mindful to keep the mendiants bite sized and don't crowd the small discs of chocolate. You want the chocolate to come through as much as the toppings. So use the best quality milk or dark chocolate you can find, and a few excellent toppings.

Mendiants au Chocolat

makes: ~ 3 dozen

- 16 oz. Callebaut 60% or other top quality dark chocolate  - not couverture (I use Valrhona or Callebaut, but Scharffenberger or Ghirardelli will do)

- nuts (raw or roasted): cashews, almonds, pistachios, hazelnuts, walnuts, pecans...

- dried fruits

- candied ginger, orange peel, or candied flowers
- dried coconut flakes 

- dried herbs: rosemary, mint

- biscuits

- salt: fleur de sel, pink Himalayan, black Cyprus sea salt flakes

1. Line a few baking trays or other flat work surface with parchment paper.
2. Completely melt the chocolate in a double boiler (temper if you wish, but it's not necessary).
3. Using a 1/2 tsp. measure, drop the molten chocolate onto the prepared parchment paper. It will naturally form a circle - resist the temptation to spread the chocolate into a circle, let it form naturally.
4. Top with a combination of toppings and allow to cool completely. Refrigerate till the chocolate is hardened.
5. Store in the fridge for up to 4 days.

SKINNY DIPPING: NO-OIL SPROUTED LENTIL DIP

I *love* this dip! I love all dips - I make hummus, other chickpea/bean dips, and vegetable dips every week. Blending things together in a dip makes the flavours meld together into savoury heaven for the taste buds that just gets more heavenly in a few hours! And, you can get creative with seasonal produce to make a huge variety of dips that are tasty, healthy, and nourishing.

I like having dips with pita or other breads, roasted or raw vegetables, or sometimes just on their own by the spoonful! This dip freezes really well, in case you make extra or have leftovers (which you won't).

Skinny Dipping: No-Oil Sprouted Lentil Dip

Makes: 1-1/2 cups

- 1-1/4 cups water

- 2 cups sprouted lentils

- 1 bay leaf

- 1 large clove garlic

- 3 tbsp. tahini

- 1 lemon, juiced

- 1 tsp. garam masala (or any Indian curry powder)

- 1/2 - 1 tsp. crushed red pepper

- 1 tsp. salt, or to taste

- 1 tsp. cayenne pepper or paprika for garnish (optional)

1. Bring 1 cup of water to a boil and add the sprouted lentils, bay leaf, and garlic. If needed, add the 1/4 cup water to keep the lentils from burning and sticking to the pan. When the lentils are cooked (soft but not mushy), remove the pan from heat and cool to room temperature. Remove the bay leaf and discard.
2. Blend in a blender (or process in a food processor) the lentils, garlic, tahini, lemon juice, garam masala, crushed red pepper, and salt. If needed add water, 1 tbsp. at a time, to help blend the lentils to your desired consistency. If the lentils stick to the sides of the blender jar or food processor bowl, scrape them off the sides and continue blending.
3. Serve at room temperature garnished with a dusting of cayenne pepper or paprika.

CILANTRO, BRAZIL NUT, AND SEED PESTO

Cilantro is known as a heavy metal chelator and can purportedly help remove lead, mercury, and other toxins from the body. However, I'm not a medical practitioner of any kind so I recommend enjoying this pesto for its delicious flavour and gorgeous colour!

For years I've been making this pesto from this website, and I barely make any changes to the recipe other than adding mint and sometimes using olive oil instead of flaxseed oil.

Cilantro, Brazil Nut, and Seed Pesto

makes: about 2 cups

- 1/3 cup Brazil nuts (selenium)

- 1/3 cup sunflower seeds (cysteine)

- 1/3 cup pumpkin seeds (zinc, magnesium)

- 4 cloves garlic, peeled

- 2 cups packed fresh cilantro (vitamin A)

- 1/2 cup fresh mint

- 2/3 cup flaxseed oil

- 2 lemons, juiced

- 2 tsp dulse flakes

- 1 tsp sea salt, or to taste

- 1 tsp. coarsely ground black pepper (optional)

1. Put the nuts and seeds, garlic, lemon juice, dulse, flaxseed oil, mint, cilantro, salt, and pepper, if using, (in that order) in a blender or food processor and process to a desired consistency.
2. Taste and add more salt if needed. Store in the fridge in dark glass jars if possible. It freezes very well, so make more when cilantro is in season and freeze it.
3. Enjoy this as you would any pesto.

CLEAN UP: IT'S NOT JUST FOR YOUR ROOM!

Please do not follow this meal plan without consulting your doctor, if you have any medical conditions, chronic illnesses, allergies, are pregnant, or recovering from a major medical event.

I'm not a dietician, so please use these guidelines at your own will. I cannot be responsible for any undesirable side effects or reactions to my suggestions below.

A number of people have asked me to give them dietary guidelines or a kick-starter daily meal plan that incorporates the Indian diet. So this is a sample meal plan for the day generally based on how I have been eating for years, but tailored to those who enjoy Indian meals on a regular basis.

NOTES:

• Following these guidelines may leave you feeling hungry or unsatisfied for the first 3 days or so, but that is just your body adjusting to lighter foods.
• Also be prepared for a change in your taste buds. You will notice that you enjoy fresher, lightly cooked foods much more than heavy, "cooked to death for hours" type of foods.
• You likely will not be starving at the end of the day with these meal ideas. Suggested quantities are the maximum allowed. You can certainly reduce quantities as needed.  
• At any point if you get really really hungry, have a snack of fruit or vegetables. No grains or nuts as snacks other than what I have noted below.
• No boxed cereals of any kind, no matter how healthy they claim to be.
• No dairy products after 6 PM.
• No meat, no fried food, no greasy restaurant stuff. 
• No commercially made desserts, cakes, pies, or other sweets.
• Homemade sweets, ice cream, and desserts count as a cheat snack (see below).
• Optional: Allow yourself 1 cheat meal and 1 cheat snack per week, not on the same day, not on the day you have eggs for breakfast (see below).

Breakfast (pick 1):

• smoothie, however large you want, blended with 1/4 cup rolled oats, and 20-23 raw almonds soaked overnight. (I'd recommend having no more than 500 ml. smoothie in 2 hrs.) After that you can have another smoothie (no oats and almonds this time) or a bowl of fruits.
• 3/4 - 1 cup rolled oats (not instant), soaked overnight in milk or 50-50 water-fresh orange juice, just enough quantity to submerge the oats, around 1 - 1-1/4 cup total. Add 20-23 raw almonds soaked overnight (chopped or whole), and 1 banana, apple, mango, whatever is in season, or 1 cup berries. Or 1 cup mixed fresh fruits.
• 2 eggs any style: omelette, poached, scrambled, baked, frittata. With 2 slices whole grain bread or 2 regular rotis or 1 potato (or sweet potato), cubed and roasted with spices and 1 tsp. oil. And any amount of fresh vegetables you'd like, plain or tossed with lemon juice, salt, and any other spices (no oil): carrots, cucumbers, tomatoes, shredded cabbage, radishes, any others.
• eggs baked in avocado. And any amount of fresh vegetables you'd like, plain or tossed with lemon juice, salt, and any other spices (no oil): carrots, cucumbers, tomatoes, shredded cabbage, radishes, any others. Or 1 - 2 cups fresh fruits.
• 1 egg any style: omelette, poached, scrambled, baked, frittata. With 1/2 avocado, 2 slices whole grain bread or 2 regular rotis or 1 potato (or sweet potato), cubed and roasted with spices and 1 tsp. oil. And any amount of fresh vegetables you'd like, plain or tossed with lemon juice, salt, and any other spices (no oil): carrots, cucumbers, tomatoes, shredded cabbage, radishes, any others.

Lunch:

• normal vegetarian lunch, without fried food.
• 2 rotis with 1 tsp. ghee on each, 2 more dry if you're super hungry. 1 cup of cooked rice, max. With lunch: a medium bowl of any sort of salad/kachumber, dressed with any non-oil ingredients... lemon, salt, chile powder, other spices you want. Max 1 roasted papad and 1 tsp. achaar. Any amount of oil-free chutney is ok.

Dinner:

• salad - all raw or with roasted vegetables, however much you want. No more than 1 tbsp olive oil total or 2 tbsp. home-made salad dressing or 2 tbsp. salad toppers (see below). All greens and vegetables are ok. No potatoes, nuts, grains, dairy products at dinner (and anytime after 6 PM).
• salad toppers: herb dressing, celery lemon tahini dressing, 2 tbsp. home-made hummus, any other dairy-free home-made dressing or dip you want
• soup - all vegetables are ok to have. Made with max 1 tbsp. oil for a 4 serving pot of soup.

Snacks before 6 PM (pick 1 at any time you snack):

• 1 cup plain yogurt (full fat or made with 2% milk, not fat-free), with salt or any spices you want.
• 2 slices whole grain bread or 6-8 whole grain crackers with pesto, chutney, dip, or 1 tbsp. nut butter
• smoothie (no nuts)

Snacks after 6 PM/after dinner (pick 1 at any time you snack):

*No potatoes, nuts, grains, dairy products at dinner (and anytime after 6 PM)*

• vegetables
• fruits
• smoothie (no nuts)
• 2 cucumbers or tomatoes with salt and pepper
• 1 - 2 cups warm soup

Alcohol (pick 1 per day max):
*No mixed drinks.*

*You can't double up one day because you didn't drink anything the previous day.*

• 1 glass of wine
• 1 Scotch
• 1 regular martini - not flavoured with fruits, juice, etc.

NIMONA: GREEN PEAS AND FRESH GARBANZO CURRY

This recipe is adapted from Banaras ka Khana - a wonderful collection of Banarasi recipes. Nimona is common comfort food throughout North India, but it has variations from region to region. This Banarasi nimona sounds plain but the spices combined with the ghee make a complex and fragrant dish with a really incredible lingering - not spicy - flavour of black pepper. And it's full of Spring with the fresh green peas and green garbanzos! It's also simple enough that you don't need spices that aren't readily available in any grocery store. I like to add a sprinkle of lemon juice just before eating to brighten up the flavours even more.

The photos are a bit rubbish but I was in a hurry...

Nimona: Green Peas and Fresh Garbanzo Curry
makes: 3 generous servings

- 1 cup shelled green peas
- 1 cup shelled fresh garbanzo beans
- 1 green chile de arbol or Thai green chile (or chile Serrano - in a real pinch)
- 1 in. piece ginger
- 2 cloves garlic (optional)
- 1 tbsp. ghee (or butter - don't use oil or you'll be making a different dish!)
- 1 tsp. cumin seeds
- 1 bay leaf
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- 1/4 cup coarsely chopped cilantro
- 1-1/2 cups water

1. In a food processor, coarsely crush the green peas, garbanzo beans, ginger, chile, and garlic (if using).
2. In a pan, heat the ghee on medium and add the bay leaf and cumin seeds. When the cumin sizzles, add the powdered spices.
3. Add the coarsely crushed vegetables. Stir to combine and cook for about 2 minutes. Turn the heat to low and cook till very fragrant, about 3-4 minutes, making sure the vegetables don't stick to the pan.
4. Add water and cook till the peas and garbanzos are fully cooked. Turn off the heat, add the salt and cilantro and stir to combine.
5. Serve hot with rice or roti.

PINEAPPLE TURMERIC DETOX SMOOTHIE

This is the colour of happy! How can it not be?! It's bright, it's yellow, it's cheery, it's summery, it's healthy, it's... happy! And insanely delicious!

I talked a bit about the nutritive qualities of turmeric in one of my previous smoothie posts. As I said before, one of the things about turmeric is that it's constituents are fat soluble and therefore not very bioavailable when turmeric is consumed on its own. For this reason, when cooking Indian food, powdered turmeric is added to hot ghee or oil, never eaten raw. In fact, after adding turmeric to the hot ghee (or oil), all the remaining spices to be used are also added to the hot ghee. This is because all spices have a fat soluble component and ghee, considered to be a noble fat and a rasayana in Ayurveda, is the preferred carrier for the spices and their fat soluble compounds to the body through our liquid tissue: the blood (hematic) and lymphatic systems. In my turmeric smoothies, I usually add up to a tbsp. of hemp hearts, flax seeds, flax oil, coconut oil, or ghee (I add ghee to savoury smoothies, not fruit-based ones).

If you don't want to add any fat to your turmeric smoothie, it's quite ok. Fresh turmeric root (not dried and powdered) is very high in Vitamin C, a water-soluble compound, so you will still get plenty of benefit from fresh turmeric root. In fact in India, when fresh turmeric is in season, we make a relish of sliced fresh turmeric root seasoned with salt and lemon... it's so delicious and pretty!

Ok so turmeric is definitely a nutritional heavy-hitter... but pineapple's no shrinking violet when it comes to being virtuous! It's one of the most detoxifying fruits, full of digestive enzymes including the lung-cleansing bromelain, antioxidants, Vitamins C and B Complex, manganese, fibre, among other things. In fact even the core of the pineapple has a lot of bromelain so don't throw it away!

Pineapple can interfere with certain medicines though, so if you're taking any medication, especially blood thinners, check with your doctor before having pineapple.

Despite all the great qualities, pineapple can be a bit like a woman at times: gorgeous but a handful to deal with. However, I'd still recommend a fresh pineapple over precut pineapple that's been exposed to light all day long in the store (or even a few days). To easily cut a fresh pineapple: cut it into 1 in. or 1-1/2 in. slices. With a paring knife or other small knife, use a vertical sawing motion to cut out the flesh from the middle, cutting close to the skin (photo above). For the end pieces: cut them into half and carefully cut out the flesh from the skin.

Don't discard the core - it's chock-full of bromelain and other healthy things!!

Pineapple Turmeric Detox Smoothie

makes: 16 oz.

- 2 cups ripe pineapple chunks

- 1 in. piece of raw turmeric (peeled if not organic)
- 1/2 in. piece of ginger

- 1 cup coconut water
- 1 tbsp. hemp hearts, flax seeds, or coconut oil

1. Blend well into a smoothie.
2. Serve immediately or refrigerate up to 8 hours. 

MILLET WITH DANDELION PESTO AND ROASTED VEGETABLES: GLUTEN-FREE

Millet is an ancient grain high in protein, essential nutrients, and heart-healthy soluble fibre. I really love millet - the whole grain and flour both. In addition to being gluten-free, Ayurvedically, millet is sweet, dry, light, and rajasic/sattvic. I.e. it won't contribute to mucous formation and heaviness in the body that grains like wheat do. Millet is a mild goitrogen though, so if you have thyroid problems, avoid eating it every day. I generally don't eat any grain everyday or for a number of days in a row. I like to vary the grains I eat, and also throw in some grain-free days a couple of times a week. In general, apart from unfermented soy, I don't exclude any bean, grain, or legume from my diet.

I also don't subscribe to food trends - like quinoa. Not that quinoa is bad, but I don't like its taste, texture, appearance, and effect on my body, and although I don't yet know it, there must be a reason why my body doesn't like quinoa. Over the years I've learnt to listen to my body - it tells me things for a reason, and it's always been right. As an aside, quinoa and millet both have high protein content and are nutritionally comparable.

Soaking grains helps neutralise phytic acid which can interfere with the absorption of nutrients in the body. Although millet has among the lowest phytate content, it's still good practice to soak it and neutralise the little phytate content it has. Toasting isn't essential but it brings out a delicious nuttiness in the millet - if you don't have time to toast, just soak the millet and carry on with the recipe.

Rutabagas are a member of the cruciferous family, as evidenced by the slightly sulfuric cabbage-y smell when you cut into one. Also like cruciferous vegetables, rutabaga can be eaten raw but when cooked it develops a wonderful hint of sweetness that I really love! It's a terrific complement to roasted sweet potatoes, potatoes, and carrots.

And dandelions... as I've said before, they're dismissed off as weeds but really are quite an excellent and nutritious green. I really love the mild bitterness of the dandelion and in spring when they're in season, I have them quite regularly in my smoothies and sautéed as a green. The dandelion pesto lasts forever in the freezer - I make a large batch then freeze in a couple of smaller containers and use as a sandwich spread, on eggs, in a rice salad, on salmon, pasta... just like any other pesto. 

Millet with Dandelion Pesto and Roasted Vegetables

makes: 4 - 6 servings (1-1/2 - 1 cups per serving)

Millet:

- 1/2 cup dandelion pesto

- 1 cup millet, toasted in a pan and soaked for 8 - 24 hours

- 2-1/2 cups water

- 1 shallot, sliced (or small red onion)

- 3 cloves garlic

- 1 capsicum, diced (any colour)

- 1 tbsp. caraway seeds

- 1 tbsp. coconut oil

- 1/4 cup chopped cilantro (or parsley)

- salt, to taste

- freshly ground black pepper, to taste

Roasted Vegetables:

- 1 medium sweet potato, cut into chunks

- 2 medium potatoes, cut into chunks

- 2 medium carrots, cut into chunks

- 1 medium rutabaga, peeled and cut into chunks

- 1 cup cherry tomatoes

- 2 cups cauliflower florets

- 1 medium zucchini, cut into chunks

- 1 tbsp. cumin seeds

- salt, to taste

- freshly ground black pepper, to taste

- 2 tbsp. coconut oil

1. Preheat the oven to 425 F/220 C.
2. Roast the vegetables: in a large bowl toss the sweet potato, potatoes, carrots, and rutabaga with 1 tbsp. coconut oil, 1/2 tbsp. cumin seeds, salt, and pepper. Grease a baking sheet with 1/2 tbsp. coconut oil and spread the vegetables on it in a single layer. Roast for 20 - 25 minutes or until cooked (the rutabaga won't become soft like potatoes will, but it's fine because rutabaga can even be eaten raw).
3. In the same bowl used for tossing the root vegetables, toss the cauliflower, tomatoes, and zucchini with the remaining 1/2 tbsp. coconut oil, 1/2 tbsp. cumin seeds, salt, and pepper.
4. Remove the roasted root vegetables from the oven and transfer to a clean bowl. In the same baking tray, spread the tomatoes, cauliflower and zucchini in a single layer and roast at 400 F/200 C for 15 - 20 minutes or until the cauliflower is just cooked - it should not be mushy. Remove from the oven and add to the bowl with the root vegetables. Turn the oven off.
5. Cook the millet: While the vegetables are roasting, bring the 2-1/2 cups water to a rolling boil in a saucepan and add the millet. Give it a quick stir and continue to boil for 3-5 minutes. Turn the heat down to low, cover the pan and cook for another 15 minutes or until the millet is soft and fully cooked.
6. While the millet is cooking, heat the coconut oil in a deep skillet or wide pan on medium, and add the caraway seeds. When the seeds start to sizzle, add the shallot, garlic, and capsicum and stir. Turn the heat to low and sauté till the vegetables are a bit soft, adding 1/4 cup water if needed to keep them from sticking since we're using just 1 tbsp. oil. When the vegetables are sautéed, add in the cooked millet, dandelion pesto, and chopped cilantro, and mix. Add salt and pepper to your taste.
7. Add the roasted vegetables and mix well before serving. (To reheat in a microwave: sprinkle a bit of water and cover the bowl then heat).

BOURBON, MAPLE, ROASTED ALMOND: EGGLESS ICE-CREAM

This is one of my favourite ice cream base recipes. It's easy, mostly fool-proof, and without the bother of making an egg-based custard for the ice cream. And, it's like a blank slate so you can create away to suit the season (because ice cream is always in season!), your mood, your cat's mood, a theme, a cuisine, whatever!

Cornstarch is a neutral stabiliser that absorbs residual water left after cooking the cream. This minimises the formation of ice crystals in the cream mixture and results in a creamier smoother ice cream.

If you're adding any amount of alcohol to ice cream, remember to add it nearly at the very end of the ice cream maker freezing cycle. Because alcohol doesn't freeze... and you can imagine the rest! But if you can't, then here it is in plain words: if you add alcohol early on, your ice cream base will not freeze no matter how hard you pray. And that's no fun.

As always, add-ins like nuts, brownie bits, chocolate chips, etc. should go in just before the alcohol, or near the end of the freezing cycle.

Adapted from Ice Cream Nation.

Bourbon, Maple, Roasted Almond Ice Cream: Eggless

Makes: approximately 1 quart

**Freeze an ice cream maker bowl for at least 8 hours**

- 3 cups half-and-half (or an equal mix of whipping cream and 2% milk)
- 1/2 cup Demerara sugar (or Turbinado)

- 1/4 cup Grade B maple syrup

- 3 tbsp. cornstarch

- 1 tbsp. vanilla extract

- 1/4 tsp. salt (only if using unsalted nuts)

- 1/4 cup coarsely chopped roasted almonds (I use Trader Joe's Lightly Salted Roasted Almonds)

- 1/4 cup coarsely crushed almonds (pulverized but definitely not almond butter!)

- 3 tbsp. bourbon (I like to use Bulleitt)

1. In a saucepan, stir together 2-1/2 cups half-and-half, sugar, maple syrup, vanilla extract, and salt (if using unsalted nuts). Heat over medium-low heat until mixture begins to steam and barely boil, stirring occasionally to prevent the sugar from settling.
2. In a bowl, blend cornstarch and remaining 1/2 cup half-and-half till the mixture is smooth and lump-free. Temper the cornstarch: add 3-4 tbsp. of the heated half-and-half to the cornstarch mixture and mix well. Repeat.
3. Add the tempered cornstarch mixture to the saucepan and cook, stirring until it starts to thicken and reaches a simmer, about 4 - 5 minutes. Reduce heat to the lowest possible and stir for 2 - 3 minutes or so until thick. Don't overcook after adding the cornstarch or the cornstarch will overcook and won't thicken the mixture!
4. Remove from heat and let the mixture come to room temperature. If there are lumps (although there shouldn't be), strain the mixture into a bowl. Chill for at least 2 hours in the fridge. Remove from the fridge and stir. If there's a skin on the mixture, stir it in. 
5. Pour into an ice cream machine and freeze according to the manufacturer’s instructions. Just when the ice cream is the consistency of soft serve, add the almonds. Blend for a few minutes and when the ice cream is almost done freezing, add the bourbon and let it mix for 2 - 3 minutes longer to blend it in.
6. Serve right away for a soft serve, or freeze for a couple of hours till firm.