Wednesday, November 30, 2011

Columbian Arepas with Peppered Goat Cheese

Corn is drying in nature, and is therefore ideal for Kapha.

I love making this 8-minute recipe to impress my foreign friends. The patties are traditionally eaten for breakfast, but make a delightful accompaniment to vegetables and soups.

Serves 2

!0 minutes

Goat cheese is wonderfully healthy. It plays a vital role in vital body functions, such as blood clotting, nerve conduction, muscle contraction, regulation of enzyme activity, cell membrane function and blood pressure regulation. It helps prevent migrane headaches. It maintains the strength and density of bones, reduces PMS symptoms, boosts metabolism, and is also high in calcium and protein. There are 5 grams of protein in a single ounce of goat cheese! 

1 ½ cups of pre-cooked arepa corn flour (available in any Latin American store)
3 tsp ghee (save 2 tsp to fry the arepas)
¼ cup goat cheese
½ tsp of black pepper or red chili pepper (dry or fresh crushed)
¼ cup chopped parsley
½ cup fresh water


Mix all ingredients together in a bowl. In a frying pan melt 2 tsp of ghee.

Make little balls with the paste and flatten them in your hand, forming little patties. Fry them for 1 minute on each side.

Serve with Montebello mushrooms (optional.)

For Vatta: Add more ghee to the paste.
For Pitta: Omit hot peppers. Replace them with fresh crushed coriander.
For Kapha: Reduce cheese.

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