Monday, December 24, 2012

Coconut Milk Ganache

For my vegan friends and lovers of chocolate. Easy and versatile ganache, to put over cakes, baked fruits and pies. An elegant and lovely sauce for the Pitta dosha.


6 oz semi-sweet chocolate, finely chopped

4 oz organic coconut milk

1/2 tsp cardamon 

1/2 orange peel

1/2 tsp ginger

Pinch of chilli pepper

Pinch of salt

Monday, December 10, 2012

Lentil Chili with Chocolate…“The Chili That Makes You Feel Good!”

"By Tania Morrison, who recently used this winning recipe in a chili cook off fundraiser".

Recipe adapted from Brazen Kitchen’s original recipe
This simple chili is rich with hearty yet elegant Le Puy lentils, sophisticated spice alchemy, and chocolate!  Delicious and nutritious!

3 tablespoons olive oil
1 teaspoon clarified butter
1 large leek (white and light green parts only), finely chopped
2-3 tablespoons garlic, finely chopped
2 tablespoons ginger, finely chopped

Sunday, December 2, 2012

Savory Cocoa blend

Cocoa is popular in Mexican cooking, specially as a spicy beverage and in savory dishes. This blend you can used as a salad dressing based, vegetables and grains. This blend makes 1 cup. Excellent for Vatta doshas. My pitta friends can reduce chili and add pomegranate powder or dill wed. Love to hear your feedback.

·      1/4 cup organic cocoa
·      1/4 cup organic cumin powder.
·      2 tsp Spanish paprika
·      2 tsp ground coriander
·      2 tsp chilli powder.
 2 tsp ground red peppercorns.
 1 tsp sea salt
 1 tsp ground allspice

Combine all the ingredients and keep in a airtight container out of heat and light.