Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (10 page)
| S ERVES 1–2 | P REP T IME 10 M INUTES |
1 cup water 1 cup papaya 1 large mango 1–2 teaspoons spirulina powder or other green powder 1 teaspoon olive oil or coconut butter | Peel and seed the fruits. Cut into chunks. Blend water, papaya, and mango until smooth. Add green powder and oil or coconut butter and blend again. |
| B ASIC S MOOTHIE |  |
| S ERVES 1 | P REP T IME 5-10 M INUTES |
B 1/3 cup unsweetened (canned) coconut milk 1½ cups unsweetened rice or almond milk—more or less for desired thickness 1 banana | In addition to this base, you can add one of the following 1 peach, pitted and cut into pieces ½ cup blueberries 1 cup fresh pineapple chunks Also add: Any or all of the liquid or powder supplements listed at the beginning of the Blend. |
| F RUIT E VERYTHING S MOOTHIE | |
| S ERVES 2 | P REP T IME 15 M INUTES |
¼ cup unsweetened (canned) coconut milk 1½ cup unsweetened rice milk 2 spears pineapple (1 inch wide by 5 inches long) 6 strawberries, cut into quarters 10 grapes 7 cherries, pitted and stemmed 1 banana, broken into pieces lemon juice to taste (optional) | Put all ingredients in blender and blend. |
F
RUIT
S
ALAD
Fruit Salad is especially good when in-season fruits are used. You may wish to make the effort and find out if there is a local orchard that allows you to pick your own fruit. If not, buy fruit grown as locally as possible. These will be more nutritious because the fruit has had time to ripen on the plant. Fruit salads can also be made with only one or two fruits if that is all you can get locally in season. Avoid using melons, or make a fruit salad with melons only, as they should not be eaten with other fruits or foods for best digestion (see
Food Combinations
in
Chapter 3
,
The Basics).
When possible, buy organic grapes, strawberries, and apples. The pesticides on these are particularly toxic and are more likely to be absorbed (see
Organics
in
Chapter 8
,
Resources and Recommendations).
If using banana, add it last. Drizzle the slices with lemon or lime juice to keep them from turning brown and mushy.
Add nuts, seeds, and/or coconut to make it more filling. Add immediately before serving so they don’t get soggy. Lightly toast the coconut for extra flavor.
Prepare a bigger portion than you will eat and freeze the remainder for future smoothies. Freeze flat, in a single layer, so that you can break off chunks. This is a great way to store summer fruits, which can rot quickly.
| R EGULAR F RUIT S ALAD |  |
We call this our “regular” fruit salad because it can be made in any season. These fruits are available in most grocery stores. Buy organic apples so the peels can be left on, adding color and texture.
Add any other in-season fruit—for instance, in Montana in July, add fresh, pitted cherries or raspberries. In Arkansas, add fresh local peaches in July and August. California and Florida residents will have many fresh local fruits to choose from. Peeled, diced mangoes can also be added when they are in season. Raisins or chopped dried figs provide additional sweetness and texture for every season.
| S ERVES 4 | P REP T IME 30 M INUTES |
2 apples, cored and cut into half-inch pieces 2 pears, cored and cut into half-inch pieces 2 bananas, peeled and sliced 2 oranges, peeled and cut into half-inch pieces 2 cups grapes, halved, seeds removed 1 cup toasted walnut pieces or toasted sliced almonds Fresh-squeezed lemon juice | Put fruits in a bowl. Drizzle with lemon juice. Add nuts; gently mix. |
| S UMMER F RUIT S ALAD | |
We only make this one in the summer when these fruits are in season. With its beautiful color and full flavor, it’s a treat any morning for breakfast. Or bring it to a barbeque potluck.
| S ERVES 4 | P REP T IME 30 M INUTES |
2 peaches, pitted and cut into half-inch pieces 2 nectarines, pitted and cut into half-inch pieces 1 pint blueberries 1 pint raspberries 1 pint strawberries, cut into quarters 2 bananas, peeled, halved, and then sliced Fresh-squeezed lemon juice | Drizzle lemon juice over bananas. Combine all ingredients in bowl. |
| O ATMEAL |  |
Some people are oat lovers and some are not. Oats are usually not something that get us out of bed in the morning, but this simple recipe starts your day on the right foot. We ate oats cooked this way for the first time in New York City when a friend made them for breakfast with lots of butter. This dish is so nurturing and filling that it has become one of our favorite breakfast recipes. Soaking the oats in warm water with a squeeze of lemon juice overnight makes them more easily digestible. And don’t forget to add the butter.
| S ERVES 4–6 | P REP T IME 20 M INUTES |
3 cups rolled oats (not quickcook oats) 3 cups warm water A squeeze of fresh lemon juice 2½–2¾ cups water As much butter as you wish Pinch of sea salt | Put oats and warm water in a glass bowl. Add a squeeze of lemon juice. Stir together. Cover and let sit overnight. Put oats in a saucepan. Add 2½–2¾ cups water and a dash of salt. Bring to a boil, then immediately turn heat down. Stir and let simmer for about 10 minutes or until oatmeal has the desired consistency. Cover with lid and let it sit for 1–2 minutes. Serve with a healthy portion of organic butter. You can also top it with:
If reheating, add water/rice milk to desired thickness. Stir while it heats. Note |
