1 medium onion
3 T. sesame or safflower oil
2 T. curry powder
¼ t. cumin
¼ t. chili powder (optional)
2 cloves garlic
2 ½ t. salt
3 large thin-skinned white potatoes
1 large head cauliflower
1 cup vegetable stock
3 T. fresh cilantro
2 T. lemon juice

 

 

 

Peel and coarse-chop the onion. Heat the oil a large saucepan and sauté the dry spices in it, constantly stirring with a wooden spoon for 30 seconds on medium heat. Stir the chopped onions into the spiced oil. Press 2 cloves of garlic with the broad side of a knife to remove their skins and add to the pot with the onions. Stir thoroughly and cook for 3 minutes.

If you have bought thin-skinned white potatoes, keep the skins on. If they have thick, brown skins like an Idaho potato or red skins, peel the potatoes. Then cut the potatoes into 1” cubes, add them to the pot with half the salt, mixing thoroughly into the onion and spice mixture.

Discard the leaves from the cauliflower head and break off whole florets. Cut any florets in half that are larger than 1” around. Add the cauliflower to the pot 5-10 minutes after the potatoes with 1 cup of vegetable stock. Cover with a lid and continue to cook for 20-25 minutes, stirring occasionally.

Chop the cilantro and add to the pot with the lemon juice when the cauliflower can be pierced easily with a knife. Stir again, now being careful not to break the softened cauliflower. Cook 5 minutes longer.

Serve with papadums (Indian wafers) and prepared coriander chutney.

Chop the cilantro and add to the pot with the lemon juice, when the cauliflower can be pierced with a knife. Stir again, being careful not to break the softened cauliflower. Cook 5 minutes longer.

 

Serve with papadums (Indian wafers) and prepared coriander chutney.

 

Photo and text by Marlon Braccia © 2008

Thanks to Roger Wickes, my tireless app developer, and a lot of long days and late nights at the keyboard and on Skype, we are finally ready to launch. We’ve looked at everyone’s cooking apps and tried to go one better on all levels. Great photos, videos, elegant formatting specific to the iPad device, native content and all the great recipes and healthy tips you’ve come to trust from me. We’ve seen cooking apps for as much as $14.99, but we reasonably priced ours at $3.99.

The Enlightened Cook: Protein Entrees iPad App is being created to provide everyone, including diabetics, with the means to naturally engage in the popular concept of a high protein, low carbohydrate diet. To do this best I’m advising one choose meats, poultry and fish that are raised without antibiotics, artificial feeds and hormones. It remains a sore reality that these products do need to be sought out in natural food stores at a high price, but remember you vote with your dollars! Growing is the trend to return livestock to their natural, free roaming habitats and chemical-free feeds paving the way to health and deliciousness. Spend on organic now and save on medical bills later!

This coming Saturday, April 23 is the first annual Silverlake Green Fair. I’ll be there with amazing brownie man Philip Horowitz of Phlip ‘n Nic’s. He’s peddling his amazing brownies and I’m there with my cookbooks and some cool terrariums and organic body oils. Come on down and meet the funky people. You know that Silverlake crowd is too cool!
4356 W. Sunset Blvd, LA 90029, right in front of Akbar.

With the new moon just passing and it’s gravitational pull increasing until it’s full, it’s the best time to plant seeds. If you start seeds now and pinch the sprouts back, you’ll have a bushy crop by July.

This weekend I planted summer savory, dill, parsley and chamomile. (I started my basil and oregano on the new moon last month) If the danger of frost isn’t gone, plant the seeds in peat pots or in 3-4″, soil-filled sections of left over cardboard form from a roll of paper towel. Keep them in a baking dish for easy watering and place them outdoors until the lowest overnight temperatures is 40º or higher.
Most herb plants like full sun, which could dry the seedlings out, so be sure to keep them well-watered until they develop their root systems.

My students have asked me to compile a list of essential books for becoming a yogi. As many of you know I sometimes vehemently protest to American classes that too often consist of 50 minutes of standing poses and little else. Don’t miss out on the wonderful pranayama, mantra, bhandas, kriyas and multitude of techniques that comprise yoga, and bless you all in your pursuits of divine yoga.

WARNING: READ THESE BOOKS AND THEY WILL CHANGE YOU!!

How to Know God Swami Prabhabananda & Christopher Isherwood
The Path of Fire and Light by Swami Rama
Complete Book of Ayurvedic Home Remedies byVasant Lad L.A.S.
Astanga Yoga by Sri K. Pattabhi Jois
Moola Bandha by Swami Satyananda Saraswati
(yes, spelled Moola in this title)
The Upanishads translated by Eknath Easwaran
Bhagavad Gita
translated by Swami Prabhabananda & Christopher Isherwood
Bhagavad Gita translated by Barbara Stoler Miller
Bhagavad Gita translated by Maharishi Mahesh Yogi
Integral Yoga Hatha by Sri Swami Satchidananda
The Science of Pranayama by Swami Sivananda
Light on Yoga by B.K.S. Iyengar
Light On Pranayama by B.K.S. Iyengar
Chakras by Naomi Ozaniec
Chakras: Tools for Transformation by Harish Johari
Tools for Tantra by Harish Johari
Perfection of Yoga by A.C.Bhaktivedanta Swami Prabhupada
Swara Yoga by Swami Mukti Bodhananda

In addition to immediate downloads of the The Enlightened Cook: Protein Entrees, beautifully glossy, soft-cover books are now available in the column immediately to the right for $11.99. Order directly from this site to save off the bookstore price and support the author best! Your book will be printed and mailed to you within 48 hours directly from the publisher! Now that’s modern publishing!!

In addition to immediate downloads of the The Enlightened Cook: Protein Entrees, beautifully glossy, soft-cover books are now available in the column immediately to the right for $11.99. Order directly from this site to save off the bookstore price and support the author best! Your book will be printed and mailed to you within 48 hours directly from the publisher! Now that’s modern publishing!!

With Super Bowl Sunday fast approaching, most are thinking about betting on the big game. I’m marinating instead. Here is an awesome recipe for Chicken Wings and the story that goes with them. Recipe more via India than Buffalo!

4 lb chicken wings
1 quart plain yogurt
3 oz beer
Juice of 2 limes
1½” ginger root- coarse chopped
2 t dried thyme
1 t dried lavender
1 t black pepper
¾ t sea salt

Rinse and poke holes into the wings with a sharp knife so the sauce penetrates the flesh of the chicken.  Mix all the ingredients together and marinate 1-3 days, stirring the mixture twice a day.
Grill very slowly on the BBQ or bake on a lightly oiled baking sheet in the oven at 325º for 30 minutes.  Great with a beer. Enjoy!

Sauce Safety
It’s okay to brush additional sauce on the wings as they cook, but not after the halfway point because bacteria from the raw chicken is also in the sauce. Be sure to allow ample time for it to burn away to be safe to eat.  Dispose of left over marinade and serve with clean utensils.

The Wing Story
One of my dearest friends, Vicent Grupi, whose since passed on, told me he had fabulous chicken wings at a party and he was told they were made with yogurt.  He remarked that it seemed a very strange combination, yet they were the best wings he’d ever tasted.  I wondered how anyone, especially Vinny, could get that excited about chicken wings. To me they were greasy junk food with little culinary merit. Yet somehow the thought of deriving a recipe from that one piece of information stuck in my mind for15 years. By then I knew marinating in yogurt was part of India’s Tandoori tradition, in which foods are slow-cooked in an oven for a long time.

Fifteen years after hearing Vinny’s rave, one day I looked down at the meat counter and saw a package of the plumpest wings I’d ever seen.  They were hormone/antibiotic-free, organic chicken wings and still very inexpensive, and that was a great place to start. So I decided to do what I often do when I cook––I “winged it.” I dreamed up what I thought would taste good and marinated those wings for 3 days, before bringing them raw and swimming in sauce to Candy and Will’s Labor Day BBQ. Being from Texas, Will’s a master griller and knew to cook them slowly on a cooler part of the grill. My rock star date, who I’m sure prefers to go nameless, was licking his fingers with delight over them and our drummer friend was stomping his foot with speechless appreciation. Everyone at the party said they were the tastiest, most succulent wings they’d ever had, except Will. Unfortunately, the wings were all gobbled up before he got one.  Sorry, Will!

Try to plan ahead on this one, so you can marinate for the full 3 days.  I think you’ll be amazed at the result. And please, save one for the host!