heracliteanfire's recipes

From an old ayurvedic cookbook

One of many versions, this one from an old ayurvedic cookbook.

This creamy savory pudding is delicious served for brunch, and it also makes a lovely summer dinner alongside fresh tomatoes and grilled chicken. In early autumn, I’ll bet it would be excellent served with chanterelles sauteéd in butter. Note to self!

Requirement: Must love garlic.

This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich. Its flavor will mellow only slightly over several weeks.

If you have access to a high-powered, commercial-grade food processor, the paste will turn out even fluffier and lighter than if you use a standard food processor.

Makes 4 cups.

Make Ahead: The garlic paste can be refrigerated in an airtight container for up to 3 weeks.

Cucumber, radish, red onion and dill all tossed in a light vinaigrette. Serve grilled to add a smoky flavor.

This combination may seem unusual—until you try it. The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work together beautifully in this easy hot sandwich. Serve with oven-roasted potatoes or a green salad.

Enjoy this simple and easy to prepare recipe for crispy, baked toasted raviolis. Serve as a snack or appetizer with a side of warm marinara sauce.

The herb-infused lentils are such a nice element of this pâté that you might consider making extra and using the leftovers, including their liquid, to sauce pasta or rice.

Serve the pâté with whole-grain crackers or rye toasts, garnished with thyme, if desired.

Make Ahead: The pâté can be made, covered and refrigerated 2 days in advance.

Most waffle recipes call for melted butter, added sugar, and leavening ingredients like baking power and baking soda. This revamped waffle recipe focuses on high protein ingredients like eggs, low-fat cottage cheese, and ground flaxseeds that get blended up with rolled oats and a splash of vanilla extract to create a seriously good and good-for-you waffle.

More research is showing that spreading our intake of protein throughout the day can help enhance muscle growth and synthesis. Many people eat too little protein for breakfast, a fair amount of protein for lunch, and too much protein for dinner. By more evenly distributing our protein intake to approximately 30 grams of protein each at breakfast, lunch, and dinner, we may be able to preserve lean body mass and thus reduce the excess fat in our bodies which may lead to chronic disease down the line.