Recipes for the modern woman
Create the space in the kitchen as an altar that inspires you
Welcome to Annapurna Living Food and Recipes
Carrie-Anne has always enjoyed the kitchen and exploring new things that nourish the soul. Here we are going to take a look at past favorite recipes that have been shared and see what will be cooking up this season. Sat Nam
::Find your full ness::
Ideas for recipes can come from some of the restaurants that Carrie-Anne likes to go to.
including: Plant Food and Wine. Venice CA
Simple Cafe. Williamsburg Brooklyn NY, Oak and Grain New London NH. We could ask any of these places to be featured on APL along with a recipe and photo. Kind of like how we are doing the interviews. Just a thought to create content.
by Yogi Bhajan
- Stir together the ground turmeric and water in a small saucepan.
- Bring to a simmer and allow to cook, stirring, until a thick paste is formed.
- Use 1/2 to 1 teaspoon of this turmeric paste for each cup of tea.
- Add turmeric paste, milk, almond oil and honey to saucepan and reduce heat to low.
- Bring milk just to a boil then remove from heat.
- Whisk briskly or blend if you prefer a frothier drink.
- Be sure to use almond oil and not a substitute in this turmeric tea recipe. Don’t try this with olive oil if you’re out of almond oil -- you will likely spit it out!
- Almond oil is rich in Vitamin E, monounsaturated fatty acids, proteins, potassium, and zinc, making it beneficial for skin, hair and heart health.
- Try adding a little cinnamon to your tea for a flavor boost.
found on The Spruce
by Elena Bower
Note :: For a fun alternative, Ginger Quinoa Bowl recipe here.
This bowl is my breakfast [or lunch, or dinner] of champions. I always keep the constituent ingredients around so I can throw it together fast. Enjoy.
1 c Quinoa (white/red/black or a combo), cooked according to instructions
2c Steamed or blanched kale / broccoli / cauliflower / haricots verts / Brussels sprouts / sweet potatoes
Optional Yummy Additions
Avocado slices or cubes
1-3 eggs scrambled
Sliced Sicilian olives
Boho Love Wrap
by: Denise Andrade-Kroon
I call them Brown Rice Wraps. My friends call them Boho Love Wraps. I heat up a brown rice tortilla over low heat in a skillet pan with avocado oil until it is soft enough to use as a wrap (brown rice tortillas are very stiff when not warmed up). I then put inside whatever veggies and protein I have in my home that I am craving. Typically that is herb salad, shredded carrots, sliced red or orange peppers, sliced cucumbers, some type of cheese (if I am doing dairy), a wee slice of fresh sandwich meat (if I am doing meat) and then top it with avocado slices. I may put a dollop of hummus or smear vegenaise on half of the tortilla before I wrap it up. I then cut it in half, gaze at the gorgeous beauty of all the colorful layers and take a bite. Most everyone has absolutely loved them and they feel so very light.
by Alisha Sommer's
My favorite meal to make, especially during fall and winter, is pot roast. It’s a simple recipe I found a few years ago. The entire process is done in a dutch oven, which makes for easy clean-up, and the low and slow cooking process adds so much depth of flavor and tenderness to the meat. And, it’s something I know I won’t have to struggle to get my children to eat. Everyone leaves the table full and happy.
DUTCH OVEN POT ROAST
Recipe by: Real House Moms
4 hours 30 mins
Although Dutch Oven Pot Roast takes awhile to cook, it's very easy to make this one pot wholesome dinner that is the ultimate cold weather comfort food.
Author: Krissy Allori
Recipe type: main dish
Serves: 6 servings
- 1 bone-in chuck roast (3-4 pounds)
- 1 tablespoon kosher salt
- 1 tablespoon oil (vegetable or avocado)
- 1 medium onion, sliced thick
- 3 tablespoons all purpose flour
- 3 cups beef stock (I used my highly recommended homemade beef broth)
- 1 tablespoon red wine (or more, go crazy)
- 2 teaspoons kosher salt
- freshly ground pepper
- 1 teaspoon thyme (fresh or dried)
- 2 bay leaves
- 3 large carrots, peeled and cut at diagnal into bite sized pieces
- 2 large parsnips, peeled and cut at diagnal into bite sized pieces
- 1 1/2 pounds dutch yellow baby potatoes, cut into bite sized pieces
- Preheat oven to 300 degrees F.
- Rinse meat, pat dry with paper towels, and coat both sides with 1 tablespoon kosher salt.
- Heat oil in large dutch oven over high heat. Cook meat for 10 minutes on each side, taking care not to move it around, to allow it to get a nice sear. The oil will splatter and you'll need your fan on unless you want the smoke alarm to go off.
- Remove the meat and set aside to a plate. Reduce heat to medium and add the onions. Cook until slightly brown while stirring occasionally, about 5-7 minutes. Add the flour and stir well cooking for about a minute to allow it to pick up the flavor. Pour in the beef broth and wine and use a wooden spoon to scrape all surfaces of the inside of the dutch oven to ensure all those yummy little bits mix in with the gravy. Allow liquid to come to a boil. Then add remaining salt, pepper, thyme, and bay leaves. Put roast back in dutch oven along with any juices from plate. Cover with lid and cook in preheated oven for 2 1/2 hours.
- Turn the meat and add the carrots, parsnips, and potatoes. Push them into the liquid best you can, but you may need to mix them around half way through their cooking to ensure they get submerged at some point. Cook for another 1 1/2 -2 hours for a total of 4 to 4 1/2 hours until vegetables are done to your preferred doneness.
- Remove bay leaves and discard. Transfer meat to a cutting board and separate the meat from any fat and bone. Shred the meat into chunks. You can either return the meat to the pot or serve it up from there, adding the vegetables and gravy on top. Serve with a green salad and crispy hot bread.
Plant Food and Wine