Spring ! Spring! Sprung !

Seasons and Time have a way of surprising us! Just the other day I was Happy New Year- ing !! Of course I knew that winter would end , no matter the temperatures in California, and yet here I am into Spring! I am not ready but who cares..SPRING has SPRUNG upon us . So, I surrender to it.

A walk through the Farmer’s Market and my bags are filled with citrus , three different colors of cauliflowers and asparagus that is sweet and tender! Baby portabellos, nestled next to garlic chives and you know The Poetry goes on!

So the intention to RE Balance my life is on.
And how do I do this ?
SIMPLY – FIVE

1. Being present in every moment.

2. Being Accepting of Me.

3. Being Grateful ! No matter what.

4. Being Joy and sharing it.

5. Being Thankful of every moment.

For the Solar calendar this is the joyous New Year and I choose this time to simplify by Simply-Five !

Did you think this would not translate into the kitchen?

My Spring Bowl of Cauliflower with Paanch Phoron! The Five spice blend of Bengal…. Cumin seeds, fennel seeds, mustard seeds, nigella seeds and fenugreek seeds.

2 cauliflowers, cut into flowerettesq, washed and rinsed
3 tablespoons of the five spice mix(Paanch Phoron )
3 tablespoons olive oil
2 medium lemons, juiced
Salt to taste
Cracked pepper to taste

Heat a large pan on medium heat. Add the oil. Keep the heat low as you do not want the olive oil to reach smoking point.
Add the spices to the oil and gently toast them till you hear some Snap! Crackel! Pop!
Add the cauliflower and salt. Raise the heat to medium high. Toss the cauliflower pieces well. Cover and cook for about 5 minutes.
Remove lid and toss the cauliflower. Check for done ness. You want them to be fork tender . Cook for a few more minutes without the lid .
When done, remove to another bowl. Add the pepper and lemon juice. Toss well and serve.
This can be served hot, warm, at room temperature and chilled!
If using 2 cauliflowers for their color, this will serve at least 8-10 servings!

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Bra Bra Brassicas …….the joy of being a Brussels Sprout!

Some love these cute, baby looking cabbages! Others just can’t stand them! Well ! I love them and today tried them with nigella seeds , red chili flakes , lemon juice and a drizzle of olive oil.

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The kitchen always teaches some amazing life lessons. You may be making your brussels sprouts a particular way. Why not make a CHANGE !

For Sharing with 4

1 # or so of Brussels sprouts, cut into quarters
1 /2 teaspoon of nigella seeds
1 lemon, juiced
1/4 teaspoon or more of red chili flakes
2 tablespoons of olive oil
Salt to taste

Heat the oil in a pan. Medium heat.
Add nigella seeds and chili flakes. Toast for about half a minute. Add the sprouts. Sauté . Cover and cook for about 8-10 minutes.

Don’t over cook. They should be just fork tender. Season and finish with a dash of lemon juice.

A small but daring change in the kitchen creates a freshness in the mind !