Author: John

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Green Tea

Sencha Tea

  • Water, 5 oz. at 170° F
  • Sencha tea, 1 tsp ( ~4 grams)
  • Pour water over the leaves, let steep for 1 minute
  • Second Steep: 15 seconds at 180° F
  • Third Steep: 30 – 45 seconds at 180° F
  • Too Bitter? Lower your water temperature or shorten the steeping time by 15 seconds next time.
  • Too Weak? Increase the amount of leaf rather than the temperature. High heat with Sencha often brings out “harsh” notes rather than more flavor.

Gyokuro Tea

  • Water, 5 oz. at 120-140° F
  • Gyokuro tea, 2 tsp (5-6 grams)
  • Pour water over the leaves, steep for 2 minutes
  • Second infusion: 30 seconds at 150° F
  • Third infusion, 60 seconds at 170° F

Quick Tip: If the tea tastes too “seaweed-heavy” or salty for you, drop the temperature closer to 120°F. If you want a bit more of a caffeine kick and a sharper taste, aim for 140°F.

Categories
Food Health Recipes

Instant Pot Vegetable Tikka Masala

INGREDIENTS

  • (1) 12.5 oz jar of Tikka Masala sauce
  • (1) Block (16 oz) of extra Firm tofu
  • 1.5 cups of Butternut Squash (peeled and cubed into 1/2 inch pieces)
  • (1) medium zucchini, sliced into 1/2 inch half moons
  • (1) tsp of garlic
  • (1) tsp of giner

DIRECTIONS

  1. Pressure cook the squash with 1/4 cup broth and half jar of the sauces for 2-3 minutes.
  2. Quick release. Add the tofu, zucchini, and remaining sauce
  3. Add (1) tsp of garlic, or ginger, or both
  4. Simmer in Saute mode for 3.5 minutes until the zucchini is tender
Categories
Food Health Recipes

Instant Pot Oat Grouts

INGREDIENTS

  • 1 cup organic oat grouts
  • 2.5 cups of water

DIRECTIONS

  1. Rinse 1 cup of oat grouts, and put into the pot
  2. Add 2.5 cups of water
  3. Cook under high pressure for 22 minutes
  4. Natural release for 15 minutes
Categories
Food Recipes

Instant Pot Mung Bean

INGREDIENTS

  • 1 cup whole mung beans
  • 2.5 cups of cold water
  • 1/4 tsp of turmeric powder
  • 1/4 tsp Himalayan pink salt

FLAVORING

  • 1 Tbsp avocado oil
  • 1/2 tsp cumin
  • 1 tsp fresh ginger finely chopped
  • 1 tsp coriander powder

INSTRUCTIONS

  1. Add mung beans to the Instant Pot with 2.5 cups of cold water. Add turmeric powder and a pinch of salt.
  2. Cook under pressure for 10 minutes. Natural release for 15 minutes.
  3. In a small skillet, heat the avocado oil, cumin seeds, and ginger. Add the coriander powder. Sauté for about 30 seconds, until you can smell the aroma.
  4. Transfer the spiced oil from the skillet into the cooked dal. Stir well. Turn the heat to low and thin with water to the desired consistency. Add salt to taste. Simmer for 2-3 minutes on low heat to marry the flavors together.
  5. Turn off heat and stir in cilantro and fresh lemons.
  6. Serve with basmati rice (Drizzled with olive oil)

See: https://www.butteredveg.com/whole-mung-dal-with-cumin-ghee-and-turmeric/

Categories
Food Health

Chia Seed Pudding

INGREDIENTS

  • 3 TBsp Chia Seeds
  • 1 cup almond milk
  • 1 tsp maple syrup or honey
  • 1/2 tsp vanilla extract (optional)
  • pinch of sea salt
  • Handful of fresh fruit (berries, kiwi, banana slices)
  • Small handful of nuts or seeds (almonds, walnuts, or sunflower seeds)
  • A drizzle of L-Spread or almond butter (optional)
  • Ground cinnamon (optional)

INSTRUCTIONS

  1. In a bowl or jar, mix chia seeds with almond milk, maple syrup, vanilla extract, and a pinch of sea salt
  2. Stir well to ensure the chia seeds are evenly distributed
  3. Let sit for 5-10 minutes to prevent clumping
  4. Cover and place the mixture in fridge for at least 2 hours, or overnight (for a thicker pudding)
  5. Spoon the chia pudding into a bowl
  6. Top it with fresh fruits (e.g. berries, banana, or kiwi)

QUICK INSTRUCTIONS:

If you joined this morning’s session, I promised to share my chia pudding recipe—here it is! – Melanie

2 tablespoons chia seeds
½ cup almond milk or unsweetened milk of choice
1/2 tsp of vanilla extract
1 tablespoon maple syrup, optional
Handful of sunflower and/or pumpkin seeds
Strawberries or other fruits for topping
Mix all ingredients (except the strawberry or other fruit toppings) together in a Tupperware. Stir well. Let sit overnight (or for at least 4 hours). Enjoy in the morning with some fresh fruit!

Categories
Food Health

Instant Pot Yellow Dal

INGREDIENTS

  • 1 cup yellow split peas
  • 3 cups water
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • TEMPERING (Tadka)
  • 2 Tbsp oil
  • 1 tsp cumin
  • 1 small oinion, finely chopped
  • 1/2 tsp chili powder
  • 2 cloves garlic, sliced

DIRECTIONS

  1. Add peas, water, turmeric, and salt to Instant Pot
  2. Cook on high pressure for 15 minutes
  3. Natural release for 10 minutes
  4. Whisk the dal to make it creamy
  5. Make Tempering while the peas cook. Heat oil in a small pan on stovetop
  6. Add cumin seeds (let them sizzle). Add onions and garlic. Fry until golden brown. Stir in chili powder.
  7. Pour the sizzling hot oil mixture over the cooked dal.

Categories
Food Health Recipes

Incubator Natto

INGREDIENTS

  • 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
  • Natto starter
  • Water

DIRECTIONS

  1. Wash soybeans until water is clear
  2. Drain, and add water 3:1 ratio
  3. Soak soybeans overnight (16-24 hours)
  4. Remove any skin or bad beans
  5. Transfer beans to Instant Pot, and cover with 1″ water over beans
  6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
  7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
  8. Drain soybeans, saving some broth
  9. Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
  10. Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
  11. Add some water to bottom of the incubator to form humidity
  12. Place bowl on trivet in the Brod & Taylor bread proofer
  13. Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
  14. Set temperature to 94°F for next 8-10 hours
  15. It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
  16. Leave at room temp a couple of hours to cool.
  17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
  18. Freeze what cannot be consumed within a few days
  19. Season with soy sauce or soup base before consuming.
Categories
Asian Food Recipes

Instant Pot Nepali Lentil Soup

INGREDIENTS

  • 1 cup toor dal
  • 1 tablespoon ghee + 1 tablespoon avocado oil
  • 1 tsp cumin seeds
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon tumeric
  • 1 tsp coriander
  • 1 tsp salt
  • Dash of pepper
  • 3 cups water
  • 3 tablespoon cilantro
  • 1 tablespoon lemon juice

DIRECTIONS

  1. Dice the onion
  2. Mince the garlic
  3. Rinse the dal with water a couple of times, and set aside
  4. Select “saute” on the Instant Pot
  5. Add ghee and oil. Then add in cumin.
  6. Add onion and garlic
  7. After onion is cooked, add tumeric and coriander, and salt
  8. Cook 2-3 minutes
  9. Add the washed dal and water. Stir.
  10. Press “cancel”. Close lid. Set “manual” for 15 minutes. Natural release for 5 minutes, then quick release.
  11. Open the lid, and garnish with lemon juice and cilantro.
  12. Transfer to serving bowl.
Categories
Uncategorized

Instant Pot Pearl Barley

This makes chewy pearl barley that can be added to soups, salads, or as a side dish.

INGREDIENTS

  • 1 cup of pearl barley, rinsed
  • 2.5 cups of water or broth (chicken or vegetable)
  • Slice of onion, chopped
  • 1 tablespoon of oil or butter (optional, for flavor)
  • Also optional: dry herbs (e.g. thyme, bay leaf) and spices (cumin, turmeric)

DIRECTIONS

  1. Rinse the barley thoroughly under cold water. This removes excess starch.
  2. In Instant Pot, add oil, and saute the chopped onions
  3. Add water/broth, rinsed pearl barley, and optional oil/butter
  4. Pressure on Manual (high pressure) for 20 minutes.
  5. Natural Pressure Release for at least 10 minutes.
  6. Fluff and serve. Most of the liquid should have been absorbed.
  7. Leftover can be stored in an airtight container in the fridge for 3-4 days
Categories
Asian Food Recipes

Salmon head Soup

INGREDIENTS

  • 14 oz salmon head
  • 14 oz tofu (1 block)
  • 4 oz onions
  • .8 oz ginger
  • Salt
  • White pepper
  • 1 tsp chicken bouillon
  • 1/2 tsp of mushroom powder
  • 8 cups of water
  • Avocado oil

DIRECTIONS

  1. Cut the onion into small pieces
  2. Pour oil into a pot, and onions, and stir-fry about 7 minutes
  3. Add water, tofu, and ginger slices. Bring to a boil, then simmer for 10 minutes.
  4. Clean the salmon head and chop into small pieces
  5. Heat a pan and fry the salmon head until both sides are golden, About 5-10 minutes, sprinkle salt and pepper evenly
  6. Add the salmon head to the hot soup, and continue to simmer for 10 minutes.
  7. Add white pepper, chicken bouillon, and mushroom powder to the soup and stir.
  8. Done