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Ever crave a treat that tastes decadent but is a bit healthier? Get your veggies and good fats with this brownie-like moist loveliness. Khashayar infuses love into all of his vegetarian cooking…
Ingredients
2 pounds grated carrots 2 cups regular white sugar 2 cups white flour 1 teaspoon salt 1 tablespoon cinnamon 1 tablespoon nutmeg 2 eggs 1/2 cup milk 4 tablespoons melted butter 1/4 cup olive oil
Topping
2 cups greek yogurt 1/4 cup honey 1/2 cup slivered almonds
Instructions
1. Preheat oven to 350 farenheit degrees.
2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs and milk.
4. Combine all the above with the melted butter and olive oil.
5. Pour the batter into a 13″ x 9″ x 2″ baking dish.
6. Bake for an hour or until a toothpick inserted into it comes out clean.
7. Let the cake cool.
8. Stir topping ingredients together: yogurt, honey, and almonds.
9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen ones look tantalizing as they thaw, as if they’ve been powdered with sugar). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.
Thank goodness COVID-19 hasn’t affected my ability to write and read, aside from the days it weakened my sight and energy. We’re much better, wake each morning slightly less raggedy than the one before in terms of feeling totally human.
It has a week since I’ve been able to smell and taste. If I hold my nose to a jar of cinnamon powder or a bottle of lavender oil, absolutely nothing registers. Taste is down to an occasional three notes of flavor. They’re subtle and offer no complexity. If something is super salty, ultra sweet, or blazing hot, they’ll call like old friends from a place so distant I can hardly hear them.
I tried sniffing a bottle of bleach… nearer = nothing… nearer = nothing… short of sticking my nostril right over the spout, a revelation terrified me. How easily I could accidentally truly damage myself without these two senses. How easily anyone could! My heart goes out to all who suffer this.
I try to rev my appetite by conning it that texture and temperature are flavors. My clothes haven’t gotten too baggy yet. I try not to stress over whether things will always be this way.
Ah, yes! There is indeed another note of taste I neglected to tell you about! It’s the most important one; the love Khashayar infuses into all of his vegetarian cooking rings loud and clear…
Ingredients
2 pounds grated carrots
2 cups regular white sugar
2 cups white flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
2 eggs
1/2 cup milk
4 tablespoons melted butter
1/4 cup olive oil
Topping
2 cups greek yogurt
1/4 cup honey
1/2 cup slivered almonds
Instructions
1. Preheat oven to 350 farenheit degrees.
2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs and milk.
4. Combine all the above with the melted butter and olive oil.
5. Pour the batter into a 13″ x 9″ x 2″ baking dish.
6. Bake for an hour or until a toothpick inserted into it comes out clean.
7. Let the cake cool.
8. Stir topping ingredients together: yogurt, honey, and almonds.
9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen ones look tantalizing as they thaw, as if they’ve been powdered with sugar). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.
At the time, he was only somewhat uncomfortable. Quickly thereafter, he got really ill.
Very very very fortunately, just this month he’d found employment that provides excellent health insurance. Moreover, only a couple of days earlier, the health plan started offering monoclonal antibodies treatments to “patients who qualify.” Lucky him, he got sick sick sick enough to qualify.
Three mornings, he spent hours getting to the hospital, having his blood tested, taking medications including steroids, and sitting with an IV drip. The first day he felt the worst of his life, could hardly stand to get out of bed, and could barely eat or drink. By days two and three, he was markedly improved. It’s been a few days since, and he’s not entirely over it, but he’s definitely (knock on wood) out of the woods. Now he wishes the pounds he initially lost on the “COVID diet” weren’t creeping back. Thank goodness his sense of humor is returning.
As for me, the first day he fell sick, I felt crummy too, but mine passed within a couple of hours. I hoped it meant my body had faced down the nasty bug. A few days later, still feeling fine, hi ho hurrah, I tested negative. Then a few days later, woe is me, positive results of a retest came in shortly after I became feverish and headachy and yucky and… (okay, I’ll stick with keeping things polite) and it didn’t go away. I’m still not entirely great, but I hope I’m done with the worst of it.
How fortunate I am to have decent health insurance, a nurturing husband, and the generosity of dear people.
Now indulge me a moment on my soapbox:
Know anyone who’s anti-immigration? Invite them to find a predominantly white hospital and tell them good luck with that. The medical professionals who’ve helped my husband and me were overwhelmingly first and later generation immigrants. I’d rather not contemplate where we’d be without their hard work, dedication, care, bravery, and on and on…
Definitely, if everyone wore masks, neither my husband nor I would have gotten COVID-19. Wishing you and yours excellent health.
Have you ever changed a bigot’s mind? At least I can be one less person who allows them to think it’s okay to spread hate and divisiveness…
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A festive bowl of Khashayar’s Butternut Squash and Cod Soup!
More time to write my novels, for my husband to cook marvelous meals — of course I hate the devastation of Covid-19, yet those are two ways I’ve benefitted from it. (More about the unexpected bonuses of sheltering-at-home here and here and here and a guest’s exert advice on how to deal with anxiety here.)
Soups are like smoothies on steroids — they can be cooling or warming, super nutritious or totally indulgent.
Every day since the pandemic began, each night is a culinary adventure. (More of Khashayar’s recipes here and here and here and here and here and here.)
Recently he made a massive pot of this — yum!!!!
Butternut Squash and Cod Soup by Khashayar Parsi
Ingredients
1 small butternut squash
1 medium onion
4 Tbs coconut oil
4 Tbs unsalted butter
1 Tbs turmeric
2 tsp ground coriander
½ tsp ground saffron
1 Tbs of white sugar
1 tsp ground black pepper
1 tsp ground chili pepper
1 quart almond milk
1 quart water
1 cup Chardonnay wine
¾ cup of white rice
16 oz cod filet (or similar)
Split the Squash lengthwise and bake the halves in a 400∞F oven for about 45 minutes or until they are softened but not browned. Let them cool just enough that you can handle them. Spoon out the seeds and peel them. Cut the butternut squash into smaller chunks and set aside.
Chop the onion and sauté in coconut oil for about 7 to 8 minutes on medium heat until lightly golden. You can use a large pot so that you can finish the soup in the same pot. Add butternut squash, butter, and all the spices. Mix well and cook for another 5 minutes.
Add rice, almond milk, and water. Bring to boil on high heat, and then let simmer on low for half an hour. Stir the pot a few times to avoid any burns. Add cod and wine and cook for another 10 minutes.
Puree the soup, adjust the seasoning, and serve in a bowl.
Garnish
Oven roast 4 cloves of garlic with skin. Peal and mix with 1 Tbs of minced ginger. Add them to ½ cup of balsamic vinegar, 1/8 cup of soy sauce, and 1 Tbs of brown sugar, and cook in a saucepan on medium heat until it thickens to the consistency of molasses.
Drizzle over the soup and add some green peas. Don’t stir in the garnish; that way, there’s an extra burst of delightful flavor and texture in each bite!
Our dear doggie is quite an enthusiastic kitchen mate, always eager to help with pre-wash.
What’s your most satisfying food for this season?
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What book lover or writer wouldn’t benefit from someone else taking up the meal preparation slack while they’re reading or working on a novel? Anyone can cook tasty fare that’s unhealthy. The real art lies in food that’s both healthy and delish. How fortunate I am that my husband works from home these days and loves to cook.
Let me count the ways…breakfast, snack, lunch, dinner…I could eat this for any and all of these!
Forgive, dear reader, the drool on these introductory words. My aim is to give you an idea of what the recipe that follows tastes like, but I’m too busy dealing with the watering in my mouth to think.
Okay, here goes—fresh, crunchy, sweet, salty, peppery, soft—and delicious!!!!!!
There. Oh, and exotic yet familiar, green and healthy, yet decadent. Easy but a bit time consuming so make enough for a few meals. It’s filled with everyday ingredients like bread and cheese, but with the added specialness of a not-your-run-of-the-mill sort. Lavash (a soft, thin unleavened flatbread available at many grocers) and feta,(a cheese made from the milk of cows or goats or sheep) and greens that are best eaten raw yet go cosmos-beyond lettuce and spinach. Things of which the mere scent of them are heaven!!! These are fresh herbs such as dill, tarragon (worthy of making into a perfume though one might get bitten…) and parsley and cilantro. If you’ve got more, great, but if you haven’t got these, all is forgiven because most any green leafy goodness will do.
There—I’ve said it—onto the recipe. Oh, and it’s my husband’s own making, a melange of cultures, and personal preferences. It’s a reworking of a Turkish chopped herb salad.
This is a forgiving dish—I make it my own way, and that’s good too—but let me step aside. Today it’s Khashayar’s turn to be our guest here. Slobber away, folks! By the way, he’s got more healthy easy recipes here and here and here and here and here and here too…
Yum!!!
Herb Salad Recipe by Khashayar Parsi
Ingredients
Dressing:
EVO 1/2 a cup (note from da-AL: EVO is the abbreviation for Extra Virgin Olive Oil)
Lime 1 small
Herbs:
Basil (Lemon or Thai) 1 bunch
Chives (or Green Onions) 1 bunch
Cilantro 1 bunch
Dill 1 bunch
Parsley 1 bunch
Tarragon 1 Bunch
Feta Cheese 8 oz (another note from da-AL: this is a particularly wonderful cheese because it’s so flavorful that one needs far less than most other types. To lessen saltiness, drain the brine and replace it with water. Another great thing about it is that when it’s stored in either brine or water, it keeps for a very very long time.)
Garlic 4 cloves
Lavash Bread 16 oz
Grapes 1-1/2 cups
Nuts:
Almonds 1/2 a cup
Cashews 1/2 a cup
Walnuts 1/2 a cup
Onion 1/2 a medium size
Spices (Ground):
Cinnamon 1 teaspoon
Cumin 1 teaspoon
Pepper (Black and Cayenne) 1 teaspoon each
Instructions
Mince the onion and garlic, and put them in a large bowl. Add lime juice, EVO, and pepper (black and cayenne). Mix and let them soak as you prepare the rest of the salad.
My honey chops onions and garlic beautifully!
Tip: Do not add any salt; feta cheese is already salty. If you like it saltier, adjust it at the end.
Tip: Save 2 teaspoons of EVO to toast the nuts.
Spices from ethnic markets cost a fraction of what they do in regular markets.
2. Chop the cilantro, parsley, dill, chives, lemon basil, and tarragon.
Tip: Dry well after washing them.
Tip: If you use a food processor, make sure not to mince them.
Chopping fresh herbs like this Italian parsely make the whole house smell wonderful!
3. Roast the nuts for about a couple of minutes on medium heat. Let them cool to room temperature and crush them.
Tip: You can put them in a bag and use a hammer.
Tip: Do not grind them. Crushed nuts will give the salad a better texture.
Home-roasted nuts are the best!
4. Crumble the cheese.
In Iran, if you ask for cheese, you’ll get feta.
5. Dry the lavash sheets (on very low heat) until they are like crackers, and crumble them by hand.
Tip: Be careful; they can go from perfect to overdone very quickly.
Tip: Do not use a food processor, because it makes bread crumbs.
Lavosh that’s crisped makes for fancy crackers!
6. Add the herbs, walnuts, feta cheese, lavash and the remaining spices to the bowl and mix well. You can also add grapes like these (1 1/2 cups) from our backyard.
Let your imagination run loose! This recipe accommodates whatever modifications you prefer.
Nooshe-Jawn (Bon Appetite in Farsi)
Tip: Serve with some fresh tomatoes and cucumbers on the side.
Do you have a tasty, healthy, and easy dish that you like to make?
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Juggling writing my novels, blogging, and daily life is a huge challenge. This week I (sort of) chunked the task of researching the business end of blogging. That voyage into Google-ville unearthed a meandering myriad of fascinating stuff worth sharing with you…
This Aboriginal woman of Australia’s NPY region may be listening to Smiling Mind’s free meditation app in English or Pitjantjatjara or Ngaanyatjarra!
Blogging: In most any timezone, folks check their social media on weekdays, around lunchtime. According to these statistics gathered by Sprout Social, most of us bloggers are wisest to post mid-week, mid-morning. Forget about posting on weekends.
Social media: Trendwatchers at Pew Research Center report that everyone everywhere is increasing their social media engagement. Among all ages, Facebook is used most and most frequently, with Youtube gaining behind them.
Mind: “The greatest gift you can give to people is your full attention,” according to the Australian guy on Smiling Mind. Meditation, mindfulness, stress relief, call it what you will — everyone tells us we need it. Smiling Mind coaches us to do just that, in English and even in Aboriginal languages! — no credit card required to upload it and use its free version indefinitely!
Body: Mindfulness can help us stay fit — MyFitnessPal tracks and calculates our eating, nutrition, and activity. No credit card required to use its gratis edition forever.
1st YouTube: Ever wonder about it? Ta-da! Here it is, originally uploaded on April 23, 2005…
Anti-Viral Dog: Crisis brings out the worst — and the best! — in us, like how whoever kindly made this video wanted us to smile…
What are your best blogging hacks and fave truly free apps?
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Cold, sweet, and creamy! Heck yeah! All those sound absolutely refreshing any time of the year here in Los Angeles. Summer heat, though, especially makes me want to dip my toes into a whispering stream, to nap, or to sip iced coffee along the shore.
Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it, and yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence. The photos and captions are by me. (Enjoy more of his recipes here and here and here and here and here and here.)
From any angle, this scoop grins for you!
Banana Blueberry Frozen Delight Recipe by Khashayar Parsi
* European style yogurt, plain full fat, 32 oz.
* Honey, 1.5 cups.
* Banana, 1 large and ripe.
* Blueberries, frozen, half a pound
* Butter, half an average stick.
1. Line a pasta-sized strainer with cheesecloth and and spoon the yogurt into it. Set it over a bowl deep enough to collect the water away from the yogurt while it drains and thickens in the fridge for twelve hours.
Step 1: Save the resulting fabulous liquid, a.k.a. whey, to later enhance everything from drinks and smoothies to soups and bread baking.
2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.
Step 2: Frozen berries are picked at the height of their season.
3. In a large bowl, use a hand blender to combine the banana, honey, and butter. Add in the thick yogurt and fruit.
Step 3A: Ingredients other than yogurt and berries.
Step 3b: A blend of all but berries and yogurt.
Step 3c: Super dynamite yogurt meets blended tasty fruit and stuff.
Step 3d: Everything stirred together, except the berries. Sorry, I forgot to get a photo of the last step of combining berries into everything.
4. Leave in freezer for 24 hours and serve.
Step 4: Use the yogurt container to freeze the total mix in. On colder days, it tastes amazing at room temperature, too!
What kind of weather makes you want something creamy and chilly?
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How do you make staying healthy easy? Focusing on what’s good to eat (rather than what isn’t) helps me. So does collecting wholesome recipes that are simple and delicious.
My husband welcomes challenges, nutritious cooking included. (Enjoy more of his recipes here and here and here and here and here and here.) Here’s a favorite dish that family and guests love…
Hungry for something wonderful?
Veggie Black-Eyed Peas Appetizer
Ingredients
1 medium onion
2 tablespoons coconut oil
1 zucchini
1 head garlic
2 teaspoons turmeric
1 1/2 cups black-eyed peas
1 cup dried maitake mushrooms
1/2 cup walnuts
1/4 cup cheddar cheese
4 cups water
1/2 cup white rice
salt and pepper to taste
olives
crackers
Olives brighten up Vegetarian Black-Eyed Peas Appetizer
Instructions
Coarsely chop onion.
In a medium sized pot, sauté it in coconut oil until golden.
Coarsely dice zucchini.
Add zucchini to onions and sauté another five minutes on medium heat.
Mince garlic.
Add garlic to the pot with turmeric and sauté two minutes.
Add black-eyed peas, mushrooms, walnuts, rice, cheese, and water. Bring to boil.
Lower heat to medium and simmer for half an hour.
Once fully cooked, coarsely grind with an immersion blender (which is a little easier to control) or mixer. Tip: if mixture overcooks and becomes too dry to blend, add water 1/4 cup at a time until it can be emulsified without becoming watery.
Let cool.
Spoon into large bowl.
Garnish with Olives.
Serve with crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.
Serves 8-10 people.
Do you prefer cooking or eating out?
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As a novelist, tea is one of my best friends. If I want a boost, to warm my fingers as I write my books, something tasty and healthy yet free of calories (given how writing involves little physical energy), or during the moments I want to commune with others (making a story can be like cooking, the ingredients being actually living).
Tea is infinitely varied — hot or cold, fruity or robust, earthy or sweet, and on and on — there’s a tea for everyone. Blogger Rhiannon Brunner lives in Vienna, Austria. She’s written a pile of books about subjects that interest her in German, which she’s planning to soon translate into English.
What’s your favorite tea? Here she describes hers…
Author and blogger Rhiannon Brunner.
Benefits of Tea by Rhiannon Brunner
Tea offers extremely valuable properties. Many minor physical pains can be easily relieved with the right one.
If you take a look at my tea box, you will find some herbs that serve healing purposes. The classics (rosehip, chamomile, and fennel) are of course included. However, I would like to present here two varieties that I have long considered to be absolutely essential:
Damiana is a healthy and good tea.
Damiana
Damiana tea tastes like dried hay.
Its positive effects include stress relief (it makes one slightly euphoric), relief of menstrual pain, and it has anti-inflammatory properties.
Many people find it helps relieve stomach problems, acts as an aphrodisiac, aids sleep, and strengthens the heart and general circulation.
Bitter gourd is another great tea.
Bitter Gourd
If you don’t like the bitter taste, sweeten it with honey, because it tastes really bitter!
Above all, diabetics and health-conscious people enjoy its positive effects. If you want to lose weight, you are well advised to use it, since the usual diet does not need to be changed at all.
I have experienced this on my own body — although I did not even intend to. It includes saponins, which helps the body to break down dangerous abdominal fat (visceral fat). Bitter gourd helps to get rid of the type of fat that not even the most restrictive diets can get to. To check the results, I asked a couple of friends to drink the tea as well. Their results were like mine.
Bitter gourd is rich in iron, calcium, phosphorus, copper, potassium and the vitamins A, B1, B2, and C. Therefore, it is optimally suited for a health-conscious lifestyle.
Caution is advised only for pregnant women and people with low blood pressure.
My personal favorite way to take bitter gourd is this one, Trà Khổ Qua. It is a combination that also contains Reishi mushrooms, which makes the bitter gourd less bitter, as well as additionally healthy.
I highly recommend anyone to engage in tea and be open to a variety of impressions.
Good tea is like a beloved friend.And so — let me say — it is tea time.
Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…
Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…
Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :
Ingrédients : (pour 9 muffins de diamètre 6 cm)
125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
Ingrédients : (pour 9 muffins de diamètre 6 cm)
Happiness Between Tails by da-AL 
