Saturday, December 17, 2011

Om A la Carte Menu for week of Dec 19, 2011

Dark Chocolate Truffles

A la Carte Menu for week of Dec 19, 2011

Saturday, December 3, 2011

Om A la Carte Menu for week of Dec 5, 2011


Raspberry and Pear Breakfast Bread Pudding

made with sprouted multigrain bread, nuts, fresh pears and raspberries with a touch of honey 

A la Carte Menu for week of Dec 5, 2011

Saturday, November 26, 2011

Om A La Carte Nov 28, 2011


  

Vegan Chinese Lettuce cups

tempeh, celery, lotus root, carrot, parsnip, mung bean sprout, scallion, fresh ginger, garlic and shoyu 


 Om Cooking a La Carte

Sunday, November 20, 2011

Monday, November 7, 2011

Fruit Butters : Pear with Star Anise

Bartlett, Bosc and d'Anjou Pear with star anise, cardamom, cinnamon,
 a touch of citrus and a tiny drizzle of honey. Cook on stove top or in oven
on low for three-ish hours, pears will release their juices during the first hour
and over the next two will thicken into a luscious pear bliss.

Fruit butters are amazingly easy to make and as long as you use very ripe fruit
they require no added sugar. Spices are phytonutrient powerhouses, cinnamon
helps with diabetes, clove is an anti inflammatory, saffron kills cancer cells
and is an antidepressant, and the list goes on.  Fruit butters are a great way to
get concentrated doses of a spices healing powers.
Star anise contains Shikimic acid, which is extracted and used to make the
anti viral drug Tamiflu







Serve fruit butters with multi grain toast or quick breads, stir into a whole grain hot cereal or greek yogurt.
Show: Pumpkin butter, pear butter with star anise, cran-goji-blackberry sauce

Wednesday, October 26, 2011

As Addictive as Granola, But Healthier: Fruit and Nut Whole Grain Cereal

Commercially available granola is not as healthy as everyone thinks it is. All too often it contains an alarming amount of oil, sugar and salt....and please, forget about granola bars, they are even worse. Pictured is Om multi grain hot cereal with almonds, pecans, pumpkin, flax and poppy seed, Medjool dates, Mission figs, fresh apples and raspberries....needs no sweetener and milk of any kind is not necessary.


Delish with Om fruit butters such as Pumpkin or Pear Butter


Tuesday, October 18, 2011

William Li: Can we eat to starve cancer?


Ted Talks
 William Li, eating to starve cancer

Why you should listen to him:

Many of society’s most devastating diseases -- cancer, cardiovascular disease, diabetes and Alzheimer’s, to name a few -- share a common denominator: faulty angiogenesis, the body’s growth of new capillary blood vessels. Given excessive or insufficient blood vessel growth, serious health issues arise. While researching under Harvard surgeon Judah Folkman, who pioneered the study of angiogenesis, Li learned how angiogenesis-based medicine helps patients overcome numerous diseases by restoring the balance of blood-vessel growth.

Li co-founded the Angiogenesis Foundation in 1994. The foundation’s Project ENABLE -- a global system that integrates patients, medical experts and healthcare professionals -- democratizes the spread and implementation of knowledge about angiogenesis-based medicines, diet and lifestyle. Some 40,000 physicians have been educated on new treatments, ranging from cancer care to wound care, by the foundation’s faculty of medical experts, and they are bringing new, lifesaving and disease-preventing techniques to people around the world.
"Imagine that one medical advancement held the promise to conquer cancer, perhaps within your lifetime … the potential to also end more than 70 of life's most threatening conditions, affecting one billion people worldwide. This is the promise of angiogenesis, the first medical revolution of the 21st century."


Saturday, September 24, 2011

Mushrooms as Medicine

Mushroom (maitake, shiitake,crimini) Walnut and Herb Terrine
Ultra yummy, holds for about a week, excellent meat substitute and if you have a family history of cancer this should be 


A diet high in walnuts may significantly decrease a person's risk of breast cancer
- Marshall University School of Medicine
.Mushrooms as medicine is going mainstream with recent research results showing maitake and
shiitakes anti-cancer, antiviral and immune-enhancing properties, maitake may also reduce blood 
pressure and blood sugar. A seven-year study funded by the National Institutes of Health of the use of turkey tail mushroom to boost immunity in women who had been treated for breast cancer. 

"...Turkey tail mushroom has been found to be 100 per cent effective in suppressing prostate tumour development in mice during early trials, new Queensland University of Technology...."http://www.sciencedaily.com/releases/2011/05/110523091539.htm


More Links on Mushrooms as medicine:
http://www.huffingtonpost.com/dr-patricia-fitzgerald/mushrooms-breast-cancer_b_1070744.html
What single drug can benefit you by: 

1) supporting and strengthening your immune system
2) providing anti-inflammatory properties
3) providing anti-oxidant properties
4) restricting blood vessel growth feeding tumors ("anti-angiogenesis")
5) causing programmed cell death of cancer cells ("apoptosis")
6) providing antiviral effects
7) restricting the growth of pathogenic bacteria
8) assisting conventional anti-cancer drugs to work more effectively at lower doses

 

Mushrooms provide all these benefits, and they are not drugs. These are 'functional foods' and/or 'dietary ingredients,' which help support the immune system on a fundamental, multi-factorial level. Nature is a numbers game. We need all the support we can get as our immune systems and health are under assault from pollution, stress, contaminated food and age-related diseases as our lifespans increase.

Saturday, September 17, 2011

Om Chef Prep kit and Ready Made A La Carte dishes 9/19-9/23

Om Chef Prep Kit 
9/19-9/23
Please watch for Updates on Sunday at 2Pm and Wednesday at 2PM after farmers markets.
Kit Menu

EZ Om Cooking With Om Chef Prep kits

Om Cooking 
The simplest, plant based one dish meals using your Om Prep kit ingredients:
 Mega mixed salads: start with 4 or more veggies,  add herbs, beans, nuts and seeds and a splash of Om vinaigrette or a squeeze of lemon. Whole grains also work very well in a salad and are very tasty cold, unlike stripped grains such as white rice.
 Wraps : spread a little avocado, hummus or olive oil on selected wrap, layer with a variety of veggies, beans and herbs. A wrap can be made with a multigrain tortilla, lavash, collard green leaf, softened rice paper, nori (seaweed). Almost any mix of chopped veggies, a few beans or lentils and fresh herbs is fab. 
Avocado is especially good with short grain brown rice,  cucumber and a splash of rice vinegar in a nori or multigrain wrap.
Not all wraps need be savory, try sweet potato with chopped dates, cinnamon, cardamom and nuts with lavash or multigrain tortilla, or chopped fruit in a rice paper wrap. 
• The Bowl:  this is any whole grain with slow cooked beans or legumes and topped with raw and/or cooked veggies and herbs of your choice. Add an Om fresh sauce such as Thai Peanut, Hummus, or Pico de Gallo, Mango Chutney, Raita, Pesto, Asian Scallion or a just simple squeeze of citrus and a little salt and pepper. Soy is fine, but please remember it is liquid salt and Om's recommendation is to minimize use of soy sauces and switch to the  low sodium. Bottled sauces and dressings of all kinds are notoriously high in sodium, sugars,  fat and preservatives, and should be avoided

Friday, September 16, 2011

Om Prep Kit Cooking September 12-16


 
A few simple non-recipes using this weeks Om Chef Prep kits
• Black bean bowl: Combine warmed black beans and brown rice with raw shredded cabbage, broccoli or other veggies and spinach, add Om pico de gallo and/or cilantro. Or skip the brown rice and serve with handmade corn tortillas
•Black Bean and Broccoli Stir Fried Brown Rice: saute chopped onion with brown rice add a handful of black beans and heat through, add broccoli and any other desired veggies, cook 1-2 minutes
•Black Bean Corn Salad: black beans, corn, tomatoes (and any veggies), onion, pumpkin seed
•Black bean sweet potato salad: black beans, sweet potato and a splash of olive oil
•Garbanzo and Cauliflower with Polenta: saute onion 1-2 minutes or longer, add cauliflower (and any other veggies) warm through and serve on warmed or pan fried polenta
•Garbanzo, brown rice, broccoli, and Cauliflower with walnuts, and mint, drizzle with olive oil
•Polenta with Grilled Veggies: no need to fire up the grill...turn your broiler on to high adjust rack to top position and drizzle olive oil and salt and pepper on veggies of your choice, broil 3-8 minutes, serve with polenta
Wraps and pita bread, add any mix of chopped veggies and herbs, a little bit of everything makes for an excellent wrap or pita, adding hummus or guacamole is fab as well
Salads as a Meal....add fresh herbs and nuts for extra flavor
pics and more of Cooking Om Chef Prep Kit


Cucumber and tomatoes with dill...... a simple but classic salad



Tuesday, September 13, 2011

How to Adopt the Plant Based Diet, Dr. Michael Greger


Choosing to eat vegetarian can be fun and easy! You've decided that the "whys" of a plant-based diet make sense, and now you need the "hows." Dr. Michael Greger gives a lively and entertaining multimedia presentation packed with practical advice on how to eat vegetarian or vegan, from meal planning to nutrition to the personal and social aspects of making the transition. Whether it${q}s for you, your loved ones, the animals, or the Earth, Dr. Greger shows how vegetarian living is now easier than ever.

Michael Greger, MD is a nationally recognized speaker on a number of important public health and social justice issues. He has been invited to lecture at countless universities, medical schools, and conferences around the world, including the Conference on World Affairs. He is a general practitioner specializing in clinical nutrition and a founding member of the American College of Lifestyle Medicine. He is author of Carbophobia: The Scary Truth Behind America${q}s Low Carb Craze and the upcoming Bird Flu: A Virus of Our Own Hatching? Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine

Filming and editing by Dr William Harris M.D. on December 9, 2006 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii http://www.vsh.org

Friday, September 2, 2011

Wrap for Health

 So easy with Om Chef Prep!

Begin with a whole grain or whole wheat flat bread such as lavash, tortilla, or pita....or a collard green lead, softened rice paper or lettuce leaf







add a drizzle of olive or nut oil and begin arranging an assortment of chopped veggies, leafy greens such as kale or spinach, avocado and/or hummus, add fruit such as tomato or mango, a handful of seeds such as sunflower, chia or pumpkin, fresh herbs such as basil, dill or cilantro, finish with sea salt, black pepper and/or chili flakes...and roll into a tidy, healthy salad in a wrap  
Shown: Spinach, purple potato (cholesterol lowering super food), white bean hummus, green zebra tomatoes, shredded carrot, purple cabbage, avocado, Early Girl tomato,

protect your yummy creation from drying out by wrapping in parchment, wax paper or plastic wrap.
keeps for several days in the fridge








Shown: Spinach, white bean hummus with basil, walnut, shredded carrot, shredded red cabbage, red onion

Dr. Michael Greger, The Latest in Nutrition



Dr. Greger introduces an engaging new interactive quiz show format that lets us test our nutrition knowledge with some surprising outcomes. He has scoured the world${q}s scholarly literature on human nutrition and developed this brand new talk of the latest in cutting edge research. Focusing on studies published just over the last year in peer reviewed scientific nutrition journals, he offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease.

A founding member of the American College of Lifestyle Medicine, Michael Greger, M.D., is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, the International Bird Flu Summit, the National Institutes of Health, testified before Congress, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous "meat defamation" trial. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. Currently, Dr. Greger serves as the Director of Public Health and Animal Agriculture at The Humane Society of the United States.

Filming and editing by Dr William Harris M.D. on April 21, 2009 at Ala Wai Golf Course Clubhouse, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii http://www.vsh.org 

Tuesday, August 30, 2011

Melon Mania

 Cantaloupe, red raspberries and mint                      













Honeydew, Thompson seedless grapes, Salmon berries, mint

Om Cooking with Om Chef Prep kits, Aug 2011

Quinoa, zucchini, red and gold tomatoes, dill, pumpkin seed, evoo, sea salt........................serve hot or cold, great as a vegetable stuffing

3 Bean and Kamut Salad:steamed whole kamut, steamed edamame and green beansslow cooked white beans and chopped raw peppers


Green beans (raw or steamed), slow cooked white beans, fresh basil and walnuts


Sea salt/Thyme roasted cauliflower
Roasted eggplant, steamed kamut, tomatoes
Mostly Veggie Pasta Salad
fresh peas, tomatoes, shredded purple cabbage, fresh basil, chopped zucchini, extra virgin olive oil, sea salt and pepper

Sunday, August 28, 2011

10 Minute Meals with Om Chef Prep kits Aug, 2011

Spelt Pilaf

Steamed Spelt*, dill, tarragon, parsley, lemon, walnut, and a splash of walnut oil

Spelt, use any whole grain or a mix of whole grains.  Herbs can be changed up as well, try basil in place of tarragon and dill, or mint with dill is a yummy flavor combo. Switch the walnuts for pumpkin seeds and use cilantro in place of the other herbs for a little Latin mix. Don't have walnut oil? No problem, use olive oil or skip the oil altogether.  No lemon, no worries, add a squeeze of orange, lime or grapefruit. Or skip the citrus juice and add a little pomegranate or cranberry juice........I could go on and on here, but I think you get the concept....be creative and have fun with it!!
Cider glazed red cabbage, purple onion and mustard seed..........heat a saute pan over medium heat, add mustard seeds and toast for 1 min, add a shredded raw cabbage and a tablespoon or three of apple cider vinegar, cook for two or three minutes

Lightly steamed carrots, fennel, fennel seed and orange glaze........heat a saute pan over medium heat, add a drizzle of olive oil and heat for one minute, add fennel seeds and toast them for one minute, add sliced, chopped or shredded carrot and fennel and cook for one, add juice of one orange and cook until carrots are just tender.
Steamed broccoli and quinoa with a splash of olive oil and squeeze of lemon

Steamed quinoa with wilted Dino kale and toasted hazelnut

Don't have kale in your kit this week? Use spinach or even a handful of your spring mix-yum!
Walnuts, almonds, pecans or pumpkin seeds work just as well as hazelnuts

Saturday, August 27, 2011

Om Prep Kits Week of Aug 28, 2011


Please watch for final updates between 10 and 11 AM on Sunday and Wednesday (after the farmers and fish market)
Kit Ingredients for Salads, Sides and Veggie Main Courses:

Om Chef Aug 29- Sept 3, 2011

Monday

Friday, August 26, 2011

Om Chef Prep: Shop, Wash & Chop

How Om Chef helps you create ultra healthy and delicious meals in under 10 minutes

 Om Chef shops the best farmers markets and specialty markets....


selecting the freshest, organic and local ingredients...

all is cleaned, sorted and washed...

 vegetables, fruits and herbs will be trimmed and some will be chopped, and an assortment of whole grains will be steamed while beans, lentils or peas slow cook....

All is packaged in Pyrex glass containers for your best health and ultimate convenience.
 Nuts and seeds are also added to each kit and an assortment of Om Ready Made dishes, sauces and sweets are available each week
Each kit contains everything needed to eat for optimum health and taste

Healing Cancer From the Inside Out

"It's not often difficult getting rid of cancer
...the problem is keeping it gone"  
-Thomas Lodi



Thomas Lodi,MD presents information which suggests that one can not purchase a cure, but they can earn their health.


Dr. Thomas Lodi, M.D. has been practicing medicine for over 22 years. Prior to attending medical school, Dr. Lodi practiced as a clinical psychologist during which time he was director of psychological services for a 240 bed in patient facility in Hawaii. After graduating from the University of Hawaii, School of Medicine in 1985 Dr. Lodi served as a visiting Clinical Fellow at Columbia University College of Physicians and Surgeons in New York City where he also underwent training in Internal Medicine. From 1991 to 1996, Thomas Lodi MD was appointed as Clinical Instructor of Medicine at the University of Hawaii, School of Medicine


http://www.anoasisofhealing.com/

Om Cooking Highlight Reel Aug. 2011

Steamed Quinoa, fresh corn, cilantro cakes with garlicky spinach and white bean hummus

Strawberry, peach, Maca smoothie

Slow cooked white beans with frizzled sage
Garlic wilted Dino kale with Oregon Hazelnuts




Om: Healing Cancer, Thomas Lodi,MD

Monday, August 8, 2011

T. Colin Campbell, The China Study


For more than forty years, Dr. T. Colin Campbell has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted.  Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than seventy grant-years of peer-reviewed research funding and authored more than 300 research papers and coauthor of the bestselling the book, The China Study: Startling Implications for Diet, Weight Loss and Long-term Health.
For more information on the China Study and Dr. T Campbell click here for his website, tcolincampbell.org

Tuesday, August 2, 2011

Om Chef Prep Recipes



Healthy and delicious in under 10 minutes 

Black eyed pea salad:

slow cooked black eyed peas, grape tomatoes, chopped green onion, chopped orange and gold peppers, cilantro,  a drizzle of olive and a squeeze of lemon or lime juice. Jalapeno or chili flakes is a nice spicy addition
Add Grilled chicken: use in a wrap, as a sandwich, chop for a salad or as is with a few side vegetables and a steamed whole grains........dinner in 10 minutes. 

 Raw Kale, beet and hazelnut salad: start with your fresh chopped raw kale, add a generous splash of olive oil and massage into kale leaves, now add an equal amount of fresh roasted red or gold beets and a handful of chopped toasted hazelnuts (or walnuts), finish with a splash of lemon juice or Balsamic vinegar.  This is excellent hot or cold

Om Ready Made Sugar cane naked dumplings: excellent as is with a side of steamed brown rice and Om's Momofuku dipping sauce

Om's Ready Made Shrimp and asparagus saute with pancetta: excellent as is or use in a wrap or as a hearty meal on a bed of mixed baby greens.
Om's Ready Made Brown Basmati pilaf with peas, herbs and pistachios

Friday, July 22, 2011

Garbanzo Bean Salad, Healthy, Fast and Versatile

Garbanzo beans, grape tomatoes, cauliflower, broccoli, orange pepper, Kalamata olive, red onion, fresh Basil......great hot or cold, use as a wrap filling or toss with mixed spring greens for a fab salad

Thursday, July 21, 2011

Healthy and Quick: Under 5 Minute Deliciousness


Slow cooked black beans, fresh corn, chopped gold peppers, grape tomato, zucchini, red onion and cilantro with a squeeze of fresh lime....serve hot or cold

Fresh Brown Turkey fig, Pink Lady apple, fresh raspberries, baby Brie and almonds
Israeli couscous, green onion and fresh corn...great hot or cold

Monday, July 11, 2011

Fresh, Quick and Healthy

Om Ready Made French Purple, Red and Yukon Gold Potato Salad

No mayo here, just fresh herbs, Dijon mustard a little white wine vinegar and a tiny drizzle of extra virgin olive oil
                            Cucumber-Quinoa Salad:                                                Combine chopped cucumber, steamed Black Quinoa, shredded carrot, fresh chopped mint with a spoon of Greek Yogurt, add sea salt and pepper, a little splash of extra virgin olive oil and a squeeze of fresh lemon

Spelt, Walnut and Asparagus Salad:                  Spelt, asparagus, cucumber, walnut, radichio, dill with lemon and garlic Greek yogurt sauce