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


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


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