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ANNIDAVISON's Photo ANNIDAVISON SparkPoints: (4,037)
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6/10/12 4:34 A

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Onion juice salad...not one I've heard before!

Just because you have been through the rain of life doesn't mean I have to walk around in wet clothes forever; there is a warm towel, a big hug, and a mug of low fat cocoa waiting for you somewhere!


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ILANAP's Photo ILANAP SparkPoints: (12,099)
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6/29/09 3:31 P

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Yum...that sounds good.

Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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STASIAROSE214's Photo STASIAROSE214 Posts: 373
6/26/09 3:43 P

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seems like this sticky thread has lost some momentum... here is a salad i made this week to go with a main dish. super low-cal, except the olive oil, which is healthy anyway. OK i checked directions and am revising:

basically 1.5 lbs cucumbers (English variety or another seedless variety with a tasty skin is best), 1 medium red onion, small bunch fresh dill (or subsitute dried)-- you need 1 tbsp chopped, 2 tbsp cider vinegar (or similar vinegar), 1 c water, 1 tbsp sugar, 1 tsp + 1 tbsp salt, 1 tbsp olive oil, and black pepper to taste.


1) slice cucumber thinly, and red onion even more thinly-- as thin as you can.

2) mix vinegar with sugar, 1 tbsp water, and 1 cup water, until sugar dissolves.

3) in a medium bowl, toss cucumbers in 1 tsp salt. in another medium bowl, toss onions in the vinegar mixture. place both bowls in fridge for 30 minutes.

4) then take everything out of the fridge, drain the cucs and shake off excess salt. drain onions but SAVE LIQUID FROM ONIONS.

5) toss veg together with 1 tbsp dill (preferably fresh chopped), a little olive oil, and some of the onion liquid. taste, add more onion liquid if desired, plus fresh ground black pepper as desired.

it was surpringly delicious! i got it out of FRESH FOOD FAST, by Peter Berley (http://tinyurl.com/kwvuv6)

Edited by: STASIAROSE214 at: 7/1/2009 (08:54)
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LOTSACATSME's Photo LOTSACATSME Posts: 2,800
6/13/09 2:48 P

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sounds good, going to try it soon.

Do not let what you cannot do interfere with what you can do.

-Beauty catches the eyes... "But a beautiful personality" **Touches the heart** ****************************
-La beauté accroche le regard... "Mais une belle personnalité" **Touche le cœur**

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1/16/09 7:13 P

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It is yummy...and everyone will love it because it is so "fresh" tasting...yum!!!

Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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HORNED_GODDESS's Photo HORNED_GODDESS Posts: 358
1/16/09 1:49 P

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ooh, that dip looks good. I'm making that this weekend :D

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ILANAP's Photo ILANAP SparkPoints: (12,099)
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1/6/09 4:24 P

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With all the Super Bowl party's coming up, I thought I would share this with you...it is very yummy and a big hit at any party!! Also VERY easy to do!

5 layer mexican bean dip


Ingredients

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Servings 12
1/2 cup per serving:

Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Enjoy!!


Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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LOGCABINCOOK's Photo LOGCABINCOOK Posts: 1,156
11/26/08 2:01 P

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I'm sorry I did not see this before. Here is how I do it - it's a veggie adaptation of an African curry my FIL makes (he is a chef and grew up in east Africa):

Sautee 1 or 2 onions. Add garlic and cut up potatoes. Sautee till everything is nice and soft. Add cauliflower, chickpeas, carrots, celery, green peas, curry powder (to taste), Garam Masala to taste and veggie broth. (I HIGHLY recommend using "Better than Bouillon veggie base). You can also add low fat coconut milk if you want more of an Indian flavor. Cook on low for several hours to overnight. Serve with rice and/or chapatis.

I give no amounts because it really depends on how much you are making, how much you like various veggies, how much of each veggie you have, etc.

Hint: Make extra and use for samosa filling. Cut uncooked tortillas in half, seal one open side with flour/water paste, fill with LO curry, seal top with more flour/water paste. Fry in canola oil. You can use puff pastry sheets (roll thin) and bake them, but it's really the same fat/calories in the end. Friends often request these from me, and if you have the curry already done then it's a fun group project. Serve with chutney and yogurt for dipping.

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SWEETSUNSHINE72's Photo SWEETSUNSHINE72 Posts: 533
11/11/08 5:31 P

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Hey! My school just opened a second location in Moncton, but in French! Here in Fredericton, it's the Atlantic College of Theraputic Massage. In Moncton, it's basically just translated. I think this is one of the better schools in Canada - they would give Sutherland Chan a run for their money! lol

Yes, the academics are challenging - one of my classmates is old enough to be my mother, but she's going for it! She also has a challenge with the sciences, but is gifted with massage. Right now, she's re-taking half of the 1st-year courses as she didn't pass them. I hope she's able to finish the program as I think she'd be really good at it!

Thanks for the "recipe" suggestions! I may give something a try this weekend! emoticon


DipMT, Hon (ACTM)
(Diploma in Massage Therapy, with Honours from the Atlantic College of Therapeutic Massage)


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LABEILLE's Photo LABEILLE Posts: 1,035
11/11/08 1:06 P

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I'm in Moncton. Anytime you're our way and have itchy fingers, you're welcome to practice your massage on me!

My mom took your course (a while back, in Ontario). She is naturally gifted as a masseuse but she found the academics too much for her--you do all that anatomy and stuff, don't you?

Here's how I make a curry (it's a method more than a recipe):

Start with 1 or 2 onions, sliced thin (not chopped). Soften them over low heat with a bit of oil (or ghee, if your DH wants REAL authentic flavour)--you don't want them to turn brown or bitter. Then, add your curry powder, and turmeric if you want. Add 2 tbsp or so, and stir it on low till fragrant. You may need to add a bit of liquid--water or lemon juice--if it is too dry.

Then, add to the pan and brown any meat you plan to add--chicken or lamb (or goat) are authentic; beef and pork are not typically used for religious reasons. With vegetarian meals, daal or chickpeas or lentils are most often the protein source. If I'm planning to use the crockpot, I usually add the potatoes here to soften a bit and pick up extra flavour.

Then, add whatever vegs you want to use. Ones we like: diced potato, cauliflower, green beans, squash or pumpkin, carrots, eggplant. I often add a can of chickpeas. Then, add your liquid: I mostly use a can of diced tomatoes, with the juice, but you can also use chicken or veg stock, coconut milk, or even just water. The liquid should come about 2/3 of the way up the other ingredients; add more as needed.

Last, the other spices. You can add whatever you have on hand of whole spices including: cinnamon stick, bay leaf, gingerroot, peppercorns, cardamom pods, as well as the seeds: cumin, coriander, mustard, fenugreek. The seeds can be toasted in the oil at the start before adding the onions, if you remember. If you have no cumin seeds you can use ground--it's too yummy to leave out. I prefer a "fragrant" to a hot curry, so you'll have to ask others about what kinds of peppers or whatever they use.

Then simmer for at least 45 minutes to let all the flavours blend. At the end you can add chopped fresh dhania (coriander leaves) if you can stand the metallic taste, or else fresh parsley, like they do in Nepal.

We serve on steamed rice or with naan bread. On the side we put a dish of plain yogurt to damp down the fire, and sambals to sprinkle on as desired: raisins, peanuts, coconut, sliced banana, chopped cucumber or tomato.

That's our one-pot curry. For a fancier meal you could do, say, lamb with tomato paste and ginger and chilies, cauliflower and potato with cumin, and green beans or spinach in coconut milk. I'm making myself hungry!

SWEETSUNSHINE72's Photo SWEETSUNSHINE72 Posts: 533
11/11/08 8:19 A

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Can anyone tell me how to make a basic (but authentic) curry? I just went to see a naturopath, and she's putting me on a 3-week cleanse/elimination diet that has no: wheat, dairy, pork, beef, added sugar or processed foods. Hubby LOVES authentic Indian food (used to work for a family from India and was very close with them), and I do too, but never learned how to make it. I figured it would fit right in with the new diet, and that it's about time I learned! lol

What are the basic spices to have on hand? I'm going to make some yoghurt from soy-milk, so I'll have a substitute for sour cream and even soft cheese if need be.

Thank you, thank you, thank you!!!!!

emoticon


DipMT, Hon (ACTM)
(Diploma in Massage Therapy, with Honours from the Atlantic College of Therapeutic Massage)


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ILANAP's Photo ILANAP SparkPoints: (12,099)
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11/6/08 2:11 P

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Yum....that sounds good!!!

Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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SWEETSUNSHINE72's Photo SWEETSUNSHINE72 Posts: 533
11/1/08 10:07 A

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We get excited over the strangest things! lol

I have to admit, I'm LOVING the course! In Canada, it's treated as a true Health Care profession, so we confer with doctors, insurance companies, etc. By the end of it all, I will know each muscle and bone in the body personally by name, how to strengthen and stretch everything, how to test for various muscular, skeletal, and neurological conditions, AND how to treat them! I also want to specialize in Pregnancy, Labour Support, and Infant Massage, too. I'll do that in second year, probably in January.

Anyways - we got COMPLETELY off-topic! lol

My recipe suggestion:

Pumpkin! It's not just for pies, anymore! Use plain canned pumpkin (or peel, cook, mash, and drain your own - good way to use that Jack-O-Lantern!) to substitute for banana in your favourite Banana Bread recipe! Just be sure to include some cinnamon and nutmeg, or some pumpkin pie spice! Make muffins using the same batter, but fill a sprayed muffin tin 2/3-way full. Be sure to use whole-grain flour and reduce the sugar and fat as most recipes have WAAAAY too much of both! (Or, check out my Banana Spicy Wheat Bread recipe on my SparkPage!)

Enjoy!!! emoticon


DipMT, Hon (ACTM)
(Diploma in Massage Therapy, with Honours from the Atlantic College of Therapeutic Massage)


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NANDINI/PATTI's Photo NANDINI/PATTI Posts: 10,113
11/1/08 1:01 A

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Sure do wish we could work that one out! I'm tired enough all over to need it.

Sounds like your experience was cool.

Nandini/Patti
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SWEETSUNSHINE72's Photo SWEETSUNSHINE72 Posts: 533
10/31/08 4:02 P

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You buy me the ticket and let me stay at your house, and it's a deal! lol

I worked in the student clinic last night, and my first massage was a uni student who was a X-country runner. Her coach had suggested that she get a pre-race massage. It was really cool! I had an exam today on the legs, so it was an extra practice! I was so excited! lol emoticon

Did you know that doing a 90-minute massage burns over 550 calories??? Yay!!!! emoticon

Edited by: SWEETSUNSHINE72 at: 10/31/2008 (16:02)

DipMT, Hon (ACTM)
(Diploma in Massage Therapy, with Honours from the Atlantic College of Therapeutic Massage)


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NANDINI/PATTI's Photo NANDINI/PATTI Posts: 10,113
10/31/08 9:57 A

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Bring your thing to Texas - we could book solid practice sessions for you. Wow, that sounds like an intense course.

Nandini/Patti
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Co-Leader - Sparkling Belly Dancers
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SWEETSUNSHINE72's Photo SWEETSUNSHINE72 Posts: 533
10/31/08 6:51 A

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Did I hear "Massage"?

I just happen to be a Student Massage Therapist! :D

In Canada, it's an intense 2200 hour program (18 mths full-time), not like in the US! We take 13 subjects in a week - and 3/4 of them are -ology's, like biology, myology, osteology, arthrology, visceral anatomy... Definately NOT a "bird course"! lol

Anyone in Fredericton, New Brunswick and want a massage??? (Or, willing to fly me down to see you???) emoticon emoticon emoticon emoticon


DipMT, Hon (ACTM)
(Diploma in Massage Therapy, with Honours from the Atlantic College of Therapeutic Massage)


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NANDINI/PATTI's Photo NANDINI/PATTI Posts: 10,113
10/25/08 6:56 P

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WAAAIIIITTT - Did I just read "don't use garam masala much???" That's sacrilege! (Can you tell that's the favorite spice in my cabinet????)

As for the smoke signals - you can bet I'm trying that one! LOL

Nandini/Patti
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LABEILLE's Photo LABEILLE Posts: 1,035
10/19/08 10:19 P

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Chopped onion in bottom of Pyrex measuring cup, top with (or toss with), the oil or marg. the recpie calls for (or 1 tsp, you don't need much). Microwave for 1 minute, unconvered; stir and check, and repeat if needed.

Sounds like a yummy recipe. Where do you put the Channa? My baking daughter has moved out west and left all her goodies behind.

G.I.JANE's Photo G.I.JANE Posts: 6,297
10/16/08 9:00 P

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(Dang, why didn't I think of that excuse)?? Lol! Well, maybe if I have a fire extinguisher & Lana by my side to help. Oh, lets skip it & go get massages!

When all is said & done...have fun!

~ME!

Co- leader of-
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ILANAP's Photo ILANAP SparkPoints: (12,099)
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10/16/08 1:13 P

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Ya...I don't understand that...I mean, you could have been sending out smoke signals...and not burning down the house emoticon

Edited by: ILANAP at: 10/16/2008 (13:14)
Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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G.I.JANE's Photo G.I.JANE Posts: 6,297
10/15/08 7:45 P

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It's against the rules at my house & job to cook in anything. Sheesh! A few fire alarms set off & smoke rolling out of the Kitchen & People lose all faith. emoticon I am SHOCKED!

When all is said & done...have fun!

~ME!

Co- leader of-
Sparkling Belly dancers
&
Spark Believers, Ghost. Hauntings, Spirits.

Myspace http://www.myspace.com/janied76


ILANAP's Photo ILANAP SparkPoints: (12,099)
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10/14/08 10:14 P

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LOL...ya why not..try it and let us know how it is...I will post another one this week!

Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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TRESEDA Posts: 249
10/13/08 3:23 P

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Awesome!
I cannot imagine sauteeing onions in a microwave, but there might be a way. The rest of the recipe could be done in a microwave, though.
Yum!

"You're not supposed to laugh, remember?"


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G.I.JANE's Photo G.I.JANE Posts: 6,297
10/12/08 8:28 P

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Umm, is there a Microwaveable version?? Steve, wears the Apron in the house.

The calories & Carbs. are great #'s though.

When all is said & done...have fun!

~ME!

Co- leader of-
Sparkling Belly dancers
&
Spark Believers, Ghost. Hauntings, Spirits.

Myspace http://www.myspace.com/janied76


TIN_LIZZY's Photo TIN_LIZZY Posts: 1,042
9/27/08 12:04 A

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I think garam masala would taste fine!

It is the mind that makes the body.

----Sojourner Truth


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DARTHLAURIE's Photo DARTHLAURIE Posts: 2,579
9/26/08 11:49 P

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Well, I'll be broke next week, so it'll be use everything in the pantry. I have chickpeas, an onion, and all sorts of spices. I wonder if I could add garam masala? I have that and I don't use it much. Thanks for the recipe!

*bounce!*


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TIN_LIZZY's Photo TIN_LIZZY Posts: 1,042
9/26/08 4:22 P

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Great! I'll definitely give it a try. I love all your extra little tips -- it never in a million years would have occurred to me to put tea in the bean water!

It is the mind that makes the body.

----Sojourner Truth


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ILANAP's Photo ILANAP SparkPoints: (12,099)
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9/26/08 1:24 P

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Fat: 4.7 g

Carbohydrates: 22.0g

Calories: 159.4

Protein: 6.6g







Indian spices add zest to this traditional vegetarian dish.



4 cups chickpeas (canned)
2 cups onions, chopped
1 tsp cumin seed
1 tsp salt
1 tbsp red or cayenne pepper
2 tbsp canola oil




Saute onions in oil on medium heat until carmelized.
Add cumin seeds and cook until fragrant.
Add chick peas, salt, and pepper. Heat through.
Garnish with fresh diced tomato and onion.
Serve plain, with basmati rice, roti (Indian flatbread), or naan.

TIPS:
- Invest in some channa masala (MDH is my favorite brand) and add a teaspoon to the dish to make it authentic. Be careful, a little goes a long way.
- You can make this dish thick or add water to thin it out.
- You can also add a bit of tamarind sauce (imli) to the dish to give it a nice flavor and color.
- You may want to grind the cumin seeds, just roast them in a pan until fragrant and then use a spice mill or coffee grinder to pulverize them.
- You can use canned or dry beans. If you're cooking the dry beans, some people like to add tea to the boiling water to give the dish a different color and depth of flavor.

Number of Servings: 8

Heart beat as one
To the rhythm of the drum
Heart and soul may we come
Together
Fearless and spirited
Shameless and beautiful
With purpose and inner strength
Dance until you live again

Much love and Bellykisses,
~Lana~


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