Happy Holiday season to all of you! By mid-december, everyone around here (at least in our neck of woods here in Connecticut ) seem to get into the holiday mood! Folks are taking days off from work just so that they can finish up their christmas shopping or just so they can hang out at home and take it easy. I feel so happy that I don’t need to take days off from work like other folks – you see I have been ‘off-work’ since when i quit my job earlier this year 🙂 . And what a wonderful and relaxing 11 months it has been! To tell you the truth, I have been in a ‘holiday’ mood through out the past year 🙂 I am loving every minute of it as well as am thankful to God for being able to enjoy this luxury.
Now ever since having gone paleo, warm oatmeal had gone out of my life too! I missed it a lot! Especially now in this cold, cold new england winter weather, I really started craving for something warm that I could slurp lazily in the mornings. And thus in desperation I created this recipe which I honestly didn’t need to try very hard.! Since I used to make tapioca coconut pudding regularly, this recipe was only a slight extension of that one where I decided to add tiger nut flour additionally. I was so glad I did. Addition of tiger nut flour tastes the texture of the pudding considerably. Before where it used to be a huge lumpy mass, now we have a coarse, gritty and more ‘porridge like’ texture! Plus the tiger nut flavor imparts it a delicious nutty flavor!
You may have the question ‘What is a tigernut?’. Well, it isn’t a nut, as the name implies. It is a small root vegetable that grows in Northern Africa and the Mediterranean. Tigernut flour is naturally gluten free and Paleo. And it offers those allergic to nuts an option for adding protein when baking and cooking. High in fiber, iron, potassium, protein, magnesium, zinc and vitamins E and C, tiger nuts were the primary food of our ancient ancestors who lived in East Africa between 2.4 million and 1.4 million years ago, according to a 2014 Oxford University study. One ounce of these crunchy root vegetables contains 40 percent of the recommended daily fiber intake1.
Wash the pre-soaked tapioca pearls thoroughly in water and drain the water. Repeat this 2-3 times until the water runs clear.
Add the washed tapioca pearls to a small cooking pot. Add the coconut milk and the water and the sea salt. Heat on medium heat until the mixture starts to boil. Then turn heat to low and cover and cook for 2-3 mins.
Open the pot and stir once.
Now add the tiger nut flour to the mixture and stir continuously on low heat until a porridge like consistency is obtained (about 1-2 mins)
Turn heat off and serve porridge warm topping with fresh or frozen berries/fruits and / shredded coconut.
After soaking the tapioca pearls should measure to almost 1 cup since they bloom/swell on soaking.
For toppings, you can use fresh or frozen berries or any other fruits!
I can’t believe I am going to be completing one year on Paleo in another two weeks! When I first started on Paleo and that too with AIP in December of last year, I was very apprehensive about how long I could last without eating rice. Rice had been a staple for me – at least one meal a day for all my life! Considering my initial trepidation, I guess I did great! I was on strict AIP for only 4 weeks and after that I slowly started reintroducing spices. The ‘Indian’ in me was learning to live without rice but she definitely needed her spice! With my vast repertoire of Indian curries that use spices in varying proportions, with each blend having its own distinctive flavor, how could I stay away?
I however use very less quantity of spices than what a traditional indian curry might call for. But I definitely needed them! And as long as I could go back to my curries, albeit less spiced versions of them, I was good. And then began a quest for making some kind of bread with which I could sop up all the delicious curries! Cassava flour to the rescue and I started making cassava rotis/parathas/tortillas and was one happy mama!
Now only one thing remained. I needed something substantial for breakfast since I do not like to eat meat for breakfast. I don’t know why …perhaps just because I never did that before. And since eggs and oats were out too, I was left with very slim options. So even large bowls of smoothies couldn’t satisfy my appetite for breakfast. And that’s when I started making lots of other sides to go with the smoothies – plantains – boiled and pan fried, boiled sweet potato, mashed sweet potato, yucca mash etc etc. And then I rediscovered tapioca pearls and started making tapioca pearl pudding, tapioca sweet potato savory hash etc etc. If you check my instagram page, you can see all my creations there!
And finally last month I came up with this sweet potato and tapioca pearls pancake. In India, there is a similar recipe for a savory pancake where potatoes are used instead of sweet potatoes. So I decided to swap the potato with the sweet potato and tried different variations of the recipe to come up with something that was absolutely perfect for me. Crispy on the outside and soft on the inside. A slight drizzle of maple syrup or honey is all you need to make your breakfast perfect!
This pancake recipe is unlike other regular pancakes where you have a flowing batter. Here you get a dough and then you need to pat the dough carefully between plastic or parchment sheets to make a pancake shape. I have attached step wise pics so you can see the consistency of the dough as well as the detailed steps. Believe me, its not too hard once you get the hang of it. I make it literally every other day! This recipe below makes 5-6 pancakes which is like 2 servings.
Hope you try this and let me know how you like it!
Ever since I went grain free about 9 months ago, tapioca has been my savior! Tapioca has a variety of different names in case you are confused – tapioca, yucca, cassava! Yes they are all the same root vegetable. The end product also comes in a variety of forms – fresh yucca roots, frozen yucca pieces, tapioca pearls (sabudana in hindi, also called a s sago), cassava flour, tapioca starch or tapioca flour.
And I use each of these different forms to create a multitude of dishes which enables me to not only stick to my grain free diet but also enjoy it! Tapioca pearls are a product made from fresh tapioca/yucca. In India this ingredient called as sabudana is primarily used during religious fasting periods. Sabudana Khichdi is one such popular dish.
Nowadays I have started using sabudana to make sabudaana kheer or pudding where I use coconut milk and coconut. This recipe is a variation of the tapioca pearl pudding recipe where I incorporated fruits to make it a ‘parfait’. So yum. This has become one of my regular items for breakfast now but this could easily be your dessert too!
A delicious and light parfait made with alternate layers of tapioca coconut pudding and fresh papaya and pomegranate.
½ cup tapioca pearls(sabudana or sago), soaked in water overnight (or at least for 4 hours)
½ cup coconut milk
½ cup water
1 tbsp grated coconut (fresh or frozen)
1 tbsp maple syrup or honey
¼ tsp sea salt
½ cup fresh papaya pieces, chopped
2 tbsp pomegranate arils
Drain the tapioca pearls using a strainer. Wash thoroughly in running water while in strainer. Place the tapioca pearls in a medium cooking pot and add all the rest of the ingredients except the fruits.
Cook on medium heat for about 7-8 mins stirring continuously until all the pearls turn translucent. Turn heat off. Let cool for a few mins.
In a tall serving glass, layer this tapioca pudding with the fruits and serve!
You can use any combination of fruits for this recipe
Tapioca or Yucca or Cassava has become one important component of my diet these days since I am avoiding all grains and all other starches. I mostly just boil fresh yucca pieces (after peeling and chopping them) with sea salt. Or eat them with onion chutney. And they taste delicious! I also have been making the tapioca ‘rice’ or the steamed kappa Puttu which is a traditional Kerala breakfast item. And occasionally when I miss my rice, I tend to cook this hash using tapioca pearls. Tapioca pearls are called ‘sabudana’ in both Hindi and Marathi and this savory hash recipe is called as ‘khichdi’, which just means a mish-mash of tapioca with potatoes or sweet potatoes. Traditionally in Marathi cuisine this ‘khichdi’ is eaten during religious fasting periods. Doesn’t it seem like our ancestors were indeed very smart ? – Avoid grains and eat sabudana khichdi and only fresh fruits for the entire day- what better way to detox than this!
One slight drawback about this dish is that it does need a little bit of advance planning in that you need to soak the tapioca pearls in advance for at least 6-8 hours. Peanuts are what is used traditionally however I use walnuts nowadays since I seem to be having some reaction to peanuts. Also regular potatoes or sweet potatoes are used. However if using sweet potatoes, they have to be ‘white sweet potatoes’ or the Indian/Japanese variety of sweet potatoes with white flesh, which also are less sweet as compared to yellow sweet potatoes or yams.
This past week when I made this I paired it with a fresh kale and orange salad. Was so good and definitely filling!
Tapioca Pearl and Sweet Potato Hash (Sabudana Khichdi)
Author: Indira Shyju
Recipe type: Main course, side dish
Cuisine: Indian, Maharashtrian
Tapioca pearls cooked with sweet potatoes and mild spices and mixed with roasted nuts and grated coconut
1 cup tapioca pearls (soaked overnight or for 6-8 hours in water)
½ cup roasted peanuts (or any other nuts)
¼ cup freshly grated coconut (or fresh frozen grated coconut that has been thawed)
2 tbsp coconut oil or olive oil
1 tsp cumin seeds(skip for AIP)
1 green chili (serrano chili) cut into 3-4 pieces (skip for AIP)
1 tsp fresh ginger grated
4-6 fresh curry leaves
1 tsp sea salt
1 large sweet potato or potato (boiled, peeled and mashed)
¼ cup fresh cilantro (coriander) leaves chopped
1 tbsp lemon juice or lime juice
Soak the tapioca pearls overnight in a large bowl with enough water on top (pearls will swell up). Drain them using a sieve or colander and blot dry using paper towels.
Place the pearls in a mixing bowl. Add the nuts and the coconut to it and mix everything well together. Keep aside.
Ina wok style pan or kadai, heat the oil. When hot add the cumin seeds and after 30 seconds add the green chillies, ginger and curry leaves. Stop fry for 1 minute on medium heat.
Next add the tapioca pearl mixture to this and turning heat to low, keep stirring mix continuously to prevent the pearls from clumping together too much. After they start becoming transparent (about 4-5 minutes or so), add the mashed sweet potato (or potato) to the pan and str everything together well.
Add the cilantro and lime juice and stir well before serving.
For AIP compliant version, skip the nuts, cumin seeds and the green chillies. Use only white sweet potatoes if using sweet potatoes otherwise the dish will be too sweet.
I love Instagram! Don’t know why I stayed away from it for so long! I am loving meeting different food bloggers and seeing their inspiring creations! Am I inspired? Nope, I am floored! Gosh, so much talent out there and so many young kiddos creating such cool stuff. One of my favorite things in the morning (whilst waking up in bed) is to quickly check out the insta posts to get inspiration for my morning breakfast smoothie. These days along with smoothies, a new healthy deliciousness has been trending – ‘nice creams’! He He, ‘nice cream’ sounds a bit shady but it is nothing but a healthy version of ‘ice-cream’ which uses only fruits and other vegan ingredients. Most recipes use frozen bananas to get the ‘nice cream’ texture. And then with that as the base, you can add different fruits – frozen or otherwise of your choice and blend everything to a creamy, smooth ‘nice cream’ texture 🙂 Oh so yum!
So these days mixed berries nice cream is my favorite afternoon snack to satisfy my sweet cravings! I make sure I keep a few slices of bananas in the freezer at all times so i am adequately prepared to meet my cravings 🙂 The other morning I woke up to see a couple nice cream posts and oh, boy I started craving for one right away. So I decided to make a smoothie ‘nice cream’ for breakfast. A couple dashes of coconut milk gave it the perfect smoothie/nice cream texture. I made a separate blueberry compote to give it some additional richness and sophistication 🙂 Hey, you’ve gotta love your breakfast!
Hope you get inspired by this post to come up with some lovely creations of your own. Please do share with me! Btw, looks like spring is almost here! Yay!
Mixed berries blended with frozen bananas and a dash of coconut milk to create this healthy and delicious 'nice cream' with a topping of blueberry sauce/compote
For the nice cream:
1 banana, peeled, sliced and frozen for 3 hours or more
1 cup mixed berries (I used combination of blueberries, raspberries and blackberries - if using frozen, thaw them to room temperature)
2 tablespoons coconut cream or thick coconut milk
½ cup water
For the blueberry compote(sauce):
½ cup blueberries, frozen or fresh
¼ cup water
2 tsp maple syrup
1 tsp tapioca starch mixed in 2 tbsp water to form a slurry
In a small cooking pot, add the blueberries, water, salt and maple syrup and cook for about 4-5 mins until the blueberries turn soft. Add the tapioca slurry and mix on low heat for another 2-3 minutes till you get a thick sauce. Turn heat off and transfer sauce to a container.
Blend all the ingredients under 'nice cream' in a high speed blender until you get a creamy smooth consistency (should be like slightly thawed ice-cream)
Take a tall glass or jar. Add some blueberry sauce on the bottom. Add 'nice cream' on top and drizzle more sauce on top. Top with berries!