Avanti Cafe Musings: golden spice

Sunday, February 14, 2016

Avanti HOT Lime Indian Pickle

Start w/ about 25 to 30 firm organic limes, your favorite variety. Quarter them length wise. If using key limes you’ll need about 50, cut in half.

The Seed Blend

Amount	Measure	Ingredient	Prep Method
3	Tablespoons	Cumin seed
3	Tablespoons	Coriander seed
2	Tablespoons	Yellow mustard seed
2	Tablespoons	Brown mustard seed
2	Tablespoons	Fennel seed
1	Tablespoon	Allspice berries
1	Tablespoon	Anise seed

The Spice Blend

Amount	Measure	Ingredient	Prep Method
½	Cup	Evoo
1 ½	Tablespoons	Avanti Golden Spice*
1	Teaspoon	Asafetida	Optional
5	Cloves	Garlic	Sliced or minced

Directions:

Turn the oven to 400 degrees. Put the seeds on a sheet pan. Put the oil, golden spice and garlic mix into a cast iron skillet or oven safe bowl. Put both the seeds and the oil mix into the oven and then turn the oven off. Set a timer for 10 mins. When the seeds are fragrant and popping a little they are done. Let the oil mix bubble and bloom for about 5 mins longer (total 15 mins).

Fill 4 wide mouth impeccably clean quart jars about 1/2 full w/ lime quarters. Divide the seeds and the oil mixture among the four jars.

To EACH jar ADD:

Amount	Measure	Ingredient	Prep Method
3	Tablespoons	Avanti HOT Sauce*
2	Tablespoons	Sea salt
1	Tablespoon	Cider vinegar
1	Medium	Orange	Juice and zest

Cover well, leave out on the kitchen counter and shake upside down to distribute the spices and juices twice a day for 4 days. Then open the jars and use a spoon or very clean fingers to press the limes into the brine, releasing more of their juice. Wipe the jar rims and clean the lids well. Continue shaking for 4 more days. Wipe the rims and clean the lids well again, and place in the fridge. They are ready to eat, but the flavor and texture will continue to improve in the fridge for several more months.

*NOTE: You’ll find Avanti Golden Spice and Avanti Pequin HOT Sauce recipes here on the Avanti blog. Or, feel free to sub your favorite curry, 5 spice, chili powder or garam masala spice blends and your favorite HOT sauce as you wish.

Here's the world's easiest HOT Pickled Lime Egg Salad Supreme. It's one lime segment for each hard boiled organic egg. Both finely chopped & topped w/ some blue basil blossoms. Sublime!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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Wednesday, December 23, 2015

Avanti's Ayurveda Morning Drink

It’s always a good idea to greet the morning w/ something to awaken the taste buds and detoxify the body. The ancient tradition of Indian natural medicine, ayurveda touts the body benefits of turmeric, ginger, fennel & natural probiotic foods like cider vinegar to begin the day with a clean body and mind. Learn more about ayurvedic morning rituals here.

Amount	Measure	Ingredient	Prep Method
1	8 inch piece	Fresh aloe vera	From the garden
½	Cup	Avanti Preserved Limes
2	Cup	Filtered water
3	Tablespoons	Fresh ginger
1	Tablespoon	Miso
1	Small clove	Garlic
1	1” x 2” piece	Kombu	Wiped w/ a damp cloth
2	Small	Pequin chili peppers	Optional
1	Tablespoon	Avanti Hawaij
3	Tablespoons	Avanti Golden Spice
1	Tablespoon	Fennel seed
1	Tablespoon	Flax seed
1	Tablespoon	Chia seed
1	Teaspoon	Matcha	Optional
1	Teaspoon	Reishi mushroom powder	Optional
1	Teaspoon	Nopales powder	Optional
1	Teaspoon	Cinnamon	optional

Directions:

Combine all in a blender and blend well. Let the mixture sit for several hours or over night in the blender jar, then blend again to fully pulverize and mix very well. Pour into a 1 ½ to 2 quart clean glass jar. To clean out all the goodness from the blender jar, add:

2	Cups	Filtered water
2/3	Cup	Apple cider vinegar

And blend well. Add that water to the rest of the mix. Waste not, want not! With the flax, kelp, aloe and chia, it's a bit sticky, so you need to add the extra liquid to get it all out of the blender jar.

To serve put about ¼ to ½ cup of the mix into a glass every morning before breakfast. Add the juice from a small lemon, lime or tangerine & top off w/ sparkling mineral water. Some of the spices will cling to the glass. I have a second glass of filtered water or morning ice tea in the same glass to get all the powerhouse nutrients into my body! Typically this shouldn’t be the very first thing you ingest upon waking. A glass of room temperature water starts the day with or without a squeeze of lemon. But do make a habit to try this Avanti Ayurvedic Morning Drink before you have coffee or tea or other stimulants. You’ll soon find that doing this daily mini cleanse makes that jolt of java even more stimulating. There are many versions of these drinks and lighter herbals and green teas online. Here's a pretty one from feastingathome

I add the reishi mushroom powder for its immune boosting qualities and nopales and cinnamon are natural anti diabetes blood sugar regulators. Matcha is all the rage and because it is a powdered form of green tea, it really packs the anti oxidants. Kombu, the Japanese word for edible kelp seaweed, is making itself known here in the US finally. This wonderful sea vegetable is loaded w/ minerals, natural fiber and nutritious components.

And on those festive occasions when we may have imbibed a wee bit too much sugar, salt, fat and booze, it’s a good idea to have a second Avanti Ayurveda Drink before hitting the hay!

If you grow your own aloe so much the better. Get a variety that has a soft skin and no spines, so you can simply wash it and add it to your blender jar.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.