iEat Green - Guest Carrie Weiss

Carrie Weiss is an international culinary professional with a creative flair and passion for food.  She is proficient in Vegan, Raw Vegan, Vegetarian, Kosher, French, Spanish and Middle Eastern cuisines, as well as Italian, Greek, Asian and other global fare. 

 

Eight years ago, due to personal medical issues, Carrie’s focus switched to Food as Medicine, and has become an expert in clean cuisine and the elimination diet.

This past September, after being diagnosed with type two diabetes, Carrie began following a special protocol to reverse her diabetes and completely changed the way she ate. She is now passionate about combining her culinary skills with her knowledge about “Food as Medicine” and helping other people reverse their own metabolic health issues.

 

Currently, Carrie is working with an Integrative MD in southern New Jersey at the Chung Institute Center for Metabolic Healing, while co-authoring a book on  metabolic healing. 

Mattar Pannir

Tofu with Peas

 

To serve 4 to 6

 

1 cake of organic extra firm tofu- cut into cubes and then fried, laid out on paper towel 

to absorb grease

5 tablespoons ghee or coconut oil

2 Tbs. finely chopped fresh ginger root

1 Tbs. finely chopped garlic

1 cup chopped organic onions

1 teaspoons of salt

1 teaspoons turmeric

¼ teaspoon cumin

¼ teaspoon ground coriander

1 tablespoon garam masala

2 cans organic diced tomatoes

1 ½ cups fresh or 1 ten-ounce package frozen organic peas, thoroughly defrosted

1 teaspoon organic sugar (optional)

3 tablespoons finely chopped fresh coriander (cilantro)

 

Add the ginger and garlic to the ghee in skillet and stir constantly, fry for 30 seconds. Add the onions and salt and continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the tumeric, coriander, and cumin. (and sugar if desired) Cook for a few minutes and then add the tomatoes and peas. Let simmer for 10 minutes. Add the fresh cilantro and turn off the heat.

Saffron Rice

 

2 cups organic basmati rice (white or brown)

1 teaspoon saffron threads

4 cups boiling water

6 tablespoons ghee, butter or olive oil

1- 2” inch piece stick cinnamon

4 whole cloves

1 cup finely chopped onions

1 tablespoon crumbled jaggery, or substitute brown sugar combined with dark molasses                                                                                                           

1 ½  teaspoons salt

The seeds of 3 cardamom pods or ¼ teaspoon ground cardamom 

 

Wash rice in water until it runs absolutely clear. Then drain. 

Place saffron into a small bowl, and pour in 1 cup of boiling water, and soak for 10 min.

In a 3 to 4 quart casserole with a tightly fitting lid, heat the ghee (butter or olive oil) over moderate heat until a drop of water flicks.

Add cinnamon stick, cloves and onions and stir.

Add rice and stir for 5 min until liquid is evaporated

Add 3 more cups of boiling water, the jaggery, salt, and cardamom seeds, and bring to a boil over high heat. Add the saffron and its soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until ready. Do not lift the lid until finished. Fluff with fork and remove the cloves, pods and cinnamon stick. Serve immediately.