Naan bread is a traditional Indian flatbread that is traditionally cooked in a tandoor oven.

It is characterized by its flat shape and amazing flavor.  Naan can be topped with ghee, or butter, garlic, cilantro, or even stuff with onions or potatoes.

Naan Bread

Ingredients

4 cups all-purpose white flour + more dusting

½ cup warm milk

1 large egg lightly beaten

1 teaspoon salt

2 teaspoons sugar

1 teaspoon baking powder

1 package of fast acting dry yeast (or 2 ¼ teaspoons)

3 tablespoons canola oil, plus more for brushing

½ cup plain greek yogurt

3 tablespoons warm water

2 tablespoons butter

Directions

1) In a small bowl, dissolve yeast into 3 tablespoons of the warm* (not too hot or it will kill the yeast) milk.  Stir in 1 teaspoon of the sugar, and leave to rest in a warm place for 10 minutes or until frothy.

2)   In a large bowl, or standing mixer, lightly beat the yogurt, remaining sugar and milk, the egg, baking powder, and 3 tablespoons oil and salt.

3) Stir in the yeast mixture and mix well.

4) Slowly mix in 4 cups of flour.  Add water 1 tablespoon at a time up to 3 tablespoons.

5) Knead well for about 10 minutes by hand for 3-5 minutes with a mixer, or until the dough is smooth.

6) Place in a large bowl, and cover with a damp cloth for 2-3 hours for the dough to rise.

After the dough has risen:

1) Punch down the dough.  Knead the dough again for one minute, then divide the dough into about 8-10 equal balls. Flatten the balls one at a time, keeping the rest covered.  Dust the work surface with flour and roll out the naan into 8-9 inch circles.  Brush the naan with a little oil on both sides.

Do all the naan the same way.

Cooking the Naan on the stove top.

1) Drizzle a little vegetable oil, just enough to coat the bottom of the pan in a large skillet over medium heat.

2) Once the pan is well heated, rolled out naan one at a time on the skillet.  Cook 2-3 minutes per side until golden brown spots show.

3) Remove from skillet and immediately brush with salted butter on top of the naan.

You can also top with minced garlic and cilantro.

Cut the naan in half and serve hot with any gravy dish.

Indian food is in my top favorite foods out there.  I just love the blend of colorful spices and the amazing flavors of the foods.

Shrimp is one of my favorites, so pairing shrimp with curry is amazing!  This dish is so tasty, and is finished off with a nice coconut milk for an amazing flavor.

Shrimp Curry

Ingredients

For the Shrimp Marinade

22-25 large shrimp, peeled and deveined

¼ teaspoon turmeric

¼ teaspoon cayenne pepper powder

¼ teaspoon salt

fresh ground pepper

Mix all the dry ingredients and rub it well into the shrimp.  Set aside

For the gravy

½ red onion, finely cut

½ inch fresh ginger root, finely chopped or grated

1 large clove garlic, finely chopped or grated

8-10 curry leaves

1 tablespoon coriander powder

¼ teaspoon mustard seeds

⅛ teaspoon asafoetida powder

⅛ teaspoon ground black pepper

⅛ teaspoon cayenne pepper (optional)

2 tablespoons chopped onions

¼ teaspoon turmeric

¾ teaspoon salt

1 tablespoon fresh lemon juice

1 cup coconut milk

¼ cup water

2 tablespoons chopped cilantro

Directions

1) Heat oil in a heavy bottom large pot or wok over medium heat.  When the oil is heated, add mustard seeds.  The seeds will sputter for a minute.  Keep away from the pan to avoid getting burned.

2) Add asafoetida powder, and curry leaves.

3) Add ½ red onion and fry until onions become translucent, stirring.  About 8-10 minutes.

4) Add ginger, and garlic and stir for 2 minutes.

5) Add coriander, ground pepper, salt, turmeric, and cayenne.

6) Add shrimp and fry for another 5 minutes.  Add 2 T. chopped onions.

7) Add coconut milk, water, and stir well, and simmer for 10 minutes or until the shrimp is cooked.  Turn stove to a medium low temperature.  The coconut milk doesn’t like a lot of heat.

8) Stir in 2 T. chopped cilantro, and lemon juice, mix well, and serve with rice.

I like to start my day with a green smoothie or a fresh juice. There are so many different combinations of green smoothies, and I usually try to change it up a lot, but this smoothie has been in my morning regimen for several weeks in a row!

This is my favorite smoothie lately, and I think the thing that puts it over the top is the raw hemp seeds.  They really make it nice and creamy and add a lot of protein, and omega 3′s!

Favorite Green Smoothie

1 pear
1/2 cucumber
1 banana
1/4 cup rolled oats
3 tablespoons raw hemp seeds
Four big handfuls of spinach
1 cup ice
1 cup rice milk

Place all ingredients in a high powered blender and blend.

Enjoy!!