Mountain Views News, Pasadena Edition [Sierra Madre] Saturday, October 8, 2016

8

FOOD AND DRINK

Mountain Views-News Saturday, October 8, 2016 

Julie’s Favorite Family Recipes

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

There are snobs, and there are wine snobs. I hope 
I don’t belong to either club. I get a big chuckle 
out of that radio commercial with lady who only 
drinks 90+ point wine - why? Does she like to waste money? I say if it tastes good to you, buy it and 
drink it. I read recently that 30% of all purchases are not based on price, but if the label looks good. But, 
I digress...

This week I drank Wente Chardonnay. I remember the Wente Wines from many years ago as maybe 
a sparkler at a Sunday brunch. The wines were always serviceable, not highly memorable. As they 
say, however, “this chardonnay is a step up in class”. Retailing for around $18 it offers a great taste and 
won’t make you break junior’s piggy bank. Hailing from the Monterey Coast this chardonnay is a single 
source wine, meaning that 95% of the grapes were sourced right at the winery. This snob likes that. 
My sources tell me that they do indeed make an above-average sparkler with very limited distribution, 
which sounds like a great reason to go to the winery. Goes great with soft cheese or how about crab 
cakes? Either way a fine sipping wine.

Dills Score 90

Retail Around $21 on sale $18 
wide distribution throughout So 
Cal

Each week I will give you my 
Dills Score. I have added points 
for value. I’m starting with a base 
of 50 points; I added 8 points for 
color, 7 points for aroma or “nose”, 
8 points for taste, 8 points for 
finish, and 9 points for my overall 
impression, which includes my 
value rating.

Tune into Dining w/ Dills On 
Charter Cable Channel 188 Saturday and Sundays at 3PM Listen live 3 PM KLAA AM 830 on Saturdays

Email Peter at thechefknows@yahoo.com and follow me on Twitter @KINGOFCUISINE

VEGAN PUMPKIN SAGE PASTA

INGREDIENTS

For the pasta

6 to 8 oz Rotini or Fusilli pasta

1 tsp extra virgin oil

8 sage leaves, chopped

1 to 1.5 tsp fresh thyme leaves or . tsp dried thyme

2 cloves of garlic, minced

1 to 2 Tbsp tomato paste

. cup pumpkin puree or use sweet potato puree

. cup non dairy milk like coconut or almond

. tsp salt

black pepper to taste

For the topping

1 tsp extra virgin olive oil

6 fresh sage leaves, julienned

2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds

a generous pinch of salt and pepper

INSTRUCTIONS

Cook the pasta according to instructions. Drain and keep aside.

In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and 
herbs change color slightly. Stir frequently to avoid burning. At this point you can add in veggies or 
mushrooms and cook until golden.

Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste 
and adjust salt.

Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.

Make the topping

In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs 
or coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to 
garnish the pasta generously. You can also sprinkle some pepita parm or other nut based parm.


HEALTHY LIFESTYLES

THE JOY OF YOGA


HAPPY TUMMY HAPPY PERSON

Did you know, 
according to 
Ayurveda, 
digestion is the 
single most important determinant of good health? 

When we don’t absorb the nutrients from food we 
eat, the body slowly turns the undigested excess into 
toxins. These toxins can be harmful in all ways – 
physical, mental, emotional, and even spiritual. The 
physical asana practice can substantially improve 
digestion. Poses that bend forward or create a twist 
are especially helpful. As expected, diet plays a huge 
role in healthy digestion. One of the best dishes to 
improve digestion is called Kitchari. Some yogis 
make Kitchari once and a while and others make 
this lovely dish once per week as a gentle cleanse. 

 I thought I’d share an excellent recipe to help get 
you on the road to wellness! Recipe credit belongs to 
the cookbook: Ayurvedic Cooking for Self-Healing, 
by Asha Lad & Dr. Vasant Lad. 

Here goes:

 Mung Dal Kitchari 

(Serves 4 –ingredients can be found at Whole Foods 
or an Indian Market)

 1 cup basmati rice 

. cup yellow split mung dal

3 tbs ghee

1 tsp black mustard seeds

1 tsp cumin seeds

1 pinches hing

. tsp turmeric

. tsp salt

4 cups water

 Wash the rice and mung dal well. If you have time, 
let the mung dal soak for a few hours before cooking 
as it helps digestibility. In a saucepan over medium 
heat, heat the ghee and add the mustard seeds, 
cumin seeds and hing. Stir a moment until the seeds 
pop. Add the rice, mung dal, turmeric, salt and stir 
until well blended with the spices. Add the water 
and bring to a boil. Boil for 5 minutes, uncovered, 
stirring occasionally. Turn down the heat to low and 
cover, leaving the lid slightly ajar. Cook until tender, 
about 20-25 minutes. 

 Enjoy this staple recipe for great digestion and 
healthy living! Also, don’t be afraid to ask your yoga 
teacher for a juicy forward fold or twist practice to 
compliment this awesome food choice! 

Namaste and see you in class, 

Keely Totten


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