Friday, 17 July 2015

No Cooking Cooked Greens


Sometimes after a marathon cooking session where I've cooked for example, a roast or a meat dish, some spuds, pumpkin or ricey dish, a curry for the week ahead and prepared a nutritious dessert/ cake/ sweet slice for lunch boxes and a gluten free loaf I have a greens crisis!

This recipe is perfect for when you reach the point of cooking overload, you're running out of time 'cos the masses are hungry and/ or you don't want to generate any more washing up.

I use a selection of green, red and purple leaves such as rocket, kale, cabbage, beet leaves and radicchio or what ever else I have on hand.

The other thing I love about this technique is that it reduces the bulk of the raw leaves, makes them more palatable and easier to chew, meaning you can get more of the goodness that plant based foods have to offer.

No Cooked Cooked Greens

Quantities are vague for this recipe...

Rocket
Kale
Silverbeet
Spinach
Radicchio
Beet leaves
Or any garden leaves on hand....

Chop into thick or thin slices. Place into bowl.
Dress with olive oil (or your preferred oil) and give your greens a quick vigorous massage.
I add a pinch of good quality sea / rock/ Himalayan salt ( for extra adrenal support) because I'm a salt fiend.
After 5-15 mins the leaves have softened considerably and are wonderful alongside of anything really. Omelettes, meat, fish, haloumi etc etc.

Variation: You may wish to add shaved parmesan, tasted nuts or seeds or some sardines/ mackerel.

Tuesday, 14 July 2015

Lyle's Vegetarian Indian Curry


This recipe was given to me by a classmate whilst at Uni.
Lyle was a qualified chef studying Naturopathy so I expected it to be delicious. Not only delicious, this recipe is nice and easy to put together too.

  • 2 small eggplants, diced
  • 2 large potatoes, diced
  • 2 large ripe tomatoes
  • 1 large onion, diced
  • 2 fresh green chillies, chopped
  • 1 bunch spinach, chopped
  • 1/2 cup oil or ghee
  • 1 1/2 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp palm or coconut sugar

Fry potatoes in 1 tbsp oil until golden. Remove from pan.

Fry eggpplant in oil, remove from pan when softens.

Add 1 tbsp oil and onion, cook until soft and golden. Add ginger, turmeric & cumin, cook for 1 minute.

Add chillies, tomatoes, salt, potatoes, eggplant & spinach.
Cover and cook on low until all vegies are tender (may need to add 1/2 cup of water)
Add palm sugar and cook uncovered to evaporate excess liquid.
Serve with chopped coriander, rice and yogurt.

Variation: I like to add some chickpeas for increased nutritional value.