Kale with Yellow Lentils

“LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD”  – HIPPOCRATES

KALE with YELLOW LENTILS

A colorful dish full of Calcium and vitamins

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INGREDIENTS                                                         (Serves 4-6)

1 bunch kale leaves thoroughly washed & chopped fine (separate the stems from leaves)

Leaves are curly so make sure you wash all the dirt thoroughly under running water

1 cup yellow or pink lentils rinsed few times and soaked in 1 1/4 of water

2 green chillies washed and slit lenghthwise

2 cloves of garlic finely chopped

a pinch of asafoetida

1-2 tbsp.of extra virgin olive oil or ghee

1 tsp. turmeric

salt to taste

juice of 1/2 lemon or lime

Method

1.On medium heat cook the soaked lentils in 1 1/4  cup of water with green chillies and a pinch of asafoetida.

2.cook for approx. 20 min. till the lentils are cooked through but each grain is separate.

3.Now arrange the stems of kale and then the leaves on top of the lentils and cover the pan.

4.Let it cook for 6-7 min. the kale should be bright green and glistening.

5.Now you can mix the lentils and kale thoroughly , keep it covered for few more minutes.

6.Before serving add salt and lemon juice and oil .

7.Mix thoroughly and enjoy!!!!!!!

SERVE IT WITH SPICY SAMBHAR OR RASAM OR SPICY DAAL AND RICE!!!!!

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All about the greens

So Hi everybody!
This is the start to my much awaited blog (at least by me). It is a big step for a certified procrastinator like me (or an optimist there is always tomorrow!!!!).
There will be a whole new world of  nutritious possibilities of finger licking creations with sometimes familiar and sometimes a little strange unusual greens incorporated in amazing ways in grains,soups, salads, smoothies, pilafs, pastas, dips and the  list  goes on. I promise you it will be a greenilicious and herbilicious journey. It will not be complete without your participation, comments and criticism. The aim is to introduce greens like kale (black and green), swiss chard (red and green), bitter dandelion, collard greens, Aragula, Watercress, beet greens sour sorrel, bitter fenugreek, differennt salad greens, cauliflower leaves (yes those are edible and good source of Iron too!!), and  best of all these are free, most grocery store pull the extra leaves out and throw them. They are more than happy to give these away.

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Kale

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Swiss Chard

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Fenugreek Leaves

What can I  say greens stand for vitality, without greens there is no life.

Now the science behind the greens, they are the most potent superfood on the planet. All these dark green leafy vegetables are typically low in calories and fat and very high in fiber.

These nutritional powerhouses are rich source ofminerals ( Inc. Iron,Calcium,Potassium and Magnesium) & vitamins K,C,E and manyB vitamins.They also provide a variety of phytonutrients Including betacarotene,Lutein.

If what’ s  inside does not count for you doesn’t matter, they taste so darn good & enhance and elevate the taste of everything that you cook them with.
It is recommended we eat 3 cups of uncooked dark green leafy vegetables per week which is not much, cooking shrivels them to practically nothing .
In other words love them or dislike them do not, I repeat, do not stop eating them .

Heart Healthy Pesto

A delicious nutritious fresh green pesto packed with brain boosting omega 3s, cleansing properties of parsley and fragrant basil.

1/2 cup Shelled walnuts and almonds (can substitute with pistachios or pine nuts or pecans in any combination)
1 bunch parsley, washed and trimmed
1 bunch basil, washed and thick stalks removed
6-8 cloves of peeled garlic
1/4 cup cold pressed extra virgin olive oil
salt and black pepper to taste

Method
Put everything in a food processor and process for few minutes till it is all a beautiful green homogenous mixture enjoy!!!!!!!!!

Serving suggestions: use on whole wheat baguette (top with diced tomato), multigrain wraps, pasta, lasagna, pasta salad and rice salads.

Aside

I am a vegetarian mother of two active vegetarian young children who knows how challenging it is to feed them healthy, nutritious meals on a regular basis. Growing up in India, my mother instilled a love of fresh, home cooked meals and an openness to try foods from other cultures. I believe that food nourishes the body, mind and soul as well as providing a perfect platform for communication and a bridge to understanding different cultures, races and lifestyles. Unfortunately, our modern fast food and convenience driven culture does not allow kids to experience the fascinating nutritious aroma of real food. A graduate of Toronto’s Institute of Holistic Nutrition, I have a passion for healthy delicious cooking which dispels the popular myth that what is good for you does not taste good. My personal mission is to educate kids and adults to have a good healthy relationship with food as it is vital to wellbeing.