delicious

Spice it Up: 2 of my Favorite Indian Dishes!

Who doesn’t love Indian food? With their array of spices and flavors, Indian food is not only super tasty, but those spices do more than just tingle your tongue and excite your taste buds. The spices used in Indian food have many benefits. Here are the benefits of just a few:

Turmeric is a powerful antioxidant, anti-inflammatory, a natural liver detoxifier, a natural pain killer, speeds up wound healing (hmm maybe that’s why my burn from the other day is almost healed), and has been known to aid with Psoriasis (something I myself have) and other skin conditions.

Cayenne Pepper promotes heart health, supports weight loss, has anti-bacterial properties, stimulates your circulatory system which aids in detox, helps prevent migraines, and aids in digestion.

Curry helps burn fat, boosts immune system, helps reduce the risk of heart disease, reduces blood pressure, increases energy and also aids in blood circulation.

Coriander is a good source of Vitamin C, is high in Iron, has anti-bacterial properties, aids in digestion, contains Calcium, Folic Acid, Riboflavin, Manganese and Potassium.

Cumin also contains Iron, Manganese, Calcium and Potassium, helps with weight loss, and also aids in digestion.

My two favorite Indian dishes are Chana Masala and Cabbage Subzi. Both are Vegan dishes and are normally served on Basmati Rice but I substituted that for WIld Rice because it contains protein and is not processed. There are a lot of recipes for these dishes out there, I made them my way.. which is always the fastest and easiest way. I had to take a trip to the local Indian Spice store (which is great because I love supporting local small businesses) and bought myself the ready to go spices. They have already combined most of the spices you need for Chana Masala and other Indian Dishes.

Image

Chana Masala

– About 2 1/2 Cups Cooked Garbanzo Beans (or 2 cans)
– 2 Medium Tomatoes
– 3-4 Cloves Garlic, Peeled and Chopped
– 2 Shallots, Peeled and Chopped
– 2 Teaspoons Olive Oil
– 1/2 Teaspoon Cumin Powder
– 1/4 Teaspoon Tumeric Powder
– 1/2 Teaspoon, Red Chili Flakes
– Juice from half a Lemon or Lime
– 1/2 Teaspoon Salt
– 1 Teaspoon Chana Masala Blend (pictured above)

Image

Method:

Add tomatoes, garlic, red chili flakes, salt and lemon/lime juice to a blender and blend until liquid or paste. Heat olive oil in a pan over medium-high heat and then add Garbanzo Beans and tomato sauce/paste. Cook for about 15-20 mins, stirring occasionally. Top with cilantro for garnish and enjoy!

Image

Cabbage Subzi:

– 2 cups Red Cabbage
– 2 cups White Cabbage
– 1/3 Cup Olive Oil or Coconut Oil
– 5 Cloves Garlic, Peeled and Minced
– 1 Teaspoon Turmeric
– 1 Teaspoon Salt
– 1/2 Teaspoon Cayenne Pepper
– 1 Teaspoon Kitchen King Spice Blend (pictured above)

Image

 

Method:

Heat oil in pan over medium-high heat. Add Garlic and reduce heat to medium, let the garlic cook for a bit and then add your cabbage. Cook those together for a minute or two while stirring and add all of your spices and the salt. Let cook for about 10-15 minutes, stirring occasionally and you are all done. Top on your wild rice and enjoy!

Image

Note: Wild rice requires 4 parts water to 1 part rice, boil the water first, add the rice and let cook for about 45 minutes.

 

Advertisements

Some Dark and Sparkly

Image

Happy Monday Everyone! Hope today is an unusually awesome Monday for all! Today, I am in the mood for some Dark Chocolate alongside something sparkly. One of the greatest pairs in my opinion, such an enjoyable little snack sure to put anyone in a great mood. If this is a super busy Monday for you all too, pour yourselves a glass and let that dark chocolate melt in your mouth and forget about all your stress. This combination is sure to put you in a better mood, relax you, and let you enjoy the finer things life has to offer.

CHEERS!!!!

Image

LeftoverS Pizza- Friday Treat!

Image

No, it’s not leftover pizza.. it’s leftovers pizza, plural.

Almost every Friday, I make this pizza which is basically topped with everything I have left in my fridge from the days before. It is the easiest thing you can make on a Friday evening (when really, no one wants to cook) and a great way to not have to throw out food!

Image

Note: I always use Goat Cheese, since it is the less mass produced option.

There’s no recipe here, just add your leftover toppings, preheat your oven to 425 and cook for 15-18 minutes depending on how crispy you like your pizza!

Image

Last week’s pizza had Sesame Seeds, Spinach, Arugula, tomatoes, broccoli, goat cheese and garlic.

This week’s had Sesame Seeds, Kale, Broccoli, Goat Cheese, Garlic, Olives, Tomatoes, Pumpkin Seeds, Arugula.

Note: In order to get the most out of having Garlic, I always add them to the pizza when there’s about 5 minutes left in the oven, this way the garlic doesn’t get over cooked and maintains it’s wonderful qualities.

Image

Image

Just add some Avocado, topped with lemon, Himalayan salt,  black pepper and hemp seeds on the side. Yum!