GREEN PROTEIN CONCEPT

We all know the importance of protein as the precursor of hormones, muscle and many other structures in our body.  By preparing the protein this way makes it is:
1. highly digestible
2. the protein molecules are microencapsulated by the chlorophyll from the greens preventing oxidation or the protein.  Then eating just 4 ounces of protein in the way - doubles the benefit - you get twice as much protein.
3. heme-iron is created preventing anemia

You can use any protein but I prefer chicken (breasts steamed) or paneer prepared at home. But one can try using lentils or eggs - I have never tried.  Leafy green that I prefer is spinach or chard. I have also used collards, kale and Brussel sprouts however they make the blend more tough or fibery.

The ratio of protein to greens is 20% protein to 80% green by weight.  If you buy a bunch of organic chard - you can weight it at the store - mine are usually about 300 Gm - that means you would need 60 Gms of protein.  I have a small kitchen scale and I weight out the paneer or chicken.

If using tougher green, other than spinach, cut out the center veins and chop up and cook ahead then add the leafy parts.

In a glass lid pot add:
1 tsp ghee
1/8 tsp salt ( can add more later to taste)
1 tsp Mum's Masala or your personal spice Mix

Let the ghee and spice mix until you smell the aroma - should only take less than a minute

Add your chicken or paneer or protein of choice. Saute until coated with ghee spices. Then add your green on top with 1/4 cup of hot water. Cover and watch the greens wilt down. After about 2 minutes open the lid and stir.  The greens at the bottom cook faster than at the top. Cook a bit longer till all the green are wilted and bright green. Doesn't take long. Don't overcook. Then immediately transfer to a blender with a sprig of fresh parsley and blend at high speed until completely smooth. The tougher greens take longer to completely integrate the protein and greens.

You can eat this like a soup if you dilute it a bit with hot water or leave it thicker and serve over your favorite grains.  Once it stops steaming add some line juice and you will have all the taste present: sweet (paneer or chicken) sour, salty, pungent (from spice mix) bitter (greens) astringent ( turmeric). Your tridoshic meal.