Quick and easy meal
Here is a quick and easy meal which I made today - this is enough for 2 people
Millet......,,,,,,,,,1/3 cup and add enough Mung beans to make 1/2 cup. Toast in the pan with 1 tsp of ghee then add 1 and 1/2 cups of boiling water and cook for 30 minutes. You can keep this warm in the oven if its ready before other dishes. Be careful that water does not boil completely away as the bottom will burn.
Prepare your Cilantro Chutney by putting 2 tablespoonfuls of organic olive oil in your small blender or cup for wand blender, add 1/4 tsp Soma Salt, juice of one lime and a small bunch of chopped Cilantro - blend just before serving. Nice blend of sour, salty, bitter and astringent from the cilantro leaves. Also is your best heavy metal detox. Makes my taste buds sing.
In a small heavy cast iron, frying pan put 1-2 tsp of ghee, 1 tsp of your spice mix or Mum's Masala (available from Chandika.com) salt to taste and then your favorite veggies. Today I used Brussels sprouts which I chopped into fine shreds and added grated carrot. Saute with a bit of water so veggies don't burn. .................2 cups of finely chopped veggies.
I steamed one beet and cut into 4 chunks and covered it with my Cilantro Chutney - colorful and sweet and sour and all the chutney flavors - Beets are also great for your gallbladder and keeping your bile thin and flowing.
I covered a chicken breast with ground Rosemary ( from my own bush) and ghee and a bit of yogurt to keep it moist and then baked them in the oven while I prepared the veggies.
If you have everything available ahead of time this meal can be prepared fairly quickly. The first time it might take longer but after a few times, you can make in 30 minutes.
Millet......,,,,,,,,,1/3 cup and add enough Mung beans to make 1/2 cup. Toast in the pan with 1 tsp of ghee then add 1 and 1/2 cups of boiling water and cook for 30 minutes. You can keep this warm in the oven if its ready before other dishes. Be careful that water does not boil completely away as the bottom will burn.
Prepare your Cilantro Chutney by putting 2 tablespoonfuls of organic olive oil in your small blender or cup for wand blender, add 1/4 tsp Soma Salt, juice of one lime and a small bunch of chopped Cilantro - blend just before serving. Nice blend of sour, salty, bitter and astringent from the cilantro leaves. Also is your best heavy metal detox. Makes my taste buds sing.
In a small heavy cast iron, frying pan put 1-2 tsp of ghee, 1 tsp of your spice mix or Mum's Masala (available from Chandika.com) salt to taste and then your favorite veggies. Today I used Brussels sprouts which I chopped into fine shreds and added grated carrot. Saute with a bit of water so veggies don't burn. .................2 cups of finely chopped veggies.
I steamed one beet and cut into 4 chunks and covered it with my Cilantro Chutney - colorful and sweet and sour and all the chutney flavors - Beets are also great for your gallbladder and keeping your bile thin and flowing.
I covered a chicken breast with ground Rosemary ( from my own bush) and ghee and a bit of yogurt to keep it moist and then baked them in the oven while I prepared the veggies.
If you have everything available ahead of time this meal can be prepared fairly quickly. The first time it might take longer but after a few times, you can make in 30 minutes.
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