 Serves: 3
Ingredients: 1 Cup dried chickpeas OR 1 tin 4 Cups Water 1 Tbsp Olive oil 1 Cup onion, chopped 1 tsp dried basil 2 Garlic cloves, minced 1/4 Cup tahini 1 Cup water 1 Tbsp. Arrowroot 1 Tbsp Lemon juice 2 Tbsp Salsa (hot or mild) 1 Tbsp Low-sodium tamari or soy sauce Method: 1) If using dried chickpeas, make sure you soak them for at least hours before use. If you use tinned chickpeas, skip this step. 2) Add the soaked chickpeas to a pot, add the water and cook for at least 25 to 30 minutes until tender. 3) Add the olive oil, onion and basil to a pot. Over medium heat, sauté the onion and basil until the onion is translucent and soft. 4) Stir in the tahini and 3/4 cup water. Cook, stirring constantly, until sauce thickens. Remove pot from the heat and set aside. 5) In a small bowl, mix the remaining 1/4 cup water with arrowroot, lemon juice, salsa and tamari. 6) Add to the tahini mixture in your pot. 7) Add chickpeas and cook over high hear, stirring constantly until mixture thickens. Per serving: 372 calories, Protein: 15g Sodium: 275mg Carbohydrates: 42g Fat: 19g Cholesterol: 0g Calcium: 26mg
0 Comments
12/12/2024 0 Comments Koka's Creamy Pumpkin Soup / Vegan Ingredients:
1 Tbsp Olive oil 1 Large onion, chopped 1 Pumpkin, about 500g, peeled and diced 1 Sweet Potato about 200g, peeled and diced 1 Litre Vegetable stock 1/2 tsp dried sage salt and pepper to taste Method: 1) Add the oil and onions in a pot. Sauté the onions until translucent. Add the pumpkin and sweet potato and cook for 5 minutes. 2) Add the vegetable stock and the sage. Bring to a boil. 3) Cover and simmer for 20 minutes, until the vegetables are tender. 4) Puree the soup until smooth, then return to the pot. 5) Add salt and pepper to taste. 6) Heat through gently without boiling, then ladle into bowls.  After an extensive search for a supermarket-grade cereal that is both low in carbohydrates and fat, I quickly realized it was a mission impossible. What shocked me most was the alarmingly high sugar content in many cereals, even those labeled "no added sugar." Starting your day—or your child's—with a meal containing 70g of carbohydrates can cause a significant blood sugar spike. This often leads to a crash shortly after, leaving you feeling drained and hungry again in no time.
Serves 6 Prep time: 20 min Cook time: 50 min
This recipe features matcha green tea powder as the “secret” ingredient, adding improved focus while supporting gut health and helping reduce inflammation. Packed with a bounty of fresh vegetables and tofu, it’s a wholesome meal that offers both nourishment and flavor in every bite. Ingredients: Curry
Serving suggestions
Method Step 1: Preheat the oven to 420°F. Line a baking sheet with parchment paper and arrange the sliced squash, tossing with 1 tablespoon of olive . When the oven is hot, bake for 30 minutes, turning halfway through. When the squash is crispy on the outside, remove from the oven and set aside. Step 2: Dry roast cumin and coriander seeds, in a small pan over medium heat for 3-5 minutes until fragrant. Crush using a mortar and pestle or spice grinder, set aside. Step 3: In a food processor, add the shallots, scallions, ginger, and jalapeño. Blend until a paste forms. Step 4: Add the remaining olive oil into a large skillet with deep sides over medium heat. Add the paste along with the spices and top yum paste, stirring constantly for about 2 minutes. Step 5: Add matcha and coconut cream to the skillet, cook for 40 minutes, covered on low heat. Step 6: After 30 minutes, add the zucchini slices and cover for 10 minutes. Add the tofu, bok choy, and snow peas along with the salt, grated lime zest and lime juice and cook for 5 more minutes. Step 7: Serve with optional rice, if using, and top with roasted squash. Nutritional analysis (per serving, not including “serving suggestion”): Calories: 289, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 0mg, Fiber: 5g, Protein: 10g, Carbohydrates: 22g, Sodium: 592mg, Sugars: 10g, Net Carbs: 17g Recipe Compliments and Adapted from Dr. Mark Hyman. https://drhyman.com/blogs/content/green-tea-lemongrass-coconut-curry |
Archives
January 2025
|
RSS Feed
