 INGREDIENTS
1lb Jackfruit 2 green chilies seeded and chopped 2 medium or 1 large red onion 1c cherry / grape tomatoes 2 garlic cloves chopped fine 1T ginger root grated or 1t ground ginger powder 6 curry leaves chopped 1T ground coriander powder 1T ground cumin 1/2 t ground turmeric 1/2 t ground fenugreek 1t cayenne powder (optional) Chopped cilantro to garnish OR 2-3T curry powder mix (instead of the 5 spices above) 1 - 2c unsweetened regular coconut milk 1 T coconut oil Salt to taste Garnish with finely chopped cilantro DIRECTIONS In Instant Pot, select Saute function. When "Hot" add oil and saute curry leaves for about 1 minute. Add onions, garlic, ginger and saute until soft. Add spices and saute for about 1 minute. Deglaze the pot with coconut milk, and incorporate well. Add the jackfruit, green chilies, tomato and stir to coat. Close and lock lid. Set to Manual, and cook for 5 - 7 minutes to pressure cook. When done, use Quick Release. Add salt and lemon to taste. Enjoy with rice, millet Up Ma, or in a wrap or chapati. If you don't use an instant pot, cook on the range, for longer until curry is cooked, but not mushy.
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 This is my morning food routine every day. Here's the link: https://www.medicalmedium.com/blog/medical-medium-morning-cleanse?
I recommend the Medical Medium book Cleanse to Heal for more details and amazing quick, easy and healthy recipes. Left to right: Basic Upma, Vege Upma with Salad/Sambal, Vege Upma, Salad/Sambal INGREDIENTS
1 cup dry millet 1 cup water or vegetable broth (I used the Medical Medium Liver Rescue broth) 1 cup blended broth vegetables 1 large onion sliced fine 1 t coconut oil 10 curry leaves (I get these from Amazon) Salt to taste 1 t Crushed Red Pepper flakes (Optional) DIRECTIONS Cook millet in broth and blended broth vegies . (I used an Instant Pot.) Saute onions and curry leaves in coconut oil until onions start turning golden. Add the cooked millet and mix well. Add salt to taste. Enjoy with Dal (Lentil curry) and/or Curried Cabbage or Curried Vegetable Stir Fry or any curry of your choice, Sambal/Salad (Red Pepper, Onion, Cilantro, finely chopped with lemon / lime and salt dressing). VARIATIONS Originally UpMa was made with semolina, but a wheat/gluten free version can be made with Quinoa or Millet. You can also add a variety of cooked vegies such as carrots, peas, cabbage and chopped cilantro etc to this recipe. Here's another UpMa recipe video I found on You Tube: https://www.youtube.com/watch?v=KNsC1GIhT0Q  INGREDIENTS
2 cups red lentils Water to cover lentils (about 1/2 inch above) 1 t ground Cumin 1t ground Turmeric 2 cloves garlic chopped or 1t garlic powder 1 medium red onion chopped fine 1T coconut oil 10 curry leaves 1t black mustard seed (optional) 2T Coconut milk Salt to taste 2c chopped spinach (optional) DIRECTIONS
 INGREDIENTS
2c Cabbage (red , green or mixed colors) 2c onions sliced fine 1t cumin 1t turmeric 1t coconut oil 1/4 c water or vegetable broth Salt to taste. DIRECTIONS Place oil in the pan. Saute onions. Add cabbage and spices. Add a little water to prevent food from sticking to pan, Add salt to taste. Enjoy with rice / millet / quinoa and other curries. Makes a great filling for wraps too. INGREDIENTS
Organic Limes (as many as you need to fill the glass jar) Rock Salt (I used Pink Himlayan Salt) DIRECTIONS Cut a cross in each lime without cutting completely through. Fill the slit with rock salt. Pack all the limes into a glass canning jar with a glass top. Fill the jar with lime juice upto the top, covering all the mies. Place the jar in a sunny place so the limes can cook in the sun for 21 days. Place the jar in a dark cupboard for 6 months until ready to eat. Chop or pulse a few limes in a blender or food processor. Enjoy with rice and curries. |
About This PageHealthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. Archives
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