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
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
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.
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.
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)
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.
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
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)
2c Cabbage (red , green or mixed colors)
2c onions sliced fine
1t coconut oil
1/4 c water or vegetable broth
Salt to taste.
Place oil in the pan.
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.
Organic Limes (as many as you need to fill the glass jar)
Rock Salt (I used Pink Himlayan Salt)
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.
I have been weeding and throwing out Purslane plants that grow everywhere in my herb garden every summer! A while back, I found out on a Facebook page called Beyond Green Scene that they are packed with nutrients including Omega 3. I had read somewhere, (although I can't remember where) that Purslane was known to be excellent for improving blood sugar!!!! Anyhow, here's a link to recipes for Purslane from a blog post called Chocolate and Zucchini.
This year, several patches of Purslane have shown up again in my garden. Yaaay!!! I'm looking forward to enjoying them through the summer months. My favorite is to quick stir fry them like I do spinach, and enjoy with Brown Rice, Millet, or Quinoa, Dal and my home made Lime Pickle. I also use them with cukes, avocado etc in wraps Yummmm!
Most of us are aware that Monosodium Glutamate (MSG) is not our friend. Chinese food used to be laced with it, but recently, Chinese restaurants have been indicating whether or not their food contains MSG. What we don't know is that what is not good in MSG is hidden in several other foods/ingredients that are called by other names, and most of us consumers have no clue. An organization called Truth In Labeling has provided information on MSG and where it's hiding. Here's the link:
Be sure to check out all the links on that website. Specially on WHERE MSG IS HIDING. You'll probably be blown away by what you'll find out. I was.
Here's a list of KNOWN GMO foods - a.k.a. Frankenfoods. You will find them in most grocery stores. The makers of these foods will assure you that they are perfectly safe, but they are not. among other things, they are grown with pesticides and herbicides that wreak havoc in our bodies. These brands are used in most households.
Here's a link for more details about these GMO foods.
Save and print out this list and take when you go grocery shopping.
Look for foods that have these logos shown below. Organically grown produce will be marked with a number that has several digits beginning with a 9.
About This Page
Healthy 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.