Anti-Inflammatory Veggie Soup with Turmeric

Ingredients

• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 3 celery stalks, sliced
• 12 oz potatoes (340 g), peeled and cubed
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp paprika
• 1-inch ginger piece, peeled and grated
• 1 tsp salt
• Freshly ground black pepper to taste
• 4 cups low-sodium vegetable broth (880 ml)
• 1 tbsp tomato paste
• 8.5 oz crushed tomatoes (240 g)
• 6 oz red lentils (170 g), dry
• 2 cups baby spinach (60 g)
• ½ cup fresh parsley (14 g), finely chopped
• 1 tbsp lemon juice

Instructions

Sauté veggies

1. Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
2. Sauté everything in a splash of water for 5 minutes, stirring frequently.

Add liquids & lentils

1. Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.

Cook

1. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.

Add kale, parsley & lemon juice

1. Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
2. Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!

Notes

• Instead of fresh spinach, you can also use sturdy greens like kale.
• Popular swaps include sweet potatoes, winter squash, brown lentils and green beans! Find more ideas in the article above.
• Make sure to always add black pepper when using turmeric powder in your recipe to increase the health benefits.

this recipe from nutriciously site 

 

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Sweet Potato in Curry and Peanuts

Ingredients for sweet potato wedges: 

 

Red onion - 1 (chopped) 

 

Garlic - 4 cloves 

 

Chili - 1 (seeded and chopped) 

 

Ginger root - 1-inch piece (chopped) 

 

Ground cumin - 1 tsp.

 

Coriander - 1 tsp. 

 

Garam masala - 1 tsp. (alternative: curry powder) 

 

Turmeric - 1 tsp. 

 

Ground cinnamon - 1/2 tsp. 

 

Sweet potato - 2-3 medium (skin-on, cut into 1-inch pieces)

 

Vegetable stock - 1/2 quart 

 

Peanut Butter - 1 tbsp. 

 

Baby spinach - a handful leaves 

 

Salt - as needed 

 

Method of preparing the sweet potato wedges:  

Sauté the onion, garlic, chili and ginger with a little oil and salt, over medium-low flame, until tender. 

 

Add the cumin, coriander, Garam masala, turmeric and cinnamon and fry for another 2-3 minutes until fragrant. 

 

Add the sweet potatoes and cover 2/3 with vegetable stock. 

 

Cook over medium-low flame for 30-45 minutes, until the sauce thickens. 

 

Stir occasionally. Add the peanut butter and remove from heat. 

 

Add the spinach leaves and serve!  

 

Source: delicious.

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Healthy Kala Chana Soup

Steps To Make Kala Chana At Home

•    You'll need to soak 2 cups of kala chana overnight to create this simple soup at home. Drain the water the next morning and give it a good rinsing.

•    Next, put 4 cups of water into a pressure cooker. While waiting, chop 5 garlic cloves, 1 inch of ginger, whole black peppercorns, salt as needed, and some coriander leaves to your liking on a cutting board. For three to four whistles, pressure-cook the food with the lid closed. Next, extinguish the flame.

•    Take a skillet, add 1 tablespoon of butter, 2 minced ginger cloves, 1 cup of baby spinach leaves, 1 cup of pumpkin puree, and 1 chopped onion. Cook all of this with a dash of 1 teaspoon each of paprika, salt, and roasted cumin powder.

•    After that, add the flavorful broth and Chana, stir well, and let the soup simmer until the liquid is less runny and it has thickened. To spice up the soup, add 2 tablespoons of fresh cream, a handful of coriander leaves, and a pinch of oregano. Serve the soup and enjoy it with your loved ones.

this isn't my recipe, wanted to share this healthy one meal soup with all.

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
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Easy Garbanzo Beans Curry

 You want a quick, healthy and filling dinner, this is what you must try. It takes only about 20 minutes of your time and the warm spices and coconut milk make it an incredibly tasty dish. It's wholesome and delicious and you will be polishing off the entire bowl before you know it! Serve it over couscous or basmati rice.

Ingredients for Curry: 

 

Olive oil - 1 tbsp. (or coconut oil) 

 

Yellow onion - 1 (finely chopped) 

 

Garlic - 1 large clove (minced) 

 

Ginger - 1 tsp. (peeled and minced) 

 

Baby spinach - 6 cup 

 

Canned crushed tomatoes - 1 (28-oz.) can 

 

Curry powder - 1 tbsp. 

 

Cumin - 1 tsp. 

 

Coriander - 1/2 tsp. 

 

Kosher salt - 3/4 tsp. 

 

Canned chickpeas (garbanzo beans) - 2 (15-oz.) cans (drained) 

 

Coconut milk - 1/2 cup 

 

Method of preparing: 

 

Heat the oil over medium-high heat in a large skillet. Add the onion and sauté for 5 minutes. Next, add the garlic, ginger, and spinach. Sauté for 2 minutes. Stop when the spinach is fully wilted. 

 

Pour in the tomatoes to the mix, followed by the curry powder, cumin, coriander, salt, and the beans. Cook for 5 minutes until bubbly. 

 

Stir in the coconut milk. Remove from the heat when it's fully combined. Serve with basmati rice or with a side of naan bread. You can also have it without any side dish if you want.

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Halloumi and Orange Salad

Ingredients

 

Orange - 2 large (peeled and cubed) 

Wholegrain Mustard - 1 1/2 tbsp. 

White wine vinegar - 1 tbsp. 

Salt and Pepper - to taste 

Halloumi cheese - 1 (8-oz) block (sliced) 

Arugula leaves - 1 cup (washed and dried) 

Baby spinach - 1 cup (washed and dried) 

Cherry tomatoes - 1 cup (cut into half) 

Olive oil - 3 tbsp. 

Honey - 1 1/2 tbsp. 

 

Method  

Combine in a bowl the oranges, mustard, vinegar, honey, and season with salt and pepper. Mix thoroughly until combined. Set aside. 

 

In a small skillet, heat the olive oil and cook the halloumi on both sides until golden - about 1-2 minutes on each side. Transfer the cooked halloumi slices onto a plate lined with paper towels. Set aside. 

 

In a large bowl, combine the arugula, spinach, and cherry tomatoes. Add the orange and honey dressing, then toss until the vegetables and greens are completely coated in the dressing. 

 

Arrange the halloumi on top of the salad and serve immediately. 

 

Chef's Tip: Try to capture as much of the orange juice as you can when cutting it.

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Source: Bbcgoodfoodme.com