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Spinach Shakshuka


spniachshakshukaI have always been a huge fan of one pot meals and that was the main reasons I fell in love with the concept of Shakshuka.  I know whenever I say “Shakshuka” I either get a blank stare or a weird look that usually makes me think I have suddenly grown some antlers on my head.

So bear with me, here is some history about this beautiful and satisfying dish:  Shakshuka is a middle-eastern recipe, believed to have started from either Tunisia or Libya.  It is a wondrous meal consisting of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.

What I love about this dish is that it is a blank canvas. I can choose to make it super simple or very complex.  Some mornings when I have left over vegetables in the fridge, I can throw whatever  I have to use as soon as possible and braise my eggs in it. So, you see, its really a very adaptable and flexible meal that could be vegetarian or you add some ground beef/chicken or whatever protein you like. It is already gluten free (you can use gluten free bread to eat it or salad) and dairy free.

Ingredients:

1 small onion
1  garlic clove
a bag of baby spinach
2-3 plum tomatoes
Half teasp of cumin seeds
Salt and pepper to taste
1 or half Jalapeno pepper (optional)
4-5 eggs

Method:

I started with sautéing an onion in a little olive oil for a couple minutes then added a chopped garlic clove and tomatoes, sauté for a couple minutes more and added spinach and cover with lid to let it wilt for a minute or two.  Add Cumin seeds or quarter sp of cumin powder and salt/pepper/Jalapeno according to your taste.  Make small indentions or holes for about 4-5 eggs and leave a small space between each egg.  Add eggs in each indentation and sprinkle salt and pepper on top of egg (Optional) and let it cook on low flame covered until eggs appear to be set upon opening the lid.  At this point if you like you can transfer your oven safe pan under the broiler for a some time until the eggs starts to look set and not liquid.  Sprinkle some chopped herbs to dress it up and enjoy with your favorite bread.  Yum!! 😋

 

How to Decrease Your Grocery Bill and Still Buy Healthy Groceries


As I was thinking about what recipe to share with my readers today, I stumbled upon Jamie Falahee’s creative blog and this post caught my eye. As we all try to find ways to save money and eat healthy everyday, I think this post is full of awesome and useful tips that we can all use and appreciate each day.
I hope you all enjoy it as much as I did.
Have a Great weekend.

Soul Nectar Wellness Blog

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White Lentils or Urad Daal


This Urad Daal recipe comes from my mother, she always made it when I was growing up in Pakistan.  I tried making it the same way, and I think its pretty close to hers but I still believe that hers is the best 🙂

Here’s the recipe:

*Two cups of Urad Daal/white lentils (I soaked it for about 15-30 minutes)

*One Medium Size Onion (chopped)

*half teaspoon of Crushed Garlic

*3 Quarter teaspoon of Crushed Ginger

*1 levelled teaspoon salt

*1/2 teaspoon of whole cumin seeds

*1/2 teaspoon of whole coriander seeds

*7-8 Round Red chilli (Dried kind)

*few tablespoons of Olive oil and a tablespoon of Butter (you can skip the butter if you’re vegan)

Firstly, I washed the lentils and added them to a pot with about half cup of water to boil (I added a table spoon of butter because I like the way the taste more).

When it started to boil I added Ginger, Garlic and Salt and turned it low to simmer.  In another pan, I added EVOO and Onions, let it sauté until its golden brown or caramelized, then I added Cumin and Coriander ( I crushed them a little with my hands or mortor and pestle). Red Round Dry Red Chilli (easily available in Indian Grocery Stores or just used the Long dry red chilli or break them into little pieces of you like).  Add the Onion Mixture to your lentils and let it cook for 5 more minutes, Mix and Serve.

Its really easy and simple Recipe, whole cooking process takes about 30 minutes and turns out really yummy.  can be served with either white/brown rice or with Roti (indian bread) or eat with with a yummy salad if you’re grain free.  If you want to see benefits of Urad Daal, read here.

Monsanto’s GMO Corn Linked To Organ Failure, Study Reveals


Do you know what Genetically Modified foods/Organisms (AKA GMO) are:


“Effects were mostly concentrated in kidney and liver function, the two major diet detoxification organs, but in detail differed with each GM type. In addition, some effects on heart, adrenal, spleen and blood cells were also frequently noted. As there normally exists sex differences in liver and kidney metabolism, the highly statistically significant disturbances in the function of these organs, seen between male and female rats, cannot be dismissed as biologically insignificant as has been proposed by others. We therefore conclude that our data strongly suggests that these GM maize varieties induce a state of hepatorenal toxicity….These substances have never before been an integral part of the human or animal diet and therefore their health consequences for those who consume them, especially over long time periods are currently unknown.”
Read more here:
http://www.huffingtonpost.com/2010/01/12/monsantos-gmo-corn-linked_n_420365.html