Simple Gourmet Recipes
serves for 4
1 cup black french lentil
1 cup Quinoa
3 large purple top turnips
2 large Italian Zucchini
1 small carrot
1 bunch of celery
4 Fresh Shiittke mushroom
1 full table spoon tomato sauce
1 medium size yellow onion
1 tsp (leveled off) turmeric powder
pink Himalayan salt and black pepper as desired (1 tea spoon salt always start with less then adjust with more!) 2 inches of fresh ginger
All my recipes call for organic vegetables if it is possible. Wash the french lentils in a small bowl (since the french lentils are very tiny I usually wash them in a small drainer with very small holes). This way you don’t loose the lentils into the sink. Wash the vegetables and drain the excess water. Chop the vegetables into small pieces and set aside.In a cooking pot bring 8 cups of water into boil. Add the lentils and Quinoa and turnips into the pot with all the spices. Let it cook once it is done add the rest of the vegetables with tomato sauce. Check the water if it needs more water add more. Let it cook for another 30 minutes. Taste it for salt and pepper and serve! This is one of my favorite winter soup it is very comforting without any guilty feelings if there is any left over it stays well for 3 or 4 days, enjoy it!
Mix Vegetable melody
2 large Shiitake mushrooms (Chop into small pea sizes)
3 large green leaves of Rainbow chard
1 cup of chopped Cauliflower
1/2 inch of finely chopped fresh ginger
1 clove of finely chopped fresh garlic
1 oz firm Tofu cut into small sizes (optional)
1/3 of teaspoon salt
1/3 of teaspoon yellow curry (If you like more heat add more as you wish)
1/3 of medium size cooked beets (Yellow Beets don’t bleed but either one is fine I chose red one)
1 cup gold Quinoa (semi cooked)
Few drops of liquid Saffron
1/2 Extra virgin olive oil
Wash the veggies and let it dry or pat dry. Cut them as directed above and set aside. Add oil into deep frying pan on a medium heat. Start with chopped ginger after it gets lightly golden, add garlic once lightly golden make a room in the center of the pan for chopped mushrooms. After 5 minutes or until it is golden color add salt, curry powder and few drops of liquid Saffron and mix. When you prepare the Rainbow chard don’t discard the stems. They are delicious and pretty to look at. Cut the stems into small pieces and add to the pan. Add the semi cooked Quinoa and mix after it is cooked it’s time for cauliflower to be in the center of the pan to cook. Chop the leaves coarsely and add it to the pan too. If you think it needs more oil add some. Depending on your stove you might need to add more. However I usually add 1 table spoon of water and it mixes with the oil in the pan and covers the need. Don’t over cook the vegetables the entire cooking time is about 10 minutes or less.At the end add chopped beets too and Serve the dish immediately, enjoy. This dish now is one of my favorite savory dish!
Velvety Kale Sale Serves 2 people
2 bunch of organic dingo kale
1 large avocado
1 large red heirloom tomato
Dash of cumin
Dash of dry oregano
1 clove of fresh garlic (Crushed)
1 large fresh lemon
Olive oil as desired
Salt & pepper
Kale has anti cancer properties as well as vitamin such as vitamin A, C and K. It is truly super food. This salad is a low calorie and it is a dish by itself.
Wash the kale and let it dry or pat it with clean cloth. Take the vain off by cutting with a knife from top to the bottom. Cut all the leaf into 1 inch then pour everything into a bowl. Preferably into a glass bowl.
Gently massage kale leaves to break down the fiber. The result would be a soft and velvety texture. Slice the tomato any way that you like, cut the avocado and added to the salad. In a small bowl add fresh lemon juice, salt, cumin, oregano and garlic, ginger and olive oil. Mix and taste for seasoning. This salad dressing can be used on any of my salad recipes. Cut the avocado to small sizes and add to the salad.
In a small bowl add fresh lemon juice, salt, cumin, oregano and garlic, ginger and olive oil. Mix and taste for seasoning. This salad dressing can be used on any of my salad recipes.
Mix the salad and the dressing and season to taste. Refrigerate for half an hour and serve. This simple salad is flavorful and very filling, too.
Few nights ago I made a simple but supper tasty dish and I am happy to share it with you. Please let me know what you think.
Fresh Strawberries Salad
3 cups of organic green mix
1 small organic strawberries container
Half of organic sprouted micro green mix package
Lemon salad dressing (Please follow my salad dressing from previous recipes)
Wash all the vegetables and strawberries and let it drain or pat dry with cotton cloth. Slice all the strawberries and set it aside. Mix everthing in a salad bowl with salad dressing and serve.
Red Cabbage Dish
1 small red cabbage
4 baby Portobello mushroom
13.4 OZ Black beans ( cooked organic blk beans)
1 tablespoon tomato sauce
2 tablespoon of water
salt and pepper (black or red pepper of your choice)
1/4 of tea spoon turmeric powder
1/2 tea spoon cinnamon powder
2 inch fresh ginger
4 eggs (optional)
2 cloves of fresh garlic
1 large yellow tomato
This is a simple comfort dish that every one can enjoy. Simply wash the cabbage and all the other vegetables and pat dry. Chop the cabbage into 1 inch sizes and set aside. Slice the tomato, finely chop ginger and garlic too. In a pot or large frying pan add cooking oil once hot add ginger and after it gets light golden color add garlic. Then add turmeric powder, cinnamon after a minute add cabbage. Cover it and let it cook on medium heat until cabbage is soft. Add tomato sauce and the yellow tomato. Occasionally stir it that it doesn’t get burn. Add black beans add little more salt. I usually buy no salt beans to add salt as I like it. Add cooked beans let it cook for another 2 minutes. Make room in the middle of the pan add little more oil if it needs it add eggs . Once the egg is ready cut it into pieces and mix everything together. Garnish with slices of avocado and serve. This is truly comfort food enjoy!
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