If you’re anything like me, getting out of bed in the morning is no easy task. While I normally depend upon coffee to wake me up, this energy boosting smoothie is a great way to start the day on a healthy note. My recipe yields about two smoothies but you can refrigerate the extra green goodness in a jar or other airtight container for up to three days! The chia seeds are packed with fiber and the turmeric is great for getting rid of all those nasty toxins in the body. I also like to add spirulina, which is an algae rich in protein and amino acids, among many many other things (it’s crazy good for you!) If you’re not familiar with spirulina, you can read about the health benefits here. It is found at most health food stores though I will warn you that spirulina smells utterly terrible (think fish food). But the flavors in this smoothie will totally mask the yucky algae smell, I promise you. This smoothie is also a great pre-yoga/workout drink!
•3 cups of spinach
• 2 cups of coconut water (or just water if coco isn’t your thing)
•3/4 cup ice
•1 banana, chopped
•1 apple, chopped
•1 inch piece of ginger, chopped
•1 tablespoon chia seeds
•1/2 teaspoon turmeric
•1/2 teaspoon spirulina
Throw spinach and coconut water into blender, processing until spinach has been completely blended. Then add fruit, turmeric, spirulina and ice and process until everything is blended. Probably about 30 seconds to 1 minute. Lastly, add the chia seeds and give your smoothie a quick pulse or two. Enjoy!
Indian is probably my favorite cuisine. Naan, samosas, pakora – it is all just so good. But until recently I had never really experimented with cooking Indian food at home. When I became a vegetarian three years ago, the hardest thing I had to give up was my favorite Indian dish: chicken tikka masala, a mildly spiced dish made with a tomato cream sauce. Oh, how I have missed that sauce. I got the idea to recreate this dish using chickpeas, instead of chicken – kind of similar to chana masala. I was surprisingly satisfied with how it turned out. This sauce is definitely going to be a staple from this day forward! You can put your own spin on this recipe by doing away with the chickpeas entirely, adding different vegetables, cashews and/or raisins.
Cayenne pepper Note: 1/4 – 1/2 teaspoon for a MILD dish- or- 3/4 – 1 teaspoon for a SPICY dish
Pinch of garam masala (optional)
1 teaspoon granulated sugar
1 teaspoon pink Himalayan salt
1-2 tablespoons of ghee, butter or oil
1/4 cup chopped cilantro
1 cup jasmine or basmati rice
1. Start by heating ghee, butter or oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes. Then, add garlic, salt and spices and cook for another 1-2 minutes, stirring frequently.
2. Next, add tomato purée and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Add sugar and cream, simmering for about 10 more minutes or until sauce is thickened. Note: Now is a good time to cook your rice.
3. Lastly, add chickpeas and cilantro and simmer for 5 more minutes. Serve over rice and garnish with chopped cilantro. Enjoy!