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Tuesday, March 20, 2012

Mung Dal

Here is a lovely bean dish for you all to try. I love this recipe and it is very nourishing and delicious.

Mung Dal

Recipe By : Chef Shobhan
Serving Size :8 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mung beans -- soaked overnight
1 tablespoon cocnut oil or another type you like
1 jalapeno pepper -- chopped
1 clove garlic -- minced
1 large onion -- chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric

Place a prssure cooker on the heat and heat for 30 seconds and then put in the oil. Once melted add the onion garlic and jalapeno pepper. Saute for about 4 minutes and then add the beans. Make sure you drain and rinse the beans thoroughly before you put them in the pan.

Cover the bean with water. Make sure the water is about 1/2 to 1 inch above the beans.

Turn on to a high heat and place the lid on your pressure cooker.

Bring to boil. Once the top of the pressure cooker is rocking turn the heat down to medium and time for 5 minutes. Then turn off and wait until the pressure button on the cooker has gone down. Then you can open the cooker. Add salt to your taste and serve either as a soup or with brown rice. Its also really nice with lightly sauted collard greens.

Mung beans are very high in protein.

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Friday, March 2, 2012

Asparagus Soup

I know I haven't posted in a while and I do apologize for not posting. Here is a great recipe for a lovely soup.

* Exported from MasterCook *

Asparagus Tarragon Soup

Recipe By :Chef Shobhan
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 cloves garlic -- minced
1 bunch asparagus -- chopped in 3
6 cups veggie stock
1 can coconut milk
3 tablespoons fresh tarragon -- minced
1 tablespoon coconut oil
salt and pepper to taste

Melt the coconut oil in a large pan. Add the onion and garlic. Stir and cook for about 5 minutes.

Add the asparagus. Cook for 2 minutes.

Add the stock and the coconut milk. Bring to the boil and reduce heat, simmer for 5 minutes.

Place the soup in a high speed blender and blend until smooth and creamy,

Add the salt and pepper to your taste and then garnish with the chopped tarragon and serve.

"Creamy and delicious packed with nutritients"
Start to Finish Time:

NOTES : This is a highly nutritious soup, which is great for breakfast, lunch or dinner.
Asparagus is great for people with liver or kidney problems as it helps to eliminate toxins. It also has high amounts of carotene, vitamin C and selenium, These are all great for everyone and also espcially good for cancer treatment.