Pesto is one of those power-packed foods that makes me feel damn good. I like to keep a jar of some version of pesto in the fridge pretty much all the time. It’s a quick healthy snack with some raw vegetables for dipping, a spoonful […]
Because sometimes you feel snacky. Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale […]
Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry).
Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and the lamb stew in the previous post.
3 cups thinly sliced & roughly chopped green cabbage
1 tablespoon ghee or vegan butter-flavored coconut oil
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon salt (check out this link for natural sea salt with iodine added)
2 – 3 teaspoons fresh squeezed lemon juice
In a skillet (one with a lid) heat the ghee or coconut oil until melted and shimmering.
Add the mustard seeds and let them sizzle until the begin turning grey and popping.
Add cabbage, turmeric and salt and sautée for 3-4 minutes. Turn heat to low, cover pan, and let cabbage cook a few more minutes until tender.
Stir in the fresh lemon juice and serve.
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served.. 1 pack frozen […]
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.