The green peas and the kale are mashed together in a mixer, and spiced to taste with grinded horseradish and seasalt. You might need a dash of water and oil to make it a bit smoother.
Tag Archives: Green Peas
Two days have gone with this new way of eating and I feel good!
Actually very good!
The first meals I had with this low-fat/no-animal-food, I was hungry sooner after eating then I was used to. But with more beans and starch – like rise or quinoa – I keep satisfied even longer than I used to.
Dinner to night – a warm quinoa chickpea sallad.
I warmed this in a frying pan – without oil or butter. 😀
- Some red bell pepper – diced
- One tomato – diced
- Green peas
- One small clove of garlic – finely chopped
- Quinoa – cooked yesterday
- Some lemon juice, and lemon pepper – (take it easy on that one)
- Some oregano and parsley
- Had to have a pinch of seasalt as well
Just toss the ingredients around in the pan until everything is nice and warm – it doesn’t have to be actually cooked. Other then the quinoa and the chickpeas of course, and that you can do beforehand and store in the fridge or freezer until you need it.
Finally! Serve on a bed of green leaves.
Also it feels so calm and well-balanced in my stomach, and it defininetely is okay for me now to eat oats again. I’m so glad about that, since it simplyfies my eating a lot. In bread and cakes, porridge, müsli. It’s so good and it so benefits the body.
The trickiest is to get used to not use any oil or butter. But not worse than I can handle it.
I’m so glad I got the impuls to do this finally – not only think I ought to do something about my eating habits, and also glad for my decision to actually follow this through. 😀
Thanks also to the pep I get from visiting sites, and watching movies and videos on Youtube that help me learn more, and keep me going for this,
Movies that you can watch on Netflix are f.ex:
- Forks over Knives;
- Engine2Kitchen rescue;
- What the Health;
- Fat, Sick and nearly Dead, 1 and 2;
- and more…
Is kale the most nutritious vegetable?
At least it seems so to me. Among with other kinds of brassica-varieties. Cabbage, broccoli et cetera. Fully stuffed with vitamins and minerals, and it adds lots of good roughage to your diet.
But above all. It’s good! Tastes good, and it do you good.
I like it raw as well as cooked, but particularly as something like this. Added to a soup, casserole, wok or hotchpotch just before serving. Still raw, just a little bit warmed up. And flavoured with spices of choice. Delicious!
Today with wholegrain rice, sweetcorn, green peas, red bell pepper. onion, garlic and chili.
How about a hot steaming casserole a rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!
- Kidney beans – you maybe call them red beans
- Plum-, cherry-, or cocktail tomatoes
- A couple of cloves of garlic
- One onion
- Red bell pepper – or why not some green as well!
- Broccoli – I had some left from yesterday, otherwise I would rather have had fresh spinach leaves instead.
- Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
- Salt or some salty spice-mix to taste
You make what the french cuisine call a “Mis en place”!
That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient in the cooking – it’s ready to put in the pot!
For this casserole you:
- chop the cloves of garlic, and the onion.
- Cut the bell pepper into thin slices.
- Pour the kidney beans in a colander and rinse them under running water
- Cut the tomatoes in halves or quarters
- Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves
Than the cooking!
- Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
- Add the tomato paste, stir and let fry for just a short while then add the beans.
- If you have tomato puré, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
- Add bell pepper, tomatoes and broccoli – let simmer for another minute.
- Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften into the course.
And so – the eating!