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Tag Archives: Small Kitchen

This is so scaring!

It’s so utterly sad, that our world, our societies, has come to this. It’s evolving in the wrong direction!
We are devolving – when we can’t take care of ourselves and our children properly, to stay healthy and keep on staying healthy!.

And you, who are managing those Big-Food, Big-Pharma, et cetera, corporations that profit on this… and I don’t mean only the sugar-business …SHAME ON YOU!

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Posted by on 16 July, 2017 in Small Kitchen

 

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What’s up, Doc?

One image says more than 1000 words, they say. So, what does a whole video say!
The right movie – a whole lot of important things, actually.
And thank Godness! There are quite many right things said, out there.

Makes you think, ehhh?

 
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Posted by on 14 July, 2017 in Small Kitchen

 

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Getting afraid?

Getting afraid?

The movement towards a (more) plantbased eating is scaring the hell out of those industries that earns money on us who are hooked on these drugs that makes you Fat, Sick and Nearly Dead (which is another eye-opening movie you can watch on Netflix).

Of course they don’t want us to go vegan! They’ll do anything and everything to keep the money-flow in to their pockets! But milk, cheese et cetera is NOT good for your heart! And you don’t get calcium that way either. Your body is unable to process that calcium and benefit from it.

Drugs? Yes! Dairy products, especially cheese since it’s highly concentrated, contains not only these fatty, salty, gooey tastes that we find so delicious and unresistable, but also hormones and something called casomorphines which is highly addictive.

This is not only good, it’s necessary when it comes to babies feeding, whether it’s a human baby or a calf. They have to eat, sleep and prosper, and are weaned in due time. Or is supposed to, but instead we humans jump to cows milk. We are actually feeding from cows! Can it be worse?

And I’m sure of, that you some time or another have been drinking warm milk at night to be able to fall asleep!

Watch these videos about Dairy products: here and here

 
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Posted by on 14 July, 2017 in Small Kitchen

 

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The perils of Dairy

More cheese, anyone?

 
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Posted by on 13 July, 2017 in Small Kitchen

 

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The dangers of cheese

Dairy-products – cheese et cetera – is that the worst, the most unnecessary, the most dangerous of them all?

 

 
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Posted by on 13 July, 2017 in Small Kitchen

 

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Cayenne pepper

Cayenne pepper
Sometimes it’s easy to forget about the easiest things.
Like spicing your food to deliciousness AND health!
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Posted by on 9 January, 2017 in Small Kitchen

 

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Sunset Mulligatawny

Sunset Mulligatawny

MulligatawnyIf it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!

In the matter of fact, it’s not just a curry soup but also a soup inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…

I have also been inspired by the soup d’jour’s I’m having monday to friday. A treat I very much enjoy. This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.

My oh my Mulligatawny

  • 2/3 dl basmathi rice
  • 1/2 dl red lentils
  • 1 teaspoon yellow curry (I cheated here)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 dl finely chopped fresh fennel
  • 1 clove of garlic – finely chopped
  • 1/2 – 1 teaspoon of freshly grained ginger
  • 1/2 – 1 litre Varm vegetable broth – or chicken broth
  • Some creamy coconut milk (optional)

Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.

Melt some butter and fry gently the spices, take care they won’t burn.

Add the rice and the lentils, stir for a short while and then add the broth – about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.

The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)

Serve with roasted pumpkin seeds.cropped-mulligatawny1.gif

 
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Posted by on 15 August, 2014 in Small Kitchen

 

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