An oldie but a goodie! A great dish now the weather is cooler for lunch or dinner. It freezes well too so handy to have when there’s no time to cook. It’s also full of great ingredients to help strengthen the immune system in winter.
With all this talk of “superfoods” it can be easy to forget the basics. Green vegetables are one of the best “superfoods: we can give our bodies.
Dark green leafy vegetables in particular, are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also help in keeping the body at a balanced alkaline state which is best for health.
Most of us aren’t eating close to the recommended amount of 3 cups per day. So, wherever possible I try to add more leafy greens into my diet. One of the best ways to get a good dose is through a Green Juice. You can see my recipe here.
An excellent and easy snack to make when you are craving something salty are Kale Chips. You can see my recipe here.
Another way is to add greens to your standard recipes. I’ve adapted a few of my regulars to include a large dose of green vegetables.
This recipe is an adaption of the “Fast Chicken Curry” in the “Thermomix, Everyday Cookbook”. It’s a very easy, and healthy weekly staple in our house. It can easily be adapted if you do not have a thermomix.
It’s been a busy day cooking with the Thermomix and stocking up on what has become my everyday essentials.
