2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal (Optional)
Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.
30 Mint Leaves
30 Cilantro Leaves with Stems
8 Garlic
1/2 Tbsp Ginger, Grated
2 Cinnamon
1/2 Tsp Fennel Seeds
2 Cloves
7 Green Chilies
1/4 Cup Almonds (I didn't add it this time, next time should add this)
Grind Mint, Cilantro, Garlic, Ginger, Cinnamon, Fennel Seeds, Cloves, Green Chilies and Almonds.
1 Tsp Oil
1 Bay Leaf
2 Cardamon
2 Green Chilies
1 and 1/2 Cup Big Onion, Chopped
2 Tomatoes, Chopped (1 and 1/2 Cups)
3 Cups Carrots, Chopped ( about 8 carrots )
1 and 3/4 + 1/8 Tsp Salt
3 Cups Broccoli, Chopped
1 Bunch Curly Kale, Chopped (about 10 Leaves)
Pour Oil in a heated pan, add Bay Leaf, Cardamom.
Add Green Chilies, Onion and fry till the onion turns light brown.
Add Tomatoes, saute till the water evaporates.
Add Carrots, ground mixture, Salt, mix well. Add Kale, close the pan and allow it to cook for 5 minutes in Medium.
Add Broccoli, saute till broccoli is cooked enough. (about 3 minutes)
Add cooked Quinoa and mix well.
Taste Note: Tastes hmm... Something is not right here need to make adjustment.
Yields: 12 Cups
From Delicious living -
"“Many of us grew up believing we had to get calcium through milk,” says Ginny Messina, MPH, RD, author of Vegan for Life (Da Capo, 2011). Surprise: The calcium in kale and collards is twice as bioavailable as that in cows’ milk. Satisfy your 1,000 mg recommended daily calcium intake by eating those calcium-rich greens (but not chard, beet greens, or spinach, which contain other nutrients that diminish calcium absorption) and cruciferous vegetables, such as brussels sprouts and cabbage. More good sources: tofu with calcium sulfate and calcium-fortified nondairy milks; to get enough bone-strengthening vitamin D, look for products fortified with vegan-sourced vitamin D2 rather than D3, which comes from fish oil or lanolin, a byproduct of sheep’s wool."
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal (Optional)
Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.
30 Mint Leaves
30 Cilantro Leaves with Stems
8 Garlic
1/2 Tbsp Ginger, Grated
2 Cinnamon
1/2 Tsp Fennel Seeds
2 Cloves
7 Green Chilies
1/4 Cup Almonds (I didn't add it this time, next time should add this)
Grind Mint, Cilantro, Garlic, Ginger, Cinnamon, Fennel Seeds, Cloves, Green Chilies and Almonds.
1 Tsp Oil
1 Bay Leaf
2 Cardamon
2 Green Chilies
1 and 1/2 Cup Big Onion, Chopped
2 Tomatoes, Chopped (1 and 1/2 Cups)
3 Cups Carrots, Chopped ( about 8 carrots )
1 and 3/4 + 1/8 Tsp Salt
3 Cups Broccoli, Chopped
1 Bunch Curly Kale, Chopped (about 10 Leaves)
Pour Oil in a heated pan, add Bay Leaf, Cardamom.
Add Green Chilies, Onion and fry till the onion turns light brown.
Add Tomatoes, saute till the water evaporates.
Add Carrots, ground mixture, Salt, mix well. Add Kale, close the pan and allow it to cook for 5 minutes in Medium.
Add Broccoli, saute till broccoli is cooked enough. (about 3 minutes)
Add cooked Quinoa and mix well.
Taste Note: Tastes hmm... Something is not right here need to make adjustment.
Yields: 12 Cups
From Delicious living -
"“Many of us grew up believing we had to get calcium through milk,” says Ginny Messina, MPH, RD, author of Vegan for Life (Da Capo, 2011). Surprise: The calcium in kale and collards is twice as bioavailable as that in cows’ milk. Satisfy your 1,000 mg recommended daily calcium intake by eating those calcium-rich greens (but not chard, beet greens, or spinach, which contain other nutrients that diminish calcium absorption) and cruciferous vegetables, such as brussels sprouts and cabbage. More good sources: tofu with calcium sulfate and calcium-fortified nondairy milks; to get enough bone-strengthening vitamin D, look for products fortified with vegan-sourced vitamin D2 rather than D3, which comes from fish oil or lanolin, a byproduct of sheep’s wool."
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