Vegetarian recipes & why you should be bothered to cook for yourself:
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My boyfriend and I are both passionate about good food and we basically cook everything from scratch to avoiding any processed food. Once or twice a week my boyfriend makes our own organic sourdough bread with the starter he cultivated himself, while I whisk us our own mayonnaise.
Sounds like food snobs? I guess we are but check out all the ingredients listed on any processed food and you will find many undesirable ingredients, like MSG, sugar, too much salt, genetically modified crops etc. that simply do more harm than good in your body. Ever wondered why (child) obesity, diabetes, irritable bowel syndrome and other illnesses have skyrocketed once we have started to use more and more processed food? According to Dr. Robert Lustig, Type 2 diabetes is the "processed food disease" and that sugar is poison. Watch the best of his video here or read his book "Fat chance", which is a real eye-opener.
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Most people tell me that they simply have no time to cook, but I am sure if you can watch "The Great British Bake Off" then you can also spare an hour to produce your own healthy meal in the evening. Here are a few vegetarion and nutritious recipes, that are quick and easy to make (you might want to make some more so you can take left-over food for lunch tomorrow):
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1) Chickpea Curry:
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Ingredients:
- Coconut oil for frying
- 1 large onion (chopped)
- 2 large carrots, diced into 1 cm cubes
- 1.5 cups (330 grams) of chickpeas
- 1 can of tomatoes
- 2 cups of chopped Spinach
- 2 tsp garam masala
- 2 tsp of ground cumin
- 2 tsp of ground coriander
- 1 tsp of ground turmeric
- 1/2 tsp of grated fresh ginger or ginger powder
- 1 tsp of yellow mustard seeds
- 1/2 tsp of cumin seeds
- 3-4 curry leaves
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Soak the chickpeas overnight in cold water, drain. Place in a large saucepan and add fresh water. Bring to the boil, reduce to low a temperature and cook for 1 hour or until soft (alternatively get a tin of pre-cooked chickpeas). Dry-fry the mustard & cumin seeds over a medium heat until the mustard seeds start popping. Add the garam masala, ground cumin and coriander and dry-fry for another minute. Heat the coconut oil in a large saucepan, add the dry-frie spices, onion and the rest of the spices & curry leaves and cook over a medium heat for 3-4 minutes, or until the onion is soft, stirring ocassionally. Add the carrots and fry for another few minutes. Add the chickpeas and tomatoes. Simmer for 10 minutes and then add the spinach and cook until wilted. Season with salt. Enjoy
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