Mexican Beans
This dish is a great side dish to a Mexican meal, it is also great on top of rice and Mexican spiced vegetables and/or meat/fish/tofu. Black beans benefit the kidneys and reproductive function, they're also great for the blood and yin fluids. Pinto beans are an excellent source of calcium and both legumes (beans) are an excellent source of fiber. Chili powder contains a powerful substance called capsaicin which has powerful anti-inflammatory properties, decreases pain, improves circulation, benefits the cardiovascular system, benefits the prostate, clears congestion and helps balance blood sugars. Turmeric is the number one anti-inflammatory herb thus far, remember it must be added to oil such as extra virgin olive oil and black pepper to be absorbed in the gut. Pepper increases the body's absorption of turmeric by two thousand!!
1 Can Black Beans (or you can soak 1 Cup black beans over night, and cook the next day)
1 Can Refried Pinto or Black Beans
1/2 Medium Red Onion
2-5 Cloves of Garlic
2 tsp Cumin
1-2 tsp Turmeric
2 tsp Oregano
1/2 tsp Chili Powder
2 TBS Extra Virgin Olive Oil
1 tsp Black Pepper
Pinch of Sea Salt
1 Handful Cilantro
Pour olive oil in a medium sized pot and heat on medium heat. Dice onions and place in pot and cook for 5-10 minutes. When onions are translucent, pour in your beans, be sure to leave a little of the liquid from the black beans to add in as well. Add in your spices and place on low-medium heat. Stir regularly to avoid sticking to the bottom of your pot. Let cook for 10-15 minutes. About 2-3 minutes before you remove beans from stove, add in your minced/crushed garlic. Garnish with chopped cilantro. Serves 4.
Scrambled Eggs (or Tofu/Tempeh!)
Chicken eggs build the blood and the yin of the body. They have an ascending action and therefore are beneficial in cases of diarrhea and for preventing miscarriage. They are also beneficial for anemia, those with a dry, thin constitution, and benefit dry eyes, throat and lungs. Eggs are one of the best sources of protein for those who are deficient in protein. Contrary to popular belief, eggs, particularly the yolk, is a healthy source of fats, cholesterol and nutrients. Actually, eggs contain a substance that acts as an anti-cholesterol agent therefore blocking the absorption of harmful cholesterol into our bodies. Be sure to cook eggs slowly to not damage the health properties they contain. Try to buy local, organic, free range eggs from your farmers market. Commercial eggs, even many organic brands shave their chickens beaks, and use starvation to promote molting. Local farmers tend to treat their chicks humanely and most include omega-3's in their diet and allow them to roam freely.
4 eggs (or 1-2 cups tofu/tempeh)
Handful of Greens (spinach, arugula, kale, chard)
1/2 Cup Onions
1 tsp Black Pepper
1/2 tsp Turmeric
Pinch Sea Salt
Handful Parsley
1 1/2 TBS Extra Virgin Olive Oil
Gently beat the eggs in a bowl. Heat your skillet on medium-low (about 4) and add in olive oil. When skillet is warm add in onions and let cook 5-7 minutes then add in greens and cook until greens are almost fully cooked (about 1 minute). Add in eggs, pepper, turmeric and sea salt. Cook until eggs are done to your liking. Garnish with parsley. Serves 2.
Dahl
Lentils benefit the heart, circulation and the kidney/adrenals. They promote cellular regeneration, aid physical growth and are healthy for the colon. They also help regulate blood pressure, blood sugar levels, decrease stress and balance the hormones. Red lentils have an additional benefit of nourishing the blood.
1 cup Red Lentils
1/2 tsp Turmeric
3+ tsp Fresh Ginger
1 tsp Cumin
3-4 Cloves Garlic
1 Medium Onion
2 Bay Leaf
2 TBS of the following seeds- fenugreek, anise, cumin, mustard
2 TBS Ghee (olive oil will also work)
Sea Salt to taste
Soak red lentils overnight. When ready to prepare, drain and cook lentils with turmeric and sea salt, cook on medium heat. Add 1/2 of the ground cumin and ginger when lentils come to boil. Remove when lentils are soft and water is mostly absorbed (adjust water amount as needed to prevent lentils from drying out while cooking). In a separate pan, heat ghee on medium heat. Add mixed spices (all the seeds) and cook until seeds crackle. Then add bay leaf and the remaining ginger. Fry for 2 minutes then combine with lentils. Remove bay leaves and serve over rice. Serves 4.
Balti Fish Curry
2lb Thick Fish Fillets (cod, red snapper, haddock) rinse and cut into large chunks
2 Bay Leaves, torn
2/3 Cup of Ghee or Extra Virgin Olive Oil (or blend the two)
2 Large Onions Chopped
1/2 TBS Sea Salt
2/3 Cup Water
2 Handfuls Fresh Cilantro
Marinade
1/2 TBS Garlic and Ginger Paste (mince mix together to make paste)
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Ground Turmeric
1/4-1/2 tsp Chili Powder
Pinch Sea Salt
1 TBS water
Prepare the marinade ahead of time (30 minutes-4 hours before the meal) by mixing the garlic and ginger paste, coriander, cumin, turmeric and chili powder together with sea salt in a large bowl. Gradually, stir in the water to form a thin paste. Add and cover the fish chunks with the marinade. Tuck the bay leaves underneath, cover and place in fridge.
When you're ready to cook the fish take out of fridge and let sit for 15 minutes before hand. Melt ghee in large skillet over medium heat. Add the onions and a pinch of sea salt cook and stir frequently for about 8-10 minutes. Slowly add the fish and bay leaves to the pan and stir in the water. Bring to a boil then immediately lower the heat and cook for 4-5 minutes. Occasionally, stir the sauce and spread over the fish to make sure all the fish gets equally cooked. When fish begins to flake, remove from heat, remove bay leaves and serve. Garnish with cilantro. Caution to not brown the onions in this dish! If desired you can eat over rice.
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