Ginger Spice Tea

Serving size:




Bhindi (Okra) sabji

Serving size: 1-2

1/4 tsp cumin seeds
2 tsp olive oil
1/3 of a red onion, diced
1/2 pound of okra
1 tsp turmeric powder
1/2 tsp salt or season to taste

Second set of ingredients to be chopped finely in food processor:
3 cloves garlic
2 baby tomatoes
1 green chili pepper

Small piece of ginger (~1/2″ square)

1. Wash and dry okra, chop stem & tip (discard); cut okra into small pieces. Set aside.
2. Warm frying pan on med-high heat, coat pan with olive oil and add cumin seeds. Add onions, and garlic-ginger-tomato-green chili pepper mix as well as tumeric and salt to pan; sautée onion mix until onions are golden brown (~5 mins)
3. Add okra, stir well. Cover and place on high heat for 2 mins, then med-high heat for approx 15 mins stirring occasionally.

4. Enjoy topped with plain Greek yogurt (or regular plain yogurt). Yum– I love the texture of cooked okra!


Banana Arugula Protein Smoothie

Servings: 1
4 cups of washed baby arugula (or baby kale/spinach)
1/2 ripe frozen banana
1 tbsp of almond butter
1/3 cup of rinsed, canned chickpeas
1 1/2 cups of water (or almond/pea milk)
1/2 cup of frozen blueberries
1 tsp of cinnamon
1 tsp of turmeric powder

Other optional additions:
1 celery stalk
Handful of baby carrots
1 small beetroot

1. Blend all ingredients in a high-powered blender until smooth in consistency. Adjust ingredients for desired consistency and taste.

This smoothie replaces a meal. Enjoy!