INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
SPINACH AND BANANA PUREE
Provided by Tyler Florence
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 0
Steps:
- Puree 12 ounces fresh spinach (tough stems removed), 2 peeled bananas and 1/4 cup each plain whole-milk yogurt and unfiltered apple juice in a food processor until smooth. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 111 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 81 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 13 grams
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From Allrecipes.com
Provided by Cheri 911
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
SPINACH AND BANANA POWER SMOOTHIE
A quick, easy and surprisingly delicious vegan pick-me-up that makes the most of raw superfoods and protein-rich soy. I make one of these healthy treats for myself every morning for breakfast, and it powers me all the way until lunch. I love the mild sweetness of the banana, but if you want it sweeter you could add sugar. I've also added different things like fresh ginger, cinnamon, apple, or any number of other things. Raw vegans can substitute raw almond milk for the soy. Feel free to experiment with different flavors, and enjoy the pure energy that comes from eating delicious and good-for-you food!
Provided by Erin Elisabeth
Categories Drinks Recipes Smoothie Recipes Veggie
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Blend soy milk and spinach leaves together in a blender until smooth. Add banana and pulse until thoroughly blended.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 47.1 g, Fat 4.8 g, Fiber 5.5 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 143.1 mg, Sugar 26.4 g
KIWI BANANA SPINACH SMOOTHIE MEAL PREP RECIPE BY TASTY
Here's what you need: kiwis, banana, spinach, milk, plain greek yogurt
Provided by Mercedes Sandoval
Categories Drinks
Yield 2 servings
Number Of Ingredients 5
Steps:
- Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.
- When ready to use, put milk and spinach into the blender first. Blend until the spinach is fully incorporated into the milk.
- Then add Greek yogurt and frozen fruit and mix until consistency is smooth.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 59 grams, Fat 3 grams, Fiber 6 grams, Protein 17 grams, Sugar 41 grams
SPINACH DHAL WITH HARISSA YOGURT
Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Packed with nutrients, it's wonderfully healthy
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Swirl the harissa through the Greek yogurt. Toast the flaked almonds in a dry frying pan until golden. Reheat the leftover lentils and stir through the spinach. Once wilted, spoon into bowls, and top with the yogurt and almonds.
Nutrition Facts : Calories 334 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
SPINACH BANANA SMOOTHIE
I recently lost 40 pounds at Weight Watchers! While there, two women were bragging about a smoothie that they had made, tried, and love. Even the meeting leader was hesitant- because the recipe sound horrible! But I tried it, and fell in love. I hope you have the courage to try this out- please let me know what you think!
Provided by cookin up
Categories Smoothies
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Place 4 cups of spinach into a blender.
- Pour yogurt over the spinach.
- Slice the banana and put that into the blender, too.
- Blend for about 1-2 minutes. If the mixture seems too thick to blend, add water accordingly!
- If you are looking to add milk to your, or your child's diet, you can add milk instead.
- Enjoy!
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