Recipe For A Healthy Spleen

Recipe For A Healthy Spleen
Recipes to help your Spleen

Turmeric Vegetables

Ingredients

What do we need to make this recipe? What ingredients will you use to get the flavours and textures that you want to get the results you want?

1 tbsp coconut oil (or oil of choice)

½ cup carrots washed, peeled and chopped

½ cup cauliflower washed and chopped

salt and pepper to taste

1 tsp turmeric freshly grated or ground

1 tsp cumin dried ground

2 tbsp water

½ cup eggplant washed and chopped

garlic chives optional – garnish

Sourcing

How do you know where to find the  ingredients? Can you remember where you have seen them, or does someone have them growing, can borrow them or do you have them already?

Market, health shop, Asian grocers or Supermarket. Whatever floats your boat x

Method

How do we use our ingredients? The method is the process we use to bring the ingredients together?

  1. Instructions
  2. Heat up your burner to a medium heat. 
  3. Add coconut oil, carrots, cauliflower, salt and pepper, turmeric, cumin and water. Place lid on top of pan and cook gently for about 2 minutes until the carrots and cauliflower are fork tender and water is mostly evaporated.
  4. Add the eggplant and stir and put lid on for about 1 more minute until the eggplant is tender.
  5. Remove from burner and add garlic chives and toss and serve immediately. (Hold the garlic chives if serving to your dog)

Serving Suggestions

Serve – at room temperature with Turmeric pork skewers: See below

Tips

You can use any vegetables you desire. Feel free to use frozen veggies as well. If you want to reduce the carbohydrates, use low cab vegetables like zucchini, peppers or green beans. 

Quinoa Spleen Salad

Ingredients

What do we need to make this recipe? What ingredients will you use to get the flavours and textures that you want to get the results you want?

Ingredients

¼ cup pistachios toasted

¼ cup almonds toasted

2 tbsp sesame seeds

2 tbsp sunflower seeds

2 cups Brown Rice cooked and cooled

1 cup red quinoa cooked and cooled

½ cup red Capsicum chopped

½ cup snow peas chopped

½ cup baby corn chopped

½ cup edamame shelled

½ cup peas previously frozen-thawed

Ginger Tamari Dressing

2 tbsp ginger freshly grated or 1 tsp dried

1 clove garlic peeled and minced

6 tbsp tamari (soy) sauce

3 tsp sesame oil

3 tbsp olive oil

2 tsp maple syrup or honey to taste

¼ tsp  of black and double of white pepper

Sourcing

How do you know where to find the ingredients? Can you remember where you have seen them, or does someone have them growing, can borrow them or do you have them already?

Market, health shop, Asian grocers or Supermarket. Whatever floats your boat x

Method

How do we use our ingredients? The method is the process we use to bring the ingredients together?

  1. Chuck in a dry pan over a medium heat some (all shelled)  pistachios, almonds and sesame and sunflower seeds to a dry pan and toast just until warm and golden. 
  2. Set aside. to cool. 
  3. Roughly chop pistachio nuts and almonds.
  4. Make the Ginger Tamari Sauce: In a food processor, mix ginger, garlic, (GF) Tamari sauce, sesame oil, olive oil, honey or maple or omit. Add a little black and lots more of white pepper until blended. Taste and adjust seasoning as desired, I like to add Tamarind but I like sour stuff.
  5. Add the cooked brown rice, cooked red quinoa, chopped red bell pepper, snow peas and baby corn to bowl.
  6. Add frozen edamame and peas to a bowl of water to defrost. 
  7. Toss to mix well. 
  8. Add the ginger Tamari sauce, chopped pistachio nuts, almonds and sesame and sunflower seeds. Toss.

Serving Suggestions

Serve – with at room temperature or even heated through for a l side dish or vegan main

Tips

Lasts for days in the refrigerator, toss with additional ginger tamari sauce or even a bit of Tamarin paste if you like it.

If you want to make this recipe vegan, substitute honey with maple syrup