Saturday, February 19, 2011

Lemon Grass and Vegetable Soup

The Lemon grass is a good cleanser that helps to detoxify the Liver, pancreas, kidney, bladder and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation, and lactation; it also alleviates indigestion and gastroenteritis. Also, it can reduce blood pressure. Lemon grass, when boiled contains high amounts of beta-carotene; the powerful anti-oxidant that helps to prevent cancer.

Serves 2-3
1 vegetable soup cube
1 bowl of vegetables, like celery, cabbage, carrot, tofu, green and red chili, mushroom - diced
Lemon Juice
1 tbsp vegetable oil
1 tbsp minced garlic and ginger
Salt to taste
2 lemon grass sticks cut into 4 inches length
1 tsp corn flour mixed in cold water
For garnishing
Few spring onion diced
Coriander leaves finely chopped


Heat oil in a pan, sauté garlic and ginger for a minute. Add vegetables, stock cube and lemon grass, stir for 2-3 minutes.

Add one bowl of water, cover the pan with lid and boil the soup for 5-10 minutes till vegetables are tender.

When soup is simmering add corn flour mixture, and salt to taste stir for 2 minutes. Turn off heat add lemon juice and salt to taste.

Ladle soup into bowls garnish with coriander and spring onion.

Lemon Grass- عشبة الليمون on Foodista

Sunday, February 13, 2011

Kidney Bean Risotto

Kidney beans are known for their high folate, protein and mineral content. High levels of magnesium found in the kidney beans provide added cardiovascular health benefits. Since these are high in proteins, they make good meat substitutes for vegetarians. These can be cooked with pastas, brown rice or added to salads; one can enjoy eating these rich protein sources without worrying about the calories.

Serves 2-3

2 tbsp olive oil
1 onion diced
1 tbsp minced garlic and ginger
2 tbsp tomato puree
100g rice washed
200 g boiled / canned kidney beans
1 vegetable soup cube
Salt and pepper
 2 red chilies diced
1 celery stalk diced
5-6 chestnut mushrooms thinly sliced
Minced parsley for garnish
50g grated cheese / soy cheese

Heat oil in a large pan. Add onion, garlic and ginger cook for 2 minutes. Add celery, mushroom, rice and stir for 2 minutes till grains are coated with oil.

Add stock cube, 200 ml water, salt and bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 30 minutes, until rice is cooked and liquid is absorbed.

Add kidney beans, red chili’s. Season with salt and pepper, stir well. Serve them in bowl and garnish with grated cheese and minced parsley.

Kidney Beans on Foodista
Related Posts Plugin for WordPress, Blogger...