Serves two and takes 25 minutes to prepare.
- 150 g spinach (chopped)
- 60 g paneer (cut into 1.5cm cubes)
- ¹⁄₂ tsp tumeric
- ¹⁄₄ tsp cayenne pepper
- ¹⁄₄ tsp salt
- 2¹⁄₂ tbsp extra virgin olive oil
- ¹⁄₂ medium onion (finely chopped)
- ¹⁄₂ tbsp ginger (minced)
- 2 cloves garlic (minced)
- ¹⁄₂ whole green chilli (finely chopped)
- ¹⁄₄ tsp garam masala
- 1 tsp ground coriander
- ¹⁄₂ tsp ground cumin
- ¹⁄₄ cup plain yoghurt
- ¹⁄₂ pinch salt and pepper
- In a large pan, get the olive oil up to a medium heat and add the onions, ginger, garlic and chilli and saute for 10 minutes until well caramelised.
- Now, add the garam masala, coriander and cumin and cook for about 5 minutes.
- Then, add the spinach and stir well, tossing to coat the leaves in the spices
- Once mixed, add half a cup of water and cook uncovered until the water has completely reduced.
- Remove the mix from the heat and stir in the yogurt, 1 tbsp at a time.
- Finally, add in the paneer, season to taste with salt and pepper and mix gently on a low heat until serving. If it gets too hot, the yoghurt will split so be careful.
Real Meal Revolution
“Consuming fermented foods and drinks has been widely reported (for centuries) to be of benefit and is advocated by doctors and health specialists globally.“
– Real Meal Revolution Banting 2.0
We recommend one portion of either a broth or a fermented food every day; the latter can be either a half cup of a fermented drink or a tablespoon of fermented vegetables. it will be a bit weird to start. But once you’ve done it for a day or two, it will grow on you and your should start craving it.
Coconut Milk Kefir
This takes only 12 hours to ferment, Unless you prefer a more sour taste. Then you simply leave it to ferment for longer until the taste appeals to you.
So, how do you make kefir at home?
- Get kefir grains from your local health food store.
- Using only plastic or wooden utensils, place the grains into a glass or plastic container.
- Pour over a 400 ml tin of coconut milk. Stir to combine the kefir grains and the coconut milk.
- Leave at room temperature for 12 hours.
- Remove the kefir grains and place in a plastic container, covered with some of the new kefir. Place in the fridge where it will become dormant until you make your next batch.
- Store your new batch of kefir in the fridge where it will become thicker the longer you leave it there.
Papaya – high in digestive enzymes
Other foods that contain digestive enzymes are:
- Avocado oil
- Macadamia oil
- Extra virgin olive oil
- Coconut oil
Make a point of having fermented foods or drinks and foods rich in digestive enzymes several times a week.
Real Meal Revolution Banting 2.0
“Easter is a very foodie festival. Only in South Africa does pickled fish come to the Easter table.”
– News 24
Curious as to how this tradition came about, I delved into some of the reasons as to how this uniquely inclusive to both Christians and Muslims, culinary tradition, started.
Meerlust farm and Lady Anne Barnard
The oldest records of this culinary custom came from Lady Anne Barnard who, after visiting Meerlust farm in the Cape of Good Hope, in 1798, wrote that she was served “fish of the nature of cod, pickled with turmarick (sic)”
It could have been served over Easter Weekend because fishing boats did not go out at that time so there was no fresh fish. But there are also suggested, religious reasons to the pickling practice. Continue reading “Traditional Easter pickled fish can be low-carb”
“Crammed full of nutrients, if a “superfood” truly exists, then we have to give that recognition to liver.”
– Michael Joseph
All beef, pork or chicken livers, are incredibly rich in protein, vitamins and minerals.
The nutritional of 100 grams of beef liver are as follows:
- Vitamin B12: 1176% RDA
- Copper: 714% RDA
- Vitamin A: 634% RDA
- Riboflavin: 201% RDA
- Niacin: 88% RDA
- Pantothenic Acid: 71% RDA
- Folate: 63% RDA
- Selenium: 52% RDA
- Phosphorus: 50% RDA
- Iron: 36% RDA
- Zinc: 35% RDA
- Manganese: 18% RDA
- Potassium: 10% RDA
A weekly meal of liver is more than enough to ensure adequate micronutrient intake. As liver contains a high amount of Vitamin A, it is possible to experience toxicity if eaten too often.