By Reena Jadhav
The new year always makes me want to start off clean! So, if you’re feeling like a little cleanse is required after your holiday indulgences, this meal is quick, healing and still yummilcious!
In fact, its one of my 2 secrets on how I pulled off an entire year eating only home-cooked meals made of produce from the local farmers market.
My formula for a healing 1-Pot meal is:
2 to 4 cups of Greens (chard or kale or spinach) +
1/2 cup Orange veges (carrot/yam/sweet potato) +
1/2 cup zucchini/summer squash/opo +
1/2 cup cabbage/broccoli/cauliflower/Brussel sprouts +
quinoa/rice/lentils/mung bean + meat (liver/chicken/turkey) +
You can also turn this meal into a coconut curry with a Thai twist by replacing the bone broth below with coconut milk and tossing in some lemongrass from the store.
For the 15 months I spent eating home cooked meals, this formula helped me shop and cook without losing my mind! I had a unique meal each day, with no brain contortions on “what am I going to eat”. I would prep and purchase everything on Saturday from Farmer’s market.
The other secret? Pressure cooker or InstaPot! Your meal is ready in under 15 minutes! Here’s one of the variations for you to try, or create your own and share with us, enjoy!
- 4 cups swiss chard
- 1/2 cup sweet potato
- 1/2 Zuchini
- 1/2 cup Brussel sprouts
- 1/4 cup organic chicken liver minced up (you can skip this for a vegetarian meal)
- 1/4 cup quinoa
- 1 teaspoon cumin powder
- 1/2 teaspoon grated fresh ginger
- 2 star anise pods
- 1/4 teaspoon onion seed
- 1/4 teaspoon turmeric
- 1/2 tsp coriander powder
- Salt and pepper to taste
- 2 tablespoon Ghee or Avocado Oil or Coconut Oil
- 2 cups bone broth and/or 1 cup water
- Cilantro and 1/2 tablespoon Apple cider vinegar for garnish
- Saute in InstaPot or pressure cooker the ghee or oil of choice the cumin powder, coriander powder, turmeric, anise pods, onion seeds
- Then toss in quinoa and saute for a minute
- Add all the veggies and saute a bit more to blend in the spices
- Finally add the 2-3 cups of water/broth, salt, and ginger, and bring to boil.
- Close up your pot and cook on Rice settings or for about 5 minutes.
- Wait for a few minutes before opening the pot, then toss in the minced chicken liver cook on low
- If you like more soup consistency add more water, if you prefer a thicker texture then keep cooking on low till water evaporates
- Add apple cider vinegar and cilantro right before you serve and devour
Why organic chicken liver? So, I started eating chicken liver very early in my illness after reading an article on how it was the most nutritious for healing from illness, building strength and giving liver some love. I knew my liver was very unhappy and I was extremely weak- so despite being a vegetarian till age 24 years when I met my husband, I started eating chicken liver. Hiding it in 1 bowl meal was my way of sneaking it into my diet. I ate it daily for about one year and it was clearly a driver in my healing.