As I try to out-run the Grim Reaper, when I can, I cook as healthy as possible, using as many local ingredients as I can find (pesticide-free).
So here's a version of kåddu using the following ingredients :
- gisa your seboyas, åhos and håsngot (onions, garlic, ginger) in olive oil
- I put a dash of sesame seed oil to give it a hint of Asia
- instead of asiga (salt) I use Braggs Amino Acids, which has all the essential amino acids
- a touch of mirin, a sweet Japanese rice wine (make sure you use mirin and not Kirin, haha)
- a touch of binaklen tuba (tuba vinegar)
- throw in cubed tofu for protein
- nå'ye todo klåsen gollai (throw in whatever veggies you have before they go bad)
- I used shredded carrots and chopped mushroom
- I cubed some kalamasa for the nutrients it has (especially betacarotene)
- I added some garbanzo beans for more protein and for the high fiber it has to sweep out my gugat (arteries)
- finally some puntan kalamasa (pumpkin tips) because I read it helps lower blood pressure (but I can't find that site now) and because it tastes so darned good
- use low sodium broth, or water with vegetarian bouillon cubes or powder
- LOW CALORIE - LOW FAT - LOW SODIUM - LOW SUGAR
- HIGH PROTEIN - HIGH FIBER - HIGH NUTRIENTS - HIGH FLAVOR
- WHAT'S NOT TO LIKE?
Si Yu'us ma'åse' to all the kind people who drop off gollai for me at the Friary!
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