Back to school… Back to Blog! and Healthy Saag Aloo
Today is back to school day! Six weeks of lazy mornings, fun packed days, exciting summer food, leisurely evenings and not a lot of blogging! We’ve been cooking and baking – taking photos and making notes, now it’s time to get back to a routine and pass on all these wonderful recipes!
Most of the recipes are DEGF… that is Dairy. Egg. Gluten. Free. All of my recipes are plant based and generally avoid refined sugar. I have now been following this way of eating for 3/4 of a year and apart from seeing my energy increase, my pain levels drop and my weight reduce, my appetite has also been satiated and I no longer binge eat or raid the fridge to find something to eat whilst thinking what to cook! 😀
I have already learnt some amazing things on my food journey such as how everyday foods can be used creatively to make all manner of delicious products which are unrecognisable from how they are usually consumed. I have learnt to spiralise vegetables for quick and healthy dinners; use chia seeds to bind cakes together; cook with avocado; I have discovered uses for aquafaba and the use of nuts for cheese! Over the next few weeks hopefully increase my knowledge in this area as I embark on yet another course – not so much nutrition based this time, but more practical plant based cooking. I’m already excited to share my new recipes and techniques with you and I’ve still got a week to wait before I start! For now though, enough talking, here’s a yummy Indian based side dish with potatoes and spinach. Enjoy! 🙂
Gather
- 2 x medium potato (approx. 300g)
- 1-2 teaspoons coconut oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon medium curry powder
- 1/2 teaspoon biryani mix
- 1/4 – 1/2 teaspoon salt (we use Pink Himalayan)
- 3 dried red chillis chopped
- 200g spinach (defrosted or fresh-rinsed and drained)
Prepare
- Peel and cut the potatoes into bite sized cubes. Add to boiling water for 5-7 minutes until just starting to soften.
- Melt the coconut oil and add the turmeric, curry, biryani and salt, fry gently for 20-30 seconds to release the flavours.
- Add the potato to the spices and stir to coat. Cook gently until the potatoes start to brown.
- Scatter over the dried chillis and mix gently. Cook for a further 2-3 minutes.
- Add the spinach and mix. Cook through and adjust salt as necessary.
- Enjoy!
Serve & Store
- I cant work out if I prefer this hot or cold! If you’re storing it make sure it’s quickly cooled, then cover and refrigerate for up to 3 days.
- Serve as a side to your favourite curry.
- Add some lentil dhal for a nutritious meal (recipe in the next few days).
- Pop some poppadum’s and load them up with saag aloo.
Healthy Saag Aloo
Gather
- 2 x medium potato (approx. 300g)
- 1-2 teaspoons coconut oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon medium curry powder
- 1/2 teaspoon biryani mix
- 1/4 – 1/2 teaspoon salt (we use Pink Himalayan)
- 3 dried red chillis chopped
- 200g spinach (defrosted or fresh-rinsed and drained)
Prepare
- Peel and cut the potatoes into bite sized cubes. Add to boiling water for 5-7 minutes until just starting to soften.
- Melt the coconut oil and add the turmeric, curry, biryani and salt, fry gently for 20-30 seconds to release the flavours.
- Add the potato to the spices and stir to coat. Cook gently until the potatoes start to brown.
- Scatter over the dried chillis and mix gently. Cook for a further 2-3 minutes.
- Add the spinach and mix. Cook through and adjust salt as necessary.
- Enjoy!
Serve & Store
- I cant work out if I prefer this hot or cold! If you’re storing it make sure it’s quickly cooled, then cover and refrigerate for up to 3 days.
- Serve as a side to your favourite curry.
- Add some lentil dhal for a nutritious meal (recipe in the next few days).
- Pop some poppadum’s and load them up with saag aloo.