EASY MEALS to PLEASE YOUR LUNGS
Find your weekly recipes for the lock down sent with care and love.
Read which ingredients help your lungs' healthGreen Rice
with beetroot
Here I used the Iranian Kokou. This is dried green leaves that in Brussels is available in Fresh Med for instance. If you don't find kokou, you can try dried parsley instead.
Green Rice
For 4 servings you need: 4 clove garlic, 6 leaves of cabbage savoy, 15 gram soaked kouku, 1 sliced onion, 4 tbs olive oil, 1 cup overnight soaked brown rice, 1 tee spoon turmeric powder, a pinch of fresh ginger chopped fine, 2-3 coffee spoon Himalayan salt, 3 eggs; for serving graded 1 ball beetroot
Directions: Soak the rice overnight, rinse it off and cook in double as much water till it's soft. Meantime you peel the garlic, mesh and leave it on air till use. soak the dried green leaves and put it aside. Slice all vegetables thin, and start baking them in hot olive oil for about 10-15 minutes. then add the cooked rice and the filtered dried green leaves (first drain the water off it) and ginger. Mix it well and while regular stirring bake it further for 5 minutes, In this time you can quickly make the scrambled egg from the 3 eggs,t hat you break to smaller pieces and mix it to the rice as well. You are nearly done here, add turmeric turmeric and garlic and keep it on fire, with regular stirring, for further 3 minutes.
French
Peasant Soup
I always make a huge pot of this delicious and easy to make soup that we then keep eating for dinner in the next 2-3 days.
Ingredients for 1 big pot
(for 4 people it's enough for 2 dinners generously)
Preparation time: 10 min
Cooking time 20-30 minutes.
1 red cabbage
800 gram carrots
1 kg potato
800 gram leek
3 clove garlic
4 coffee spoon Himalayan salt
for serving: sour cream (optional)
Directions:
Peel, mesh the garlic and leave it on air until use (to maximise it's antibiotic and anti carcinogenic affect). peel the carrot, potato, chop the cabbage in long slices, heat up the oil and start sauteeing the cabbage under a lid. Stir it regularly. Meantime you chop carrots to round slices, when ready add to the dish. You chop the potato to thicker, 4mm thick circles that you chop then into 4 pieces. Now prepare the leek. After removing the first layer, chop them into 3mm thick slices. Use the green part as well if it's still crunchy. Then place them into a ball full with water to loosen up the little earth pieces sitting in between the upper layers, and strain it under running water to remove the earth. When you are ready with the leek (before the carrot would turn soft) add the potato, steam it for 5 min without water, then add 3 l hot water and salt. When potato is cooked, add the leek and cook it for about 7 min. Now add the the garlic cook it for another 3 minutes, and you are ready.
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