My Fast Ayurmediterranean Meal – 30 min or less

By February 7, 2015 Way to Eat One Comment

My baby girl is sleeping. Boys are having their night out with daddy. For me…Well I am hopeful that Mila stays a sleep till I finish telling you what we had for lunch today.  It is great meal for vegetarians and all who don’t have much time to prepare but love gourmet, tasty and healthy meals.

I was really late today with everything. Went to get present for my kids friend’s birthday party, buy groceries and then visit local farmers market. Came home at 12:20 pm. Just about when we suppose to start eating. Bdw. We always have our biggest meal of the day between 12 and 2 pm. Digestion is strongest when Sun is in zenith.

Anyway…I WAS LATE! That is the point but it took me just 30 minutes to prepare this.

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Ingredients:

-basmati rice
-water

-0.5 lb panir cheese
-1 big carrot
-1 Big or two small heads of broccoli
-1 bunch black kale
-2 tbsp olive oil
-1 tsp grounded cumin
-1 tsp grounded coriander
-1 tbsp Bragg liquid aminos or lemon and salt to taste

-1 medium cucumber
-1 avocado
-2 to 4 tbsp fresh parsley, finely chopped
-1 tbsp or more of olive oil
-lemon juice 1/2 lemon
-pink salt to taste

It takes 10 minutes to cook basmati rice. Put rice in to the pan and cover with your hand, pour the water in just to get above your fingers. Just like this.

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Doesn’t matter how much water or rice there is, how big the pan or your hands are. It always works! My Japanese friend Shirly Nakamura taught me this when showing me how to make sushi years ago.

All right! Let’s go back to our meal.

-Put rice in to the pan with water and boil for 5-6 min on medium heat with lid on. Turn fire off and let it sit with lid on for 5-6 min. It is done! While rice is cooking.
-Cut panir on cubes.
-Put oil in to the separate pan and saute coriander and cumin just for few seconds.
-Add panir and cook for 5-7 min. Stir often. After few minutes you can sprinkle some water so oil doesn’t get to hot.
-Add vegetables and sprinkle with Bragg. Cook until vegetables get a bit softer but still nice fresh color. About 7 min. ( If you do not use Bragg, add salt and lemon on the end).
-While vegetables is cooking cut avocado and cucumber on cubes or what ever shape you love.
-Mix it in the salad bowl and add olive oil, salt and lemon. Chopped parsley as well.

Your lunch is done and you are ready to serve.
Enjoy! Let me know how did you like it.
I think Mila really did!

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One Comment

  • GORDANA says:

    WONDERFUL…, SIMPLE AND CREATIVE… i LOVE THIS!!!
    THANK YOU JELENA FOR ALWAYS SHAREING YOUR GOOD THINGS…. <3
    DIVNO, UZZIVALA SAM :)
    JGD

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