1 red, green, yellow, orange bell peppers, chopped
1/2 bunch of fresh cilantro & parsley chopped up
1 tsp Himalayan pink salt
1 tbsp sirracha lime seasonings
1 tbsp Mrs. Dash seasonings
1 tbsp turmeric
1 tbsp garlic & ginger paste
3-4 tbsp coconut oil and olive oil
1/2 tsp black pepper
1/2 tsp red chili powder
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup of balsamic vinegar
In a large fry pan add oil on medium heat add chopped cabbage.
Add garlic ginger paste, pink salt, turmeric, red chili powder. Stirring often for 10 minutes
Add bell peppers, lime juice, lemon juice, balsamic vinegar and sirracha seasonings, Mrs. Dash seasonings. Mix together for 5-10 minutes.
Add cilantro and parsley. Some people add additional to this like hot banana peppers, jalapeño peppers, chopped tomatoes and onions too. If you do cook for another 10 minutes. If not then you can add to serving dish.
I had this with some sweet mango slices it was so good with the savoury, spicy and sweet. Soooo delicious.
FOURTH OF JULY RED WHITE & BLUEBERRY VI-KETONES POPS!
Get these in the freezer TONIGHT so they’ll be ready for tomorrow! 🙂
This recipe makes 10 popsicles.
WHAT YOU WILL NEED:
~4 Scoops Visalus Nutritional Shake Mix
~1 heaping cup raspberries ~OR~ Strawberries, your choice
~1 heaping cup blueberries
~1 cup Plain fat free/sugar free Greek yogurt
~1 cup water more or less
1-2 packets of your choice of ketones
~Using a small 4 cup food processor, or standard blender, or magic bullet, puree the raspberries, 1 scoops shake mix, 1/2 packet of ketones, and about a 1/4 cup of water until smooth. Set aside.
~Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.) don’t forget 1 scoop of shake mix, 1/2 packet of ketones, and a 1/4 cup of water. Set aside.
~Blend the yogurt with 2 scoops of shake mix, 1 packet of ketones and 1/2 cup of water, until smooth and pourable. set aside.
You may need more or less water for each component. They need to be easy to pour! Too thick is no good.
~To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes.
Use the photo as a rough guide for how much blue you want. Don’t get too fussy, it should look rustic!
Put the mold in the freezer and freeze till firm, at least an hour, or more.
~Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress.
At this point, cover the top of the mold with foil, and insert the popsicle sticks.
Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
~Remove the foil at this stage, you won’t need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next.
Don;t worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
~Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
~I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don’t recommend making these more than a day in advance.
~Be sure to thin your purees, and your yogurt so that you can more easily layer them into the mold. If they are too thick, you will have trouble doing this neatly.
Yield: This recipe makes 10 pops! 🙂 Enjoy! Have a Happy and Fun 4th of July! 🙂
1. Wash & drain the vegetables, prepare and set it aside.
2. In the instant Pot set the mode to Sauté. Let it heat up. Add oil, cinnamon sticks, fresh cardamom & cloves.
3. Add onions, bell peppers and sauté til light brown.
4. Add garlic ginger paste, green chilies, and coat them around. Add rest of the spices & seasonings including the lemon, lime juices, chopped tomatoes, potatoes, and veggies along with making sure it’s all coated.
5. Add chia seeds, quinoa, flax seeds, black seeds. Mix it all around. add 6-8 cups of water. Add the broth cube if you want it’s optional either 1-2 chicken or beef or veg (knorr or Maggi- up to you- extra flavours). You can make this strict vegetables only or add some diced chicken to it or ground beef or chicken.
6. Cancel the sauté, set it to stew or soup mode. Set it for 20-30 mins, seal & leave it til pressure is released.
7. Release the pressure, open lid and add fresh cilantro on top for decor.
8. In bottom of hollow plate, platter or bowl; add Naan, or pita or any bread you wish. Add the soup on top. Serve &. Enjoy.
Let me know how yours turned out! Great meal in Ramadan for Iftar or Sahur.
Even afterwards to make it a tradition to have these healthy hearty foods.
Previous times I’ve made this and it’s good. Either way you add your own version too. Many people I know will use variety of flavours in it; from apple juice, mango juice, coconut pineapple juice, to sour cream, yogurt, to custard, & to orange juice. Even in spices it’ll vary from the seasonings to Himalayan pink salt to kosher salt or sea salt. All depends on your own taste buds. We don’t measure. We just throw in drizzle, dash here, sprinkle here and zigzag there.
Most times it’s been incredible either way as family will take 2nds and I’ll have it as my snack later on or with my Sahur meal or into a protein shake too.