Chickpea and Spinach Curry

Looking for a meatless main dish?  Here is a hearty option the whole family will love.  Most of these spices can be found at the grocery store or definitely at the Asian market.  The tomatoes, spinach, ginger, turmeric, garlic and onions all help detoxify the body and are part of an anti-inflammatory diet.

Chickpea and Spinach Curry:

  • 1 Tbsp Olive oil
  • 1 Large onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 inch of fresh ginger root, finely chopped
  • 1 Green chili, seeded and chopped
  • 2 Tbsp curry paste
  • 2 Tsp ground cumin
  • 1 Tsp Turmeric
  • 8 oz can chopped tomatoes
  • 1 Green or Red bell pepper, seeded and chopped
  • 1 ¼ cups vegetable stock
  • 1 Tbsp tomato paste
  • 8 oz fresh spinach
  • 14oz can of chickpeas
  • 3 Tbsp chopped cilantro
  • 1 Tsp Garam Masala
  • brown rice

Heat Olive oil in a large heavy pan and cook the chopped onion, garlic, ginger, and chili over gentle heat for five minutes, until onion has softened but not browned.  Stir in the curry paste, ground cumin and turmeric and cook for one minute.

Add the chickpeas, tomatoes, red pepper, tomato paste and stock, bring to a boil, then lower heat and simmer for 15 – 20 minutes.  Check the peas to see if they are tender enough.  Stir in the spinach and cilantro and let them wilt.  Spoon into serving bowls, sprinkle with the Graham Masala and serve with rice or naan.

Easy Steamed Chicken

Easy Steamed Chicken:

  • 1-2 skinless, boneless chicken breasts
  • dry seasonings
  • steamer pot and basket

Rub the chicken breast with your choice of dry seasonings (salt, pepper, garlic, oregano, chili powder, or a mix like Grill Mates).

Fill the bottom of the pot with a few inches of water.  Place the chicken in the steamer basket (try to lay the chicken flat, not piled on top of each other).  Place the basket in the pot, cover with a lid, and turn the heat on to med-high.

Steam the chicken for 15 – 20 minutes (try cutting one breast open – the juice should run clear).  Move the pot off the burner and let it sit for 20 minutes with the lid on.

When the bird is cool enough to handle move it to a serving platter, reserving the cooking liquid.  Shred the chicken with your hands or two forks.  Add in a little of the stock to keep the meat moist.  Save the rest of the liquid  – this is your chicken stock for your next soup.

2011 Health Cleanse

Happy New Year!  Did you make any resolutions this year?

While I am not going for any grand sweeping changes, I am starting a cleanse on Monday.  Nothing crazy – organic fruits and veggies, whole grains, lean protein.  My goal is to become more mindful of what and how I eat and to get myself bikini ready for Hawaii in one month.  Talk about motivation!

If you would like to join me or just try some new healthy recipes keep your eyes peeled here over the next three weeks.

If you want to get the jump on next week try cutting back or eliminating your coffee, alcohol and white sugar over the weekend.  Start your day tomorrow with a fruit smoothie.  Here’s an easy recipe: two cups of water, 2-3 pears, chopped and seeded, a tablespoon of finely chopped fresh ginger, juice from 1/2 a lemon, 4-5 kale leaves.  Throw all the ingredients in a blender (add a tablespoon of honey if you like) and enjoy!

For more yummy smoothie ideas check out the Raw Family website.

Here is an article about detox cleanses from the Seattle Times, and here is one from Women’s Health with a sample daily menu.  Yes you will get to eat real food!

I would love to hear your feedback as far as what is working for you or what dietary changes you may be struggling with.

December Deals

Who’s been nice?  Fluid’s December Deals are here!

This week’s deal:  Fluid Fitness Package

Meet with Anne for a thirty minute personal training session (Pilates, Yoga or Strength work), plus a sixty minute massage and she will send you home with your choice of a foam roller, Swiss ball, dumbbells or exercise band and your customized home workout program.  $125

Offer good until Thursday December 23rd, call or email Anne today – 503-705-4762,