Essential Food Bar

01/05/2022

Adamari es realista sobre sus cápsulas. Dice que le cambian la vida

01/05/2022

07/29/2021

Ingredients
2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
1 lemon
4 fresh bay leaves
1 x 1.4 kg whole free-range chicken
olive oil
2 sprigs of fresh rosemary

Method
Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to pe*****te directly.
Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.

07/19/2021

Ingredients
1 Tablespoon Coconut Oil (or canola or olive oil)
1 large Onion (finely diced)
4 Garlic Cloves (minced)
1 medium k**b Fresh Ginger (grated and minced)
1 teaspoon Salt
1/2 teaspoon Pepper
1 to 1 1/2 Tablespoon Curry Powder
(1) 14.5 ounce can Full-Fat Coconut Milk (in a can, may use lite)
(1) 14.5 ounce can Crushed Tomatoes
(1) 14.5 ounce can Chickpeas (aka garbanzo beans, drained and rinsed)
1-2 fresh Lime Juice
Fresh Cilantro (chopped)
Basmati Rice or Naan Bread
Instructions
Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.

Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.

Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.

07/19/2021

ingredients
3x
1 tablespoon olive oil or coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
2 teaspoons grated fresh ginger
28 ounces fire roasted tomatoes
1 tablespoon curry powder (or more to taste)
1 teaspoon garam masala
1/2 teaspoon ground turmeric
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of cayenne pepper (or more if you want it spicy)
30 ounces cans chickpeas, rinsed and drained
1 cup coconut milk
2 cups fresh spinach
Rice and/or naan bread, for serving

In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.

Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.

Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.

Nutrition
Calories: 376kcal, Carbohydrates: 50g, Protein: 15g, Fat: 14g, Saturated Fat: 8g, Sodium: 519mg, Potassium: 599mg, Fiber: 13g, Sugar: 11g, Vitamin A: 1515IU, Vitamin C: 9mg, Calcium: 138mg, Iron: 7mg
KEYWORDS
plant based

07/06/2021

INGREDIENTS

2 tablespoons vegetable oil or coconut oil
1 medium onion, sliced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1–2 tablespoons curry powder
1 teaspoon cumin
1 (15 ounce) can crushed tomatoes
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans chickpeas, drained and rinsed
Salt and pepper, to taste
Chopped fresh cilantro and lime wedges, for garnish (optional)
Naan bread and rice, to serve (optional)
INSTRUCTIONS

In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or with naan