Hello everyone!
I am making a family dinner tonight since my husband is coming home on the earlier side. This quick rice dish is a keeper and 75% of the kids love it and 100% of the husband. If you live near me, there are Indian shops in Bloomfield on Broughton Ave., in Edison, NJ or in Paterson, NJ where you can get lots of Indian ingredients. Having just a few ingredients that are integral to a particular cuisine is really the secret to interesting cooking. Trust me! So go buy those spices, those fenugreek leaves (methi leaves) or fake it with maple syrup.
In the meantime, get some inspiration from a new friend who has really changed her life through healthy cooking, Dr. Margaret Paul.

How To Stay Healthy Your Whole Life

Dr. Margaret Paul 

I was a sickly child and by the time I was 22, I was sick of being sick. Fortunately, I read a few books that clued me into how contaminated our food supply is. At that time, 57 years ago, I threw out all the food in my kitchen and started to shop at the one and only tiny healthy food store in Los Angeles. My health improved dramatically.

But knowing what to eat and having the motivation to eat well are two different things. I struggled with a sugar addiction for years, until I learned how to create a healthy gut. Now, at 79, I have no food addictions, no food cravings, and my health and energy are incredible! It’s now very easy for me to eat well. 

It took two choices to reach this level of health and energy:

1. I had to learn to love myself enough to want to feed myself well

2. I had to discover what creates a healthy gut 

In order to learn to love myself, I created a 6-Step process called Inner Bonding, that I now teach around the world, This process develops your ability to love yourself enough to eat well. 

Creating a healthy gut is vital for excellent health and high energy, so here is my simple guideline: If people didn’t eat it 200 years ago, then don’t eat it now. 

This means avoiding most packaged and processed foods, all factory-farmed produce and animal products, all GMO and genetically modified foods, all sugar and high fructose corn syrup, and especially all industrial seed oils (vegetable oils), even if they are organic – canola, corn, soybean, cottonseed, safflower, and sunflower. If you do the research, you will discover that much of our current health problems stem from these oils, which have been with us only since the early 1900s. Almost all packaged foods have these oils and almost all restaurants cook with them because they are cheap.

As a very busy woman, here is what I do to make sure I eat well. I make my breakfast and lunch first thing in the morning so that I don’t have to grab something unhealthy if I’m busy. My food is simple and delicious, with fermented food at each meal. Dinner is very small and takes about 5 minutes to make with my homemade organic sprouted bread, avocado, lettuce, smoked salmon, and raw cheese. Yum!

 

Short bio: DR. MARGARET PAUL is a bestselling author, relationship expert, and co-creator of the powerful Inner Bonding® self-healing process. Go to http://www.innerbonding.com/welcome for a free Inner Bonding® course and join Dr. Margaret for her “Love Yourself” Course at http://www.innerbonding.com/show-page/224/love-yourself-a-30-day-inner-bonding-experience.html

Indian Methi Rice:
4 cups cooked, leftover or fresh rice (I use brown but white will do)
2 tbsp ghee (clarified butter) or regular butter
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala spice
1/2 tsp ground cardamom
1/2 tsp or more of salt
1 cup loosely packed methi leaves or 2 tsp or more to taste of maple syrup
1 cup loosely packed cilantro, washed and chopped finely and divided (some to cook and some to top)
To top:
1/2 cup  raw cashews, toasted
1/4 cup toasted coconut (unsweetened)
Steps:
In a medium to large frying pan, heat up the ghee or butter and stir in the rice.
Sprinkle rice with the spices and then stir.
Once spices are coating the rice, add in the methi leaves or maple syrup, half the cilantro and stir until leaves are a little wilted.
Remove from pan, top with remaining cilantro, nuts and coconut and serve hot or room temperature.

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