Deepak Chopra With Recipes to Nourish Body and Soul
Best-selling author and spiritual guru, Deepak Chopra put on a chef hat and is tuning out some truly nourishing dishes.
In his new cookbook, The Chopra Center Cookbook: Nourishing Body and Soul Chopra offers dishes for healthy living.
Try one of his amazing recipes from the book: Moroccan Vegetables.
Heat the oil in a large saucepan. Add the leeks, garlic, oregano, black pepper, curry powder, allspice, and aminos and sauté over medium heat for 2 to 3 minutes. Add the bell pepper, celery and tomatoes and continue to sauté for 2 or 3 minutes. Reduce the heat to low, add the stock and simmer, covered for up to 1/2 hour.
Bring 3 quarts of water to a boil in a large pot. Add the carrots and cauliflower and blanch for 2 minutes, or lightly steam in a steamer. Drain the vegetables and set aside. In the same large pot, heat the vegetable stock and the zucchini, and simmer for 2 or 3 minutes. Add the carrots and cauliflower, the spinach, and the chili sauce. Heat just to the boiling point, add the broccoli, and stir. Reduce the heat to low. Cover and simmer for 3 to 4 minutes. Be careful not to overcook the broccoli. Garnish with toasted pine nuts, freshly chopped dill, and feta cheese. Serve over pasta, couscous, grains, or as a side dish stew.
Variation: Bake four 4-ounce boneless chicken breasts or four 4-ounce freshwater bass fillets in the sauce and serve vegetables on the side.
Nutritional Facts, per 1 1/2 cup serving.
Calories: 187 without cheese. Total fat: 6.6 grams. Saturated fat: .9 grams Carbohydrates: 24.4 grams Protein: 7.4 grams
With one 4-ounce chicken breast: Calories: 305 Total Fat: 8 grams Saturated Fat: 1.3 grams Carbohydrates: 24.4 grams Protein: 28.8 grams
Main Ingredients: bragg liquid aminos, leeks, ghee oil, vegetables
Course: Dinner, Main Course, Vegetable, Side Dish
More Info: Vegetarian