Body is the only thing that we have from the time we are born till the time we die. Take proper care of it, treat it with respect, don't add poisons to it. Give it the right amount of exercise and nutritious food.
Eating right, staying active, and maintaining a healthy weight are the primary objectives of a devoted health conscious community.
450g spinach
2 tbs water
4 eggs beaten
2 tbsp single cream
2 garlic cloves, crushed
50g sweetcorn
1 celery stick, chopped
1 red chilli chopped
2 tomatoes, seeded and diced
2 tbsp olive oil
2 tbsp butter
25g pecan net halves
2 tbsp grated Pecorino Cheese
25g Fontina Cheese, cubed
a pinch of paprika
1. Cook the spinach in water for 5 minutes.Drain thoroughly and dry on absorbent kitchen paper.
2. Beat the eggs in a bowl and stir in the spinach, cream, garlic, sweetcorn, celery, chilli and tomato.
3. Heat the oil and butter in a frying pan.
4. Spoon the egg mixture into the fying pan and sprinkle with the pecan nut halves. Pecorino and Fontina cheeses and paprika. Cook without stirrig over a medium heat for 5-7 minutes or until the underside of the frittata is brown.
5. Invert the frittata and cook the other side for 2-3 minutes. Serve the frittata straight from the frying pan.
This dish is a lot like spinach parathas with stuffing. It took me around 40 minutes to make it. It is a little cheesy, probably next time I will replace cheese with potatoes, tofu etc. Ofcourse will let you know how it tastes :)
Ingredients:
90g / 3 oz wholemeal flour (I used wheat flour)
1 egg
150 ml natural yogurt
3 tbsp water
1 tbsp vegetable oil
200 g spinach - make puree of this
pinch of grated nutmeg
salt and pepper
fresh coriander(cilantro) sprigs to garnish
Filling:
1 tbsp vegetable oil
3 spring onions, thinly sliced
250g Ricotta
4 tbsp natural yogurt
90g Gruyere, grated (I could not find Gruyere cheese so used Sharp Cheddar as a substitute, you can use any swiss cheese in place of Gruyere)
1 egg, lightly beaten
125g unsalted cashew nuts
2 tbsp chopped fresh parsley (I used cilantro)
pinch of cayenne pepper
1. Sift the flour and salt into a bowl. Beat together the egg, yogurt, water and oil and gradually pour on to the flour, beating all the time. Stir in the spinach puree and season with pepper, nutmeg and little bit of salt
2. To make the filling, heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on a paper towels. Beat together the Ricotta, yogurt and half the Gruyere. Beat in the egg and stir in the cashews and parsley. Season with salt and cayenne. 
3. Heat the oil in a frying pan(I used 2 frying pans to make things faster). Pour in 3-4 tbsp of the batter and tilt the pan so that it covers the base. Cook for 3 minutes, until bubbles appear in the centre. Turn and cook the other side for 2 minutes, until lightly browned. Slide the pancake on to a warm plate, cover with foil and keep warm while you cook the rest.
4. Spread a little filling over each pancake and fold in half and then half again. Spoon the remaining filling into the opening. Grease an ovenproof dish and arrange the pancakes in a single layer. Sprinkle with the remaining cheese and cook in a preheated oven 180 degree C/ 350F for 15 minutes. Garnish and Serve.
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons sesame oil
1 tablespoon white wine vinegar (I used some other vinegar that was available)
1 1/4 ounces dried shiitake or other drieed mushrooms
2/3 cup boiling water
6 ounces fresh crimini mushrooms
bunch of scallions, sliced
2 tablespoons soy sauce
5 cups vegetable stock
1/2 small red chile, thinly sliced
1 inch piece ginger root, grated
2 garlic cloves, thinly sliced
2 tablespoons dry sherry - (I didn't use it)
Peanut oil for brushing
3 ounces chinese thin egg noodles
3 cups shredded bok choy (or spinach)
1. Mix flour, sugar, sesame oil, and vinegar with enough warm water to make a firm dough, and knead lightly. Chill for 30 minutes.
2. Soak the dried mushrooms in the boiling water for 10 minutes, drain, reserving the liquid. Place half the mushrooms in a food processor with two-thirds of the crimini mushrooms, half the scallions, and 1 tablespoon of the soy sauce and blend to a paste.
3. On a lightly floured surface, roll out the dough very thinly into a 12 inch square. Trim and cut into sixteen 3 inch squares. Spoon a little mushroom paste into the middle of each. Bring one corner diagonally over the filling and seal the edges to form little triangles.
4. Bring the stock and mushroom liquid to a boil in the bottom of a steamer. Add the remaining mushrooms and the scallions, soy sauce, chile, ginger, garlic and sherry.
5. Oil a steaming rack and arrange the wontons in a single layer. Cover and steam for 10 minutes. Add the noodles and bok choy to the soup. Turn the wontons and cook 3 to 5 minutes longer, until tender.
6. Serve the soup and noodles in bowls, topped with the steamed wontons.
