Green gnocchi in yellow curry soup

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It’s humid, hot or cold (or both), stuffy, windy, raining and air pression that gets on the nerves… A typhoon that’s called. So a spicy soup for dinner, with gnocchi in it.

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Full of veggies.

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This my attempt to shape gnocchi (colored with matcha green tea) with a bamboo mat. Ahem… Not today, but that should work.

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Konnyaku is easier to shape with veggie cutters.

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Yes, it’s vegetable . That brings volume, a fresh texture and the fibers help digestion.

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The soup is light coconut milk, turmeric and an Indian spice mix containing mango powder. I’ve added sliced leek white and grated carrot. Just let the bubble 10 minutes and it’s ready.

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Indian green curry as a perk of juicing

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Palak saag, the Indian spinach curry is an excellent way to enjoy your greens. Today, I made it to recycle.

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I had 4 days of this ! The grounds that stay in the filter when I make green juice:

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I had 4 days : 1 of spinach, 1 of kikuna (chrysanthemum leaves) and 2 of komatsuna. A full cup.

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Onion, garlic, ginger, whole spices…

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The grounds and a powder mix for chana masala that contains mango and I find excellent. I also added 1 ts of black sugar.

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That gives that mud. I’ve added silky tofu. On top, a tbs of olive oil, fresh veggies.
Mmmmm….

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