The theme for National Nutrition Month is “Celebrate a World of Flavors”. With that in mind, we wanted to provide healthy recipes from other cultures that you can make in celebration of this month.
Have you ever tried tandoori chicken with basmati rice? This traditional Indian dish is marinated in a yogurt-based sauce that is full of seasonings that add vitamins and nutrients. The chicken is loaded with protein and the whole dish has very few carbs. This is just one of the many diverse dishes that is both delicious and healthy!
We all know kale is healthy – the dark leafy green is rich in vitamins, nutrients and antioxidants – and we should probably eat more of it. This kale pesto recipe is as easy as it is healthy. We tried it tossed with pasta and as a sauce on our favorite homemade pizza, and we imagine it would be delicious on just about anything.
Prep Time: 10 minutes
Yield: 1 1/2 cups
4 cups kale (chopped)
6 cloves garlic (crushed)
1/4 cup cashews
1/4 tsp black pepper
1/2 tsp salt
1/2 cup olive oil
1/4 cup water
1/4 cup parmesan
Add the kale, garlic and cashews to a blender or food processor.
Blend for 30 seconds.
Add the salt, pepper, olive oil and water.
Blend until all ingredients have been incorporated (30-60 seconds).
Add the parmesan cheese and pulse for 5-10 seconds.
Serve with pizza, pasta or your favorite dish.
(Thanks to Tria Health Software Developer Jennifer Motush for sharing her recipe.)