Detox-Lunch: Paneer with Creamed Spinach
In autumn, nature undergoes a transformation that is at least as intense as in spring. The Vata-Dosha is at work again, preparing the environment for the coming winter months. Everything retreats into stillness and regeneration, so that Kapha can prepare the life forces for the coming year. In these times of change, a detox cure is accordingly a recommended measure. The body is freed from old waste, the immune system is strengthened, and body, mind, and soul can gather new energies once again. In particular, nutrition plays an important role during this time. With the right recipes, the digestive fire Agni is strengthened. Our bioenergies can be brought back into balance and Ama can be transported away.
How Your Diet Supports You During the Detox Cure
The detox diet is intended to help you gift your body new life energies . Suitable for this are foods such as fruits, vegetables, high-quality grains, legumes like lentils, spices and herbs, seeds and nuts. They provide your body with energy, free you from burdens and can aid in weight reduction.
Nutrition is not just about the right foods, but also about the proper intake of food. Here are some things you should consider:
Try to eat warm meals 2 to 3 times a day.
Always cook the grains before consuming them.
When the fruits or vegetables are cooked, grilled, or steamed, you can eat them any time of the day.
Eat raw foods only until 3 PM. Later, the Vata-Dosha begins to affect the daily energies.
Use high-quality oils or ghee for cooking and frying.
Reduce the consumption of animal products such as milk, eggs, fish, or meat. It is recommended to eat meat or fish a maximum of 2 times a week.
Detox Recipe: Paneer with Creamed Spinach
The following recipe is quick to prepare and is suitable as lunch or dinner. It strengthens your Kapha and Pitta and fires up the digestive fire Agni . Paneer is an Indian fresh cheesethat you can make yourself.
Ingredients for Paneer:
3/4 L milk
1/2 squeezed lemon
1/2 tsp salt
Preparation:
Put the milk in a pot and bring to a boil. Remove the pot from the heat and add the lemon juice. The milk starts to curdle. If necessary, bring the milk to a boil again. Place a fresh kitchen towel in a large sieve. Pour the milk through the sieve. A grainy-creamy consistency remains in the towel. Gently squeeze out the remaining moisture from the towel. What remains is Paneer, the fresh cheese.
For the rest of the recipe you need:
400 g spinach
100 g paneer
1 bell pepper
1 sweet apple
1 green chili
1 tbsp ghee
1 ground black peppercorn
¾-1 tsp salt
150 ml coconut milk
Preparation:
Wash the spinach, drain it, and chop the leaves. Grate the bell pepper and the apple into a bowl. Chop the chili as finely as possible. Heat the ghee in a pan and roast the chili in it for about 10 seconds. Add the bell pepper and apple and steam everything for 7 minutes. Now add the coconut milk, pepper, and spinach and cook until the spinach is soft. Finally, fold in the paneer.
The dish is easy to digest and tastes spicy-sweet. Especially on cold days or in winter, this dish warms you from the inside out. You can serve potatoes as a side dish, for example.