“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”
- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”
Stop Over Eating For Good
Indian Vegetarian Cooking From An American Kitchen
The Blueprint For Success
“An incredible collection of
well-seasoned, flavorful,and healthy recipes. It will truly spice up your life!”
Celebrity Chef & Top Rated Restauranteur
Photo by KERRI McCAFFETY
The aroma of fresh mint is great. Mint is so easy to grow that I have a pot in my backyard. It’s wonderful to have homegrown mint.
Prep Time: 10 minutes
1 c. fresh mint leaves
1 inch ginger, peeled
1 jalapeno, stemmed, seeded and chopped
2 Tbsp. lime juice
1 tbsp. brown sugar
1/8 c. water (Tip: add more water if you feel the chutney consistency is clumpy.)
salt to taste
1. In a blender fitted with a steel blade or food processor, add all the ingredients except the salt. Grind to a smooth paste. Transfer to a serving bowl, and salt to taste.
2. This tastes great as a sandwich spread or as an accompaniment to cumin chicken or spicy seared Chilean sea bass.
Note: If refrigerated, this chutney stays fresh for 3–4 days.
What’s good for you:
v Fresh mint is a valuable herb that helps with digestion and asthma (has anti-inflammatory properties and substances to keep airways open). It is an excellent source of manganese, vitamins A and C, and dietary fiber.
v Ginger aids digestion, helps with inflammatory conditions like arthritis, and is believed to help relieve cold and flu symptoms. It is a good source of minerals and vitamin B6.
v Limes are low in calories and high in vitamin C. They promote skin health and support the immune system. Choose green, glossy, thin-skinned fruit that is not too firm.
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|Bonus Recipies: Not in the book|
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