Chickpea Kale Veggie Kababs

Ever since I dreamed of having my yoga studio and café, I haven’t stopped thinking about how it would happen.

Would I find a wealthy beyond investor who would be interested in what I have in mind?  A yoga studio & café in the heart of the city that’s funded by the users. Another drop in free yoga studio and cafe for the homeless in the city, disadvantaged women and youth.

Should I write a book sharing my experience and skills ? And If I was to write a book what is it that I have to share that is special and unique and will help others ?

To get answers to these and much much more, I joined a Master mind group to help stay in the flow. The group just showed up in my life.

We meet once a week and work through Napoleon Hill’s “Think rich, get rich” classic treatise on how to remain focused to create wealth.

Today I decided to bring treats to our meeting. When I posted pictures on facebook, everyone begged for the recipe. I haven’t written a blog in ages, because I’ve been wrapped in being a doer and cooking amazing foods for requests.

Time to share this amazingly healthy and delicious recipe. I guarantee you will also fall in love with these kababs.

You need

1 cup chopped red onions
¾ cup brown chickpeas
½ cup grated carrots
1 cup chopped kale
Coconut oil for deep frying
Spice Mix
1 tbsp flax seed powder
1 dry red chili
Salt to taste
Pinch hing
makes 15

How to

  • Wash and rinse chickpeas thoroughly in running water.
  • Pour boiling water over chickpeas and let soak for an hour.
  • Meanwhile, prepare the veggies, chop onions, wash and cut kale and grate carrots. Set aside.
  • Drain water off the chickpeas. Run in food processor with ¼ cup water and red chili till a coarse paste.
  • Heat oil in frying pan.
  • Mix together chickpea batter with flax seed powder and chopped veggies. Add salt to taste.
  • When oil is hot, pat itty bitty rounds of the chickpea batter onto a ziplock (about a tablespoon size) and slide gently into hot oil.
  • Try not to crowd the pan otherwise the kababs will tend to have a steamed flavour. Give enough room for them to come floating up to the surface.My frying pan can easily accommodate about 6 kababs at a time.
  • Remove when golden brown or medium brown with slotted spoon.
  • Allow to drain on paper towels.
  • Serve hot with date tamarind chutney. Yum 🙂

Health Benefits
Brown chickpeas or country chickpeas pack a nutritional wallop. They have a low glycemic Kala+Chanaindex and are fantastic for those with diabetes. According to Jim Healthy, editor of the Web site My
Healing Kitchen,
 “Beans are best for diabetes,” because “they are loaded with all-important fiber, which slows the breakdown of carbohydrates into sugars in your bloodstream, assists your body’s insulin response to glucose, and helps you burn fat faster.” They will limit the spikes in glucose levels after meals.

Kale is one of the most nutrient dense foods in the planet. Its got great detoxing benefits, plus it has been proved to reduce cholesterol. Guess who’s been trying to reduce hers J you’re right, yours truly.

Did you enjoy this recipe? Then do give it  a try and let me know how it turned out. I’ve been getting requests from people who want to purchase my chutneys as those tend to be a bit labour intensive. If you would like to know when I make my next batch, just email me apsaraaliveyoga@gmail.com

Now that I’ve heard your request and shared my secret recipe made simple for you.. your turn, please do share your comments. Look forward to hearing from you.

–charuyoga–

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