Ayurveda Spinach Paneer Recipe

(aka-Green Protein Recipe)

An excellent protein source for vegetarians and meateaters alike. This immune boosting, bone building, high in protein and minerals, hearty delicious recipe is a complete meal by itself. Who would have known spinach paneer could be so healthy!

Paneer (Intelligent Protein)

This is always healthiest if made and eaten fresh in the same day.

However, it can be kept in the fridge for up to 3-4 days.

• ½-1 Gal raw Organic whole Milk

• Enough lime juice (freshly pressed) to make milk curdle (usually 2-4 limes)

Bring milk to a roaring boil, when it is rising remove from heat for a few seconds so the milk subsides and replace to heat, bring to another boil. Do this 3-4 times so the milk had a few roaring boil. After the 3rd boil add the lime juice and mix, its better if you pick up the sauce pan and swirl the liquid mixture. The whey and the solid part (paneer) will separate.

Pour it through a cheese cloth or a big tea bag strainer. Shake the paneer and leave for a while

(8-10 minutes) to drain all the water out. You can gently press for a few hours with a tofu press you can get from Amazon for around $20. However, If you have been assigned to make the “Green Protein” recipe, do not press your paneer, leave it loose “as-is”.

GREEN PROTEIN

This dish is the most valuable recipe that we prescribe to our patients. It is very simple to make, but takes some practice to get it right. If you need help, please contact us.

• Protein for one person for a day (either paneer, chicken, or turkey) (never use other meat for this recipe, it is too heavy and will cause ama – toxic build up in the tissues)

• If using Paneer, use 2 oz (approx.. 1/4 cup), if using meat, cook as much as you can eat for one day. You can replace the paneer with white chicken strips. (Try it with turkey meat), just make sure the meat is fully cooked before starting the green protein recipe. To do this, simply boil the meat in strips in a few ounces of water until cooked, about 7-8 minutes

• Green leafy veggies chopped 10-12 oz (little more than a cup)( see list of greens on next page)

• Parsley 1/4 a bunch

• Mums masala (or toasted spice mix) 1/2 tsp

• Soma salt 2 pinch

• Pre biotic Ghee 1/2 tsp

• Olive oil 1/2 tsp

• Water 4 oz (1/2 cup)

For added flavor and digestibility:

• Ginger chopped 1/2 tsp

• Curry leaves chopped 1 tsp

• Green chilly chopped (if you like spicy) 1/2 tsp

• Add these to the greens if you want to try different taste each time:

• Cilantro chopped 1 tsp

• Fresh basal chopped 1/2 tsp

• Celery chopped 1 tsp

• Mint leaves chopped 1/2 tsp

Method of Making Green protein

1. In a large sauce pan add the ghee and olive oil, ginger, curry leaves, soma salt, toasted spice mix or mum's masala, and paneer.

2. Heat very lightly, do not fry. On top of this place the all the chopped green veggies with parsley on the very top.

3. Cover and let it steam for a few minutes on low heat. When you see the veggies are very bright and shiny and they almost look like they have a neon green color turn off the heat. Pour the whole mix in to a food processor or blender and add the water. Blend until it is a smooth, creamy bright green sauce - almost like baby food. There should not be any solid or course parts in the sauce.

4. When ready to eat squeeze a little lime juice over it, this can be slurped or drank as a “green drink” throughout day or with meals.

Miscellaneous Green Protein Points

• Use as a soup or pour it over salad, over cooked rice and quinoa, over quinoa pasta.

• One way of checking if you have a good batch is to see if the bright green color will stay the whole day.

• Don't re-heat, Don't eat the next day, must make fresh each day.

• Don't refrigerate

Mix and Match Green leafy veggies from day to day.

•  Kale

• Collard greens

• spinach

• chard

• nettles

•  

• methi (fenugreek leaves)

Note: always add parsley because it is very high in iron.

On-The-Go Green Protein

Preparation the night before: about 5 to 10 minutes (depending on paneer preparation)

The Night before…

• Wash the leafy greens. Then put altogether in a pile and chop ‘em up. You don’t have to cut each one separately; they don’t mind a little physical contact while chopping :-) If adding ginger, then peel and chop as well as any other ingredients such as curry leaves, green chili etc.

• Put everything in a container with a lid and put in the fridge.

• Prepare your paneer. This can be kept in the fridge for 3 or 4 days.

In the Morning…

• In a pot on the stove, put some ghee, soma salt and spice mix. Put a lid on the pot.

• Cooking: 5 to 7 minutes

• Turn stove on low heat. When ghee is melted and ingredients mixed with ghee, then add paneer.

• Next add greens on top. Cook according to the recipe. Then put in blender and presto! – Instant Health.

*If you tend towards low blood sugar issues, have it throughout the day. 

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