One of my favorite ways to get protein and iron into my diet is a simple version of a recipe I learned from my Ayurvedic doctor, Vaidya Misra.
¼ tsp salt
¼ tsp turmeric
1 tbsp ghee or olive oil
8 fl.oz water
16 oz Dino kale (spinach, Swiss chard, collard greens, any leafy greens you like)
4 oz paneer (fresh if possible)
Italian parsley – ½ a bunch
Make fresh paneer. (check out this recipe on how to make paneer, its very easy!)
Add turmeric, salt, water, olive oil or ghee. Cook for 15 minutes.
Put your choice of greens (I love baby kale bc there is no cleaning/prep) and parsley on top, and cover with a glass lid so you can see what's happening.
Keep cooking until the leaves look bright green and wet (before they turn a duller overcooked color).
Blend everything together in a blender, add water and salt as needed for taste and easy blending.
I love to eat this as a dip with tortilla chips or crackers, or as a sauce for pasta. It has a distinctly yummy lasagna taste. You can also use it as a chutney or side to your rice, lentils and veggies.