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Are you looking for an adventurous plant-based side or lunch bowl? Do you need a nutrient lift?
Me too. So, I made this and wanted to share it.
Saffron is that exotic spice, high in antioxidants that you bought and never used. It has been linked to health benefits such as improved mood, libido, improved sexual function, reduction in PMS symptoms, and enhanced weight loss.
May I suggest adding it to sorghum? It’s the amazingly healthy cousin of corn, except better for you. Or the less classy, but more fun, version of couscous. It’s rich in B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s also an excellent source of fiber, antioxidants, and protein—did I mention it’s gluten-free?
In this recipe, I added spinach, which I may not have to sell you on, but it is an excellent source of Vitamin K, Vitamin A, Vitamin C, and folate. The list continues; it’s a good source of manganese, magnesium, iron, and Vitamin B2. Vitamin K is important for maintaining bone health.
1 teaspoon of bloomed saffron in 1 cup of water
8-9 dried apricots chopped into slivers
2 green onions, chopped
1 cup of fresh chiffonade spinach
Pinch of cinnamon
1/4 cup of dried, unsalted cashews
1 cup of cooked sorghum grain
1-2 tablespoons of olive oil
Salt and pepper (to taste)
1. Add the cooked sorghum and three tablespoons of the saffron water in a skillet with the olive oil.
2. Heat it through, and let the water cook off (this won’t take long).
3. Add the rest of the ingredients into the skillet and turn off the stove.
4. Allow the mixture to get warm and moderately wilt the spinach.
This will taste great cold, but even better warm. You can also use the rest of the saffron water to add to other dishes.