Welcome to the /fit/ cookbook. Below is a list of recipies and their related nurtrion information

SuperPoo (v0.1) Edit

Ingredients Edit

  • 2 pounds leafy greens (spinach, kale, collard greens, etc.)
  • 2 tablespoons ghee
  • 2 medium onions, diced
  • 2-inch knob ginger, minced
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • Pinch of kasoori methi (dried fenugreek leaves)

Instructions Edit

Pressure Cooker: Edit

  1. Melt Ghee in pan
  2. Add to pan along with onion, ginger, garlic and spices and stir-fry for 2-3 minutes
  3. Gradually add leafy greens, letting them wilt enough to make room for the rest
  4. Pressure cook for 15 minutes
  5. Blend contents to desired consistency and serve

Slow cooker Edit

  1. Add ghee, onion, ginger, garlic and spices to crock pot. Set on high for 1 hour
  2. Meanwhile, fill a large pot with water and boil leafy greens uncovered for 5 minutes. Drain the leaves and let them cool
  3. Add leaves to blender and blend to desired consistency. Add water as needed.
  4. Add leaves to crock pot and cook on low for 2 hours
  5. After 2 hours, add another tablespoon of ghee, garam masala and fenugreek leaves. Stir and cook for another hour.

Notes Edit

  • All ingredients can be bought in bulk in 10kg portions
  • To save time, try premixing the spices, as well as pre-portioning the frozen greens in freezer bags
  • Frozen greens 6 months in freezer, ground spices 6 months in a fridge

Macros Edit

Makes 7 servings

Serving Size Calories












1/7 pot 406 55 29 13 2417 7