Spanish Egg sauté – By Padma Edirisinghe



Spinach                                   250 grams or ½ lbs.

Eggs                                         3

Onion red/yellow                    1

Turmeric                                 ½ teaspoon

Garlic cloves                            6

Curry leaves as you desired

Salt, paper, curry powder, 1 tea spoon of olive oil


Wash spinach thoroughly and drained the water completely.

Cut onions as your desired shape.  Put olive oil to saucepan and heat it. Put curry leaves, Turmeric, salt and paper, chopped garlic cloves and onions together and sauté it until it cooks half way in a medium to high heat Then put washed spinach to the onions sauté mixture for 2-3 minutes to cook further and mixed it (keep it mind that spinach brings water when you cook it in slow heat). Then put eggs to the mixture and scramble it for 2 minutes until eggs get cooked.  Good for 2-3 people serving.

Nutrition facts of curry leaves:

Main benefits:

“More than acting as a flavorful herb in Asian cooking, curry leaves have a number of health benefits. In fact, they’re commonly used in Ayurvedic medicine,  a type of holistic medicine practice that began in India over 3,000 years ago.”


“The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids. Also, nearly zero fat (0.1 g per 100 g) is found in them.”


HEALTHY TOFU and KALE SALAD – By Padma Edirisinghe


1 Carton of Tofu

10 chopped Fresh Garlic cloves , small chopped piece of Fresh Ginger,  !/2 teaspoon cinnamon powder, Salt, 1 teaspoon of Turmeric. 1 tablespoon of Olive Oil.

1/4 kale bunch, 1/4 Red Bell paper, 1/4 Green Bell Paper, 8 Pearl onions

Preparation and cooking

Cut Tofu into cubed pieces, add Fresh Garlic, Fresh Ginger, Garlic powder, Ginger powder, Turmeric, Salt, and cinnamon to cubed tofu pieces and mix well and keep it in the refrigerator for 3-5 hours to marinate marinate.

Put Olive Oil in a saucepan in medium heat. When it get hot place marinated Tofu  pieces in to the saucepan. After onside get light brown color turn it to other side of the cube and so on.  Let  cocked tofu to cool

Mix the prepared tofu with fresh onion, parsley, celery and other greens as your desire. This serves for 4 people.

Nutritional Facts: 

Tofu:  is high protein vegetarian food. it is extremely low in cholesterol and fat content. Turmeric:  traditionally been used in Ayurvedic and Chinese medicine to treat inflammatory conditions, skin diseases, wounds, digestive ailments, and liver conditions. Garlic: It has highly nutrition value with fewer calories and also has many health benefits such as lowering your cholesterol. It helps reduce Blood Pleasure Ginger:  has antioxidant and anti-inflammatory properties, which can prevent cell damage and help ward off chronic disease. Cinnamon: has with antioxidant properties, it has many health benefits including anti diabetic effect and fight against cancer.



3 small ripe bananas (or 2 medium-large bananas)
1 (15-ounce) can pumpkin puree
2 egg whites
1 whole egg
½ cup unsweetened applesauce
1 cup nonfat dry milk
2 teaspoons pumpkin pie spice
1 cup whole-wheat flour
1¾ cups oat bran
1½ teaspoons baking soda
2/3 cup raisins (3 ounces)
Cooking spray

How to Prepare/Cook:

Preheat oven to 350° F. Puree bananas and pumpkin in blender or food processor. Add egg whites, whole egg, and applesauce, and puree until smooth. Add dry milk and pulse until blended. Add pumpkin pie spice to mixture and blend.

In a separate bowl, combine flour, oat bran, baking soda, and raisins. Mix to combine. Add banana-pumpkin mixture to flour mixture and mix well. Spray a muffin pan with cooking spray and spoon mixture into cups, distributing batter evenly. Bake for 30 minutes or until toothpick inserted into muffin comes out clean.