I really hope some of you got to make my four-color chamin recipe from a couple of weeks ago–it really rocked. I’m posting yet again about chamin because I’ve made some seasonal improvements to the recipe and it came out even more wonderful (and more nutritious!) than the previous installment.
Essentially, what I did was replace the white potatoes with a squash and more carrots, making the meal more orange and less white. I also did away with the rice and put in mung beans instead. It came out phenomenal, and I’m thrilled to have a hot meal for the rest of the week!
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