Friday, February 14, 2014

Serve Yourself a Bowl of Health

Making your own food is not only an act of labor, it is an act of deep love, for you and those you are cooking for. Yes, it can be time consuming sometimes, but in the end the act of creating can bring to you more than you expect. 
Here is a quick recipe that is packed with all kinds of great warming spices, cooling coconut, grounding root vegetables, protein packed lentils and chickpeas and digestive kraut. 

1/2 cup lentils (soak in warm water in the morning so they are ready to use when you get home from work) 
1/2 cup dry chickpeas or 1 cup canned (if using dry, soak in warm water in the morning as well)
1 large sweet potato, chopped into 1 inch chunks and roasted
3 tablespoons coconut oil
1/3 cup diced onion
2 inches fresh minced ginger
2 teaspoons turmeric
2 teaspoons garam masala powder
1/2 teaspoon cayenne powder (if you want/like more spice)
2 teaspoon cumin seed
4 small -medium carrots
1 cup broccoli
3 cups vegetable broth or water
1 cup full fat coconut cream or thick coconut milk
2 cups spinach or kale
kraut of choice
Fresh lime cut into quarters

Soak your lentils and chickpeas in the morning. Set aside in a bowl. When you get home and are ready to cook, rinse the lentils and chickpeas separately, and then put them in separate sauce pans. Cover both with 2 inches of water, typically 2-3 cups. Add a sprinkle of ginger powder and black pepper to the water, this will help with the bloating feeling that some people get from these two foods. Turn on medium high and bring to boil, then bring to simmer for 20-30 minutes, until tender. 

While the beans and lentils are cooking, clean and chop your sweet potato. Toss it in olive oil, salt & pepper. Roast at 400 degrees for 20 minutes. 

Meanwhile, in a dutch-oven or large soup pot melt coconut oil and then add in the onion, stir for about 2 minutes then add the garlic and ginger, sauté for about 1 minute all together. Then add the spices and cumin seeds, mix well until fragrant. Add the carrots and broccoli and stir until they are coated in the spices. 

Pour in the broth/water and coconut cream/milk, bring mix to a simmer for 15-20 minutes. 

Toss in the sweet potatoes, lentils (with their cooking water if any is left) and chickpeas (drain if using canned, if using freshly cooked, add the cooking water too). Then toss in the kale or spinach. Stir and simmer for 5 more minutes. 

Serve alone or over rice or quinoa. Top off with your favorite kraut and a squeeze of lime juice. Share with those that you love!

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