Masoor Dal Soup

High levels of proteins

Nutritional Powerhouse: Any combination of lentils (~ 20%) and rice (~80%) has all the necessary acids, making a complete protein.


🍃From my pantry:

  • Red Lentils (Masoor Dal), 1 Cup
  • Curry (1/2 tsp)
  • Turmeric (1/2 tsp)
  • Chilli powder (1/2 tsp)
  • Tomato (100 grams)
  • Cumin (1 tsp)
  • Leeks (1/2 piece)
  • Garlic, minced ( 1Tbsp)
  • Spring water (3 Cup or as required)
  • Coconut oil, (1 Tbsp)

Directions 🍃

  1. Heat coconut oil in a large pot over medium-low heat. Add leeks, tomato, and garlic to the pan and gently sauté for 5 minutes.
  2. Place the red lentils in a bowl and wash them well.
  3. Drain the lentils and put them in a heavy-based pan with veggies and spring water water.
  4. Bring up to pressure on a medium flame.
  5. Add the salt, chilli powder, cumin, turmeric … to the lentils. Stir and bring to a simmer.
  6. Cover, leaving the lid slightly ajar. Cook the dal over low heat for 45 minutes -on a low flame-, stirring occasionally.
  7. Eat them with some organic brown rice !

Note: It does not need soaking prior to cooking as it is a soft dal & cooks quickly. 

 

Summer Kale Rolls

A salad packed into an edible container.

When you change the way you look at things, the things you look at change.


🍃From my pantry:

  • Round Rice Paper
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Fresh Kale
  • Chopped Basil
  • Chopped Mint
  • Fresh Red Onion

Directions 🍃

  1. Fill a large plate with warm water.
  2. Dip one rice paper into the hot water for 1 second to soften.
  3. Lay rice paper flat.
  4. In a row across the center, place a handful of kale, brown rice, chopped chickpeas, mint, red onion, basil, leaving about 2 inches uncovered on each side.
  5. Fold uncovered sides inward. Then roll the rice paper tightly.
  6. Serve with your favourite sauce !

Note: You can use two rice papers per roll. It is easier to handle & less prone to tearing. 

Easy Chickpeas Vurgers

This recipe requires 12 ingredients. Ready?


🍃From my pantry:

  • Dry chickpeas (1 cup)
  • Broccoli (1 cup)
  • Pistachio nuts (1 Tbsp)
  • Onion powder (1/2 tsp)
  • Garlic powder (1/2tsp)
  • Cumin powder (1/4 tsp)
  • Allspice powder (1/4 tsp)
  • Quinoa flour (1 Tbsp)
  • Lemon juice (1 Tbsp)
  • Himalayan Salt (1 1/2 tsp)
  • Olive Oil (3-4 Tbsp)
  • Love (1/2 kg)

I have used organic dry chickpeas (instead of canned chickpeas) and the Vurgers are pan-fried (instead of baked). So, I started the night before by placing the chickpeas in a bowl and covering with cold water.

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Rinse the chickpeas and cook them for about 1 hour over medium heat with a couple of bay leaves and salt.
  3. Steam broccoli florets for 4 to 5 minutes (until tender/crispy).
  4. The cooked chickpeas are then blended with steamed broccoli, pistachio nuts, onion powder, garlic powder, cumin powder, allspice power, lemon juice, Himalayan salt and quinoa flour.
  5. I left the paste in the refrigerator for 1 hour. Then I shaped it into small discs (using my hands) and fried them with olive oil from the village where I spent all my childhood summers, Viver and grated lemon.
  6. I used a cast iron skillet. I added a thin layer of oil, waited for the oil to heat up and cooked the patties over medium heat.
  7. Once the bottom side is browned, remember to flip them gently as they can be fragile !
  8. They are ready to eat or to freeze.

Aduki Bean Pasta

Revitalize Yourself!

Feeling overwhelmed? I had a long week at work (including several hours in the car) & my adorable kidneys are begging me to be strengthen. Aduki beans are perfect for that energy boost!


🍃From my pantry:

  • Aduki beans rinsed (1/4 Cup)
  • Strip kombu rinsed (about 3cm)
  • Spring water (1 Cup)

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Place the ingredients into a pressure cooker.
  3. Bring up to pressure on a medium flame.
  4. Cook for 30 minutes -on a low flame- using a flame deflector to evenly cook the beans.
  5. Remove from the heat and allow the pressure to come down.
  6. Sautee with brown onion, cumin, thyme, soya sauce for 5 minutes.
  7. Eat them with some organic rice pasta!

Note: 4 cups of water per cup of aduki beans