Spicy lentil dahl

vegan, GF

👬 4 🕜30min

Ingredients:

200g red lentil,
2 garlic cloves,
1 red onion,
1/2 red chilli,
1 tin tomatoes,
oil for frying,
1tsp sweet paprika,
1tsp smoke paprika,
1/2tsp cinnamon.

Method:
Heat the oil over medium heat. Once the oil is hot, add the onion and garlic. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stirring constantly, add the water, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

Stir in the tomato until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. 


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Vegan Cinnamon Rolls

vegan, sugar free

👬 12 🕜10min prep +1,5h rising + 30min baking

Ingredients:

1 tbsp yeast, dry active
2 cups white flour
1 cup almond milk (or other)
1/2 tsp sea salt
1/3 cup agave nectar
1/4 cup vegetable oil

For filling:

2 cup raisins (soak in water overnight)
½ cup agave nectar
½ tsp cinnamon



Method:

1. Sprinkle yeast in warm water and set aside for 3 min. Combine flour, and salt. Combine all wet ingredients into dry. Dough should be soft enough to stir with a spoon.

2. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

3. On a lightly floured surface, roll out the dough into a thin rectangle. Top with raisins, agave nectar and cinnamon (mix all ingredients before you top dough)

4. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 cm sections.

5. Cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 180C.

6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes drizzle with date syrup and then serve immediately.

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Kitchari

vegan, GF

👬 4 🕜10min prep + 40min cooking

Kitchari is an ancient Ayurvedic dish meaning 'mixture', usually of two grains. There are many versions of this dish however this particular one is very nourishing and easy to digest. Please note theo options below for some alternatives.

Ingredients:

1 tablespoon ghee or coconut oil
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄2 teaspoon grounded coriander
2 bay leaves
100g red lentil
100g basmati rice
1⁄2 tablespoon Himalayan pink salt

You can adapt this dish to your own taste by adding combinations of:
- Carrots
- Sweet potatoes
- Pumpkin
- Red peppers
- Good quality cornichons

Method:

1. Carefully pick over rice and lentil to remove any stones. Wash each separately in at least 2 changes of water.
2. Warm the ghee in a medium sized saucepan
3. Add the spice mixture and sauté for one to two minutes.
4. Add rice and lentil and sauté for a further couple of minutes.
5. Then add 6 cups of water and bring to the boil.
6. Once boiling reduce the heat to a medium-low. Cover and cook until it is tender (approx.30-40 minutes). If you are adding vegetables to the dishi, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end.

N.B Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. Garnish with fresh coriander and add salt to taste (optional).

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flax seeds cracers

vegan, GF

👬30🕝prep 15 min + 30min cooking

A simple recipe that even the ‘beginners’ to health food and anti-inflammatory lifestyle and diet can make.  No special kitchen gadgets to make these!

Ingredients: 

150g whole flax seeds

aprx 5tbsp seeds (sunflower, pumpkin ect.)

1 tsp sea salt

1tsp pepper

Method:

Mix all ingredients in a bowl and let set for 10-15 minutes, until it forms into a gel. While waiting, place a sheet of parchment paper on a cookie sheet and heat oven to 175 degrees. Once the flax seeds have ‘gelled’, spread out onto parchment paper evenly. Place in oven and let bake for about 15minutes. Take out of oven after 15 minutes and then use parchment to flip crackers. Let bake for another 15 minutes until firm. Once fully baked, either break them into cracker-sized pieces or cut with scissors for neater presentation.

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