RECIPES

4 cups water

1 cup red lentils

1 tbsp of winter spice mix

2 whole fresh tomatoes (parboil and remove skin)

2 kale leaves

1 tablespoon of ghee

½ teaspoon of cumin seeds

½ teaspoon of mustard seeds

1 teaspoon of salt

 

Bring 4 cups of water to boil in a large saucepan.

Rinse lentils until the water runs clear.

Add the lentils to the water with the spice mix.

 

Coarsely chop the tomatoes and add with the juice to the dal.

Bring to a boil again, then turn heat down to low and simmer uncovered for 30 minutes.

Slice kale leaves into thin ribbons and add to the pot.

Warm the ghee in a small frying pan, then add the mustard seeds and cumin until you can smell them (about 2 to 3 minutes).

Add the spice and salt to the lentils and boil uncovered for 5 minutes.

 

Stir and serve in wide bowls with white rice or tortillas.

1 tbsp coconut oil

1 large onion (finely diced)

4 garlic cloves (finely minced)

1 ½ inch fresh ginger (minced)

1 head of cauliflower

1 tsp of salt

½ tsp of pepper

1 tsp of curry powder (1 ½ for more spice)

½ teaspoon turmeric powder

1 tin coconut milk (full fat)

1 tin crushed tomatoes

Juice of 2 fresh limes

Chopped fresh cilantro

 

Heat pan before adding coconut oil, lets sizzle, add onions and cook for about 8 minutes.

Stir in cauliflower, garlic and ginger and cook for 1 minute.

Add salt, pepper, curry powder and turmeric.

Add coconut milk and crushed tomatoes, turn heat down and simmer for 20 minutes.

Remove from heat and sprinkle with lime juice.

 

Serve with basmati rice or naan bread.

2 cups cooked chickpeas

2 tbsp apple cider vinegar

2 tsp Spring Spice Mix

1 tsp cumin powder

Dash of salt

1 tsp coconut oil

 

Preheat oven to 400°

Rinse and drain chickpeas well.

Wrap chickpeas in a clean towel and shake them to get some water off, then place them in a large bowl.

Sprinkle the vinegar, spices, salt and oil over them.

Mix together with your hands, rubbing the savory ingredients well into the chickpeas.

Spread the chickpeas on a baking sheet and bake for 40 minutes, stirring every 15 minutes.

Remove from heat.

 

Eat as a snack or add them to a soup.

2 cups almond, sunflower or cow's milk

1 tbsp maple syrup, coconut sugar or raw cane sugar

¼ cup cacao powder

1 tsp cinnamon or Sweet Spice Mix

1 tsp ashwagandha

2 cinnamon sticks or freshly grated nutmeg for garnish

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Warm the milk in a medium saucepan on medium heat.

Add sweetener and cacao powder.

Whisk briskly until it begins to steam.

Take off the heat and whisk in the cinnamon or spice mix and ashwagandha.

 

Serve in a mug and add cinnamon stick or grate fresh nutmeg atop the foam.

½ tsp black pepper

1 whole carrot

¼ cup of cilantro

¼ cup of coconut flakes

1 tsp coriander seed

1 tbsp cumin

1 tsp fennel seeds

1 clove garlic

1 inch fresh ginger (minced)

1 whole lime

½ cup mung bean or split pea

1 tsp mustard seed

2 whole potatoes

1 tsp salt

1 tbsp sucanat

2 tbsp coconut oil

1 whole tomato

1 tsp turmeric

½ cup yellow onion

1 cup zucchini

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Grind spices into a powder and add small amount of water to create a paste. Let paste sit for 5 minutes.

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Heat 1 tbsp hot oil in a small pan, add spice paste.

Sauté for 30 seconds and remove from heat before spices brown.

In a large saucepan, heat remaining oil and add onions.

When onions become clear,mix in garlic and continue frying for 30 seconds.

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Pour in spicy oil and all remaining ingredients.

Fill pot with water until it covers the vegetables.

Bring the entire mixture to a boil, cover and simmer on low heat for one hour or until vegetables are tender.

Garnish with fresh cilantro, the squeeze of a lime wedge and a sprinkle of fresh coconut. Serve hot with coconut rice.