1 small onion, finely diced
1 garlic, finely chopped
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp turmeric, ground
2/3 cup red lentils
1 small beet, peeled and grated
1 1/2 cup water and more
squeeze of lemon juice
halloumi (or manouri) cheese
1/2 tsp sea salt
Cover bottom of deep saucepan with olive oil and sauté onions and garlic on medium flame until onions are translucent. Add spices and stir for about a minute. Add lentils and beets, stirring for another minute or so. Add water and simmer for about 10 minutes or until lentils are cooked through, making sure to add additional water as necessary. Add a squeeze of lemon juice and set aside.
In the meantime, slice as many pieces of cheese as necessary and grill on both sides, just until golden brown. Serve over dahl. Alternatively, serve with a poached egg instead. Enjoy!
The ratio is something like this:
2 Tbsp roasted/steamed/baked squash, mashed to desired consistency
1 Tbsp white miso
1/2 tsp gomasio (optional)
slivers of radish/finely chopped green onion (optional)
1 bunch kale, rinsed
1-2 garlic cloves, minced
1 lemon (juice of)
3-4 Tbsp extra virgin olive oil
1 Tbsp white miso paste
1 cup, strawberries, washed, trimmed and quartered
Prepare kale by folding each leaf in half and ripping out stems (start at the thicker ends). Stack all leaves and roll into cigar shape (don’t worry if “cigar” is not tight or perfect). Chop into thin strips. With a back of knife mash garlic into paste. Transfer garlic to a bowl, add lemon, miso paste and olive oil. Whisk (or use an immersion blender) to get to a creamy consistency – taste for flavor and adjust. Massage the dressing with your hands into kale to ensure that each leaf is covered. Sprinkle with strawberries.
Optional: slivered almonds or hazelnuts make for a great topping addition.
medium roasted sweet potato
steamed broccoli florets
cooked buckwheat (or brown rice)
5-6 Tbsp tahini
3 Tbsp lemon juice
4 Tbsp water
2 cloves of garlic, chopped finely
1/2 tsp salt
To prepare sauce, whisk the last four ingredients together and set aside for about 20 minutes to let flavors blend (blender can also be used, but more water may be needed). Pour over vegetables and enjoy! Tahini sauce will keep in the fridge for about 5-7 days.
1 15oz can cooked chickpeas, drained and rinsed
1 garlic clove, finely chopped
1 tbsp ghee (clarified butter) or olive oil
1/4 tsp sea salt
1 cup water
1 lemon, juice of
hard-boiled egg, chopped (optional)
Heat butter or oil in a heavy bottomed sauce pan on medium and add garlic. Sauté for 1/2 min to soften and add chickpeas and salt. Cook for 5-7 minutes. Using an immersion blender, blend to desired consistency, adding lemon juice. Adjust seasoning. Garnish as per above or with chopped herbs such as dill, cilantro or parsley. Or ramp pesto!