Preparation Time: About 30 min. Serves 4-6
A mild dish that is delightful and pleasant to even the most delicate stomach. It is rich and nourishing. With a combination of grain and legume, it forms a perfect protein.
Prepare the following:
- Clean and wash ½ cup Basmati Rice.
- Clean and wash ½ cup split Mung Dahl (gentle, filling & easy to digest bean).
- Chop ½ inch fresh Ginger Root very fine (or grate).
Have on hand:
- 2 tablespoons Ghee.
- ½ teaspoon Turmeric
- ½ teaspoon Ground Cumin
- ½ teaspoon Coriander
- 1 ½ teaspoons Salt
- About 3 cups of water
- (a vegetable or chicken broth may be used)
Put ghee in pressure pot and heat on medium flame. Add turmeric, cumin, coriander, and ginger root and fry until slightly brown. Then add dahl and rice and fry for several minutes. Next add salt and water, cover, bring to pressure and cook 3-5 minutes. Open, stir and serve. Variation: If spices are halved and washed split mung is used, this dish is very good for those whose digestion is disordered or delicate. Can also be done as a wash or used after a bout with the flu.
- 3/4 Cup dried lentiles (brown or your favorite) – soak for the day
- 1 Small package frozen chopped spinach – cooked, drained well
- 2 Eggs, egg substitute or egg whites
- 1 Cup onion – minced finely
- 3 Large cloves garliv – minced
- 4 Table spoons olive oil
- Salt, Pepper to Taste
- 1/4 Grated pecorino romano cheese
- 2 Tablespoons chopped fresh flat leaf parsely
- 1 Tablespoon dried basil (More if fresh)
- 1/2 Teaspoon fennel powder (Optional)
- seasoned breadcrumbs – just enough to make the balls hold together – do not use many or they will be dry.
- Variation: use a dash of nutmeg if you like that flavor with spinach
Drain and cook lentils until soft – slightly puree in processor – leave them lumpy…. want the texture.
Saute onion and garlic in oil until soft – add to spinach, including the oil. Add eggs, seasonings, cheese and lumpy lentils. Add just enough breadcrumbs to have the balls hold together. Saute until browned – place on a tray and bake 10 – 15 minutes in a 350 degree oven until warmed through.
Serve with a marinara sauce, a yogurt sauce, a mustard sauce….or anything you like….great in pita!
Tea Tree Sanitizing Spray
1.) Sterilize a spray bottle by quickly immersing it in boiling water.
2.) Fill the bottle 3/4 full with witch hazel.
3.) Add 15 drops of tea tree essential oil.
4.) Shake to mix
5.) Spray mat liberally and gently towel dry.
Tea tree oil is both antiseptic and stiulating, which makes it perfect for after class. The antiseptic property helps to keep your mat healthy while the stimulating scent of the oil helps to bring concentration and focus for the remainder of the day.
Optional: Add drops of lavender oil according to preference.
CURRIED LENTILS WITH FRUIT (crock-pot)
5 cups water
1-1/2 cups dried brown lentils, rinsed and sorted
1 Granny Smith apple, peeled and chopped
1/4 cup golden raisins
1/4 cup plain yogurt
1 teaspoon salt
1 teaspoon curry powder
1. Combine water, lentils, apple and raisins in crock-pot (slow cooker). Cover, cook on LOW 8 to 9 hours or until lentils are tender. (Lentils should absorb most or all of the water. Slightly tilt crock-pot to check.
2. Transfer lentil mixture to large bowl; stir in yogurt, salt and curry powder until blended.
Makes 6 servings