1/4 tsp ground turmeric* (or sub 4x the amount fresh turmeric)
1/8 tsp ground cinnamon*
1 pinch black pepper* (increases bioavailability of turmeric)
1 tsp spirulina (optional / or 1 handful spinach or kale // adds green color and more fiber)
Add all ingredients to a high-speed blender (starting with the lesser amount of dairy-free milk) and blend on high until creamy and smooth, adding more dairy-free milk (or water) as needed. Spirulina and/or greens are optional additions that help make the smoothie green and more nutritious.
Taste and adjust flavor as needed, adding more spices for warmth, ginger for spice/zing, or banana or protein powder for sweetness.
Serve and enjoy immediately. Garnish with additional hemp seeds or ground turmeric if desired (optional). Store leftovers covered in the refrigerator up to 24 hours, though best when fresh. You can also freeze leftovers in an ice cube tray and add to future smoothies.
Dal Recipe: How To Make the Best Lentil Dal at Home
Simple and easy dal dishes help save the day.
1 cup split red lentils
3 cups water
2 tablespoons ghee
1 small yellow onion, diced small
4 cloves garlic, thinly sliced
1 (1/2-inch) piece fresh ginger, peeled and minced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 bay leaf
1 (15-ounce) can diced tomatoes, or 2 diced large, ripe tomatoes
For the tadka:
2 tablespoons ghee
1/2 teaspoon whole cumin seeds
1/2 teaspoon coarsely ground black pepper
2 cloves garlic, coarsely chopped
1/2 cup fresh cilantro leaves (optional)
Cooked basmati rice or roti
Cook the lentils. Sort through the lentils and remove any debris. Rinse in a fine-mesh strainer under cool, running water. Place the lentils and 3 cups water in a small saucepan and bring to a simmer over medium-high heat. Reduce the heat slightly to maintain a simmer, and cook until the lentils are tender, about 30 minutes. Meanwhile, cook the spices.
Sauté the aromatics and spices. Heat the ghee in a medium skillet over medium-high heat. Add the onion, garlic, and ginger, and cook until browned, about 8 minutes. Add the salt, cumin, turmeric, coriander, and bay leaf, and cook until fragrant, about 1 minute more.
Add the tomatoes. Add the tomatoes along with their juices, reduce the heat to low, and keep warm while the lentils cook.
Add the aromatics and tomatoes to the lentils. Add the tomato mixture to the cooked lentils and stir to combine. Do not be gentle, use a wooden spoon or spatula to mash the lentils and combine the mixture.
Make the tadka. Heat the ghee in a small saucepan or skillet over medium heat (you can use the same skillet you cooked the aromatics and tomatoes in, just wipe it clean before proceeding). Have a lid handy. Tilt the pan to form a pool of ghee, add the cumin and black pepper, and cover immediately. Once the spices stop spluttering, remove from the heat and add the garlic. It will brown quickly, so transfer the tadka to another bowl for serving after it browns, or add immediately to the lentils.
Serve. Add the tadka to the lentils, garnish with cilantro if using, stir, and serve hot over rice or with roti.
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.
Click here for full recipe from the Minimalist Baker.
Make your fave dish!
What’s something easy and fun for you to make today? Your favorite and delicious salmon dish, lentil dish, quinoa or meat dish?
Write out your ingredient list, get your ingredients, turn on some soft music and chop away! Make this a meditative experience.