The best thing about making a meal is waiting.  Well, the waiting part isn’t that fun and I always end up eating it the dish on the first night (and while I’m cooking), but once it sits for a day or even two, it tastes so much better.  The flavours start to absorb into each other and the whole meal completely changes.

I added a salad to the side and it was a perfect meal.  Lots of colours, which I love! The salad was a mixture of greens, carrots, sesame seeds and sprouts.  It’s always a good idea to add a salad to the side of your meals for extra nutrients and live enzymes.  For the dressing, I blended olive oil, nutritional yeast flakes, raw apple cider vinegar and miso. The olive oil provides essential fats, the nutritional yeast flakes are a great source of B12, while the raw apple cider vinegar and miso contain probiotics.

Here’s the directions for the recipe I made a few days ago…  I started with some garlic, ginger, yellow mustard seeds, coriander seeds, cumin and turmeric.  Then I added lots of vegetables to the mix.  I let everything cook together for about 10 minutes, until the vegetables became soft.  Make sure you don’t let them cook too long or they’ll lose a lot of their nutrients.  Next I added some brown lentils and quinoa that I had leftover from the day before.  Then I added some chickpeas as well.

I also added a can of coconut milk.  If you’re buying coconut milk, try to buy organic because the conventional version has a lot of additives usually.  Let everything cook together for about 5 minutes or until desired.  I also added fresh cilantro (coriander) to the dish near the end.


And for the recipe…

Coconut and Chickpea Curry
2 tbsp coconut oil
2 cloves garlic, minced
1 tbsp ginger, minced
1 shallot, minced
1 tsp yellow mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1 tsp ground cumin
1 sweet potato, cubed
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup kale, chopped
1 can chickpeas
1 can coconut milk
1 bunch fresh coriander (cilantro)
3/4 cup cooked brown lentils
1 cup cooked quinoa

Cook all of the spices with the garlic, ginger and shallot in coconut oil for about 5 minutes.  Add the sweet potato first, followed by the other vegetables.  Add the chickpeas, quinoa and lentils then add the coconut milk.  Let everything cook for a little longer and add in the fresh herbs at the end.  Enjoy!


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