Since I’ve started writing this blog, I realised that the most common thing I cook is coconut flavoured dishes with vegetables and quinoa.  They’re so tasty and delicious but also so nutritious.

Always make sure to have some organic coconut milk in your cupboard.  Replace it with canned soup or processed food that might be currently on your shelves.  Also keep your spice drawer topped up so you can experiment with many different flavours.

Cook 1 cup of quinoa and 1 cup of red lentils ahead of time.  Soak them in clean water to help increase their nutrient absorption rates.  Any amount of soaking will help but it’s best to soak them for at least 6 hours.  Raw grains usually yield double the amount when cooked.

Coconut and Red Lentil Curry
2 garlic cloves, minced
2 tbsp ginger, minced
2 tbsp coconut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1 tbsp ground coriander
1 sweet potato, chopped
2 red onions, chopped
1 cup broccoli, chopped
1 courgette (zucchini), chopped
2 green onions, chopped
1 can coconut milk
1 cup cooked quinoa
1 cup cooked red lentils
1/2 cup fresh coriander (cilantro), chopped

Cook all of the spices with the garlic and ginger in coconut oil for about 5 minutes.  Add the sweet potato first, followed by the other vegetables.  Add the 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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