I hope all of you have been enjoying this wonderful weather!!
Here are a few more recipes that you mght enjoy now and hopefully after your detox days:
3 Tablespoons Minced Cilantro
3 T. Fresh Lime juice
1 tsp. medium glove garlic minced
¼ tsp kosher salt
¼ tsp chipotle pepper
¼ tsp ground pepper
1/3 cup extra virgin olive oil
Place all ingredients in a jar and shake vigorously. Toss with 8 cups of romaine lettuce, 1 large avocado cubed, 1-2 scallions, thinly sliced on the diagonal, ½ cup raw unsalted pumpkin seeds, toasted by placing in a small skillet over medium-low heat for about 3-4 minutes, until puffed and lightly browned.
from kingston hotel cafe cookbook (washington state)
this is an EASY dish–15 minutes prep time, less than an hour’s cooking. Once you have the garam masala and major grey chutney in your cupboard, it’s a cake walk.
3 cups diced onions
3 tbsp minced garlic
3 cups brown lentils
4 tbsp extra virgin olive oil
9 cups water
8 bay leaves
2 cans coconut milk
4 tsp garam masala (an Indian dry spice worth looking for in international section of most groceries)
3 tbsp peeled, minced fresh ginger root
zest of 2 limes
1/4 cup freshly squeezed lime juice
1 tbsp + 1/2 tsp salt
2 tbsp Agave nectar
1 cup cilantro leaves, packed
Add at serving time: (only after your detox is done)
1 cup plain yogurt (I used organic goat milk yogurt) mixed with a couple of tablespoons of Major Grey Mango Chutney (look in international part of grocery condiment section—worth the hunt!)
1 tsp cumin
in a large pot, medium-high heat, saute onion, garlic, lentils in oil until the onion goes clear. add the water and bay leaves, cover, bring to a boil. turn doen to low heat and simmer for 40 minutes.
add the coconut milk, garam masala, gingerroot, lime zest and juice, salt and sugar or honey. stir and let simmer another 10 minutes. add cilantro and stir. add cumin just before serving.
stir diced mango into yogurt and use to top each bowl of soup. (or if still on the detox use only the mango without the yogurt)