Kathmandu Stew

Recipe By Moira Nordholt
I don’t know how I came about this recipe, but it has two of my favorite things in it.  I love sweet potatoes and lentils, so I had to try it.  It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1.  Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in.  Add a splash of water and continue cooking and stirring.  Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked.  Add salt to taste, and serve garnished with fresh cilantro.

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Praline “Mylk” – An Unexpected Treat

I was actually looking for a green smoothie recipe when I came across this recipe in Ani Phyo’s Book, “Ani’s Raw Food Kitchen”.  I’d been making almond milk and rice milk in the Vitamix, but today this one caught my attention. I didn’t follow the recipe exactly because I was too lazy to measure (I’m not sure why I didn’t use more water??), but to my surprise it was wonderful.  My version tasted like a creamy “hot chocolate”.  Yes I said hot chocolate.  I guess it was the praline-ness of it that made it taste so good.  The vitamix warmed it up, so that’s why it was warm (I didn’t add cold water or ice).  But it was a frothy, warm, creamy and sweet beverage!  I was going to save some for the kids, but that didn’t happen. I’ll have to make them some when they actually get home.  AND best of all — it’s 100% raw.  Like Ani states in her book, “dates have fiber, potassium, thiamine, riboflavin, niacin, vitamin B6, iron, magnesium, and patothenic acid.   [All these vitamins give us energy and THEY ALSO MAKE HEMOGLOBIN!]“
Here is the original recipe (which I plan to make later and keep in the fridge as a milk substitute):
  • 1/2 cup pecans
  • 1/2 cup pitted dates
  • 1 TBS coconut oil
  • 1/2 vanilla bean
  • Pinch sea salt
  •  5 cups water
My version:
  • 1/4 cup pecans
  • 2 Mejdool dates, pits removed
  • 1/4 – 1/2 tsp coconut oil
  • a few drops of vanilla extract
  • 1 quick shake of salt (from salt shaker)
  • 1/2 – 3/4 cup of water
Now, when the winter gets here I will add raw cacao (or carob) powder for a true hot chocolate. Carob has only 1/3 the calories of chocolate, it’s high in vitamins A and B and other nutrients.  RAW is the way to go…support your health with good for you, healthy drinks that are yummy too!  I dare you to try this if you like hot chocolate…you will crave “this one” in the future.

One Added Bonus:  Did you know that coconut oil is not stored in the body as fat?

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Water Kefir

I learned about water kefir from Ani Phyo.  You can view how to make water kefir at Ani’s website.  She calls it a naturally effervescent probiotic drink.  Probiotics are full of friendly bacteria for building healthy intestinal flora.

Water Kefir is a fermented using water kefir grains. I purchase my Yemoos. Yemoos also sells Kombucha mushrooms.  I love to drink Kombuchas too, but I haven’t started making it on my own.  I think the Water Kefir is a bit easier.  The entire family loves to drink it and it’s much more economical than any store-bought probiotic.  We can flavor it any way we like using natural fruits. This is a bubbly drink I can feel good about giving to my family.
grains from 

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