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This recipe is based on one commonly used in South Indian households. In the north, you might encounter creamier versions and different spices. Use this as a guide for your own preparation.
Serves 2-4
Use as many of these additional ingredients as you like:
Cook your rice according to package instructions. While rice is cooking, place rinsed dal and 4 cups of water in a saucepan. Allow to soak for 10 minutes. Then turn on heat and bring to a boil. Next cook at medium-low heat, uncovered, for about 20 minutes. Stir in turmeric and salt, carrots and any other vegetables you want to add, and cook for another 20 minutes or until dal is soft but still holds its shape. You are looking for a stew-like consistency. While the dal is simmering, heat oil in a medium saucepan over medium-high heat. When the oil is hot (it will start to shimmer), add mustard seeds and cumin seeds. As soon as mustard seeds pop, add garlic, ginger, onion, and curry leaves. Saute until everything browns a little and the curry leaves turn a shade darker, about 1 minute. Add green chilis and stir to mix. Remove from heat and set aside until dal is finished cooking. Once dal is finished, add onion and spice mixture to dal and stir to combine. Heat naan according to package instructions. Serve over rice with naan on the side.
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Hold on–this is not the neon-colored, chemical-flavored jello of your childhood! Gelatin is an excellent source of protein, is extremely soothing to the gut, and can be both a good snack to have on hand during labor and for a quick treat during postpartum recovery. It can also help fight off the nausea and get some much needed protein in the first trimester.
Serves 2
Choose a storage container such as a mason jar or bowl with a tight-fitting lid. Add about ½ C juice to the container and sprinkle with gelatin powder. Whisk together to combine, allowing to sit for5 minutes to bloom. It should look like sludge. While the gelatin is blooming, pour the remaining juice into a medium saucepan. Heat over medium heat until almost boiling. Remove from heat and pour into gelatin container (make sure your gelatin has bloomed first!). Stir in sweetener (if using) and whisk well to dissolve. Allow to cool for a bit, cover, and refrigerate about 4 hours or until set. *Use berries in the juicer (strawberry, raspberry, blackberry). Put the pulp through one more time. Add about ¼ C of water to achieve the total 2 cups of juice. You can also use pre-made juices such as peach, passion fruit, guava, cranberry/pomegranate etc–just avoid any citrus as it will inhibit the gelatin from blooming properly. Real juices will result in a cloudy-looking finished product, but that’s fine! **Granulated sugars such as coconut can be used here, but they can be more difficult to dissolve and affect the finished texture. You can also use honey, but it has a prominent flavor. Limping through the first trimester? Stay hydrated and fight the nausea with this powerful homemade ginger ale.
Place the water, ginger and lime zest in a pot. Bring to a boil and then simmer until it reduces by half. Add sweetener and simmer until fully dissolved. Strain out ginger and lime chunks and store syrup in a jar for up to two weeks. For ginger ale: pour club soda into a glass. Add anywhere from 2-6 Tbs of syrup (this is just a taste/strength preference–do whatever you can tolerate). Top with a squeeze of fresh lime juice and mix. A different way to get your greens in for breakfast. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep the night before and top with almonds, coconut flakes, and berries for an easy breakfast.
Serves 4
To Serve:
If using dates, soften them before blending. Place them in a small bowl, cover with hot water, and let sit for a few minutes. Remove from water and add them to a powerful blender. Add the spinach and nondairy milk and blitz until the spinach is completely blended and there are no more leafy bits. In a large bowl, add the spinach mixture, the chia seeds, and a pinch of salt; mix to combine. Let sit in the fridge for at least 15 minutes or overnight. Top with blueberries, sliced almonds and toasted coconut to serve. Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, add all dry ingredients–both flours, baking powder, salt, sugar and spices. In a medium mixing bowl, eggs, milk, oil and vanilla. Beat together with a whisk. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in the pumpkin and chocolate chips. Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, sift together flours, baking powder, and salt. In another mixing bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice and vanilla until well combined. Pour the sugar mixture into the flour mixture and stir until no streaks of flour remain. Fold in the cranberries. Divide batter evenly between the 12 muffin cups. Bake muffins for 25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. Most manakeesh is made from scratch, and while that’s always better, we prefer this shortcut. This is traditionally served for breakfast in Arabic countries, but makes an excellent and wholesome afternoon snack. Serve with suggested sides to round it out.
Serves 4 Adults
Optional Sides:
In a small bowl, mix together za’atar and EEVO. The measurements are approximate. It should resemble a pesto. If you have too much EEVO, it will run off the sides. If it is too dry, the za’atar flavor will be overpowering. Adjust as necessary. Spread the mixture generously onto the flatbread as if you are saucing a pizza. Toast in a toaster oven or big oven until golden brown. Slice into quarters and serve warm. Starting the day with a creamy bittersweet chocolate smoothie sure feels like a treat. Using frozen cauliflower is a nice way to sneak some veggies in first thing, plus it adds creaminess when blitzed.
Serves 1
Combine all ingredients in a powerful blender and blend until smooth. Add more milk to thin if necessary. This is almost an all-purpose sauce that is great for brightening up any meal. Use with couscous (or millet for a gluten free option) and roasted chicken; spoon over roasted vegetables after they come out of the oven; drizzle on top of baked fish; or shred some chicken/turkey, pile on top of a mashed roasted sweet potato, and cover generously with chimi.
Also of note, this isn’t a traditional chimi recipe–precise quantities on your herbs here aren’t necessary–just go for it!
Place all herbs, garlic, lemon juice and zest, and spices into a blender. Blitz until herbs are finely chopped. Add EVOO and blitz until the texture is like a thick sauce. You can add more oil if needed. This is best served fresh, but freezes well. Make large batches and freeze in jars or ice cube trays to pull out and defrost as needed. Avoid defrosting with too much heat (like in the microwave), or your greens will be sad. by Shafia Monroe
This is a delicious and comforting postpartum stew. It is full of vitamins, minerals, protein, and it's anti-inflammatory. Inflammation has been found to contribute to postpartum depression (Seek professional help for mothers who are experiencing postpartum depression.)
Rinse black-eyed peas and place in a stainless steel pot. Cover the peas with water and let soak for a couple of hours. Add the diced onions, one garlic, thyme, sea salt, ground pepper, liquid hickory smoke, chopped celery, ginger root or powder ginger and turmeric to the soup at the halfway point. Cook until black-eyed peas are tender but not mushy (about 40min). Make sure the water does not evaporate. Add coconut milk (Optional). Serve with rice or cornbread. |
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