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adapted from Dean and Ayesha Sherzai
This meal is a nutrient-dense powerhouse. It takes a little extra effort on the front end, but once you have all your ingredients together, you can throw together for a lunch that will carry you all the way through to dinner, or serve as a lighter dinner. Fully prepping all the ingredients in advance (mise en place) goes a long way for this type of recipe, and doubling this for leftovers is never a bad plan (you will have extra cauliflower/onion already). Aside from being delicious, this recipe is packed with the flavors of cumin, curry, garlic and saffron, and is so good for you too. Serves 3 For the Dressing:
For the Bowl:
Preheat oven to 400 degrees. Add saffron to a small bowl and crush with the back of a spoon, then mix with 1 tsp of hot water. Add the saffron, bay leaf, cardamom pods and rice to a pot and cook according to package instructions. Fluff with a fork when done. In a separate pot, cook lentils according to package instructions. When they are done, drain completely and then add curry paste. Next, toss cauliflower and onion together with olive oil, salt and pepper to coat. Spread out on a large sheet pan and put in the oven to roast until cauliflower starts to brown, 20-30 minutes. For the dressing, use a blender to whisk together tahini, lime zest and juice, and spices. Gradually add enough cold water to achieve a dressing consistency. Season with salt and pepper to taste and refrigerate until needed. To assemble the bowls, divide the rice between 3 bowls. Layer baby spinach over rice. Spoon lentils in the center and arrange roasted cauliflower and onion, tomatoes, cucumber, and pineapple around the edges. Scatter cilantro and pistachios on top and serve with dressing on the side. *Substitute curry paste with 1 ½ tsp curry powder mixed with 1 Tbs water.
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The beauty of this vegetable stew is the creative freedom it offers. You can add whatever fresh produce you have to this basic recipe because it will lovingly embrace almost any combination of vegetables. Throw in cooked proteins like chicken or sausage if your body desires them. It is gentle on digestion and contains some nurturing and lubricating saturated fats.
Serves 6-8
Heat the ghee or butter in a medium pot over medium-high heat. When it’s hot, add the onions and leeks with a pinch of salt, stirring frequently, until the vegetables are golden brown and are tender, about 10 minutes. Add the carrots, potatoes, tomatoes and their juices, mushrooms, cumin, cinnamon sticks, cashews, coriander seeds, turmeric, ginger and bay leaf to the pot, along with the stock. Bring to a boil over medium-high heat and cook for 15 minutes, uncovered. Add the millet, reduce heat to low, and simmer for 30 minutes, covered. Stir in the coconut milk and green beans and cook for another 10 minutes over low heat, covered. Remove from heat and season with the lemon juice and salt, to taste. These cold peanut sesame noodles are easy to throw together and versatile enough to just use whatever you happen to have in the fridge. If peanuts are a problem, sub out for almond butter.
Serves 4 Adults Sauce:
Noodles & Vegetables:
For the sauce, combine all ingredients except water in a blender and blitz until completely smooth. Add water about a Tbs at a time until you get a saucy consistency. Set aside. Prepare noodles as directed then drain and rinse under cold water until fully cool. Place noodles in a bowl and top with vegetables and a generous portion of sauce. Garnish with sesame seeds, lime and cilantro. If stored separately, sauce keeps for 2 weeks in the fridge. Fast, easy to throw together in a hurry, and absolutely delicious. This meal can stand on its own when served over grains such as rice or millet, or serve with a salad and crusty bread on the side. Amounts for the vegetables are suggestions–go with what you like or happen to have on hand. We love olives around here, so we add extra. Any mild green olive mixed with the stronger kalamatas work well.
Serves 3-4
Preheat oven to 375 degrees. Prepare your rice or grains as directed. In a small bowl, combine all spices and stir. In a large baking dish, add the chicken breasts. Rub half the seasoning on the chicken, flip and add the remaining seasoning to the chicken. Spread 2-3 Tbs hummus (okay, IDK, I’ve never actually measured this) on top of each piece of chicken and spread evenly. Arrange tomatoes, zucchini, and olives around the chicken. Drizzle olive oil over the whole dish. Salt and pepper the veggies, top everything with feta cheese. Bake 35-40 minutes or until chicken is cooked. Serve over grains. This is pretty easy to throw together if you keep the necessary ingredients on hand in the freezer. Add steamed millet (or other grain of choice) drizzled with avocado oil and lightly salted on the side to make it a complete meal.
Split sweet potato lengthwise, mash with a fork. Add a pile of shredded chicken, top generously with chimi. Serves 4 Adults
Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving. While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper. Toss pasta with dressing and top with radishes and feta. 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. 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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