Good afternoon beautiful people!
This week I thought I would let you know that I’m on Instagram & you can catch some of my photos from my holiday over there @seedsofhealth (http://instagram.com/seedsofhealth). One of the joys was picking wild blueberries!
I would also like to share 2 delicious recipes that I have enjoyed making this week.
Firstly, there is a delicious curry recipe followed by a simple and scrumptious chewy cookie recipe (I love chewy rather than crunchy!)
CAULIFLOWER, LENTIL AND COCONUT MILK CURRY (courtesy of Delicious Magazine)
150g red lentils
5 tbsp coconut oil
2 tsp cumin seeds
1 large cauliflower, florets cut off and any large ones broken up
1 medium onion, finely chopped
6 garlic cloves, finely chopped
1 medium-hot red chilli, halved, seeded and chopped
1 tsp freshly ground coriander seeds
1 tsp freshly ground cumin seeds
1/2 tsp turmeric
400ml coconut milk
200g vine ripened tomatoes, skinned and chopped (I just chopped mine)
1 tbsp lime juice
Bunch fresh coriander, leaves roughly chopped
Method:
1. Put lentils into small pan with 450ml water, bring to boil, then simmer for 15-20mins until the lentils have become a thick puree. Cover and set aside.
2. Meanwhile, heat 3 tbsp of oil in large saucepan over medium heat, add half the cumin seeds and the cauliflower florets and cook, turning occasionally for 2-3 minutes until coloured here and there with golden brown spots. Remove with a slotted spoon to a plate.
3. Add remaining oil and cumin seeds to a hot pan, then as soon as the seeds start to sizzle, add the onion. Lower the heat slightly and cook gently for 10mins, stirring now and then until soft and sweet but not browned. Add ginger, garlic and chilli and cook for 2 mins more, then stir in the ground coriander, ground cumin and turmeric. Cook for 1 min, then stir in the coconut milk, cauliflower and tomatoes and simmer for 10mins, stirring every now and then until the cauliflower is just tender.
4. Stir the lentil puree into the curry with lime/lemon juice and season to taste with salt. Leave to simmer for 2-3 mins more. Stir in coriander and turn off the heat.
Chewy Salted Caramel Cookies (The Shrinking Hubby.com)
1 cup macadamias
1 cup fresh dates
1 vanilla bean scrapped
1 pinch sea salt
Method:
Blend all ingredients in a blender then press in to cookies on a tray.
Cook in 180 degree oven for 20mins or until brown and cooked through. Be careful not to overcook them as they will continue to cook outside the oven – this creates a delightful chewiness.
I hope you enjoy these recipes as much as I have!
MORNING ACTIVATION SESSIONS
I also want to let you know that the morning activation sessions at Yorkey’s Knob Beach on a Wednesday now start at 6AM! 15mins earlier. However, after trialling this time yesterday morning I did notice that we will still be missing the sunrise so if anyone is interested in starting at 5:45am please let me know & that way we can enjoy some sun gazing together! If you have never been before it’s a fabulous community event to allow like minded individuals a chance to get into nature & enjoy some walking which provides benefits of Earthing &
I look forward to hearing from you
Janelle