Today’s session was a cookalong where we made a coconut & spinach Dhal as well as an alternative breakfast muesli, CADA.
COCONUT & SPINACH DHAL
Ingredients
- 240 g onions, quartered
- 1 – 2 fresh green chillies, to taste
- 150 g ripe tomatoes, quartered
- 250 g red split lentils, rinsed
- 400 g tinned coconut milk
- 1 tsp ground turmeric
- 2 tsp black mustard seeds
- 300 g vegetable stock
- 120 g fresh baby spinach
- or fresh spinach leaves, roughly chopped
- 2 tbsp fresh coriander leaves, chopped, for serving
CADA
Ingredients
- 80 g coconut flesh, fresh, unpeeled, cut in pieces
- 1 apple, stem removed, quartered
- 4 dates, pitted
- 10 almonds (I added a large handful!)
Bonus recipe!
HOMEMADE VEGGIE STOCK PASTE
Ingredients
200 g celery stalks, trimmed, cut into pieces
2 carrots, cut into pieces
1 brown onion, cut into halves
1 fresh tomato, cut into halves
1 zucchini, cut into pieces
2 garlic cloves
1 dried bay leaf (optional)
1 – 2 sprigs fresh basil, leaves only
1 – 2 sprigs fresh sage, leaves only
1 – 2 sprigs fresh rosemary, leaves only
8 sprigs fresh flat-leaf parsley, leaves only
150 g rock salt
1 tbsp olive oil
Finely chop everything – then cook out for 30 mins and blend – if adding parmesan do it at the end or it will burn on bottom
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