Daaaaaaaaaaal. Flashes of India flood my brain, I miss that place. It was so easy to just roam the streets in wonder, soaking up culinary delights around every corner. Daal is a staple, with a million variations, and of course I have my own, it’s a simple rendition that takes little time, great for a meal in a pinch.
Honestly, this months been really tight and our budget is stretched to say the least. As nice as it is to eat paleo and have bacon and free range beef and a fridge brimming with vegetables all the time, it’s not always realistic. Don’t get me wrong, I don’t think its right to sacrifice our need to feed ourselves good food. That’s why I have such a hard time buying commercially raised meats, once you witness just how unethically these animals are treated its hard to turn back. Ignorance is bliss, and my bliss is running out. Once in awhile compromises have to be made, and lentils are one thing that I always keep on hand for rainy days.
Other cheap eats that still nourish and sustain are free-range eggs, which really offer a lot for the price. Kale is another nutrient dense veg that doesn’t hurt the wallet. And of course having plenty of spices always makes life more exciting. Sometimes I surprise myself by what I can create from what seems like sparsity. Often some genius creations come out of being strapped for cash.
As far as legumes go, lentils are pretty easy to digest and if you soak them first it greatly increases the bioavailability of their nutrients. Lentils are actually quite high in a lot of minerals, and they have a surprising amount of iron, 1 cup is 40% of the RDI.
But enough of that nerd speak. They’re delicious, cheap, and you can store them for a long time. This masala daal warms my heart every time I eat it and should be enjoyed with a nice dollop of plain yogurt, India style.
1 jalapeño or other hot chile, seeds removed and finely chopped
1 inch piece of ginger, finely chopped
2 Tbs tomato paste
½ tsp sea salt
½ C plain yogurt for serving
cilantro and green onion, chopped for garnish (optional)
Instructions
In a sauce pan or pot add lentils and chicken stock. Cook lentils until soft, about 15 minutes.
In a large skillet add oil until melted, add cumin seeds and mustard seeds and cook until the start to literally pop.
Add onion, garlic and ginger and cook until aromatic and slightly browned.
Add garam masala, tomato paste and a bit of stock from the lentils just to get everything moving. Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions
Excuse me for being obsessed with chocolate this week, you see I was without my beloved cacao for some time and I’ve finally replenished my stocks. Raw cacao is the ultimate in magnesium density, in other words, it relieves stress and helps release happy hormones, yay!
The chocolate week isn’t over yet, in the next few days you are going to witness a marvel of brownies- the lentil brownie.
But not today. Today is reserved for this luscious, creamy, caffeinated pudding loaded with chia goodness. Coconut mocha chia pudding may just be your new favourite breakfast or mid-day pick me up. I’m pretty much in love with the coffee, chocolate combination– nothing beats it.
Chia seeds are nutrient dense, high in omega-3’s and they can turn any liquid into a pudding, so what’s not to love. Well they aren’t easy to clean up when you leave a spoonful on the table and your little baby reaches up and pulls it down.
If you are in search of foods that will give you more energy and focus, this pudding is for you. There’s definitely a certain time of the month for me where my energy starts to go down the drain and I just want to eat chocolate…ladies, ya feel me?
Yesterday I wallowed while watching the hollywood version of Anna Karenina, which by the way, is pretty terrible. You know when you have tons of work to do, but you just don’t want to do it…yeah netflix is an instigator.
But the cure for all wallowing lies in chocolate, so I will continue to share with you loves my fave choco-freak recipes to inspire your inner energy to shine~ !!!
You, me, four ingredients (!) and a bottle of wine, sound like a good date?
In honour of love, post valentines day love, I challenge YOU to make these for someone just.because.
Yeah, I’m a bit of a rebel…
I’m also a little sugar addict, yes I try and make healthy-er treats, but I know a sugar is a sugar is a sugar. Time for a little spring cleaning here soon folks. Whole 3o time? Perhaps I’ll wait it out see if it snows one last time, I’m guess it will, and I’m guessing cupcakes will be in order to quell those winter-almost-spring doldrums. Any plans for spring cleansing? Is it even spring yet?
These little truffles of love are absolutely the creamiest most closest thing to eating pure nutella out of the jar that you can get. Except that I didn’t actually use nutella, as it’s filled with a whole bunch of questionable ingredients.
Instead I started with making a butter from roasted hazelnuts and when it got really smooth and creamy I added melted dark chocolate and some coconut cream, a little bit of raw honey to sweeten the deal. Easy right? You could make this post valentines treat for your lover, your neighbour, your cat…okay maybe not your cat, in about 30 minutes. Ta da!
Oh and if you want something a little more involved but still reminiscent of eating nutella out of the jar, check out my homemade ferrero rochers, or better yet my homemade nutella!
2 C roasted hazelnuts, ½ C crushed and reserved for coating the truffles
¾ C dark chocolate, melted over a double boiler
3 Tbs coconut cream or milk
1 Tbs raw honey
Instructions
In a high powered blender or food processor, blend the hazelnuts until smooth and creamy, you may have to scrape the sides throughout.
Add coconut cream and honey to melted chocolate and incorporate.
In a large bowl combine hazelnut butter with chocolate mixture and pop in the freezer for 10-15 minutes.
When the mixture is workable but not too soft, scoop 1 Tbs onto a piece of parchment and roll into a ball, coat with extra crushed hazelnuts and repeat.
Let the truffles set in the fridge for an hour or so before indulging.
Those perfect fatty salty sheets notorious for wrapping whatever they touch in pure goodness. A tear through the fridge unveiled a bunch of caramelized onions, some kale, feta cheese and almond flour. Sounds like a pretty luscious filling to me.
But wait, its just not right- there’s a certain smoothness lacking and the consistency just isn’t there.
Tear through the pantries, which are looking quite barren lately. Behold, the humble lentil gleaming orange and begging to be used. Sure lentil, I’ll give you a chance, you might just fit the bill.
Cooked lentils, pureed until smooth and creamy, the perfect binder, a vehicle to backpack big flavours on. Oh humble lentil, maybe your the next up and comer in this crazy world.
This is the best tea to give your immune system a pick me up. The immune boosting, anti-inflammatory benefits of turmeric are endless, I’m a little bit obsessed with this root. All the research done on turmeric and its main medicinal polyphenol curcumin makes me want to shout from a mountain top the amazing benefits of this substance. Plus the brilliant bright yellow of the turmeric root brings on a cheery mentality, which helps us get well even faster.
Can you imagine if antibiotics could differentiate between good bacteria and bad bacteria? Or if chemotherapy drugs differentiated between cancer cells and healthy cells?
Well, turmeric may be able to do just that, an example of plant intelligence at its finest (1). Inflammation is linked to every known health ailment, including immune health (2). I just wrote an in depth article on all the amazing benefits of turmeric and curcumin over at root and sprouts. The research really blew me away, over 5000 studies have been done on turmeric. Mainly it’s power resides in curcumins potent anti inflammatory properties.
It’s interesting to note that India has the highest national consumption of turmeric worldwide and also the lowest rates of alzheimers (3).
Alzheimer’s patients symptoms were found to improve after just one dose of curcumin, and taken long term it can protect against a myriad of inflammatory diseases. Another great way to consume turmeric is in golden milk, this is a more chai like and creamy drink, but still a great way to indulge in this medicinal root.
Now be warned my friends, this is a potent concoction, only to be consumed by those who really want to get better. There’s no half-assing it with this elixir. If your feeling extra hardcore about getting rid of a cold or flu, you’ll add raw garlic. Surprisingly it tastes absolutely delicious, and does wonders to alleviate sore throats.
Turmeric stains everything, so it’s best to store your tea in glass or stainless steal, it’ll even dye plastic a bright yellow hue.
So…it’s almost the official day where we celebrate all things love with all things high fructose corn syrup.
I gotta say I’m a bit of a cynic when it comes to V-day, I mean really roses and chocolates on one day of the year?! Hallmark and cheap candy and so much PINK, bleh.
But at the same time I can’t help but use any excuse to make treats, and I do have fond memories of scooby doo and smurf valentine cards from 12 year old boys making my heart go pitter patter way back when. My momma would always give us sweet little cards too, which was really sweet. I think I’ll carry on that valentines tradition and just skip the cinnamon hearts and those weird chalk memo hearts, sorry but…those are nasty.
Any excuse to make a sexy meal is great news too, I love how people get all into the juicy steaks and fancy lobster dinners. But again, these should really be a common occurrence, in a perfect world. I love this roundup of super lovey dovey meals to please your man that the lovely Elizabeth at three beans on a string compiled, check ’em out here.
If you want a special little treat without any weird corn syrup solids and all that junk, give these raw creamy chocolate tarts with caramel hazelnut crust, god that’s a mouthful, but they are so freaking good I didn’t want to skip any points in the description. My winter sweet tooth is the worst, the lack of fresh salads over time translates into a deep craving for all things chocolate. These are worth it, and one little tart is plenty to satisfy, if you have the will power to have just one. These are no bake, but not completely raw unless you opt to use raw hazelnuts, in which case, soak for 6 hours before hand. I used roasted hazelnuts, but I still say they’re raw tarts, as you don’t have to bake them (please forgive me rawtarians).
Raw Creamy Chocolate Tarts with Caramel Hazelnut Crust
Author: Chantelle
Serves: 12
Ingredients
¾ C date paste or mejool dates,pitted
1 C roasted or raw hazelnuts, if raw soak for 6 hrs. prior to using
½ tsp sea salt
1 C raw cashews, soaked for 6hrs.
1 Tbs+2 Tbs coconut oil
2 Tbs coconut butter
2 Tbs raw honey or maple syrup
2 Tbs water
1 raw chocolate bar or ½ C chocolate chips, melted over a double boiler.
Instructions
In a blender or food processor add hazelnuts, dates,one Tbs coconut oil and salt, pulse until thoroughly combined.
Line a muffin tin with cupcake papers and scoop about 1 Tbs mixture into each, press crust down evenly.
Rinse out your blender or food processor and add drained cashews, 2 Tbs coconut oil, coconut butter, honey and water. Blend on high until super smooth.
Top each tart with a dollop (tsp) melted chocolate
Allow tarts to set for 2hrs. before indulging, if you can wait that long!
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How do you feel about valentines day? I hope you all get smothered with love, hugs and kisses, but I hope that for you everyday!
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
