Dahl

This is a great last minute dish full of taste! If you have unexpected guests coming over for a meal, this is the dish for the trick. It is a versatile dish that can be made for breakfast, lunch or dinner.

With a little extra liquid you can serve it as a scrumptious soup too!!

Ingredients:

1 Tbs Olive Oil
2 Onions, diced finely
8 large Garlic cloves, crushed
1-2 Tbs Ginger, grated
2 small Finger Eggplants, sliced in half circles
8 Sundried Tomatoes, diced
1 1/2 cups split Red Lentils, rinsed
5 cups water
2 Vegetable Stock cubes (I prefer the Massel brand)
1 tsp turmeric powder
2 tsp Cumin powder
1 tsp Coriander Powder
1 tsp Celtic Salt

• Fry the Onions, Garlic, and Ginger in the Olive oil until soft.
• Add the Eggplant and Sundried Tomatoes to the onion mix and saute a few more minutes.
• Add the red lentils, water, stock cubes and all the seasonings.
• Let the Dahl simmer on a medium heat for at least 30 minutes or until the red lentils are broken down and the Dahl is nice and thick.
• Serve on brown rice and with a few wedges of lemon on the side. ENJOY!

Posted by Melissa Awde

"He maketh me to lie down in green pastures. He restoreth my soul."   Psalm 23:2

TOMATO CHUTNEY

Enjoy this flavorsome chutney. A great tasting side dish with a savory main. Delicious accompaniment with Indian Dahl and curries.

To get the best flavor from fresh tomatoes do not refrigerate them. Allow to ripen at room temperature they will become sweeter adding more flavor and color to your dish

Ingredients

450g fresh ripe tomatoes (may substitute for tinned)

110g french shallots, finely minced (may substitute with brown onion)

3 birds eye red chilli, remove seeds and mince, or 1/4 - 1/2 teaspoon cayenne pepper

40g fresh garlic, minced

10g fresh ginger, minced

3/4 teaspoon black mustard seeds (optional)

3/4 teaspoon cumin seeds

12 fresh curry leaves (optional) *                       1/2 teaspoon turmeric

1/4 teaspoon curry powder (optional)

1/2 teaspoon sugar or agave

salt to taste

2 - 3 tablespoon sunflower or vegetable oil

Method

_  Remove skin from tomatoes: wash tomatoes, take a knife and slice a cross on the top and bottom of each one. Blanch in boiling water 20 - 30 seconds, this helps to remove skin. Then plunge tomatoes into cold water. Take each tomato and gently peel off the skin.

_  Roughly chop tomatoes and put aside

_ Heat oil  in a pan, add mustard and cumin seeds, cover with a lid and allow to pop.  After a minute remove lid and stir in curry leaves.

_  Add french shallots or onion saute 2 minutes add garlic, ginger and chilli saute further 2 minutes.

_  Add turmeric, curry powder and cayenne if not using chilli, agave and salt. Stir and allow to saute 2 minutes then add chopped tomatoes.

_  Turn heat up until mixture begins to boil, then turn low and allow tomatoes to cook slowly and break down.

_  Continue to simmer tomato mixture until sauce has reduced and most of the liquid has evaporated.

_ Taste chutney and adjust flavor if needed with salt and sweetening to taste.

 * Curry leaves may be found in the fresh herb section at some supermarkets. Also available at Asian grocers and markets.

Jude 1:21 Keep yourselves in the Love of God, looking for the mercy of our Lord Jesus Christ unto eternal life

Posted by Yiannoulla Burness

Raw Peppermint Slice

This desert came about because my Mum was on a special diet and only eating raw. I always felt bad when I made yummy deserts and she couldn't have any so on my way home from work I was praying for inspiration to make something special for Mummy. The following recipe was the result! It turns out that since then I have made it raw for the whole family, although the cooked version is lovely we all fell in love with the raw one and liked it even more! It stores well in the freezer, and I have had people who LOVE chocolate and DON'T LIKE carob go back for seconds and thirds of this dish. Oh, and I must mention, it is very quick and easy to make.

 

Peppermint slice

Base
1 cup almonds, ground
1 tablespoon water
1 tablespoon coconut oil

grind almonds, mix through coconut oil and water and press into tray

Filling
1 Cup cashews
1/2 cup coconut oil
3/4 cup water
8 drops peppermint essential oil
2 tablespoons coconut palm sugar

Blend all until smooth and pour over base. Chill to set in freezer

Topping
1/2 cup soaked hazelnuts, or cashews (no need to soak cashews)
3/4 cup water
1/4 cup coconut oil
1/2 cup carob powder
2 tablespoons coconut palm sugar

Blend hazelnuts, water coconut oil and palm sugar on high until smooth.
Then add carob powder while mixing at a slow speed.
Pour over set filling and place again in the freezer to set top.

Cut while frozen and place in fridge for about 1 hour before serving. 

"For the LORD giveth wisdom: out of his mouth cometh knowledge and understanding."  Proverbs 2:6

Posted By: Natasha Mansour

Pad Thai

Ingredients:

Sauce:
2 Tbs Lemon Juice
5 Tbs Tamari
4 Tbs Honey
1 1/2 Tbs Nut Butter
3 Tbs Olive Oil

• Combine the sauce ingredients together WELL. In a shaker or blend together. Let it side on the side while you prepare the rest of the dish.

450g Firm Tofu, cut into cubes
3 cloves Garlic
2 Tbs Ginger, grated
10 Spring Onions, sliced finely
1/2 tsp Cayenne Chilli
1 tsp Celtic Salt
2 cups Sweet Potato, cut into long thin strips
1 Red Capsicum, cut into long thin strips
1 Bok Choy, chopped into strips
2 cups sprouted Mung Beans
2 Tbs Lime Juice
225g pack of pad Thai noodles, cooked, drained.

• Saute the tofu, garlic, ginger, spring onion, chilli, salt and sweet potato in a little olive oil until the sweet potato begins to soften.
• Add the red Capsicum, Bok Choy and Mung Beans to the above vegetables and saute for a few minutes.
• Add the 'Sauce' and noodles to the vegetables and remove from heat. Add lime and garnish with chopped up fresh coriander.

ENJOY!

Posted by Melissa Awde

"The Lord is my Shepherd; I shall not want."   Psalm 23:1