May your heart be warm, thoughts be humble, and diet be rich in color. Potato Curry Dhal: 1/2 onion, 1 tablespoon coconut oil, 1 tablespoon no salt seasoning, garlic powder (or fresh garlic) cooked until translucent. Add 3 large peeled and cubed potatoes, 1000 milliliters of water or veggie stock and bring to a boil. Add 2 large sliced carrots, 2 cups cherry tomatoes, and spices (1 tablespoon sweet paprika, 1 tablespoon cumin, 1.5 tablespoon curry powder, 1 teaspoon pumpkin spice, salt and pepper). Once the root veggies are slightly soft, add 1.5 cups red lentils and cook until soft. Chiffonade 3 leaves lacinto kale and stir into the dhal allowing the residual heat to wilt. Add 1 teaspoon fresh thyme leaves on top. *Consume with an open heart and a smile. Garlic Thyme Infused Asparagus: Combine 1 teaspoon coconut oil, 3 cloves smashed fresh garlic, and mini peppers into a heated pan. Season with salt and pepper to taste. Add desired amount asparagus, 1/2 sliced red onion, and several sprigs thyme into the pan. Cover the mixture with a lid and allow to cook until golden, stirring when needed. Enjoy. #dinner #rawtill4 #rt4 #vegan #a_raw_education #plantbased
Posted on: Mon, 12 Jan 2015 18:34:22 +0000
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