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Julie's Yummy Recipe Suggestions:

These are some yummy, scrummy recipes that I am sure you will find easy to make and even easier to eat!

RECIPE: DHAL
  • 1 cup (185 g) lentils
  • 2 medium potatoes, peeled and sliced roughly
  • 1 cup of canned or fresh ripe tomatoes, chopped roughly
  • ½ teaspoon tumeric
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 clove garlic, crushed
  • 3 cups water
  • 2 teaspoons garam masala

1/ Put all ingredients except garam masala in a saucepan. Bring to the boil; cover and simmer for 20 minutes.

2/ Stir in garam masala, cover and leave for 2-3 minutes for flavours to blend.

Nutritional Information per serve: Protein 9 g; fat 0 g; carbohydrate 22 g; excellent dietary fibre 4 g; 525 kJ (125 Cals)

Other features: A good source of vitamin C; provides iron

Preparation time: 15 minutes

Cooking time: 20 minutes

From the book ROSEMARY STANTON’S HEALTHY COOKING

RECIPE: Mushroom Korma

Preparation Time 10 mins

Cooking Time 18-20 mins

Total Time 28-30 mins

Serves 4

  • 2 tbspns vegetable oil
  • 1 onion finely chopped
  • 1 tspn grated fresh ginger root
  • 1 fresh green chilli, chopped
  • 500g mushrooms
  • 1 tspn chilli powder
  • 1/2 tspn ground turmeric
  • 2 tspns ground cumin
  • 1 tbspn ground coriander
  • 200g chopped tin or fresh tomatoes
  • 1tspn sugar
  • 3 tbspns cream
  • 2 tbspns chopped fresh coriander leaves
  • Sea salt and pepper

1/  Heat the oil in a large saucepan and fry onion until soft and lightly browned

2/  Add the ginger, chilli and mushrooms and saute for 5 mins.  Add the chilli powder, turmuric, cumin, ground coriander, tomatoes and sugar.  Cover the saucepan and cook gently for about 8-10 minutes.

3/  Stir in the cream and fresh coriander, season with sea salt and pepper and serve hot.


This is the perfect choice for those who love aromatic rather than fiery dishes

From the Book '30 Minute Indian' Fast, creative Indian food by Sunil Vijayakar

CHAI with Almond Milk (warms body and assists digestion)

Ingredients

6 Cups filtered water
1 tablespoon grated fresh ginger
1 tablespoon whole fennel seeds
2 teaspoons whole cardamom pods
1 teaspoon black tea leaves
2 teaspoons coriander seeds, crushed
1 teaspoon whole cloves
2 star anise pods
2 cinnamon sticks or 2 teaspoons ground cinnamon
2 cups of almond milk
Honey or stevia

1. In a large saucepan over high heat, bring the water to a rolling boil.  Add the ginger, fennel seeds, cardamom pods, black tea, coriander seeds, cloves, star anise, and cinnamon.  Reduce the heat and simmer gently for 20 minutes.

2. Pour the mixture through a strainer over a heatproof bowl.  Leave the tea to cool for a few minutes before stirring in the almond milk and honey or stevia.

*    Also recommended, try replacing 1 cup of the almond milk with 1 cup coconut milk for a creamier version.

Dairy free
Gluten free

From the Recipe Book EAT*TASTE*HEAL
An Ayurvedic Guidebook and Cookbook for Modern Living

Thomas Yarema, MD
Daniel Rhoda
Chef Johnny Brannigan