Kadhi (Gram Flour) Daal

2 tbsp olive oilKadhi Daal
1 tbsp cumin seeds
1/2 tsp rai/ mustard seeds
2 medium chopped onions

Masala mix:
1 inch cube ginger
6 garlic cloves
2 small tomatoes
2 Serrano green peppers
green onions (as desired, optional)
red bell pepper (optional)

4 tsp salt
4 tsp turmeric powder
1/4 tsp red chili powder
2 tsp curry powder

Besan paste:
1 cup besan flour
1 cup plain yogurt

14 cups of water
1 cup peas
1 small chopped red potato
pakora (optional but add more water if used)
1 cup chopped broccoli stalk (optional).

2 tbsp coriander (or 2 tsp dry Methi)
Cooked brown rice/ quinoa
Plain yogurt

1. In a large pot, toast cumin seeds on medium heat for one minute. Then add olive oil, mustard seeds, and onions.  Sauté onions until browned.
2. Combine ginger, garlic, red pepper, Serrano peppers, tomatoes, green onion in food processor; then add to the main pot.
3. Add salt, turmeric, red chili powder, curry powder to the main pot.
4. In a separate bowl, add besan flour and just enough water to form a paste. Mix to reduce knots. Then add yogurt and a bit more water and whisk to eliminate any remaining knots.  Add this mixture to the main pot and mix.
5. Add 14 cups of water, peas, red potato, broccoli stalk to the pot and bring the mixture to a boil. Next, decrease the heat to medium-low to simmer for 30 minutes until mixture thickens.
6. Turn off heat, add pakoras and top kadhi with finely chopped coriander. Serve with brown rice and topped with plain yogurt.

Bhindi (Okra) sabji

Serving size: 1-2

1/4 tsp cumin seeds
2 tsp olive oil
1/3 of a red onion, diced
1/2 pound of okra
1 tsp turmeric powder
1/2 tsp salt or season to taste

Second set of ingredients to be chopped finely in food processor:
3 cloves garlic
2 baby tomatoes
1 green chili pepper

Small piece of ginger (~1/2″ square)

1. Wash and dry okra, chop stem & tip (discard); cut okra into small pieces. Set aside.
2. Warm frying pan on med-high heat, coat pan with olive oil and add cumin seeds. Add onions, and garlic-ginger-tomato-green chili pepper mix as well as tumeric and salt to pan; sautée onion mix until onions are golden brown (~5 mins)
3. Add okra, stir well. Cover and place on high heat for 2 mins, then med-high heat for approx 15 mins stirring occasionally.

4. Enjoy topped with plain Greek yogurt (or regular plain yogurt). Yum– I love the texture of cooked okra!


Banana Arugula Protein Smoothie

Servings: 1
4 cups of washed baby arugula (or baby kale/spinach)
1/2 ripe frozen banana
1 tbsp of almond butter
1/3 cup of rinsed, canned chickpeas
1 1/2 cups of water (or almond/pea milk)
1/2 cup of frozen blueberries
1 tsp of cinnamon
1 tsp of turmeric powder

Other optional additions:
1 celery stalk
Handful of baby carrots
1 small beetroot

1. Blend all ingredients in a high-powered blender until smooth in consistency. Adjust ingredients for desired consistency and taste.

This smoothie replaces a meal. Enjoy!