Lunch/Dinner Bowl

Quinoa bowl - ( Serves 2 )

Ingredients

  • 1 cup Quinoa
  • 2 cups of bell peppers of your choice chopped
  • (Alternatively you may add any vegetables of your choice)
  • ¼ cup cashews soaked
  • 2 teaspoons rock salt (or Himalayan pink salt). Adjust the quantity to your taste.
  • 1 tablespoon cold pressed unrefined coconut oil
  • 1 inch ginger chopped
  • 3 cups water
  • 1 teaspoon lemon juice
  • Chopped Cilantro to garnish

Method

  • In a pot, add quinoa and water and cook for about 15 mins until cooked. Add 1 teaspoon salt and mix.
  • Keep the lid closed for about 5 mins to puff up the quinoa.
  • In a separate pan, add coconut oil, ginger and saute. Once the ginger releases its flavors add all the vegetables and saute for about 3-5 mins.
  • Lightly cook the vegetables to retain the crunch.
  • Add 1 teaspoon salt and mix.
  • Add the Quinoa to the vegetables and mix together for about a minute. Switch off the flame.
  • Add lemon juice and mix.
  • Garnish with cashews and cilantro and serve

Sprouted Mung Beans Dosa with coconut chutney - ( Serves 2 to 3 )

Ingredients

Dosa

  • 3 cups sprouted mung beans (or) 1 ½ cup Mung beans soaked for about 6 hours
  • ½ cup black gram split washed and soaked for 6 hours at least.
  • 1 inch ginger- finely chopped- optional
  • 1 teaspoon rock salt or to taste
  • 2 cups of water. Water may be adjusted as per desired consistency.
  • 1-2 drops of cold pressed unrefined coconut oil.

Coconut chutney (chutney is the side to eat the dosa with)

  • 1 ½ chopped coconut
  • ¼ cup chopped cilantro
  • 3/4rth cup water
  • I inch ginger- chopped
  • 1 teaspoon rock salt
  • ½ teaspoon jaggery powder jaggery - replacement for sugar
  • 6-8 curry leaves

Method

For Dosa

  • Drain the mung beans and blend it with required water to make a smooth runny batter. Batter should not be too thin or too thick.
  • Do the same separately with the split black gram and the mix it with the mung bean batter. Mix well.
  • If you like to ferment this- you can leave it overnight. Otherwise you can use this as is and make the dosas right away.
  • When ready to make the dosas, add rock salt and ginger and mix well.
  • Heat up a non-stick griddle. When hot, turn the heat to medium high. Grease the griddle with 1-2 drops of cold pressed unrefined coconut oil. Then sprinkle some water on the griddle and wipe the whole surface of the griddle with a clean cloth.
  • Pour out 1 to 1 ½ ladle of batter on the griddle and spread it around in a circle to make thin crispy dosas. If you prefer thicker dosas, you may spread it out accordingly.
  • Slowly cook on medium to high heat until the dosa edges seem to be lifting off from the edges or when you see golden edges.. Slowly try to get the whole dosa off the griddle and turn upside down.
  • Once cooked, take it out and serve on a plate with coconut chutney.

For coconut chutney

  • Blend all the coconut chutney ingredients in a blender and serve with dosas.

Mix veggie meal - ( Serves 2 )

Ingredients

  • 2 carrots peeled and chopped
  • 1 big zucchini diced- cut of the edges from both sides
  • 1 big yellow squash diced- cut of the edges from both sides
  • 1 cup corn
  • 2 stalks of celery- diced
  • 1 cup kale- chopped
  • ¼ cup soaked cashews
  • 1 teaspoon dried oregano
  • 1 teaspoon rock salt
  • ½ cup water

Method

  • In a blender blend the cashews with the water used for soaking to make cashew milk.
  • In a pot add the kale and water and cook.
  • After 5 mins add all the rest of the vegetables and cook for 5 more minutes and switch off the heat.
  • Add the rock salt, oregano and cashew milk.
  • Mix and serve.

Beet stew - ( Serves 2 )

Ingredients

  • 2 cups beets- diced
  • 2 cups sweet potato- diced
  • 1 big yellow squash- diced
  • 1 big zucchini - diced
  • 1 teaspoon rock salt
  • ½ cup water
  • Cilantro to garnish

Method

  • In a pot add the beets, sweet potato and water and cook for 5 mins or until cooked.
  • Then add the rest of the vegetables and cook for 3 mins.
  • Turn off the heat and add salt and mix.
  • Add cilantro to garnish and serve.

Asian Shan Noodles

Ingredients

  • Rice Noodles
  • 3 to 4 Tomatoes
  • Roasted Peanut Powder
  • Coriander Leaves
  • Sesame Seeds
  • Mushroom Powder
  • Roasted Chili Powder (if you like it spicy!)

Method

  • Cook the rice noodles in boiling water. Remove from hot water, and rinse the noodles with cool water to avoid stickiness.
  • Blend the tomatoes in a blender or cut into small pieces.
  • Heat fry pan on stove. When heated add oil of choice, turmeric powder and red chili powder for color. Then add the tomatoes and some salt and sugar. Fry until the liquid evaporates.
  • Mix well with all the remaining ingredients and it's ready to eat.