The organic farmers market is the Happiest Place On Earth!
Lush raw vegan fare! It always makes me so happy and excited to fill up on fruits and veggies on Saturdays!
Small Blog Announcement
You guys, classes started again for me last Monday, and it’s been hella busy from day minute 1. I have class ~4 days a week and a crazy workload. Add to that 10-12 hours of yoga per week, work, social stuff AND the blog, you can imagine it’s getting pretty swamped up in here. So, for a little while at least, I’m gonna be blogging a little less. I’m not going anywhere and I don’t have a set plan, I’ll just blog whenever I can and whenever I have something awesome to share!
Like today, I’ll unload some MASSIVE food porn. It had been a while, no?
wheatgrass & a chaser @ sap enzo
& a recipe!
Indian Dahl Soup
Adapted from cleaneatingmama
* 2 T coconut oil
* 2 red onions
* 2 cloves garlic
* 2 zucchini
* 6 carrots
* 6 cups (~1.5 liter) boiling water & veggie broth powder/cube
* 1 can full fat coconut milk
* 2 cups brown lentils (dried)
* 2 T red curry paste (supermarket, health food store, toko)
* 2 T sucanat (or other sweetener)
* 2 T turmeric (kurkuma)
* 1 T dried basil
* 1 T dried parsley
* for serving: pappadams
Cut veggies and heat oil in a large stock pot. Add garlic and onion and stirfry for 3 minutes. Add zucchini and carrot and stirfry for a few more minutes. Add veggie broth, coconut milk and lentils and bring to a boil. Add curry paste and spices and mix well. Cook for about 45 minutes or until desired consistency (soup will thicken up with time, because the lentils absorp a lot of water).
The ingrdients list might seem a little long (though it’s all pretty simple ingredients!) but it’s a very simple and straightforward recipe. It’s great to make ahead on the weekend and then eat the leftovers all week long .
Notes: you can add more curry paste if you like more fiyahhh. Also, try switching up the veggies if you’d like. Broccoli? Cauliflower? Celery?
Enjoy a lovely weekend!