Sprouted Lentil & Chickpea Curry
Ingredients
- 5 Medium Gold Potatoes
- 1 Large Red Bell Pepper
- 1/2 Medium Yellow Onion
- 2 Cups Kale (packed)
- 1 Cup Sprouted Chickpeas (cooked)
- 1/2 Cup sprouted lentils (dry)
- 2 Tablespoons curry powder
- 1 Tablespoon Fresh Tumeric
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fresh Tumeric (dry)
- 1 Teaspoon Fresh Ginger (dry)
- 4 Cloves garlic
- 1 Teaspoon black pepper
- 1/2 Teaspoon cayenne pepper
- 2 Cups coconut milk
- 3 Cups Vegtable Broth
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Instructions
- Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
- Add all ingredients to the pressure cooker
- Cook on high pressure for 15-18 minutes.
- Allow pressure to release naturally before removing lid.
- Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes
Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!
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Wilmington Squash Soup
Ingredients
- 4 Tbsp organic butter
- 12 green onions, chopped (white and green parts)
- 1 clove garlic, minced
- 1 organic red bell pepper, chopped
- 1/4 cup fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 2 pounds organic butternut squash, peeled and chopped (see instructions below)
- 1 ham bone or ½ pound ham, chopped
- 1 - 14oz can diced tomatoes
- 4 cups homemade or organic chicken stock
- 1/2 tsp ground allspice
- 1/4 tsp ground mace
- 1 pinch ground nutmeg
- 2 Tbsp curry powder
- Sea salt and pepper to taste
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Instructions
- Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
- In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
- Add garlic and red bell pepper and saute for additional 3 minutes.
- Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
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Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Wilmington Squash Soup
Ingredients
Herbal base
- 2 tbsp butter
- 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
- 1 garlic clove minced
- 1 red pepper chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh basil chopped
Squash soup
- 2-3 lbs organic butternut squash peeled and chopped
- 1/2 lb naturally cured ham
- 1 15 oz. can organic diced tomatoes
- 4 cups chicken stock
- 1/2 tsp ground allspice
- 1/2 tsp mace
- 1 pinch nutmeg
- 2 tbsp curry powder
- salt and pepper to taste
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Instructions
Herbal base
- Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
- Add these ingredients to your pot and bring to a boil.
- Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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