Today’s guest blogger is a certified raw vegan nutritionist and one of my best friends. She is a killer chef (pun intended) in the kitchen and she comes with knowledge to keep her talking for weeks! Today she is sharing one of her simple, cheap and fast recipes from her blog Ara Goes Green with us. But first a mini lesson about turmeric:
Turmeric facts:
One interesting fact about turmeric is that just adding a pinch of black pepper increases by 2000% the bioavailability of curcumin (the fantastic component that helps you to lower your cancer risk, is anti inflammatory, an antioxidant and increases brain function).
Another fact is that when using the whole root the bioavailability is increased because the natural fats helps to be absorbed directly into the bloodstream. BUT this is not the case for all kind of fats, this mechanism doesn’t work with ghee. Another reason to stick with natural plant based fats!
4-6 servings
- 2 cups (5 dl) rinsed and soaked lentils (soak for at least 1 hour)
- 1 cup (2,5 dl) coconut milk
- 1 to 2 cups (3-5 dl) of water
- 1 lb (450 g) frozen or fresh broccoli
- 1 tablespoon oil (I used sesame oil)
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 2 garlic cloves or 1/2 teaspoon garlic powder
- 1/2 tablespoon sea salt
- 1 tablespoon coriander leaves and a little more for garnish
- Optional: sunflower or pumpkin seeds for garnish
DIRECTIONS
- 1. Heath the oil in a pot, add the garlic and cook for 2-4 min until fragrant.
- Add the lentils and the rest of the ingredients except the broccoli.
- Cover and cook for 20 min or until the lentils start to open. Check the liquid level and add more water if you like.
- Add the broccoli and cook for 10 min.
- Serve and garnish with cilantro leaves and the seeds
