OK, so much for posting 20 minute meals each week, guess I needed a little break from responsibility! But, I am back and going strong after day 1 of the summer cleanse. So, I am going to kill two birds today and give you a 20 minute meal which also happened to be dinner last night.
I procrastinated on the cleanse prep and did not go shopping until yesterday morning. On the other side of the country, my sister was painfully making her way through Whole Foods in Alexandria, VA. We must have been equally shocked at our grocery bill and our overflowing shopping carts because we both thought out carts were photo worthy. I arrived home to find pictures of her cart and trunk of groceries on my email. She has to drive 40 minutes to get to her nearest whole foods so she decided to shop for the first 9 days, holy cucumbers! Also, a note about the cost of cleansing. There can be a lot of upfront cost if you do not have the spices, oils, etc. Just remember, you will have those things for quite a while, think of it as an investment in your pantry.
OK, OK, enough about the groceries. Onto the food, right? The day started with delicious Thai Greens smoothies and while yesterday’s dishes are pretty basic, there was much planning such as soaking beans for today’s dishes.
Back to business, after raw breakfast and lunch I was really looking forward to dinner! Prasad’s MAYA BOWLS with green chile sauce. Now, lets be honest, without the salt it is a little less awesome but oh well, it is that much healthier, right?
The Maya bowl has a few steps but it is worth it and not terribly difficult. It seems overwhelming, but just take it step by step. It is also fast (20 minutes) if you do it right!
Step One, Quinoa
Cook quinoa. Depending on how many people you are feeding, I would cook 1/2 cup of dry quinoa per person. 1/2 c. quinoa to 3/4 c. water. Bring to a boil and then simmer for about 15 minutes until water is absorbed.
Step Two, Lentil Dahl (serves 4)
Cook while quinoa is cooking
1 Tbsp grapeseed oil
1 Cup onion, white (fine chopped)
2 Cloves garlic, fresh (minced)
1 Tbsp ginger root (finely chopped)
4 Cup vegetable broth
1 Cup lentils, red (rinsed but not soaked)
1 Tsp ground cumin
1 Tsp coriander seed, ground
1 Tsp turmeric
1/4 Tsp cardamom
1/4 Tsp cinnamon, ground
2 Tbsp tomato paste, no salt, canned
1 Tsp sea salt (optional)
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Step 3, Green Chile Sauce ( serves 4)
While your lentils are cooking, blend the following until smooth.
1/2 Cup pumpkin seeds (raw)
1/2 Cup sunflower seeds, dried (raw)
1 Regular fresh anaheim chile
1/4 Cup olive oil
2 Tbsp olive oil
1-2 Cloves garlic, fresh
1/2 Tsp ground cumin
1/4 Cup lime juice, fresh
1/2 Bunch cilantro
1 1/8 Tsp salt
1 Cup water, tap
1 Tsp crushed red pepper
1/2 Tsp ground black pepper
Step four, kale ( serves 4 )
Just before quinoa and lentils are finished, wash and steam kale. Remove stems after washing and tear or cut kale into bit size pieces. Steam for a few minutes.
Step five, putting it all together, don’t forget the applesauce!
Scoop ½ c- 1 c quinoa into bowl. Top with ½ c lentil mixture, ¼ c steamed kale, 2 tablespoons green chile sauce and finish with 1-2 tbs. unsweetened organic applesauce.
You can access all of these recipes at www.pepperclip.com User name : megan Password eloise. And remember, you can print your shopping list there as well. ENJOY!
And PS, even my kids eat this so give it a go for the whole family!