- SWEET POTATO-LENTIL STEW
- 1/4 c safflower oil
- 1 medium onion, diced
- 2 small tomatoes, diced
- 1 t minced ginger
- 1 1/2 t turmeric
- 1 t cumin
- 1 t ground coriander
- 1/2 t ground cinnamon
- 1/8 t cayenne
- fine sea salt
- 2-3 medium sweet potatoes, peeled and cut into 3/4" cubes
- 7 cups vegetable broth
- 1 c lentils (red or brown)
Heat oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for 2 minutes or until onions start to soften. Stir in the tomatoes and ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten flavors.
Add the sweet potatoes, broth. Stir well, and bring to a boil over medium heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 20 minutes. Add the lentils and simmer for another 20 minutes. You can also puree a portion if you prefer.
- 1/3 cup blanched almonds
- 1/3 cup shelled walnuts
- 1/3 cup flower seeds
- 15 pitted dates, preferably Medjool
- 1/4 tsp cardamom
- 1/4 tsp. cinnamon
- Few drops pure orange oil
- Coconut Oil
Shredded coconut and toasted sesame seeds for rolling
Put all ingredients in a food processor fitted with the S-blade and pulse the machine util the mixture forms a thick paste. Add coconut oil so that when you squeeze it in your hand it holds together and can form a ball.
With a spoon, form the mixture into bite-size balls, shaping them gently with your hands and putting them on a plate or tray.
Roll in toasted sesame seeds or shredded coconut.
Tahini and No Garlic Hummus
- 1 cup sesame seeds
- 3 tablespoons or more extra virgin olive oil (see Note)
- Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
- Once they're toasted, let them cool a few minutes then add them to a food processor.
- Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
- Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.
- Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
* The texture may be slightly gritty, which isn't a problem, you won't notice it at all when you use it to make hummus for example. But if you want it a little smoother you can run it again through a high-powered food blender.
* Instead of olive oil you can also use sesame oil, but olive oil is traditional. (Use raw sesame oil, not toasted)
No Garlic Hummus
- 2 cups canned chick peas, drained, liquid saved
- 1/4 cup + 2 Tbs. reserved chick pea liquid
- 1/4 cup homemade tahini
- juice of one lemon
- 2 tsp of coconut aminos (substitute 1 tsp. of salt if you don't have)
- 1 Tbs. of olive or sesame oil
- 1Tbs. ground cumin
- Pinch cayene pepper
Put all ingredents in a food processor and blend until smooth. Taste and add ingredients to your liking.