This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multilayered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.
2 cups (500 mL) brown rice
1 cup (250 mL) red lentils
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) unrefined salt
1 to 2 Tbsp (15 to 30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
Put brown rice in bowl and cover with 4 cups (1 L) filtered warm water. In second bowl cover lentils with 2 cups (500 mL) water. Add 1 Tbsp (15 mL) lemon juice to each bowl. Let both bowls sit overnight (8 to 12 hours) at room temperature, covered with tea towel.
Drain water from both bowls. Blend rice and lentils separately in food processor or high-powered blender with fresh filtered water (approximately 2 cups/500 mL water for rice and 1 cup/250 mL water for lentils) until smooth and creamy.
Mix both purées together with salt, adding more warm water if needed, to make batter the consistency of cream. Cover and leave another 24 hours in a warm place, such as on top of the fridge.
When fermentation is complete, batter is ready for frying. Heat cast iron pan until it’s very hot to avoid sticking. Fry like pancakes, using butter, ghee, or coconut oil to coat pan.
Note: you can add more water to make a thinner crepe-like pancake, if desired. If the batter is too sticky, add additional oil (approximately 3 Tbsp/45 mL) to batter before frying.
Makes about 20 thin pancakes. Serves 8.
Each serving contains: 81 calories; 2 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 1 g fibre; 292 mg sodium
5 to 7 small to medium new potatoes, halved
2 Tbsp (30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
1 Tbsp (15 mL) mustard seeds
Dried red chilies to taste (optional)
1 tsp (5 mL) turmeric
1 medium yellow onion, chopped
1 cup (250 mL) green peas (optional)
Unrefined salt, to taste
Boil potatoes until very soft. Cut into small slices and set aside.
Add butter, ghee, or oil to pan over medium heat and add mustard seeds. Cook until they pop. Add chilies (if using), then turmeric and onion. Cook until onion is translucent. Add potatoes and green peas (if using) and salt to taste. Sauté until soft.
Serve dosas with dosa filling either on top or inside.
Each serving contains: 156 calories; 4 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 28 g carbohydrates; 4 g fibre; 35 mg sodium
source: "Culinary Spices for Life", alive #354, April 2012
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.
Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish. Terrific with tarragon Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.