Recipe by Paulette Le Pore Motzko
Photography & Digital Photo Arts by Paulette L. Motzko, PLM Studios, Las Vegas, NV.
The finished dish above served with mixed vegetables and steamed broccoli. You’ll have to make three different things to make this dish, but you’ll have healthy leftovers to reheat through the week.
Curried Ginger Garlic Mixed Dhal
- Mix 1 cup of Pride of India Bean and Lentil Super food. ..it is by the way too!
- 3 cups water and soak for 20 minutes.
- Drain the beans.
- Add to a medium-sized stock pot with a lid and cover the soaked beans with water.
- Add in 2 tablespoons “The Best Curry Powder I Ever Made” *recipe follows
- Cook until tender on low to maintain a simmer about 40 minutes.
- Add in 2 tablespoons Mild Coconut Curry by FreshJax Seasoning….Also obtainable through Amazon.
- 1 teas minced garlic
- 2 teaspoons grated ginger
I remember about a year ago I had to write a bunch of web contents for a client and one of them was all about the pros and cons of vegetarian diet compared meat eating and I researched what countries have the lowest incidence of cancer and why. The countries that ate the highest amount of fiber and fresh vegetables in their diet had the least amount of cancer. India was one of the lowest in the world due to the massive amounts of high-fiber that they eat.
For a vegetarian or anyone, a bean us the cheapest and one of the highest quality protein you can eat.
Gingered Thai Red and Texmati Brown Rice with Barley and Rye Berries
- 1 cup Rice Select Brown and Red Rice with Barley & Rye
- 2-1/2 cups water or vegetarian stock, or your choice of liquid
- 1/2 teaspoon salt optional
- 1/2 teaspoon minced garlic
- 1 teaspoon chopped ginger
- 1 teaspoon butter or New Balance Vegan Spread
- Mrs. DASH HERB AND GARLIC NO SALT SEASONING
Combine all the ingredients together in a medium-size saucepan.
Bring to a boil and reduce the heat and simmer for 45 minutes or until the water is absorbed.
Once cooked, remove from the heat and let stand covered for about 5 or 10 minutes.
Prepare Pride of India Deluxe Bean and Lentil mix as said on the container. 1 cup bean mix to 3 cups water & soak 15 to 20 minutes in cold water and drain.
I bought mine on Amazon Prime and love it. When you see how good it is for you, you’ll love it too! It has 10 grams of protein and 7 grams fiber in each serving.
It’s gluten free, vegan, non-gmo or GMO-free, BPA free. In my book a Triple Winning Product.
The Best Curry Powder I Ever Made
(Adapted from the Curry Powder recipe in Wolfgang Makes it Healthy. I just used glass cayenne pepper than what he called for. Otherwise I made it exactly like he said.)
- One fourth cup whole coriander seeds
- Two tablespoons whole green cardamom seeds
- Two tablespoons whole yellow mustard seeds
- 1 tbsp plus one teaspoon whole fenugreek seeds
- 2 teaspoons whole cloves
- One teaspoon whole black peppercorns
- 1 large cinnamon stick, broken into several pieces
- 1/4 cup ground turmeric- yes you read that right! Turmeric is a really wonderful spice made from a root of a plant that is highly good for you and has been proven to lesson joint pain.
- Two tablespoons ground ginger
- Up to 1/2 tablespoon ground Cayenne. I only used 1 teaspoon.
One by one, and a small, dry Skillet over medium heat, toast each of the whole spices – the coriander, cardamom, cumin, mustard, fenugreek, cloves, peppercorns, and cinnamon stick.
In a Ninja, Magic Bullet or other small food processor, grind the spices to a fine powder. With my Ninja I didn’t have to grind them in small batches- it simply turned it all into a powder. It’s amazing. The aroma of the roasting spices over the burner was phenomenal. No way, no how do you ever get the same effect from store bought curry powder.
Past the ground spices through fine mesh sieve set a robo land press with a rubber spatula or spoon.
Add the ground turmeric, ginger, and kind and stir well then store the spice blend in the fridge or in a freezer bag in the freezer.