Tadka Dal with Potatoes (Split Red Lentils)

We've entered a new realm - the realm of whole food, plant based diet, with no refined sugars or flours, or oils.

So...these next recipes are recipes have been altered to fit into the no anything (see above) category. We've been very surprised to find workable recipes that we've actually liked. The following posts include some of our favorites.

I was at Winco last week checking out their bulk dry options and found some red lentils that I thought might be fun to try out.  They were awesome in this recipe!

Tadka Dal With Potatoes (Split Red Lentils)
1 onion - finely chopped
3 garlic cloves, chopped
2 T. grated fresh ginger
1 jalapeno pepper - sliced into rings (with or without seeds)
2 cups red lentils, rinsed
4 medium potatoes, peeled and diced
1 T. grated fresh turmeric or 1.5 t. ground tumeric
1 t. salt
6 cups water

1 quart tomatoes
1 T. yellow mustard seeds
1 T. coriander seeds
1 T. sesame seeds
2 t. green cardamon pods
2 T. cumin
1 t. allspice

Pre-heat a pressure cooker using the brown setting.
Add a small amount of water, then cook the onions, garlic, ginger and jalapeno until softened, stirring occasionally.

Add the lentils, potatoes, turmeric and salt. Then add the water, stir and lock the lid into place.
Pressure cook on high for 7 minutes.

Release the pressure using the quick release method.

While the dal is cooking, in a cast iron skillet, heat the spices, stirring occasionally - all except for the cumin and allspice.

Once they've begun to brown and are moving around and popping a bit, add 1 quart of canned tomatoes. Use a potato masher or similar tool to break tomatoes down, and boil and stir this mixture, Add the cumin and allspice, and boil and stir until it reduces and most of the liquid cooks off.

Remove from heat.

Serve in bowls, on top of rice or with naan bread, (or a homemade Maseca corn tortilla), with the tomato mixture on top of the dal.

Superfood Orange and Date Protein Power Bars - Gluten free

(Photos coming once they've cooled)

I am so excited about this recipe for protein/power bars!  

Besides being super yummy, they are rich in super foods/nutrients, (google flax, chia, quinoa, sesame, anise, and amaranth), 100% natural (no processed ingredients), and gluten free - yay! Made from nuts and seeds and so full of those healthy Omega 3's that we all need more of, but rarely get. I'm a proponent of 'made from scratch', and love that these are made with home ground nut butter, and my own shredded and toasted coconut. And did I mention that they are yummy?  

Filling and perfect for a morning when you don't have time for breakfast (I have a lot of those), after a run or bike ride, or as an afternoon snack for the kids after school.  Crunchy, nutty goodness, and totally versatile for whatever you might have in your pantry, to suit your taste.   

Heat oven to 350*

Mix the following together, spread on a cookie sheet, and toast in oven for 15 minutes - stirring occasionally. 

1 c. uncooked quinoa

1 c. uncooked oats

1 c. uncooked amaranth seeds

1/2 c. flax seeds

1/2 c. chia seeds

1 T. sesame seeds

1 T. anise seeds

Remove from oven, and place mixture in a large mixing bowl.

Add following fruit and nuts to mixing bowl with cooled grains: 

17-20 chopped (pitted) medijool dates (or any dried fruit - raisins, cranberries, blueberries, cherries)

3-5 chopped dried figs

1 c. shredded, unsweetened, lightly toasted coconut 

(Shred whole coconut, and toast in oven for 60 minutes at *225)

1/2 c. cashews

1 T. chia

Grate zest from 2 valencia oranges into a small bowl, and set aside. 

Binding mixture: 

1 c. unfiltered raw honey

Juice from 2 valencia oranges

2/3 c. nut butter (peanut, almond, or cashew)

(blend 3/4 c. raw nuts in high power blender until it turns to paste)

1 t. kosher salt

1.5 T. coconut oil

Heat honey in saucepan, over low heat.  Add orange juice and bring to a boil. Allow to boil for a few minutes so that it reaches a syrup like consistency. Stir in nut butter and whisk until smooth. Add salt and coconut oil.  Stir constantly and bring mixture to a boil.  Allow to boil for 1-2 minutes. Remove from heat before this reaches a nougat like consistency.  

Immediately pour over grain/nuts/fruit mixture, add grated orange zest, and quickly mix together. Pour into a lightly greased 9x13 pan.  Use hands or spatula to compress, and smooth down, and bake at 350* for 20 minutes. 

Remove from oven and allow to cool for 2 hours.  

Cut into bars. 

Optional - Melt 1 cup semi sweet chocolate chips with 1 T. coconut oil.  Dip bottom of power bars into chocolate, and allow to cool on parchment paper. 

Individually wrap in plastic wrap.  

These store well in the cupboard, or refrigerate or freeze.