Recipes

Wash the chana dal thoroughly and soak for 30 minutes. Drain, cover with fresh water and bring to a boil, cover and simmer for 20-30 minutes until dal are soft. Cook uncovered until liquid is gone.

Heat oil in large pan and fry mustard seeds for 2 minutes - until they start to sputter. Add onion, ginger, garlic, and red chili and fry for 5-6 minutes, then add spinach and cook for 10 minutes until spinach is dry and liquid absorbed. Stir in remaining spices and salt, and cook for 2-3 minutes. Add the chana dal to spinach and cook for about 5 minutes. Serve.

*You can also make this dish with canned chickpeas. If so, skip step one but drain off liquid, rinse in water, drain again and then add in at the after cooking the spinach.

Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.

Makes 4 servings.

Preparation time: 35 minutes Makes 4 servings Place apricots, prunes, apple, pear, cinnamon, nutmeg, and juice in a medium-size pan; bring to a boil. Reduce heat and simmer, covered, for 20-30 minutes, until all the fruit is soft. Remove cinnamon stick. Grind nuts to a fine meal in a small grinder. Put ground cashews, maple syrup, and vanilla in the blender. With blender running, add water a little at a time until the consistency is thick and creamy. Put compote in individual serving bowls and top with nut cream.