Masoor Dal soup

This is a soup I've been seeking out around the slope as things get chillier here. It can be found in various incarnations at Middle Eastern and Indian restaurants, from our favorite Indian take out place(where they make it spicy and serve it with a lemon wedge dropped in) to the falafel joints where it's a dependably mild and nourishing staple. 

Here's my best effort at a mild Indian version, for Ike's not so spicy palate.

masoor dal

2 tablespoons vegetable oil or ghee
2 cups chopped onions
4 garlic cloves, minced

3 cups water
1 cup dried masoor(red) lentils
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon fresh minced ginger
1/2 tsp garam masala

Heat 1tbsp oil or ghee in a soup pot over low heat. Add half the onions and saute for a few minutes.  Add half the garlic, and half the spices and continue to saute for a few more minutes until spices release their aromas. Add lentils and water and bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. 

While the lentils boil, heat 1tbsp oil in medium skillet over medium low heat. Add remaining  onion and garlic and sauté, add spices as onions begin to become translucent. Continue to sauté until onions are tender and golden brown.  About 10 minutes.

When lentils are soft and cooked through, add sauteed onions and spices to lentils. Using a hand blender, purée until soup is as smooth as you'd like. Simmer 5 minutes to blend flavors. Add salt to taste. Serve as soup or over aromatic basmati rice. Top with chopped cilantro. Scrumptious!

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Wonder Brownies.

1/4 Cup butter 

1/4 cup coconut oil

3/4 Cup xylitol or more to taste

1 Tsp vanilla

2 eggs

1/2 almond flour

1/2 Cup cocoa

1/4 Tsp baking powder

1/4 Tsp salt

1/2 Cup chopped walnuts

Directions:

Pre-heat oven to 350 degrees. Grease 9 inch square pan. 

Stir coconut oil, butter and xylitol together in small saucepan on low heat until xylitol dissolves.

Beat eggs in a large bowl, add vanilla and butter mixture. Beat until well blended using a spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture. Add nuts if desired. Spread into a greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownie pulls away from the edge of the pan.  Serve with milk. Scrumptious!

Almond spice muffins.

These are delicious, highly adaptable and ok to eat when on a strict candida diet.  I dropped a few blueberries into some of them for Ike.

Makes 12 smallish muffins.

Set oven to 350 and grease or prepare muffin tins with liners

In a saucepan, combine:

1/2 cup coconut oil (you can use butter, 6 Tablespoons, a little less than a stick)

1/3 cup sugar (or xylitol) to oil/butter.

Heat on low until butter is melted and sugar is dissolved.

Combine in a large bowl with a large spoon:

3/4 cups almond flour

1/3 cup flax meal

1 tsp cinammon

1 tsp nutmeg

1/2 tsp baking powder
1/2 tsp salt

Make a well in the center and add:

3 eggs

1/2 teaspoon vanilla extract

Scramble together eggs without mixing into the dry ingredients.
Add oil/butter mixture and mix with eggs, still without mixing into the dry ingredients

Finally, gently stir the dry ingredients into the wet until just mixed.

Spoon into muffin tins.

Bake for about 20 minutes at 350, serve with a pat of butter.

Make them chocolate!

Same as above but pull the spices and add 1/4 cup cocoa powder.

Scrumptious.