vibrant spring is here and its time to embrace all the positive energy it
brings with it. Spring is the time for
rejuvenating your mind, body and soul. Morning walks under blossoms and lush
green trees, farmers markets, planting flowers and seeds, and of course cooking
nourishing balanced food. The Yin and the Yang work together to balance your
This is a
macrobiotic vegan bowl that will leave you full and happy. If you prep
everything it will supply lunches for the week.
So what does it
Chickpeas cooked in spices
Fermented Carrots and Cabbage
Cilantro and green onions
Farro is a beautiful
ancient grain full of protein, fiber and iron. Buy organic and cook per
instructions. I soak it for an hour and cook it in the rice cooker at brown
Soak 2 cups
chickpeas overnight and then cook in the pressure cooker until just soft.
Add coconut oil
in a pan. Add 1/2 tsp cumin and mustard
seed and with whole red chilies. Add curry leaves if you have them and let them
splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas
and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam
masala and lemon juice to finish.
I used eggplant,
peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil.
Roast at 375 degree oven for 30 mins.
Cook shelled edamame
I had fermented
cabbage and carrot but you can use store bought fermented veggies.
Chop cilantro and
green onion and use lemon juice to top the bowl off.
Assemble as it
pleases you and enjoy this gorgeous bowl!
I love Moroccan flavors which favor the spices used in Indian cooking like coriander and cumin. This is inspired by those flavors. Although I own a beautiful clay tagine bought from a friend who carried it from Morocco, I made this in a skillet – not sure why:). Equally delicious so the point is that you don’t need to own a Tagine to get the delicious flavors.
Chickpeas are easy to soak overnight and then cook in a pressure cooker for 10 mins. The pressure cooker is my best friend and I avoid the canned version but they can certainly be used here.
I roast my cinnamon, coriander seeds and cumin seeds and then grind them but the good store bought versions are just fine.
As I can’t get enough of eggplant this is another recipe that I go to over and over again. I have used clarified butter but Olive oil is used in the origins of this dish.
You can salt the eggplant for 20 mins and drain the juice before cooking. In season and fresh eggplants don’t need any salting.
The eggs with runny yolks on top makes this a complete meal. You can serve it over rice or couscous but I served it on the own and it was completely satisfying. Stays in the fridge really well and leftover ( if any) can be frozen without the eggs.
Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated. This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.
2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes
Diced tomatoes, cucumbers, red onions, cilantro and mint
juice of one lime
1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)
Mix it all together, add salt to taste and serve anytime.