As the temperature gets low our bodies start to ask for dense food, like in summer when we crave fruits and fresh dishes, always listen to your body. Eating whole and primal foods will help you to listen to those signs.
I love Indian food, is one of my favourite ones next to Thai, Mexican and Italian. Unluckily for me I haven’t been able to find a nice Indian restaurant in the city I’m currently living, Merida in south Mexico, so when life gives you lentils mix them with turmeric!
One interesting fact about turmeric is that just adding a pinch of black pepper increases by 2000% the bioavailability of curcumin (the fantastic component that helps you to lower cancer risk, it’s anti inflammatory, antioxidant and increases brain function). Another fact is that when using the whole root the bioavailability is increased because the natural fats helps to be absorbed directly into the bloodstream but not all kind of fats, this mechanism doesn’t works with ghee. So let’s stick with natural plant based fats.
2 cups rinsed and soaked lentils (soak for at least 1 hour)
1 cup coconut milk
1 to 2 cups of water
1 lb frozen broccoli or fresh
1 tbsp oil (I used sesame oil)
1/2 tsp black pepper
1 tsp turmeric powder
2 garlic cloves or 1/2 tsp garlic powder
1/2 tbsp sea salt
1 tbsp coriander leaves and a little more for garnish
Optional: sunflower or pumpkin seeds for garnish
1. Heath the oil in a pot, add the garlic and cook for 2-4 min until fragrant.
2. Add the lentils and the rest of the ingredients except the broccoli.
3. Cover and cook for 20 min or until the lentils start to open. Check the liquid level and add more water if you like.
4. Add the broccoli and cook for 10 min.
5. Serve and garnish with cilantro leaves and the seeds