- 1½ cups whole-fat coconut milk
- 1½ cups water
- ¼ cup red curry paste*
- ¾ cup red lentils
- 2 cups packed baby spinach
- 4 cups cooked brown rice or quinoa
- Plain yogurt, garnish
In a skillet with high sides, whisk together coconut milk, water and curry paste. Bring to a boil, reduce to a simmer, and add red lentils. Let simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
Remove pot from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.
- 4 Avocados
- Juice of 1 lemon
- 1/2 iceberg lettuce, finely sliced
- 1 yellow pepper, finely diced
- 1 spring onion, finely diced
- 1 handful cashew nuts, toasted
- 1 handful pumpkin seeds, toasted
Place two of the avocados in a blender with the lemon juice and blitz until smooth and creamy. Place this mixture in a large mixing bowl. Slice the other two avocados in half and remove the stone. Scoop out the flesh with a large spoon and then roughly dice it. Add this to the bowl with the rest of the ingredients and mix well. Serve on your favorite gluten-free bread.
3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
Coarse salt and black pepper or red pepper flakes to taste
5 pounds sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin
Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (Mine is 9.5-by-12-inches, if that helps.) Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450Ã¦F (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.
- Crushed Garlic
- Lemon Juice
- Salted Yogurt
You toast almonds and coconut in a skillet before adding crushed garlic. Then use the same skillet to flash cook a bit of kale, finishing it off with a dousing of lemon juice. Everything comes together in a bowl with avocado and salted yogurt.
- 1 Tbsp. coconut oil or ghee
- 2 tsp. whole cumin seeds (1 tsp. ground cumin)
- 2 tsp. whole coriander seeds (1 tsp. ground coriander)
- ½ tsp. chili flakes, plus more for garnish
- a few generous pinches sea salt
- 2 medium onions (I like using red onions for this)
- 3 medium sweet potatoes (about 1 pound / 500g), scrubbed and cut into cubes
- ½ cup – ¾ cup / 125ml – 175ml water or vegetable broth
- organic, free-run eggs, as many as you’d like
- ½ cup cilantro, roughly chopped
- sliced avocado
- lime wedges
- bread or tortillas
- hot sauce
- extra cilantro
- flaky sea salt and freshly ground black pepper
- Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
- Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 20-30 minutes.
- Add the sweet potatoes and toss to mix with the onions and spices. Add about ½ cup / 125ml water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the sweet potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.
- To cook the eggs, make a few divots in the hash and crack eggs into them. Put the lid back on and allow the eggs to cook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after is eggs whose whites have set, but yolks are runny.
- Just before eating, sprinkle the top with chopped cilantro and some extra chili flakes. Serve with avocado and lime wedges on the side, and crusty bread or tortillas. Allow each person to scoop out their own portion and eggs. Enjoy hot.