Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..
Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice. Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value. It also helps to prevent the rice from spoiling during its 18-24 hour germination period.
Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices. Served with hot tandoori naan brushed with melted ghee..
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..
Sprouted Brown Rice Curry
Makes about 4 servings
2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw coconut flakes
To germinate rice, place in a bowl and cover with 100 degree water. Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.
Toast coriander and cumin seeds in a dry skillet until fragrant. Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.
Sauté chiles, onions and garlic in ghee until softened.
Combine vegetable stock and water and bring to a boil. Stir in corn and simmer 20 minutes. Stir in rice, cover and simmer 20 minutes. Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes. Adjust flavor with salt if necessary.
Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Trim goat meat of fat and silver-skin and cut into 1-inch cubes. Thoroughly rinse then pat dry. Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears. Add the goat and sear until dark brown with a slight surface crustiness. Transfer meat to a plate.
Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture. Add ginger, garlic and dry spices and cook until a thick paste is formed.
Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes. Stir the pot now and then, adding water as needed to keep it from thickening too much.
Taste for salt, then add chopped cilantro just before serving.