Spiced dahl, slow cooked

Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.

A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.

This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.

I can’t stop at once serve.

 

ingredients

2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
sea salt
black pepper
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves

steamed basmati
fresh coriander leaves
plain coconut yoghurt

 

Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.

Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.

Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.

Season with sea salt + pepper.

Place on low + cook for 6 or so hours, or until the lentils are tender.

Stir through the coconut cream + spinach leaves in the last 10-15 mins.

Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.

 


In good health,

Kristy x

Almond, choc + vanilla bliss balls

Mid afternoon nana nap calling you?

Naturally sweetened with dates, this is an energy booster that is good for you + delish.

A wholesome bite, on the go.

Make up a double batch + freeze so you have a healthy snack on hand whenever you need.

 


makes 20 

ingredients 

150g mix (raw almonds, raw cashews, sunflower seeds, black + white sesame)
250g pitted dates
2 tbsp organic raw cacao powder
1/2 tbsp cold pressed organic coconut oil
1 tsp organic vanilla bean paste

method

Dry toast your nuts + seeds in a pan for a couple of minutes, or until starting to turn golden.

Add all of the ingredients into a high powered blender. Pulse until the mixture comes together + everything is blended nicely.

Squeeze the mixture in your hands, as you form into balls.

Store in an airtight container in the fridge or freezer.

These goodies will last 1 week in the fridge.

 

With love + in radiant health,

Kristy x

Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

CHRISTMAS CAKE 2.jpg

ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x