Spiced Apples (1 serving)
Ingredients
1 medium apple, any variety
1 Tsp. ghee
1/2 tsp. cinnamon
1/2 tsp. cardamom powder
1/4 tsp. ground cumin
1 clove
1/2 tsp. fresh, grated ginger
1 – 2 chopped dates
Preparation
Chop and core the apples (you can leave the skin on if you know they are organic). Meanwhile, warm the ghee in a saucepan and add the ginger, cooking until the aroma comes up. Add the cinnamon, cardamom, dates, clove and cumin and simmer 1 to 2 minutes until fragrant. Add the apples and stir to coat with spices. Add water to 1⁄2 the height of the apples and cook gently until the apples are slightly soft. Serve with some of the cooking liquid to bring the full flavour of autumn to your plate
Oat Porridge (1 serving)
Ingredients:
1/2 cup rolled oats
A pinch of salt
1/2 tsp of cinnamon
1/4 tsp Ground cardamom
1 – 2 cloves
1/4 tsp ground ginger
1 tsp ground seeds (optional)
1/2 tsp teaspoon ghee
1 cup water
Preparation:
Add oats, water, and all the spices and play around with what spices you desire and how you would like to make the porridge yummy. Mix the ingredients and turn heat to low. Cover and cook 4–5 minutes, stirring occasionally. You can also add your spice mix here instead of using the spices separately.
Lunch Bowl consisting of Millet, Dhal, Carrot Sabji with Avocado Dressing (2 servings)
Mung Dhal
1 cup of split yellow mung beans or split orange lentils (soaked for an hour)
1 tsp of mustard seeds
1 tsp of ground coriander seeds
1 tsp of cumin powder
1 bay leaf
A pinch of hung/asafoetida
3 cups of water or vegetable broth
1 tsp salt
1 table spoon ghee
Warm the tablespoon of ghee in your sauce pan on a very low heat. Add all of the spices, simmer & stir until the aroma is released. Add the mung beans & stir together. Once all of the beans are covered in ghee & spices, add the warm water or broth. Bring to a low boil, then let it simmer for about 20 min. Continue to cook & stir intermittently until desired soupy consistency is achieved.
Millet
1/2 cup millet (soaked for 1 hour)
1 cup water
Pinch of salt
Drizzle of olive oil
Cook the millet like rice
Sweet Carrots
2 cups washed and sliced carrots
1/2 tablespoon ghee
1/4 teaspoons mustard seeds
1/4 teaspoon turmeric
Pinch of hing
1/4 teaspoon salt
1/2 teaspoon coriander powder
1/2 green chilli, deseeded and finely chopped
1, 5 tablespoons water
1/2 tablespoon grated jaggery or coconut sugar
Heat the ghee in a medium sized pot. Add the coriander seeds, when they pop, add turmeric, hing, carrots, salt, coriander and chilli. Cook uncovered over medium heat, for about 2 or 3 minutes, stirring all the while. Add water and jaggery. Cover and cook for another 5 minutes on low heat.
Now put the cooked millet, the mung dhal, the carrots and half an Avocado on a plate. Drizzle a bit of olive oil, some lime or lemon, scatter fresh Coriander on top of everything and enjoy!