Chickpea Curry

Ingredients
2 cups chickpeas, cooked or canned and drained
1 large onion
1 large tomato
2 garlic cloves
1 cup cauliflower
1 can coconut milk
3 tablespoons coconut flour
Fresh basil and hot peppers for garnish (optional)

Curry Mix
1 1/2 tablespoon curry powder
1 tablespoon turmeric
½ teaspoon cumin
¼ teaspoon cinnamon
½ teaspoon thyme
Fresh basil to taste

1. Place onion and tomato in a covered saucepan and let simmer on medium heat for 5-10 minutes to release juices.
2. Add coconut milk, chickpeas, cauliflower and curry mix. Bring to a light boil for 10 minutes.
3. Add coconut flour starting with 2 tablespoons, then add one tablespoon. After adding the two tablespoons let the curry simmer for a couple of minutes in between to monitor the thickness. Note that if you add to much coconut flour, the curry will become gritty with excess flour.
4. Serve with your favourite rice and garnish with basil.

This is an approximate amount generated by https://www.verywellfit.com/recipe-nutrition-analyzer-4157076  

Nutrition Facts
Servings: 4
Amount per serving
Calories 305
% Daily Value*
Total Fat 8.9g 11%
Saturated Fat 5.6g 28%
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 47g 17%
Dietary Fiber 14.8g 53%
Total Sugars 9.2g
Protein 13.5g
Vitamin D 0mcg 0%
Calcium 92mg 7%
Iron 5mg 30%
Potassium 628mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.

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Lentil Soup

Ingredients

4 cups vegetable stock or water
1 1/2 cup red lentils
2 medium potatoes, diced
1 large onion, diced
1/3 cup mushrooms, diced or sliced
2 small zucchini
1 cup of corn
1 scotch bonnet pepper, whole (optional)
2 tbsp rosemary
2 bay leaves
2 tbsp oregano

Directions

  1. Bring vegetable stock to a boil; add potatoes, onion and herbs. Let boil for 10 minutes.
  2. Add scotch bonnet, zucchini, corn and mushrooms. Let boil for 10 minutes.
  3. Add the lentils, cover the pot and have a light boil for 20 minutes or until lentils are cooked.

Sunsets-Sunrises I

Sunsets and Sunrises from around the world.

Can you guess which photos are sunrises and which photos are sunsets? Let me know in the comments below!

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Uxbridge, Ontario, Canada

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Sousslevi, Namibia

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Cape Point, South Africa

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Sète, France

Kuiseb River 

Kuise River, Namibia

I can’t help but wonder how I feel. As I lay under the moonlit sky with millions of stars glistening that seem to be in arms reach. Or the fact that the Kuiseb River in the middle of the desert is flowing. Not to mention it hasn’t flowed since 2005! I cannot grasp my feelings towards this experience. Do I feel lucky? Enlightened? Small, like a grain of sand, is to me but me to the earth? (if you catch my drift) Maybe even privileged. In the sense that no one can truly have the exact experience that I have had personally. Its something I can keep to myself and I don’t need to explain to anyone.


Tuesday, February 14th, was bittersweet. It was my last night in Swakopmund until God knows when, but I couldn’t have asked for a better ending to this chapter. The day started waking up a little bit drunk from the night before. Something that’s been a bit more common than usual but certainly not a problem; in case you are worried. This time it was from a lekker farewell party the night before. I stumbled out of bed and proceed to the fridge where I would then gulp down 100% apple juice which seemed to have hit “the spot”. You know the one where you wake up dehydrated and a little bit of juice seems to make it all better? Ya, that one.
I had t-minus 3 hours to pack my bags I so I thought that I’d get a head to start. I was folding my clothes, sorting everything out and hmm my passport is nowhere in site. Typical me, no one was truly surprised. I mean I’m not THAT bad to lose my most important document, but hey I’ll never doubt myself. After about 30 minutes I found it under the bed in the corner, so that was a huge relief. Now I had t-minus 1 hour because of Netflix. Long story short I finished packing with 20 minutes to spare. Maybe even a new record.
Bones and Lena had come to fetch me from Cois and Bianca’s house to start making our way to the river. The farewell wasn’t so harsh because I knew it wasn’t goodbye forever. In just one and a half months and I would see them in Europe. At 1600hrs we were ready to start the drive.


Bones and Martin were sitting in the front of the truck. Lena, Ambra and I made ourselves comfy in the hub of the truck. I must say it was quite an enjoyable ride. We laid down mattresses, drank beer and listened to my mediocre playlist, which occasionally played a bumping song. No more than 90 minutes later we arrived at the river. I have talked to many people in Namibia and they seem to cherish the rain more then they cherish the oxygen that keeps them breathing every day. So I knew this was a very extraordinary day to have the opportunity to see something so surreal. I couldn’t stop thinking about it the whole ride.

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When I climbed out of the back of the truck my eyes widened and my heart raced with excitement which was most likely similar to the scene in “Charlie and the Chocolate Factory” when the children opened the doors to find a chocolate river. Anne, Dawie, Peter and Nicki are swimming in the river. I had a moment of “Wow this is actually happening”. I quickly changed into my swimsuit and took my first jump into the Kuiseb River. I would call it more of a step and a fall but jump sounds more graceful, so lets’ leave it at that. Lena and Ambra joined immediately after.


I first noticed the water on my skin. It was warmer than I expected but after a hot car ride, it was reasonably refreshing. When I stood up my body seemed to be coated in chocolate. It was ever so tempting to lick my fingers clean. I can’t help but think of “Charlie and the Chocolate Factory” when describing the colour of the river. The water closely resembled milk chocolate. As soon I entered the water my body disappeared.


We spent some time in the river laying on our backs and walking back up and then going back down. You can go as far as you want down the river but you must remember you have to walk back up.


Lena is from Germany, Ambra from Switzerland and I from Canada and we were missing the snow. We climbed the dune next to the river and made sand angles. Bones later joined and we climbed a bit higher to enjoy the unforgettable view.


We climbed down the side of the dune and went to the top of the river just before a small man-made waterfall. About 400m from where base camp was. The four of us relaxed on our backs in the most perfect lazy river Mother Earth could provide for any human. I put my ears in the water to create a noise cancelling effect as I floated down the river. It gave me time to not have any distractions. I experienced the river through my eyes and the feeling of my body.

Once we got back to base camp I enjoyed smothering my body in mud. I thought to myself “Is this the perfect life for a pig?” I could only imagine the answer would be yes. I started a mud fight, Lena and I being on a team and Bones and Ambra; our opponents. It lasted a short 5 minutes but the laughter and memories will last a lifetime.
It was almost time for the sun to set so Anne, Peter, Nicki, Lena and I climbed higher than we did before to have an uninterrupted view. Anne’s life is in the sand as she is a sandboarding instructor so she was running circles around us climbing the dunes. She truly does make it look effortless. I was bitching but I’ll always pat myself on the back when I actually make it to the top. The view is worth it. We stayed on top for 30 minutes as we watched the sunset. We waited for the sun to quickly disappear behind the towering sand dunes in the distant. The edge of the dune is so perfect and soft that it looks 2D. Words cannot describe something so beautiful.


The fire was glistening just waiting for us to braai. Tonight would be a 3-course meal. Lena, Nicki, Peter and I prepped veggies which are slightly unusual. It consisted of potatoes, little pumpkins and mushrooms. All three stuffed with cheese. Anne was there for light support. While Dawie, Martin, Bones and Ambra tended to the fire… so they say. It looked more like they were enjoying the fire to me. No harsh feelings. The first course was the veggies. They turned out great but Lena decided to dump sugar on ALL the potatoes mistaking it for salt. Does that count as sweet potato now? Oh well, we made it work and they were finished off. Up next is the steak. The moment we have all been waiting for as soon as the fire was lit. The steak was grilled to perfection, rare just how we all like it. Last but not least BACON. Bacon and steak on a skewer, what a wonderful dessert.

At 20hrs the moon has started to come up. As the fire died one at a time we wondered off to bed. As we tucked ourselves into our beds the nocturnal animals were starting to come alive.

 

Sweet Potato and Tempeh

Sweet Potato and Tempeh with Maple Syrup Sauce

Ingredients

1 large sweet potato, cubed
1 onion, sliced
1 tomato, diced
3 garlic cloves, minced
1 block of tempeh, diced
1 tablespoon chilli flakes
1 tablespoon rosemary
1 tablespoon thyme (oregano was used in the video)
Avocado oil to coat ingredients listed above**

Sauce

1/3 cup ketchup
1/4 cup maple syrup
2 tablespoons soya sauce (gluten-free if necessary)
1 ½ tablespoons lemon juice Directions

Directions

1. Preheat oven to broil 450F (232C)
2. Combine all ingredients except tomatoes into a large mixing bowl and coat with oil.
3. Place the combined ingredients on a baking sheet and place tomatoes on top. Put the baking sheet in the oven for 10 minutes.
4. Whisk the ingredients for the sauce and set aside
5. After 10 minutes mix the ingredients and put back in the oven for 5 minutes or until sweet potatoes are soft.
6. Once the sweet potatoes have softened, remove the baking tray and recombine the sauce and then pour on top. Mix everything together and enjoy!

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** Both olive oil and avocado oil are healthy unsaturated fats, but their smoking points can draw the line between healthy and unhealthy. Virgin avocado oil has a higher smoke point; 480F-520F, whereas olive oil has a smoke point of about 430F. If an unsaturated oil is exposed to high temperatures and smokes this will cause the unsaturated fats to transform into unhealthy trans fats.

 

Jerk Tempeh, Cabbage, and Rice and Peas

One of my top 10 favourite meals before primarily eating plant-based was jerk chicken, cabbage, and rice and peas. Obviously, the main component, jerk chicken is not plant-based, so rather than not being able to have this meal again, I made a plant-based version. If you do not like tempeh, you can sub it out and replace with tofu. I personally do not like tofu, so I rarely cook with it.

The first few times I made rice and peas I really struggled. I found that many recipes called for way too much liquid and the rice was often soggy. I also was able to feed an army of people which was not ideal. I promise you that I have made my own recipe for rice and peas at least 20x, so I know that it will work for you!

Jerk Tempeh
1 block of tempeh
Jerk marinating sauce, enough to cover the block of tempeh *I have not mastered my own recipe for jerk sauce so in the meantime I use Walkerswood Jamaican Jerk Marinade.*

Rice and Peas
1/2 cup of long grain rice
1/2 cup of water**
1/2 cup of coconut milk
1/4 cup of red kidney beans **Save the liquid from the can or if you boiled the beans save some of the liquid from the pot and use it for the water**
2 scallions chopped
2 cloves of garlic minced
1/2 tablespoon of thyme
A pinch of salt

Cabbage
1 small head of green cabbage or half of a large head
1 small onion
1/2 of a red bell pepper
1/3 cup of thin diagonally sliced carrots
1/4 cup of water or vegetable broth
2 tablespoons of avocado oil, or as needed
1 tablespoon of thyme
1 whole scotch bonnet pepper
Pepper to taste

 

Marinate the tempeh in jerk sauce overnight, if you don’t have time to marinate overnight then marinate it for as long as possible.

To prepare the rice and peas combine all ingredients except rice in a pot and bring to a boil. Make sure that the liquid equals one cup. Add the rice and turn down the heat to a light simmer until the rice is cooked, which is around 20 minutes.

While the rice is cooking turn on your oven to broil at 475 Fahrenheit. Set the oven rack on the second highest from the top. Once the oven is ready place the tempeh on a baking sheet for 10 minutes and then flip over for another 10 minutes.

To prepare the cabbage, take out the core and chop the cabbage. Saute the onions and carrots in oil over medium-high heat in a large frying pan until soft. Add the remaining ingredients, lower the heat to medium and cover until you get the texture that you want, occasionally stirring. It will take around 10 minutes for the vegetables to become crunchy and 15-20 for the vegetables to soften.

Serve the tempeh, sliced, on a bed of rice and peas and cabbage.

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