I want ice cream- is what I’ve been thinking most of the day. Was I desperate enough to leave the boat in our dinghy tie the dinghy up ashore, walk over ½ mile in stifling heat to the bus that we drop me off a ¼ mile from the one store I knew of on Grenada that has non-dairy ice cream- no I wasn’t, but I was close. I’ve been sick for a couple days, I guess with some type of cold that has my nose running like a class 3 rapid. And when it finally occurred to me to take an anti-histamine it laughed at my effort and did absolutely nothing to help my symptoms. I haven’t left the boat all day or been more than 3 feet away from our box of tissues.
Anyway, it neared close to dinner and I tried to come up with something I felt like eating that wouldn’t be too much effort. Lentils. Not quite ice cream, lentils are a stabilizing sort of comfort food. I got the inspiration for this recipe from years ago in Yoga Journal and added a little Grenadian flare using their local spices and Callaloo.
What you'll need/ Ingredients:
2 tbls. Earth Balance (or vegan butter/ghee)
1 tsp. cumin seeds
1 cup lentils (rinsed)
4 ½ cups water
1 tsp. ground turmeric
½ tsp. ground cardamom
2 tsp. ground coriander
2 tsp. fresh grated ginger
1 ½ cups Callaloo (spinach also works)
What’s next:
-In medium sized pot melt the butter over medium low heat and toast the cumin seeds for a minute or two.
-Add the water and lentils and all the spices and turn the heat up to bring to a boil. Once boiling, reduce the heat to simmer and add Callaloo*; simmer for 30 minutes.
*If using spinach instead of Callaloo do not add until the last 5 minutes of cooking.
I serve this with a sprouted bread and “butter.”
**Makes enough for 4 Martys**
Anyway, it neared close to dinner and I tried to come up with something I felt like eating that wouldn’t be too much effort. Lentils. Not quite ice cream, lentils are a stabilizing sort of comfort food. I got the inspiration for this recipe from years ago in Yoga Journal and added a little Grenadian flare using their local spices and Callaloo.
What you'll need/ Ingredients:
2 tbls. Earth Balance (or vegan butter/ghee)
1 tsp. cumin seeds
1 cup lentils (rinsed)
4 ½ cups water
1 tsp. ground turmeric
½ tsp. ground cardamom
2 tsp. ground coriander
2 tsp. fresh grated ginger
1 ½ cups Callaloo (spinach also works)
What’s next:
-In medium sized pot melt the butter over medium low heat and toast the cumin seeds for a minute or two.
-Add the water and lentils and all the spices and turn the heat up to bring to a boil. Once boiling, reduce the heat to simmer and add Callaloo*; simmer for 30 minutes.
*If using spinach instead of Callaloo do not add until the last 5 minutes of cooking.
I serve this with a sprouted bread and “butter.”
**Makes enough for 4 Martys**
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