create. inspire. share.

Curried Green Cabbage

May 17th, 2012 003

I think I may have mentioned a time or two that I’m a little crazy about Indian spices.


Here’s another one of our favorite side dishes that I would typically make along side Chickpea Curry or Mung Bean Coconut Curry, but it’s also a great little snack for the mid-afternoon munchies – and SUPER healthy!  🙂

What you’ll need to start…

  • 2tbsp of coconut oil (melted)
  • 1 finely chopped onions
  • 3-6 finely chopped or grated cloves of garlic (I sometimes use 8!)
  • 1tbsp of cumin seeds

You could add some heat here by adding a finely chopped chili pepper of your choice (or cayenne) … we tend to leave that out so we don’t scar my four year old’s palate.  🙂

Saute the above for about five minutes on medium heat and then add…

  • 1 heaping tbsp of freshly grated ginger
  • 1tbsp of each turmeric, ground coriander and ground fenugreek
  • a dash of pepper
  • and a dash of asafoetida (optional, but if you live in Vancouver the BEST place (in my opinion) to purchase this spice is Rangoli!)

Cook these for another five minutes on medium heat and then add in a whole head of chopped green cabbage.

Now, about five or ten minutes in you’ll be itching to add some water… but don’t do it (yet)!  🙂

Add in the juice of one lemon and just keep stirring, making sure all the goodness is not sticking to the bottom.

Once the cabbage has been in the pan for about twenty minutes, turn the heat down a little, add no more than two tablespoons of water, give a good stir and cover for another ten minutes.  Then, turn off the heat and let it camp out for another ten minutes (with the lid on) add a bit of salt and voila!

If you enjoy Indian spices as much as we do, this will most definitely be your new favorite way to eat cabbage!

Find us on Facebook at

Happy, healthy eating y’all!

1 Comment »

Curried Lentils

Indian Spiced Lentils

I have to admit, I am a little crazy about Indian spices.

This is a very simple, very healthy one pot recipe that we make at least once a week.

Lentils are a good source of protein, fiber, vitamins and minerals… you should really eat some!  🙂

What you’ll need…

  • 1c of red lentils
  • 2tbsp of coconut oil
  • 6-8 cloves of garlic
  • 2 onions
  • a yam/sweet potato or two
  • 1-2 tbsp of ginger
  • 1tbsp of cumin seeds
  • 1tbsp fenugreek
  • 1tbsp turmeric (fresh turmeric is awesome!)
  • 2tbsp coriander
  • a pinch of cinnamon
  • a pinch of asafoetida (optional)
  • 1/4c of tomato paste
  • a big handful of cilantro
  • S & P to taste

Rinse and soak lentils while you are prepping the rest of the ingredients.

Melt the coconut oil and add in the chopped garlic and cumin seeds.  Let those sizzle for two or three minutes on medium heat.

Add in the diced onions and cook another five minutes.

Add all your spices, including the freshly grated ginger and cook another two to three minutes.

Add in your grated yams (if you choose to use them) and the tomato paste and give it all a good stir until everything is nicely bended.

Give your lentils another good rinse and toss them in to the pot.

Cover the fragrant deliciousness with four cups of water, bring to a boil, back down to low to medium heat and put a lid on it!  🙂

Add half your cilantro after lentils have absorbed most of the water (20ish minutes – add more water if you wish) and the remainder of the cilantro just before you serve….salt and pepper to taste…………………………and voila!

I hope you enjoy this one as much as we do…..happy eating!!

Find us on Facebook at

April 24th, 2012 003


Thai Curry

March 8th, 2013 007

Find us on Facebook at

I was craving these spices so I quickly threw all of this together and it was so yummy I just had to share.

And… it was done in fifteen minutes.  Yay!

What you’ll need for two servings…

  • 2 small red onions
  • 4-6 cloves of garlic
  • 1 heaping tablespoon of finely chopped lemongrass
  • 1 tsp of freshly grated ginger
  • 1tsp of turmeric, cumin, coriander and fenugreek
  • 3tbsp of tomato paste
  • 1tbsp of tamari
  • 1tbsp of organic rice wine vinegar
  • juice of one lemon
  • 2c of water (or substitute some coconut milk for some of the water)
  • 1tbsp of sugar is optional – we did not use it today and it was slightly sour… and lovely!

Sizzle the onions, garlic, lemongrass and ginger in a little bit of coconut oil over medium heat for a few minutes.

Add in the spices… stir and let them toast for another couple of minutes.

Add in the remainder of the ingredients and let it all bathe together for a bit so all of the flavours become really good friends.

Throw in a handful of chopped cilantro and basil and serve over a generous amount of fresh spinach and about a half a cup of brown rice.  You could also add a few of your favorites thai/curry spices.  YUM!

Absolutely delish!!!


Chickpea & Yam Soup

February 6th, 2013 019

Sometimes the best dinners come together in fifteen minutes!

Yay!  🙂

What we used…

  • 1 can of organic chick peas
  • 2 yams or sweet potatoes (the orange ones)
  • 1 shallot or onion
  • 1c of spinach
  • 1.5c of  ‘so delicious’ (and it is that!) coconut milk
  • 1c of water
  • 1 ‘edward’s & sons’ curry cube
  • 1tbsp of freshly grated ginger and garlic
  • a pinch of turmeric and a dash pepper (no need to add salt if you use the curry cube)
  • a big handful of chopped cilantro


Rinse and drain your chickpeas and throw them into a medium sized pot with everything else, except the cilantro.

Bring to a low boil and then turn down to medium heat and cook for ten minutes… just until the yams are cooked through.  The smaller you dice them the faster they’ll cook.  🙂

I used a fork and gave everything a quick mash… really just for the four year old.  🙂

Add in your cilantro and serve… maybe with a little sauteed organic cabbage on the side?

So good… SO delicious!

Happy, healthy eating y’all!

Leave a comment »

Coconut Curry Lentil Soup!

I can’t believe I haven’t done this before!  🙂

December 14th, 2012 017

What you’ll need…

  • 2c of soaked red lentils
  • 2c of water
  • 1c of ‘native forest’ organic coconut milk
  • 2 onions
  • 1.5 cubes of ‘edward & son’s’ curry cubes (we used one yellow and half of a red one)


Put everything into one big pot… bring it all to a boil… turn down the heat… cover and let it all cook for about twenty minutes.


So simple, SO tasty and pretty good for you.  🙂

You could always add in some cilantro or parsley… or you could top it with a few crunchy kale chips!  Have you seen our recipe for those?  🙂

Happy Friday!

Leave a comment »