I don’t always stop for lunch and when I do it can be as simple as a few bananas and some yogurt or if I have some delicious leftovers, I might fix them up and have those instead. Today was a spruce up leftovers from the weekend kind of lunch date.
I love to cook and find that chopping vegetables with a wonderfully sharp knife and sturdy cutting board is a powerful meditative practice for me. Over the weekend I made Chana Masala, one of my go to favorites that incorporates a good deal of chopping and includes the magical root vegetable trifecta of Onions, Ginger and Garlic aka Trinity Roots.
This is the recipe I use, I always buy the most organic, pure whole food and spices that I can afford and find. Especially when it comes to herbs and spices, I know that not all brands are created equally. Be sure and read the labels for any canned or jar ingredients, don’t make any assumptions!
I go heavy on the garlic and super heavy on the chopped up fresh ginger. I use Jalapeño instead of a Serrano- being sure to remove most of the seeds and membrane. I didn’t have coconut sugar to add at the end so this time I only added the lemon juice and Garam Masala- and it still tastes Divine!!
I made a pot of Jasmine Rice to serve it with. Individual servings consisted of a bed of rice, topped with Chana Masala, a dollop of organic unsweet plain coconut yogurt, a few fresh cilantro leaves and a few sprinkles of pink salt to taste.
The recipe makes enough to feed a family! That used to work for me, but now that I am single with only one tween at home, it is definitely too much. I will need to have back up plans for the extra next time- anybody? Or work on paring down the recipe…
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