Stoked on my second time using Dal, this time with intention of following the recipe I originally got it for! I sort of followed it, but mostly went with a bit of this and a bit of that as usual. It was a bit spicy, and all the wonderful spice aromas filled my kitchen. It had plenty of crunchiness in it between the sauteed vegetables and toasted almonds, and went perfectly in a wrap. Next time i'm going to make mass amounts and then eat leftover wraps for days...mmmm
-Dal (Split Pigeon Peas or Lentils) with a tiny bit of Agave Nectar
-Spice Combo: Garam Masala, Curry Powder, Turmeric, Cardamom Powder, Mustard Seed, Togarashi (for chili flakes), Pepper and Sea Salt
-Garlic, Ginger, Onion, and Fennel Sauté
-Toasted Almonds, Green Onion
-Steamed Broccoli and a Tortilla
-Spring Mix, Tomato, Green Onion Leftovers
-Ginger Chicken Breast Leftovers
-Pomegranite Dressing (Pomegranite Juice, Olive Oil, Basil, Star Anise, Ginger Juice, Rice Wine Vinegar)
-Dried Cranberries and Beets
-Sea Salt n' Peppa
Pomegranate Overnight OatsDefinitely stoked my mom got a small container of Pomegranate juice from the Farmer's Market! So far I had some straight, used some for Pomegranate Kombucha, and now some for Overnight Oats. It made for a delicious purple hued bowl of oats and goodies.
-60g oats, 150g soymilk, 5g Pomegranate Juice
-6 Brazil Nuts, chopped, Dried Cranberries
-Blueberries and Strawberries
And I made my overnight oats using my new containers from CSN stores. These glass jars by Bodum are light, hold a ton of any grain, bean, or dried food, look nice, and the tops come off and on like your lifting up a cloud, except they are still totally air tight. Win-Win.