Well, we have been very busy lately. Hence the two week gap in posting to the blog. Tom has been working for months now round the clock on a research paper entitled "Nutritional Deficiencies in Celiac Disease, is Supplementation Necessary?" He is just about done with it, and I am looking forward to reading it! I will let you know when it is published and provide a link to it.
And here on the home front we have been dealing with the infamous Chicken Pox running through all of four of our children. Our seven year old got it first, two weeks ago, and now our four year old and one of our twin boys has it. The other twin has yet to get it but I imagine we are just around the corner from it. Better to just get it all done at once I guess!
Did you know that Olive Leaf extract helps with chicken pox? I give it to the girls in a capsule and we also break open the capsules and make a paste with water and coconut oil to spread on their skin. It helps to stop the virus from replicating. Just thought I would share this little piece of invaluable information.
On to food now...
The other night I was craving some sort of spicy red lentil dal, but when I went into the pantry to get out the lentils I realized we were out. I had a container of yellow split peas so I thought I would try those out. I just dumped everything into the pot without measuring and out came a fabulous, comforting, spicy dal (Indian stew) that we served over quinoa. So tonight I set off to recreate my "masterpiece" by measuring everything as I added it to the pot.
We served it tonight over cooked quinoa again with Roasted Cauliflower on the side. I tossed the cauliflower with olive oil, sea salt, and cumin seeds. I roasted it in the oven at 425 for about 10 to 15 minutes. Mmm, my 15 month old twins love roasted cauliflower!
Did you know that Cosco now sells organic, gluten-free, pre-washed quinoa? A friend of mine bought 2 bags for me, I think it was $10 per 4 pound bag. This is a great price for quinoa! Tru Roots is the brand name if you are curious.
Hope you enjoy!
Yellow Split Pea Dal
2 teaspoons black or brown mustard seeds
a few tablespoons olive oil, coconut oil, or ghee
1 medium onion, chopped
1 tablespoon curry powder
few pinches crushed red chili flakes
2 teaspoons grated fresh ginger
2 cups yellow split peas, rinsed well and drained
6 cups water
1 to 2 tablespoons tomato paste
sea salt and freshly ground black pepper to taste
1/2 to 1 cup frozen peas
chopped cilantro, for garnish
Heat a 4 to 6-quart pot over medium heat. Add mustard seeds and toast until they begin to pop. Quickly add the oil and onion and saute until onion is very soft and beginning to change color, about 5 to 10 minutes. Then add the curry powder, chili flakes, and fresh ginger. Continue to saute for another minute until you kitchen is very fragrant! :)
Then add the split peas and water. Bring to a boil, then reduce heat and simmer for about 45 minutes or until peas are soft and creamy. Wait to add the salt until the split peas are fully cooked. Then add the tomato paste, salt, pepper, and frozen peas. Continue to cook for a few more minutes or until the frozen peas are cooked. Remove from heat. Serve over cooked quinoa and garnish with chopped cilantro.