• Coconut Oil Versus Coconut Paste

    What’s the difference between coconut oil, coconut paste, and coconut butter? With all things equal, coconut oil is not the same as coconut paste. 

    While all these products are made from coconuts they have different properties and serve different culinary purposes.

    Coconut Oil

    Coconut Oil is the oil from the coconut. When it is cold it sets into what looks like a butter (hence the confusion). When coconut oil is warmed to above 24 degrees Celsius (76 Fahrenheit) it melts to form a liquid. It’s great for a range of cooking purposes, bug repellent, massage, beauty products, tooth or gum pain, a metabolism booster and so on. I love the stuff it is truly a panacea.

    Coconut Paste

    Coconut Paste is the whole coconut (flesh and oil) ground down into a smooth fudge like paste. It is sweet and delicious and fabulous in desserts. Try a spoonful with some orange segments and juice and you have a simple heavenly dessert. Coconut paste is not available everywhere and is somewhat of a specialty that you may need to ask for specifically, or you will be palmed off with some regular coconut oil. Coconut Butter is the same thing as coconut paste but is what Americans call it.

    Sometimes downing a spoonful of coconut oil is a chore. Not so with coconut paste. The one on the left is like dessert in a jar. Coconut paste has the fiber of the coconut meat and remains in a solid state at warmer temperature. It won’t really ever turn into a liquid, but when warm, can become a very viscous batter/paste. I love to use this in desserts because it lends itself to a fudge texture and supplies a boost of sweetness. I wouldn’t be trying to gargle with this to alleviate a sore throat like I would with coconut oil and I also wouldn’t rub this on my skin. The oil is perfect for that and cheaper.

    On the left is the fudge paste, on the right is the ubiquitous oil. Moral of the story? They are different and it is worth getting your hands on some so you can taste the difference. If you were in a pinch and unable to locate coconut paste, you could use coconut oil in lieu, but it won’t supply the taste or texture that the recipe maker was aiming to give you.

    Learn to Make Coconut Youghurt with Natalie on Omstars

    By Natalie Prigoone

    Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • A Cup of Rice

    Growing up in the Middle East, rice was a staple in our home, and served as one of the foundations for our meals.  In our home, basmati rice was the preferred choice.  When Mother was cooking one of her famous Indian or Persian dishes, the strong aroma worked its way from the kitchen to every corner of the apartment before spilling over into the street.  The neighborhood could always tell when Mama Jijina was in her kitchen, cooking.

    As I grew older, I asked to learn a few of her recipes.  The art of cooking rice was on the top of my list.  Mom’s cooking was traditional and, like her Mother, she used white rice and butter when they could afford to do so, or ghee when the budget did not permit it.

    When faced with the choice of white or brown basmati rice, I have a tendency to lean toward the white.  This is partially due to my food-memories, and the desire to replicate a place in time, like those of family getting together and playing with my cousins until dark reeled us back in.

    Over the years, I have adapted Mom’s recipes and learned to use vegan ingredients without compromising taste.  For the most part, this has been simple to do, and allows me to share recipes with a larger group of friends.  In a wonderful way, cooking rice brings me home to my roots.

    This is my mother’s recipe for traditional or, stove top rice, and her motto, one cup of rice for every person.  I have found one cup for every two people is more than ample.

    Ingredients

    • White Rice                              One Cup, Dry
    • Salt                                          1 tsp (or to taste)
    • Extra Virgin Olive Oil            ½ tbsp
    • Glass of Water                      On Standby

    Preparation

    Rice expands as it steams. Select a pot three times the portion of dry rice you plan to cook.

    Soak Step

    Soak rice in warm-to-touch water for 20 minutes.  Allow water to cover the rice by at least one inch; the rice will expand as it soaks.  Cover pot and set timer.

    Rinse Step

    After timer goes off, rinse with water, stir with your hand and pour excess water out, being careful not to allow the rice to escape into the sink – those rascals will try to jump ship.  Repeat rinse step.
    Traditionally, rinsing and stirring the rice with your fingers had a pattern to it.  It was done five or six times to separate the sand, small stones, and husks from the soaked rice.  Today’s rice is fairly clean.

    Cooking The Rice

    After completing the rinse step, add water and allow level to rise 1/2” above rice level and place on high heat.  Add salt and oil.  As water comes to a boil, turn heat down by just a little and place lid on pot, askew.  This allows the rice to boil at a higher temperature.  Turning down the heat by a skosh ensures the starchy foam will not overflow the pot.  Stay present to the boiling water, until you notice 1/8” pockets on the surface of the rice.  Turn the heat to low, or three hairs above low, and correctly place cover on pot. Set timer for 10 minutes.

    Checking If Done

    After timer goes off, stir rice from the bottom of the pot and taste a few grains.  Rice should taste soft and moist.  If it is chewy or hard, add a sprinkle of water and allow it to cook for another 3 – 5 minutes. Repeat taste test and turn heat to off.  Stir, and allow rice to sit a few minutes before serving.

    Potential Challenges

    If you add to much water, the rice will take longer to cook and can turn to a mashed consistency.  This is not desirable!  Better to add water as needed than to overdo it.

    Finally, add oranges for décor and serve with your favorite dish.

    Find great recipes on Omstars to go with your delicious rice

    By Kayo Jijina

    Kayo is a photographer, video editor, writer, and poet. One of Kayo’s life-goals has been to share his poetry and stories, as he creates the foundation for the telling of an epic journey; a journey we must all take. Kayo’s photography, art, and stories can be seen on his YouTube or Instagram.

  • All Squashed Up

     

    Here are some simple ways to make two types of squash, two ways.  The varieties of squash for this dish include Acorn and Butternut.

    Ingredients

    • Butternut Squash
    • Acorn Squash
    • Coconut Oil
    • Rosemary Leaf
    • Sprouted Quinoa
    • Avocado
    • Alfalfa Sprouts
    • Extra Virgin Olive Oil
    • Basil
    • Garlic
    • Pink Himalayan Salt
    • Black Pepper

    Directions

    Sprouted Quinoa

    The first part of the recipe began the night before – you may also buy sprouted quinoa.  I like to soak quinoa the night before I cook it. This allows the quinoa to sprout and also deactivate the enzyme inhibitors. Sprouting quinoa can be achieved very easily by placing raw quinoa in a bowl of clean, non-chlorinated water at room temperature, overnight. Once done, the grains will be noticeably softer and make an excellent addition to salads or other cold meals. You can put it in a cheese cloth or a nut milk bag to drain the water and leave it in the sunlight for a day to allow the quinoa to sprout even more.  If you wish to let the sprouts go wild, this process can be repeated for several days.  Just remember to rinse the quinoa twice per day and leave in the cheesecloth or nut milk bag.

    The science behind the sprouting process and its effect on the seed and the human digestive system is fascinating.  Humans do not have the digestive enzymes necessary to break down the fibers contained in grains, nuts, seeds and legumes. Through the sprouting process, gases are released which activate the natural enzymes and release the nutrients, making them available and easier for human digestion. Germinated seeds are easier to digest and the large intestine does not need to produce bacteria to break down the fiber, avoiding the fermentation process which turns the large intestine acid, when it should be alkaline.

    All grains and seeds contain enzyme inhibitors that interfere with the absorption of proteins, cause gastric distress, and deficiencies in amino acids. They also contain phytates (phytic acid) which block the intestinal absorption of minerals such as calcium, magnesium, iron, copper and zinc which are necessary for strong bones, teeth and for overall health.

    The sprouting process allows enzymes, lactobacilli and other helpful organisms neutralize phytic acid, remove enzyme inhibitors and break down complex starches.

    The quinoa will cook quickly since it has been sprouted overnight.  Add a little bit of coconut oil to a pan with rosemary.  Let the rosemary slowly cook in the oil.  Once it appears to be lightly browning, add in chopped garlic and let cook for 3 mins in the coconut oil. Add the sprouted quinoa and just enough water to cover the bottom of the pan, the quinoa should not be covered. Heat is still medium. Keep stirring throughout and add in chopped basil, pink Himalayan salt and black pepper.  Fluff to finish.

    Butternut Squash

    Next step in the recipe is to cut the tips off the butternut squash, chop in half the long way, then remove seeds. Take the skin off, easiest with a peeler. Chop into small cubes and place into a large pan.   Add a small amount of Coconut oil to the pan.  Next, add in rosemary leaf and cook on medium for 10 mins, stirring every couple of minutes.  Once the squash is close to being done, or soft,  toss in chopped garlic.  The garlic will cook in 5 mins or less at medium heat, which will allow the flavor to be released into the squash without overcooking it.

    Acorn Squash

    While the butternut squash is cooking, preheat the oven to 350.  Chop the tips off the acorn squash, just enough so that it sits flat on a baking tray.  Halve the acorn squash and clean out the seeds.  Add a small amount of coconut oil to each half.   Put the Squash in the oven for approx. 20 – 30 mins.  If you like, finish them off in the broiler to brown the tops.

    Wilted Kale

    Add chopped purple kale to another pan and put on light heat to wilt. Lightly salt and pepper.

    Plating

    Butternut Squash

    To plate the butternut squash dish, you can achieve a simple and beautiful layering effect by using a small bowl.  Start with the butternut squash on the bottom.  Next put the kale, followed by the quinoa.  Press the quinoa down so that all the ingredients are pressed tightly into the bowl.  Cover the bowl with a plate and flip upside down, give it a few taps on the bottom of the bowl to release and remove.  Garnish with avocado and sprouts.  Finish off with light salt, pepper and extra virgin olive oil.

    Acorn Squash

    Once the acorn squash is done, remove from oven and fill with the cooked quinoa.  Top with sliced avocado and add light salt and pepper.  Finish with a light drizzle of Extra Virgin Olive Oil.

    Vallaha, there you have it, all squashed up.  Buen Provecho.

    Health Benefits

    Butternut Squash

    When shopping for butternut squash (technically a fruit), look for a matte color on the skin.  A squash with a shiny skin indicates that it was picked to early.  No need to refrigerate the squash, just place in a well-ventilated area and it will keep for up to 3 months.  Up to a week if cut up and covered in the fridge

    The most notable befits of butternut squash are in it’s color. The color signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body converts to vitamin A) and one cup of butternut squash contains 50% of the recommended daily dose of antioxidant rich vitamin C.

    And in case you aren’t already sold, butternut squash has been shown to be a very powerful anti-inflammatory, making this fruit great for athletes as well as people suffering from disorders like rheumatoid arthritis and asthma.

    Acorn Squash

    Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. One half cup of cooked acorn squash provides about 20 percent of the recommended daily intake of vitamin C. Adequate vitamin C promotes the health of the immune and skeletal systems and may help prevent hypertension, heart disease, cancer and osteoarthritis. The vitamin C content of foods is degraded by exposure to air, light, heat and water. To maximize the amount of vitamin C you receive from acorn squash, use the fruit three to four days after purchase and cut immediately before cooking. Steam or bake the squash instead of boiling it to keep vitamin C from being lost in the cooking water.

    Each half-cup serving of acorn squash contains 13 percent of the recommended daily intake of potassium and 11 percent of that for magnesium. As both a mineral and an electrolyte, potassium plays a vital role in muscle contraction and in maintaining the body’s water balance. Magnesium regulates potassium levels, strengthens bones and teeth, and aids in proper energy metabolism. Regularly eating potassium- and magnesium-rich foods like acorn squash, can lessen your chance of stroke, osteoporosis, depression and diabetes. Acorn squash also contains small amounts of iron, calcium, zinc and phosphorus.

    By Adam Kenworthy

    Adam’s passion and appreciation for cooking arose from his love for extreme sports. Having participated in many tests of physical and mental endurance he quickly realized the impact a healthy and well balanced diet played on his overall performance. Adam began to study various aspects of plant based diets, holistic remedies, and culinary techniques from around the world. Through the use of organic, farm-to-table ingredients, Adam hopes to inspire many to reconsider their current eating habits and direct them toward a more sustainable lifestyle.  He believes that conscious eating is the key to living a more healthy and vibrant co-existence with Mother Nature.

     

    Learn More from Adam on Omstars

     

  • Supercharged Snickers Bars

    As yogis, we all work hard to live as consciously as possible. That includes properly fueling our bodies with nutritious, cruelty-free, foods that are still delicious and satisfying. We’re here to help make that part easy, and we think it’s time to treat yourself! WE found this recipe for Raw vegan Snickers bars with Lee Holmes from Superchargedfood.com, and we can’t wait to try them. Check out her full recipe and give them a try yourself!

    Supercharged Snickers Bars

    Makes: 12 bars

    Ingredients

    Nougat base:

    Caramel:

    Chocolate Topping:

    Method:

    1. Line a 10cm x 20cm tin or tray with baking paper.
    2. In a food processor, pulse the macadamias until they resemble fine crumbs. Add in the coconut cream, coconut oil, rice malt syrup and vanilla and pulse until smooth. Add in the almond meal and Love Your Gut Powder and pulse until just combined.
    3. Spread this mixture into the lined tray and sprinkle over peanuts and sea salt. Place in the freezer for two hours to set.
    4. To make the caramel, stir all ingredients in a bowl until combined. Spread mixture over the peanuts and place back into the freezer for another two hours.
    5. Prepare the chocolate coating by melting ingredients together in a small pot over a low heat. Transfer to a bowl, place in the fridge for 15 minutes to let it thicken slightly.
    6. Remove the bars from the freezer and using large knife, cut into 12 bars.
    7. To cover in chocolate coating, first prepare a rack over a tray to catch any dripping chocolate. Carefully dip bars in the chocolate coating mixture and place on the rack. You want to work quickly here to prevent the bars from melting. This is why it’s important your chocolate mixture isn’t too hot but is still melted and has a liquid consistency. You may wish to work in batches.
    8. Place back into the freezer as soon as possible to set the chocolate. Store in the fridge in an airtight container.

    By Lee Holmes

     

  • Kale, Strawberry and Avocado Salad

    What do you get when you combine sweetness, bitterness and bright colors? A delicious new recipe from Lee Holmes, founder of SuperChargedFood.com. This Kale, Strawberry and Avocado Salad, is is filled with veggies, berries and healthy fats which make a nutrient-dense meal suitable for anyone. Plus, it’s vegan, gluten-free, light, and delicious – a perfect addition to your spring meal lineup.

     

    Who knew healthy could taste so good?

    Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing

    Serves 2-3

    Ingredients:

    Speedy Jam Jar Dressing

    Method

    • In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt. Keep massaging until leaves are soft and dark green
    • Add remaining ingredients and toss
    • To make the dressing whisk all ingredients together

    By Lee Holmes

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

  • Vegan Caesar Salad

    If you haven’t seen Natalie Prigoone’s series, The Great Uncooking, on OMstars – The Yoga Network, you are missing out. Luckily, Natalie shares a few amazing recipes on her own blog from time to time so that we can get a taste of the many new things she’s been cooking up. Give this Vegan Caesar salad a try, plus check out more amazing recipes by Natalie on OMstars.com, or check out her cookbook in the OMstars shop!

    This clever adaptation of a traditional Caesar dressing is actually quite close in flavour.
    Cashews replace the egg yolk and olive oil used in the traditional Caesar mayonnaise. Miso paste replaces the salty anchovies, and I’ve kept the flavours of lemon, garlic, and Dijon mustard.

    Ingredients
    1 cup of soaked cashews (5hours)
    1 tbs miso paste
    2 tsp Dijon mustard
    1/2 lemon juiced
    2 cloves garlic
    Splash of Tabasco
    Splash of Worcestershire sauce
    3/4 cup water

    Method
    Blend all ingredients in blender until smooth. Add the water last.

    Natalie Prigoone, Vegan Caesar Salad, Salad Dressing, OMstars

    This makes quite a lot of dressing so you can store the leftovers in the fridge and it use over the next feed days.

    Salad ingredients
    1 baby cos lettuce
    1/2 loaf of Turkish bread
    1 tbs extra virgin olive oil
    1 small clove garlic
    Salt and pepper

    Method.
    Slice Turkish bread (cross ways) thinly. About 0.5cm or thinner. Brush with olive oil and rub with garlic clove. Alternatively you can finely chop the garlic and place into the oil to flavour it.
    Bake or grill the bread until golden and crunchy. About 15 minutes. If you’re short on time you can pan fry the bread for a similar result.

    Tear up lettuce leaves by hand and scatter in a bowl. Do not cut the lettuce as it makes it go brown. Drizzle on the dressing and sprinkle lightly crushed croutons. Serve chilled.

    Tip: You could also try adding coconut bacon or vegan cheese, but I think this is pretty good as is.

    By Natalie Prigoone

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • Mocha + Banana Smoothie Bowl

    Valentines Day was a little over a week ago, but we’re still craving sweets over here at OMstars.com, so for today, we’d love to share a super simple smoothie bowl that you’ll be able to whip up and serve in minutes! We got this super tasty Mocha Banana Smoothie Bowl recipe from Lee Holmes, founder of Superchargedfood.com. Check it out, then give it a try and let us know what you think!

    Ingredients:

    • 30 ml (1 fl oz) shot of espresso coffee or dandelion tea
    • 1 tablespoon chia seeds
    • 2 tablespoons raw cacao powder
    • 1 tablespoon Love Your Gut Powder (optional)
    • 1 frozen banana, sliced
    • 40 g (11F2 oz/1F4 cup) hazelnuts (or any nuts of your choice), soaked and roasted
    • 125 ml (4 fl oz/1F2 cup) Coconut Milk
    • 125 ml (4 fl oz/1F2 cup) Almond Milk, or other non-dairy milk of your choice
    • toppings of your choice, to serve

    Method;

    Pour the coffee or dandelion tea into a small bowl, add the chia seeds and let them sit for a few minutes. Transfer to a high-speed blender.

    Add the cacao powder, diatomaceous earth (if using), banana and hazelnuts.

    Pour in the coconut milk and almond milk and whiz until there are no lumps; the mixture can be quite thick. If your blender is struggling, add extra almond milk or water in small amounts to help it along.

    Pour the smoothie into a bowl or serving vessel; we’ve used half a coconut shell. Garnish with your choice of toppings — fresh banana slices, a sprinkling of mixed nuts and seeds, shaved fresh coconut, micro herbs — and dig in!

    By Lee Holmes

    See More Recipes By Lee Holmes

    Explore More Plant-Based Recipes on OMstars

  • Roasted Delicata Squash Soup

    OmStars – The Yoga Network presents:  Roasted Delicata Squash Soup by Naomi Seifter. If there is one soup recipe you make this winter, let this be it. The coconut milk makes for a creamy and dairy-free base, while the spice mixture creates a unique, yet subtle, flavor profile; the ideal balance of sweet and spicy. Choose a veggie broth to make the soup vegan, gather up your ingedients, and lets get cooking!

    Ingredients

    Produce
    • 3 delicata squash
    • 3 apples
    • 3 cloves of garlic
    • 1 yellow onion
    • Olive Oil
    • Himalayan Sea Salt
    Liquid
    • 1/2 cup coconut milk
    • 1 cup apple cider
    • 3 tbsp maple syrup
    • 6 cups vegetable stock (See below for optional shiitake mushroom broth* recipe)
    Spices
    • 1/2 tsp turmeric
    • 1/2 tsp paprika
    • 1/2 tsp cayenne
    • 1/2 tsp ginger
    • 2 tsp cinnamon
    • 4 tsp himalayan sea salt
    • 2 tsp black pepper
    Directions
    1. Pre-heat oven to 400 degrees.
    2. Cut squash in half and remove the seeds.  Thick slice the delicata squash and large/rough chop apple and onion.  Peel garlic, and lay squash, apple, onion and garlic in a single layer on 2 baking sheets. Liberally apply olive oil and sprinkle with sea salt. Place in oven to roast for 1 hour at 400 degrees.
    3. When roasting is complete, add produce from your 1st baking sheet to your high-powered blender (Vitamix/Blendtec) with 1/2 of the liquid and 1/2 of the spices (everything except salt and pepper – this will be added at the end). Blend and transfer to a large stock pot.  Repeat the blend process for the second batch of produce, liquid and spices.  Transfer to the same pot.
    4. At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately.  I like to season this soup to taste with salt and pepper when I’m ready to serve it.  As the soup is thick, it can “pop” and make a mess as your heat it up, so it is recommended you use a lid.  An additional note:  If soup is too thick for your liking, feel free to add additional stock.
    5. Enjoy!
    Stock Recipe
    1. To make your own shiitake mushroom broth, add 1 oz. dried shiitake mushrooms to 8 cups of water and bring to a boil. Once water is boiling, turn down heat and let simmer for 45-60 minutes.  Final yield is about 6 cups of stock.

    By Naomi Seifter

  • Baked Apples with Vanilla Ice Cream and Almond Butter Caramel

    Is it just us, or does Winter always seem like the longest of the 4 seasons? Even here in Florida where it feels like Summer most of the time! Luckily, we’ve got more hearty and warming fall/winter recipes to share with you! Today we are sharing a decadent vegan dessert from Devyn Howard – Baked Apples with Vanilla Ice Cream and Almond Butter Caramel! These apples make a perfect winter-time dessert, and as Devyn might say, cruelty-free dessert tastes extra sweet!

    Ingredients

    For the apples:

    -2 apples (I used honey crisps)

    -2 tbs vegan butter (I like Earth Balance)

    -.5 tbs cinnamon

    -.5 tbs sugar

    -two scoops vegan vanilla ice cream (I like Vegallia brand!)

     

    For the caramel:

    -1/4 cup coconut oil

    -1/4 real maple syrup

    -2 tbs almond butter

    -salt to taste

    Preheat the oven to 375 degrees. Place your apples on a cutting board and slice off the top of each apple. De-core the apple without penetrating all the way to the bottom. Carve out the apple so it’ll work like a bowl. Place on a sheet of baking paper on a baking sheet. In a microwave safe bowl, melt the vegan butter, then mix it with the cinnamon and sugar. Drizzle the butter mixture over the apples. Place the apples in the oven for about twenty minutes, or until slightly browned and tender.

    While the apples are baking, combine the caramel ingredients in a bowl. Mix well & set aside. Remove the apples from the oven, and place a scoop of vanilla ice cream in each apple “bowl”. Drizzle with the caramel and enjoy!

    By Devyn Howard

    Devyn Howard, Vegan Food Blogger

     

    Find More Recipes From Devyn On OmStars

  • Gut-Friendly Marrakesh Casserole

    As a practice, yoga asks us to explore the deepest regions, capabilities, and limitations of our bodies, minds, and spirits (among other things). As such, the practice of yoga asks us to take good care of our bodies and stay in optimum health, so that we can move through practice with more ease, and sit comfortably in meditation for longer periods of time. That means only feeding our bodies with the most nourishing foods available. Today’s recipe, by Lee Holmes, is a probiotic-rich Marrakesh Casserole that when eaten slowly and mindfully, will help nourish you from the inside out so that you can engage in a stronger, more comfortable, and all around better practice.

    Ingredients:

    • 60 ml (2 fl oz or ¼ cup) cold-presses extra virgin olive oil
    • 1 large onion roughly chopped
    • 3 garlic cloves minced
    • 2 cm (¾ inch) piece of ginger, minced
    • 1 tablespoon ground cinnamon
    • 1 teaspoon cumin
    • 1 tablespoon turmeric
    • ¼ teaspoon Celtic sea salt
    • 2-3 teaspoons dried harissa
    • 400 g (14 oz) tin diced tomatoes
    • 1 tablespoon rice malt syrup
    • Juice of 1 lemon
    • ¼ cup coriander (cilantro) leaves
    • ¼ cup chopped mint leaves
    • 1 small pumpkin (winter squash), peeled and cut into 5 cm (2-inch) pieces
    • 1 sweet potato, peeled and cut into 5 cm (2-inch) pieces
    • 3 carrots, peeled and cut into 5 cm (2-inch) pieces
    • 1 zucchini (courgetti), cut into 5 cm (2-inch) pieces
    • 400 g (14 oz) tin chickpeas
    • Cooked quinoa to serve
    • 1 tablespoon grated lemon zest, to serve
    • Mint leaves to serve
    • 80 g (½ cup) almonds to serve

    Directions

    • Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat, and sauté the onion for 5 minutes (until translucent).
    • Add the garlic, ginger and spices. Stir well to combine.
    • Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint. Bring to a boil, then reduce the heat.
    • Add the pumpkin, sweet potato, carrot and zucchini. Stir well so they are all covered in the sauce, and simmer with a lid, for 1-hour
    • Add the chickpeas and cook for 5 minutes more.
    • Serve on a bed of quinoa, topped with coriander, lemon zest, and roasted almonds.

    Recipe by Lee Holmes

    Check Out Lee’s Gut-Healing Post That Goes With This Recipe

    Follow her on instagram for more inspiration