Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
This recipe is a combination which is wonderful in detoxing, full of fresh flavors.
Preparing the chutney with cilantro is what balances the flavors and creates extra harmony in the dish.
Curried pumpkin soup with cilantro, coconut pesto
1 cup red lentil
1 cup pumpkin
1 tsp curry powder
2 tbsp hydrated wakame seaweed
1 tsp fresh ginger
1 tsp cumin seed
1 tsp coriander powder
2tbsp leek sliced
2 tsp dried oregano
3 cups water
Wash the lentils well and place on a boil, stir and cook until they open.
After 20 mins of cooking, skim off any white.
In the meantime peel and dice the pumpkin.
Add to the lentil with spices, ginger, seaweed and curry powder.
Stir occasionally and keep on the medium flame for another 10 mins.
Turn off the fire and serve in bowls.
Cilantro and coconut pesto
2 cup cilantro
1/2 unsweetened coconut flakes
1 tbsp coconut
1 tbsp flax oil
2 tbsp olive oil
1/2 tsp fenugreek powder
1 tsp Himalayan salt
1 tsp agave
1 tsp yellow mustard seeds
In a bowl wash the cilantro.
Add flax and olive oil to the leaves, with salt, fenugreek, and agave.
In a pan heat the coconut oil and place the mustard seeds in until they pop.
Sharply turn off the flame and add them to the cilantro.
Add the coconut and mix well. Serve on top of the soup.