Recipes from the Food for Medicine cooking class with Allie White on Oct. 25, 2016. Learn more about the Blush Lane Whyte Ave. cooking classes.

Red Lentil Dahl

Ingredients

1 cup red lentils, soaked overnight
4 cups water
2 carrots, sliced
2 tsp. coconut oil
2 tsp. mustard seeds
1 tsp. whole cumin seeds
½ of a white onion, sliced
1-2 clove garlic, finely chopped
1 tsp. turmeric powder
1 cup of coconut milk (canned, no carageenan)
Herbamere or Sea salt, to taste

1. Wash the lentils well and rinse, then add to a pot with water, bringing to a boil. Lower to a simmer and cook until soft, about 30 minutes or so. Add in the carrots.
2. When the lentils are almost cooked through, heat the coconut oil in a separate pan. Add the mustard seeds, allowing them to “pop” and burst open for about a moment, as you mix them. Make sure not to burn them. Next, add the cumin seeds, onion and garlic, cooking until translucent.
3. Stir in the turmeric and coconut milk until heated, then add into the lentils.
4. Mix all together and season with Herbamere or sea salt. Adjust seasonings as desired.

Squash Curry

Ingredients

1 medium Kambocha squash
1 cup butternut squash (you can use frozen squash)
1 Tbs. coconut oil
¼ cup white onion, diced
2 cloves of garlic, minced
½ tsp turmeric powder
1 tsp curry powder
½ tsp. fenugreek powder (if this is too hard to find, just leave it out)
1 cup of filtered water
1 cinnamon stick
1 cup coconut milk (canned, no carageenan)
Sea salt, to taste

1. Preheat the oven to 375 degrees, and roast the pumpkin whole for about 30 minutes, until it softens. Cut about 2 cups in cubes, and put away the rest in an airtight container to eat for lunch the next day.
2. Heat the coconut oil over medium heat, and stir-fry the onions, garlic, curry powder, turmeric and fenugreek for a few minutes. Add the cubed pumpkin. Stir-fry for a couple more minutes. Add a cup of water, and the cinnamon stick. Now, cover, lower the heat to a simmer and cook for a few minutes.
3. Finally, dissolve in the coconut milk and bring up the heat. Salt to taste. Serve fresh and hot with rice.

Sauteed Collard Greens

Ingredients

20 collard leaves

1/4 cup water

2 tbsp. grade 3 maple syrup

2 tbsp. apple cider vinegar

Pinch fine ground sea salt

1. Wash and chop collards. Remove the stems.
2. Place collards in a large pot and stir in maple syrup, apple cider vinegar, water and salt and bring to a boil over medium-high heat.
3. Reduce heat to a slow simmer and cook until liquid reduces completely. Serve warm.

Optional: Sauté 1 diced yellow onion and fold into the greens as they cook. You can also add 1 clove minced garlic for extra flavor

Wild Rice

Ingredients

1 cup rice

1 3/4 filtered water

1. Rinse the rice. Soak in water for at least 4-8 hours.
2. Rinse again and add to the pot with water.
3. Bring to a boil, turn to simmer and cook for 45 minutes.

Raw Vegan Chocolate

Ingredients

1 cup almond milk

1 tsp. raw cacao powder

stevia, to taste (3-5 drops)

1. Heat the almond milk- either warm or really hot, depending on your taste.
2. Add a 1 tsp. or less of cacao powder and sweeten with stevia.