Search

Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Orange-Miso Tempeh (Vegan, GF)

By , February 6, 2021

‘The problem with being an adult most of your life, is not having been a child long enough.’

This is a dish I made for my finals at culinary school. The idea was to be given a restricted list of ingredients and a limited amount of time and to come up with an entrée that has a protein, grain, sauce and green vegetable on the side. 

To walk into what we call an Improv like this, you have to be willing to fail. Just cook and be happy with the end result. When you take that risk, you’ll be surprised what you can accomplish. It is normally better than if you had made a plan, because you have to adapt as you go, which is a great stimulation and liberation to the imagination. 

For this dish I made a quinoa as the base grain, tempeh as the protein and topped it with the orange-miso BBQ sauce. These alone supplied 2 full protein sources and over 50g of protein. I served it with a side of sesame spinach (Gomae) and pickled radish. 

For those of you less familiar with Tempeh, here are some highlights. 

Tempeh is a traditional Indonesian food most often made from Soybeans (it can be made with chickpeas, beans, grains). Unlike Tofu it is a whole food, as it uses the whole soybean. 10oz supplies around 50g protein. It is also high in vitamins and minerals, a good source of iron, manganese, phosphorus, magnesium and calcium. It is a good source of prebiotics (good food for your gut) and due to its fermentation also a probiotic. It can be eaten without any preparation or cooked. 

From an Ayurvedic perspective, Tempeh is seen to be satiating, nutriative and grounding. Made up of the Earth element, it is good for Pitta and Vata therefore but can aggravate Kapha in excess.

Orange-Miso BBQ Sauce

Ingredients

  • 3 Tbsp. Maple Syrup
  • ¼ cup Tomato Paste
  • 1 Tsp. Dijon Mustard
  • 1 Tbsp. White Miso
  • 1 Tbsp. Apple Cider Vinegar
  • Juice of 1 Orange
  • 1 Tbsp. Kudzu or Arrowroot Starch
  • ½ Tsp. Salt

Method

  • In a small pot combine the maple syrup, tomato paste, mustard, miso, vinegar and juice. Cook on a low heat for 5 minutes.
  • In a small bowl, dissolve the kudzu or starch in a small amount of water, once dissolved add another ½ cup water. This is your ‘slurry’. 
  • Add the slurry to the saucepan and whisk continuously to prevent lumping. Add the salt.
  • Let mixture reduce to a thicker consistency. Adjust for salt and add a few chili flakes if desired. 

This sauce is adapted from an Institute of Culinary Education, Health Supportive Degree recipe.

Tempeh

  • 8oz Tempeh, crumbled
  • 2 Tbsp. Sesame Oil

Method

  • In a frying pan, warm the oil and stir until starting to brown, c. 5-7 minutes.
  • Take the tempeh off the heat and add the Miso-BBQ sauce. Mix until all the tempeh is well covered. Sprinkle with scallions and sesame seeds to garnish.

Kudzu-Apple Sauce

By , January 30, 2021

‘Sometimes the questions are complicated, and the answers are simple.’

As I come to the end of culinary school (signal, wistful sigh), I started thinking about all the new ingredients and information I have learnt and what new recipes I will be integrating into my day to day. Kudzu or Kuzu as it is known, is one such ingredient, that has come up in our recipes again and again. So, what is Kudzu and why should you consider adding it to your repertoire? 

Kudzu is a dried root of Pueraria lobata, a leguminous vine native to South East Asia. Also known as Japanese Arrowroot. When ground it looks like chalk.  For more than 2000 years this root has been used in Chinese medicine as an herbal remedy that helps with fever, cold, digestive disturbances, calming the nerves, stabilizing blood sugar, relieving chronic migraines and easing muscular tension.

From an Ayurvedic standpoint, Kudzu has been long used to help stabilize the nervous system and promote the production of serotonin and dopamine. Used in remedies to help rejuvenate the body. Due to it being categorized as sweet in Ayurveda, it is Pitta and Vata balancing and will increase Kapha in excess (hard to have in excess). 

Over seventy phytochemicals have been identified in Kudzu Root, with studies showing support for the cardiovascular, cerebrovascular and endocrine systems[1]. Phytochemicals may have the potential to aid the function of the immune system, protect cells from oxidative damage that may lead to cancer, reduce inflammation, slow neurogenerative disease and regulate your hormones. They are found in all plants (Phyto=plant in Greek), but are present in especially high concentrations in some. 

How can I integrate it into my everyday diet? Kudzu is a great thickening agent for and can be added to sauces and soups in place of starches, like cornstarch for that purpose. It balances acidity, making it great is sweets and desserts. My favourite way to use it, is as a fruit sauce, just add and heat and it will thicken up. 

It can also be used as a hangover cure, just 1 TBSP Tamari/Soy Sauce, 1 TBSP Kudzu and 1 Cup Water, Heated will do the trick.

Kudzu can be found in Japanese/Asian supermarkets, health food shops and online.

Ingredients

  • 1.5 Tbsp. Kudzu 
  • 1 cup Apple juice
  • 1 Tsp. Vanilla essence (optional)

Method

  • Make sure the Kuzu is ground into a powder, by using a mortar and pestle, the back of a spoon or a spice grinder
  • Add all ingredients into a small pot, gently bring to the boil and then down to a simmer until it starts to slightly thicken.
  • Take off the heat
  • The mixture will thicken more as it sits. If you want to drink it, take it off the heat and use immediately. If you would like to use like apple sauce, on oatmeal for example. Let it thicken slightly more on the heat or take off the heat and leave for 3-5 minutes before you use it. 

[1]https://pubmed.ncbi.nlm.nih.gov/21315814/

Grounding Spiced Oatmeal and Raisin Cookies (GF, Vegan)

By , January 24, 2021

‘’When pure sincerity forms within, it is outwardly realized in other people’s hearts’ – Lao Tzu

This cookie is a spiced version of an oatmeal and raisin cookie. I’m using golden raisins, cinnamon, turmeric, pepper, ginger and cardamom. The banana and almond butter act as a binder and give added richness and sweetness.

It’s can be used as a healthy breakfast biscuit as it is practically spiced cookie granola. 

The seeds and oats are grounding and provide healthy nutrients and omegas. Feel free to switch in your own spice mix and seed mix. I’m in love with Hemp seeds at the moment so don’t be suprized to see it in multiple recipes.

Ingredients

  • 1/2 cup ground almonds
  • 1 cups organic gluten free oats
  • ¼ cup hemp seeds
  • ¼ cup pumpkin seeds 
  • ¼ cup sesame seeds
  • 1 cup desiccated coconut
  • ¼ tsp. salt
  • 1 tsp. garam masala 
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground black pepper
  • 1 tsp. ground turmeric
  • 1 tsp. baking powder
  • 1/2 cup golden raisins
  • 1 ripe banana mashed
  • 1/3 cup maple syrup
  • 1/2 cup melted coconut oil 
  • 2 tbsp. almond butter

Method

  • Pre-heat your oven to 350F
  • Mix all the dry ingredients in a large bowl
  • Mix all the wet ingredients in a large bowl
  • Add the wet ingredients to the dry and mix really well to combine everything.
  • Shape the mix into balls and pop them onto a lined baking tray 
  • Bake for 30-35 minutes or until starting to brown
  • Let cool and serve with a cup of tea or cardamom milk

Chef Elliott’s Miso Soup (Vegan, GF)

By , January 17, 2021

‘Let your spine be loose like seaweed’

This quote comes from Eoin Finn, a pro surfer who is talking about his recommended form in both surfing and yoga. It is common to think that in both of these art forms you need to hold your body in perfect forms. However, this rigidity can be harmful, as you focus on the form, versus being present in the body.

When Eoin cues students to fold forward from the hips, he tells them to ‘let their heads get heavy on their spines and free the arms to dangle side to side like seaweed undulating in an ocean current’. ‘When we relax our body and mind we can feel the rhythms of our energy body and we release stiffness, tension and stress. This opens us up to a deep experience of presence and bliss.’

This Miso Soup uses three types of seaweed. Seaweed is the most nutritious food on earth. It’s has 14-200x the amount of minerals/vitamins of land vegetables – iodine, magnesium, calcium, phosphorus, vitamin A, C, E and B12. (B12 is a nutrient of concern for most people, and seaweed is a great way to add more into your diet). Miso is an excellent source of easily digestible protein and is rich in live enzymes that promote bowel health. In Chinese medicine, shiitake are thought to boost health and longevity, as well as improve circulation.

This soup is both deeply comforting, nutritious and has umami. It can be adapted by using as a ramen base and adding noodles, thinned down and used as broth or just eating as in as dinner. It comes from one on my culinary school teachers, who teaches not just through theory, but by his actions. Nurturing us through food and support.

Recipe:

  • 2 Tbsp. Sesame oil
  • 1 Onion, sauté slice
  • 1 Carrot, half-moon slice
  • 2 ribs Celery, diagonal slice
  • 10 Shiitake mushrooms, sliced
  • 8 cloves garlic, thinly sliced
  • 1 4*4 inches Kombu
  • 1 tsp. Sea Salt
  • 1/4 cup Wakame, soaked
  • 1/4 cup Arame, soaked
  • 8 cups water/stock
  • 1/2 lb Tofu, small dice
  • 1 cup White Miso
  • 2 scallions, diagonal slice

Method:

  • Heat oil in a gallon pot. Add onion, garlic, carrot, celery, shiitakes, garlic, kombu and salt. Sweat for 15 minutes on a low heat, stirred occasionally
  • Add wakame and arame, continue to sweat for 10 minutes
  • Add 6 cups of water, bring soup to a simmer for another 15 minutes. Add tofu.
  • Turn off heat and let broth stand for 5 minutes. Remove kombu.
  • Temper miso by adding 2 cups of water/broth to the miso and whisking. Add to the soup.
  • Garnish with scallions

Beetroot tartar (Vegan, GF)

By , January 10, 2021

‘At birth we are red-faced, round, intense, pure. The crimson fire of universal consciousness burns in us. Gradually, however, we are devoured by our parents, gulped by schools, chewed up by peers, swallowed by social institutions, wolfed by bad habits, and gnawed by age; and by that time we have been digested, cow style, in those six stomachs, we emerge a single disgusting shade of brown. The lesson of the beet, then, is this: hold on to your divine blush, your innate rosy magic, or end up brown. Once you’re brown, you’ll find that you’re blue. As blue as indigo. And you know what that means, Indigo. Indigoing. Indigone.’  Tom Robbins

There are many quotes about Beets. Many are from plays based in ancient Rome, where the Beetroot was considered an aphrodisiac. The quote above is a little less explicit in nature and speaks more to the circle of life and within that to the topic of transformation. There are many experiences that make up our journey of transformation and whilst we are in those experiences, we often feel anxious or upset. However, when looked at in hindsight they can often be the pivotal moment which moved us forward and onto better things. 

This dish is certainly a transformation of the humble beet, from raw root vegetable to something luxurious and delicious. 

The combination of the capers, onions, pickled cucumbers and tamari, provides a depth and complexity, for which Mr. B exclaimed matched that of the traditional beef tartar. 

Personally, I am a fan of the beet in all its forms, due to the health benefits and liver strengthening qualities, which gives me an excuse to have another glass of wine. 

Ingredients

  • 2 Large red beet
  • 70g Pickled cucumber
  • 20g Green onion, green part only
  • 2 Tbsp. capers
  • 2 Flat leaf parsley sprigs (leaves only)
  • 18g Tamari (I used smoked Tamari – contact me for recipe)
  • ½ tsp. Salt
  • ½. tsp. Pepper

Method

  • Rinse the beets well and place in a roasting pan. Add water to fill the pan about half an inch. Season the beets with salt and wrap the pan tightly with aluminum foil. 
  • Roast at 400F/204C until tender, between 30–45 minutes to one hour depending on their size.
  • Once they are cool enough to handle, use a clean kitchen towel to rub the peel off of the beets. 
  • Brunoise (chop into small squares) the cooked beet. Mince the cucumber, onion and parsley separately, reserving some cucumber for garnish and presentation, and fold together with the beets and capers. Mix in the tamari, salt and pepper and allow to marinate in the refrigerator for a minimum of 30 minutes.
  • Serve with crackers

Pickles

  • 2 Cucumbers, medium
  • 300g Water
  • 200g White wine vinegar 
  • 100g Cane sugar
  • 2 Sprigs Dill, fresh
  • 2 Flat leaf parsley sprigs (stems only)
  • 1Tb Mustard seeds
  • 1Tb Fennel seeds
  • 30g Salt

Method

  • Slice the cucumbers 2-centimeters thick on a mandolin. Place the sliced cucumber and parsley in a clean, glass jar. 
  • Bring liquid ingredients, sugar, spices and salt to a boil. Pour the hot liquid over the cucumbers and let it come to room temperature. Once cooled, chill in the refrigerator. 
  • For best flavor, allow to marinate for 1 hour before using. This can be left to pickle up to 3 months in the refrigerator as it will build a deeper pickle flavor profile. 

Attribution: Both the beet and the pickle recipe are from the Food Future Institute, Online Culinary School

Hemp Milk (Vegan, GF)

By , January 3, 2021

‘Because we cannot scrub our inner body, we need to learn a few skills to help cleanse our tissues, organs and mind. This is the art of Ayurveda.’

Happy New Year from Plant to Table. Wishing you and yours love, light, laughter and good health in 2021. 

If you are ready to cleanse 2020, this month’s recipes are certainly for you. 

There are many ways to cleanse and detox your body. Abstaining from food completely for some period of time, abstaining from certain foods, or adding in foods that assist with the elimination of toxins. In Ayurvedic fasting you include all of these elements. With my favored option being to integrate all of the below for 3-5 days:

  • 16: 8 fasting. Eat for an 8-hour period
  • Cut out stimulants (caffeine, alcohol, recreational drugs)
  • Eat whole food plant based, nutrient dense food, easy on the digestion

For your free detox guide, email me at [email protected]

Our bodies are continuously detoxing. Sorting out waste and eliminating it. 

Our kidneys for example, filter 200 liters of blood a day. Our liver filters out and transforms toxic substances that have entered the blood and can’t be managed out by the kidneys. 

So why do we choose to detox if the body is constantly doing this for us?

Our bodies are overrun with toxins and our organs are not always supported. Toxicity is caused by excess refined flour, sugar and salt. Poor quality fats found in processed foods. Alcohol. Household chemicals. Environmental pollutants. Stress. This is compounded by a deficiency of vegetables, essential fatty acids, nutrients of concern, e.g. D and B12, weak microbiome (due to low amounts of pre/probiotics and antibiotics in animal protein or subscription), improper hydration. 

By taking time to intentionally detox, by nourishing the body with health supportive ingredients and giving the organs a break, we allow them to reset and renew.

Hemp milk is a great nutrient dense drink, easy to add into your diet to support your organs. It is also a great breakfast on fasting days, due to the nourishment it provides.

Hemp seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc. 2–3 tablespoons, provides about 11 grams of protein. They are considered a complete protein source, which means that they provide all the essential amino acids.

The gamma-linolenic acid found in hemp seeds has also been linked to reduced inflammation, which may decrease your risk of diseases like heart disease. Fatty acids may affect immune responses in your body. Studies suggest that your immune system depends on the balance of omega-6 and omega-3 fatty acids.  Hemp seeds are a good source of polyunsaturated and essential fatty acids. They have about a 3:1 ratio of omega-6 to omega-3, which is considered in the optimal range. Studies have shown that giving hemp seed oil to people with eczema may improve blood levels of essential fatty acids.

From an Ayurvedic perspective, hemp seeds nourish the blood, strengthening all bodily systems. They are soothing for the nervous system, stimulative to the digestive system, kidney and urinary tract as they act as a diuretic. They are grounding and so Vata benefits most, Pitta will also benefit, but due to the oily heaviness they aggravate Kapha in excess.

 Ingredients

– 1 cup hemp hearts (de-shelled hemp seeds)

– 3 cups water 

– 1 tsp. Vanilla extract

– 2 dates, soaked overnight 

– Pinch of salt

Method

Put all the ingredients into a blender and blend till smooth. Serve at room temperature or warm

Pumpkin Seeds

By , December 27, 2020

‘A seed neither fears light nor darkness, but uses both to grow’

Seeds and nuts are something I try and integrate into almost every meal. They are high in protein, selenium, iron and omega-3 fatty acids. They support the immune system, your hormones, your heart and brain.

Flax, chia, pumpkin seeds, sunflower seeds, almonds, walnuts are all easy to add to your porridge, shake or for general snacking. 

This is a recipe I created in autumn due to the abundance of pumpkin seeds. I had made a lot of pumpkin dishes and also had friends and relatives who carved pumpkins for Halloween and donated the seeds to me.  

This one was for Mr B, who loves everything bagels, which are seasoned with dried onion, dried garlic, poppy seeds, white and black sesame seeds and salt. You can buy the flavour mixture, or you can add equal parts of the ingredients together. 

Ingredients

  • 1 cup of pumpkin seeds
  • 1 tbsp. olive oil
  • 1 tbsp. everything bagel seasoning

Method

  • Line a baking tray with parchment and heat an oven to 350F
  • Mix all ingredients together
  • Line the pumpkin seeds out in a single layer
  • Bake for 20 minutes or until starting to turn golden

*Switch out the flavoring for anything your heart or taste buds so desire

Sweet Potato & Pumpkin Soup (Vegan, Gluten Free)

By , December 20, 2020

‘A well spent day brings happy sleep’ – Leonardo da Vinci

This is a soup that I love to have when I get home in the evening. It is easy on the digestion, satiating and promotes a good night’s sleep. 

Pumpkins have long been used as a natural sedative, due to the relatively high content of magnesium and potassium as well as tryptophan which is known to aid in the production of serotonin. 

Sweet potatoes also help with sleep, due to containing two micronutrients, magnesium and zinc, that work synergistically to create melatonin, as well as being a complex carbohydrate, which helps in the production of serotonin.  

From an Ayurvedic stand-point, this soup helps both Pitta and Vata Dosha’s through the sweetness and grounding. I have also added some classic digestion promoting spices. The soup is also good for Kapha, but you may want to add some hot spice to counter the earth element of the ingredients with some fire. I mix in a jalapeno for Mr B, before serving, just to be on the safe side. 

Ingredients

  • 1 small pumpkin
  • 1 large onion, medium dice
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and chopped
  • 1tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Kashmiri chili powder (optional)
  • 1 litre/4 cups vegetable stock
  • 1 Tbsp. ginger juice, from 1-inch ginger (ginger)
  • 1 tbsp fresh coriander, finely chopped  

Method

  • Peel your pumpkin.  Cut your pumpkin in half, from top to bottom. Scoop out the seeds and guts. Chop into 1-inch pieces. Rough chop is fine.
  • If you don’t want to work with a whole pumpkin, feel free to substitute with cubed pumpkin or butternut squash. 
  • Add 2 tbsp oil to a large pot, heat and add the onion and a pinch of salt. Sweat for 5 minutes or until transparent. 
  • Add the garlic, mix and saute for 20 seconds. Add the sweet potatoes and pumpkin. Mix.
  • Add all of the spices and mix, let cool for 30 seconds.
  • Add the vegetable stock. The mix should be covered, if it isn’t, add some water.
  • Bring to the boil and then down to a simmer. Cook until the vegetables are soft enough to put a knife through. C. 30 minutes.
  • Stir the ginger juice in, if using. Wait for the mixture to cool and use an immersion blender to puree to a smooth texture. 
  • Sprinkle with some coriander to serve. 

Khao Yum Dressing & Peanut Dipping Sauce (Vegan, GF)

By , December 13, 2020

‘Live your life, by a compass, not a clock’

I love to travel to different places, to learn about new cultures, histories, language and food. For me food represents all of these things, and to understand the food, can give a deeper understanding of the culture. 

This pandemic has paused travel plans for most people, and I have been thinking of ways to bring some of the pleasures of travel back, without having to get on a plane. A walk or a hike somewhere you have never been, can stimulate a sense of adventure. A day with just a good book and the image of waves on the screen, can simulate a relaxed state. The smells of a meal, you associate with a foreign place can transport your senses to that country. 

These recipes remind me of the Singapore food markets. The air full of the scents of lemongrass, garlic and chili. The complement and clash of the different cultural spreads as you move from one stall to the next. A true buffet of the senses.  

Khao Yum is a speciality of southern Thailand and is their version of a rainbow salad. It’s healthy and clean, with a wicked dressing. I have given the recipe for a vegan version of the dressing as the traditional recipe normally has fish sauce and shrimp. For the salad, just put together a grain and different coloured vegetables of choice. I always include a fermented vegetable in the winter to help with digestion.

I have also included a true peanut sauce, normally served with Satay (skewers). Satay is a dish often served in Thailand and Malaysia. The peanut sauce complement is complex, featuring lemongrass, garlic, tamarind, coconut milk and a myriad of spices. 

This is a favourite of Mr B, who was surprised to find so many ingredients other than peanuts in a peanut dipping sauce. LOL.

Ingredients

Dressing for the Khao Yum

  • 50g Lemongrass, outer leaves removed and broken down into smaller pieces
  • 30g Ginger
  • 100g Lime juice
  • 100g Infused Tamari
  • 10g Medium spiced chili, minced
  • 25g Shallot, fine dice
  • 5g Garlic, germ removed
  • 70g Coconut sugar
  • 5g Salt

Method

  • Blend all ingredients, apart from the shallots and chili. Put through a sieve/chinois to make sure smooth. Mix in shallots and half the chili, add more if needed.

For the Satay

  • 1 tsp. coconut oil
  • 1 large shallot, finely diced
  • 1 stalk lemongrass, outer leaves removed, chopped
  • 2 large garlic cloves, finely chopped
  • ½ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. fennel seeds
  • 1 large chilli, seeded and finely chopped
  • 2.5 tbsp. coconut sugar
  • 2 tsp. tamarind paste
  • 1 tbsp. tamari
  • 1.5 cups coconut milk
  • 1 cup peanuts, ground
  • 1.5 tbsp. peanut butter

Method

  • Heat the oil, over a medium heat. Fry the shallots, lemongrass and garlic with a pinch of salt, till soft. C. 3 minutes
  • Add the spices and chilli and continue frying on a low heat for 3 minutes
  • Stir in the sugar, tamarind and tamari. Mix thoroughly.
  • Pour in the coconut milk and simmer to infuse the flavor. 
  • Add in the peanuts and peanut butter and cook for 3-5 minutes (3 for a thinner sauce, 5 for a thicker sauce)

Kunde (Peanut Curry) Vegan, GF

By , December 5, 2020

This is a classic Kenyan dish. It is fragrant, grounding and flavour packed. It’s filling, vegan and when combined with rice provides a complete protein. 

Black-eyed beans are a favourite of mine, as my grandma used to cook them in a deep tomato, onion gravy (recipe also on the blog), once a week. They are a subspecies of the cowpea, on old world plant domesticated in Africa. They are eaten in new years and thought to reflect resistance and bring prosperity. 

In Ayurveda, black-eyed beans are seen as astringent and so good for Pitta and Kapha. They need to be cooked well for Vata and when paired with the right spices can be converted to a wonderful and grounding dish. 

Mr. B thought it was strange to put peanut butter into a savoury dish, as he usually expects it paired with jelly, but loved the hearty earthy undertones that it brought to the dish.  

Ingredients

  • 1 cup of black-eyed beans, soaked overnight 
  • ¼ cup unsalted roasted peanuts or 3 tbsp. peanut butter
  • 2 tbsp. oil
  • 1 yellow onion, small diced
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • 1 large tomato, chopped

Method

  • Drain the peas, cover with water 2 inches above the peas. Bring to the boil and simmer until peas are cooked through. C. 30-45 minutes
  • If using peanuts, grind them in a blender or spice mixture till you get the texture of sand
  • Add oil to a pan and heat to a medium heat, add the onion and a pinch of salt and saute till transparent, c. 5 minutes.
  • Add the tomato and salt and cook till some of the moisture is gone. C 2 minutes 
  • Add the coriander, turmeric and cumin and cook till fragrant, c. 30 seconds
  • Add the black-eyed peas, peanuts or peanut butter and one cup of water. Mix in, cook to meld the flavors for a few minutes and taste to adjust for seasoning.

Addendum:

  • The original recipe for this uses canned beans. If you choose to do the same, wash them a few times and try and purchase a low sodium version. 
  • If you like a little spice, add ¼ tsp. chili flakes when adding the spices
  • You can add some green veggies to bulk this dish up a little, just add 5 minutes from the end and simmer.