Well bodied chow which can be served on its own or with bread and tortillas. Can be topped with coconut yogurt or yellow mustard if looking for sour or tang. Ingredients Serves 2 hungry adults, 4 normal people. 2 cups green lentils (dry, uncooked) 1/2 to full head celery, chopped 1/2 to full block firm tofu, chopped thumb or more fresh ginger, chopped 1/2 tsp whole cloves Optional Anything you’d add to a vegetable stir fry! ...
Ingredients Ingredient Amount Water 4 cups Oregano 1/2 tsp X Thyme 1/2 tsp X Basil 1/2 tsp X Rosemary 1/2 tsp X Peppermint 1/2 tsp X Spearmint 1/2 tsp X Fresh Ginger 1/2 tsp Whole Clove 1/4 tsp If the X’d ingredients are pre-mixed, it would just be 1 tbsp. Directions Chop fresh ginger into bits. Smaller makes a better tea, bigger makes them more fun to snack on later. Crushing or juicing it may be a neat way to make the tea extra spicy. Add all ingredients to a pot. Want it stronger? Use less water, such as only 3 cups. Bring to a brief boil then let sit on low until ready to consume. I use the Steam function on my pressure cooker (3 minutes with Low Pressure). It then uses Keep Warm while I go on a walk for about 20 minutes to 2 hours. Serve! For maximum benefit, consume the herbs as well. I use a spoon at the end. :) Otherwise, if composting the plant matter, filter with a sieve or nut milk bag. Notes I find that it ends up tasting a lot like Tulsi, or Holy Basil. ...
Ingredients 1.5 cups green lentils 1 cup rice 5 cups water Seasonings 7 cracks black pepper 7 cloves ginger to taste (half pinky to full thumb) 2 zucchinis, chopped or sliced Directions soak overnight (12 hours) in 5+ cups water drain and rinse pressure cook with 5 cups of water for 20 minutes on high (bean setting) allow to release pressure naturally (15-20 minutes) Enjoy!