Welcome to Cansu's cook book.

Monthly Archives: June 2018

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Ingredients:

  • 1 glass of red lentil (boiled)
  • 1 small size onion
  • 2 table spoons of coconut oil
  • 200 grams whole stewed tomatoes (1/2 small can)

Indian curry base:

All ingredients should be sliced into very small pieces

  • 30 grams of fresh ginger (size of your thumb)
  • 2-3 large cloves of garlic
  • 2-3 fresh chili peppers (to taste, split in half)

Optional fresh tumeric (Important note: when slicing fresh tumeric, it leaves a yellow stain)

Spices:

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander seed powder
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper
  • Optional lemon juice

Serving tips

  • Fresh persil
  • Yoghurt
  • Rice

Method:

  1. Boil the redlentils for 15-20 mins (al dante) on the side.
  2. Chop the onion, garlic, chillies, ginger on the side. Mix garlic, ginger and chillies and turn them into a mix (paste if possible).
  3. Put the pan on the high heat add 2 spoons of  coconut oil in the pan, add cumin seeds and mustard seeds stir them for 30 seconds, add the garlic ginger mix keep stirring. After a minute add the onions and a table spoon of coconut oil (if needed). Once the onion starts to cook add rest of the spices and mix them well.
  4. Add the tomato into the mix stir well, add the cooked lentils into the mix and let them cook all together in low heat.

Serving tips; with lemon juice, rice and some yoghurt to balance the chilli.

Enjoy!
Health benefits: Red lentils are high in protein, high in fiber, help digestion

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Ingredients

  • 1 ripe medium banana, less than ½ cup)mashed
  •  ⅔ cup Almond Milk
  • 1 teaspoon vanilla
  •  ¾ cup (90g) flour
  • 1 teaspoon baking powder (make sure it’s fresh)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ cup (25g) blueberries (fresh or frozen), plus more for topping (fresh better)
  • Maple syrup, honey or pekmez as a topping
  • Few teaspoons coconut oil, for the pan for cooking

Toppings

  • Blueberries or other type of berries
  • Almond or peanut butter

Method

  1. Mash the banana with a fork, add the almond milk.
  2. On the side mix all dry ingredients; vanilla, flour, salt, baking powder and cinnamon
  3. Add the dry ingredients to banana mix and slowly and keep stirring until it is mixed. The mix will not be so liquidy
  4. Add the blue berries into the mix
  5. Put one table spoon of coconut oil on a pan and when its melted ad a scope of the mix. On medium heat roughly after 2 minutes of baking each sides. When the pancake is cooked it will have a nice colouring but the texture will be gooey. 

Enjoy!

Note: Instead of flour, you can also use Oat meal, for the ratio please check online (soon to be added into the blog) or add the oat meal to the rest of the mixture slowly until it is not too liquidy.

Health benefits: 

Blueberries: Antioxidant-rich fruit enhances brain health and keeps your heart strong. Antioxidants not only prevent cell damage, but also protect against several types of chronic disease, including cancer, heart disease and diabetes. Many studies suggesting that eating blueberries could improve memory and cognition. Blueberries are a nutrient-dense food, meaning that there aren’t a lot of calories in blueberries, but they pack in a good amount of vitamins and minerals. The blueberries nutrition profile is especially high in fiber, vitamin K, manganese and vitamin C.

Find cinnamon’s health benefits on Creamy Porridge