I wanted to create a dish that would be delightful to eat with the wraps I had made the night before…
This turned out to be a fantastic, refreshing dish with a punch of flavor thanks to the fresh garlic, ginger and lemon in the raw sauce which added some delightful brightness and complemented the Indian flavors of the spices in the lentils. I was a *tiny* bit concerned once the lentils were done cooking because the flavor was less intense than I prefer in my Indian dishes, but when topped with the sauce, all my flavor-related doubts vanished. This is a meal that is scrumptious whether it’s freshly prepared or eaten cold as leftovers-I enjoyed every last bite and I hope you will, too!
- Approximately 7-8 cups of sprouted lentils
- 1 jalapeño, diced
- 1/2 inch ginger, minced
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 2 tbsp turmeric
- 1/2 tbsp garam masala
- Salt to tast (I used approx. 1/4-1/2 tsp)
(For the sauce)
- 2 lemons, juiced
- 1 bunch cilantro, washed and with approximately 1/4 of the stems removed
- 1/2 inch ginger, roughly chopped
- 1 large garlic clove or 2 small garlic cloves
- Salt to taste
(For the wrap)
- Gluten free spinach tortillas (recipe here)
- Orange bell pepper, thinly sliced
- 1 tomato, diced
- 1/2 a fresh onion, diced
- In large pan, heat 2 tbsp of Avocado oil over medium-high heat
- Once hot, add cumin seeds (tip: sprinkle a little water with clean fingers, if it pops, it’s ready for the seeds 😉 )
- Stir seeds for about 30 seconds or until fragrant
- Add ginger and garlic and stir for 30 seconds
- Add the rest of the spices and stir for 30-60 seconds
- Add lentils and approximately 10 tbsp of water (little over half a cup)
- Stir well until spices are well mixed in with the lentils
- Add diced jalapeño, stir well for 1 minute
- Reduce heat to low-medium and simmer for 10-12 minutes, until lentils are cooked to your desired texture, stirring occasionally
- While lentils are simmering, add the lemon juice, cilantro and remaining ginger to Blendtec (or other food processor) and replace lid
- Set to juice setting, once complete then remove lid and scrape any remaining components from the side of the blender
- Add 2-3 tbsp of olive oil to the sauce and replace lid
- Pulse sauce 5-10 times until it reaches desired consistency (the sauce is delicious a little chunky, it is your preference of smoothness)
- Remove lentils from heat and prepare veggies for wraps
- Spoon lentils onto spinach tortillas and top with sauce and fresh veggies
Can I just say how much I am loving all of this free non-devoted-to-school-time that I can spend experimenting with fantastic recipes!?
I have been having a blast planning, shopping and preparing lots of delicious, healthy meals this week and I am especially excited about how these homemade spinach tortillas turned out!
I had 2 bags of organic baby spinach from Trader Joe’s and was looking for something creative to do with them that didn’t involve me eating 12 oz of raw spinach in one day, as they were on their “best by” date already. This is the sweet result!
- Blendtec (or food processor/blender)
- Cast iron pan (medium to large)
- Medium bowl
- Small whisk
- 12 oz fresh spinach
- 2 cups gluten free flour (I used the following recipe and substituted an extra 1/3 cup of rice flour in exchange for the coconut flour).
- 1 tsp salt
- 1 tsp baking soda
- 4-5 tbsp Avocado oil
Rinse and drain spinach (don’t worry about drying it off). Heat about 1 tbsp Avocado oil in cast iron pan on medium heat until it sizzles when you sprinkle water on it. Add spinach to pan and season with sea salt. Allow to wilt, frequently turning/stirring with tongs for 4-5 minutes. Remove from heat and pour cooked spinach into a glass/ceramic bowl, keeping the juice. Allow to cool for at least 5 minutes, stirring occasionally. Meanwhile, wipe out cast iron pan with a paper towel and re-season with Avocado oil.
While the spinach cools, mix all dry ingredients together in a bowl with a whisk. With the tongs, add spinach to the Blendtec, being careful to leave most of the juice in the bowl. Cover Blendtec with lid and pulse 10-15 times or until the spinach reaches the desired consistency (I blended mine until it was quite smooth). Add the mixed dry ingredients to the spinach in the Blendtec, replace lid and pulse for 10 seconds. Add as much of the spinach juice as you want a little at a time and pulse until you have achieved an evenly mixed, moist batter.
Heat another tbsp of oil on the pan over medium-high heat. Once heated, pour/spoon batter into the pan and spread around with a spoon to form a tortilla. Experiment with thickness and size of the tortilla to your liking-some will turn out better than others and that’s ok! 🙂
Heat on one side for 30 seconds to a minute or until you are able to flip it over with a spatula. Heat for another minute, pressing down on tortilla with the spatula and flipping it over again to get more sear on the other side, if desired. Once done, use the spatula to transfer to a plate. If you want to keep them hot you can cover with foil or place the plate in a warmed oven. Make the rest of the tortillas and serve immediately or save them for later. I would recommend storing in the refrigerator for 2-3 days.
This is…just delicious!! I couldn’t get over how deliciously moist and flavorful this turned out: when it was cool enough to eat my boyfriend and I shared a small bowl of it with spoons and it was reminiscent of a banana bread pudding!
- 2 cups gluten free flour (go-to recipe)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 1 cup chocolate chips (optional 😉 )
- 4 SUPER-ripe bananas (small-medium)
- 2-3 eggs (if you use my flour recipe you want to use 3 for the coconut flour portion 😀 )
- 1/2 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup unsweetened almond milk
- 1 tsp real vanilla extract
- Preheat oven to 350 degrees
- Grease a bread pan with coconut oil
- Add all dry ingredients into medium bowl and whisk together and set aside
- Crack the eggs into a large bowl and beat with a fork until well-mixed and fluffy
- Peel ripened bananas onto the eggs and carefully smash with the fork until the desired texture, I left mine a little chunky
- Add the rest of the wet ingredients into the large bowl with the beaten eggs and smashed bananas and mix with the fork
- Slowly pour the dry ingredients into the wet ingredients and mix carefully with a large wooden spoon
- Pour mixture into greased bread pan and bake for 55-60 minutes
- Remove from oven and allow the banana bread to cool for about 10-15 minutes before removing from the pan
Last night I discovered my new go-to gluten free flour mix with 3 simple ingredients:
- Rice flour
- Almond flour
- Coconut flour
I was making a recipe that called for 2 cups of flour and I used the following measurements:
- 2/3 cup rice flour
- 1/3 almond flour
- 1/3 cup coconut flour
Let me tell you this is a winning combination that helped me make, quite possibly, THE BEST banana bread I have ever made! It truly rose up like a bread and was better held together while still being deliciously moist.
I find that mixing my own gluten free flour is much more economically sustainable than purchasing the already-made stuff from the grocery store. For example, even one of the cheapest gluten-free flour mixes I’ve seen advertised is around $4.00 for 22 oz (2.75 cups). I would have used almost $3.00 worth for this recipe alone.
Instead, I spent less than $1.50 on the flour:
- 32 oz (2 lb) bag of almond flour $11.32 (12 recipes that call for 2 cups of total flour)=$0.94 for this recipe
- 8 oz bag of coconut flour $0.99 (3 recipes that call for 2 cups of total flour)=$0.33
- 16 oz bag of rice flour $0.60 (3 recipes that call for 2 cups of total flour)=$0.20
Total spent on this recipe: $1.47
I spent half as much on the flour called for this recipe as I would have with some of the cheapest prepared store-bought mixes! That means I got to combine two of my favorite hobbies: baking and saving money: win-win! 🙂