Ahh September. In Canada, the leaves start changing (in England, it starts raining more), the air gets brisk and school is back in session! For many people, January is the month that they set their intention for the year and a time for rebirth. But for me, September has always been more about renewal.
And man, do I need some renewal.
The last 3 months have been insane. It all feels like a wild alcohol fuelled party now. As I mentioned before, we got married, I catered the event, we had my four parents come over from Canada and stay for a month, we had the regular summer festivities and we went to France for a big hiking trip. We brewed 70 liters of beer and cider and I’m a bit embarrassed to say that we only have 8 of those liters left… not even to mention all of the champagne (that is to say sparking wine) I drank.
One night, in my most rockstar moment yet, I swallowed my multivitamins with champagne.
So it’s time.
It’s time to give my body a much-needed break.
In case you don’t know, it’s also Vegan MoFo (Vegan Month of Food)! The idea is to blog every day (or close to) for a month about vegan food. So, since I was on the detox wagon anyway, it seemed like to perfect incentive.
Although my theme for the month isn’t the most exciting… and it certainly doesn’t have all of the health benefits of the great taco cleanse, it’s something that will probably be needed my more people than just myself.
I’m calling it Stoptember.
Based on the Eat to Live programme by Dr. Joel Fuhrmann, it will feature loads of legumes and veggies.
What it won’t feature is alcohol, caffeine or fatty foods… pretty much what I’ve been living off of for the last 3 months.
Since this sort of diet is incredibly daunting to a lot of people, I’m also trying to make it as tasty, easy and filling as possible.
No room for food anxieties here (Ben, I’m looking at you).
Enough yammering, let’s get to why you came here in the first place!
- 1 onion, diced
- 2 TSBP water
- 2 teaspoons curry powder
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 1 cup red lentil
- ½ teaspoon sea salt (to taste)
- 1 (14 ounce) can light coconut milk
- 1 lime, juiced and zested
- 2½ cups water
- 1 cup fresh spinach, roughly chopped (or whatever leafy green you like)
- ¼ cup fresh cilantro, finely chopped (optional)
- In a large pot saute the onion in 2 TBSP of water over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
- Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently.
- Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes.
- Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Season to taste.
- Garnish with additional cilantro, lime wedges and/or cashews.