This is a collection of recipes that was slated for my cookbook, Cooking for the Specific Carbohydrate Diet, but due to size restraints most of it had to be cut. The only part that is in the book is the yellow cauliflower rice.
I’m sharing this list of group of recipes as inspiration for a meal that features lots of great flavors, textures, and uses a variety of spices, vegetables, and fruit. This meal is styled after a traditional Indian meal of rice, dal, and chutney. And of course you can deconstruct this collection and eat the parts any way you choose.
Here’s the individual recipes that make up this meal:
- Red Lentil Dal
- Yellow Rice
- Mango Chutney
- Cucumber-Mint Raita
Red Lentil Dal
- 1 tablespoon coconut oil
- 1 cup onion peeled and finely chopped
- 2 carrots trimmed and diced
- 2 garlic cloves peeled and finely chopped
- 1 teaspoon fresh ginger peeled and finely chopped
- 4 cups vegetable broth or water
- 1 cup dried red lentils soaked
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 2 tablespoons tomato paste or tomato sauce
- pinch of cayenne pepper optional
- In a large saucepan (about 6 quart capacity), heat the oil over a medium heat.
- Add the onions to the saucepan and cook for about 8 minutes, or until the onions start turning translucent. Stir occasionally.
- Add the carrots, garlic, and ginger to the onions and cook for a few more minutes.
- Add the remaining ingredients, stir, and bring to a steady simmer.
- Cover and simmer for about 20 minutes.
- Store leftovers in the refrigerator to be reheated, or freeze for later.
Yellow Cauliflower Rice
- 2 large cauliflower heads trimmed and chopped into large pieces
- 1 tablespoon oil for the cauliflower
- 1 tablespoon oil for the onions
- 2 saffron threads
- 1 small onion trimmed and finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon ground turmeric
- extra salt to taste
- Preheat your oven to 400° F/ 200° C.
- Break the saffron threads into small pieces and place in a large bowl.
- Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot, such as next to a warm oven, and let sit for about 10 minutes.
- Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
- Spread out the cauliflower on a piece of parchment paper (or non-stick mat) on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
- Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown (about 8 minutes).
- Cool the cauliflower for a few minutes and place it in a food processor (or chop finely by hand) to process it into small rice pieces.
- Combine the rice and onions and blend well. Salt to taste.
Apple Mango Chutney
- 3 apples peeled, cored and finely chopped
- 2 mangos peeled and finely chopped
- 1 red pepper finely chopped
- 1/2 cup raisins
- 1/2 cup vinegar apple cider or other
- 1.25 cups honey
- 1/4 cup grated ginger
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Place the apples, mangoes, pepper, onions, raisins, honey, ginger, and vinegar in a large saucepan.
- Bring the saucepan mixture to a boil and then reduce it to a low, steady boil, and cook for about 30 minutes, or until the fruit is soft and the mixture is thick. Stir occasionally. Add water if necessary to continue cooking.
- Blend in the lemon juice, curry powder, nutmeg, cinnamon, and salt and cook for about 5 more minutes.
- Cool and store in the refrigerator for a few weeks, or you can freeze or can the chutney.
- 1 small cucumber peeled, seeded and grated
- 2 cups plain yogurt
- 2 tablespoons mint finely chopped
- 1/4 teaspoon cumin