Plain Steamed Basmati Rice

Yield: 4 servings; 1 cup raw rice yields 3 cups cooked rice

1. Wash 1 cup of basmati rice until the water runs clear, then drain well.
2. In a small saucepan, bring 2 cups of water to a boil and add 1 teaspoon of salt.
3. Add the washed rice and 2 teaspoonso of ghee, olive oil, or coconut oil; bring to a simmer.
4. Cover, reduce the heat to low and simmer for 13 to 15 minutes, until the rice has absorbed all the water and the grains are soft.
5. Turn off the heat and let the rice set for 5 minutes, then fluff  with a fork and serve hot.
6. Garnish with an optional 2 tablespoons of chopped fresh herbs, 1 teaspoon of ghee, olive or coconut oil and/or 2 tablespoons of toasted chopped nuts. Serve hot.

Simple Mung Dal Soup

Yields 2 servings 

1. Wash ½ cup of mung dal until the water runs clear, then soak them in 1 cup of water for 30 minutes; drain well.
2. In a small saucepan, bring 3 cups of water and the soaked mung dal to a boil. Skim the froth from the boiling surface.
3. Add 1 tablespoon of ghee or olive oil and ¾ teaspoon of salt, then partially cover and gently simmer on low heat for 20 to 30 minutes, until the mung beans begin to disintegrate.
4. In a small pan, heat 1 tablespoon of ghee, olive oil, or coconut oil on low heat. Add ½ teaspoon of cumin seeds, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground coriander, ¼ teaspoon of ground turmeric, and ⅛ teaspoon of asafoetida—toast the spices for 10 to 15 seconds until they release their aroma. Immediately stir the spiced into the cooked dal.
5. Garnish with 1 tablespoon of chopped fresh herbs, ¼ teaspoon of freshly ground black pepper, 2 teaspoons of fresh lime juice, and drizzle or olive oil or ghee. Serve hot.

Simple Red Lentil Soup

Yields 2 servings

1. Wash ½ cup of red lentils until the water runs clear, then soak them in 1 cup of water for 30 minutes; drain well.
2. In a small saucepan, bring 3 cups of water and the soaked lentils to a boil. Skim the froth from the boiling surface.
3. Add 1 tablespoon of ghee or olive oil, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground fennel, and ¾ teaspoon of salt, ½ teaspoon of cumin seeds, ¼ teaspoon of ground turmeric—partially cover and gently simmer on low heat for 20 to 30 minutes, until the lentils begin to disintegrate.
4. Then partially cover and gently simmer on low heat for 20 to 30 minutes, until the mung beans begin to disintegrate.
5. Garnish with 1 tablespoon of chopped fresh herbs, ¼ teaspoon of freshly ground black pepper, 2 teaspoons of fresh lime juice, and drizzle or olive oil or ghee. Serve hot.

Herbed Quinoa

Yields 2 servings, ½ cup of raw quinoa yields 1½ cups cooked.

1. Wash ½ cup of quinoa until the water runs clear, then drain well.
2. In a small saucepan, bring 1 cup of water to a boil. and add ½ teaspoon of salt.
3. Add the washed quinoa and 1 tablespoon of ghee, olive, or coconut oil; bring to a simmer.
4. Cover, reduce the heat to low and simmer for 13 to 15 minutes, until the qunioa has absorbed all of the water and the seeds are soft.
5. Turn off the heat and let the quinoa set for 5 minutes.
6. In a small pan, gently heat 2 teaspoons of ghee, olive oil, or coconut oil and add ½ teaspoon of cumin seeds—toast them for 5 second, then add them to the cooked quinoa.
7. Add 2 tablespoons of chopped fresh dill or parsley.
8. Fluff with a fork and serve hot.

Organic White Basmati rice. Product of India.

Organic Mung Dal. Product of China.

Organic Red Lentils. Product of Turkey.

Organic Quinoa. Product of Bolivia.

Packaged in a facility that also processes milk.