It is possible to kick start the immune system with herbal and nutrient supplements, but you can also do it with amazingly potent and powerful anti-microbial, anti-viral, and ant-fungal spiced cooking. This, my dear lovers, is what I call Food as Medicine. Oh Hippocrates, you were so wise!
Though I have yet to find just the right teacher to advise me on how to use Chinese herbs in my cooking to medicinize it, Indian spices are easy peezy and so crazy healthful. Remember way back when I divulged that my family took our Chanuka celebrations the way of Indian cooking? Well, this spicy Dal was a part of that feast and the other dayzee, Josh and I pulled the leftovers out of the freezer and it was still just as deelish. With the mix of curry spices and oodles of ‘it had a kick’ fresh ginger, the slow cooking and one pot goodness of this Dal makes it amazingly easy, crazy healing and completely warming. Now isn’t that a recipe for immune system support?
To get a little technilicious (this would be the why/how), one of many reasons that curry spices are so great for our immune health is that curry contains the spice turmeric and turmeric contains the phytochemical called curcumin. In addition to being a holy smokes anti-inflammatory, curcumin is also rich in anti-oxidants and helps detoxify the liver. And it gives curries that gorgeous yellow colour. Heat this one up as we draw the year to a close.
Yellow Split Pea Dal
2 cups yellow split peas, soaked for 6-8 hours and rinsed thoroughly
1/2 – 1 cup green peas (fresh or frozen)
1 onion, chopped
1 Tbs curry powder
pinch or two of chili flakes or cayenne
2 Tbs fresh ginger, grated
2 tsp black mustard seeds
2 Tbs coconut oil
6 cups of water
sea salt to taste
cilantro as optional garnish
- Heat large pot over medium heat and add mustard seeds and toast until they begin to pop
- Add in oil and onion and sautee until oil becomes translucent (about 8 mins)
- Add in curry powder, chili/cayenne, and fresh ginger
- Sautee for another minute or two
- Add in the split peas and water.
- Cover and bring to a boil then reduce heat and summer for about 45 mins (until peas are soft and creamy)
- Then add salt and green peas and cook for a few more minutes.
- Remove from heat and serve over greens or your fave grain.
- Let the immune support begin!
For more info, you might just want to download the newly released Mp3 Healthy Through The Holidays. Your $9.99 purchase will include the option to download for free, the 8 page accompanying handout with all the highlights and few holiday recipes. And don’t forget about the 20% off ‘freshstart2010‘ discount you can apply to this purchase(details at the bottom)
Healthy Through The Holidays (52 min. Mp3 + Highlight Handout)
Staying on a healthy eating plan can be tough throughout the year. It becomes even tougher around the holiday season. Not only are we tempted by the goodies and beverages being served at all the holiday parties, we are also under more stress as we work longer hours, attend more functions and cope with more family than we may normally be accustomed to. All of this takes its toll on our immune system. In this lecture you will:
- What is the immune system?
- Immune system busters
- Immune system boosters
- Learn how to navigate the holiday buffet tables, pot luck dinners and evenings of indulgence
- Acquire tips and tricks keep your immune system strong and fighting
- Discover some healthy holiday meal and dish ideas
Using humour, relevant and simple explanations, and practical solutions, Meghan will leave you inspired and motivated to keep yourself healthy through the holidays!
$9.99
The next group program kicks off on January 3rd, 2010. We will be starting with a 3-day Green Smoothie Cleanse followed by a program of your choosing, either 5 Days Low Glycemic Eating or 5 Days Vegan- whatever works best for you, works best for me. From now until January 3rd, purchase any two e-guides to health or other available products (including The Healthy Cookie: Unbaked), apply the discount code ‘freshstart2010‘ at the checkout and save 20% on your purchase. Let’s get healthy together ’cause yaaaaay this is fun!
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Yum… love Indian food!! It truly is the most warming food out there, and I love learning to prepare it more and authentically.. Yay!
I love Indian food! My hubby, not so much. Little does he know I put curry powder and turmeric in just about everything! HAHA! I am making this over the weekend! YUM!
I like to advise that if you hide something they would never know- but there is no hiding the curry
Sounds like a terrific dal–I’ve never had one w/ split peas and must give it a try. I may just have to cook up another Indian meal for New Year’s!
We’ve been thinking the same thing!
I love this, it sounds so yummy. I am adding it to my list of must trys!
xo
Daal is great food, especially on cold days. We have been eating it since we were little. Some gluten free rotis and a bowl of daal is good times for sure!
I love daal!
Oooh, this sounds delish! And I have all the ingredients, so perhaps this will be for dinner tomorrow night
Happy New Year! Love the post as always! I am dying to do your smoothie cleanse starting on the 3rd but was wondering about the cost. I don’t mind spending money on my health but as a broke grad student I need to pick and choose! Besides the $12 fee for the program what kind of cost estimate would you say the ingredients for the program might be. I usually buy lots of fruits and veggies anyways (although unorganic sadly). But I am not sure what other kinds of ingredients and supplements you might be requiring. Thanks.
Made this last night, hubs loved it, he THINKS he doesn’t like Indian food, but he doesn’t know the taste. It’s kinda weird, he ate it, loved it, then I told him it had a ton of curry and he said “It was okay” HAHA! MEN!
[...] all of these spices that make up this blend in many different recipes already (like this curry, this dal, these patties, this soup, or this tea), but I have never created a complete blend of all of them [...]
I just had to come back and tell you that we’ve been making this recipe about once a week ever since you posted it! Not only does hubby love it (he’s a picky eater and thinks he hates curry and indian food), but my 1 year old son loves it, too! And I mean LOVES it! And it’s soooo affordable. We pair it with sprouted brown rice, and when I did the math, I think we figured out it costs us about a quarter per meal, and this recipe will feed the three of us for two full meals (plus some extra for my son for another meal). Thanks bunches!
LOVE hearing that!
Hi Meghan – I love this recipe and have made it a few times. However, I’m not sure what I’m doing wrong…I cannot seem to achieve the soft and creamy consistency of the the split peas! I’ve soaked them overnight, I make sure I’m not adding salt until the end…can’t figure out what I’m missing. And I seem to end up with too much water. Any advice will be greatly appreciated (even though it is still lovely with non-mushy peas!)
You are cooking them right? Maybe you just need to cook them longer.
My mom’s red curried lentils are sooo my comfort food, but I’m going to try your recipe next time!
Good seeing you at the Veggie Food Fair!
When do I get your mom’s recipe?
[...] Yellow Split Pea Dal [...]