Microsoft Word - H.E.M.P Healthy Eating Made Possible - Paul Benhaim - Completed.docx

by  

  Paul  

  Benhaim

Serve as quickly as possible with the celery as an edible
fork. Parsley or paprika are good optional toppings.

Coconut
 Chutney

 VGNS

175g freshly grated coconut

2 1/2 tsp urad daal

1 tsp olive oil

2 - 3 dry, whole red chillies

1/2 tsp asafoetida powder

small amount of seedless tamarind or juice of 1/2 lime

Salt to taste

Tasty mix:

2 tsp oil

1 tsp Hulled hemp seeds

1 tsp mustard seeds

Curry leaves to taste

Fry daal and red chillies in oil. Fry on a low flame until daal
changes colour. Grind fried daal and chillies along with coconut,
tamarind or lime, salt and asafoetida and a little warm water to
make a fine paste. Transfer to a serving bowl and keep aside.