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

by  

  Paul  

  Benhaim

1/8 tsp asafoetida

1/2 tsp black mustard seeds

1 tsp whole cumin seeds

1/2 tsp sea salt

450g hard tofu

1 tsp coriander powder

75ml water

2 tsp brown rice syrup or raw honey or maple syrup

150ml plain yoghurt (optional) or hemp cream

1 tsp hulled hemp seeds

1 tsp black peppercorns

Heat sunflower oil in heavy pan. Add mustard and cumin seeds.
When mustard seeds start to pop add asafoetida, turmeric, salt,
pepper, tofu and vegetables with spinach or okra. Cook uncovered
for five minutes on medium heat, stirring occasionally. Add water
and cover. Cook on low heat for a further five minutes or until
vegetables are tender. Shake pan occasionally to prevent sticking.
Add all remaining ingredients, mix well and serve with rice and
salad. Fresh coriander is a possible garnish. Cumin seeds are
best enjoyed fresh; they should not be kept longer than one year.
Cumin seeds are a great start when added to warm oil in most
dishes.