Cooking Recipe

Spiced Coconut Lentils

Total Time: 8 hours 20 minutes Serves: 12
3 cups yellow lentils, Soak for 10 minutes 14 oz coconut milk
1/4 cup cilantro
1 tbsp fresh ginger, peeled and chopped 2 tbsp curry powder
2 tsp ground cumin
2 tsp ground turmeric
1 tsp chili powder
4 chilies, stemmed and seeded 1 large onion, chopped
5 garlic cloves
1/2 tsp sugar
28 oz can tomatoes, diced Kosher salt
Rinse lentil and drain well. Add lentil into the slow cooker.
Add sugar, chili powder, turmeric, cumin, curry powder, ginger,
garlic, onion, and Serrano chilies into the food processor and process
until mixture becomes a paste. Add into the slow cooker.
Stir in tomatoes and 6 cups of water.
Cover slow cooker and cook on low for 8 hours.
Season with salt and stir well.
Add coconut milk and stir well.
Garnish with cilantro and serve.
Calories 258, Fat 8 g, Carbohydrates 33 g, Sugar 4 g, Protein 13 g,
Cholesterol 0 mg

Crock Pot Dark Chocolate Pepper Chicken

INGREDIENTS:
2 lbs. chicken pieces (breasts and legs
work well) bone in, Skin removed
salt and pepper
2 tbsp. ghee
1 medium onion, chopped
4 cloves garlic, crushed or minced
6 - 7 whole tomatoes, peeled, seeded
and chopped
5 dried New Mexico chili peppers,
rehydrated and chopped
¼ cup almond butter
2.5 oz. dark chocolate (70% or above)
1 tsp. sea salt
1 tsp. cumin powder
½ tsp. cinnamon powder
½ tsp. guajillpo chili powder
avocado, cilantro and jalapeno, all
chopped.
INSTRUCTIONS:
•Rub the salt and pepper on the chicken
pieces.
•Place the ghee on a skillet and heat
well.
•Toss in the chicken pieces and allow
both sides to brown well.
•Transfer the browned chicken pieces
into a crock pot.
•Place the onion into the same skillet and
temper until soft and tender.
•Mix in the crushed or minced garlic and
leave for 2 minutes.
•Remove the garlic and onion and insert
into the crock pot.
•Mix in the tomatoes, almond butter,
chili peppers and dark chocolate.
•Sprinkle the spices and the salt into the
crock pot.
•Allow to cook for about 4-6 hours on
low.
•Place avocado, jalapeno and cilantro
on top of the mole and serve.

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