COOKING WITH HOPE – Healthy Mama & Curry Lentil Dahl with Fresh Garlic Bread
Let’s talk about Healthy Mama! Located at 152 Lesperance road based out of Tecumseh, Healthy Mama is a vegan, vegetarian, gluten free, raw based catering and meal preparation company. May I also add in delicious!
It is the perfect place for food lovers, health and vegan gurus and even meat eaters. Even though they are completely plant based, Healthy Mama offers many great options for meat eaters as well.
Their menu offers such a wide variety of different options, you are sure to find a dish that you love.
They offer an in-store shop with home-made, frozen and ready to go meals at your convenience. They also sell their favourite plant-based health food snacks, condiments and more.
During the COVID-19 restrictions they are currently offering only curb side pick-up. View their website to choose from smoothie bowls, panini and soup to burgers, salads and incredible desserts. And if you would prefer a delivery option, they also are partnered with Skip The Dishes.
In addition produce kits can be delivered or picked up which is the perfect way to purchase produce from the comfort and safety of your own home. They also offer pick up for their pantry items, snacks, fridge and freezer items. Healthy Mama can deliver up to 25 km from their location and grocery orders cannot be combined with the restaurant order.
When COVID-19 restrictions are lifted, their restaurant space also serves as a venue for private events and cooking classes. They have a catering option too that is completely flexible to fit all events and needs.
Healthy Mama normally offers a weekend brunch menu as well; which I highly suggest you check that out when their dining space is open again. Also, they offer a beautiful patio at the front of their location. Perfect for a beautiful summer morning or evening outing.
You can find Healthy Mama on Instagram @healthymama_food, on their Facebook page.
RECIPE OF THE WEEK: Curry Lentil Dahl And Fresh Garlic Pita Bread
Grab your kitchen apron, turn on some music and let’s get cooking and learn how to make Curry Lentil Dahl and fresh garlic pita bread.
This recipe is for two servings, and your garlic pita bread can serve four. Or, you can have two pieces each, or eat it all yourself. I don’t blame or judge you . . . it’s so yummy!
Since the bread takes a bit longer, I suggest you prepare it first and allow it to sit in a container to keep warm while you prepare your dish.
For the garlic bread you need . . .
2 1/2 cups white flour + extra for kneading
2/3 cup (150ml) warm water
1/3 cup olive oil
1 tablespoon white or brown sugar
2 teaspoons instant yeast
1 teaspoon salt
Dried basil leaves
How to make fresh garlic bread
1. In a large mixing bowl, add all of your dough ingredients together. Knead it together with your hands or with a mixing machine until it has become a dough consistency and isn’t sticky.
2. Set your dough aside in the bowl with a towel on top, covered for an hour and a half.
3. After an hour and a half, add flour to a clean surface and add a bit of flour to it to knead your dough a bit more.
4. Cut the dough into 4, and with a rolling pin, roll out each piece.
5. In a small bowl, add all of your spices together, with the olive oil and sesame seeds and mix it all together with a spoon.
6. Add your vegan butter, garlic powder and dried basil leaves to your dough. There are no exact measurement’s here, go crazy add however much you like!
7. Place them in the oven on a cookie sheet at 400 degrees for 7-8 minutes.
For the Curry Dahl the ingredients are . . .
1 onion, chopped
2 garlic cloves, minced
1 tomato chopped
1 cup brown lentils (dry)
¾ cup coconut milk
1 cup vegetable broth
1 tablespoon of your favourite curry flavour (If you are not a fan of curry, you can omit)
1 teaspoon paprika
1 teaspoon cajun
1 teaspoon salt
1 teaspoon turmeric
¼ teaspoon red chilli flakes
2 teaspoons olive oil
Any frozen veggies if wished
How to: Curry Dahl
1. In a large pan, over medium heat add your olive oil, chopped onions and tomatoes. Allow them to cook for 5 minutes and then add your minced garlic.
2. Add your coconut milk, lentils, and vegetable broth to your pan and stir it to combine.
3. Add in all of your seasoning and cook your creation on medium/low heat for 20 to 25 minutes. Stir it often, and taste test it to add any more seasoning if desired.
4. The last 10 minutes add in your frozen veggies. I add frozen kale and zucchini pieces.
5. Serve with your naan and enjoy!
I top mine with some left-over tomatoes and broccoli sprouts. Your curry dahl tastes just as great the next day if there are any leftovers. Just add a bit of olive oil to a pan and heat it up.