------------------------------------------------------------------------------------ Free online class for Chef AJ's viewers Indian Spices 101 on 9/19/22 Register here: https://form.jotform.com/222346170658154
Sapna Von Reich is a Food for Life instructor for the Physicians Committee for Responsible Medicine. She holds a certification in plant-based nutrition from the Center for Nutrition Studies at eCornell. She is a lifestyle health coach and well-known plant-based food educator in Northern Colorado. She enjoys teaching nutrition and cooking to all ages. She also offers one-on-one consultations and private cooking classes.
Sapna is working to integrate fresh, healthy, and inspired cuisine into the lives of all her students and clients. She believes that good food doesn’t need to be complicated and has made it her mission to help others balance health and lifestyle.
Upcoming online classes. Meal Prep Ideas for the week on 9/11 Street Food of India on 9/25 Food for Life: Let’s Beat Breast Cancer from 10/4 to 11/1 All are listed here: https://form.jotform.com/211216047293045
Lentil Curry with Swiss Chard Ingredients for 3-4 servings: 1 cup dried red lentils 3½ cups water ½ tsp turmeric For Tempering ¼ tsp brown/black mustard seeds ¼ tsp cumin seeds A pinch of asafetida (use gluten-free if needed) 5-6 curry leaves (optional) ½ medium red/yellow onion, minced (½ cup) 1 small bunch of Swiss Chard, stems and greens separated and thinly sliced 2-3 large cloves of garlic minced ¼ -1 serrano pepper, minced 3 roma tomatoes, diced small Salt to taste (optional) ¼ - ½ tsp Indian red chili powder (or a pinch of cayenne pepper) lime / lemon juice to taste (about 1 tsp) Soak lentils in cold water for 10-15 minutes. Rinse and drain well and set aside. In a saucepan, add 3½ cups of water and bring it to a boil. Then add lentils and turmeric. Stir well and bring it to a good boil. Now cover the saucepan with a lid (leaving a little vent for the steam to escape), lower the heat, and let the lentils simmer 20 minutes. Once lentils are cooked, stir in a pinch of salt (if using). I like to use a whisk to stir the cooked lentils to make them into a smooth consistency, but this step is optional. For Tempering: Heat a small skillet or saucepan, add mustard seeds. Once the seeds start to pop/crack, add cumin seeds, asafetida, and curry leaves. Sauté and cook for another 30 seconds, then add onion and cook on medium heat for 2 minutes. Now add the thinly sliced just the stems of Swiss chard, the garlic, and the serrano pepper. Cook for 2 minutes. Add tomatoes, a pinch of salt (if using), and Indian red chili powder. Cook covered until tomatoes are cooked and very soft. This may take 4-8 minutes. Pour this tempering over the lentils, mix well. Now add thinly sliced Swiss chard greens and cook for 2-4 minutes. Stir in some lime / lemon juice to taste. Cook’s note: Enjoy this curry with rice or any flat bread. Note: You can cook red lentils in your instant pot. Cook on high pressure (manual setting) for 8 minutes. Release pressure after 15 minutes. Recipe source: Sapna Von Reich Plant-Based Food Educator & Coach Website: http://sapnavonreich.com Online cooking classes: https://form.jotform.com/211216047293045
