- lentils
- tomatoes
- barley or brown rice
- garlic salt
- shredded carrots
- chopped onion
- chopped celery
- margarine
- large tomatoes
- scallions sliced
- minced garlic
- ground cumin
- chili powder
- vegetarian refried beans
- black beans
- shredded cheese
- mild slasa
- small tortillas
- pale beer or vegetable stock/broth
- ground cumin
- chili powder
- cayenne hot pepper sauce
- coarse salt
- vegetarian refried beans
- spicy monterey jack
- scallion
- plum tomato
- extra-virgin olive oil
- large brown or green lentils
- long-grain white rice
I find many meals a little too stodgy, with lots of bread, flour and meat involved in pretty much all of them. This crust is quite a nice way to lay a foundation without all the stodge
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- cumin seeds
- ground turmeric
- bay leaf
- garlic
- ghee or oil
- nigella
- salt and freshly ground black pepper
- red lentils
For some reason everyone seems to think this is one of the best omelettes they’ve ever had whenever i make it. The trick is to use a small non-stick/teflon fry pan (no more than 9 inches wide) and to make sure it’s nice and hot before you start.
Do Americans write ‘omelet’ instead?
- ground black pepper
Day 1 rotation diet
- sea salt
- Ghee or oil
- water
- rice milk
Day 2 on rotation diet
- olive oil
- bag of frozen broccoli or 1 head of fresh broccoli
- chicken broth or water
day 3 on rotation diet
- green onions
- cilantro
- zezty italian dressing
- 4oz can green chilis
- bag tortilla chips