2 TB. coconut butter
1 onion, chopped
8 garlic cloves, sliced
2 in. piece of ginger, minced
3 tsp. ground coriander
2 cups carrots, sliced
1/2 cup water
2 cups lentils (I use 1 cup french and 1 cup red)
12 cups of water
2-3 tsp. salt (depending on salt tolerance)
2 roma tomatoes, chopped
2 cups of bok choy (mostly the tops)
1/4 cup raw sunflower seeds
2 cups short grain brown rice
4 cups water
pinch of salt
1 small cinnamon stick
Garnish with lots of freshly chopped basil and scallions and tomatoes.
I also added chili oil for an extra kick!
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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