GOOD FOOD EQUALS GOOD MOOD! HEALTHY RECIPES

by ANIKA WULFF

So this is a twist on the traditional Ayurvedic dish - KITCHARI. This version has eggs, to add a little more sustenance.

INGREDIENTS

• 1/3 cup mung beans, soaked overnight and rinsed thoroughly • 1 cup brown basmati, rinsed thoroughly • 1 knob fresh ginger, grated • 1 finger fresh turmeric, grated • 1 tin organic coconut milk • 2 teaspoons fermented garlic paste or 3 cloves fresh garlic, minced. • 2 cups of filtered water • 4 tablespoons of ghee or coconut oil • 1 tablespoon of mustard seeds • 2 tablespoon cumin • 1 teaspoon each of fennel, fenugreek and coriander powder • 1 handful fresh coriander • 1 lime • 1 teaspoon of salt • 4 eggs • A handful of cherry tomatoes

HOW TO BRING IT ALL TOGETHER:

Heat ghee or coconut oil in a large saucepan on medium heat until seeds begin to pop. Add remaining dry spices and cook for 5 minutes.

Add ginger, turmeric and ginger and cook for 5 minutes. If the mixture is dry, add extra ghee or oil.

Add drained rice, mung beans and salt, stir through.

Add water and coconut milk, bring to the boil.

Drop heat and simmer until lentils and rice are soft – roughly 30min.

Once cooked transfer to a casserole dish and make holes for the eggs, crack the eggs into the hole.

Placed cherry toms on top and cooked on a lowmoderate heat in the oven until eggs cooked – roughly 20 min

SNOW PEA FERMENT SALAD ingredients

INGREDIENTS

• 350g snow peas, roughly chopped • 2 tablespoons sauerkraut • 1 avocado, roughly chopped

DRESSING

• ¼ cup quality olive oil • Juice ½ lime • 1 teaspoon fermented garlic paste or 1 clove minced

METHOD

In a large bowl mix all salad ingredients together. In a small bowl/jug mix all the dressing • 1 teaspoon maple syrup

together. Pour dressing over salad. Serve immediately.

Once cooked topped with fresh coriander and a squeeze of lime. Serve with a simple, green salad.

NOTE: Mung beans can vary by brand. It is a good idea to keep an eye on the cooking, adding more liquid if needed, until lentils are soft and cooked. You do not want the dish to be soupy when transferring to the casserole dish.

Anika Wulff

Anika is an organic farmer, marketeer, recipe creator, author, writer, wellness advocate, women’s mentor, and mother of two fun-lovin’ wildings. She spends her days barefoot on the farm, either growing, preparing, cooking or sharing food.

Her vision for Spring Lakes Farm has always been two-fold – one, to supply affordable organic produce and other gut-lovin’ products at farmer’s markets and two, to open the farmgate to host women’s retreats, to educate on nourishment and simplicity, plus provide valuable connection.

Anika’s greatest gift is teaching women how to make food choices that nourish, heal and bring joy, without spending loads of time in the kitchen, without counting anything, and without restrictions.

She deeply believes that being healthy and nourished does not have to be hard. In fact, it should be easy. We just have to slow down enough to listen to our body’s cues and to trust ourselves to interpret what we hear and feel.

You will find Anika online at

And in person at Toowoomba Farmers Markets and on the farm at Day Retreat.