September 26, 2009

Welcome To Detoxville

My mom and I are in the middle of a Detox Purification Program. We've created a barter system, I plan all of the menus and cook all allergen-free dishes and she supplies me with the cleansing supplements.

In the real world, outside of Detoxville, I've been put to the test. I've baked several batches of brownies for family and I recently visited a local chocolate store with loads of samples; none of which I even attempted to eat, as I distracted myself with the deliciously scented body lotions and facial cleansers!! This my fellow blog readers is HUGE for me! As I eat chocolate daily!

On my shopping/cooking days I find I don't have a lot of time to feed myself so I stop at our local natural foods market and pick up their Red Lentil Patties with a side of Cilantro Sauce. They are a perfect power snack. They also work beautifully as an appetizer or stack up well served with a spinach salad for a main dish. I've decided to replicate the little delicacies, let me know what you think!

Red Lentil Cakes
Makes 4-4oz Cakes

2 large shallots, chopped
4 T evoo, divided
1 t ground turmeric
1/2 t ground cumin
1 1/2 C cooked red lentils, cooled
1 C steamed brown rice, cooled
1/2 t sea salt

Coconut Sauce:
1 (13.5oz) can of coconut milk, preferably Chaokoh
1 lime, juiced
2 T ginger, finely chopped
1 kaffir lime leaf, finely chopped OR a large pinch of canned kaffir lime leaves
1 large clove garlic, chopped
pinch of sea salt
1 C packed, cilantro leaves

In a medium saute pan, warm the 2T evoo with the ground turmeric & cumin over medium-high. Once up to temperature, add the shallots and saute until translucent.

Meanwhile, stir together the cooked & cooled lentils and brown rice. Add the cooked shallots and season with a few pinches of sea salt.

Using a 1/2 Cup measuring cup, measure out at least 4 cakes. Place on a plate or large enough baking sheet and pop into the fridge to chill for 20-30 minutes. In a medium saute pan heat 2T evoo over medium-high heat until the viscosity loosens up a bit and the oil moves freely about the pan. Add the cakes and cook on each side until golden brown, about 2 minutes.

For the Coconut Sauce:
Using a blender or food processor, puree all of the ingredients except for the cilantro leaves until smooth. Add the cilantro leaves and process until leaves are finely chopped.

Pour coconut mixture into a small saucepan and bring to a gentle simmer over medium-high heat. Stirring occasionally, reduce the mixture by half, approximately 8-10 minutes.

Serve as a dipping sauce for the Red Lentil Cakes & enjoy!

Tips for making non-mushy cakes:
  • Cool all ingredients to room temperature (lentils, rice & spice shallot mixture) before mixing together.
  • Take the extra time to let the cakes chill in the fridge.
  • Make sure your saute pan is heated to medium-high, you should hear a delicious sizzle when you place the cakes in the pan.

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