Hooked on Living

28/08/2023

A day in Darwin Botanical Gardens

15/08/2023

https://www.facebook.com/713708613/posts/10160543806688614/?mibextid=I6gGtw

08/08/2023

https://m.facebook.com/story.php?story_fbid=999825111328719&id=100039037193909&mibextid=Nif5oz

body therapy treatments massage oil cupping

08/08/2023

Hooked on Living will be in Darwin for the month of August.
Therapy treatments available. DM to book a time.

body therapy treatments massage oil cupping

07/08/2023

Nutritional delight

This delicious and simple dal has been on rotation in our house lately. We eat dal a few times a week and change it up with different versions. This is very warming, nourishing and grounding, and perfect for winter nights.

Warming Tomato Dal

Ingredients:
4 cups water
1 cup red lentils (soak if possible)
*1 tbsp Winter Spice Mix (see below for recipe, or use a mild curry powder)
1 can diced tomatoes
1 bunch of spinach, chard, or other greens
1 tbsp ghee (or quality oil)
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tsp salt

Directions:
1. In a large saucepan, bring the 4 cups of water to a boil over high heat. Rinse the lentils until the water runs clear. Add the lentils to the water along with the spice mix.

2. Add the tomatoes and their juice to the dal. Bring to a boil and turn the heat down to low and simmer, uncovered. Set a timer for 30 minutes.

3. Slice the greens into thin ribbons and add to the pot. Continue to simmer, partially covered, until the timer hits 30 minutes.

4. Let the dal simmer on low while you warm the ghee (or oil) in a small frying pan over medium heat and sauté the cumin and mustard seeds until you can smell them, just 2-3minutes. If the mustard seeds are jumping out, cover the pan.

5. Add the spiced ghee and the salt to the lentils and stir.

6. Stir and serve with rice.

I have modified this recipe by adding assorted vegetables, like pumpkin or zucchini and it was just as good, so feel free to get creative. Happy cooking and let us know if you try it!

*Winter Spice Mix Ingredients:
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp turmeric powder
1/2 teaspoon salt
1 tsp ginger powder
1 tsp black pepper (optional)

Directions: Dry roast the coriander and cumin seeds in a heavy-bottomed pan over medium heat until you can smell them, a few minutes. Cool completely. Combine with the other ingredients and grind to a uniform consistency in a spice-dedicated coffee grinder or by hand with a mortar and pestle. Store in a small glass spice jar.

Thank you to Kate O’Donnell for this recipe in her cookbook, “The Everyday Ayurveda Cookbook.”

16/09/2022

Home cooked breakfast... satisfying and fresh. How so you start your casual mornings.

15/09/2022

Spring
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