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Lentil Living Dahl Burger bites & Classic Hummus






Lentil Living Dahl Burger bites & Classic Hummus


Living Dahl Party Burger Bites
Makes 32 Vegan, sugar, gluten, nut and dairy free, contains mustard
Get your spice rack ready! These Dahl burgers bites take about 40 minutes to make and you can refrigerate, once cooled, for up to three days to bring spice to your Christmas party as they make perfect canapés with my classic Christmas hummus. Ah bliss! Always remember spices and herbs can have an alkalising effect on the body. So they are terrific for glowing skin, nails and hair, plus good digestion.
A good source of magnesium, iron, B vitamins, plant protein, essential fats and dietary fibre.
Aids good digestion and an anti-inflammatory recipe
1 tablespoon Viridian raw organic coconut oil, 1 large onion, diced, 4 cloves of garlic, finely chopped, 1 tablespoon grated fresh root ginger, ½ bunch of fresh coriander, leaves reserved, roots and stems finely chopped, 1 cinnamon stick, 8 cardamom pods, crushed, 1 teaspoon yellow mustard seeds, 2 teaspoons ground coriander, 2 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon ground ginger, ½ teaspoon chilli powder, ½ teaspoon Himalayan fine rock salt, 400g split red lentils, soaked, 200g brown rice cooked, 400g sweet potatoes, peeled and chopped into large medallions, 1½ litres water, 150g baby spinach, 100g brown rice flour
2 tablespoons of Viridian raw organic coconut oil for frying burgers
Method: Warm the Viridian raw organic coconut oil in a large saucepan over a low to medium heat. Add the onion and cook, stirring, for 5–8 minutes, until softened. Add the garlic, ginger, coriander roots and stems, cinnamon stick, crushed cardamom and mustard seeds, and cook for 2 minutes, stirring. Add the remaining spices and the salt and cook for 1 minute more, stirring. Add the lentils, sweet potatoes and water to the saucepan and bring to a boil over a high heat. Reduce the heat to low and allow the Dahl to simmer for 15–20 minutes, until the lentils have collapsed and the sweet potatoes are tender. Take off the heat and stir through the spinach and most of the coriander leaves. Add brown rice, brown rice flour to the lentils and mix well. Form 32 golf ball-sized burgers bites with clean hands. Heat a little Viridian raw organic coconut oil in a large frying pan over a medium heat. Fry the burgers for about 5 minutes per side, until cooked through and golden on the outside.

Classic Christmas Hummus
Makes 250g
Vegan, Gluten, Dairy, Sugar and Nut Free

When making your own hummus from scratch, it’s always best to use dried beans that you soak overnight. This leads to a creamier, more wholesome hummus that you’ll love making again and again. High in calcium, plant protein, essential fats, dietary fibre and vitamin C. Low GL.
400g dried chickpeas
5 tablespoons dark tahini paste
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon tamari
Pinch of Himalayan fine rock salt
Soak the dried chickpeas overnight in plenty of water in an airtight container in a moderately temperate place. The following day, drain the chickpeas and rinse thoroughly. Place in a large saucepan, cover with three times their volume of cold water and bring to a boil, then reduce to a simmer and cook for 1 hour, until tender. Drain and add to a blender with all the remaining ingredients. Blend together, adding water as needed to reach your desired consistency. You will probably need to stop the blender several times to scrape down the sides. Add more smoked paprika, salt, lemon juice or tahini to taste. Transfer to an airtight container or a glass jar, cover and refrigerate for several hours before serving. This hummus will last for up to five days in the fridge.





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