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Meal 1


  • 1 medium onion  
  • 1 cup red lentils
  • 1 tsp. ginger paste
  • 1 tsp. cumin, curry, turmeric, onion powder (or to taste)
  • Salt and lemon juice to taste
  • 1 large carrot
  • 1 tsp. olive oil
  • Sautee onions with 1 tsp. olive oil until golden brown then add spices and ginger paste. Mix well.
  • Add 1 cup of washed red lentils, add water to fully cover lentils (almost half the pot). Bring to a boil then add chopped carrots.
  • Add lemon juice and salt, taste.
  • If soup is too thick add more water depending on how you like it.
  • When serving, add lemon juice and olive oil.


  • 3 cups water or any kind of stock
  • 1 cup wild rice
  • Few tbsp. chopped parsley for serving
  • Bring 3 cups of water or stock to a boil, stir in 1 cup of wild rice.
  • Reduce heat to a simmer and cook rice covered for about 40-45 minutes.
  • Uncover and fluff up rice with a fork, simmer for another 5 minutes.
  • Drain off excess water or stock and serve hot.


  • 1 whole chicken with skin
  • 2 medium potatoes (chopped)
  • 1 medium sweet potato (chopped)
  • 1 medium onion (chopped)
  • Marinade: vinegar, tandoori chicken spices, 3 cloves garlic, salt, olive oil and saffron. Add accordingly to your preferred taste.
  • Paste: cilantro, garlic, olive oil and salt blender in electric mixer.
  • Marinate chicken and put in baking dish.
  • Lay chicken flat, add chopped potatoes and onion.
  • Add 3 heaping tablespoons of water.
  • Bake at 450 for 1hr and 20 minutes, covered with foil.
  • If too dry add more water then add paste on top of chicken.
  • Bake for 10 more minutes uncovered.


For fruit layer
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 3 tsp. cornstarch
For Dough
  • 1 cup sugar
  • 1 tsp. baking powder
  • 3 cups all-purpose flour or whole wheat flour
  • 1 cup unsalted butter
  • 1 egg
  • 1 pinch of ground cinnamon
  • Fruit layer: Stir together sugar and cornstarch. Gently mix in blueberries and set aside.
  • Preheat oven to 375 and grease your baking pan.
  • Stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon.
  • Use a fork to blend in the butter and egg. Dough will be crumby, but that’s okay!
  • Pat half of the dough onto the pan.
  • Add blueberry mixture evenly over the dough and then crumble the rest of the dough on top of the blueberries.
  • Bake for 45 minutes, until golden brown.
  • Cool completely, cut and serve!