whenever I’m feeling like I need reset, I make this coconut dahl. it’s nourishing, jammed with fiber, and super delicious.
I love the use of coconut milk instead of dairy, as well as the addition of sweet potatoes and hearty greens to make it a more substantial meal.
if we’re feeling extra hungry, we’ll make a round of brown rice to go with it as well.
Read MoreI recently made a mango pie for one of my pop up dinners and ended up with both leftover filling and crumble. I divided the extra filling into small serving bowls and let it set for the same amount of time as my pie. then I thought to myself, why bother with making pie next time if this is 10x easier? there’s no need to prebake a crust, no need to cut out slices. just drop the finicky parts and you’re left with this - a delightfully bright mango custard with a crispy, crunchy graham cracker crumble. serve with coconut whip and mixed berries, and polish that bowl clean! simplicity is the ultimate sophistication.
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