Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
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EVERYTHING SALAD This is the salad I make every time. Feel free to add anything that sounds good to you or take something away, thats the beauty of it. strawberrys, cranberries, 1 chopped apple, 1 can of Mandarins, Spinach, ham or tuna or chicken or whatever. Green beans or peas, kidney beans and/or garbanzo beans, Olives, Tomatoes, artichokes. Italian dressing or fruity vinaigrette dressing.
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