I debated between calling these Basic Bitch Lentils and Big Batch Lentils. In future recipes, we’ll reference them as BBLs. This is one of my favorite lentil recipes as it has a bit of spice and a lot of flavor and can be transformed into a lot of different dishes. I usually make double what I need for one recipe so I can use the other half for something else. Like this week, I blended the remaining lentils into lentil soup and froze it for when my detox is done. The BBLs this week are made to go in stuffed peppers, so I left the veggies nice and chunky. Also, since I was making stuffed peppers, I used the pepper tops in the recipe instead of a separate bell pepper.

Prep/Total Time:  20 minutes/60 minutes

Ingredients:

• 500 g green or brown dry lentils (soaked)

• 1 large carrot

• 1 bell pepper (or bell pepper tops for stuffed peppers!)

• 2 small red onions

• 2 cloves garlic

• 25 g fresh, grated ginger

• 1 bunch coriander, stems and leaves

• 2 green chilies

• 3 limes, juiced

• 30 ml apple cider vinegar

• salt and pepper

Directions:

1. Rinse and soak the lentils (4-8 hours)

2. Dice carrot, bell pepper, onions, green chilies and garlic.

3. Separate the coriander leaves and stems. Place the leaves in a cup of water and chop the stems.

4. Add the lentils, carrots, bell pepper, onions, peppers, garlic, ginger, green chilies, and coriander stems to pressure cooker.

5. Add lime juice, apple cider vinegar and salt and pepper. Go easy on the salt initially and add to taste once lentils are cooked.

6. Place on high heat. Cook for 20-30 minutes after the pressure cooker comes to steam. *30 mins is for 4 hour soaked lentils.

7. After 30 mins, turn off the burner and let sit till pressure dissipates.

8. Taste and add salt and pepper and/or more lime juice.

9. Add leaves of coriander and let sit 15 mins before serving.

A few months ago I was floating to DC for a visit and decided to repay my hosts by inviting some of my friends over AND making dinner. They were working towards a more plant-based diet and I decided to go for making stuffed peppers. Love was born that day. Leave out the feta and make them vegan or leave out the lentils and marinate and sauté the veggies with the feta to make them low-carb. This gluten-free, vegetarian or vegan-friendly dish is excellent served with blue corn, tortilla chips, rice or salad. I also like to include salsa, guacamole and yogurt sauce.

Prep/Total Time: 30 minutes/50 minutes (does not include Big Batch Lentils cooking time).

Ingredients:

• 6  large bell peppers, any color

• 300 g cooked, Big Batch Lentils - about half of full batch.

• 30 ml extra virgin olive oil

• 2 limes

• ¼ bunch fresh coriander

• salt and pepper (optional)

• 250 g feta or other cheese (optional)

Directions:

1. Pre-heat oven to 180 degrees Celsius

2. Slice the tops of the bell peppers and carve out the seeds and lining.

3. Rub olive oil on the inside and outside of each bell pepper.

4. Place the peppers in a baking dish.

5. Place in oven for 15-20 minutes, just long enough for the skin to soften and color, but not so long that the peppers no longer hold form.

6. Cut the feta into small cubes.

7. Mix half the feta with the Big Batch Lentils.

8. After the bell peppers are softened, fill each pepper with feta & lentil mix.

9. Squeeze a lime over the top of all peppers.

10. Cover each bell pepper with the remaining feta.

11. Keep uncovered and bake for 20-25 minutes (depending on starting temp of Big Batch Lentils).

12. Add a sprig of fresh coriander and serve with lime.

I personally love yogurt sauce on a lot of my dishes. It adds complementary flavors and serves to cool the palette from all the heat I also like to put in my food. The simple basics are yogurt + some sort of acid, salt and pepper and then add other yummy stuff. This sauce features cucumber and garlic but be adventurous and add what you like!

Prep/Total Time: 10 minutes/10 minutes

Ingredients:

• 150ml natural or plain greek yogurt

• ¼ large cucumber

• 1 clove garlic

• ½ lemon, juiced

• salt and pepper to taste

Directions:

1. Chop the cucumber.

2. Mince the garlic.

3. Combine yogurt with cucumber, garlic and lemon juice.

4. Add salt and pepper to taste.

5. Let sit 5 minutes or refrigerate.

Inspired by fresh, local ingredients from the Kenyan coast, these mouth-watering tots are delicious as a snack or side dish. Served hot or cold these sweet and tangy treats are sure to be devoured. Vegan & gluten-free!

Prep/Total Time: 15 minutes/1 hour

Ingredients:

• 1 kg potatoes, washed with skins on

• 10g fresh grated ginger (1 1/2 tablespoons)

• 200ml fresh coconut milk

• 50ml coconut oil

• 3 limes, juiced

• 1-2 finely diced green chilies

• handful of shredded mint leaves

• Optional salt and pepper

Directions:

1. Set oven to 185 degrees Celsius.

2. Combine ginger, coconut milk, coconut oil, limes and chilies to make the marinade.

3. Chop potatoes into small cubes and place in mixing bowl.

4. Cover potatoes with the the marinade and fresh mint. Let sit for 20 mins.

5. Pour potatoes and marinade onto baking dish and place uncovered into the oven.

6. Bake for 35-45 mins.

7. Enjoy hot or let cool and refrigerate for Dat Green Potato Salad base.

To those of you that don’t do coriander, I’m so sorry, but you can substitute mint or basil or both! This sauce is everything you’d hope to find in a sauce. Sweet, spicy, creamy and pretty much delicious on anything. Sub it for salsa, salad dressing or dip!

Prep/Total Time: 15 minutes/15 minutes

Ingredients:

• 1/2 kilo fresh shaved or grated coconut. Can also use dried.

• 250 ml fresh coconut milk

• 2-3 limes, juiced

• 3-4 green chilies

• 1 bunch coriander, stems and leaves

• Optional Salt & Pepper

Directions:

1. Chop chilies and coriander into same size or smaller than coconut.

2. Blend together all ingredient until saucily smooth - small chunkiness with nice creaminess.

3. Serve at room temperature.

Nothing special here, though I do like to add a pinch of Moringa powder to mine. And a nice tip is to leave the avo seed in with the guac to help preserve the color if letting it sit for a bit.

Prep/Total Time: 15 mins/15 mins

Ingredients:

• 1 avocado

• 1 tomato

• 1 clove garlic, minced

• 1-2 green chilies

• 1-2 limes, juiced

• 1/2 bunch coriander, leaves only

• Optional salt and pepper

Directions:

1. Chop avocado, tomato and chilies

2. Mix and mash together with garlic and chilies.

3. Add limes.

4. Add salt and pepper to taste.