Coconut Dal with Steamed Broccoli & Brown Rice

August 14, 2009

Since my surgery, I’ve been doing some research on how thyroids impact your metabolism and what (if anything) I can do to help keep my metabolism active without any medications.  It’s an interesting topic to read up on, because there’s lots of fluff out there — and I’m not talking about the marshmallow kind!

I recently picked up a book on Ultrametabolism, which is supposed to be built on the study of how food, your lifestyle, and your genes interact.  The author also published a few cookbooks to go along with the texts, so I figured why not try it out?

For this recipe, you will need…

  • 2 c yellow split peas
  • 1 (14 oz) can lite unsweetened coconut milk
  • 4 c low-sodium organic vegetable broth
  • 1 small yellow onion, sliced
  • 3 cloves garlic, pressed
  • 1 T grated fresh ginger
  • 2 t ground turmeric
  • 1 t kosher salt
  • 4 T chopped fresh cilantro (if desired)
  • 1 medium bunch broccoli, trimmed and steamed
  • 1 1/2 c raw brown rice, steamed
  • Fresh lime wedges

Then you…

  1. Rinse the split peas.
  2. In a large saucepan, place the split peas, coconut milk, vegetable broth, onion, garlic, ginger, tumeric, and salt.
  3. Simmer over medium heat until peas are soft, approx. 30 min.
  4. Sprinkle chopped cilantro on top (if desired) and serve over rice with steamed broccoli and the lime wedges.
Coconut Dal

Coconut Dal

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