A wonderful example of creative diversification on the farm in North Wales, Sarah Evans has created a veg. box business using her own talents and ability to network in the local community. Visit her website www.waterylane.co.uk
We tried out some recipes...
Dahl with Shredded Greens/Cabbage/Spinach/Chard
Ingredients
1 tbs coconut oil
1/2 crushed garlic cloves
4cm piece of grated ginger
1 red chilli
1 tsp black mustard seeds
1/4 tsp g. turmeric
1x400 ml. tin coconut milk
100 g yellow mung dahl lentils
1 tsp toasted coriander seeds
1 tsp toasted cumin seeds
200 g spring greens
handful coriander leaves
lemon/lime juice
toasted coconut garnish
salt
Method
1.Fry the onion in the coconut oil.
2.Add garlic, ginger, chilli, mustard seeds.
Stir in the coconut milk
Add the lentils, ground coriander and cumin.
Add half tin of water
3.Bring to boil, then simmer for 15 mins.
Add the greens, cook for another 5-10 mins until lentils are tender and the greens wilted.
Add more water if needed.
4. Salt to taste, add coriander and squeeze of citrus. Sprinkle with toasted coconut and a few extra coriander leaves.
Please follow our Facebook / Instagram pages @fromthehorsebox
and we would love to hear any feedback on our email address fromthehorsebox@gmail.com
what question would you have liked to ask?
A wonderful example of creative diversification on the farm in North Wales, Sarah Evans has created a veg. box business using her own talents and ability to network in the local community. Visit her website www.waterylane.co.uk
We tried out some recipes...
Dahl with Shredded Greens/Cabbage/Spinach/Chard
Ingredients
1 tbs coconut oil
1/2 crushed garlic cloves
4cm piece of grated ginger
1 red chilli
1 tsp black mustard seeds
1/4 tsp g. turmeric
1x400 ml. tin coconut milk
100 g yellow mung dahl lentils
1 tsp toasted coriander seeds
1 tsp toasted cumin seeds
200 g spring greens
handful coriander leaves
lemon/lime juice
toasted coconut garnish
salt
Method
1.Fry the onion in the coconut oil.
2.Add garlic, ginger, chilli, mustard seeds.
Stir in the coconut milk
Add the lentils, ground coriander and cumin.
Add half tin of water
3.Bring to boil, then simmer for 15 mins.
Add the greens, cook for another 5-10 mins until lentils are tender and the greens wilted.
Add more water if needed.
4. Salt to taste, add coriander and squeeze of citrus. Sprinkle with toasted coconut and a few extra coriander leaves.
Please follow our Facebook / Instagram pages @fromthehorsebox
and we would love to hear any feedback on our email address fromthehorsebox@gmail.com
what question would you have liked to ask?