Jasmine Rice with Curried Lentils and Vegetables

I'm a firm believer of pairing curry with white Jasmine rice for the rich, buttery smell & taste - brown rice is certainly healthier, but the white rice provides a milder background for the stronger flavors of the curries. I made the lentils in my favorite fashion - with coconut milk & a premixed green curry with lemongrass, zefir limes and Thai ginger. I threw in some fresh spinach after the lentils were done cooking, so that it didn't cook down too much. Separately, I fried up some onions, purple potatoes, and tomatoes in a little oil before adding red curry paste, which has a warmer and more savory profile than the green curry.

Raw Lemon-Lime Tarts

I recently tried a few of Hail Merry's brand raw tarts (I'm certainly not "going raw," but am trying to incorporate more raw foods into my diet) and fell in love! So I wanted to try my hand at it and looked up some copycat recipes. The crust is basically ground up walnuts, almonds, shredded coconut, and lemon juice. The filling is made of soaked cashews, coconut cream, lemon & lime juices, and blue agave nectar - with some arrowroot starch for thickener (most recipes recommend agar agar or Irish moss, which I had neither on hand). After blending the filling in the blender for a few minutes, poured it into the crusts and refrigerated for about 2-3 hours before they were firm. They were definitely rivals to the store brand, and makes me excited to experiment more with raw foods. A fresh crisp dessert that actually has some health benefits!