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Lentil & Coconut

Coconut creamy red lentils with
kurkuma for a delightful taste.

Become a master of super-tasty spreads,
impressing yourself & everyone

Feta & Beet

A unique blend of black lentils with feta cheese,
topped with fresh shredded
red beets in the raw.

Garlic & Herb

Rich raw-milk butter mixed with garlic and
Italian herbs for a savory delight.

Round & Green

A simple yet tasty spread made with
green peas and garlic as seasoning.

The Tasty Luxury of
Easy & Healthy Spreads

Let yourself be inspired by these
delicious spreads, perfect for dipping,
or as SmilaZ recommends, spread on sourdough spelt bread.

Lentil Coconut -spread

You can use any lentils of your own choice and flavour (red/yellow/green/brown/black/...), though typically for this recipe, we are using the red lentils.

Always rince them well (at best in the pot where they move and float around more freely to be properly washes. Keep replacing the water until there is hardly any more foaminess forming each time you let the water run into the pot, and do let the water stream have some power).

Once done rinsing, add twice the amount of water to the lentils in your pot, cover with a lid, and bring to a boil (but never on maximum heat, for example; if your stove has 8 settings, choose 6, in other words, three-thirds of the power).

As soon as it begins to boil, turn the heat down to the minimum (approx. 1 or 2), add pure salt (taste your way to your preferred amount), then add approx. 2-3 table-spoons of coconut oil per litre (or more, if you like more coconut flavour, you can try to ad more next time you cook it, to find your own preference), then add your curry powder, a teaspoon or as you like (simply taste your way as you are mixing it in), and stir it all together. Leave it on minimum heat, and keep stirring to make sure nothing burns at the bottom. After 15 minutes of total cooking time, your lentils are ready to be cooled.

*Know that the lentil substance tends to keep absorbing water, even after cooking, as it's cooling down, and even more so during refrigerating time. Meaning that your creation will continue to thicken a bit.

ON A PERSONAL NOTE

Remember, the more often you do something, the more you develop your own feeling touch and preference with it. Don't worry, but rather, see cooking as playing, always enjoy playing, and especially with adding and taking bits of anything that you might feel like each time you cook. And if you ever make a mistake, it's good, because that means you are really learning something. And before you know it you will find it all so very simple and prefer much your own cooking, now that you can make it the way you want it. Take it from someone who was eating out every day, exploring the cultural and the best restaurants for years. Now I prefer to have full control over the purity and health things.

* EXTRA NOTE

Glass jars (with their lids) allow for longer storage and preserved taste if you just heat the jars under hot water for a couple of seconds, and then pour your hot creation into them and close the lid tight. As your creation cools, it will cause a vacuum inside which seals your jar tight, just like those you buy. And generally, foods stored in glass jars last much longer than those stored in any types of plastic.

For this nutrition powerhouse packed with proteins, We Will Be Using

main ingredients

* red lentils

* fresh lemon

* fresh garlic

natural flavourings

* pure salt,
* curry powder of
* your choice

add-ons
* basil

Feta Beat -spread

Always rinse lentils well before cooking (at best in the pot where they move and float around more freely to be properly washed; basically keep filling the pot up with water and then pouring it gently out, repeatedly replacing the water until there is hardly any more foaminess occuring each time you let the water run into the pot, and do let the water stream have some power. You will see that the water also becomes clearer as the foaminess dissipates.

Once done rinsing, add twice the amount of water to the lentils in your pot, cover with a lid, and bring them to a boil
(but never on maximum heat, for example; if your stove has 8 settings, choose 6, in other words, three-thirds of the power).

While you wait for it to come to a boil, peel and cut up some red beet into small pieces, approx. a cup full, but the amount is pretty much up to you. Alternatively to cutting, if you want very small pieces in your spread, you can use a shredder.
* Keep in mind that if you want to make a nice, decorative, and tasty topping, the shredded version of the raw beet is the way to go. And for this, save some uncut beet in a glass jar to shred up right before serving. Some fresh parsley and/or chopped green onion will make a beautiful contrast and make it all even more tasty.

As soon as it begins to boil, turn the heat down to the minimum (approx. 1 or 2), add pure salt (taste your way to the right amount for you), then add a tiny bit of fresh ground or powdered nutmeg, approx. a quarter of a teaspoon or as you like. Then stir it all together and cover with the lid again. Leave it on minimum heat, and stir every other minute to make sure nothing burns at the bottom. Carefully taste your sizzling wonder, and once everything feels all soft and like a thick soup, it is ready to be cooled.

Once cooled off to warm, cut up some Feta, approx. 6-8 tablespoons worth or more, as you prefer, then mash it up with a fork and mix it well with your lentils. Then chop up some onion very finely (preferably red or shallot onions) and mix them in as well. You can as well, if you like, keep a bit of the chopped onion (in a separate glass jar) to add to your decorative topping to make it even prettier and tastier. *Know that the lentil substance tends to keep absorbing water, even after cooking, as it's cooling down, and even more so during refrigerating time. Meaning that your creation will continue to thicken a bit.

ON A PERSONAL NOTE
Remember, the more often you do something, the more you develop your own feeling touch and preference with it. Don't worry, but rather, see cooking as playing, always enjoy playing, and especially with adding and taking bits of anything that you might feel like, each time you cook. And if you ever make a mistake, it's only good because that means you are really learning something. And before you know it, you will find it all so very simple and prefer your own cooking, now that you can make it the way you prefer it.--Take it from someone who was eating out every day, exploring the cultural and the best restaurants for years. But now I prefer to have full control over the purity and health of my food.

* EXTRA NOTE
Glass jars (with their lids) allow for longer storage and preserved taste if you just heat the jars under hot running water for a couple of seconds, and then pour your hot creation into them and close the lid tightly. As your creation cools, it will cause a vacuum inside which seals your jar tight, just like those you buy. And generally, foods stored in glass jars last much longer than those stored in any type of plastic.

main ingredients
* black lentils - approx. 4 decilitres
/ 1,5 to 2 cups
* red beet - approx. 2 decilitres
/ 1 cup
* feta

add-ons
* fresh parsley
* green onion

natural flavourings

* pure salt, onion
* nutmeg, black pepper

For this nutrition powerhouse packed with proteins, We Will Be Using

Green Pea -spread

((((((( UNDER CONSTRUCTION )))))))

ON A PERSONAL NOTE
Remember, the more often you do something, the more you develop your own feeling touch and preference with it. Don't worry, but rather, see cooking as playing, always enjoy playing, and especially with adding and taking bits of anything that you might feel like, each time you cook. And if you ever make a mistake, it's only good because that means you are really learning something. And before you know it, you will find it all so very simple and prefer your own cooking, now that you can make it the way you prefer it.--Take it from someone who was eating out every day, exploring the cultural and the best restaurants for years. But now I prefer to have full control over the purity and health of my food.

* EXTRA NOTE
Glass jars (with their lids) allow for longer storage and preserved taste if you just heat the jars under hot running water for a couple of seconds, and then pour your hot creation into them and close the lid tightly. As your creation cools, it will cause a vacuum inside which seals your jar tight, just like those you buy. And generally, foods stored in glass jars last much longer than those stored in any type of plastic.

Garlic Herb -butter

((((((( UNDER CONSTRUCTION )))))))

ON A PERSONAL NOTE
Remember, the more often you do something, the more you develop your own feeling touch and preference with it. Don't worry, but rather, see cooking as playing, always enjoy playing, and especially with adding and taking bits of anything that you might feel like, each time you cook. And if you ever make a mistake, it's only good because that means you are really learning something. And before you know it, you will find it all so very simple and prefer your own cooking, now that you can make it the way you prefer it.--Take it from someone who was eating out every day, exploring the cultural and the best restaurants for years. But now I prefer to have full control over the purity and health of my food.

* EXTRA NOTE
Glass jars (with their lids) allow for longer storage and preserved taste if you just heat the jars under hot running water for a couple of seconds, and then pour your hot creation into them and close the lid tightly. As your creation cools, it will cause a vacuum inside which seals your jar tight, just like those you buy. And generally, foods stored in glass jars last much longer than those stored in any type of plastic.

Make Fresh Lemon Water