MY BROTHER'S KILLER FLATBREAD

John Joseph
www.purepma.com
Instagram @ johnjosephcromag
Evolution of a Cro-Mag Book: https://tinyurl.com/johnjosephcromag

Filmed Edited and Produced by Reece Robinson
www.reece-robinson.com
Instagram @ reece_photo

RECIPES
E's FLATBREAD
Ingredients:
-5 Flatbreads (somewhat thick)
-2 cans chickpeas
-4 Avocado
-Ginger Chili Sauce
-Lemon Juice
-1 Head Cauliflower
-1 tsp + 1/4 tsp salt

1. Chop Cauliflower and toss with olive oil and 1/4 tsp salt for 20-25 mins at 450 degrees, or until crispy
2. Mash Avocados with a few hearty squeezes of lemon juice and the salt
3. Marinate chickpeas with ginger chili sauce and let sit while cauliflower bakes
4. Assemble and devour

KITCHRI:
1 cup (200g) mung dal, split-peas or whole mung beans
1.5 cups (250g) medium or long-grained rice
3 tbs --- 1.5 of Earth Balance - 1.5 Coconut oil
2 tsp cumin powder
4 medium-sized tomatoes, washed and quartered
2 fresh chillies, seeded and minced
2 tsp grated fresh ginger
1 tsp ground cumin
2 tsp black mustard seeds
7 cups (1.6 l) water
2 tsp salt
4 bay leaves
1 spoonful of cloves (optional)
3 cups chopped spinach
2 tsp turmeric
1.5 teaspoon ground black pepper

1. Pick through the dal and wash it and the rice together. Soak for one hour. Let drain.
2. Meanwhile, wash, trim and cut the vegetables. Heat the ghee or vegetable oil and fry the cumin, chillies bay leaves, cloves (optional) and ginger. Let them sizzle for a minute then add the drained dal and rice and stir-fry for one minute.
3. Pour in the water.
4. Add the salt, turmeric, and tomatoes and bring to a full boil over high heat. Reduce to low heat and cook with the pot partially covered for 30 to 40 minutes Stir in the beginning to prevent the rice from sticking to the bottom of the pot. [note: I found it necessary to do this more often]
5. Fold in spinach. Season with the pepper. Mix all the ingredients gently but quickly with a fork. Be sure to remove bay leaves and cloves before serving
If you use brown rice, cook the kichari for an extra 20 minutes.