Chef Bal Arneson, The Spice Goddess, James Beard award finalist, and celebrity chef came to visit The Atrium at The Cedars recently to share her story, health tips and some incredible dishes. Bal was born and raised in a small village in India and came to North America through an arranged marriage. Today, she is living in Canada with her two children and enjoys traveling to promote her cookbooks and television shows on the Cooking Chanel and the Food Network.
“I love visiting seniors who are enjoying this wonderful time of their lives, living life to the fullest. I want to live in a lovely community like The Atrium!” And when the members comment that she is too young, she explains that she is not, and as a matter of fact doesn’t really know her age because birthdays aren’t celebrated in India.
At The Atrium, Bal shared stories of her upbringing and the role food has played in her life while our Chef Tyson prepared her famous No-Butter Chicken Recipe for everyone. “Spices not only add flavor but also have tremendous health benefits, explained Bal. “Tumeric has healing properties and fenugreek will lighten your mood and act as an anti-depressant. I never go anywhere without my spices.”
Following a delicious lunch of chicken, lentils, shrimp and cauliflower, Bal served her Lentil Cookies that surprised everyone with their wonderful, light flavor. Here is the recipe:
Ingredients
1/2 cup Dry Lentils
1/2 cup Unsalted Butter, Solid
1/2 cup Light Brown Sugar
1/2 tsp Pure Vanilla Extract
1 Fresh Egg
1/2 cup Whole Wheat Flour
1/8 tsp Kosher Salt
1/2 tsp Baking Soda
1/2 cup Quick Oatmeal Cereal, Dry
1/2 cup Pumpkin Seeds, Hulled
1/2 cup Almonds, Blanched, Slivered
1/2 cup Semi Sweet Chocolate Chips
Method.
- Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork. Set aside.
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a bowl, cream the crushed cooked lentils, butter, vanilla and brown sugar together and then add the egg and blend. Mix together the dry ingredients in a separate bowl: our, baking soda and salt. Add dry ingredients into cream butter and lentils until half-way mixed then stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
- Drop the cookies with a 1/4 cup/2 oz scoop onto the prepared baking sheet. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
Portion : 1 cookie Servings: 12