This dahl is full of texture and flavour. It is a lovely warming dish for this time of year.
Ingredients
2 tablespoons olive oil (or alternative cooking oil)
2 carrots peeled and chopped
2 parsnips peeled and chopped
2 sweet potatoes peeled and chopped
1 onion chopped
3 cloves garlic chopped
some fresh ginger chopped
2 teaspoons curry powder
1 teaspoon turmeric
1 tin chopped tomatoes
1 cup red lentils
2 cups water
a bunch of fresh coriander
This recipe makes 3 servings
A change from the traditional potato and leek soup. Parsnips add a nice creamy texture and sweet flavour to the soup.
Ingredients
1 tablespoon olive oil
1 leek chopped
3 cloves garlic chopped
some fresh ginger chopped
2 teaspoons curry powder
4 parsnips peeled and chopped
3 potatoes peeled and chopped
1 litre water
This recipe makes about 5 servings
This whole roasted cauliflower looks and tastes so good! It makes a great side dish.
Ingredients
1 head cauliflower
1 teaspoon harissa spice seasoning (or you could use harissa paste)
2 tablespoons yogurt
about 100ml water
Step 1: Wash cauliflower and remove outer leaves. Make indents in the top of the cauliflower with a knife so it will be easier to cut later.
Step 2: Mix harissa spice and yogurt together to form a paste.
Step 3: Spread harissa yogurt mixture over cauliflower. Put in baking dish. Add about 100ml water to dish. Roast in oven preheated to 180 c for at least 1 hour.
Step 4: It should look like this when it’s done. Cut into pieces and enjoy as part of your dinner.
This is my favourite way to cook spinach. It tastes great and it literally only takes 2 minutes to cook. It makes a great side dish.
Ingredients
1 teaspoon olive oil
1-2 cloves garlic chopped
spinach (use as much as you think you will eat)
Step 1: Heat olive oil in a wok and cook garlic for 1 minute.
Step 2: Add in spinach and stir-fry for another minute.
Step 3: Enjoy as part of your lunch or dinner.
This granola is really easy to make. You can use whatever nuts you have. I like to have it for breakfast with berries and yogurt.
Ingredients
10 tablespoons porridge oats
10 tablespoons nuts (I used a mixture of walnuts, hazelnuts and almonds. You can use whatever nuts you have)
1 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons olive oil
Step 1: Mix all the ingredients together in a mixing bowl.
Step 2: Transfer mixture to baking dish lined with parchment paper. Spread evenly. Bake in oven preheated to 180 c for 15-20 minutes.
Step 3: Take out of oven and allow to cool.
Step 4: Break into pieces and store in a container. Enjoy some for breakfast with fruit and yogurt.
This tagine is very simple and quick to make. All the spices used add great flavour.
This recipe makes 3-4 servings.
Ingredients
1 tablespoon olive oil
1 onion chopped
3 cloves garlic chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
half a teaspoon ground cinnamon
half a teaspoon ground black pepper
1 tablespoon honey
4-5 carrots peeled and chopped into chunks
about 100g green beans chopped
about 100ml water
2 tins mixed beans
2 handfuls fresh coriander chopped
juice of half a lemon
Step 1: Heat olive oil in a pot and cook onion and garlic for 4-5 minutes.
Step 2: Add in cumin, coriander, turmeric, cinnamon, black pepper and honey. Cook for another minute.
Step 3: Add in carrots, green beans and water. Cover pot with lid and cook over a low heat for 10-15 minutes.
Step 4: Add in mixed beans and cook for another 5-10 minutes. Taste carrot and green beans to see if they are cooked to your liking. I don’t like them to be overcooked.
Step 5: Stir in fresh coriander and lemon juice.
Step 6: Enjoy hot! I had it with quinoa. You could also have it with rice or couscous. If you have some leftover you can put it in the fridge and reheat it the next day.
A very simple, tasty pasta bake recipe.
I used my favourite lentil pasta for this. I like it because it’s high in protein. You can use whatever type of pasta you have though.
You can use whatever vegetables you have in this as well. I used courgette, yellow pepper and asparagus. You could also use carrot, cauliflower, sweet potato, etc. It’s very flexible.
This recipe makes 2 servings.
Update: Some vegetables like carrots and sweet potato will take a bit longer to cook. If you cut them in smaller pieces they will cook faster. You could also cook them in the tomato sauce for 5-10 minutes to soften before putting everything in the oven.
Ingredients
1 tablespoon olive oil
2 cloves garlic chopped
1 tin chopped tomatoes
1 teaspoon dried mixed herbs
about 150g pasta (any type)
selection of vegetables (courgette, pepper, asparagus, carrot, cauliflower, etc.)
Step 1: Heat olive oil in a saucepan and cook garlic for 1 minute.
Step 2: Add in chopped tomatoes and dried mixed herbs. Bring to boil, then simmer for 10 minutes.
Step 3: In another saucepan cook the pasta according to packet instructions.
Step 4: Chop up whatever vegetables you are using.
Step 5: Put pasta, tomato sauce and vegetables in baking dish. Mix well. Bake in oven preheated to 200 c for at least 30 minutes.
Step 6: Enjoy hot! Serve with salad or steamed vegetables. If you have some leftover you can put it in the fridge and reheat it the next day.
This is so simple to make and it tastes so good! Try not to eat it all at once. 😉
Ingredients
150g dark chocolate
50g butter
1 tablespoon honey
8 digestive biscuits (broken into pieces)
2 handfuls almonds
1 handful raisins
Step 1: Melt chocolate, butter and honey in a saucepan over a low heat.
Step 2: Remove from heat and mix in digestive biscuits, almonds and raisins.
Step 3: Transfer mixture to baking dish lined with parchment paper. Put in fridge for at least two hours to set.
Step 4: Take out of fridge and cut into squares. Enjoy 🙂
Another simple, tasty curry recipe.
I used potato, carrot, cauliflower and green beans in this dish. You could also use other vegetables like sweet potato, celery, butternut squash, etc.
This recipe makes 3-4 servings.
Ingredients
1 tablespoon olive oil (or alternative cooking oil)
1 onion finely chopped
2-3 cloves garlic chopped
some fresh ginger chopped
2 teaspoons curry powder
a handful of cashew nuts
1 potato peeled and chopped
2 carrots peeled and chopped
about 100g cauliflower chopped
about 100g green beans chopped
1 cup red lentils
2 cups water
1 tin coconut milk
some fresh coriander or parsley
Step 1: Heat olive oil in a pot and cook onion, garlic and ginger for 3-4 minutes.
Step 2: Add in curry powder and cashew nuts and cook for another 1-2 minutes.
Step 3: Add in potato, carrot, cauliflower and green beans. Cook for 1-2 minutes, stirring continuously so that the vegetables are coated in the spices.
Step 4: Add in lentils, water and coconut milk. Bring to boil, then simmer for 20 minutes.
Step 5: Stir in coriander or parsley.
Step 6: Enjoy hot. Serve with rice. If you have some leftover put it in the fridge and reheat it the next day.
I had these overnight oats for breakfast today. Made with porridge oats, yogurt, berries, almonds and mixed seeds.
I prepared everything last night. I had 12 layers:
Layer 1: 1 tablespoon yogurt
Layer 2: 1 tablespoon porridge oats
Layer 3: a few almonds
Layer 4: some berries
Layer 5: 1 tablespoon yogurt
Layer 6: 1 tablespoon porridge oats
Layer 7: a few almonds
Layer 8: some berries
Layer 9: 1 tablespoon yogurt
Layer 10: 1 tablespoon porridge oats
Layer 11: some berries
Layer 12: some mixed seeds
Having loads of layers means loads of great textures and flavours.
In the morning I just took it out of the fridge, added a little honey and ate it. So good! 🙂
