Our recipe for wellbeing
Spicy Toasties
Simone Letat
Healthy and hearty and cheap!
Ingredients Method
2 cups green / brown lentils 2 cups hot water 1 tin of tomatoes 1 tbsp. olive oil
1 medium onion coarsely chopped
½ tbsp. grated ginger ½ tbsp. crushed garlic 1 tbsp. turmeric
1 tbsp. ground coriander, whole coriander seeds will also work
1 tbsp. ground cumin 1 tbsp. garam masala 1 red chilli finely chopped
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Soak lentils overnight then drain. Put soaked lentils in 2 cups of water in a medium sized saucepan with tomatoes and garam masala. Bring to the boil. Reduce heat and simmer water. In a small frying pan, add oil and fry onions, ginger and garlic. Fry till soft and then add spices, taking care not to burn by stirring. Once fragrant, cooked and combined mix into the lentil mix. Stir through. Once cooled divide into freezer and microwave friendly containers. Freeze in 1 cup portions. When you’ re ready to serve( for work lunch), thaw the night before. Place dollop of yoghurt and chopped parsley on top in the morning. Pack your mix between 2 slices of sourdough bread and 1 / 4 avocado. At work, toast bread then spread with avocado. Cut into strips and dip into lentil curry.
Savoury Paleo Zucchini Loaf
Roisin O’ Brien
Serves 12
Ingredients Method
2 cups almond flour
¼ cup linseed, sunflower & almond meal( LSA)
¼ tsp. sea salt ¼ cup coconut flour 2 tsp. baking powder 4 large eggs, separated ¼ cup coconut oil 2 tbsp. apple cider vinegar( ACV) 1 zucchini, grated
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Preheat oven to 180 degrees. Blend almond flour, LSA and salt in a large bowl. Sift in the coconut flour and baking powder. Separate eggs and whisk whites well. Add to the bowl with separately whisked yolks. Add the melted oil and ACV and mix thoroughly. Stir through zucchini and scoop into a greased bread tin and bake for 30 minutes. Cool, slice and enjoy!
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