Lentil Vegetable Curry

Dinner, Lunch, Soup, Vegan, Vegetarian

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This comforting dish is inspired from a French blog, Betty Bossi. My friend made it this week and it has instantly became one of my favourite. So rich, so tasty and delicious.

Ingredients:

  • 1 tbsp of coconut oil
  • 1 onion, sliced or chopped
  • 2 clove of garlic, finely chopped
  • 2 tbsp of curry powder
  • 1 tbsp of curcuma
  • 400g of sweet potatoes, diced
  • 1 red pepper, chopped in chuncks
  • 1 cup of green beans, chopped
  • 200ml of coconut milk
  • 200ml of vegetable stock
  • 2 tbsp of soy sauce
  • 200g puy lentils
  • Boiling water
  • 1 handful of coriander

 

Directions:

  1. Melt the coconut oil, and add the onion and garlic. Add the curry and curcuma, then simmer. Add sweet potatoes, peppers and beans. Simmer 2 more minutes.
  2. Pour coconut milk, vegetable stock and soy sauce, bring to a boil and reduce to low. Cover and simmer for 40 min and stir occasionally.
  3. Cook lentils in water for 20 minutes, uncovered. Rince and drain the water. Add to the vegetable curry and top with coriander.

 

Enjoy!

XO

Alex

 

Black-eyed beans with chard and green herb smash.

Dinner, Gluten-Free, Lunch, Soup, Vegan, Vegetarian

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This is a super-quick stew by Anna Jones. Feel free to substitute for any other beans like black beans, cannellini, or lima beans. I love the black-eyed beans. They are full of potassium, being a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. They are low in fat and calories. Half a cup of cooked black-eyed beans contained 7 grams of protein and 1.2mg of iron.

Ingredients:

For the Beans:

  • 1 leek
  • 1 tablespoon coconut oil or olive oil
  • 2 cloves garlic
  • A good pinch of chile powder or chopped dried chile
  • 1 (14-ounce/400-g) can black-eyed peas
  • 1 teaspoon vegetable stock powder or 1/2 stock cube
  • A good grating of nutmeg
  • 1/2 unwaxed lemon
  • 7 ounces/200 g Kale or Swiss Chard
  • Sea salt and freshly ground pepper

For the herb smash:

  • A large bunch of cilantro
  • 2 green chiles
  • 2 cloves garlic
  • 30 g shelled walnuts
  • 1 tablespoon runny honey or maple syrup
  • 1 tablespoon good olive oil
  • Juice of 1/2 a lemon
  • Sea salt and freshly ground pepper

Preparation:

  1. Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
  2. Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet.
  3. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown.
  4. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup of hot water from the kettle and bring to a simmer.
  5. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so.
  6. Meanwhile, strip the leaves from the kale or chard stalks. Finely shred the leaves and put to one side.
  7. Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
  8. Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the kale or swiss chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. I like to serve this dish with Cauliflower and broccoli steaks.

Enjoy!

XO

Alex

Jalgua Soup

Dinner, Gluten-Free, Lunch, Soup, Vegan, Vegetarian

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Nice to come home and get out for a nice 5km run and making my tummy happy by giving it a @Jalgua soup. So quick and easy to make and it’s super healthy.

  • 3 tbsp of Jalgua soup powder
  • 1 cup of water, juice of half a lemon
  • 1/4 tsp of Himalayan salt and 1 tbsp of flaxseed oil

I added raw broccoli, cherry tomatoes and the delicious fermented cabbage from Jal Gua Cafe.

That is all I needed!

That and early bed time with a good night sleep.

Wishing everyone a happy weekend and good start to their upcoming week!

XO

Alex

Quinoa Vegetable Soup

Dinner, Gluten-Free, Lunch, Soup, Vegan, Vegetarian

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What a delicious soup. So comforting on a Sunday dinner.

Quinoa vegetable soup recipe from Cookie and Kate of veggies, great Northern beans and quinoa. Feels great and is so comforting. 💚

3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 can (28 ounce) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice

  • Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  • Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
  • Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  • Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  • Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.

 

XO
Alex