- Puy Lentils
- Red / Yellow Pepper
- Red Onion
- Sweet Potato
- Feta Cheese
- Thyme or Rosemary
For the Dressing:
- Juice and zest of 1 lemon
- 2 tsp cumin
- olive oil
- salt and pepper
- garlic clove
Place the sliced vegetables on an oiled baking tray and sprinkle with a little salt and either Rosemary or Thyme. Bake for at least an hour, turning occassionally so that both sides of each slice are golden brown.
Meanwhile, boil a pan of puy lentils (not green or orange ones since they go mushy!). Cook until soft, but still keep their shape (maybe 40 mins).
Then get to chopping the tomato, cucumber, and corriander – save aside in a bowl.
For the dressing I use a pestle & mortar; crush the garlic clove, grate the lemon zest and add the cumin and olive oil and give it a good smashing. Then add the lemon juice and a little salt and pepper to taste.
Once the lentils are ready, add them to the tomato mix.
When the vegetables are ready, you can either chop them and add them to the tomato/lentil mix, or you can decide to arrange the roast veg on a platter and keep lentil/tomato mix in the centre as per the picture above.
Finally, chop or crumble the feta over the top of the whole thing and drizzle with the dressing!
- peanut butter
- raisins or sultanas
- coconut milk
- dessicated coconut
- sunflower seeds
- walnut peices
- dark chocolate
Firstly heat up the coconut milk (I dont mean the tinned kind for cooking curries, I mean something like koko-milk which is for drinking with your tea or cereal). Then add the raisins so they soften up. Add the oats and keep stirring on a gentle heat. Add the cinnamon and a spoon of peanut butter and keep stirring. Once it is the consistency you like, take it off the heat. In a small non-stick frying pan gently toast the dessicated coconut for a minute or two and quickly take off the heat as soon as it starts to go golden brown.
Now pour your porridge into a bowl, top with a piece of dark chocolate, let this melt a little, add your chopped banana and sprinkle with sunflower seeds, walnuts and a few extra raisins, finish off with your toasted coconut!
If you have a sweet tooth, you may want to add honey, but I find the raisins add all the sweetness I need.
Cooking and baking are both ways of having fun, whilst at the same time nourishing yourself and those around you with the healthiest food possible. If you are worried that making cakes will make you fat, simply make them for someone you love! Giving someone a home-made cake is a lovely feeling. Especially when you know what ingredients have gone in. You can choose to stick to a recipe, or you can customize it and get creative to suit your dietary requirements and tastes.
TIPS FOR HEALTHY BAKING:
- cut down on the amount of sugar stated, for instance if it says 200g, try 150g
- replace the sugar by using raisins instead – which are naturally sweet and contain fibre
- replace the butter with a vegetable oil such as sunflower oil or olive oil or coconut oil
- try using wholemeal flour instead – this increases the amount of fibre too
- often I use gluten-free flour (I am not intolerant, but we already eat so much wheat!)
- replace some of the flour with mashed banana or mashed sweet potato (this keeps the cake moist)
- if you don’t want to use flour at all, try blended chickpeas or green lentils
TIPS FOR HEALTHY COOKING:
- instead of adding more salt, fat or sugar for flavour, add herbs!
- herbs not only make food taste better but they help with digestion too!
- brown rice, bread and pasta all contain more fibre, which passes straight through you =D
- try converting from dairy milk to coconut or almond milk, its lower in fat and no cows had to suffer!
- replace mayonnaise with greek yoghurt in your tuna-mayo, much less fat and more protein