Lentil and Potato Bake

Another great Autumn recipe when you feel like something hearty but less fatting.

Ingredients:

2 tbsp of olive oil

2 onions, chopped

2 cloves of garlic, chopped

1 tbsp of turmeric

2 tsp ground coriander

2 tbsp ground cumin

1 tsp of cayenne pepper

1/4 tsp of ground ginger

3 medium-large carrots chopped

3/4 cup of red lentils 

1 can of chopped tomatoes 

2 and 1/3 cups of veg stock

2 lbs of (1 kilo) of Maris Piper or King Edward potatoes ( if in the US then some more mashing)

1/2 cup of mature cheddar cheese

1/4 cup of butter

1/4 cup of sour cream 

Directions:

Preheat the oven to 200C. Heat the olive oil in a large saucepan, add the onions and gently cook for 10 mins until soften but not coloured. Stir in the garlic, spices and cook for a further minute. 

Add the carrots and red lentils and toss well in the spices and onion. Pour in the chopped tomatoes and stock and mixed together well. Cook, uncovered, over a gentle heat for about 30 minutes until the lentils are cooked and tender, the carrots is very soft and the sauce has thickened. 

Meanwhile, place the potatoes in a large saucepan of water, bring to the boil and cook for 20 mins until the potatoes are soft and can be pierced with a knife. Drain well and return to the pan with the cheese and sour cream. Mash together with a potato masher until creamy. Season

Tip the lentil and carrot mixture into the bottom of a baking dish or shallow round dish, then spoon the potato mash on top, leaving it quite rough with some added cheese so it will leave a nice crispy crust. Bake for 25 mins. 

Serves 8 

Brown Lentil Chilli

Really easy dinner to make and a great healthy substitute to a meaty chilli. 

Ingredients: 

Ok guys so my recipe is

8 Cups of Water or 8 Cups of Organic Veg Broth. I used 4 organic veg broth cubes and 8 cups of water to make my broth.

1 Red Bell Pepper Chopped

1 Medium Yellow Onion Chopped

5 Garlic Cloves Chopped

2 and 1/4 Cups of Organic Brown Lentils

4 Tsp of Organic Chilli Powder

2 Cans of Chopped Tomatoes 

A bit of Chipotle sauce ( This is optional, I used about 2 tsps)

Chopped Cilantro 

Directions:

Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 mins or until the onion and pepper are tender. Stir in chili powder and cook 1 minute stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups of broth. Bring to a boil. reduce heat to a medium-low and simmer, partially covered. 30 minutes or until lentils are almost tender. Add some Chipotle sauce (optional) Uncover and cook 10 minutes longer. Stir in Cilantro and serve.

Enjoy :)

Yummy Black Bean Burgers

Here is a great substitute to your normal everyday beef burgers. They are so tasty and filling, you will want more.

Ingredients:

1- 16 oz. can black beans, rinsed and drained
2 cups cooked Quinoa (1 Cup of uncooked Quinoa makes 2 cups)
5 Cloves of Garlic Crushed
2 Tbsp olive
1 shallot, diced
1/2 red bell pepper, diced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt (for veggies)
1/4 tsp smoked sea salt (for beans)
Cilantro leaves, loosely packed

Optional 1/2-1 cup  panko bread crumbs

Instructions:

Begin by sautéing the bell pepper, cumin, and shallot in 1/2 Tbsp of oil till the veg starts to soften, then add the garlic and sea salt, sauté for a minute or two more, turn off heat and set aside.

Next, in a food processor, add the beans, cooled veggies, paprika, and smoked sea salt. Pulse until just combined.

Then add the quinoa and cilantro, again pulse until combined.

Hand form into palm-sized burger patties.

Let cool for 5 minutes, then coat each side in panko bread crumbs, being sure to push down to adhere the breadcrumbs to the burger.

Pan fry in remaining oil (perhaps a bit more) for 5-7 minutes on each side.

Enjoy like a burger.

Crimini Mushrooms

Decided to make my famous Summer Pasta tonight. Its a light healthy dinner that can be whipped up in about 20 minutes or less. While I was contemplating on what mushrooms to use, I came across Organic Crimini Mushrooms. I'v heard about these mushrooms so I thought I would give them a try. I usually use just white mushrooms which are ok but not the best. White mushrooms to me seem to produce to much water when sauteing and I wanted to see how these would turn out.

After sauteing them with some olive oil, a bit of chopped garlic, salt and pepper they turned out to be the best tasting mushroom in my opinion for pasta or salad. They taste really great.

So here is a bit of info about them. Crimini mushrooms, which are darker than the more common button mushrooms, are especially packed with nutrients. Some research has even suggested that eating niacin-rich foods like crimini mushrooms can help prevent Alzheimer's Disease. Some of the most popular ways to cook crimini mushrooms is to saute, grill or roast them.

 Mushrooms are a delicious way to add vitamins and anti-oxidants to your diet. 

Roasted Asparagus

Easy Roasted Asparagus

Asparagus spears (thick spears are best for roasting) 

1-2 Tbsp olive oil

2 cloves garlic, minced
Salt
Freshly black pepper
Lemon juice

Optional: plum tomatoes.

Directions:

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Refried Beans

Here is my recipe for homemade refried beans. These taste a lot better than store bought plus you know what you are getting/eating. I love to eat refried beans especially now I'm trying to stay vegan. Refried beans for soft taco's or just some dip for some nacho chips is always good to have around. So here is the recipe

Ingredients:

1 Can of Pinto Beans Drained and Rinsed
1 Can of Borlotti Beans Drained and Rinsed
2 Cloves of Garlic, Minced
1 Small Onion, Chopped
2 Tsp of Cumin
1 Tsp of Smoked Paprika
1//2 Tsp of Salt
Pepper.
Some Organic Sunflower oil (or oil of your choice)

You can use more of less of the Cumin or Paprika if you choose..The measurements that I put is just the way I like it.

Directions:

Chop the onion and garlic, put some oil in pan and bring it to warm then add onion and garlic and saute for about 3 mins on medium heat. Then add the beans, cumin, paprika, salt and pepper and saute for a further 5-8 mins. Once done add to a food processor and blend till smooth (add about a tbsp of oil or butter to make it more creamy).

Enjoy.

Pay Attention To What Your Kids Are Eating!

As parents it's out duty and our responsibility to know what our kids are eating. Their health is our responsibility. If they have a failing diet it's because we are not taking control. If our kids are sick all the time or are constantly in the hospital then parent's it's time to change what your kids are eating. Kids should have the healthiest immune systems and be healthy themselves because they are still young and fresh and their bodies should not be polluted with toxins and junk at such early ages. If we start feeding our kids with food loaded with hormones, toxins and chemicals then its no wonder they have issues and are constantly sick, for example colds, runny noses, blocked ears, constant skin irritations etc. These are pretty much all contributed from a poor diet. Something to think about. 

This picture not only applies to US schools but can be applied to the UK schooling system as well as households no matter what country.