Give Lentils A Chance!
Ok… So most meat eaters out there automatically start making faces of pure disgust at the mere mention of lentils.
Why mess with the iconic meat pie by getting rid of the meat?
But – I swear, lentils work SO well with this fantastic combo of mushrooms, crispy puff pastry and tongue-tingling mango, with a hint of mild curry to tie it all together.
It makes 2 pies – and each pie serves 3 or 4 if served with a side salad or roasted veggies.
They freeze really well, just defrost overnight in the fridge and then pop it in a 160 oC oven until heated through and crispy again.
Serve it with some extra mango chutney or a dollop of natural yoghurt.
Or, for the less adventurous, it tastes awesome with a slathering of tomato sauce.
Continue reading “Give Lentils a Chance… with a Lentil, Mushroom & Spinach En Croute”
Quinoa – ‘keen-wah’ This ancient South American grain was once an important staple food of the Incan people for good reason. It is a highly nutritious and versatile seed – not grain as it is commonly referred to – that is simple to cook and is gluten free. Key Points: Make sure you rinse quinoa… Continue reading Quinoa Recipe – ‘Spiced Quinoa, sweet potato, broccoli and cranberry salad’
This coming week is ‘Meat-Free Week’ so I thought I would take the opportunity to focus on the Vegetarian Diet – the issues, nutritional hurdles and benefits. Many people make the decision to switch vego due to ethical concerns and beliefs. Others opt for a diet higher in plant products as part of a journey… Continue reading Vegetarian 101 – What you need to know about Plant Proteins
It’s really easy to get into a rut when it comes to Breakfast- what should be our ‘most important meal of the day’. We are often grumpy, caffeine deprived, un-organized and time poor. This can result in a piece of burnt toast as we run out the door. The problem with missing out on a… Continue reading Breakfast – Trying Something New…