This is a real comfort meal for the cooler nights, this recipe was shared by Lindy.
Lentil, Kale and Sweet Potato Stew 😋
1 can low sodium diced tomatoes
2 cups low sodium chicken broth (or veggie broth)
1 cup lentils, dried green…
1 large sweet potato, cut into small cubes
1 yellow onion, diced
1 green or red pepper, diced
1 tbsp curry powder
Pinch garam masala, cumin (optional)
3 cloves garlic
1 bunch kale, coarsely chopped
2 cups water (more or less, depending on if you want it soupier or stew)
1 small zucchini, quartered and diced (optional)
Saute onion in a small amount of olive oil (add a splash of water if things start to stick). Add sweet potato, garlic, and curry powder after 3 minutes. Saute for about 5 more minutes, until everything is tender. Add can of tomatoes, lentils, broth, and water. Simmer on low heat for 45 minutes or until lentils are tender. Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes! Done!
Vegetable noodles are easy nutritional meal option and they can be used to replace pasta or noodles in any dish.
- 1 cups of zuchinni noodles
- 1/2 cup beetroot noodles
- 2 crushed garlic cloves
- 1 diced onion
- 1 cup shredded silver beet or spinach
- 1 diced tomato
- 1 tsp oil
- Sautéed onion and garlic in oil till soft
- add tomato and silver beet and stir to cooked but tomato still firm
- add in the zuchinni and beetroot noodles and toss till cooked through
My Adzuki beans have sprouted – going to make a sprouted bean soup and a salad. You can get Adzuki beans from Asian supermarkets or from bulk food health shops. If you have never had these they are delicious, slightly sweet nutty flavour..these are used in Asians deserts, but I think they taste nicer sprouted. Sprouting them releases their living enzymes and breaks down the proteins and carbohydrates. I think I read ages ago they are considered a pre-digested food when sprouted and along with mung beans are the easiest for your body to digest.
Raw salad lunch…enough sprouts for lunch tomorrow. The dressing was a great way to use up an over ripe avocado.
Raw sprouted salad with avocado and tahini dressing
1/2 cup sprouted brown lentils
1/2 cup sprouted French black lentils…
1/2 cup adruki beans
1/2 cup sprouted mung beans
1 cup mixed lettuce leaves
1 diced tomato
1/2 sliced cucumber
Avocado Tahini Dressing:
4 Tablespoons Tahini
4 Tablespoons Warm Water
1 teaspoon Maple Syrup
¼ teaspoon Cayenne Pepper
½ teaspoon Turmeric
½ ripe avocado
Salt to taste
1. Whisk all dressing ingredients in a bowl.
2. Mix all the sprouts in another bowl
3. Layer the lettuce, tomato, cucumber and sprouts.
4. Drizzle dressing over salad