I’m not a big fan of eating Indian food out, I think I find them too rich which might be the use of butter ghee, but I do like homemade vegetarian curry dishes, in particular lentil dahl. Last year I had an amazing meal at a vegetarian restaurant in Bournemouth called Zoukinis, so if your ever around that area you have to check it out! Anyway, on this particular day it was their Thali night with a set dinner menu of Indian and Nepalese dishes and a great lentil dahl which the owner told us contained 11 different spices. This inspired me the next time I made dahl to layer up the spices and it definitely makes all the difference, making a tasty, fragrant and light, but filling meal. It just goes to show that powerful flavours can be made by just using and combining spices without adding salt, stock cubes or ready made seasonings (which often contain high amounts of salt).
When I last made my red lentil dahl, I served it with roasted curried Squash and a refreshing yogurt and mint dip.
I love making and eating falafels, they taste amazing with a yoghurt and mint dip (or with ketchup!) and leave you completely satisfied!
Normally when I make falafels, I brown them lightly in a pan with a little oil before cooking them through in the oven to get a crispy outside. But today I decided to go all out healthy, omitting the frying and they still tasted delicious and crunchy!!
These are my new and improved baked spicy falafels!
This evenings batch had some added pinto beans in that I had left over and I chowed it down with a pile of cooked kale!
So I started today with a cup of hot water with lemon and a bowl of quinoa porridge. My boyfriend likes to take the mick out of me for having just hot water and no tea bag but it is known to have many health benefits, including aiding digestion and jump starting your metabolism. Tasty-yummies blog lists 10 benefits to drinking warm lemon water.
I’ve only made quinoa porridge once before, but it makes a great change to my normal oat porridge, easy to make and is high in protein. Today I added banana, cinnamon and sultanas, which work amazingly as natural sweeteners and topped it off with a spoonful of Meridian 100% peanut peanut-butter to satisfy my nut addiction! I also added a spoonful of ground linseeds, high in fibre and omega-3, after the quinoa was cooked.
I made this butternut squash and apple soup for lunch today and it was yummy! I wanted to experiment with fruit in soups and this particular attempt was a success! Next I’m thinking of including apricots…