Tuesday, 23 June 2015


If you've read the "About me" section of the blog, you'll know that I've been studying to become a Homeopath - well, a mere 11 years after I originally started training, as of last week I'm now a fully qualified Homeopath (#girlveryinterupted). Never give up!
 The last couple of weeks have been crazy busy & its so tempting to live off  tea & toast during such times - but I've found being a bit prepared & cooking up huge batches of lentils at the beginning of the week means I've got access to quick and healthy lunches, whether I'm at home, out for the day, or eating on the go.

If you caught my post a few weeks back you'll know that roasted beet & peach salad was my new " in thing". Sadly I'm a fickle creature & have moved on ............. red lentils are my new favourite thing!
When I was a child i was not so fickle when it came to food - my favourite foods were pretty much the same thing right the way through my childhood - I obviously had a bit of a thing for orange food - as I loved fishfingers, wotsits, raw carrots, pumpkin soup & orange juice  (and also chocolate & ready brek but they're obviously not orange).
So red lentils make my inner, orange loving, child very happy - although yellow split peas or green lentils work just as well if you prefer a firmer lentil. Canned lentils work just as well if you don't have time to cook your own & are a real store cupboard essential in this house.
So on a sunday, I cook up a big batch of red lentils and a big batch of green lentils (cook as per instructions on the packet).  For the green lentils I soak them for a few hours, then drain the water, rinse and boil in fresh water. With the red lentils I just rinse, then boil - no soaking.

For the red lentil salad  (shown above) you will need  
(serves 1)
2/3  cup cooked red lentils
1/2 large avocado
1 carrot grated
1 tablespoon raisins
some fresh coriander (optional)

1 capful of olive oil (cap of the olive oil bottle)
1 capful of cider vinegar (cap of the cider vinegar bottle)
juice of 1 clementine (or half an orange) - this equals about 3 tablespoons fresh juice
1 teaspoon Dijon mustard.
(you can also add 1 teaspoon maple syrup if you need it a little sweeter)
whisk together & serve.

to make the salad, simply combine all the ingredients together as shown above, then pour the dressing over & voila!

mix half a jar of tomato pasta sauce into some of the cooked green lentils, heat & serve. Serve with some corn chips or crispbreads for a quick & tasty meal.

mix some coconut yogurt and curry powder or curry paste together (how strong you like it is up to you) , stir into some cooked green lentils, add a handful of frozen peas & heat up on the stove for a few minutes (or microwave if you have one - I don't) & serve with brown rice.  if you can't get coconut yogurt where you live, just use coconut cream  or a spoonful of the thick coconutty bit at the top of a tin of coconut milk.

THURSDAY LUNCH.  mix some cooked red lentils into half a carton of carrot & coriander soup for a hearty soup that will power you through your afternoon.

FRIDAY LUNCH.................... you're on your own! X

Have a lovely week everyone.

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