I thought I would include a few super healthy recipes that I have been making for ages because I love them.
Moong dahl and greens soup
This is a slightly different take on kitchari, a dish which is at the core of the traditional Indian medical system, Ayurveda. It’s full of protein, vitamins and minerals and is quick, easy and delicious. Serves 4.
2/3 cup of split moong dahl
6 1/2 cups of water
1/2 cup chopped onion
1 tsp grated or chopped ginger
1 clove chopped garlic
pinch dried chilli to taste
1 tsp turmeric powder
1 tsp coriander powder
1 1/2 tsp sea salt
2 cups fresh spinach, washed and coarsely chopped
2 tbsp ghee or good quality cooking oil (eg grapeseed – high smoke point)
1 tsp cumin seeds
1 tsp black mustard seeds
Rinse the moong dahl in a sieve, drain and place in a large pot with the water, onions, garlic, ginger, chilli, turmeric and coriander powder. Bring to the boil, skim off the frothy scum and simmer without a lid for about 45 minutes. Once cooked, add salt and spinach and simmer for 5 minutes.
In a frying pan, heat oil/ghee, add cumin and mustard seeds (put the lid on or all the seeds will jump out of the pan). When they all brown and pop, pour into the soup and stir through.
Serve in bowls with brown rice (super healthy option) or basmati rice at the bottom, squeeze over lemon and sprinkle with fresh coriander leaves.
These are choc-full of omega-3, fibre, vitamin E and Vitamin B6 and a whole lot of other good things. Makes about 30 balls.
1 cup puffed millet
1/2 cup dessicated coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup rice malt or honey (honey is sweeter)
1/2 cup tahini
1 cup LSA (linseed, sunflower seed and almond meal)
1 cup chopped walnuts
1 cup chopped dried fruit (my choices apricots and fresh dates)
Place all dry ingredients in a blender and mix together. Gradually add the tahini and rice malt untill all combined.
Roll into balls (about a spoonful makes a ball) and coat with either coconut or sesame seeds).
Banana bread (wheat, dairy and sugar free!)
1 cup of water of apple juice
4 cups oat flour (just put oats into a food processor, whizz and hey presto! oat flour)
4 tablespoons xylitol (natural sugar alternative – super-low GI. Find it in health food stores but it is stupidly expensive)
1 teaspoon bi-carb of soda
2 teaspoons baking powder
3 teaspoons spices (ground ginger, cinnamon, nutmeg, cardamom – whatever you fancy)
half cup sultanas
Pre-heat oven to about 180 degrees C/350 F.
Blend bananas and water or juice in a blender. Mix all other ingredients together in a separate bowl. Add the banana mixture to the dry ingredients and mix well – easiest with an electric beater.
Grease a bread tin, pour in mixture and bake for 40 minutes.
Try to share it or at least don’t to eat all at once.
Easy Japaneasy salady thingy
I just make up the quantities, and make up the dressing, so quantities here are a little vague.
Wakame (full of iodine)
Japanese rice vinegar
Toasted sesame oil
Lime juice is good on it too
Put wakame in a bowl and pour over boiling water. Soak for about 10 minutes. Drain and slice into strips.
Cook soba noodles according to instructions. While they are boiling, toast some seeds – sesame, sunflower, pumkpin, or some slivered almonds, or all of them.
Mix rice vinegar with soy and sesame oil according to taste and how much dressing you want. (Rice vinegar is less acidic tasting and softer than normal vinegar I think)
Peel carrot then shave into long ribbons, using the peeler. You can throw the carrot in with the noodles for a minute at the end of the noodles’ cooking time if you like, otherwise use them raw.
Drain noodles and carrot, transfer to a bowl with the wakame. Sprinkle seeds and toss some coriander leaves over the top, pour on dressing, mix and serve. It’s best sort of warm-ish or room temperature.