oliveoilandlemon

recipes for a healthy life

Tag: clean

Spiced Sweet Potato Lentils

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This lentil dish is delicious on its own or paired as I have done with some fish. Any firm white fish works really well with this dish and the gentle spicing gives delicious flavour, a nice subtle amount of heat as well as a great dose of antioxidants – just make sure you spices aren’t in the press for years… :-)

Serves 4
1 tbsp rapeseed oil
125 gr yellow lentils
1 sweet potato peeled and cubed
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp nigella seeds
1 tsp each fresh chopped garlic and ginger
1 tsp chilli powder
1 tsp coriander
1/2 tsp turmeric
5 small tomatoes chopped
1 tsp salt
600ml water
2 tbsp chopped fresh coriander
1/2 tsp garam masala

Wash the lentils well in a few changes of water
Heat oil in a pan over a medium heat and add the fennel mustard and nigella seeds and fry until they start to pop
Immediately add the garlic and ginger and fry for about a minute – watch it doesn’t catch, a drop of water will help if it starts.
Add the chilli, coriander, turmeric and fry for another minute then add the tomatoes, lentils, cover with the water, season with
a teaspoon of salt and bring to the boil. Reduce the heat and simmer for about 30 minutes until the lentils are almost cooked.
Add the cubed sweet potato, cover with some greaseproof paper and simmer over a low heat until the potatoes are tender about 15 minutes more.
Taste and adjust the seasoning – it may need more salt
Sprinkle over the coriander and garam masala just before serving – on its own or with a piece of fish, cooked on the pan in oil and butter until
golden and cooked through.

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Sweet Sweet Potatoes

Sweet Potatoes and Paprika, the sweet kind, delicious sweet smokey condiment to spice up this already delicious vegetable. Simplicity itself to prepare and difficult to stop eating once done. This isn’t even worth calling a recipe but definitely worth posting. I always cut them skinny and leave some skin on, after a good scrub. I just add a teaspoon or 2 of sweet paprika with some roasting oil in a bowl and throw in the cut potatoe and give it a good mix and then season.
Tip onto a tray and into the oven at 200C for about 20 minutes. Don’t have too many of them on the tray otherwise they will steam not roast. They should be lovely and crispy, sweet smokey and very moreish!

Salad of Quinoa, Butternut Squash, Feta and Beans

Do you feel fed if you haven’t had meat? I know lots of people, especially men who just don’t feel like they have been fed if they haven’t had meat on their plate.  Not me though –  I actually did not eat much meat for years, until I started weight training and developed a taste (maybe a need?) for it. There are days still though that I just dont feel like eating meat. I know it’s good for the body to have a meat break and personally I never feel deprived without it, as there are so many delicious ways to combine grains, veggies and leaves. This dish came about by chance after seeing an article on ways to use Quinoa. I’m a big fan of this grain and played around with some of the stuff I had at home and I have to say the flavours of this dish are really exceptional. It’s also great if you are really eating clean, yet filling and full of flavour. The salad dressing uses Pomegranate molasses which is a fantastic addition to your storecupboard and adds a lovely sherberty zing to this. The result was a really tasty meal, deceptively simple for the great flavours it produced. While I used butternut, you can use any squash or small pumkin.

Ingredients – Serves 4
Turn oven on to 200
1 butternut squash – slice and deseed
2 pinches of sumac
1 cup quinoa soaked for 15 minutes in 2 cups of water then brought to the boil and simmered until absorbed and cooked
200gr feta chopped
1 can mixed beans or chickpeas drained and rinsed
1 red onion sliced
3 tbsp chopped flat leaf parsley

Dressing
60ml EVOO
30ml white wine vinegar
1 tbsp Pomegranate molassees
1 tsp castor sugar
salt and pepper
Combine all the ingredients and mix well

Toss the sliced butternut squash in 2 tbsp rapeseed or olive oil
Sprinkle the pinches of sumac over the squash and cook in the oven until tender
After 15 minutes add the red onion till the end of cooking time
Add the dressing and flat leaf parsley to the cooked quinoa and season well
Add the feta and beans and assemble the salad as shown.

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