Hidden Bean Brownies (or Hidden Brown Beanies)
This recipe was given to me by one of my clients, the amazingly culinarily talented Tamar. My son Mitchell, on finding they contained, of all things, BEANS, thought we should call them Hidden Bean Brownies. But in my crazy house, that quickly morphed into Hidden Brown Beanies. You can call them whatever you like. I…
Moroccan Pumpkin and Lentil Soup
This hearty soup is a meal in a bowl! Ingredients: 1 onion, peeled and halved 2 cloves garlic, peeled 3 cm piece fresh ginger, peeled 1 small fresh chilli or 1/2 tsp dried chilli flakes 1 carrot, scrubbed 250 g pumpkin, cubed (if it’s a soft-skinned pumpkin like butternut, you can leave the skin on)…
“Cheesy” Kale Soup
This soup is quick and easy to make, and SO satisfying! Ingredients: 1/2 cup red lentils 1 onion, chopped 1 cup mushrooms, sliced 2 medium carrots, blended with 4 cups water 1 can no added salt tomatoes 2 large bunches kale, tough stems and center ribs removed and leaves coarsely chopped 1/2 cup raw cashews…
Dr. Fuhrman’s Famous Anti-Cancer Soup
Ingredients: 1 cup black beluga lentils 4 cups water 6 zucchini 6 carrots and 3 stalks celery, blended in Thermomix or high-powered blender with water to make 2 litres liquid 2 tablespoons Dr. Fuhrman’s VegiZest 4 medium onions, chopped 3 leek stalks, coarsely chopped 2 bunches kale 1 cup raw cashews 2 1/2 cups chopped…
Tasty Slow Cooked Chickpea and Tomato Soup
Ingredients: 2 small carrots, diced 1 medium onion, finely diced 1 celery stalk, diced 2 x 400 g diced tomatoes, no salt 2 1/2 cups cooked chick peas 3 cups water 1 cup peeled and diced butternut pumpkin 1/2 cup currants 4 tbsp Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (non oil-packed) 1/2 tsp…
Imogen’s Very Very Mild Curry
My children are polar opposites when it comes to tolerance for chilli (as they are in many other ways!). Mitch can’t get enough of the stuff and Imogen can barely tolerate a whiff of it. So their preferences when they make curry are very different. This is Imogen’s version of a curry; see Carrot, Sweet…
Vegetable and Lentil Pyramids
Ingredients: Pastry 250 g wholemeal flour (we used spelt) 1 tsp bicarb soda juice of 1/2 lemon 75 g tahini 140 ml water Filling 2/3 cup French green lentils or other small lentils 1 1/3 cups water 1/2 onion, diced 1 carrot, diced 140 g peas 2 tsp smoked paprika 1 tsp oregano 1 tbsp…
Sweet Potato and Kale Curry
Ingredients: 1 onion, diced 4 cloves garlic, minced 2 tbsp curry powder 2 tsp turmeric 1/2 tsp chilli flakes 1 tbsp black sesame or nigella seeds 1 large sweet potato, peeled and diced 2 carrots, diced 200 g pumpkin, peeled and diced 1 zucchini, diced 300 g mushrooms, sliced 1 bunch kale, de-stemmed and finely…
Sweet Potato, Zucchini and Kale Bake
This is a healthied-up version of the perennial favourite, potato bake. Ingredients: 2 medium sweet potatoes (about 500 g), peeled and sliced 3 mm thick 2 medium zucchini, sliced 3 mm thick 1 bunch kale, de-stemmed and finely shredded 30 g sesame seeds 60 g almonds 3 cloves garlic 300 ml plant milk 2 tsp…
Spicy Eggplant Burgers
Eggplant is rich in the pigments anthocyanins which lower the risk of cardiovascular disease, and in chlorogenic acid, a powerful free radical scavenger that also lowers LDL cholesterol. Lentils, like all legumes, are rich in resistant starches that foster the growth of beneficial intestinal bacteria, and cause our bodies to burn stored fat, rather than…