My Dahl Recipe

Ingredients –

• 500g Yellow Split Peas
• 2 cloves minced garlic
• 1″ ginger root grated
• 1 tsp Nigella Seeds
• 1/2 tsp Gr Cumin
• 1 tsp Fenugreek
• 1 Cinnamon Stick
• 1 tsp Curry Powder
• 1 tsp Gr Turmeric
• 1 tin Chopped Tomatoes
• 1 Litre Vegetable Bouillon
• 1 tsp Garam Masala
• Black pepper
• Sea Salt
• lime juice
• 1 Red Chilli

What To Do

Nigella Sweet Potato and Black Chickpea Dip

I was learning about the health benefits of nigella seeds and came up with this recipe because they taste so good and they are packed with Omega 3, Calcium, Iron, Fibre and high in protein too!

Some research even shows these small black seeds are helpful to lower allergic reactions to pollen and other allergens. Sprinkle on your salads, mix into your bread dough and shake into your soups and casseroles.

How to Prepare Sweet Potato With Black Chickpea

Ingredients:

• 1 big Sweet Potato
• 1 tsp Nigella Seeds
• 1 Cup Black Chickpeas*
• 1 tsp Dark Tahini
• 1/4 tsp Sriracha Sauce
• Juice half a lemon
• 2-3 tbsp Extra Virgin Olive Oil
• 1/2 tsp turmeric powder
• Sea Salt & Black Pepper
  

What To Do:

1. Split your sweet potato and sprinkle on the seeds. Seal into a sheet of tinfoil and bake until soft / Cool.
2. Squeeze out the flesh including the seeds into your blender along with all the other ingredients.
3. Blitz as smooth as you like it, season it with salt and pepper and serve.

Keeps well covered in the fridge for up to 5 days.
*You can use normal chickpeas too.

Keep Lunch recipes varied, balanced and relaxed.

Lunch Recipes – Falafel with Tahini Dip

I ‘borrowed’ this one of my lunch recipes from my family in New York and it is the tastiest falafel mix I have ever eaten. You won’t buy a falafel mix again after you make these! Have some friends around for a healthy lunch and share.

Ingredients (Makes 15):

• 300g Cooked Chickpeas
• 1 tbsp Chopped parsley
• 1 tbsp Chopped Coriander
• 1 small clove Garlic
• ½ tsp red Chilli Flakes
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ onion chopped
• ¼ cup plain flour
• ½ tsp baking powder
• Sea Salt and freshly ground black pepper
• Olive Oil
• 2 tsp tahini
• 1 tsp lemon juice
• 1 tsp Extra Virgin Olive Oil or Avocado Oil
• 1 tbsp water
• Sea Salt and freshly ground black pepper

What To Do:

1. In a food processor put the chickpeas and pulse for a few seconds until just broken up( not mush).
2. Add in the herbs and spices and mix in a little. Lastly, season with salt and black pepper and add in flour and baking powder.
3. One last pulse. Should come together when pressed between fingers.If not add a little olive oil to bind.
4. Form little balls and press down slightly to make a pattie.
5. Heat some olive or groundnut oil in a frying pan.
6. Fry falafels gently on each side until golden.
7. Alternatively, you can bake them in the oven on baking parchment with a little olive oil until golden.

Serve warm.

Tahini Dip- In a jar with a lid put all the ingredients and mix vigorously until smooth. Place on the side in a dipping bowl.

Summer Minestrone Soup

It may say summer but this healthy soup is good in any season. There is a reason the Italians all look so vibrant and this anti-oxidant rich bowl of goodness is the reason why!

Ingredients:

• 60ml extra-virgin olive oil
• 2 garlic cloves, peeled and minced
• 1 medium onion, diced
• 1 bay leaf
• 3 sprigs fresh marjoram
• 2 tbsp chopped fresh basil leaves
• 2 celery ribs, peeled and chopped
• 1 bunch asparagus, cut into 2 1/2-cm pieces
• 360g French beans, cut into 2 1/2-cm pieces
• 300g shelled English peas (or substitute frozen)
• Coarse salt and freshly ground black pepper
• 2L low-sodium chicken stock, enough to cover
• 25g Wholemeal pasta/brown rice pasta
• Basil and mint pesto( optional)
• 1 bunch watercress or parsley
• For the basil and mint pesto:
• 30g fresh basil leaves
• 30g fresh mint leaves
• 50g Parmesan or Romano
• 50g pine nuts, toasted
• 4 garlic cloves, roughly chopped
• 1/4 tsp salt
• 1250ml extra-virgin olive oil

What To Do:

1. In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant.
2. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper.
3. Add in the chicken stock and bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together – do not let it boil hard.
4. Remove half of the vegetables from the pot and puree and add back to the pot to thicken with the pasta. Simmer for 5 to 7 minutes until the vegetables are just tender.
5. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.

So many delicious lunch recipes are available to treat yourself and have a lip-smackingly tasty for a lunchtime treat. 

Gluten-Free Lunch Box Tips:

(please note all foods are gluten-free in the list without stating it)

• Keep it colourful and balanced!
• Protein/complex Carbohydrate/essential fatty acids
• Good quality lunch bag -preferably with a cooler-bag section. The latest in flask fashion helps too!
• Hummus/guacamole/smoked fish/bean dips with a selection of gluten-free crackers, corn crackers, vegetable sticks-(sugar snap peas are great!)-try to encourage tastes maybe with a sticker reward system…
• Leftover macaroni cheese, paella, pasta dishes, quinoa, burgers, pizza.
• Buckwheat noodle soups, rice noodle soups, vegetable/lentil/bean soups all good…
• Fresh potato salad and jazzed up coleslaw, grated carrot salad, roast vegetable salads, pesto salads and dips
• Various pastie fillings.
• Quesadilla-corn tortilla filled with a rich tomato sauce, grated cheese and some leftover chicken if you have it-my children loves this!

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