Lunch + Dinner Recipes

The Best Dahl Vegan Staple Foods

31st July 2020

This Dahl is always a refuge in the storm of life, what I especially love is how it really takes hardly any work, and that everybody I make it for always loves it.

So really there is very little to say apart from ‘The Dahl is Good’ – make it :).

Lets dive right in, ingredients below:

Serves 4

  • 1 cup of red split lentils
  • 1/4 cup of sun-dried onions
  • 1 heaped teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 heaped teaspoon of turmeric
  • 2 teaspoons of mustard seeds
  • 1 pinch of cinnamon
  • 1 400g tin of coconut cream
  • 750ml of vegetable stock
  • 2 teaspoons of sea-salt
  • lots of freshly ground black pepper
  • 3 very ripe tomatoes, skins removed and chopped roughly

Add all the above ingredients to a pot and let it get to a slow simmer – stirring occasionally, and allowing it to cook for 45min, or even up to an hour. You may want to a little add liquid if you like it a bit ‘saucier’.

Serve with quinoa or brown basmati, and a roti perhaps. Garnish with oven roasted chickpeas and a little onion, spinach and tomato salad will liven it up.

Happy cooking

Marlien x

 

Lunch + Dinner Recipes

Winter Walnut & Mushroom Stew Nourishing plant based comfort food

12th June 2020

Whenever I make this stew it conjures up images of a little magical house in the woods with a delightful puffing chimney, cozy wooly jumpers and lazing in front of the fire. Its just soooo comforting & delicious. I will place bets on you falling in love with this veg-head stew – even  it doesn’t transport you to the magical woods – unless you add some mushrooms of the magical variety off course…

Ingredients:

  • Shiitake mushrooms x 6
  • 8 sprigs of spring onions, chopped finely
  • 2 garlic cloves, chopped
  • 2 cups of black portobello or oyster mushrooms (chopped if large)
  • 50g butter/ ghee or macadamia oil
  • 2 tbsp tomato purée
  • 150ml port or sherry
  • 2 fresh thyme sprigs
  • 150g walnuts, toasted and chopped, plus extra (optional) to serve
  • Large handful fresh flat-leaf parsley, chopped, plus extra to serve (optional)

Method:

In a deep pan, sauté both the shiitake & portobello mushrooms, spring onions and grated/ crushed garlic for approx. 10 minutes on low heat.

Then add the port/ sherry, thyme, tomato puree and season well with salt – then stir through well and let it simmer for 30 minutes without the lid on.

Served with chopped parsley & creamy polenta (cook polenta according to package instructions – but over low heat and instead of just water & salt add veggie stock powder too, in addition you can also stir through a big dollop of mascarpone cheese before serving)

And that’s it! How easy and comforting can one meal be 🙂

Happy cooking!

Marlien x

 

Wellness + Nutrition

Kitchen Therapy Calling all those who have found a sanctuary in their kitchen.

7th June 2020

My Kitchen is my sanctuary where I can enter into a flow state of creativity or just cook for contentment. Pottering (love the pun) around in the kitchen, rearranging things just so, or unpacking lovely fresh ingredients or prepping and trying new dishes always brings more contentment and a sense of purpose to my day.

That kitchen feeling has inspired my next book; ‘Kitchen Therapy’. I would love to feature others who find working in their kitchen’s therapeutic. Calling all of those who find solace in their kitchen with cooking and baking. If you have created a cooking space that is your sanctuary and creative hub – I would love to chat more as it’s an integral part of the 3rd book I am working on. The requirements are not ‘fancy’ kitchens’ or that you are an amazing cook…your kitchen can literally by a tiny space or really cluttered…or really minimalist. It really doesn’t matter, as long as its your sanctuary and a working kitchen – please get in touch!

Pictured below is me (and my littlest munchkin)  feeling especially happy and smug after just serving up a simple fruit salad and a ‘fresh from the oven’ sourdough loaf.

Wellness + Nutrition

Immune-boosting back to school snack ideas! Snack Ideas for good immunity

6th June 2020
Hello Yoga Kitchen TribeNow that schools are slowly starting to re-open it more important than ever to boost children’s immunity with the right kind of foods.

Yogurt. Yogurt contains good bacteria (probiotics). You may already know that these critters live in your gut and can improve the way your body uses food. But they’re also important in helping your body fight sickness. Adding some fresh frozen berries and raw honey to yoghurt makes a great pack-lunch smoothie in winter. 
What type of yogurt should you get? Choose brands that state live cultures. If it’s separated when you open it, and there’s a little liquid on top, that’s a good sign,

Kefir, similarly to yoghurt contain lots of healthy probiotics. While the biting taste can be a tart, you can buy ready made goats-milk yogurt drink deliciously flavoured with all natural ingredients from most supermarkets these days 0 my favourite brand is Oxenburg – available from health shops and most SPAR’s.

Walnuts have healthy omega-3 fatty acids, which are good for you in lots of ways. Experts believe that omega-3s help your body fight illness. One small study found omega-3s cut the number of respiratory infections in kids. Walnuts are easy to sprinkle into a snack mix or on cereal.

Fruits and veggies. To help your immune system, choose easy to pack choices such as red pepper slices – high in vitamin C, or winter fruits like guava’s and citrus. Sweet potatoes are also high in Vitamin C – consider adding some lovely crunch to a lunchbox with some sweet potato crisps.

Foods rich in Zinc such as roasted pumpkin seeds are great for lunch boxes too. Zinc is extremely important for good immune function, as is a good Vitamin D supplement such as Cod Liver Oil.

Lean meats such as chicken breast strips keep hunger at bay – sufficient protein s important for proper immune function.

Hope the above inspires some lunchbox ideas, or even for home-school healthy snacking.Thank you for reading & stay well!

Marlien x

Lunch + Dinner Recipes

Crispy Lemony Tempeh Baked Lemony Tempeh

28th May 2020

Do you love tempeh? If not, you have to try it this way – it will change your mind (your world in fact).

Slice you’re tempeh into ‘fishfinger sized’ pieces.

Then transfer them to a baking sheet, next drizzle with a bit of avocado oil, soy sauce, lemon juice and sprinkle with nutritional yeast and sea salt, then give them a shake so that the ‘marinade’ anoints all sides of your pieces and pop them in a 180degree Celsius pre-heated oven for 15 minutes.

Warming: Addictive!