Welcome back for my latest ‘Meal of the Month’!
Here, I introduce you to some of my favourite recipes. All of these are based on the concepts I teach through my nutritional therapy programme; an in-depth course that tells you how to eat your way to optimal health.
To shake off the gluttonous guilt of Christmas, I’ve chosen this super-healthy yet flavoursome lentil dish.
What I love about this recipe…
- It’s a little more advanced, but it introduces you to a smorgasbord of nutritious ingredients
- It uses Mānuka honey – an immune-boosting wonder-food that will definitely improve your health!
- Preparation time = 35 minutes
- Serves = 2
- 200g of puy lentils
- 100g of Mānuka honey
- 2 bay leaves
- ¼ tsp of flaked chilli
- ½ tsp of ground turmeric
- Salt and black pepper
- 1 tsp of water
- 3 tbsp red-wine vinegar
- 90ml of olive oil
- 100g of walnuts
- ½ medium-size radicchio
- 60g of vegan goat cheese
- 20g of chopped basil, dill and parsley
- Mānuka honey is an absolute gift. If you haven’t discovered it yet, you need to. This succulently sweet delicacy combines antibacterial, antiviral, antifungal, anti-inflammatory, antioxidant and antiseptic qualities unlike any other food.
- If you need to add a little extra crunch to your walnut mix, try placing under the grill for a minute.
Here’s a quick overview of this recipe:
You’ll need these ingredients:
Let's get cooking
- Start by heating your oven up to 150C/gas mark two. Then, empty the lentils into a saucepan, add both bay leaves and pour in enough water to cover (approximately 3/1 ratio). Leave to simmer for 15 minutes.
- While your lentils gently bubble away, add the walnuts to a bowl, pour in about half of the Mānuka honey, add the chilli, turmeric and a pinch of salt. Pour in a splash of water, stir and repeat until you’ve created a thick, lumpy paste. By now, your lentils should be nice and tender. Drain them in a colander and return to the pan.
- In a large bowl, vigorously whisk the vinegar, half the olive oil and remaining honey, plus salt and black pepper until you see the honey dissolve. Remove the bay leaves from the lentils and combine with this mixture while still piping hot. Leave to cool for a minute or two.
- Spread your honey, chilli and walnut paste on a baking sheet that’s been lined with greaseproof paper. Roast in the oven for 15 – 20 minutes (until the mix has become dry yet sticky), stirring once.
- Empty the remaining oil into a frying pan and heat on a high setting. Divide the radicchio into eight pieces, add to the pan and throw in a pinch of salt. Cook for two minutes (turning halfway through), then remove and add to a large bowl.
- Finish by combining the lentils, sticky walnuts, vegan goat cheese and herbs, then serve up for you and your lucky dinner partner.
Tips and tricks
Your diet defines your health, and – more importantly – your happiness. Start 2017 off right with this tasty and nutritious recipe.
Sign up to my unique nutritional therapy programme and get all the tools you need to unleash your true potential.