recipe

Felafel…

My son was born in May…since his food journey so far has exclusively involved breast-milk, I’ll save his inclusion in this blog for another time! (Excuse for not posting in a year: check!)

I made felafel yesterday. Given that there are two excellent felafel shops within 5 minutes of my office, this is a regular meal for me, but I haven’t made it myself for a long time, if ever. 

Some recipes include bread crumbs, others are deep fried. These do neither & are super easy if you have a food processor. 

Ingredients:

3 Small Sweet Potatoes 

1 tin of chickpeas, drained & rinsed

1 large clove of garlic, crushed

1 heaped tsp cumin

1 heaped tsp dried coriander

1/2 tsp dried ginger

Small handful fresh coriander,  chopped

Juice of 1/2 a lemon

Method:

  1. Pre-heat oven to 180¤C.
  2. Prick the potatoes & microwave on high for 9 minutes. Leave to cool & then peel & roughly chop. 
  3. Add all ingredients to food processor & pulse until combined, but not smooth. 
  4. Use a teaspoon to shape mixture into felafel shape. Place on a baking tray. 
  5. Bake in oven for 25-30 minutes – turning once half way through. 

    We served ours with quinoa & a red cabbage salad (dry toast a large handful of cashew nuts & a heaped teaspoon of cumin seeds, until nuts start to colour. Shred 1/2 small red cabbage & mix together with juice of half a lemon.)

    Yummy!

    Warm Lentil Salad

    I keep finding lots of recipes for amazing gluten free cakes and deserts, but I’m also challenging myself to eat less sugar, so I’m going to aim to post as many savoury recipes as I do sweet.

    While travelling home from London on the train this afternoon, I spotted a shout out from @FeastAndGlory looking for recipes using green lentils. One of my most often cooked recipes is inspired by an Alkaline Cookbook that my Mum gave me. It’s easy, quick, fresh and delicious.

    Although my version is scribbled down on a scrap of paper and never really followed properly, the original is available online via the Energise for Life website. This version is slightly different and just based on what I have in the fridge today – the important thing is to have a whole heap of fresh, crunch veg… use whatever you’ve got!


     

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    150g green lentils

    1 level teaspoon of vegetable bouillon dissolved in 400ml of hot water.

    Juice of 1/2 Lemon

    1 tablespoon of coconut or other cooking oil

    1 Pepper (I used 1/2 red & 1/2 orange)

    2 small courgettes

    Small head of broccoli

    2 Cloves of Garlic

    1 Green Chilli (mild)

    A handful of cherry tomatoes (a couple of regular tomatoes would work just as well!)

    3cm (ish) of fresh root ginger (peeled and chopped small)

    A large handful of baby leaf spinach per person (or other green leafy salad)

    (Serves two hungry people as a main meal – would also work as a side with grilled chicken or some tofu steaks)


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    Boil the lentils in the bouillon/stock for 30 minutes or until tender. Add more liquid if it starts getting dry.

    Add the lemon juice, stir and set to one side.

    Finely cut or crush the garlic. Chop the vegetables (other than the spinach) into small pieces.

    Gently heat the oil.

    Add the vegetables in order of their firmness – I went for: Garlic, Peppers, Courgettes, broccoli, chilli. Let soften slightly (you still want them a bit crunchy) 2 or 3 minutes and then add the tomatoes and ginger.

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    Let this heat through (1 or 2 minutes).

    Serve over a bed of Spinach.

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    That’s it! I sprinkled some seeds over mine too – delicious!

    I’ll eat what’s left over, cold for my lunch tomorrow too….