Browsing Tag

dairyfree

Lunch + Dinner Recipes

Spiced pumpkin & chickpea stew vegan stew

25th July 2021

This spiced vegetable and chickpea stew reminds me of a cosy winter afternoon in a bowl.

As always, this is a very simple one pot meal to make. The chickpeas,  along with a helping of brown basmati rice makes this a plant protein powerhouse.

Ingredients:

  • 1 small red onion, finely diced
  • 2 cups of cubed pumpkin
  • 1 cup of shredded kale, tightly packed
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger
  • 1 400g tin of chickpeas, drained and rinsed
  • 2 tablespoons of coconut oil

Spices etc:

  • ½ tsp cinnamon
  • 2 teaspoons of ground cumin
  • ½ teaspoon of turmeric
  • 1 heaped tablespoon of tomato paste
  • ½ cup of water
  • 1 heaped teaspoon of brown sugar
  • ½ teaspoon of allspice (optional)
  • Sea salt & freshly ground black pepper to taste

Serve with well-cooked brown basmati rice

Instructions:

Start by getting your basmati rice cooking. Setting it aside with the lid on when done to keep steaming and fluff properly.

In a deep saucepan or medium sized pot fry the diced onion until soft & translucent. Then add the pumpkin cubes, season with salt and continue sautéing the pumpkin & onion mixture for a further 5 minutes.

Next add the chickpeas, kale, all the spices and tomato puree, sugar and water – seasoning once again with salt now – then give it a good stir through before turning down the heat, placing the lid on the pot, and then leave it to simmer slowly for 45 minutes.

Then serve with a little salad on the side and a helping of brown basmati rice.

Wishing you radiant health and kitchen contentment ahead,

Marlien

Breakfast, Lunch + Dinner Recipes

An ode to Oats – Anti Inflammatory Savoury Oats Anti Inflammatory Savoury Oats

26th June 2021

A new way to enjoy your morning bowl of porridge, or why not have this for supper. It’s a one pot dish, which makes me happy. Turmeric and black pepper when combined with heat is anti-inflammatory. Turmeric has many other befits which you can explore here:

Turmeric & black pepper oat porridge

Serves 1

Ingredients:

  • 1/2 cup of gluten free whole rolled oats
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of ghee, butter or macadamia oil
  • 1/2 teaspoon of flaky sea salt
  • 1 cup of filtered water
  • juice of 1/2 a small lemon
  • Spring onion to garnish

Instructions:

Add all the above (except the spring onion) to a pot and allow it to simmer together over low heat for 15 minutes (ideally having soaked the oats beforehand). Then serve with a extra grinding of black pepper and finely sliced spring onion.

Lunch + Dinner Recipes, Wellness + Nutrition

Nourishing Risotto Vegan Supper Recipe

27th December 2019

This Vegan Risotto is pure umami, and can be 100% gluten free if you only use buckwheat. I used both barley and buckwheat and the texture was delightfully chewy and the flavour delicately moreish.

Did you know the buckwheat is actually a seed and not related to wheat at all, and as mentioned above entirely gluten-free. In addition its packed with the amino acids; lysine and arginine, both which has wonderful benefits such as reducing anxiety and lowering the stress hormone, cortisol, increases collagen production, and can also help lower the risk getting cold sore breakouts if you are prone to them.

Shiitake mushrooms is a superfood of note, compounds of this mushroom may help fight cancer, boost immunity and support heart health.

Not to mention all the wonderful fibre this meal offers for your gut microbes. So this one is a winner for your taste buds as well your health. So without further ado, the recipe:

Nourishing (vegan) Risotto

Serves 3-4

Ingredients:

  • 1/2 cup of pearled barley
  • 1/2 cup of hulled buckwheat
  • 2 cups of liquid in a stock form – used Kallo mushroom stock
  • 3 medium carrots, peeled and diced
  • 1/4 cup of sun-dried onions
  • 1/4 cup of dried shiitake mushrooms, chopped into small pieces
  • 1 teaspoon of ground coriander
  • 1/4 cup of nutritional yeast
  • 1 teaspoon or more sea salt (to taste)
  • the juice of 1/2 a lemon
  • 1/4 of cold pressed olive oil

Method

  1. Soak the buckwheat and barley for 5 hours, then drain and rinse well.
  2. Now add the pre-soaked and drained buckwheat and barley to a pot, along with all the other ingredients and bring it to a simmer, stirring frequently and adding more liquid if needed.
  3. Allow it to simmer for at least 40 minutes – then take it off the heat and let it cool for a few minutes and then add the olive oil and stir through, and then serve with some diced spring onion and lots of ground black pepper.

Easy peasy!

Happy cooking and nourishing 🙂

In dedication to your radiant health

Marlien x

 

 

 

 

Lunch + Dinner Recipes

Spiritfest Cauli, Pea & Tempheh Coconut ‘Mess’ JOYFUL RETREAT FOOD

13th November 2019

This year is speeding to an end, and inevitably one starts looking forward to cool things happening in the year ahead…. 2020.

I am so looking forward yo my Joyful Retreat next year as well as SPIRITFEST at our beautiful guest farm; Somerset Gift.

So in anticipation of a awesome 2020 ahead, I am sharing this recipe for a ‘delicious plant-based mess’  – one of the dishes I will be serving for supper at my SpiritFest food-stall – yes! I am excited to be one of the food vendors. Book your tickets here; Spritfest website.

Im delighted to share this yummy and nourishing recipe with you guys which features on of my most favourite and delicious plant based proteins; Tempheh from Tabu Foods

Without further ado, here is this ridiculously easy vegetable and Tempheh ‘mess’ recipe…because ‘the magic is in the mess”.

Ingredients:

  • 1 cup of frozen BABY peas
  • 200g of tempheh, sliced into cubes
  • 1 head of coailflower, cut into small florets
  • 1 cup of coconut cream
  • 1 cup of spinach
  • 2 bunches of spring onions, finely sliced
  • herbs & spices: 1 heaped teaspoon of turmeric, 1 teaspoon of paprika, 1 /2 teaspoon of sumac, 1 teaspoon of coriander, 1 teaspoon of dried thyme
  • 1 tablespoon of coconut oil
  • sea salt & cayenne pepper to taste

Now simply sautés the spring onion, cauliflower, spinach & tempheh in a large and deep saucepan for about 15 minutes on low heat, seasoning with salt

Next add the coconut cream and all the herbs, spices and frozen peas, season with salt and allow simmering for 15-20 minutes on low heat before serving.

Viola, its as easy as that.

Hoping to see you at Spiritfest, and in the meantime I wish you an abundance radiant health and happiness

Marlien xx

 

 

 

Lunch + Dinner Recipes

Dahl Detox Ayurvedic Cleanse

13th January 2017

Its the middle of summer here in the Western Cape…. and I am blogging my Dahl recipe…just because its yummy and the time will come when comfort in a bowl is what you need. Off course this is exactly the right kind of thing for my friends in the northern hemisphere at present.

In Ayurveda Dahl is often used as part of a gentle winter cleanse, this cleanse is wonderfully nourishing and cleansing, and wont leave you feeling deprived or hungry. If you would like to try this 2 week detox, head over to my products page to download it.

Health Benefits
Lentils are an excellent source of folic acid and iron, protein & healthful dietary fiber, it becomes a complete protein meal when paired with a wholegrain like brown rice..

Dahl also contains healing spices like turmeric (turmeric is a anti-inflammatory and fights many types of cancer) cumin (aids digestion, and protects the body against the effects of stress), fennel (treats flatulence & aids in digestion) and coriander (aids the body in eliminating heavy metals & antibacterial).

Lentil Dahl
Serves 4-6

Ingredients:
2 cups of dry split red lentils
2 medium brown onions, finely chopped
600 ml of vegetable stock
2 cloves of garlic
1 200 g tin of coconut cream
1 teaspoon of pink salt
1 teaspoon of each: ground cumin, turmeric, coriander
1 tablespoon of mild masala
1 tablespoons of ghee, butter, or coconut oil
Fresh coriander for garnishing

Fry the onions, in a deep soup pot in coconut oil, ghee or butter until soft and golden. Then add the crushed garlic & all of the spices, stirring them together with the onions for a further minute or two.

Now add the dry lentils and stir through the onion/ spice mixture, toasting them lightly. After a minute add the veggie stock, or even better – bone broth, coconut cream and stir through and now place the lid on the pot and let it simmer for approximately 40 minutes on low heat, stirring occasionally.

This is also the perfect dish for cooking ahead when your kitchen time is limited, why not make a huge pot and keep leftovers in the fridge for supper the next night.

Happy cooking & cleansing,

Marlien x