This curry is bursting with flavour. It’s a powerful immune system strengthener with garlic, ginger, turmeric and vitamin C from capsicum and tomatoes. If you have the time and prefer fresh-cooked food, you can cook up your own kidney beans and use extra fresh tomatoes in place of canned. I top mine with lots and lots of coriander for maximum flavour!
This is one of my favourite, classic meals to make in winter: An easy, one-pot dish that is delicious, warming and full of goodness. It’s pretty much a nutrition all-rounder, containing veggies, grains and legumes, as well as some very nourishing herbs and spices. It’s full of antioxidants, fibre, iron and calcium. I make a big batch of it and save the leftovers for lunches and dinners on work nights. If you’re extra organised when it comes to meal prep, you could even freeze batches (if you remember to use them later on, that is – usually I don’t!). Make it the day before to let the flavours meld and develop further – it tastes even better.
If you read about all of the benefits of beans in my last post, you have probably found a reason to eat more of them. But what if you really don’t like the taste of beans? Here’s a recipe you can make that has beans but tastes nothing like them. No one will ever know 😉 And of course, they’re healthy. I’ll be the first to admit that this feature won’t go completely undetected- they won’t taste like they came from a patisserie. The texture is amazingly dense and fudge-y (hence the name), however they’re a lot lighter without the oil, and not overly sweet- just sweet enough to be considered a dessert. Continue reading
I have served this dip many times to non-vegans, who are always very surprised to hear that it’s made out of chickpeas and not tuna! The chickpeas give the tuna-like texture and the seaweed the tuna taste, making it a perfect copy of tuna dip, minus all of the unhealthy ingredients. Being based on legumes (i.e. the chickpeas and tofu), this dip is packed full of nutrients- soluble fibre, iron and folate just to name a few. Population studies from around the world are continuously showing us that those eating more beans Continue reading