Sweet Potato

Sweet Potato and Red Pepper Daal

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I just whipped this up for lunch today with the few bits of food I had left over from last weeks shop and thought I would share it as it was so scrumptious! I find that when I'm limited on ingredients I'm obliged to get creative and most of the time surprise myself. This is essentially a vegan recipe but I had it with a bit of natural set yoghurt and dried mint.

Sweet potatoes have so many benefits, so here are just a few, they are rich in magnesium, iron, and Vitamin D, so your energy levels will increase and you are less likely to get stressed out! Red peppers are a great source of antioxidants, and Vitamin C which aids with the absorption of iron so the two ingredients work harmoniously well together.

Ingredients (serves 2)

1 1/2 teaspoons coconut oil 2 cloves garlic (minced) 1/2 large sweet potato (thin slices) 1/2 red pepper (cubes) 2 teaspoons curry powder 1 teaspoon cumin powder 1 teaspoon ginger powder 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 tablespoon brown rice vinegar 1 cup tomato passata 1 cup boiling water 1 cup yellow split peas sea salt and black pepper to taste Chives

Heat up the coconut oil in a wok on low heat. Place the minced garlic in the pan and let cook for a minute, then add the sweet potato. Once the sweet potato is coated with the garlicky oil add the cubed red pepper and let it cook. Add the curry powder, cumin, and ginger powder and stir everything together and cook for 2 minutes. Then add half of the boiling water to the wok, and all the tomato passata, then the rest of the water. Now add the chilli and turmeric powder, brown rice vinegar, salt and pepper and stir it up (little darling....) Add the split peas, turn the heat up to medium and bring the broth to a boil. Then reduce the heat and leave to simmer (uncovered) for about 20 mins, stirring occasionally. When the 20 mins is up, cook for a further 5 minutes with a lid on, then turn off the heat and let it sit for a couple of minutes. And finally, serve with freshly cracked black pepper, chives. Enjoy!

Warm Romanesco and Lentil Salad

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This is a great salad to warm up a cold winter's day. I made this for lunch yesterday and it was so good that I had the left overs for dinner too! Romanesco looks like something from another planet, with all the infinite spirals and perfect geometry it's a beautiful reminder of how incredible nature is. If you've never tried it, it is similar to broccoli but slightly sweeter, and is also a rich source of Vitamin C, which will help keep the winter flu away. I combined this wonderful vegetable with green lentils, which are one of the best sources of protein for vegetarians and vegans alike, sweet potato which is high is Vitamin D, again great for this time of year where the sun rarely comes out, and radishes which have great cleansing properties.

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Ingredients (serves 2)

1 head of romanesco 1 sweet potato 2 tablespoons coconut oil 1 cup green lentils 1 red onion 4 cloves of garlic 1/2 teaspoon cumin powder 4 radishes 2 tablespoons olive oil Sea salt & black pepper to taste

Preheat the oven to 175 degrees Celsius. Sift through the lentils making sure there aren't any stones, and rinse a couple of times. Put them in a medium saucepan and cover with 2 1/2 cups water over medium heat and let cook. Chop the romanesco into florets, starting at the stem and working your way up to the top. Cut the sweet potato into approximately 2cm thick rounds. Melt the coconut oil (if solid) in a small saucepan over medium heat, once liquified remove from heat. Place the sweet potato and romanesco on a parchment lined baking sheet and drizzle the coconut oil over them evenly, season with a pinch of sea salt and freshly cracked black pepper. Pop them in the oven and bake for 20 minutes. Once the lentils have come to a boil, mix in the cumin powder, reduce to low heat and let simmer. Meanwhile dice the onion, crush the garlic and let them cook in the same saucepan as the lentils. Slice the radish into very thin rounds. When the vegetables are done cooking remove from the oven and let them cool slightly, do the same with the lentils. Once everything has cooled down and is warm, place the sweet potato rounds on the bottom of a plate or bowl, then add the lentils on top, followed by the romanesco and radish. Then drizzle with olive oil and season with sea salt and black pepper and most importantly, enjoy!