With Christmas fast approaching I find it is a time for reflection and a time to make some gentle changes before the new year, it’s a busy time with parties , families and takes toll on the immune system so if you can build before , what is better !
Never were there truer words spoken than when Hippocrates said ‘Let food be thy medicine and medicine be thy food’.
Alongside water and the breath, food is one of our most fundamental needs. The choices we make become in essence what we are, the quality of fuel determining the efficiency of the vehicle. If we choose wisely we can provide our bodies with efficient sources of energy and nutrients, building blocks for the body. If we choose unconsciously the body becomes depleted over time.
With increased awareness, sensitivity and intuition we can begin to make choices about what to eat based on a deep inner calling, a voice from within, the body asking for and getting what it needs. This addresses patterns of eating that are based on taste, comfort, desire and cravings and instead supports more fundamental nutritional needs. New flavours, combinations, methods and techniques pop up that keep cooking in this way interesting and inspiring.
To use food and nutrition as part of recovery from illness or to support medical treatment or diagnosis, start by returning to good, clean, pure whole foods.
Many people become inspired by the food they receive on retreats and it can often be the start of a completely new food journey beyond the retreat itself. I get asked time and again “how can I keep this up at home?”
This soup and bread recipe is an ideal way to start
Red Lentil Soup with Quinoa Bread
Suitable for: Lunch, Dinner & Main
This Red Lentil Soup with Quinoa Bread is my ultimate comfort food. As it’s getting colder there’s nothing I love more than a cosy night in with my family enjoying recipes like these. Both the bread and soup can be made ahead and frozen so I always double up my batches to have a quick and delicious comforting meal prepared for whenever I need it.
SERVES 2 – READY IN 90 MINUTES
- 200g pecans
- 15g sunflower seeds
- 1 tbsp chia seeds
- 300g quinoa flakes (or use oats or buckwheat flakes)
- 500ml water
- 3 tbsp olive oil
- 3/4 tbsp sea salt
- 3 red onions chopped
- 1 tbsp olive oil
- 2 cloves garlic chopped
- 200g Red Lentils
- 1 tin tomatoes
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tsp chilli flakes
- 500 ml veg stock
1. preheat the oven to 180C
2. place all the ingredients in a blender or food processor
3. blend the ingredients until combined
4. place in a lined tray and bake for 40 minutes
5. Take out of the tin and then bake for a further 40 minutes
While the bread is baking
1. Fry the onion and garlic in olive oil for a few minutes until they begin to brown
2. Add in the spices and fry for a minute longer
3. add in the lentils followed by the tinned tomatoes and press them with the back of a spoon to to combine
4. add in the veg stock and simmer for 40 minutes