Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?
I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!
Winter being officially here this week, soup weather has also begun! Unfortunately more often than not, soups can be overly thin and filling for no longer than a hot minute. I prefer thick, chunky soups that are nutrient rich- filled with warming spices, grounding vegetables and a good dose of healthy plant based protein and fats. The addition of my homemade no-knead chickpea flour flatbreads were a lovely addition to the meal.
My love for sweet potato is never-ending whether it is roasted, baked, steamed or mashed. I always ensure my root vegetables including potatoes are organic as conventionally-grown ones are sprayed heavily with pesticides to stop them from sprouting. Sweet potatoes are high in betacarotene- a form of vitamin A, vitamin B and C as well as fibre. One of my favourite combinations is roasted sweet potato with a lemon tahini sauce.
As the mornings become chillier, the breakfasts become warmer. I used organic, local Sundowner apples in this recipe which definitely brings the Autumn vibes. Served on top of warm oats and topped with activated walnuts, it is perfect.
As some of you are aware, I absolutely love my daily warm lattes which I prefer to call tonics. In the morning I usually enjoy a almond milk-based matcha latte and in the afternoons I have a organic-soy based turmeric cacao tonic loaded with reishi and chaga medicinal mushrooms. I recently made my own turmeric cacao combination up which I mix with organic soy milk to make a frothy, hearty tonic. It warms the soul in so many aspects and I love it.
Polenta is such a versatile grain that can be used for baking, making “creamy” polenta or crunchy polenta chips. Otherwise known as cornmeal depending on which part of the world you are from, it is a gluten-free grain that is considered a complex carbohydrate. My creamy polenta with slow cooked lentils is the ultimate comfort food for the evenings that have now become particularly chilly and the fireplace is asking to be lit.