Time: 35 min | Serves: 2
1 tbs extra virgin coconut oil
1 med brown onion, diced
2 garlic cloves, crushed
1 medium carrot, finely chopped
300g chopped tomatoes (I like to use the tomato medley mix for the colours and flavours)
1 cup dried lentils (I used yellow, you can also use red), soaked overnight, drained and rinsed
2 cups filtered water
1 tbs Tamari sauce
100g baby spinach
squeeze of lemon or lime juice (whatever is available)
handful of chopped herbs for garnish
Heat olive oil in medium pan; saute onion and garlic until they start to become translucent. Add carrot, and cook until it starts to soften.
Add curry powder, cook for one minute, stirring regularly.
Add tomato, lentils, water, tamari and bring to the boil. Reduce heat, and simmer, covered for approximately 10 minutes.
Pour into your favourite bowl, or jar if saving for later. Stir in spinach leaves, and sever with a squeeze of lemon or lime juice and top with herbs.
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
Chia jam is one of those things that I like to make every now and then to add to oats, buckwheat pancakes, or as a tasty layer to a chia puddings. A great refined free alternative to traditional jam, this is baby is packed full of goodness including omega-3 fatty acids, antioxidants, fibre, iron, and calcium.
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