Getting Those Greens

Can’t be asked? I hear you, we definitely all have those days where we can’t be bothered to get in the kitchen, cook and concoct something ‘delisicoso’ for ourselves. Sometimes I find it difficult to get those greens in my meals, which is why I have a cheeky stash of various veggies in my freezer, making life a little easier and making the following recipe incredibly simple and easy to make. A really good go-to if you need to get some of your 5 of a day in there. A foolproof, no fuss way to get those nutrients and can be mixed up with any other veggies you have hanging around that need using up. There are no quantities for this green mess as you can mix it up with the amounts that work for you.

Ingredients:

• Edamame beans
• Peas
• Green beans
• Extra virgin olive oil
• Lemon juice
• Salt
• Pepper

Method:

1. Take the frozen vegetables and place it in a pan. On medium heat, pour in some water to the vegetables and cook for 10 minutes.
2. Drain the water, season the vegetables with salt and pepper and transfer to your serving dish.
3. Squeeze the juice of a lemon and drizzle some extra virgin olive oil.

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Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2

Ingredients:

• 80g red split lentils, rinsed
• 1/2 cauliflower, cut into florets
• 2 fresh tomatoes, roughly chopped
• 3 garlic cloves, finely chopped
• 1 tbsp tomato puree
• 600ml vegetable stock
• 1/4 tsp paprika
• 1/4 tsp chilli flakes
• 1/4 tsp turmeric
• 2 tbsp olive oil
• Ground coriander
• Ground cumin
• Ground mixed spice
• Salt
• Pepper

Method:

1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.