Butternut Squash and Lentil Dahl (serves 4)

4 cloves of garlic, peeled and crushed
2-3cm piece of fresh ginger, peeled and grated
1 tablespoon olive oil
1 mug green lentils (200g)
1 large butternut squash (1kg)
2 tablespoons ground cumin
2 tablespoons ground turmeric
2 tablespoons tomato puree
brown rice, to serve
salt and pepper

Place the crushed garlic and grated giner ina frying pan with the olive oil and fry for a couple of minutes.
During this time, boil the kettle.
Add lentils to a large saucepan with the giner and garlic and cover them with 2 mugs (500ml) boiling water.
Allow the pan to start simmering.
Peel and cut the squash into small bite-sized pieces and add these the lentils with the cumin, turmeric,
tomato puree, salt and pepper.
Put the lid on the pan and leave it to simmer for about 40 minutes, at which point the lentils and the squash
should be soft. You may need to add a little more water during this time.
Serve with brown rice.

You can also use red lentils with this recipe to make a softer dhal but may need to use a little less water.


Passata with vegetables

1 onion
2 cloves of garlic
Olive oil or Rapeseed oil
1/2 large auburgine
1/2 courgette
Handful of button mushrooms
Head of brocolli cut into small pieces
1/2 yellow pepper
1/2 red pepper
Sea salt and pepper to taste and basil leaves to add at the end
Jar of organic passata or make your own tomato sauce.

Heat the oil in a pan and sweat the aubergine.
Add in the onion and courgette and cook slowly.
In the meantime chop up the garlic finely and leave aside (this improves enzyme activity in the garlic)
Add in the peppers and brocolli - if too dry add in some more oil.
Cook slowly until vegetable are begining to soften then add in the mushroom.
Pour in the passata and add the garlic and let it heat through slowly.
Season with salt and pepper and when happy that vegetables are cooked enough sprinkle with basil.
You can have this with anything such as rice, quinoa or even steamed potato or just on its own.


Chickpea Curry ( serves 4 )

30ml/2tbsp Vegetable oil
1 Medium onion
2 Cloves garlic ( Chopped )
45ml/3tbsp curry powder
450g/1lb carrots ( peeled and Chopped)
225g/8oz mushrooms ( Quartered)
1 small cauliflower ( Broken into florets)
30ml/2tbsp tomato puree
275g/10oz chopped tinned tomatoes
1 Marigold Swiss Vegetable Bouillon Powder ( Gluten & yeast Free )
225g/8oz tinned chickpeas ( Drained and rinsed )
pepper to season

Saute the onion and garlic, add in the carrots, cauliflour, tinned tomatoes, tomato puree and curry powder.
Add in the bouillon powder and allow to cook until vegetables are almost soft.
Add in the chickpeas, mushroom and pepper to season.

Both of these recipes contain protein in the lentils and chickpeas making the soups more filling.
You can also add chopped or grated fresh turmeric with the black pepper for an extra kick!

Tip: when using fresh garlic chop and leave for 10 mins before adding your dish. This allows the enzymes to work and
and the garlic is absorbed better.