I know how much bloggers love their “secret ingredient” recipes, so this is one of mine :p The most fun I have is when I go research flavour profiles and combine ingredients accordingly, which is why this is a seemingly random hodge podge recipe that actually makes total sense when you eat it. Oh, and WIAW! 😀Before I get carried away, don’t forget to enter the worldwide giveaway and read my review of Ricki Heller’s fantastic new book, Living Candida-Free.
Breakfast/06h30: Banana, pumpkin + zucchini water-based smoothie bowl with 1/2 cup all-bran hiding at the bottom.Freyja, our newest baby cat, had to go in for her booster shots, and no matter how early you leave there’s always a line at the vet. Freyja isn’t at all like Gatsby who meows and then gives up after a while – she will fight and rip through her plastic carrier and make such a scene that you would think she was the most abused kitty ever. I foresee us having to invest in a sturdier carry case as she gets older to withstand the claws and paws of doom.
Post-workout/10h30: sassy espresso + 1 cup soy milk + 2 TBSP protein powder + NuNaturals NuStevia Pure Liquid Vanilla drops AKA best warm drink ever, 2 medium carrots, steamed + hummusOf late I’ve staretd to do blogilates workouts at home, since the long hours have prevented me from making my gym classes (and my people phobia is a bit too intense to hit the weights section yet). Let’s just say that sitting down and lifting mugs of soy milk is a lot more difficult now than it ever was, but slowly and surely I’m getting to grips with squats and even planking! My favourite plank is still lying flat on my back, but I manage a proper one with Cassey Ho shouting at me. :p
Tea-time/12h00: peppermint tea + a bit of black licorice, 1/2 cup broccoli soup from Ricki Heller’s book + alfalfa sprouts, flat green beans. I LOVE licorice with a burning passion (something I picked up in Finland, where they show the appropriate level of adoration for it), and since Man-thing hates it it’s alllll mine 😀 Pre-lunch nibbles (I had some HECTIC munchies): 1/2 cup frozen blueberries, 1 tsp almond butter, 1 tsp NuNaturals Cocoa Syrup.Lunch/14h00: 1/2 cup creamy gingerbeer polenta with smoky curry lentils (+ salad, unpictured)
- 125ml/1/2 cup carrot purée (I hit the baby food aisle for this, but you can also steam and purée your own)
- 250ml sparkling lite gingerbeer (or just use normal sparkling water and add 1 tsp blackstrap molasses to the boiling mixture and another tsp ginger to the final seasoning stage.
- 2 cups lite vegetable broth (low sodium please!)
- 1/4 cup + 2 TBSP non-dairy milk
- 1 cup dry polenta
- 2 tsp ginger powder
- 1 tsp anise
- 1 TBSP nutritional yeast (be generous here – your tastebuds will thank you)
If you’re hosting a big shindig make a big salad with nuts, avos or crunchy elements. If you don’t have sides but are still hosting a shindig, add another cup of cooked lentils, another grated zucchini, and two more chopped tomatoes. If you drink wine splash some of that in the pot to give it a bit of moisture instead of water.
- 2 cups cooked brown lentils
- 1 TBSP chili flakes
- 2 heaped tsp smoked paprika
- 1 tsp curry powder
- 1 tsp tumeric
- 1 tsp fennel
- 1 TBSP dried thyme
- 1 medium red pepper, deseeded and chopped finely
- 2 medium/small tomatoes, chopped roughly
- 1 medium onion, chopped finely OR 1 heaped tsp onion powder
- 1 medium zucchini, grated thickly
- 1 TBSP peppadews/piquanté peppers
- 1/3 cup artichokes, chopped
- 1/2 cup carrot purée
- 2 TBSP lemon juice
- 2 TBSP apple cider vinegar
- water as needed
- Optional: 1/4 cup pitted black olives
- Optional: 2 celery stalks, chopped finely
- Bring the broth and gingerbeer to the boil, then add your polenta and stir over low heat.
- Add the carrot purée, non-dairy milk, nutritional yeast, ginger and anise powder, and stir every five or so minutes for 15 minutes until super creamy and cooked. Add more non-dairy milk, 1/4 cup at a time, if you really need to. Take off the hot plate and keep the lid on to retain heat.
- Meanwhile, heat up a large pot and water sautée your chopped onion, mushrooms, tomatoes, red pepper and optional celery for 8 or so minutes.
- Add your lentils, carrot purée, along with the spices, lemon juice and apple cider vinegar and let it simmer over low heat for 5 or so minutes. Add more water as needed to keep it moist.
- Stir your polenta before serving with the lentil mixture on top.
- Optional: if you’d like a baked dish add 2 TBSP flax powder to your lentil dish and stir, then layer in a sprayed casserole dish. Pour and smooth out your polenta on top and bake in a pre-heated oven for 35-40 minutes until golden brown on top.
Yuuummm. Seriously, super duper creamy, flavourful polenta! This is the best polenta I’ve eaten, ever, hands down. I could just as easily eat this for breakfast with some soy milk and fruit compote, because the carrot purée just takes it to another level of deliciousness.
Man-thing also made approving sounds and even gave me a thumbs up and everything, saying that I could feed this to his family (a definitely sign of goodwill, since he leaves my wackier creations at home). You could serve the polenta with pretty much anything, but this lovely, spicy lentil mix with shredded and chopped veggies added some awesome texture to the dish to counter the creaminess. Pre-walk nibbles: some popcorn, a Nairns biscuit (not pictured). We went for a 45 minute brisk walk with weights on our wrists and woah, after a morning session of awesomesauce arms, cha-cha ab dances and a three minute inner thigh song challenge plus something else, I was pretty knackered! Tomorrow I finally get to go back to my gym classes, but I am definitely not going to leave this fabulous combo behind!Dinner: Zucchini soup and green beans Evening snack: warm soy milk (not pictured), some vegan jelly + NuNaturals Cocoa Mint Syrup (stuff is SO good)