Spiced Dahl Buddha Bowl with Teff Flat Bread
When we first discovered Food Blogger Natalie Zee aka @healthynatty, we couldn’t resist calling her in for recipe or two. She has a great style and way with food, and her recipes are simply divine….wholefood at its best. After loving her shopping experience with us online (which is fabulous by the way), here’s a little something she whipped up for a cosy winter time meal.
As a food blogger I live by the motto ‘Healthy Not Hard’ as for a long time I’ve felt that healthy food, for those not currently eating very healthily, can seem overwhelming, expensive and, well, all too hard.
So when Affordable Wholefoods approached me and introduced me to their store where I can grab all the basics to create delicious healthy dishes delivered straight to my door, I had to check it out.
Below is one of my favourite ways to eat in winter – something warm (dhal) that can be made in bulk in less than an hour that can then have a variety of vegetables or grains added to it to make a complete meal and keep it interesting every day.
I hope you love my spiced lentil dhal – it’s packed full of nutrients and cold-fighting herbs and spices, plus it’s perfect for school or work lunches and you can mix it up with whatever vegetables you like to put together your own Buddha Bowl (a bowl of nutrient-packed vegetarian goodness).
Spiced Lentil Dahl
Serving size: 4
1 1⁄2 cups of red lentils, rinsed
1 brown onion, finely diced
1⁄2 a tbsp. of coconut oil
1 clove of garlic
1 teaspoon of grated fresh ginger
2 teaspoon of garam masala
1 teaspoon of cumin
1⁄2 a teaspoon of cinnamon
1⁄2 a teaspoon of ground mustard seeds
1 teaspoon of turmeric
2.5 cups of water
1. In a medium saucepan, fry off onions in coconut oil until translucent.
2. Meanwhile, place the garlic, ginger and all spiced in a small bowl and stir together.
3. Add the spice mix to the pot once the onions start to caramelised and stir over heat for 30 seconds or until fragrant.
4. Add the lentils and water. Bring back up to the simmer.
5. Cook until the lentils are tender and the water is absorbed. Add more water if needed.
6. Season with salt and serve with a variety of vegetables and plain yoghurt.
Vegetarian | Vegan | Gluten Free | Dairy Free | Sugar Free
Fast Wholemeal Teff Flat Bread
Serving size: Makes 6 small
– 1⁄2 a cup of Teff Flour
– 1⁄2 a cup of wholemeal plain flour
– 1 tbsp of plain yoghurt (can use coconut yoghurt to keep it vegan)
– 1⁄4 of a cup of water
– 1 tbsp of olive oil
– Pinch of salt
1. Combine all ingredients in a small bowl until it turns into small pieces of dough.
2. Turn the mixture out onto a well-floured bench and knead for 30 seconds or until it comes together. 3. Break the dough into 6 small balls.
4. Flour each ball well and roll into a small disk.
6. Turn the bread and do the same on the other side. It’s ready when it looks and smells toasty.
7. Repeat with all the other breads.
8. Serve with dhal Buddha bowl, dips, soup – anything goes!
Vegetarian | Refined Sugar Free
To see more from @healthynatty visit her website here