A few years ago I spoke at the Melbourne writers festival. The main focus of the talk was about blogging and business. To be honest it wasn’t my greatest work. I was super nervous and stumbled over my words.
But in the end it didn’t matter because I had a great time listening to the other speakers. And I met some really inspiring people.
One of those people I’ve remained good friends with. Her name is Lesh and she blogs over at www.themindfulfoodie.com about her journey from eating most things out of a packet to being,in her words, a ‘real food nut’.
I love Lesh’s blog and really encourage you to check it out.
Today it gives me great pleasure to share an interview I recorded with the lovely Lesh. We talk about her real food journey AND her tips for you to get more whole foods in your life.
Watch interview on YouTube Here
Links mentioned in the interview:
And in case you’d like a taster of the type of recipes in the book, here’s my version of Lesh’s nourishing dahl for you to try…
Lesh’s Nourishing Dahl
One of the things I love about Lesh is that her family background is Indian – one of my favourite cuisines that I am keen to learn more about! I’ve been looking for a good authentic dahl recipe for a long time. I’m happy to say this one ticks all the boxes.
It does have a few more ingredients than my usual Stonesoup recipes but I think in this case its worth it. Although, I’ve also included a super simple option in the variations below.
Enough for 4
300g (1 1/2cups) red lentils
1 bunch baby carrots, chopped
1 tsp turmeric
1 tsp ground cumin
1 teaspoon salt
4 cloves garlic
4 cups water or stock
4 handfuls baby spinach
2-4 tablespoons lemon juice
1-2 tablespoons soy sauce
natural yoghurt, to serve
1. Wash lentils thoroughly under the cold tap and drain.
2. Place lentils in a medium saucepan with the water or stock. Bring to a simmer, skimming the foam that arises.
3. Add carrots, turmeric, cumin, salt and garlic.
4. Simmer for another 15-20 mins more until the lentils and carrots are totally cooked. Make sure you stir along the way so the dahl doesn’t stick.
5. Stir in the spinach leaves and allow them to wilt.
6. Taste and season with lemon juice and soy. Serve with yoghurt.
dairy-free / vegan – use coconut yoghurt or mashed avocado instead.
carnivore – serve as a side to a meat based curry or add in a few handfuls of cooked chicken.
different veg – feel free to play around. I love the carrots though.
budget – use water instead of the stock (i did).
5 ingredients – just use the lentils, turmeric,
different spices – use a mild curry powder instead of the spices listed.
tiny person-friendly – think about skipping the spinach.
What about you? Do you have any tips for eating more whole foods? I’d love to hear about them in the comments below…
ps. The links in this email are affiliate links so if you do decide to buy Lesh’s book, you’ll be supporting Stonesoup as well! We both really appreciate it.