Here's another one from the drafts folder while I'm away. I try to eat a healthy organic whole food diet, with my illness, The ME/Lyme disease has caused me to have lots of allergies and intolerances. So that means cooking most things from scratch.
This is recipe that gets made quite a lot, it great for cooking up a big batch and freezing. 'P' does most of the cooking, while I work out the Clare friendly recipes. This one involves quite a lot of chopping, so if like me you have no energy, it's best to get someone to help you with this task.
- Brown Rice ( we'd run out here so had to use white)
- 1/2 Red or Green Pepper
- 1/2 tsp Turmeric (a great natural anti inflammatory)
- 200g of seasonal chopped root vegetable, I used
- Butternut Squash
- 50g red lentils that have been rinsed
- 1 skinned chopped Tomato
- Vegetable stock to cover
- bay leaf
and Ta-Dah it's ready, dinner time.
As I mentioned earlier this freezes really well and if you forget to get it out the night before to defrost (like I often do ) you can cook it from frozen on the hob on a low heat. While you're cooking the rice.
If you like Spicy food, (which my gastritis can't cope with these days) you could easily spice this up a bit with curry powder, cumin and corriander seeds. But I like it just as it is.