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Serves 4
2 cups uncooked green or brown lentils 2 roasted red pepper, sliced into small strips 1 cup chopped parsley 1 cup roughly chopped almonds 2 Tbs. extra-virgin olive juice from half a lemon (or more!) 1 tsp cardamom salt and pepper to taste Barbara's Extra sprinkles: 1 - 2 tbsp capers 1 - 2 tbsp chopped in half - pimento olives 2 - 4 tbsp crumbled feta cheese Cook the lentils in boiling water until just cooked. Not mushy. Drain and transfer to a large bowl. To the bowl, add, the rest of the ingredients. Toss well. Enjoy !
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A new take on stuffed peppers. The filling is added after cooking. Serve with a fresh Greek Salad. These peppers can be served warm or cold and are great as a packed lunch !
Serves 2 1 tsp olive oil 2 red peppers 100g feta cheese, crumbled (for vegan version add walnuts or other nuts or seeds) 1/2 a medium red onion, diced 1 tbsp Kalamata olives, pitted and halved 2 medium ripe tomatoes, chopped into chunks 10cm chunk cucumber, halved length ways then chopped horizontally into chunks Freshly ground black pepper For The Dressing 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar 1/2 tsp dried oregano Freshly ground black pepper
Recipe Compliments: Patrick Holford & Fiona McDonal Joyce 1/2 Cup oats
1 Banana, mashed 2 Tbs Chia seeds 1 Tbs Peanut butter or other nut butters (almond, cashew, hazelnut, sunflower etc) 1 Tbs raw unprocessed honey (optional) 1 tsp Ceylon Cinnamon 1/2 3/4 Cup almond milk / alternative milk or plain water Place milk, peanut butter, honey, cinnamon and mashed banana in the jar. Mix well. Add the oats and chia seeds. Mix well and again. Place in fridge and eat the next day for breakfast. Note: To turn it into a high protein breakfast, you may add in 1 tbsp of hemp protein powder or hemp seeds. |
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