Lentil Chilli



This Lentil Chilli was a little bit of an experiment tonight, hence the random spoonful of tahini and dash of cacao powder – which I would not usually add, however, it strangely worked and although barely noticeable, adds to the flavour and consistency!

Lentil Chilli
Serves 3-4


1 tbsp coconut oil
1 onion
Small chunk fresh ginger, finely chopped
2 garlic cloves, crushed
A small handful of fresh coriander, chopped
1/2 large red chilli
1 tbsp ground cumin
1 tsp smoked paprika
1 1/2 tsp cinnamon
1-2 tsp oregano
Pinch nutmeg
Pinch ground coriander
1/2 tsp cayenne pepper
2-3 tbsp tomato puree
1/2 cup red lentils
1/2 cup green lentils
3 mushrooms, chopped into small pieces
1 tin of kidney beans, drained
1 tbsp tahini
1/2-1 tsp cacao powder
3-4 cups water
sea salt and pepper

Fry the onion, ginger, chilli, coriander and garlic in a pan with coconut oil for about 5-10 minutes..
Add in the spices, tomato puree and stir the contents of the pan together – this should form a sort of paste.
Then rinse the lentils and add them into the pot with the finely chopped mushrooms.
Add about 3 cups of water, sea salt and pepper, and cook on a medium heat for about 10 minutes.
After 10 minutes add the drained kidney beans, cacao and tahini.
Continue cooking, stirring occasionally and adding more water if required. After 20 minutes the chilli should be cooked and good to eat, however, you can also continue cooking the chilli for a further 20-30 minutes on a very low heat to really soften and blend the ingredients.


Sundays are for shawls




V.FRAAS shawl (via TKMaxx), TOPSHOP jeans and boots, GAP t-shirt

The shawl/poncho/blanket/ginormous scarf is definitely the perfect lazy-Sunday accessory of chose. Simply pick up some jeans sprawled across your bedroom floor, sling on a white tee, wrap the cosy contraption round your bod and you have a half-attempt of an actual outfit.


Spicy Roasted Sweet Potato, Lentil Salad & Tahini Dressing


This meal is a definite favourite of my mum and I, and although this one is made with sweet potato, the salad is equally delicious with a roasted butternut squash cubes to replace to sweet potato! It’s really easy to prepare and makes a great packed lunch. The tahini dressing is a personal fav – used on pretty much anything – and I obviously used more on my salad than is picture above (did it or the ‘gram).


Spicy Roasted Sweet Potato, Lentil Salad & Tahini Dressing 
Serves two

The roasted potato:
3 small sweet potatoes
1 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp paprika
pink/sea salt and black pepper
fresh or dried coriander
chopped fresh chilli (optional)
1-2 tbsp coconut oil
A handful of pumpkin or sunflower seeds

The lemon-tahini dressing: (will make enough with some left over…maybe)
3 tbsp tahini
2-4 tbsp filtered water (more if needed)
Juice of 1 lemon
1 garlic glove

The rest:
1 cup green lentils
1 small red onion
1 avocado
Fresh coriander
1 tsp sumac
Large handfuls of rocket/arugula
1 cooked beetroot (optional)

Wash, peel and slice the sweet potato into cubes, toss with the spices, salt, pepper, optional coriander and melted coconut oil. Roast in the oven for about 40-45 minutes. Once they have been cooking for 30 minutes, chuck in the seeds to toast.

Cook the lentils in 2 cups of water for about 30 minutes on a low heat.

Make the dressing and prepare the rest of the ingredients. Once everything is ready, assemble and drizzle with the tahini dressing – store any left over dressing in the fridge, however, feel free to use it all if you want to and just go by your own judgement.

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Vegetable, Lentil Coconut Curry

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I’ve always been a massive fan of spicy food, end of. So, with butternut squash being one of my favourites, this curry is definitely one of my favorites.

The blend of spices, vegetables, exceptionally good fats from the coconut oil and coconut milk, and fresh ginger, creates this hearty, tasty dish that’s equally as amazing for our bodies. It’s also very simple and easy to make!

Butternut squash, as well as fiery tasting red chillies are a very good source of Vitamin C and are high in potassium and iron. The fresh ginger and spices, such as turmeric and cumin, have amazing anti-inflammatory properties. Coconuts provide good fats that are mostly in the form of medium chain saturated fatty acids (MCFA), compared to the majority of oils in our diets, are composed of long-chain fatty acids (LCFA). MCFA are very different and are thought to a positive effect on cholesterol, lowering heart disease. Consumption of coconut milk can also protect the body from infections and viruses. I like to use organic Biona coconut milk, as it is pure coconut rather than coconut milks that contain synthetic pesticides and fertilisers. So, this dish is a great blend of nourishing ingredients and is full of rich flavour.

Vegetable, Lentil Coconut Curry
Serves 6


1 tbsp coconut oil

1 large red onion

2 garlic gloves

1 thumbs-sized chunk of fresh ginger

A handful of fresh coriander (plus more to serve)

1 red chilli

2 cups water

1 tin of organic coconut milk (I use Biona)

1 butternut squash

1 cup red split lentils

60g trimmed beans

60g mangetout

1/2 red pepper, 1/2 green pepper & 1/2 yellow pepper

1 large tomato (cut into quarters)

2 spring onions

2 handfuls spinach (sliced in a bunch)

Black pepper & Pink Himalayan or sea salt

Juice of 1 lime (optional)


1 tbsp cumin

1 tsp turmeric

1 tsp chilli powder

1/2 tsp fennel seeds

1/4 tsp yellow mustard seeds (grind in pestle and mortar)

1/4 tsp ground cardamom

1/4 tsp cinnamon

Heat the coconut oil in a pan and then fry the diced onions, garlic, ginger, chilli and coriander for about 5-10 minutes.
Add the squash, boiling water, and coconut milk into the pot and put the lid on, cook on a medium heat for 10 minutes.
Then add the lentils and cook for a further 10 minutes.
Add the vegetables and sliced tomato and continue cooking for another 20 minutes. At this stage you may wish to add more water.
Towards the end chuck in the spinach, turn off the heat and season with salt and pepper, and a squeeze of lime (if you want to).
Serve with fresh coriander, brown rice, quinoa, or whatever you fancy.

White On White

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TOPSHOP top and necklace, MANGO shorts, WHISTLES bag, LOTTAFROMSTOCKHOLM clogs (here)

I think the beauty of  the all white outfit is that you can sort of just throw on two white pieces, a statement necklace, some sandals and shove your frizzy mess of a hair up, and it almost looks as though you’ve made an effort; when in reality approx. 60 seconds was spent getting ready.