Having spent all Sunday afternoon composing Monday Meditation: Relax with these Raw Tiger Nut, Cacao & Coconut Treats , I realised I hadn’t given a thought as to what I was going to have for dinner and my husband had pre-empted me by getting some of his frozen curry from the freezer. I stood in the kitchen gazing at the contents of the fridge, opening and closing cupboard doors. It was growing late, I was hungry and thought I’d end up making a salad. However, I knew that when I smelled my husband’s curry, I’d wish I had done something similar. I didn’t really want brown rice and there was a lovely caulifower calling out to me, so I decided on spicy cauliflower rice.
I put some puy lentils to soak while I got everything ready – you don’t have to soak them, but it makes them easier to digest.
I decided on cumin, which I love, to flavour the cauliflower ‘rice’, and turmeric, both for it’s anti-inflammatory properties and the lovely colour it would produce. Digestion begins with the eyes and I like to make food as colourful and appetising to the eyes as the mouth. The beetroot makes the carrot hold its colour and adding the frozen veg at the end makes this a bright, colourful dish.
This takes about an hour from start to finish – it sounds complicated written out, but if you pre-cook the lentils and process the cauli before you begin cooking, you don’t have to balance so many items at once. It really is easy.
It made enough for 2, with a little mixed veg and lentils left over for next day (see later).
Vegan, Gluten-free and Dairy-free.
Ingredients
All quantities are very approximate
1/4 Cup Puy Lentils + reserved cooking water
Half a Cauliflower
Coconut Oil
Cumin
Turmeric
Optional: Dried Apricots
Mixed Veg – I used:
Small Beetroot
Large Carrot
Onion
2 Chestnut Mushrooms
Frozen Peas & Sweetcorn
Vegetable Bouillon Powder
Black Pepper
Optional:
Pine Nuts
Vegan ‘parmesan’: Almonds ground with Nutritional Yeast & a pinch of Cayenne Pepper
Method
Rinse and soak the lentils, then drain and cover with water, cook beforehand or while preparing the veg. Don’t overcook as they will be reheated in the veg mix. You want them to keep their shape and not become mushy.
Reserve the cooking water.
Process the cauliflower florets for a few seconds until it looks like rice and set aside.
Chop onion, beetroot, carrot, mushrooms.
Melt a little coconut oil in a frying pan, stirfry first the onions, then the other veg for a little while with some black pepper, add a few spoons of the lentil cooking water, cover and cook on a low heat. Make sure it doesn’t dry out.
When almost done, sprinkle on a heaped teaspoon of vegetable bouillon powder and mix in, adding the peas and sweetcorn and a little more lentil water. Cover.
Meanwhile, heat a little coconut oil in another frying pan, add the cumin and turmeric, stir round and add the cauliflower rice. Mix well, stirring and turning it over all the time. Add some black pepper and a couple of spoons of lentil water to keep moist.
On this occasion I didn’t add dried apricots to the rice as my husband doesn’t like apricots, but when he tried some ‘rice’, he surprised me with ‘it would be nice with apricots!’
When the ‘rice’ is ready, with as much or as little bite as you prefer, add several spoons of lentils to the veg and gently mix well, making sure they are heated through without overcooking everything. Spoon the ‘rice’ onto a plate with the mixed veg on top.
I forgot to add the pine nuts and ground almonds with nutritional yeast and cayenne before I took the photo of the cauliflower rice dish, but I added them when I had the leftovers next day accompanied with sweet potato mashed with almond butter, and some steamed broccoli.

The cauliflower rice dish was really good and tasty, even my sceptical husband had a small helping in addition to his own curry!
These meals have so many vitamins and minerals, different complementary proteins and healthy fats, and are very satisfying.

Copyright: Chris McGowan
This field and verge is the first thing you see when entering our small country town, and it doesn’t exactly make you want to stop and support local businesses or visit local tourist attractions. Our town has a long history and still has some Tudor buildings, a canal, a lake, lots of Blue Plaques detailing where famous people lived or visited, old pubs and so on.
It used to be on the route taken by the Royal Court on its way north, and provided fish for royal banquets. Charles Dickens stayed here, it’s rumoured he got his inspiration for Miss Haversham during that visit. Princess (later Queen) Victoria stayed at a local inn which was later renamed in her honour. We still have cobblestones, an annual carnival, Old Tyme Market, a nocturnal bike race.
We are in the middle of some arctic weather, with snow, hail, icy winds and below zero temperatures, so I thought I’d post a recipe for a nourishing soup to warm us up, rather than the frozen smoothie bowl I had planned!
Serve with fresh basil leaves and warm bread or toast, or you might like to try 
As I write, it’s midday on Sunday, the sky is a clear blue as far as the eye can see and the sun is bringing out the crocuses and daffodils in the front garden. A perfect time to go for a walk. Except it’s 2 degrees C out there with an icy wind. My crazy husband is out on a bike ride with the club, but I’m waiting a couple of hours for those predicted extra couple of degrees! So, I’ve put on the Prime Chill album, made a cup of 3 Mint tea and thought I would show you some pictures of last week’s walk on a similar day, when I went up to what used to be the horses’ field.





Our son and youngest grandchildren had been here all weekend and much as we love them and we have great fun, there is always a lot of tidying up of toys, books, games etc. and stripping of beds afterwards. Come dinner time, we were all ship-shape but tired, we wanted a quick and easy dinner.
Heat the oil and stirfry the broccoli without burning it, add the peas, the tamari, black pepper, mixed beans, water, a squeeze of lemon, maple syrup, half of the carrot, cover and cook for a few minutes.
When life is relatively calm, ie no family crises, and I find myself alone with no urgent tasks, I like to sit down and just let my mind wander where it will. I might close my eyes and just wait for my breathing to slow, or I watch the birds, or just take in my surroundings: the paintings, the family photos, the gentle flames of the woodburner.
I rarely follow a recipe, or if I do, it’s more of a starting point that inspires a variation of the original, as with these no-added sugar energy balls. I fancied a little something with my cup of tea and didn’t really know what the result would be, but on looking in the cupboards I found some Tiger Nut Powder that needed using and remembered a recipe on The Tiger Nut Company Instagram page for 
We first made these 2 years ago when I discovered the basic recipe at 






Just a quick post to say I’ll be away from my blog for a little while. I need some time out to straighten out the kinks in my body and spend some Me time. Real life is demanding more and more of my time and energy as my elderly mum needs more support.
This was the closest I got to the welcome sun – through the kitchen window this morning – as today, I spent most of my time finding out about the cousin she has been worrying about, to try to put her mind at ease. At one point I had him talking on the iPad and her on my landline on speakerphone, trying to enable them to talk to each other while I interpreted: they are both 87 and very deaf, neither is tech-savvy, so you can imagine how that went!
I’m off to have some osteopathy, listen to some relaxation music, an audiobook, and enjoy some new juices that
I had just made some

The trick is to keep the dough very moist and gently flatten it to about an inch and a half to keep them a good thickness and make them light.
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