Ingredients

½ tsp turmeric
2 cups chopped tomatoes (Pomi tomatoes in cartons are freshest)
1 tsp chili pepper flakes (or ground if you don’t have flaked chilis)
1 cup finely diced sweet green pepper or 1 cup frozen mixed sweet peppers
½ tsp cumin seeds, ground in mortar & pestle
2 stalks celery, fresh
1 Tbsp Tabasco sauce
2 cloves Garlic
2 Tbsp olive oil
½ tsp black pepper
1 cup (dry, uncooked) Red Lentils
2 Tbsp cornstarch
1 onion, peeled
2 cups Vegetable Stock (low salt if possible)

Method

Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half of the lentils and liquid; place in a food processor or blender, and puree until blended into a thick paste (about 1 minute). Set blended and non-blended lentils aside.

Add oil to stockpot on med-low. Add onions; cook, stirring, about 2 min, until soft and transparent, but not browned. Add celery and garlic; cook, stirring, for 5 min, until soft but not browned. Add chopped tomatoes; cook for 5 min.

Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Bring to simmer.

Add reserved whole lentils and pureed lentils plus liquid. Cook about 15 min, until the lentils are tender.

Combine cornstarch and 2 Tbsp water in a small bowl. Bring soup to boil; add cornstarch-water mixture. Stir 30 seconds to thicken slightly. Add green/mixed peppers and warm through.

Serve with wholemeal bread. Ezekiel Bread is healthiest, as it has sprouted grains and low salt (for bread).

Ingredients

2 scoops Naked Pea protein
1 medium Banana OR 1/4 cup Vanilla Ice Cream
1.50 tbsp Organic Cacao (Chocolate) Powder
1 cup Unsweetened Soy Milk

Alternate recipe:

1 cup unsweetened soymilk
1 medium banana
½ cup Greek yogurt (vanilla or plain)
1 tbsp cocoa powder
1 tablespoon smooth peanut butter
(Trader Joe’s is nicest & low salt)

Directions

Add all ingredients to blender. Blend until smooth. Serve cold.

Tip: Soymilk is high in protein (and you can’t taste the chalkiness in this shake!). You can use dairy milk if you prefer.
In the first recipe, the banana is better for you (high in potassium), but ice cream can tempt the appetite!
In the second recipe, the Greek Yogurt and Peanut Butter supply the protein.

Ingredients

Directions

Cook vegetables until soft in an omelette or frying pan.
Beat egg & egg whites together, then add to vegetable mixture until omelette cooked.
Add grated cheese and let it melt, then serve.

Tip: You can use cooked veggies left over from dinner, instead of fresh veggies. The point is to get lots of veggies and to vary these, for fiber and vitamins.
Egg whites are higher in protein than whole eggs. You can buy them in cartons at the supermarket.

Ingredients

1/2 cup One-minute oats
5 Dried Pitted Prunes, or mix of dried fruit
1/4 cup Greek Yogurt

Directions

Make up the prunes or dried fruit. This takes a while, so you can prepare several portions in advance:
– Place prunes or fruit pieces in a saucepan, separating any that are stuck together.
– Add water and bring to the boil.
– Reduce heat, cover and simmer for 10 minutes.
– Remove from heat and let cool.
– Store in a covered container, refrigerated.

When ready to eat, add 1 cup of water to the oats, then microwave on HIGH for 1-1/2 to 2 minutes.
Warm the dried fruit in the microwave and add to the cooked oats.
Top with Greek Yogurt.

Tip: Greek Yogurt is high in protein. You can buy dried peaches and dried apples at Trader Joe’s, if you have one nearby!