It’s been a bit over a year now since we started on our family gluten free, vegaquarian, 5:2 fasting diet food odyssey. I first wrote about it here if you’d like to find out the whys and wherefores.
So far so good. Actually, really good. Miss E’s gluten free diet is continuing to keep her coeliac disease at bay; Miss S is robustly healthy despite being a teenager who doesn’t eat meat; Mr.B lost a load of weight during the year, put on some back on over Christmas, and is now firmly on the road back to a healthier weight without drama. Me? I haven’t gone mad with it all, and my health is fine. In fact, I’ve really enjoyed exploring different ways of cooking and eating, and been totally inspired by new recipes and cuisines.
I can honestly say, with my hand on my heart, that we don’t really miss meat these days. With the exception of Miss S, we might indulge when we eat out, but I don’t cook meat at home anymore. There are far too many tasty, meat free things to eat, and I think the secret to our success has been pulses.
The humble legume has opened up a new world of deliciousness to us. Lentils, chickpeas, beans and peas are a staple of Middle Eastern and Indian cuisine, and a staple at our house too. A healthy source of protein, low GI, budget conscious and versatile – I’d say we’re onto a winner.
Here’s a brilliantly easy and tasty recipe using red lentils from Anna Jones’ A Modern Way to Eat. We love this dish, and it’s making my mouth water just thinking about it!
This dhal freezes well, so you could make a double quantity and save half for an emergency meal. To make things quick and easy I often use microwave sachets of brown rice, and I always use store bought roti.
Thanks to Safari Living for the loan of the serving bowls.