Have you noticed a lot more articles popping up about food waste and frugal living and the effects it can have on healthy eating?  Me too....so I today figured I’d share my thoughts on eating well on a budget. It is possible!

Being thrifty doesn’t mean we need to compromise on health or taste.  Often, frugality means not splurging on organic groceries and choosing the home brand when it comes to stocking up on necessities because their organic counterparts are jaw-droppingly expensive. But, eating well shouldn’t be expensive or difficult. Food is part of our everyday lives so it’s important to make eating well as easy and enjoyable as possible!  

Whether you’re a meat-eater, flexitarian, keto lover, paleo, vegetarian, vegan or somewhere in between, there is a way that healthy eating can work for everyone. 

So, how do we begin?

Let’s start in the kitchen, by supercharging your pantry, fridge and freezer!

Every Sunday morning, I take stock of what I have in my kitchen. I then make a list of the ingredients I need to buy so I can use up what’s already in there. If you're on a budget it helps to do a quick price comparison and check the prices at your supermarket or local grocer and think about bulk options that are available in your area.

With the busy lives that most of us lead, we tend to do many of our tasks online. We catch up with our friends online, shop for clothes online, order products online, and now, we can do our groceries online!

Sometimes, online grocery shopping can be even cheaper than your usual store and as an added bonus, it's delivered straight to your door. How easy is that?  For busy people, (working moms and dads I’m looking at you!) switching over to online shopping means you'll also avoid the hustle and bustle of the supermarket.  Plus, online stores often have special offers so keep an eye out for them. 

Depending on how often you cook and how many people you're food shopping and prepping for, you might find it worthwhile to invest in an annual membership at stores such as Sprout Market which allow you to buy natural groceries at cheaper prices. Who doesn’t love a bargain?

When I'm cooking, I like to cook simple recipes from scratch and use natural foods, herbs and a range of oils such as olive and avocado which are great for seasoning a variety of foods. When you cook yourself, you avoid buying ready-made foods which can often be loaded with unwanted ingredients and lacking in taste. So the trick to economise is,  supercharge your pantry and use economically-friendly ingredients, then choose simple recipes that make meals last the distance.  To get into this flow, all it takes is a little upfront planning.  Today I'm going to share four recipes that really go the distance from my eBook The Renewable Table, a way of eating that produces less food waste, saves money and is healthier than the average convenience meal. I call it continuum cooking.

Like good wine and cheese, some foods only get better with age (but not too much age!). Foods that improve with taste the following day have an important commonality; they consist of a multitude of herbs, spices and ingredients that add loads of flavour to a dish – think onions, garlic and peppers! Yum! 

Here is how I like to supercharge my pantry fridge and freezer with the basics so I always have options on hand to create quick, easy and affordable meals.

Herbs and spices

Keep a wide range of herbs and spices lined up in your pantry to lend a punch of flavours to your dishes. Adding an alluring blend of your favourite herbs and spices will ensure your dishes taste even better a day or even three after you’ve prepared them.

The herbs and spices you keep on hand will depend upon your particular tastes and preferences. Start by looking through the recipes that spark your interest and check to see which flavours you’ll need. They all add a delicious aroma to your meal in addition to loading your dish up with health- promoting properties. These are some of my favourite herbs and spices:

• Cumin
• Cinnamon
• Turmeric
• Black pepper
• Cayenne pepper

Always stock some good quality sea salt or pink Himalayan salt, which you’ll find packed full of minerals to add even more nutrition and great flavour to your cooking.

Flavour providers

Onions and garlic both from the Allium family are two of my favourite flavour accompaniments to use in cooking. Onions and garlic don’t just play an important culinary role; they also contain a plethora of health benefits.

When you start by sautéing onion or garlic at the beginning of your cooking, you’ll find they’ll unleash a powerful flavour that lends itself to releasing the aromas of other ingredients in your dish.

When continuum cooking, this is a really important first step, as the strong flavour combinations will only increase the longer you wait to eat it. This is perfect for renewable dishes you plan on reheating in a few days’ time.

Both onions and garlic can play a vital role in protecting your immune system and keeping you feeling strong and well. Onions can reduce the symptoms of bronchitis and the common cold. Garlic has antibacterial and antifungal properties that can strengthen your immune system overall, making you less vulnerable to contracting infections.

Some of my favourite flavour providers:

• Nutritional Yeast
• Tamari
• Natural seasoning
• Coconut Aminos
• Organic Sprinkles

Grains and Staples

An absolute staple, grains, are one of the most affordable ingredients you can add to any meal of the day. Use grains and seeds such as brown rice, quinoa, and quinoa flakes to create hearty and nourishing dishes.

Each one of these grains and seeds is versatile, budget- friendly and last for months, sealed in a jar in your pantry, alleviating the need for excess waste.

When reheating renewable meals, add some brown or green rice to bulk up the dish, allowing it to serve a larger group of people whilst at the same time, becoming even more affordable. Both brown and green rice are full of fibre and a great way to satisfy your tummy when you’re famished or in need of an injection of B vitamins.

Re-purposing last night’s roast meat or vegetables into a fried rice is super-fast and makes for a tasty and convenient work lunch.

Quinoa has become more popular over the last few years and is one of the more affordable and versatile ‘powerfoods’ of today. One of my favourite renewable sequences that you’ll enjoy going on a culinary adventure with is my garlic and lemony chicken roast, and then the following day, turning the uneaten portions into a chicken quinoa meal with roast vegetables.

Supercharged Tip: Be sure to soak your quinoa the night before. This century-old process of soaking helps to break down the anti-nutrients and hard-to-digest components of the seed to avoid tummy upsets or bloating.

Buckwheat is another grain that has become popular in recent times and is a scrumptious alternative to rice or made into porridge for a warming winter breakfast. Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. If you’re feeling adventurous, try scattering some activated buckwheat grains over your berries or yoghurt to add to your daily nutrient needs and for added texture.

On a cold winter’s morning, creating porridge with oats is a perfect way to start the day. Affordable, tasty and tremendously satisfying, oats are high in fibre and a perfect way to ensure the family are ready and alert for an energised day ahead.

If you’re gluten intolerant, you may find discomfort with ordinary oats, so look for the gluten-free oats or use organic quinoa flakes, to ensure your tummy has a pleasured experience and not an excruciating one.

Tinned Tomatoes

From pasta sauces, to vegetable bakes, soups to casseroles, there’s no limit to what trusted tinned tomatoes can do for your kitchen.

Adding a richness of flavour to your meal, tinned tomatoes are a versatile and low-calorie product imperative to have on hand in your pantry.

When transforming a roast into a stew, or converting unused vegetables into pasta, tinned tomatoes and tomato puree are essential for simple and budget-friendly continuum cooking.

Dressings, oils and vinegars

To add some instant flavour and bring your ingredients together, maintain a few basic dressings, oils and vinegar. Start with wheat free tamari, apple cider vinegar and extra virgin olive oil.

Wheat free tamari is a thicker, less salty, fermented soy sauce and can be used in Asian and non-Asian cooking to add a full, savoury, umami flavour to your dishes.

Originally used as a food preservative, vinegar is a must-have condiment in your kitchen to add flavour and an acidic balance to your dish. Apple cider vinegar, different to apple cider is delicious as a marinade or salad dressing, and is known for its vast list of medicinal benefits, including balancing blood sugar levels, promoting heart health, aiding weight loss, supporting digestion and providing an energy boost.

Try adding two tbsp of apple cider vinegar to 1⁄4 cup extra virgin olive oil, crushed garlic and pinch of sea salt as a delightful dressing to drizzle over your next salad or vegetable dish.

Extra virgin olive oil is a necessity in a renewable kitchen and you may find yourself using this tasty condiment daily.

The “extra virgin” refers to the oil being of the highest quality and usually has to pass a large number of tests and meet a range of strict standards to be classed as extra virgin. It should be produced by olives that are disease-free, harvested at the right time and processed immediately.

Extra virgin olive oil is completely natural, very high in antioxidants and contains anti-inflammatory qualities, making it a nutritious addition to your dish. Plus it tastes so rich and charming; no wonder the Italians add it to everything!

Other Dressings and Oils I'm loving at the moment include: 

• Hemp Seed Oil!
• This low-calorie dressing of Olive Oil, Apple Cider Vinegar and yummy herbs
• Coconut Vinegar
• Coconut Liquid Aminos

Seeds and nuts

Nuts and seeds are some of the most versatile ingredients, adding a rich flavour to your sweet or savoury recipe. When creating a renewable table, the addition of nuts or seeds can transform the texture of your next meal while adding a boost of nutrients to help you meet your daily nutrition quota. They also taste great on their own as a cheeky little nibble.

Keep on hand almonds, hazelnuts, cashews, pecans, walnuts, pine nuts and pistachios. Each of these nuts contain essential good fats that promote skin and heart health and are a good source of plant-based protein.

If you haven’t experimented much with seeds, try chia and flax seeds. Sprinkle chia seeds over your breakfast parfait, or simply scatter over a fruit salad for some added protein and fibre.

When handling flax seeds (sometimes referred to as linseeds) you can eat them whole, sprinkling over your breakfast or using them to create homemade muesli bars – a great afternoon snack for the kids. 

Another way to consume flaxseeds is by blending them into a meal, or you can buy the flaxseed meal already blended at your local supermarket or health food store; this is a handy grain-free ingredient for creating breads and muffins.

Nut and seed butters are becoming more popular and are a tasty and nutritious spread to add to biscuits or for dipping vegetable sticks. A favourite of mine is tahini, which is made from ground sesame seeds. You can purchase hulled or unhulled tahini; however the unhulled version is more nutrient-rich, with more than ten times the amount of calcium.

Other nuts and seeds I'm loving:

• Hemp seeds (of course)
• Cacao nibs
• Super Seed Sprinkles
• Pumpkin Spice Peanut Butter with Choc Chips
• Super Smooth Peanut Butter
• ABC Nut butter

Non-Dairy Milks

For those who are dairy intolerant or looking to reduce dairy intake, start celebrating for the vast selection of non-dairy milks now available. A natural nut milk or oat milk is a delightful non-dairy option to add to your breakfast muesli or porridge. If you want an extra treat, I'm going nuts over hazelnut chocolate milk and the almond-chocolate milk. If you’re extra handy in the kitchen, make your own!

Natural sweeteners

An alternative to refined sugar or artificial sweeteners, natural sweeteners like rice malt syrup or raw honey, are the perfect solution to satisfy your sweet tooth whilst protecting your waistline.

Creating fun recipes like my Coconut Banana Bread will enable you to stay on track and avoid binge eating or ice cream remorse that can often accompany a overdose of processed sweet stuff.

After a natural sweetener with zero calories? Try stevia, which is a sugar substitute extracted from the leaves of the plant species stevia. Add a pinch of stevia to your tea or in place of other sweeteners while creating sweet treats. As stevia is much sweeter than natural sugar, you only need to use a fraction of stevia. For example, for every tsp of sugar, you only need a pinch of stevia. Taste as you go, and then add more according to your liking. If stevia's not your thing, coconut sugar and coconut syrup are a great alternative. 

Fresh vs. Frozen 

Contrary to popular belief, 'fresh produce' doesn’t always necessarily mean it’s really fresh. The fresh fruits and vegetables you buy at your local supermarket may already be a week old by the time they put on display. If you don’t have access to a farmer’s market nearby, it’s not a bad idea to opt for frozen. Whilst the texture might not be the greatest, frozen produce might sometimes be even healthier because they are frozen immediately which locks in all the essential nutrients.

You get home from work hungry and tired, and there are no fresh ingredients in the refrigerator but you want to eat something right away. Your first thought might be what’s the number to order in?

The perfect solution is to have a couple of packets of snap frozen vegetables in your freezer. Stock up on edamame peas, spinach, broccoli and green beans. They’ll come in handy when you need a quick healthy bite.

Then all you need to do is fling open the doors of your pantry and add your choice of pulses and tinned tomatoes or a pre-made sauce, and voila! You have everything you need to create a nutritious dinner that takes just minutes to prepare.

Frozen berries

A final must-have for your freezer is frozen berries. Anti-oxidant rich berries assist with aiding weight loss, diabetes management, and lowering blood pressure. Loaded with vitamin C, berries can protect with health of collagen, promote radiant skin and healthy hair, and may reduce the risk of cataracts, arthritis and macular degeneration.

Apart from the extensive list of health benefits, you’ll find yourself eating berries simply because they taste so sweet and satisfying.

Fresh berries are delicious, however if you know you have a busy week and may run the risk of wasting those sweet fruits, keeping frozen berries on hand gives you that sense of security knowing you won’t have a wastage situation on your hands.

Frozen berries are a convenient solution for an uplifting smoothie or a refreshing breakfast idea, scattering berries over a granola or yogurt. Try mixing frozen berries in your next sweet dessert recipe,

So, now we've stocked the cupboards, what's next?

It's cooking time!

I know you’re probably taking out your phone and about to open your favourite delivery app because cooking your own food every day sounds like a hard task but listen up! It can actually be easier AND cheaper to go from takeaway meals to homemade meals.

This may sound like a hard task but when we replace the convenience of buying store bought meals in a bid to be savvy and eat healthy, food choices don’t need to be a challenge.

I have come up with four recipes that are part of a renewable table. This means that we can use base ingredients to create four (yes you heard that right, four!) meals over four days. Have a cooking day on a Sunday and you'll save yourself a lot of time through the week.

Recipe A: Chickpea Curry 

Serves 8

Ingredients

• 2 tbsp olive oil
• 2 brown onion, finely chopped
• 2 garlic clove, crushed
• 2 tsp ground cumin
• 1 tablespoon brown mustard seeds
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 2 cups home-made vegetable stock
• 1 tin diced tomatoes
• 3 x 400g canned chickpeas, drained, rinsed
• Salt and pepper to taste
• Cooked brown rice and steamed green vegetables to serve, enough for 4 people

Method

• Heat olive oil in a saucepan over medium heat. Add chopped onion and cook for 2-3 minutes until onions slightly sweat.
• Add the garlic and spices, cooking for a further 2 – 3 minutes.
• Add vegetable stock and tomato, and then bring to the boil and let simmer for 5 minutes.
• Add chickpeas and let simmer for a further 5 minutes.
• Add salt and pepper to taste.
• Split the mixture into 2 portions, setting aside half to be used for the remainder of recipes in this sequence. Store as per instructions below.
• Add the cooked brown rice to 4 serving bowls, and top with 1/4 of the chickpea curry in each. Add steamed vegetables and serve.

Once the unused portion of curry has cooled to room temperature, place in a sealed glass container and store in the refrigerator. Curry will last for 4 days in the fridge.

Recipe B: Gourmet Sandwich with Indian-spiced Hummus

Makes 4 sandwiches

Ingredients:

Hummus

Leftover curry from Recipe A above (half of the original curry recipe)

• 50ml olive oil
• 1 tbsp tahini
• ½ clove garlic
• ½ tsp cumin
• ½ tsp paprika
• Juice of ½ lemon

Sandwich

• 8 slices of gluten free bread or bread of choice
• 20 slices of eggplant, grilled (setting aside 12 slices for future recipes in the sequence.)
• 8 cos lettuce leaves
• 1 large tomato slice.
• Salt and pepper to taste

Method:

• Separate the chickpeas from curry liquid. Place chickpeas into a high-speed blender and all other hummus ingredients.
• Blend until smooth and combined.
• • (Note: save the remainder of the curry liquid as a nourishing drink or as a base for your next curry or stew by storing in a jar and leaving in the refrigerator for up to 4 days, or freezing for up to 2 months).
• Set aside 2/3 of the prepared hummus for Recipe C and D of this sequence by storing in a tightly sealed bowl and refrigerating for up to 4 days.
• Prepare sandwiches by laying out 4 slices of bread, spreading hummus evenly across each slice, and then adding 2 slices of eggplant, 2 lettuce leaves and ¼ of the sliced tomato across each slice.  Season with salt and pepper, then cover with partnering slice of bread.

Recipe C: Mezze Plate

Place all of the below recipes onto your mezze plate.

Ingredients:

Hummus

• ½ of the leftover hummus from Recipe B, with the remaining portion for Recipe D below
• Drizzle extra virgin olive oil
• Sprinkle paprika

Parsley, goat’s feta and pine nut dip

(Tip: Make a batch of this on your cooking day to save you time later)

• 2 bunches of parsley, without stems
• 1 clove garlic, crushed
• ½ cup pine nuts
• 200g goat’s feta (reserve 100 gms for Recipe D)
• ½ cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Extra pine nuts and parsley leaves to garnish

Wheat-free Tabbouleh

(Tip: Make a batch of this on your continuum cooking day to save you time later!)

• 70g quinoa, rinsed
• 80g flat-leaf parsley, chopped
• 1 handful mint, chopped
• 2 cloves garlic, crushed
• ½ tsp sea salt
• 80ml lemon juice
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil
• 1 small Lebanese cucumber, diced
• 4 vine-ripened tomatoes, diced
• 3 spring onions, sliced

Method

Hummus

• Add leftover hummus to a serving bowl and drizzle with extra virgin olive oil.
• Sprinkle with paprika.

Eggplant

• Chop 4 slices eggplant into squares and sprinkle with sea salt.

Parsley, goat’s feta and pine nut dip

• Combine all ingredients in a blender and mix until combined.
• Place into a serving bowl and sprinkle with extra pine nuts and parsley leaves to garnish.

Wheat-free Tabbouleh

• Cook the quinoa in a saucepan of simmering water until tender, about 15 minutes. Set aside to cool.
• In a bowl, place the parsley, mint, garlic, salt, lemon juice and zest, olive oil, cucumber, tomatoes and spring onion, mixing all ingredients until well combined.
• Season with freshly ground black pepper.
• Stir through the quinoa and mix thoroughly.
• Place 2/3 of the mixture into a bowl to serve. With the remaining 1/3, set aside for Recipe D below, placing into a sealed container and storing in the refrigerator for up to 4 days.

Recipe D: Baked Falafel Burgers with Tabouleh and Spicy Hummus

This the perfect mid-week dinner, or a mouth-watering lunch meal that’s easy to store and take to work. With most the elements already prepared, you’ll effortlessly create this gourmet burger with plenty of time to sit and enjoy.

Makes 4 burgers

Ingredients:

Falafel balls

• 75g sunflower seeds
• 80g cashews
• 1 tbsp organic nut butter, softened
• 2 tbsp basil leaves, chopped
• ½ tsp ground cumin
• 2 tbsp fresh squeezed lemon juice
• 1 tsp chopped coriander leaves
• 2 tbsp chopped red capsicum
• 1 clove garlic, minced
• ¼ shallot, chopped
• Pinch sea salt
• 40g toasted sesame seeds, for coating

Burger

• 8 x slices of gluten free bread/quinoa bread/rosemary and flaxseed bread to make 4 burgers
• Leftover Hummus
• Leftover tabbouleh
• Leftover eggplant slices
• 8 crispy lettuce leaves
• 100 gms leftover goat’s feta
• Pinch of sea salt to taste

Method

Falafel balls

• Preheat oven to 220 degrees Celsius and line a baking tray with baking paper.
• Place all falafel ingredients, except sesame seeds, in a food processor and pulse until thoroughly blended.
• Use a spoon to form 4 falafel balls, flattening out the ball to form patty shapes.
• Coat in the sesame seeds, transfer to the baking tray and bake for 15 minutes until crispy.

Burger

• To build burger, heat each slice of bread under a grill for a few minutes to slightly heat and colour the top.
• Lay out 4 slices and spread hummus on each.
• Stack the 2 slices of eggplant, goat’s feta and falafel patty on top, place crispy lettuce on the plate and spoon in some tabouleh.  Top sandwich with the second piece of bread to form the burger.

I hope this has given you a few ideas to supercharge your kitchen and meals!

Lee xo

Some people can't wake up without their latte fix, others are addicted to their bulletproof coffee and I, well, I swear by my Prana chai.

For any real chai lovers out there, you’ll agree with me when I say a good cup of chai is more than just a good cup of chai. Chai warms you up from the inside out and feels like a million gentle hugs, cuddling your insides. If home had a taste, it would be chai. My ultimate motivator for finishing my morning walk is a daily cup of home-made chai and it helps me reach the finishing line every morning 

I’m not sure if it’s because of my Indian roots or if it’s because I like to add some spice to my life but if you can't already tell... I’m a little bit obsessed with chai.

So, I can say honestly, as a qualified chai enthusiast, there’s nothing worse than ordering a chai at a café and spying a teabag (#anglo-Indian girl problems) or even worse, the instant powder (just a whole bunch of sugar and additives), scooped out of a tub to serve.

Nothing can quite compare to the silky-smooth texture and aromatic delightful taste of a home-made chai.  

Prana Chai is made with that in mind. It's hand-made each day in Melbourne with only the best natural spices, mixes and of course, love by the owners, Vincent Conti and Mario Minichilli. After travelling across the globe, they, like myself and many others, fell in love with chai. Upon returning home, they worked on developing a chai blend inspired by their travels and love affair with India. This is when they met Koray Gencel and I guess you could say, the rest is chai-story!

I try to be humble with everything I do, but there’s one thing I’m certainly not humble about; I make a very good chai, one of the tastiest in the world. I’ve achieved the equal blend of froth with spice and I just couldn't make chai the way I do without my favourite Prana Chai.

So, what is Prana Chai? The word Prana, originating from Ayurvedic medicine, links to the idea of life-giving force or vital force, which is why it's the perfect name for this chai range. Prana Chai is an honest product with nothing artificial; only love, tea and whole spices.

Masala Chai, which is my favourite of Prana’s range, originates from Ayurveda, the traditional healing medicine system of India. It's a beautiful mix of black tea, aromatic Indian spices and milk. 

If you'd like to get your hands on some chai, be sure to go to Prana Chai's beautiful website here or check them out on instagram here.

If you’ve never made chai before, you need to chai it out! It’s so simple to make and will boost your senses!

Just follow these instructions down below:

1. Place two or three heaped teaspoons of Prana Chai into a pot
2. Fill with one cup of your favourite milk (or I do half water half milk)
3. Heat over the stovetop until it’s been brought to the boil.  Turn off and let steep for five minutes.
4. Strain and pour into your favourite tea cup
5. Relax and let that chai take over your whole body!

It’s been a long and laborious day at the office. You’re already peeved because you had to stay overtime to finish up some work. This means you’re coming home late to a messy house, hungry tummies and a glaringly empty fridge, standing there staring back at you.

You’re oh so tempted to dial in a cheap takeaway but your internal dialogue is torn. Then again, you’re way too tired to prepare a gourmet, organic three-course meal for you and the whole family. To even think about what to make feels like way too much hard work! Still you want to enjoy a healthy meal with all the right nutrients, but without a lot of effort required on your part.

Sound familiar?  If this feels like you, I'm giving you a chance to win the internal debate with two deliciously simple fish recipes from my book Fast Your Way to Wellness. I don’t want you to have to do one ounce of thinking, or over preparing for your meal to appear on the table in a flash.

These are a couple of my favourite go-to weekend recipes that have come to my rescue on many occasions during an "I-need-something-tasty-and-fast" crisis.

What I love about these recipes is that they’re super simple, healthy and don’t take more than 25 minutes each. The first one is the ultimate dinner winner!

Sautéed scallops with mushrooms and spinach

If you’re looking for something light for a dinner for two, this is a great recipe that not only tastes delicious, but also can be on the table in ten minutes.  Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish fresh from your local fishmonger and eat as soon as possible.

Serves 2

179 calories per serve (749 kJ)

Ingredients

• 1 teaspoon extra virgin olive oil
• 200 g (7 oz/10 small) scallops, rinsed and patted dry
• Celtic sea salt and freshly ground black pepper, to taste
• 2 garlic cloves, crushed
• 140 g (5 oz) mixed mushrooms, whole or sliced
• 1 teaspoon fresh or dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 200 g (7 oz) baby English spinach leaves
• Splash of apple cider vinegar
• Chopped parsley or rosemary sprigs, to serve
• Lemon wedges, to serve

Method

Heat the oil in a medium frying pan over medium heat.

Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.

Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.

Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.

Return the scallops to the pan and cook for 1 minute to heat through.

Serve topped with the parsley or rosemary and with lemon wedges on the side.

When you crave a lazy weekend and want to bring the fancy cafe Buddha bowl into the comfort of your own home, here's your go to recipe.  A bowl overflowing with protein-rich, and low cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s will provide a lunch of stately standards.  Whilst the lentils are cooking you can take off your shoes and put your feet up on the couch, then all you need to do is serve it up and add your other elements.

For those of you who find lentils hard to digest and you want to gain maximum nutritional value and make them more digestible, you can sprout them by placing them in a fine-mesh sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them. The lentils will grow little tails! Now there's a great weekend project.

Smoked salmon living lentil bowl

Serves 2

181 calories per serve (758 kJ)

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small brown onion, chopped
• 1 garlic clove, finely chopped
• 1 teaspoon grated ginger
• 50 g (13/4 oz) brown lentils, rinsed
• 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water
• 1 tablespoon ground cumin
• 1 handful coriander (cilantro), chopped
• 2 tablespoons capers, rinsed
• 100 g (31/2 oz) baby English spinach leaves
• 100 g (31/2 oz) smoked salmon
• 35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts
• freshly ground black pepper, to taste (optional)
• Squeeze of lemon juice

Method

Heat the oil in a medium saucepan over medium heat.

Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.

Add the lentils, stock or water and cumin.

Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.

Stir through the coriander and capers.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Enjoy your weekend 

Lee xo

 

I think we all know those people who love and embrace everything about India, the sights, the culture, the colours and especially the FOOD!

Some of them take trips every year, stay at a minimalist yoga retreat and come back totally ‘spiritual’, #cultured and a changed person. 

If you're one of those people or anything like me, half Indian and half English and living between two cultures, or if you're just looking for a gentle reminder to get your 'Eat Pray Love' on, then you’ve come to the right place! 

If an Ashram sounds a little too hard-core right now, I’ve got the perfect dish that’ll make you feel as if you’re ‘connecting to your core’ and being healed internally by the local medicine man.

Transform your kitchen into an Indian land of spices with all of the aromatic colours and flavours of this beautiful country. I’m helping you put the authentic back into Indian food with a DAHLiciously easy dinner that is equally warm, comforting, wholesome and supercharged!.

Indian food has a way of catering to everyone’s food preferences – whether you’re gluten-free, vegan, sugar-free or anything else-free, this dahl can be catered to suit your needs. It’s Indian cooking made easy and people-friendly.

So, what is Dahl (or daal or dal)? It’s an Indian dish of curried, spiced lentils. It’s one of my favourite meals to make when I’m in a CURRY because it’s quick and simple. I’ve included anti-inflammatory turmeric, high-fibre lentils, antioxidant-rich garlic, nausea-relieving ginger and digestive-improving cumin to make this dahl rich in nutrients and perfectly grounding. This superb combination is warming and immune-boosting to help fight off colds all year long.

Growing up with my Indian background, lentil dahl has always made me feel at home.  If you want to know more about my ever-evolving love of India and Ayurveda, you can read about my Indian adventures or check out my Ayurvedic-inspired book, Eat Right for Your Shape. 

Let’s talk about the star of this Bollywood show - Lentils!

Lentils aren't just a good option for plant-based enthusiasts. These legumes punch way above their weight when it comes to protein, iron and nutrients.

Lentils are a low-calorie, nutrient-packed legume with a nutty and earthy flavour. They contain a great source of prebiotics which means they benefit our existing gut bacteria and feed our communities of healthy flora to keep  everything running smoothly :oops:.  Lentils also contain dietary fibre, protein, iron, B1, zinc, potassium and more!

Because they're high in insoluble fibre, they can help prevent constipation and even relieve irritable bowel syndrome.  They're a plant-based source of both protein and iron that can help lower cholesterol, stabilise blood sugar and look after heart health. These little legumes can also help with weight loss because they’re high in nutrients like fibre, protein, minerals and vitamins and low in calories which means they keep us full and satisfied - Bonus!

Just remember, lentils aren't everyone's best friend. They can increase flatulence so if you're trying them out for the first time, I suggest eating them with close friends or family or soaking them beforehand. 

Supercharged Dhal

Just like fine wine and cheese, there’s something about dahl that only gets better with age. This dahl makes for the perfect lunch the next day. That's, if you haven’t finished it before then!

Ingredients:

• 2 cups red lentils rinsed
• 4 cups vegetable stock or water
• 2 tsps turmeric
• 2 knobs unsalted butter
• 2 tsps cumin seeds
• 3 cardamom pods lightly crushed
• 4 cloves
• 4 cloves garlic, finely sliced
• 1 small onion, finely chopped
• 1 fresh green chilli deseeded and finely sliced
• 1 inch piece ginger grated
• 1 1/2 cup chopped tomatoes
• 1 inch cinnamon stick or 1/2 tsp cinnamon
• 1 tsp coriander
• pinch sea salt

Method: 

Place the lentils in a pan add stock or water to cover and bring to the boil (skimming off any scum that rises to the top).  Once boiled turn heat down to a gentle simmer and add turmeric and 1 knob butter. Cover with a lid, and let simmer (about 15 mins) stirring occasionally and adding more liquid if required.

In a small frying pan, over a medium heat place a small amount of butter and add cumin seeds, cardamom pods, cloves and fry for about a minute until fragrant (the seeds may pop).

Remove the tempered spices from the pan and set aside in a small bowl.

Melt remaining butter in the same frying pan over a medium heat and fry garlic, onion, chillies, grated ginger and tomatoes, add the cinnamon, coriander and tempered spices and cook until onion is translucent.

Remove from the heat and set aside until lentils are cooked through, then stir through spice mix.

Season to taste, ladle into bowls and serve with fresh coriander.

I'm not sure about you, but I don’t love the idea of a fruit juice cleanse. After day one, I often feel deprived, lethargic, cold from all the juices and a little bit moody!

I'm a big believer in eating with the seasons so sitting by the fire-place and shivering whilst sipping on a pineapple juice for my 'health'. It just doesn't make sense to me! 

That's why I was thrilled when I found out about Mr Perkins' new Wellness Cleanse.

Mr Perkins, the latest health hub in Bondi Beach has a philosophy that I really love and try to live by myself – ‘cooked slow, served fast’. They turn the idea of 'fast food' on it's head with that one! Everything they serve is made in-house daily with locally sourced and fresh ingredients. Think hearty soups in winter and delicious smoothies and beautiful salads in summer. 

They've just released their official cleanse which is completely plant based, rich in fibre and designed to help heal and promote wellness. The cleanse is designed by Mr Perkins’ resident nutritionist, Jessica Rutledge, from the Greenery Clinic. 

Unlike many juice cleanses on the markets, Mr Perkins Wellness Cleanse acknowledges the seasonal changes and knows we don’t want to be drinking juice for dinner all winter long! It includes juices, smoothies, soups and broths to keep us satisfied whilst promoting detoxification. The body requires nourishment and warmth to maintain our wellbeing and this is what Mr Perkins does so well!

The cleanse allows us to step away from foods that are often inflammatory and, emphasises the goodness of vegetables, fruits and seeds.

If you’ve never done a cleanse before, don’t worry – it’s suitable for all levels. It works for people who’ve never touched a detox in their life to the juicing ninjas among us.

You can experience either a one-day, two-day or three-day cleanse depending on you.

Not yet convinced?

I’m giving you a sneak-peek into their delicious menu below!

Start the day off with a green smoothie, filled with avocado, banana, coconut milk, spinach and spirulina. This smoothie is energising and just delicious!

For lunch, you can enjoy a mineral-rich Shiitake broth filled to the brim with vegetables.

Need a pick-me-up? The Strawberry Gazpacho aids detoxification and is bursting with fresh flavours. It’s the perfect afternoon treat.

Now for dinner: their Green Soup with broccoli, leek, coconut milk and cumin is a real winner!

I love the Berry Chai Parfait for dessert. It’s a wholesome way to end the day, helps promote detoxification and is full of antioxidants and healthy fats to keep us going.

For more information, visit their website here or you can check them out on Facebook and Instagram @mrperkinsbondi 

I know that after a busy day at work, the last thing that most people want to do is figure out what they should have for dinner, let alone lunch the next day!  Working for hours on end and trying to be healthy may seem like two things that don’t necessarily go together but I’m here to show you that healthy eating doesn’t have to be time consuming or over complicated. I’ve got some great recipes for you to take to work with you that are fast and easy to prepare.

Sometimes, the thought of picking up something on your lunch break from the local food hall or fast food chain might seem like the only available food option. However, pre-preparing healthy food for work can not only save you money, but it can also save you time in the long run so that you can sit down and enjoy your lunch that has already been made by you. 

Eating healthily and preparing meals to nourish can also help to improve your work performance, and it can be simple to prepare healthy food the night before so that you can just grab it and go in the morning. If you’re reading this and it seems to you like an impossible feat, I’m here to show you that healthy lunches can be an achievable change in your workdays and really, it all comes down to mindset. 

The number one word I’m going to use here is preparation.  Preparing food, the night before or even preparing a few meals on the weekend, can save a lot of time and unnecessary stress in the morning. I’ll often cook more for dinner and take the rest as a takeaway. For example, if I’m making a salad, I’ll take some out before serving and put it in a container, and then dress the rest. This means the next morning it will still be fresh and delicious for the day and then all it needs is a protein source like a can of tuna in olive oil which I put in my bag and I’ll take a lemon with me to work (I work from the local library) and then at lunchtime, I'll dress the salad from there.

I’d love to share with you two of my favourite "Totally Totable" recipes from my latest book Fast Your Way to Wellness.

The first is a scrumptious Bento Box and secondly my Vegie Nori Wraps which are fun to make. Not only are these meals simple to prepare and delicious, they’ll also make all your co-workers extremely jealous by how good they look! They’re easy enough to transport to work and will help keep you focused for the day ahead.

The Supercharged Bento Box is a combination of everything to satisfy you fully! There’s a section packed with protein, another filled with complex carbohydrates, the third with vibrant veggies and of course the last one has a sweet little treat. I like to keep my meals balanced and like most, love having dessert to look forward to.

Nori is the main star of my Veggie Nori Wraps. Nori is an edible seaweed that is low in calories and rich in protein, iodine and fibre, making it a perfect lunchtime mix. Nori is packed full of B vitamins, especially B12, which is hard to find in vegetarian foods. This simple seaweed is also high in minerals and amino acids to maintain health as it controls everything from the immune system to mood.

Supercharged Bento Box

421 calories per serve (1763 kJ)

Serves 1

This meal has saved me time and time again! It’s a little bit like a throw-all-the-good-contents-from-the-fridge-into-a-container and it will no doubt taste delicious kind of meal.  This is easiest to eat from a bento box or lunchbox with four separate sections. Once it’s assembled, just refrigerate it for lunch the following day. Easy!

Sesame slaw with tahini and orange dressing

• 15 g (1/2 oz/1/4 cup) shredded green cabbage
• 15 g (1/2 oz/1/4 cup) shredded red cabbage
• 40 g (11/2 oz/ 1/4 cup) grated carrot
• a few mint stalks, chopped
• a few parsley stalks, chopped
• 1 tablespoon finely chopped spring onion (scallion)
• 1 tablespoon sesame seeds, toasted in a dry frying pan

DRESSING

• 2 tablespoons lemon juice
• 1 teaspoon extra virgin olive oil
• 1 teaspoon tahini
• finely grated zest of 1/2 orange
• Celtic sea salt and freshly ground black pepper, to taste

Combine all the slaw ingredients except the sesame seeds and put in a section of the box. Combine the dressing ingredients, adding filtered water as needed, then pour over the salad. Top with the sesame seeds.

Sardines with Lemon and Pepper

• 45 g (11/2 oz) tinned sardines
• freshly ground black pepper, to taste
• 1 lemon wedge

Drain the sardines and place in a section of your box. Season with pepper and add the lemon wedge.

Zesty Quinoa

• 110 g (41/4 oz/1/2 cup) cooked quinoa (make this the night before or on the weekend and store in fridge)
• finely grated zest of 1 lime
• Celtic sea salt and freshly ground black pepper, to taste

Combine the quinoa and lime zest, then season with salt and pepper.

Transfer to a section of your box.

Sweet treat

Put a small handful of berries in the last section of the box for dessert.

Vegetable Nori Wraps

181 calories per serve (758 kJ)

These wraps are satisfyingly simple. Feel free to make them your own – add any additional veggies you like to the mix! Packing these nori rolls for lunch will keep your nourished and grounded when you’re on the go.

Serves 2

• 1 tablespoon wheat-free tamari
• 2 teaspoons rice malt (brown rice) syrup or raw honey
• 2 nori sheets
• 1 tablespoon nut butter (cashew nut butter works well)
• a few handfuls of baby English spinach leaves
• 40 g (11/2 oz/1/2 cup) shredded red cabbage
• 1/2 large carrot, grated
• 100 g (31/2 oz/about 1/2 large) avocado, sliced
• small handful of coriander (cilantro), chopped

Note; You can add a protein source to this recipe too, tuna or salmon is nice!

Combine the tamari and rice malt syrup in a small bowl. Lay one of the nori sheets on a clean work surface with a long side facing you and the shiny side down, then evenly spread half the nut butter over it, leaving a 3 cm (11/4 in) border on the top side.

Spread about one-third of the tamari mixture over the nut butter. Spread a tiny bit of tamari on the top side to help the wrap stay rolled up.

Put your desired amount of spinach on top of the nut butter and tamari layers, followed by half of each of the remaining ingredients. Be sure not to pile on too much or the wrap could break when you roll it up.

Roll the nori up away from you until sealed. Cut into three. Repeat with the remaining ingredients. Wrap in plastic wrap, seal in an airtight lunchbox and refrigerate until ready to eat.

I hope you enjoy these totally totable work day recipes.  Make them and let me know what you think in the comments section below.