At home, we do like cooking hot warming food in winter but sometimes a slice of fresh, organic Sourdough toast sometimes wins especially on Tuesdays. Tuesdays is our day for veggie box from Riverford and Sourdough bread is included. Many times, I said to myself, I have to stop eating bread! ( can you can relate to it? ) but, I still haven’t stopped. However, I have adjusted the amount I eat and, where I eat from. We either made our own home made bread ( without unnatural additives ) or, from Riverford. In the last a couple of years, our food got even better and healthier and, daily cooking from all the organic ingredients became a part of our lives.

And, yes, it does take a time in the kitchen to prepare meals, to cook, to mindfully eat and then, to clean up after yourself. But, it is all worth it in the long run. In today’s society, we are all more stressed than we have ever been and, I believe nutritional food, movement, yoga and mindfulness will support you whatever life throws at you.

So chose wisely – your food intake, find what you need ( for good health ), what you enjoy eating ( avoid processed food at all costs ) and, keep it all in moderation.

This is Day 2. of 5 Days in January. I have chosen simple yet nutritional lunch. Kale, baby sprouts with brown lentils on Sourdough toast. I have to confess, on the picture you see 1 slice of Sourdough toast but, I had another one exactly the same with extra brown lentils. I love brown lentils more and more and, with amazing source of nutrition, fibre, folate and potassium, I can’t have enough. I will eat anything that I know will make my gut healthier and happier and, mind sharper.

Brown lentils are especially rich in prebiotic fibre which promotes digestive function and really fuels with beneficial gut bacteria which are important for our good health.

Baby Sprouts are rich in antioxidants, high in fiber – which helps to regulate blood sugar level, helps feed the beneficial gut bacteria tied to positive mood, immunity and anti-inflammation. Also, contains vitamin C and vitamin K which helps with helps with bone health.

Kale, Baby Sprouts, Brown Lentils on Sourdough Toast

Serves 2 people – Time preparing approximately 20mins

Ingredients 

  • a half cup of brown lentils
  • a half green bell pepper
  • 2 small garlics
  • 8-10 baby sprouts
  • 4 or 5 chestnut mushrooms
  • 4 kale leaves
  • handful fresh flat parsley
  • a half small spoon of chillies flakes
  • sea salt and fresh ground black pepper

Method 

Step 1. Start frying garlic, green bell peppers, kale stems and chilly flakes on a bit of cooking oil. I would allow about 10mins as kale stems need longer to soften. Also, to fry it longer brings much more flavour into overall dish.

Garlic, chillies green bell peppers

Step.2  After few minutes, add baby sprouts and kale leaves and, stir fry for another 10mins. I would now use a lid for softening the kale and all the flavours fuse together.

Garlic, chillies green bell peppers, kale

Step 3. Add chestnut mushrooms which are cut in quarters, keep them chunkier as by stir frying them, will shrink in a volume a little and, but you still like to taste meaty texture when you initially keep it bigger chunks. A bit sea salt, fresh ground black pepper, I would add at the time.

Kale, baby sprouts, mushrooms

Step 4. Once your brown lentils is cooked, which normally would take appx 15mins on small heat ( on induction once is boiled on n.4 ), choose how many slices of your Sourdough bread you like. I usually cut them slightly thicker size and try not to over toast them. You can serve as separate dishes or, as I serve all on the toast and, fresh flat parsley on the top. Yum.

Kale, baby sprouts, mushrooms, fresh flat parsley

I hope that inspires you with ingredients and also eating better bread. If we have to, let’s eat better! Your body and your mind will thank you for it.

Enjoy and, see you on the Day 3. Get ready!

See you always on the mat, but also in the kitchen!

Lots of love, healthy body and healthy mind.

From Julia xx