Recipe of the Month

Lentil Soup

  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 2 sticks celery
  • 100gm lentils
  • 1 pint vegetable stock
  • A handful of chopped parsley.
  1. Saute the chopped vegetables for 2 minutes.
  2. Add the lentils and stock.
  3. Simmer for 20-25 minutes until the lentils are soft.
  4. Add the chopped parsley.Blender with a hand blender until smooth.

Other vegetables can be included – it’s a great way to use up spare vegetables from an organic box.

Indonesian Chicken

  • 4 boneless chicken thighs
  • 250gms green beans
  • 1 onion
  • Handful of broccoli
  • 1tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tsp tumeric
  • 4floz water
  1. Stir fry chopped chicken thighs for 3-4 minutes.
  2. Add green beans, broccoli and onion and stir fry for 5 minutes.
  3. Stir in lemon juice, brown sugar, soy sauce, turmeric and water.
  4. Bring to boil and simmer for 3-5 minutes until the sauce thickens slightly.
  5. Serve immediately with brown rice.
Metabolic balance.

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