I’m so happy to share with you a family-friendly recipe that is right on the mark when it comes to flavour and comfort as the days get cooler. Plus — best of all — it also supports your gut health (especially if your perimenopausal/menopausal), because it’s high in fibre, includes plant-based iron and hormone-supportive herbs. This delicious dish contains lentils, which are both high in fibre and iron, help to stabilise your blood sugar levels and boost your energy. Sweet potatoes and cauliflower are both yummy and are great for gut health, while spices like turmeric and cumin and both anti-inflammatory and support your liver, which plays an important part in balancing your hormones. And best of all, this dish doesn’t contain any seed oils (which I mentioned in last month’s blog you should be avoiding), so you won’t have to worry about any of the negative health effects associated with those!

Ingredients (serves 4)

• 250g dry green or brown lentils
• 1 medium organic sweet potato, cubed
• 1 small organic cauliflower, chopped into florets
• 1 organic red onion, chopped
• 1 organic courgette, chopped
• 1 packet organic rocket leaves
• 2 tbsp organic cold-pressed unrefined virgin coconut oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Himalayan (or Celtic sea) salt and pepper, to taste

For the herbed tahini sauce:

• 1/4 cup organic tahini paste
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, finely chipped
• 1 tbsp chopped fresh parsley (or dill)
• 1–2 tbsp organic extra virgin olive oil
• 2–4 tbsp warm water (to thin)

Optional toppings:

• Organic feta cheese, crumbled
• Sliced avocado
• Toasted pumpkin seeds (high in magnesium and zinc)
• Cooked organic red or white quinoa (for extra fullness)

Instructions

1. Rinse the lentils and add them to a pot with 350ml of water. Bring the water to a boil, then reduce and simmer for 20–25 minutes, until the lentils are tender, but not mushy. Drain the excess water and set aside.
2. Preheat the oven to 200°C and on a large baking sheet, toss the sweet potato, cauliflower, onion and courgette with the organic cold-pressed unrefined virgin coconut oil, cumin, turmeric, Himalayan salt and pepper. Spread out evenly and roast for 20-30 minutes, stirring halfway through, until the veggies are golden and tender.
3. Make the herbed tahini sauce by whisking together the tahini, lemon juice, garlic, organic extra virgin olive oil and parsley. Add the warm water 1tbsp at a time until the mixture is smooth and pourable.
4. Assemble the dish in bowls by adding lentils and roasted veggies (on top of the quinoa, if using), then generously drizzle with the tahini sauce. Top with the sliced avocado, feta cheese or pumpkin seeds for extra nutrients, if using.

I hope you (and your family) enjoy it!!!

Love, Gaynor x