Vegetable Dhal with Quinoa Flatbread and Yoghurt Raita

What could be more warming and nutritious on a cold winter’s day then a heart-warming bowl of dhal? With an abundance of natural healing properties from a beautiful selection of aromatic spices and herbs. A complete protein dish topped with yoghurt which is packed with probiotics, essential for a healthy microbiome. Ginger is a key ingredient – gingerol being the main bioactive compound, is responsible for much of its medicinal properties including powerful anti-inflammatory and antioxidant effects. These properties are most potent when raw which is why I always add the fresh ginger at the end of cooking. I hope you enjoy making this very easy and nutritious dish for the whole I especially do for my friends.

Page 3 Quinoa Flatbread

Page 4 Yoghurt Raita

Dahl Ingredients | serves 6-8

  • 1 onion – diced
  • ¼ tsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp ground turmeric or 3 tsp fresh
  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 2 medium carrots – diced
  • 1 celery stalk – sliced
  • 10cm leek – sliced fine
  • 400g cauliflower
  • 5 mushrooms – sliced
  • 2 small–medium zucchini – diced
  • 1 litre cooked crushed tomato (or 3 tins crushed tomato plus 1 tsp tomato paste)
  • 1 ½ cups split red lentils – soaked for 1 hour
  • 1 lime – Tahitian or kaffir (plus the juice of 1 lime if required at the end to season with instead of salt)
  • Handful of kale – washed and roughly chopped
  • Approx. ½ bunch of fresh coriander
  • 1-2 tsp grated fresh ginger

Kohlrabi Coleslaw with Almond Dressing

Kohlrabi, although it looks very much like a turnip, is actually a brassica vegetable and related to cabbage, broccoli and cauliflower. It is very versatile and can be eaten raw or cooked. Kohlrabi is extremely high in vitamin C and other antioxidants, so it’s perfect to enjoy raw as per this recipe.


  • 1 kohlrabi
  • 1 small red capsicum
  • 1 small yellow capsicum
  • 1 small carrot
  • 1 stick celery
  • ¼ cucumber – seeds removed
  • ½ tomato – diced
  • ½ tsp dill – chopped
  • ½ tsp parsley – chopped


1. Julienne or shred the kohlrabi and soak with a dash of ACV and water for 10 minutes, then strain.

2. Julienne or shred the capsicum, carrot, celery and cucumber.

3. Combine all ingredients, fold through almond dressing, top with some extra chopped herbs and serve.

NOTE – You could grate the vegetables, but the salad won’t stay crisp for long, which is still perfectly fine, just up to your personal preference.

Almond dressing ingredients & method on page 2

Berry and Chia Jam


  • 450 gr organic berries
  • 1 ½ cups water
  • 2 Tbsp chia seeds
  • A squeeze of lemon juice
  • 1 Tbsp rice malt syrup – optional


  1. Simmer berries and water for 10 minutes
  2. Let cool and roughly puree
  3. Add lemon juice to taste and then add chia seeds
  4. Add rice malt syrup only if you want it sweeter (use very ripe berries and you won’t need the extra sweetener

Note : This recipe for jam has no sugar, therefore, it cannot be preserved. Only make small quantities at a time – easily lasts 7 days in fridge.

Sugar free and gluten free



  • ¼ green cabbage  
  • 1 medium carrot 
  • 1 small green capsicum  
  • Handful beanshoots (optional)
  • 1 tsp chopped fresh chives
  • ½ tsp chopped fresh coriander
  • ½ tsp chopped fresh parsley
  • 1 tsp chopped fresh Vietnamese hot mint
  • ½ cup apple cider vinegar
  • 1 tbsp rice malt syrup
  • ½ tsp chopped fresh ginger