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This recipe sounds so delicious I could not resist adding it to my healthier eating collection of recipes!

Spirit Lights The Way

This fragrant soup is easy, inexpensive, healthy, full of fiber, filling, and  delicious . . . perfect for creating welcoming aromas on a cool rainy day.

Curried Lentil Soup


1 Tbsp. vegetable or olive oil
1 onion, chopped
2 cloves garlic, crushed
2 Tbsp. curry powder
4 cups vegetable stock or bouillon
2 cups water
16 oz. can, fire roasted tomatoes
2 cups dried lentils, uncooked
2-3 carrots, chopped
2 ribs of celery, chopped
1 red pepper, chopped
1/2 c. red wine (optional)
1 c. chopped parsley (optional)

In a large saucepan, heat oil.  Sauté onion and garlic until soft, not browned. Stir in curry powder, sauté 1 minute. Add broth, water, tomatoes, lentils, (wine), carrots, celery, and red pepper.  Simmer covered until lentils are cooked, about 45 minutes. Stir in parsley, simmer 5 minutes.

For an even heartier soup or stew . . . serve over cooked brown rice or pearled barley.

Lentil soup is also delicious with…

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Rufus' Food and Spirits Guide

This salad is a great way to use slightly unripe tomatoes if someone happened to get overzealous and pick a few in the garden. I am not naming any names but her initials are Katherine.

Tomato Cucumber Salad

  • 1 cucumber, sliced thin
  • 2 medium tomatoes, sliced thin
  • 1/4 small red onion, sliced paper thin
  • 1 tbsp fresh oregano, chopped
  • Dry sherry
  • Olive oil
  • Salt/pepper

In a pie dish layer onion, then cucumber, then onion, then tomato. After each layer drizzle with oil and a cap full sherry, sprinkle with salt, pepper and oregano. Let sit in refrigerator at least two hours before serving.

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Globetrotting for Food

Quinoa is a great source of protein. Coupled with another good protein source, chick peas, and with a bunch of fresh veggies makes with salad exciting yummy and healthy.


1 cup pre-cooked (boiled) quinoa, ½ cup boiled black peas, ½ peeled and chopped carrot, ½ sliced leek, 5 chopped red radishes, 8 – 9 largely chopped sweet pods, handful of fine chopped fresh mint, 1 grated garlic clove, 2 finely chopped green chillies, a squeeze of fresh lemon juice, salt and pepper to taste and a drizzle of olive oil



  1. Heat the oil in a pan and temper it with the grated garlic and chilli.
  2. Add the leeks and sweat them for about a minute.
  3. Add the carrots, sweet pods and radish and stir well. Cook on a medium flame with the lid on for just about 1 minute…mostly to warm up the vegetables and allowing them…

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Carrot Cake

This recipe is one of my all-time favourites because it’s so simple to make and tastes delicious!

Carrot Cake

Carrot Cake


125g light brown sugar
150ml sunflower oil/olive oil
3 large eggs beaten
130g raisins (without pips)
3 med carrots, grated
200g gluten-free flour
zest of large orange
1 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1 tsp baking powder

– Preheat oven to 180
– Put sugar, oil and eggs into a bowl and mix
– Stir in grated carrots, orange zest and raisins
– Sift in dry flour, bicarbonate of soda, cinnamon, grated nutmeg
– stir gently to combine.
– Oil base and sides of 2lb loaf or square tin and add mix.

Bake for 45-55 mins.
Once cooked cool for 5 mins then turn out to cool completely.

Recipe posted by Piglet in Portugal