We recently held a supper club on the theme of intermittent fasting. This can take on many different forms but one way is to restrict calories a couple of days a week. I think we can all be capable of over- indulgence at times so having days where we are more mindful makes a lot of sense to me. I am not a fan of  counting calories but if you choose more plant based dishes  you will automatically be eating fewer calories and consuming nutrient dense vegetables, rich in satiating and gut friendly fibre. Vegetable soups with beans and lentils are a simple choice as are Daal’s and veggie one pots. This delicious Daal from Dale Pinnock is a regular on our menu, and I have served it up at the Supper Club and the Helping Hands Gateway café

Spicy Coconut Dahl (serves 3-4)

2 fresh lemongrass stalks

Olive oil for cooking

1 large red onion

2 garlic cloves

1 green chilli

100g red lentils

200ml coconut milk

400ml veg stock

Small bunch coriander roughly chopped

1 red chilli thinly sliced

1 lime cut into wedges to serve

• Bash the lemongrass with a rolling pin to split & bruise stalks & allow the oils to seep into the dish
• Heat the oil & gently cook the onion, garlic, chilli & lemongrass for 4-5 mins until the onion is soft
• Add the lentils & coconut milk & simmer for 3-4 mins
• Add the stock a little at a time until the lentils have broken down (about 20-25 mins)
• Season with S & P
• Sprinkle over chilli & coriander & serve with lime wedges on side

I am planning to share more recipes again, so please check back in soon.

Alternatively, why not come and join us at one of our monthly events at Oken’s Kitchen. Our next Supper Club is on 18th June, when I will be joined by my two lovely ‘Pilates instructor’ friends. The theme is ‘the Joy of Movement’. Please click on the link for more details Supper Club.