One of my favourite ways to eat courgette is in this dish, oven-baked in tomato passata mixed with basil pesto and stuffed with mushrooms, onions, garlic and lentils. A dish full of plant-based protein and full of flavour. Serve with a side of peppery rocket leaves...
Most of us love to tuck into a good burger with all the trimmings don’t we?! 😉 Well, this one is sure to satisfy your cravings…… The burger patty is made from a delicious mix of quinoa, lentils and crunchy walnuts so it has a real, overall nutty...
If I had to eat just one meal for the rest of my life, I think this would be it! A childhood favourite was pasta and passata with dried herbs and lots of cheese, but this version is much healthier, much tastier, is meat-free, dairy-free, gluten-free and wins 1st place...
I love using green lentils (as well as puy lentils) because they hold their shape and bite really well during cooking meaning that when you’re making a lentil curry, it doesn’t melt into a thick soup-like consistency as happens when you just use red...
Hello….
....Welcome to The Balanced Kitchen, a place to find inspiration for simple recipes using wholefood ingredients.
Food that makes you feel good, tastes good and is good for health.
