St Andrews Market is one of my favourite places in the whole wide world. It’s definitely one of the things I’ll miss the most when I set off on my adventure. I love lazy late saturday mornings with friends drinking chai and taking in the beautiful energy of this wonderful place.
Delicious vegan friendly options for lunch and music everywhere. People are so happy to chat and it’s a great way to learn more about a variety of topics from bee keeping, sustainable living, superfoods, crystal healing, organic farming, and whatever else you can find. People are so open and happy to share their knowledge with everyone.
Here is one of my favourite and easy recipes to make, I like to cook this up and freeze it in meal sized portions for when I’m too busy to cook something or go to the shops. I also like to do this with soups as well. This means you’ll be less inclined to go get take away food which is no good for your health or your wallet.
- 1 cup of red split lentils
- 4 cups of water
- ½ thumb sized piece of ginger (grated)
- 1 tbs coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ teaspoon cayenne pepper
- Himalayan crystal salt to taste
- wash and drain the lentils thoroughly
- place the lentils in a saucepan with the 4 cups of water over a medium heat. While these are cooking use a spoon to skim any residue off the surface of the water.
- Reduce the heat to low and add in the grated ginger and the turmeric. Partially cover the saucepan with the lid and simmer for one hour. Cook, stirring occasionally for another 30 mins until the lentils are tender.
- Heat the coconut oil in a small pan over a low heat. Once the oil is melted add in the cumin, coriander and cayenne pepper. Cook for 1 minute stirring constantly.
- Stir oil and spice mix into the lentils and add salt to taste.
I like this on its own or with brown rice or quinoa for something a little more filling.
Sometimes I add different vegetables to the lentil mix. You might like to try adding in cauliflower and peas while the lentils are cooking, or try just adding in a a few cups of baby spinach when you are mixing in the spice mix.