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Another recipe from our Nutritionist, Nicky Seabrook with her nutrition notes
September 20th, 2022
1 clove garlic
1 carrot grated
1x 14oz tinned tomatoes
1 Dst. spoon tomato puree
Splash soya sauce
Large handful of fresh basil
50g puy or green lentils
1 large aubergine cut into 1cm slices
125g mushrooms cut into quarters
1 red pepper chopped
1 small bag spinach
50g hard cheese grated
Heat oven to 180 C or Gas mark 5
Place lentils in a saucepan and cover with water. Boil for 20 minutes until tender.
Place aubergine slices on a baking tray brushed generously with olive oil. Roast in the oven for 20 minutes, turning them over after 10 minutes.
Stir fry the mushrooms and chopped pepper for 10 minutes and then set aside.
Cook spinach for 5 minutes then drain and chop.
Fry onion, garlic, and carrot until soft. Add tomato puree, tinned tomatoes and soya sauce. Bring to the boil and then add the basil, salt and pepper. Set aside.
Make the cheese sauce by melting the butter, stirring in the flour and cooking on a low heat for 2 minutes. Then add the milk and stir continually until it comes to the boil. Simmer gently for 2 minutes and then add the grated cheese and salt and pepper. Turn off the heat.
Combine the tomato sauce with the lentils, mushrooms, peppers and spinach. Pour this on the base of a square 10 inch by 10inch lasagne dish. Then place the aubergine slices on top followed by the cheese sauce. Extra cheese can be grated on top if you wish.
Place in the oven and bake for 20 -30 minutes at 180C, gas mark 5.
This meal is packed with an array of antioxidants that plants foods are great at providing. Antioxidants are the first line of defence against free radical damage in the body and can add many years to your life span. Antioxidants are especially important if you smoke, sunbathe a lot, exercise a lot, have had a heart attack or suffer with a chronic inflammatory condition.
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