08/06/2026
Huge thanks to all the participants on Saturday's Retreat.
We really are passionate about nutrition and good tasty food as part of our holistic approach to health . And we really are grateful for the feedback on the food we provided.
Yoga with Rebecca was the cook
YM Bakery in Caistor provided the best sourdough
The 70% cocoa chocolate was fair trade and organic, as were the biscuits
All of the herbal teas were provided so folk get the chance to try something different without buying a box full.
As promised here's the recipe for our lunch. I've always called it lentil yum. Ours was all organic, gluten free and vegan. It's open to individual interpretation and your own ingredient variations.
Key ingredients:
Red lentils (split)
Tin of tomatoes
Vegetable stock
Leeks
Mixed herbs
Black pepper
Olive oil
Dried Basil ESSENTIAL!
Optional extras:
Green or brown lentils
Tin of kidney beans
Celery
Carrots
Courgettes
Aubergine
Peppers
Spinach
Garlic
Bay leaf
Smoked paprika or chilli
Method:
Warm the oil, add bay leaf, add leeks and garlic, soften them for a few minutes, add mixed herbs
Then add lentils, stir them in and coat with the mix
Add tin of tomatoes, mush it all up and cook for a few mins
Add the stock, stir and bring to a boil then simmer with lid on for 15 to 25 mins
Add any veg part way through the simmering, depending on how long they take to cook.
When lentils are cooked add a generous amount of dried basil and black pepper.
It's ready about 10 mins later
Enjoyππ»π«Ά