Suma Bloggers Network - Adzuki & Beluga Chili

I hope you celebrated New Years Eve in style and thanked 2015 for everything that it gave you or celebrated all that it threw at you which made you stronger? I trust 2016 is already being kind to you, have you made plans how you are going to follow your passions?

I've been busy with my aromatherapy assignments about the cardiovascular and lymphatic systems and the associated pathologies. I must admit I am finding being a student rather demanding but it has been a few years since I was last at University! It is proving very interesting learning about all the horrible pathologies that are out there. Reading about these just strengthens my views about healthy living, in mind, body and spirit.

I have yet another chilli recipe for you today, using the ingredients from Suma. 

I have lots of chilli recipes on this blog and have realised that it is one of my all time favourite dishes. All recipes are a little different and this one is too.

Click on the links below for all the different chilli recipes here:

• Adzuki and Sweetcorn Chilli
• Black Bean and Spinach Chilli
• Chilli Non-Carne
• Hodmedod Bean Chilli
• Winter Wellness Chilli

Adzuki Bean and Beluga Lentil Chilli - 4 Servings

Ingredients
1 Dessert spoon coconut oil 
1 Onion, finely diced
1 Orange/Red pepper, finely diced
4 Garlic cloves, minced
1 Tin Suma organic chopped tomatoes
1 Tbsp Tomato puree
1 Tsp Vegetable bouillon powder
150ml Water
1 Tsp Balsamic vinegar
1 Tin Suma organic beluga lentils
1 Tin Suma organic adzuki beans
4 Tbsp Nutritional Yeast
Spice Blend
2 Tsp Ground cumin
1 Tsp Smoked garlic
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Coriander
1 Tsp Cocoa powder
1 Tsp Dried parsley
1 Tsp Crushed chilli flakes
1 Tsp Onion granules
½ Tsp Turmeric
½ Tsp Salt
½ Tsp Black pepper

Method

1) Prepare your spice blend, combine all ingredients in a small bowl.

2) Melt the coconut oil in a large pan over a low heat.

3) Sauté the onion until translucent, about 10 minutes, then add the diced pepper and cook for another 5 minutes.

4) Add the minced garlic and cook for another minute stirring all the time so the garlic doesn't catch.

5) Add the spice blend and keep stirring and cook for 30 seconds.

6)  Mix the vegetable bouillon powder with the water to make your stock.

7) Add the chopped tomatoes to the pan and stir to combine. Add the vegetable stock and cook until bubbling. Turn down the heat and cook for 10 minutes or until the sauce has thickened.

8) Add the tomato purée and balsamic vinegar and give everything a good stir.

9) Drain and wash the beluga lentils and adzuki beans and add to the chilli sauce and  stir to combine. Cook for another 10 minutes until the beans and lentils have warmed through and taken on the flavours of the chilli sauce.

10) Add the nutritional yeast and stir to dissolve into the sauce.

11) Serve in bowls topped with guacamole or on top of cooked quinoa or a mixture of wholegrain rice and wild rice.

Remember to follow your passions and live the life you've always dreamed of!

Jasmine x

Suma Bloggers Network - Lentil Stew

Happy New Year!

Here's hoping that 2016 is THE year! Let it be filled with great health, happiness, love and the year which your dreams come alive. Make this the year to discover your passions and live the life you've always dreamed of. So lets jump on the 'passion living' highway and start our adventures together! I came across a great quote I want to share with you (by unknown); "If what you're doing is not your passion, you have nothing to lose". 

A few more quotes to get you started:

"All our dreams can come true - if we have the courage to pursue them." - Walt Disney

"Nobody can go back and start a new beginning, but anyone can start today and make a new ending." - Maria Robinson

"A year from now you will wish you had started today." - Karen Lamb

Some changes that I'll be making to my life are to continue to improve my diet, I have already seen some improvement with removing refined sugar from my diet so onwards and upwards. I'll be experimenting more with healthy ingredients and I will share them with you right here and hope to publish more recipes too! 

I look forward to completing my aromatherapy course and become a qualified aromatherapist, there's a long way to go but I'm passionate about it and will therefore find the time required. I love my essential oils and use them every day so I would love to help others reap their benefits. I might even post a few recipes here, watch this space.....

I had a fantastic first year on my allotment, I can't believe the amount of food I grew, my chest freezer is still full! I'll need to do a lot more experimenting with food to use it all up before my next harvest is ready! I've met some fantastic people down there who have passed on their expertise and provided support when things haven't quite gone to plan. Over the next couple of weeks I'll be planning on where to grow all the seeds I've saved, purchased or swapped. Growing and eating your own food is the best feeling ever and trust me fruit and vegetables taste way better than shop bought produce!

Thank you for all your comments you have left over the last year, it means so much to know people have stopped by and left a comment. I cant wait to read all about your plans for 2016 and hope we can share all the exciting adventures we pursue.

OK, so the first recipe of 2016 is.........

Lentil and Bean Stew also known as Dal Makhini which translates to "buttery lentils". It originates from the Punjab region of India and Pakinstan, where the main ingredients are black lentils, kidney beans, butter and cream. Obviously my version of this fantastic flavoursome dish doesn't use butter or cream and I've replaced the kidney beans with adzuki beans. Why? Well, it is the start of a new year and so many people enter into a detox or weight loss programme and the adzuki bean has beneficial qualities to help you along the way. It is reported to aid weight loss and detoxify the body, so, why wouldn't you?


Ingredients 
50g Sum cashew pieces 
1 Dessert spoon of Suma coconut oil, melted
1 Onion, finely diced
2 Sticks of celery, finely diced
6 Garlic cloves, minced
1 Tin Suma organic chopped tomatoes
1 Tsp Vegetable bouillon powder
200ml Water
1 Bay leaf
2 Cloves
1 Tin Suma organic beluga lentils
1 Tin Suma organic adzuki beans
1 Tbsp Tomato puree
Juice of half a lemon
Spice Mixture
3 Tsp Garam Masala
1 Tsp Chili powder
1 Tsp Turmeric
½ Tsp Ground ginger
¼ Tsp Ground cinamon
¼ Tsp Nutmeg
¼ Tsp Salt
¼ Tsp Black pepper

Method - Serves 4 people
1) Soak the cashew pieces in water.

2) Prepare your spice mix, combine all spices in a small bowl.

3) Melt the coconut in a large pan over a low heat.

4) Sauté the onion and celery in the pan until the onion is just starting to brown.

5) Prepare the liquid mixture for the stew. Drain the cashew pieces in a sieve. To a blender add the tin of tomatoes, drained cashew pieces, vegetable bouillon powder and the 200ml water and blend to a sauce.

6) Add the minced garlic to the onions and celery and sauté for another minute.

7) Add the spice mix to the pan and sauté for 30 seconds while stirring.

8) Add the sauce, bay leaf and cloves to the pan and stir to combine. Cook over a low heat until the mixture is bubbling.

9) Add the beluga lentils and the adzuki beans and cook for another 10 minutes to heat through. The beauty of using tinned pulses is that they are already cooked.

10) Add the lemon juice and cook for another 5 minutes.

11) Serve in bowls with a sprinkling of parsley or serve over a mix of wholegrain and wild rice.

Thanks Suma! As you know every two months I get to choose £20 of Suma products from the 7000+ vegetrian and vegan products they offer and in return I create a recipe using some of the ingredients.

It was a difficult choice to decide what to cook with the ingredients and a close second was a beluga lentil and adzuki chili, which I also made and I will share the recipe soon. 

Wishing you all the very best for a most fabulous year ahead.

Love and peace

Jasmine x

Specials Board: Camp Dinner - Adzuki & Sweetcorn Chilli

A few days ago I posted my first camping recipe - Courgette & Onion Quesadilla's and if you make these you might find that you have some refried beans left over. Well, not being one to waste anything the remainder of the refried beans can be used in this recipe. If you have more than the recipe calls for don't worry add whatever you have.

I have been known to make the whole dish before I go camping and ask my Mum to freeze the chilli for me (remember I have no freezer). Once frozen it can be used as an ice block for your cooler box and once thawed you can then heat it up for dinner. Nice tip eh?

If you're planning on making this whilst you are camping another good tip is to make up the spice blend before you go and then you won't need to carry lots of jars with you. Remember to make a note of whats in the jar so you don't get confused between the hotpot spice blend and this one!

Ingredients - Serves 4-6 

Spice blend
1 Tsp Cumin seeds
2 Tsp Garlic powder
½ Tsp Oregano
½ Tsp Ground coriander
2 Tsp Paprika
½ Tsp Ground cayenne
¼ Tsp Salt
½ Tsp Black pepper
Chilli
1 Tbsp Olive oil
1 Onion, diced
1 Red pepper, diced
1 Courgette, diced
200g Mushrooms, diced
1 Tin of tomatoes
2 Tbsp Refried beans
1 Tin Adzuki beans, washed & drained
1 Tin sweetcorn (small)

Method
First make up your spice blend. Add the cumin seeds to a pestle & mortar and grind to a fine powder, add the remainder of the spice blend ingredients and mix. Tip into a small jam jar and set aside.

Fry the onion in the olive oil for 4-5 minutes or until translucent, add the red pepper and fry for another 2 minutes. Add the courgette and fry for a further 2 minutes before adding the mushrooms. Continue to cook for another 2-3 minutes.

Add the spice blend (as much as you fancy) I actually use all of it as its not that hot. If you like things hot add more cayenne pepper or add chilli powder to the blend. Stir to combine everything.

Add the tomatoes, refried beans, adzuki beans and sweetcorn and stir to combine everything. Make sure the refried beans are fully incorporated into the mixture. Bring to a simmer and cook for another 5 minutes.

Serve with corn chips, pitta bread or taco shells. I boiled up some pasta and mixed into the chilli.