Feeling food is about taking the time to understand and connect with our hunger. Sometimes a bowl of salad just wont do, a slice of red onion on top or maybe two? A sprinkle of coriander and drizzle of fine extra-virgin olive oil, a scratch of pepper, now there, that's much better!
We are creatures of habit, lets create new ones, where feeling good about our choices is part of our everyday routine, a given rather than a stumbling over chance. “Choice”, the key word, through exploring them we in turn build our understanding of our bodies and its deeper needs. We see the world more clearly and with brighter eyes.
Sometimes ice cream hits the spot, sometimes a clear vegetable broth, sometimes a lightly seared scallop. There is no one way, each day lets take the time to listen to the rumbles! For me when I’m listening and responding truthfully I’m most happy, happy minds and happy tummies go hand in hand.
Yesterday I made some Aubergine Stacks, I love the look of stacking food! In fact here's one I made last week!
Stacks are in many ways a blank canvas for your taste buds, follow the basic recipe and have fun stacking your favourite flavours – vary the cheeses, play with herb combinations, see what else you come up with, most of all enjoy and nourish well. I use Merchant Gourmet Puy lentils for simplicity, they're delicious and come in different flavours and are available from most shops, though if you have time to cook your own, great!
Special tip – Combine brightly coloured foods on your plate, literally the brighter your plate, the richer it will be in antioxidants. With the changing seasons, now’s a good time to celebrate vibrant colours and build our immunity to colds. Squashes are a great source of colour right now.
I like to serve these stacks alongside a fresh green salad, depending on hunger, some baked sweet potatoes too is a lovely addition. Here’s to Feeling good on Friday!
Serves 4 as a main/ 6 as a starter
Aubergine 2 medium, cut into 1cm thick slices
Rock salt, a sprinkling
Olive oil 2 tbsp
Lentils 150g cooked weight
Feta cheese 150g cut into bite size pieces
PRE-HEAT oven to 180’ gas 4.
SALT aubergine slices, leave for ten minutes and rinse.
HEAT a large frying pan, when hot,
ADD olive oil, you may need to do this in two batches, if so, save half the oil for second batch.
SEAR aubergine slices on both sides for two minutes.
LAY on a flat clean surface.
POP a chunk of feta on half the slices.
SPOON over the lentils and press down.
PLACE another slice on top.
POP another piece of feta on top and sprinkle with Parmesan.
COOK in the oven for 12 minutes.
SERVE alongside your favourite salad for a satisfying and delicious meal.