Avocado Dip & Quinoa & Bean Curry

Life's been busy, sorry for the lack of posting- thank goodness it's the weekend and I could finally find the time to make a nice healthy proper meal!

Quinoa & Bean Curry

Serves 6

Lima Beans (3.5 cups after soaking overnight)
Lotus Nuts (2 cups after soaking)
3 tsp 'Chicken' Stock Powder
8 cups Water (4 cups for quinoa, 4 cups for beans)
2 cups Quinoa
Juice of 1 lemon
2 tsp dried shitake mushroom powder
2 tbsp fresh coriander
1 tsp turmeric
1 tsp cumin
2 tsp coriander
1/4 tsp ginger powder
5 tsp garam marsarla
salt to taste
Raw veggies of choice- peas, carrots, mushrooms, beans, celery, broccoli etc

• Soak beans and nuts overnight
• Half cook lima beans with 4 cups of water (I use the pressure cooker)
• Add quinoa, lotus nuts, spices, stock powder and 4 more cups of water
• Cook until there is no more liquid
• Add the fresh coriander and lemon juice
• Chop some raw veggies & stir through (I went with enoki mushrooms an celery)

This was the first time I've tried lotus nuts/seeds and I have to say I'm not a fan- I love their initial taste but the bitterness in the aftertaste is a bit much for me. But I thought I'd still put the recipe up incase you guys like them- and the recipe's still perfect if you just leave them out!

Avocado Dip

1 Avocado
5 tsp ground chia seeds
juice of 1 small lemon
salt & pepper to taste
1/2 tsp crushed garlic
1 tsp olive oil
sprig of fresh oregano

• mash together & enjoy!

The chia seeds swell and make a gel when added to water, so they thicken this dip and give it a more satisfying texture. I love this with raw veggies but it will taste good with crackers or bread too.
Hope you're having a lovely weekend full of good healthy food! xxx