This healthy stew is so darn pretty. And rich in flavour. And it’s a crockpot recipe. What more can you ask for? 

Serve it over brown basmati or jasmine rice, or with a big hunk of crusty bread.

Ingredients:

1- 400 ml can of coconut milk 

1- 796 ml can diced tomatoes (and their juice)

1 c water

1/2 c dry red lentils, picked over and rinsed

1 medium sweet potato peeled and cubed into 1/2” cubes (about 2 c cubed)

1 red, orange or yellow bell pepper, chopped

2 tbsp green curry paste (international food aisle of grocery store)

2 tbsp fresh grated ginger (or 2 tsp powdered ginger)

3 cloves crushed garlic

1/2 tsp turmeric

1/2 tsp smoked paprika

3/4 tsp sea salt

1 bay leaf

454g white fish fillets (I use haddock), cut into 3/4” pieces

1 c packed spinach, then chopped

1/2 c packed fresh cilantro, chopped finely*

*optional

To make:

Add coconut milk, tomatoes, water, lentils, sweet potato, bell pepper, curry paste, ginger, garlic, turmeric, smoked...

My kids go crazy for this one. It’s a veggie-packed, grain-free dish that can be used as a side with fish or chicken, or as a vegetarian main course with a side of greens.

Ingredients:

2 medium heads of cauliflower, cut into florets, about 12 c

2 tbsp + 2 tsp olive oil

1 c diced yellow onion

3 cloves crushed garlic

2 c sugar-free jar of tomato pasta sauce

1-14 oz can white navy beans (1.5 cups, can substitute another type of white bean)

1- 370mL jar roasted sweet red peppers, drained

1/2+ tsp sea salt

1/4+ tsp pepper

1 tsp paprika

1/2 c packed fresh basil, finely chopped (and more for garnish)

1/2 c ricotta cheese

1/2 c grated parmesan or asiago cheese

1/2 c panko crumbs  *optional

To make:

Preheat oven to 400F. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil and a pinch of salt & pepper. Spread on a baking sheet and roast for about 20 minutes, turning florets once or twice during cooking time to avoid burning. Remove from oven, set aside,...