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Dairy free lentil and cauliflower dahl

Lentil & Cauliflower Dahl: Hormone Heaven

Hormone imbalance is a problem I see frequently in my clinic. Whilst many associate hormone imbalance with women and PMS, it’s also something that affects men. Hormone imbalance can cause weight gain in both men and women. Not a week goes by where I don’t have someone sitting in my clinic telling me how they eat really well and exercise everyday and still can’t lose weight. Whilst there are lots of factors that could be playing a role, sex hormone balance is a common and complicated one. This recipe is easy, comforting and delicious, but also fabulous for supporting hormone balance.

Kalettes; a cross between kale and Brussels sprouts?

Cruciferous vegetables like cauliflower and kale contain DIM; a nutrient that supports oestrogen detoxification via the liver. Protein is essential as amino acids are needed to make hormones. Turmeric is potently anti-inflammatory and also supports liver detoxification as well as having numerous other benefits. This recipe is dairy-free; for many people with sex hormone imbalance, dairy triggers the release of histamine, which stimulates the production of oestrogen leading to oestrogen dominance.

SERVES:2-3

Ingredients

  • 150g red split lentils
  • 250ml chicken or vegetable stock
  • 1/2 large head or 1 small cauliflower
  • 1-2 tsp ground turmeric
  • 1 tbsp coconut oil
  • 1 red onion, diced
  • 2 tsp cumin seeds
  • 150ml coconut milk
  • handful coriander leaves
  • 1 tomato, diced
  • 100g baby spinach leaves
  • 100g kale or 5-6 kalettes

Method

To make the dahl, rinse the lentils. Heat the stock and turmeric in a pan until boiling. Add the lentils, season with sea salt or pink Himalayan salt, and bring to the boil. Reduce the heat and simmer on a very low heat for 15-20 minutes. Add a little water if it gets too dry. Cook the cauliflower in slightly salted water for 10 minutes and drain. Boil the kale/ kalettes for 3-4 minutes in slightly salted water and drain or steam for 8 minutes.

Melt some coconut oil in a pan and saute the onion and cumin seeds for 3-4 minutes. Add the cooked lentils, cauliflower, coconut milk, coriander and tomato and cook for a further 2 minutes. Stir in the spinach and allow to wilt. Serve with kale/ kalettes.

 

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