Teresa Berry's journey with food and battling the sugar monster
By Deb Bunt and Teresa Berry. Published 2020-08-26BOLD-Wellbeing
Healthier, fitter and happier, how food and exercise has helped bring a new balance
Here are two of Teresa’s favourite recipes.(Teresa is a great advocate of whatever is in the cupboard or the fridge along the vegetable line can be used so this is only a guide!)Cheesy lentil lasagne - Serves 4 Thanks to Slimming world for the inspiration 450g fat free natural cottage cheese 2 onions, diced 2 red peppers, diced Garlic cloves 680g passata 400g chopped tomatoes 2 tsp balsamic vinegar 4 tsp dried oregano 2 carrots, grated 2 x 400g puy or green lentils, rinsed 8 dried lasagne sheets 20g grated parmesanPre-heat oven to 200C• Put the cottage cheese in a processor, season and whizz until smooth • Put some oil in a pan and stir fry the onions, peppers and garlic until softened. Add the passata, tomatoes, balsamic and half the oregano. • Season and simmer for ten minutes • Remove pan from heat and stir in the carrots and lentils • Spoon half the mixture into the base of a deep baking dish and top with 4 lasagne sheets. Spoon over the remaining lentil mix, top with remaining lasagne sheets, pour over the cottage cheese and scatter the parmesan and top with oregano. • Bake for 35 minutes or until golden and bubbling, leave to stand for five minutes before serving.Aubergine and Paneer Curry – serves two/three1 large aubergine, cut into small chunks Packet of mushrooms, quartered Onion, finely sliced Half a tsp. of turmeric (or to taste) Half a tsp. of garam masala (or to taste) Bunch of fresh coriander, finely chopped A squirt of tomato puree Garlic cloves (You can buy this frozen and use as needed) Grated ginger (You can buy this frozen and use as needed) A block of paneer cheese, cubed A cup of brown rice (and, if desired, a cup of dried puy lentils) Large packet of spinach A couple of tbsps. of natural yogurt Handful of pistachio nuts (optional)• In a large frying pan, fry the aubergine until softened and remove from the pan • Fry the onion, coriander stalks and mushrooms, add the turmeric and garam masala and when coated and softened, add a squeeze of tomato puree and cook until the puree has cooked through. • Return the aubergine to the pan, add the garlic and ginger and the cubed paneer. Cook for a few minutes and the add the rice (and puy lentils if desired) and three cups of water.
• Bring to a soft boil and then simmer with the lid on the pan until the rice/lentils are cooked through. • When the rice is cooked and the water almost evaporated, add the spinach and cook until it has all wilted. • Add a couple of dollops of yogurt until the mixture is creamy, add the remaining chopped coriander and sprinkle the pistachios on top if desired.
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