Curried Red Lentil and Kale Stew // Hurricane Season in Bermuda

Curried Red Lentil and Kale Stew Curried Red Lentil and Kale Stew

A lot has happened here in the last 2 weeks. I apologize to all, because I skipped out a week on posts! It’s just one of those weeks you know? The main thing that happened was that Bermuda experienced their first hurricane of the year. Hurricane Joaquim (a category 3 hurricane) stormed past just shy of Bermuda on October 4th. Many would think that if a hurricane was making it’s way towards a tiny tropical island, everyone would be panicking; however, Bermuda is always extremely well prepared in dire weather situations like this. Just last year the island survived not one, but two hurricanes in one week!

Curried Red Lentil and Kale Stew

Thankfully this time around there was no damage to the property we live on. We were the lucky ones and didn’t lose our power and had our Internet running smooth the entire night! It ended up being a lovely night in of pizza and Netflix, even little Ollie barely even noticed the wind blowing outside the door.

Curried Red Lentil and Kale Stew
Curried Red Lentil and Kale Stew

Besides the hurricane, Dan and I both celebrated our birthdays and my dear friend Desiree also got hitched! It was a packed two weeks of cake and a lot of champagne to say the least. I have to admit that I’ve been indulging more than normal lately (I partially blame Dan for his constant need for waffle cones and ice cream after dinner). As Bermuda is dipping into the end of hurricane season, the nights here have considerable cooled down. We can finally wear jeans at night! One of my favourite fall recipes that I always have friends asking for is a curried red lentil and kale stew. It’s my go-to recipe that I make a big batch of when I’m feeling like I need to eat clean for a few days. It’s a perfect meal to start off the week healthy with the protein packed lentils and super food kale. I like to eat it with a big dollop of yogurt on top and a dash of Valentina hot sauce. And if there happens to be a storm brewing outside your door, this soup will definitely keep you warm and cozy.

Curried Red Lentil and Kale Stew Curried Red Lentil and Kale Stew

Curried Red Lentil and Kale Stew
a bunch of Kale tough stems removed and roughly chopped
1 cup of dried red lentils rinsed and drained
2 medium carrots diced
2 stalks of celery diced
1 large onion diced
2 cloves of garlic minced
1 28oz can of whole or diced tomatoes
2 tablespoons of tomato paste
4 cups chicken or veg stock or more to taste
1 tablespoon turmeric
1 1/4 teaspoon cumin
1/2 teaspoon coriander
1 bay leaf
1 teaspoon chilli powder
1/8 teaspoon cayenne (if you like some extra heat)
olive oil
salt and pepper to taste

Sauté the garlic and onions in olive oil until translucent about 5 minutes and then add the carrots and celery and continue to cook for a few minutes more.

Add the bay leaf and spices and cook until fragrant.

Stir in the can of tomatoes and break them up with a spoon if whole. Add the chicken stock, lentils, and tomato paste and bring to a boil. Turn the heat down and simmer until the lentils are cooked and fluffy about 20-25 min.

Add in the kale and continue to simmer until the kale is cooked. Add more stock or spices to taste. If you wish to have the soup a bit more of a soup consistency, use a hand blender to blend until your liking. Remove bay leaf before serving.

Vanilla Almond Buckwheat Granola // My Path to Health and Fitness

Vanilla Almond Buckwheat Granola
Vanilla Almond Buckwheat Granola

A few years ago I wasn’t happy with the way my body looked and how unfit I felt. I barely exercised and I ate whatever I wanted. And like many others on New Year’s Eve, I made my resolution the ever so popular, ‘get fit and be healthy’. I really wanted to stick to this goal, knowing that it takes time to see results and I definitely didn’t want to fall off the New Years resolution bandwagon. I knew that this wasn’t a quick fix; I had to completely adjust my lifestyle if I wanted to feel healthy and strong. So one morning in 2013, with brand new runners on my feet, I stepped out the door of my tiny Vancouver apartment and went for a jog on the False Creek seawall and since then, have never looked back.

Vanilla Almond Buckwheat Granola
Vanilla Almond Buckwheat Granola

Nowadays, I’m happy, healthy and am in the best shape that I’ve ever been in. It might be hard to believe that I’m a serious advocator for fitness and health when I write a food blog that is full of sugary sweets! Everyone has an opinion on what to eat to stay healthy, and I truly believe in life balance. Sometimes it’s perfectly fine if you want to eat that cookie or cake slice! I think that as long as you try to incorporate whole and fresh ingredients into your meals and keep active you can feel great and still stay sane.

Vanilla Almond Buckwheat Granola
Vanilla Almond Buckwheat GranolaVanilla Almond Buckwheat Granola

As much as I would love to have sausage with a side of bacon every single day for breakfast, I don’t think it’s the best idea if I’d like to continue to fit into tiny swimsuits for the beach. My favourite go-to breakfast that is both delicious and healthy is my homemade granola. Sprinkled onto of some Greek yogurt with a few slices of fresh peaches reminds me of Saturday mornings in Vancouver after a long run around the Seawall. It’s sweetened with honey and made with buckwheat for an extra crunch; I can’t help but grab a handful for a quick snack whenever I walk into my kitchen.

Vanilla Almond Buckwheat Granola

Vanilla Almond Buckwheat Granola 
2.5 cups large flake oats
3/4 cup buckwheat groats
2/3 cup almonds whole or sliced
1/2 cup unseated coconut flakes
1/2 cup sunflower seeds
1/4 cup ground flaxseeds
1/2 cup honey or agave
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup of coconut or olive oil
1/4 cup of water
1 teaspoon vanilla

Preheat oven to 350°C

Combine all dry ingredients including spices in a large bowl. Mix together the honey, water, oil and vanilla extract in a small bowl and add to the dry mix, making sure it’s combined well.

Spread granola mixture flat on a cookie sheet lined with parchment paper and bake for 20-30 minutes, checking and flipping granola every 10 minutes until golden brown. Allow to fully cool before storing away in an airtight container.