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Warm Beetroot Lentil Salad

16/2/2014

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I've been very lazy lately with recipe postings, it's hard to remember to take photos of the foods as well as write down the quantities of all the ingredients so even though I've been making meals, I've yet to write one down. I thought I'd remedy that tonight with a warm salad since the weather has suddenly turned.

I try to use fresh ingredients when possible but sometimes canned lentil, beans and chickpeas do come in handy if I am short of time. I have several organic cans in the pantry so I pulled one out, roasted some beet and tossed it altogether. The result is a delicious healthy salad that is filling as well as high in nutrients. I had some beetroot vinegar in the fridge but you can easily substitute balsamic vinegar or even beet juice combined with vinegar and a little sugar to get the same result.

Lentils have a wonderful nutty and earthy flavour that is low in cholesterol and high in fiber. They belong to the legumes family and have the added benefit in assisting to manage blood sugar disorders, reducing the risk of heart disease and stroke. It's a high source of folate and magnesium which contribute greatly to heart health. One cup of lentils only contains 230 calories but leaves you feeling full and satisfied, great for managing weight loss and the high levels of iron and protein increases your energy.

Beet is one of my favourite root vegetables. It assists in lowering blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?



Warm Beetroot Lentil Salad


1 can organic lentils
1 med beetroot
1/2 onion
1/2 bulb fennel
1 cup spinach
2 tsp coconut oil
2 tsp beetroot vinegar (you can use balsamic)
1 tsp garlic
1/2 tsp coriander powder
1/4 tsp cumin
salt & pepper to taste


1.Preheat oven to 200˚C

2. Cut beetroot into cubes and thinly slice onion and fennel

3. Toss with coconut oil, garlic, cumin and coriander

4. Wrap in aluminum foil and put into oven for 35 mins

5. Drain and rinse lentils, mix with spinach and vinegar, add salt and pepper

6. Add the warm vegetables when ready and toss gently, leave for few mins to let the spinach wilt and serve!


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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