I am going through a nasty patch of heartburn at the moment. It doesn’t happen all that often but every now and then my heartburn decides to flare up and pretty much everything I usually eat aggravates it.

I should point out that heartburn is not necessarily caused by the food you eat. Some people, have an underlying health problem so you should go and see your doctor for advice and treatment, if required.

For me, onion seems to be one of my triggers so I won’t be having them in my diet for some time. Quite frankly, the discomfort of heartburn far outweighs my love for onions!

This recipe looks quite nice and is heartburn friendly. I haven’t tried this but it sounds really nice. I will make this weekend and let you know how it turns out :)

Roasted Vegetable Soup with Blue Lentils

* 1 teaspoon coriander seeds
* ¼ teaspoon cumin seeds
* 3 cups pumpkin chunks
* 2 cups fennel chunks
* 2 cobs corn
* ¼ teaspoon smoked paprika
* ¼ teaspoon turmeric
* 3 cups vegetable stock
* ½ teaspoon palm sugar
* ½ teaspoon celery salt
* 1 teaspoon tamarind puree
* ½ cup blue lentils
* 2 tablespoons light coconut milk
* 1 tablespoon chopped fresh dill
* 1 tablespoon chopped fresh
* coriander

Combine the coriander and cumin seeds in a small saucepan, stir over high heat for 1 minute. Transfer to a mortar and pestle, crush finely

Preheat oven to 200 C. Line a baking tray with a large sheet of foil topped with a sheet of baking paper. Place the pumpkin, fennel, corn, paprika, turmeric and spice mix onto the paper. Wrap up to enclose the ingredients. Bake for 45 minutes or until tender.

Remove the corn niblets from the cobs. Combine in a blender with the vegetables, stock, sugar, celery salt and tamarind puree, blend until smooth.

Meanwhile, cook the lentils in boiling water for 30 minutes or until tender. Spoon into serving bowls and top with hot soup. Drizzle with the coconut milk and sprinkle with the dill and coriander.

source: http://www.heartburn.com.au/recipes-and-lifestyle.html

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