Ingredients:
Spice mix:
1 tsp garam masala
2 tsp turmeric
1/2-1 tsp chilli flakes (maybe less if you prefer mild) – or one long red or green chilli finely chopped
2 tsp ground cumin seeds
2 tsp black mustard seeds

other ingredients:
1 tablespoon of ghee or  coconut oil or olive oil
2cm piece of ginger (grated) - (if you have a thermomix chop ginger sp 8, 5 secs)
1 carrot (grated)
4-5 florets of cauliflower coarsely chopped
1 onion (finely diced)
(Thermi – add carrot, cauli and onion to ginger and chop 5 sec sp 5)
400g water (or bone broth or stock)
400g coconut milk (I use Ayam or Honest to Goodness – BPA free cans and 100% coconut milk – no fillers/additives) 130g red lentils (rinsed well)
350g chopped tomatoes
Juice of a fresh lime (or two – depending on taste)
Sprinkle of seasalt and pepper
Coriander - a generous handful, chopped

For the fish fillets:
1 white fish fillet per person – snapper, mackeral, local fresh fish
1 tablespoon of melted ghee or olive oil
1 tablespoon of turmeric
1/2 tsp sea salt
1 tablespoon of lime or lemon juice

To make Dahl:
Rinse lentils well several times and set aside.
Add a tablespoon of ghee/oil to a heavy based saucepan – heat up and then add spice mix stirring for a couple of minutes until fragrant and mustard seeds start to pop. (Thermomix 3 min, varoma, sp 2).
Add onion, garlic, ginger, carrot and cauliflower (if using) and cook until fragrant. (Thermomix 3 min, varoma, sp 2).
Add the red lentils, chopped tomatoes, coconut milk and water/stock.
Simmer for 25-30 minutes, stirring occasionally    (Thermomix 25 mins, 100 degrees speed 2)

Add lime juice, sea salt and pepper (taste and add more lime juice if needed) and coriander.

For the fish fillets
In a bowl mix the turmeric, ½ tablespoon of  ghee/oil salt and lime juice and coat fish fillets both sides.
Heat frypan to quite a high heat, add ghee/coconut oil and then cook fish both sides – will only take a minute or two depending on the thickness of the fish.
For a light meal, serve with a spoon of natural yoghurt on top with steamed broccoli or green beans., or a green salad If you are extra hungry, some brown rice.   

Lunch Tomorrow: Take leftover dahl and veggies . Or cut carrot, celery, bean, cucumber sticks for dipping in dahl.

Ghee:   is clarified or purified butter.  It has been used in Indian cooking and Ayervedic medicine for centuries.    It stimulates digestion & metabolism, enzymes and helps break down food and fats.  It also adds a wonderful quality and flavour to the food.
It is made by boiling butter to remove the milk proteins (so it is lactose free).  It has so many wonderful qualities it deserves its own post!  
I make my own in the Thermomix - chop 500g butter - cook on Varoma for 60 mins speed 2 without measuring cup, then put on for another 60 mins, varoma speed 2.  Then strain through a muslin sheet or nut-milk bag into a jar- you will catch all the little solid bits (milk proteins).   Or you can do by boiling in a saucepan on the stove till the milk solids separate.   Keep in the fridge for up to 6 months.
Lentils and pulses: contain a lot of soluble fibre (like that in oats) that forms a gel like substance in the digestive tract and ferries the fat out of our system - so great for reducing high cholesterol and helping weight loss!
The high fibre, high protein content helps even out blood sugar, to reduce the sugar spike after eating (and reduce sugar cravings.)
Also rich in B vitamins which we need for energy production and healthy nervous system - and our stress response! (B vitamins are eaten up in periods of stress - and also by alcohol consumption.)
Spices: Tumeric is known to be anti-inflammatory, chilli and ginger aid the digestive system, coriander is a beauty for weightloss and is also full of chlorophyll which is lovely for our  blood (and kidneys).
You could cook this the night before (or a couple of nights before), or freeze it.  I usually double this recipe (if using Thermomix and doubling, I just do the prep – chopping etc in thermi and then put all in a big saucepan)
 Use as a yummy dip with crackers or veggie sticks. 

Ingredients:
Portobello mushrooms - 2-3 per person
A handful of kale/baby spinach/shredded zucchini per person - chopped
Goats cheese
Pine nuts
Olive oil
pinch of seasalt

To make:
Preheat oven to 180 degrees
​Peel the mushrooms and pop onto baking tray, drizzle with a little olive oil.
Chop kale/baby spinach and pile on top of mushroom.  Break goats cheese into little pieces and balance on top, then add the pine nuts.
Sprinkle with a little seasalt and black pepper
Pop in the oven for 8-10 minutes.  Done.  Enjoy!