Hummus, Edamame, Tomato and Eggplant with pulses: Gluten Free Delight

Gluten Free meals can be a little difficult, sometimes, to keep producing. A fair bit of thought and planning need to be applied to make sure you have all the ingredients on hand. Once you've got all your basics in the larder, it's just a matter of adding the fresh ingredients.

Stock your cupboards with long life staples like, lentils, barley, rice and pulses. Have plenty of cans of chick peas, beans and peas ready to grab at a moment's notice.

Aldi is great value money wise and time wise. I can get in and out of there in under 30 minutes these days and usually shop about twice a week, picking up fresh produce and using it within a couple of days. This strategy helps you eat fresh food and minimises the need to reach for prepackaged meals and all the colours and preservatives that go with it.

Plan a few hours a week to make up some dishes for the days ahead. The hummus will last a few days in the fridge. And recycle your empty glass jars by using them to store your creations in. You can see what's in them easily and they can be washed and reused over and over again. Why waste money buying Tupperware and other plastic ware?

Edamame (soy beans: Edamame contains energy, protein, fiber, carbohydrate, various amino acids and low levels of fat and sugar. It is a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese. Health Benefits of Edamame | Organic Facts https://www.organicfacts.net/health-benefits/edamame.html) can be bought from the freezer section of the supermarket and you need only tip out about half a packet at a time to defrost. Shell these and add them to your meals at the end of cooking.

Eggplant Stew

Yield: 2 servings

Prep time: 10 minutes

Total time: 30 minutes

Ingredients

Eggplant | 1 cup, diced

Onion | 1 cup, diced

Coconut oil | 1 tablespoon

Palm Sugar | ¼ cup

Mung Beans | 1/4 cup, soaked overnight

Cinnamon | 1 teaspoon

Barley | 1/4 cup

Lentils | 1/4 cup

Coriander | 4 stalks, finely sliced

Salt & pepper | to taste

Lemon Juice | half a lemon

Bay Leaf | 1

Fish Sauce | 2 tablespoons

Soy Sauce | 2 tablespoons

Garlic | 1 clove

Directions

Dice up the garlic and onion and shallow fry in the coconut oil until soft. Stir in the coriander and bay leaf and S&P. Add the eggplant and pulses plus a little water to moisten. Cover and leave to simmer on a low heat for about 20 minutes. Add the sauce and lemon juice and taste for seasoning. Serve with fresh coriander on a bed of hummus. Top with Tomato, edamame and coriander.

Special Diet Information

Gluten free. Diabetic appropriate friendly.

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