To celebrate the release of her new vegan and gluten free recipe e-book, Elisa Rossi shares some of her delicious recipes with us

Happy Skin Kitchen e-book includes over 65 scrumptious vegan and gluten free recipes to nourish your skin from inside out. All the recipes are made with wholesome ingredients, no expensive superfoods or vegan mock meats and cheeses. I wanted all the recipes in this ebook to be simple and accessible to everyone. If you feel you are not a pro in the kitchen, don’t worry, these recipes are designed to be super easy to make and lots of them are under 30-20 minutes. I wanted to celebrate nature’s abundance by using everyday plant-powered foods which are not only feeding your skin with every bite, but taste utterly delicious too. From breakfast & brunch to stews, curries, warming soups, satisfying pasta, creamy dips, baking and sweets there is definitely a dish for every occasion and for every season. My hope for this ebook is to show you that delicious plant-based eating doesn’t have to be difficult, time consuming or bland. In the past 8 years I have learned that cooking wholesome vegan food can be super flavourful, but also quick and easy.” 

BEETROOT DAHL

This vibrant scarlet take on a classic Dahl is jammed packed with skin brightening antioxidants thanks to the humble beetroot. Lentils are also an excellent source of folate, an important nutrient for DNA synthesis and cell repair as well as iron for strong nails. What I love about lentils is that the don’t need soaking so they are great for a speedy and nutritious meal. I love serving this Dahl with a dollop of plain coconut yoghurt which adds a delicious creaminess the dish.

INGREDIENTS

Serves: 4 People

1 cup of red split lentils - rinsed, 1 onion - finely chopped, 1 carrot - finely chopped, 2 medium size beetroot - peeled and grated, 2 garlic cloves - minced, 1 red chilli - deseeded and finely chopped, 1 tsp of mild curry powder, 1/2 tsp of cumin powder, 1/2 tsp of cinnamon powder, A bunch of fresh coriander, 1 tbsp of coconut oil, 2 tbsp of full fat coconut milk, Salt to taste

Serve it with:

A dollop of plain coconut yoghurt, Some fresh chopped coriander, A sprinkle of sesame seeds

Cooking time: 35 minutes

METHOD

To a large pan add the coconut oil. Once hot add in the chopped onion, carrot, chopped coriander stalks and garlic. Cook on a medium heat for around 10 minutes until the onion and carrots starts to soften. Add in the curry, cumin, cinnamon and the chopped chilli. Give it a good stir and cook for another 30 seconds. Add in the beetroot and lentils. Mix everything together and pour over 350ml of boiling water. Cover with a lid, turn the heat down to a simmer and cook for 25 minutes until the Dahl has thicken up. Just before serving add in the remaining chopped coriander and serve with a dollop of coconut yogurt and a sprinkle of sesame seeds. Store any leftovers in the fridge for few days.

To download a copy of the Happy Skin Kitchen e-book please visit www.happyskinkitchen.com

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