Georgina Hayden

Feeding since 1982

Batch cooking Turmeric and Coconut Dhal

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A few weeks ago I posted a photo on Instagram of a large vat of dhal that I had made for a friend going through chemo. When I asked him what he’d like me to cook he told me he was very interested in the healing properties of fresh turmeric and gentle spices, so this seemed like the perfect recipe. Enough people asked for me to share it to give me the kick up the arse that I needed to do my 2nd post-baby blog post. No rambling thoughts this time though, just a straight up recipe. And a line to say that this recipe is brilliant on many levels: it is wonderful for you, perfect for the freezer and particularly good for sharing. It is as therapeutic as cooking can be and full of good stuff (and just happens to be vegan).

Turmeric + Coconut Dhal

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Hibernation, rainbows and batch cooking

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Heads up, there’s a lot of chat. If you’re just interested in the recipes, skip to the end.

Almost a year away from the blog, just over 9 months – says a lot doesn’t it? I remember when Pete first set this up for me, I used it as a way of trying to get my life in some sort of order after Archie died. Throwing myself into cooking and looking after my little unit, trying to rebuild my confidence. It was my way of coping and trying to do something constructive when I felt like I was drowning. Fast forward to the end of last year (oh if only it were that simple!), 2.5 years later, and I’m pregnant again. 3rd pregnancy in 3 years. Cue an emotional shut down. I had no interest in cooking or blogging and my main goal was to get through the day. As someone who is normally pretty open I felt totally incapable of talking about what we were going through, all I could focus on was the clock and ticking off the hours and days. Most days I felt like I was walking a tightrope and just about (but not always) keeping my shit together.

khichdi

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It’s the most wonderful time of the year (Autumn)

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I love autumn, it truly is my most favourite time of the year. Cold enough to snuggle up, wear layers and stay indoors, but still mild enough to invite people over for dinner (and wine) and guarantee they’ll come (by January you have to promise me an insane feast to get me to leave the house). Also I think food is at its peak. Spring and Summer are strong contenders, I know, but I love nothing more than the flavours, colours and textures of autumn. Pumpkins, squashes, mushrooms, orchard fruits, cabbage, kale, game… It combines a lot of my favourite things, including a natural desire to slow cook everything and fill the house with warm and spiced smells.

cinnamon-braised-lamb-shanks

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