The nights are drawing in and the weather is getting colder, the Christmas adverts have started on the TV, and you just want comfort food. Yep, welcome to winter.
At this time of year, it’s important to get the right nutrients in. Micronutrients, which includes essential vitamins and minerals, will help maintain the immune system and optimise health throughout the winter months, when many of us are more susceptible to illnesses. Plenty of colourful fruit and vegetables will help maximise your micronutrient intake.
It’s also important to get the right balance of carbohydrate and protein, to help you complete and recover from any hard training sessions, but also to maintain immune function and everyday health. Cutting down on macronutrients can compromise your health and immune system, not to mention training!
Pritch gives us this simple recipe for vegan cottage pie – a hearty winter warmer with all the goodness you need to stay healthy.
1 x red onion
1 x courgette
4 x carrots
3 x peppers
1 x tin of tomatoes
200g of green lentils
2 x bay leaves
1 teaspoon of smoked paprika
Around 8 good sized potatoes
A piping kit (although not 100% necessary)
Prepare all of the veg, chopping it up into nice chunky pieces.
Transfer all the prepped veg into a pre-heated oiled pan (Pritch uses rapeseed oil).
Sweat the veg for around 5 mins.
In the meantime, prep your potatoes and add to boiling water.
Make up approx half a jar of vegetable stock.
Season, and simmer the veg for a another 10 mins.
Then add the stock and tinned tomatoes and a dessert spoon of tomato puree.
Add the lentils and let simmer for 5 mins.
Add a teaspoon of smoked paprika and 2 bay leaves, and mix in.
Mash up your boiled potatoes, add some dairy free spread.
Once the green lentils have grown in size and sucked up some of the liquid, add it to a bowl and pipe your potato as a topping. Be careful as it’ll be hot!
Pre heat the oven to 200F and put in the oven for 45 mins.