Oh wow, we're one week into autumn already!
I'm particularly happy that here in Belgium, we're still having some sunny days.
But I also feel a new season is settling in. There's a new scent in the air, and I feel something is changing inside me, too.
But man, I ain't looking forward to the days getting colder!
Yes, I appreciate these colder seasons for pushing cuddling sessions with my boyfriend to the max, sippin hot tea and baking too much cake.
However at the same time, I realize I'll probably have to deal with eczema flare-ups again soon. Since my liver flush, my skin seems to have been recovering, and I've just been feeling so good about myself! Finally I've been able to sleep through the night, which makes me feel more relaxed, more confident, alive and able to move forward.
But I know that as soon as it gets colder, I'll have to deal with flare-ups again. I hope I'll be able to manage them better than last year. I'll just have to remember to keep taking good care of myself and put my own wellbeing first ♥
Actually, I'm hoping my job hunt will bring something forward soon, so I can start saving at speed rate for a winter escapade in a hot and sunny place.
Ahh, the dreams.
Anyway. I came here to share a delicioso autumn recipe with you!
After I discovered nightshades to be potent inflammatory triggers for people with autoimmune disease, I've been cutting back on eggplant, bell peppers, tomatoes and white potatoes.
So for some time I've been experimenting with substituting potatoes in classic dishes. I've come up with healthier versions of The Classics like sweet potato fries, pumpkin puree and now... a creamy celeriac lentil mash!
Celeriac — what's in it for me?
Celeriac is a root vegetable that's most commonly used in European dishes like soups, stews and mashes. It tastes slightly salty with a texture comparable to potatoes, so it makes a great substitute for classic potato mash.
What's more, celeriac contains many health-promoting micronutrients like antioxidants, vitamin K, C & B6, phosphorus & iron. It helps strengthen your immune system, supports healthy blood & bones, and helps improve digestion — making it a great vegetable to add to your autumn dishes!
I made this celeriac mash with green lentils, sautéed onion + spices and a sunflower seed cream. It's a completely satisfying meal that's also really easy to make ahead and take with you on the go!
cheesy celeriac lentil mash
ingredients + recipe
A handful of salad leaves (I used romaine lettuce but any leafy green is great)
celeriac + lentils
- 1 medium celeriac root, peeled and cut into 2sq. cm cubes
- 1 cup of green lentils, soaked for 5-8h, drained and washed
- 1 laurel leaf
- 3/4 tsp nutmeg
- 1/2 tsp pepper
- 1/2 tsp raw sea salt
- 2 tbsp extra virgin olive oil
- 1/2 cup cooking water (add more if desired)
Peel and cut the celeriac into 2sq. cm cubes. Drain and wash lentils. Add celeriac, lentils and laurel to a cooking pot and add water so that it's all just covered. Bring to a simmer and let simmer for about 5-10 minutes, or until celeriac is soft enough to mash. Drain water but keep about 1/2 cup. Remove laurel. Add nutmeg, salt, pepper & olive oil and blend.
sautéed onion w/ spices
- 1 small onion, sliced
- 1 garlic clove, sliced
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tbsp deodorized coconut oil
- 1 tbsp rice vinegar
Cut onion + garlic and sautée in a pan with coriander and cumin for about 5 min. Turn off the heat and add rice vinegar. Stir and set aside.
- 1/2 cup sunflower seeds, soaked for 1-3h
- 1/2 cup water
- 1/2 garlic clove
- 1 thumb-sized piece of onion
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp cold-pressed olive oil
- 1/3 tsp white pepper
- 1/3 tsp nutmeg
- 1/2 tsp raw sea salt
- 1 tbsp nutritional yeast (optional)
Add all ingredients to your blender & blend until smooth.
assembling your meal
Add sautéed onion and sunflower cream to the mash and mix together. Fill your plate: start with a layer of leafy greens & top with mash. Voilà! Makes a great homemade take-away meal too.
Did you like this recipe? How do you like to eat celeriac? Let me know in the comments section below! I'd love to hear from you.