Dahl stuffed Marrow 

I have shared a similar post before, however this time there are a few small and yet significant changes!

Homegrown tastes best and is simply better for you, I am yet to taste something homegrown that does not surpass the shop bought version in every way and this Dahl Stuffed Marrow is no exception.

The following were grown in either our garden or allotment:

  • Marrow
  • Red Hot Chilli Pepper (a small tip)
  • Garlic (3 cloves)

The following are shop bought:

  • Can of chopped tomatoes 
  • Fresh turmeric root (1 inch)
  • Fresh ginger root (1 inch)
  • Dahl lentils (1 cup)
  • Mushrooms (as many as you like)
  • Garam Masala (1tsp)
  • Sea salt (3tsp)
  • Red onion (1)
  • Koftas (2)
  • Lemon (1/2)
  • Olive oil (1/2tsp)
  • Coconut oil 2-3 tsp

With dhal I always cook 1 cup lentils to 3 cups water, get that going in a pan, bring to the boil and simmer until soft. Whilst that’s happening get your blender and add the canned tomatoes, ginger, turmeric, garam masala, sea salt, lemon, olive oil and chilli, whizz them up until smooth. In another pan heat up water (splash) mixed with coconut oil and cook up your garlic and onions, once they’ve started to sweat so to speak add the mushrooms and koftas (cut them up into any sized pieces). By now the Dahl should be cooked so add the other ingredients to the pot, I usually clean up the pans at this point leaving the one pot with the mix in on a low heat. Once everything is cleaned I grab my Marrow half it then quarter it, scoup out the seeds and place on a baking tray (bear in mind your mix will probably fall out over the edges). Add your mix to your marrows and pop them in the oven, crank up the heat according to how quickly or slowly you want to cook your dish and happy days, if like me you find you have extra Dahl left over then no problem eat on its own as a starter it tastes great. Enjoy.

I am growing tomatoes and onions, I also have turmeric root growing so some day soon I should be able to make this dish with even more home grown produce, which is exciting 😀.




Home made Halva

Recently I have been replacing cacao with carob, I still love cacao, but after leaving it out of my diet for over a week and noticing I had an addiction to chocolate; I also noticed I felt better if I ate less, for this reason I decided I had better find an alternative ingredient to continue making home made goodies and I found carob; I have used carob for many years, but it kind of took a back seat to cacao but not anymore.
The following recipe is real simple, but does require a high speed blender, it is near raw version and I say near raw because I did not test the temperature that was reached in the blending process, but it was not overly hot that you could not eat with ease straight away. As always play with the recipe until you find your perfect combo; this version is a real simple foundation.


250g – black sesame seeds
1tbsp – carob powder
1tbsp – wild honey


In a high speed blender whizz up the sesame seeds and carob first, once they have been processed add the honey. Scoop out and place on a serving plate of your choice. For best results leave in the fridge for a couple of hours.

To you all in great health

Matt Allen
The Yoga Health Coach