There’s a lot more to Lorna Jane Clarkson than simply being an activewear mogul (although make no mistake—her designs actually make us want to work out). The Australian active living advocate wants you to adopt a healthier attitude towards every aspect of your life and her third book, Nourish, available next month, is chock full of wholesome and flavorful recipes as well as practical nutrition advice.
Lorna Jane shares a lunch recipe for Lamb and Mint Patties with Pomegranate and Sunflower Sprout Salad that you’re going to want to make again and again.
½ cup dried green lentils
8 ounces minced (ground) lamb
1 small red onion, chopped finely
2 cloves garlic, crushed
1 tablespoon tamari
2 tablespoons finely chopped
1 teaspoon each ground coriander and ground cumin
Pomegranate and Sunflower Sprout Salad
1 large carrot
1 lebanese cucumber
¹⁄³ cup pomegranate pulp (juice and seeds)
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon raw honey
2 cups sunflower sprouts
½ cup firmly packed fresh mint leaves
1 Rinse lentils well; drain. Cook lentils in a small saucepan of boiling filtered water about 15 minutes or until tender; drain. Rinse under cold water; drain.
2 Combine lamb, lentils, onion, garlic,tamari, mint and spices in a medium bowl. Shape mixture into 6 patties.
3 Cook patties on a heated oiled grill plate (or grill or barbecue) about 2 minutes each side or until browned and cooked through.
4 Meanwhile, to make the pomegranate and sunflower sprout salad, use a vegetable peeler to slice carrot and cucumber into long thin ribbons. Whisk the pomegranate,
oil, vinegar, garlic and honey in a medium bowl until combined. Add the carrot, cucumber, sprouts and mint; toss gently, season to taste.
5 Serve lamb patties with salad.
Learn more about Lorna Jane’s active living movement at MoveNourishBelieve.com.
What’s your favorite healthy meal? Tell us in the comments or tweet @OKMagazine.