A few years ago, I started hearing about this amazing charity called Charlie Waller Memorial Trust, which was set up by Charlie Waller’s family after he took his life due to his battle with the Black Dog. Since then, I go to their Carol Service every Christmas and do their canapés afterwards, I receive their newsletters, follow their activity online, recommend them to everyone, offer my services in any way that I can, and the biggest thing of all which I can’t believe I’m actually going to be doing, running the 2018 London Marathon for them! Eek!
The charity was set up in 1997 by Charlie’s family after he took his life, to help educate young people in the importance of mental wellbeing and how to help yourself and others when you are stuck in the rutt. Their work involves providing talks to sufferers and family/friends of sufferers on how to spot the signs of depression and what you can do; teaching young people how to look after their mental wellbeing; provide professional help when someone is in need, as well as training health care professionals in identifying and supporting those with depression; providing self-help resources and continually researching new evidence-based therapies.
They have always been so loving and supportive to me in my journey, though I have never personally had to use their services, but I have seen and met people who have and their work is truly phenomenal. Anyone who helps spread awareness have my full attention 24/7 and these guys are just nailing it!!
Recently they asked me to be part of their 2018 CWMT calendar which I, of course, accepted! So, I am Miss January! Well, one of my recipes is! I feel so privileged to be part of their work and will continue to support them in any way that I can. Soon I will be setting up my own fundraising page for the London Marathon which I will share, but in the meantime, please do visit their website, spread their love and if you can, make a donation or buy their calendar so they can continue to support and help fellow depression sufferers.
Here is the recipe that I provided for them – do give it a try as it is a GREAT winter warmer and cold/flu buster, as well as being super easy to do. Let me know how you got on and if you do make it, post it on Instagram and tag me (@cooking_through_recovery) and use the hashtag #cookingthroughrecovery.
Love and hugs x
Chicken and Ginger Daal Soup
For the base:
4 Chicken thighs
4 Whole garlic cloves (skin on)
2 Thumb-sized knobs of ginger (peeled and sliced lengthways in half)
500g red lentils
1tbsp curry powder
For the tarkka:
1 Onion (sliced)
4 garlic cloves, slices
1 tsp mustard seeds
1 tsp Coriander seeds
1 tsp cumin seeds
1 tsp chilli flakes (add less or more depending on your tolerance to spice!)
4 tbsp oil (veg/sunflower/coconut or ghee)
Put all of the base ingredients in a large saucepan and add enough water to just cover them. Bring to the boil then turn the heat down and simmer with the lid on for about 3 hours until the lentils have turned to mush. Add the curry powder and keep warm.
Once the base is ready, heat a frying pan on a high heat, add the oil and the onions. Stir continuously until the onions start browning and add the garlic. Continue to brown the onion and garlic until they are nice and crisp and add all the spices and dried chilli. Stir them all together. They will start popping so be careful! After a minute of popping, add the markka to the soup and give it a good stir. Season with salt and pepper.
For a vegetarian/vegan option, substitute the chicken for a small butternut squash and cut in to one inch (2.5cm) chunks.