Meet Justine Murphy—a dynamo in the world of entrepreneurship, culinary arts, and media. Not only is she a celebrated cookbook author, podcast host, presenter, and journalist, but she also wears the hat of CEO and Founder at the luxurious food and lifestyle company, mymuybueno.
Justine's journey to founding mymuybueno in 2011 is nothing short of inspirational. Her career kicked off as a private chef on super yachts, following an earlier background managing restaurants in London's vibrant hospitality scene. Her diverse experiences laid the groundwork for her remarkable success story.
What truly distinguishes Justine is her unwavering resilience and determination in overcoming life's toughest challenges. Her journey through adversity showcases her incredible strength, setting her apart as a true inspiration to many.
Passionate about people and food, Justine's drive knows no bounds. Her infectious love for the culinary arts and her genuine connection with individuals make her a trailblazer in the industry. Beyond her role at mymuybueno, Justine contributes her insightful writings to Rolling Stone and plays an active part in the Guild of Fine Food Writers, highlighting her multifaceted expertise in the media landscape.
Joining forces with Rolling Stone and the Guild of Fine Food Writers isn't just a testament to her talents; it's a reflection of her unwavering commitment to excellence across various domains.
Justine Murphy's journey isn't just about success—it's about resilience, passion, and an unwavering dedication to both her craft and the people she serves. Her positive energy and unrelenting drive continue to make waves, inspiring others to embrace their dreams and overcome any obstacle in their path.
Lentil Dahl
My lentil dahl is the perfect winter warmer. You can just throw everything in and let it slowly cook away and provide the most gorgeous easy to cook, hearty bowl of goodness. It's plant-based and nourishing. I love it with a dollop of coconut yoghurt and sliced avocado. - Justine Murphy
Serves 6
Spicy and comforting, this is simply perfect on its own or enjoyed with rice, flatbreads and pineapple chutney. It’s also great served as a side with an Indian style spread (p.108).
2 tbsp coconut oil
1 tsp each of cumin seeds and mustard seeds
1 onion, finely diced
2 cloves of garlic, peeled and finely chopped
2 red bird's eye chillies, finely chopped
1 tsp fresh ginger, peeled and grated
1 large tomato, finely chopped
2 tbsp coriander stalks, finely chopped
1 tsp each of ground coriander, cumin, cinnamon, turmeric, curry powder
and dried chilli flakes
350g dried green lentils
400ml vegetable stock
800ml tinned coconut milk,
shaken well before opening
Pinch of flaked sea salt
Squeeze of lemon juice
100g fresh coriander leaves, chopped
1) Place a large pan over a medium heat, melt the coconut oil in it, then cook the cumin and mustard seeds for a minute until fragrant and starting to pop.
2) Add the onion, garlic, chilli, ginger, tomato and coriander stalks to the seeds and cook until the onions and garlic start to soften, then add all the remaining dry spices and mix well.
3) Stir in the lentils, vegetable stock and half of the coconut milk. When it all starts bubbling, reduce the heat to low and cook the dahl for 2 hours with the lid on, checking on it often and stirring to ensure that it doesn’t stick to the bottom. If it starts to stick or looks like it’s drying out, add up to 200ml of water.
4) Once the lentils are cooked, add the remaining coconut milk and stir through the dahl to make it really creamy. Add salt to taste at the very end of the cooking process (any earlier will make the lentils toughen up). Add a squeeze of lemon juice then serve with the fresh coriander, rice or flatbreads and pineapple chutney (p.195).
From The mymuybueno Cookbook by Justine Murphy.
"Much more than just a cookbook, this is a book to inspire, to share, to reflect - with good, healthy, refined sugar-free food at the heart of it."
