RED LENTIL SOUP
|1 Â½ cups||red lentils|
|4||garlic cloves, chopped|
|2 slices||fresh ginger root, each about the size of a quarter|
|2 medium||carrots (1 cup grated)|
|1 cup||tomato, chopped, (fresh or canned with juice)|
|1 small||red or green pepper (1/2 cup finely chopped)|
|1 Â½ cups||chopped onions|
|2 tbsp||olive oil|
|1 Â½ tsp||ground cumin|
|1 Â½ tsp||ground coriander|
|2-3 tbsp||fresh lemon juice|
|Salt and ground black pepper to taste|
|Fresh coriander for garnish|
- Sort and rinse the lentils. Put them into a soup pot with the water bay leaves, garlic, and ginger. Cover and place on high heat.
- Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to a boil, stir, reduce the heat, and simmer, covered for 15 to 20 minutes, until the lentils are tender.
- While the vegetable simmer, sautÃ© the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander and cayenne, and sautÃ© for another minute, stirring to prevent sticking. Remove from the heat. When the lentils are tender, remove the bay leaves, and ginger from the soup pot. Stir in the sautÃ©ed onions and the lemon juice. Add salt and pepper to taste.
Per 8 oz serving: 82 calories, 3.3g protein, 3.2 g fat, 11.2g carbohydrates, 74 mg sodium, 0 cholesterol.
Recipe from the âMoosewood Restaurant Cooks at Homeâ cookbook.
MADRAS RED LENTIL SOUP
|5 cups||red lentils|
|Â¾ tbsp||Mustard seeds|
|Â¾ tbsp||fenugreek seeds|
|2 tbsp||cumin seeds|
|Â¾ tbsp||coriander seeds (optional)|
|1 tsp||curry powder|
|4 cups||onion, thinly sliced|
|4 cloves||garlic, minced|
|2 inches||fresh ginger, chopped|
|1 tsp||Cayenne pepper|
|3 cups||coconut milk|
|4 cups||tomatoes, chopped|
|Â¼ cup||lime juice|
|2 cups||fresh cilantro|
|2 tbsp||mushrooms, chopped|
- Rinse lentils 5x. Cook in 10 cups water for 30 minutes. While lentils are cooking, toast the fenugreek, mustard, cumin and coriander seeds in a frying pan with some oil for 1 minute. Add crumpled bay leaves, curry powder, onions and garlic. Cook until onions are tender, set aside. Cook mushrooms with some oil in a pan. When lentils are done, add ginger, cayenne, turmeric, sugar and salt. Add the onion mixture. The soup should be thick, beware of sticking on bottom of pan. Add the coconut milk, tomatoes, lime juice, cilantro, mushrooms. Stir and enjoy.
GLUTEN FREE SPROUTED BREAD
This recipe uses sprouted grains because they are much easier to digest, and full of enzymes and increased nutrients. The sprouting process brings the grain kernel to life for germination. âSproutedâ grain breads can be flourless. Most gluten-free breads on the market are laden with fruit juices, whereas this recipe uses agave because it is much lower on the glycemic index. Note that flax seed meal is a perfect vegan (or otherwise) egg substitute when simmered with water, because it develops into a gel-like consistency.
Soak the millet, quinoa, and sesame seeds for 24 hours in enough water to cover. Hopefully the grains will begin to sprout, but may not. (They will still soften considerably, making them easier to digest.)
|1 cup||sesame seeds (for fiber and protein)|
|Â½ cup||coconut flour (very high in fiber)|
|Â½ cup||rice flour|
|2 tbsp||flax seed meal (egg substitute; high in Omega-3|
|1-2 cups||almond milk|
|4 tbsp||coconut oil|
|2-3 tsp||agave, or to taste|
|Â½-1 tsp||sea salt|
|3 tsp||baking powder|
|1 tsp||baking soda|
- Strain and rinse.
- Preheat the oven to 350F.
- Divide and puree half of the mixture in a blender with half of the almond milk, and pour into a large bowl. Repeat with the other half.
- Stir in the rice and coconut flour, sea salt, baking powder, and baking soda.
- Add the flax seed meal, coconut oil, and water in a small saucepan. Bring to a boil and let simmer until the flax seed is very glutinous. Pour into the bowl with the other ingredients.
- Stir thoroughly to blend.
- âGreaseâ a standard-sized bread pan with coconut oil, and pour the ingredients into it.
Bake at 350 F until done, and an inserted knife pulls out clean, about 1 hour. (Cover with a sheet of aluminum foil if the top is browning too fast and the center of the bread hasnât cooked thoroughly.) YUM!
Original recipe from www.anniebond.com
|2 cans||chick peas, drained (or Romano beans)|
|Â½ onion||red or sweet onion|
|1 clove||garlic, minced|
|Juice of 1||lemon|
|3 Tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|Dash||tamari or Braggs|
|1 Tbsp||tahini or 1 tsp peanut butter|
- Add above ingredients to food processor and blend until smooth. Can add more oil if you prefer a runnier consistency.
BASIL ALMOND SPREAD
|1 cup||basil, tightly packed|
|1/4 cup||filtered water (or less depending on how thick you want it|
|1/4 cup||olive oil|
|2 tbsp||lemon juice|
|1 tbsp||bragg liquid aminos|
|2 tsp||garlic, minced|
|1/2 - 1 tsp||salt to taste|
|dash||black pepper to taste|
- Soak almonds overnight (about 8 hours)
- Peel skins off by squeezing at one end. If time doesn't permit leave skins on.
- Place soaked almonds in food processor and process until fairly smooth.
- Add in remaining ingredients and process until smooth or to desired consistency.
- Serve with your favorite crackers.
- Keep in fridge for up to one week.