Indian Spiced Lentils w/ Kale
1 cup lentils (green or brown) 1 tsp pure salt 1 bunch of kale, stems removed and chopped 2 TBSP coconut oil, butter, or ghee 1 heaping tsp ground coriander 1/2 heaping tsp ground cumin 1/2 heaping tsp ground mustard 1/2 heaping tsp hot red pepper flakes 2 garlic cloves minced 2 tsps minced fresh ginger root Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 mins. Reduce heat; simmer until lentils are tender but still hold their shape, 20 – 25 mins Add kale during the last 5 mins of cooking. Meanwhile, heat oil (or butter) in large skillet over medium heat....
Read MoreChickpea Patties
1 cup dry chickpeas soaked 24 hours 1 cup steel cut oats, soaked 4 – 8 hours 1/2 cup sunflower seeds, ground 1/2 cup whole grain flour (I use teff flour) 1 medium onion, finely chopped 2 TBSP tamari/soy sauce 2 TBSP melted butter, coconut oil, or ghee 2 tsps pure salt 1 well beaten large egg Rinse the soaked chickpeas thoroughly. Put the drained chickpeas in a food processor and process until coarsely ground. Drain the oats, add them to the chickpeas & process until combined. Add the remaining ingredients & combine. Tear off 12 square sheets of wax paper. Divide the bean...
Read MoreKale, Collard & Basil Salad
4 curly kale leaves, chopped (stems removed) 2 collard leaves, chopped (stems removed) fresh basil (use as much as you want – I use a lot!) 2 tsps extra virgin olive oil 2 tsps fresh lemon juice 1 garlic clove, crushed 1/8 tsp pure salt dash of cayenne pepper Place kale, collards & basil in a bowl. Combine remaining ingredients & pour over greens. Marinate for 10 mins @ room temperature before serving. Serves 2. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw Food Made Easy”. Very easy (indeed)...
Read MoreBrown Rice & Adzuki Bean Patties
1 & 1/2 TBSP coconut oil 1 & 1/2 cups red onion, roughly chopped 1 cup celery, chopped 3 large garlic cloves, finely chopped (or pressed) 1/4 tsp pure salt freshly ground black pepper to taste 2 cups cooked short grain brown rice 1 can adzuki beans (or black beans) 2 & 1/2 TBSP high quality ketchup (no HFCS !) 2 TBSP good quality BBQ sauce 1 & 1/2 tsp dijon style mustard 1 & 1/2 tsp fresh rosemary, finely chopped 3/4 tsp pure salt 1 & 1/2 cups whole grain breadcrumbs 2 TBSP coconut oil (for frying) Heat the oil In a skillet over medium heat. Add the onion,...
Read MoreSpicy Brown Rice Stuffed Peppers
1 cup brown rice (uncooked) 1 & 1/2 TBSP coconut oil, butter, or ghee 1 large onion, finely chopped 1 cup grated carrot 1 cup finely chopped celery 1 tsp pure salt freshly ground black pepper to taste 1 tsp dried basil 2 TBSP sunflower seeds several dashes of cayenne (optional) 4 large red bell peppers, cut in half lengthwise & seeded Preheat oven to 350. Cook rice according to package directions. In a large skillet, heat oil over medium heat and saute the onion, carrot & celery for a few mins, stirring regularly. Mix in spices and sunflower seeds, and cook another few mins....
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