Tag Archives: Lentils

Harvest Lentil Salad

harvestlentilsalad

Recently, I was invited to do a cooking demo and cook for a local Food Bank to celebrate the harvest + World Food Day. It brought back so many memories of when I was the coordinator of Tucson Food Day just a few short years ago.

This event was a beautiful celebration! First, I cooked all day with lovely friends and volunteers, my children were nearby most of the day content + happy (yes, I was stunned, too), and then I did a cooking demo that was light-hearted + well received. But, my favorite part happened a few weeks earlier when I walked into the Food Bank and they showed me all of the foods available to their clients that they were eager for me to cook with and share.

Barely wilting cabbage, banged up winter squash, onions and carrots– the recipe ideas were pouring out of me onto my handy clipboard. But, then they opened a large bag with teeny-tiny black seeds and asked me “What in the world are these?”

“Beautiful beluga lentils” I seriously had to exclaim!

These lentils are unique and they get their name because they look just like beluga caviar. What a treasure to find in the Food Bank! I took some home to test out a new recipe using the other produce and goods available to the Food Bank clients.

The result was this simple salad. Consider this a base recipe. A recipe that would happily enjoy a bit of sparkling up with bits of dried fruit such as minced apricots or cranberries or even the jewels of pomegranates. The crunch of various nuts or seeds, such as toasted almonds, crumbled pecans or last week’s Candied Chipotle Pepitas would settle in nicely with these lentils. Roasted veggies, roots, or shreds of leaves could be folded in as well. A crumble of feta or shavings of parmesan would also do well in this dish. It calls for water, but cooking the beans in broth adds yet another layer of flavor.

This can be a simple weeknight meal or a side dish to an elaborate holiday dish. Let me know how you glam up these simple belugas.

Harvest Lentil Salad
Beluga Lentils can be found in specialty shops, gourmet groceries, co-ops or health food stores. Another lentil such as French, Green, or Brown lentils can work instead. The only lentil I would avoid are the thinner lentils, such as the red, which are better for soups than salads. 

1 onion, finely chopped
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1 cup beluga lentils, or french or green
3 cups water, or unsalted broth
1 1/2 teaspoons salt
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1/4 cup extra-virgin olive oil
1 apple, cored and finely chopped
1/4 cup sage, washed and finely chopped, or thyme or parsley

Place the onions, lentils, and chopped carrots (or squash/sweet potatoes) in a pot covered with the water and a lid. Bring up to a boil and then reduce to a simmer for about 40-50 minutes until tender to the bite. Once the lentils are nearly done, add half of the salt. If there is extra water, increase the heat to boil it off quickly or strain off the liquid using a wire mesh strainer.

In a large separate bowl, whisk together the vinegar and honey. Slowly drizzle in the olive oil while whisking rapidly. Add the remaining salt. Fold the cooked lentils into the dressing and then add the apples and fresh herbs. Serve warm or cool and serve chilled.

What a Mama really wants + Strawberry Almond Lentils

Strawberry Lentil Salad

When you dive into the world of being a mom there is a lot of on the job training. I attempt to keep a routine, but if your children are anything like mine they spend most of their time throwing wild cards your way. Fortunately, their distractions are often cute, sweet + lovable, it is all about balance right? Keeping a schedule is a splendid idea that has helped me in many ways, but I have noticed it must have the flexibility to be completely scratched or overhauled at a moment’s notice.

At home, I have created a few strategies to allow me a bit more peace and sanity. The first is that my husband and I have a completely nerdy weekly meeting. This has lead to some big changes for us. First, we have started to climb our way out of debt as we spend time every week talking about where our money is coming and going. We still have a winding road ahead of us, but for the first time in our relationship we feel in the driver seat of our finances, not the other way around.

With this mini-success, we found ourselves eager to tackle other elements of our life. Simply knowing what is going on with our shared calendar has led to less surprises throughout our week. That all being said, what excites me the most is that we actually talk about our meal plan for the week, too.

Since starting the meal planning service, I usually create new meals + recipes on a regular basis. Because of this, I have often let the creativity of the ingredients and my whimsy lead me on a daily basis. This is my happy place. However, with two children taking turns craving my attention, this has lead to more frustration than not… for all of us. Basically, I have historically been the cliche: the cobbler who’s children have no shoes. I haven’t always meal planned for my family. Yup, kind of embarrassing considering my line of work.

By making my spouse an accountability partner things have changed around here. Our meals are more lovely and coherent. Our children get fired up about dinner (although, let’s be real- not exactly every time, they are wild cards, people!). But, the biggest thing is that I feel more sane and calm. When dinner finally arrives I can actually sit, dine and enjoy my favorite people and munch on some really good food. And one final secret- I don’t always follow the meal plans exactly, (which makes my untamable creative side very happy) but just having a starting point has made our dining experience more realistic, predictable, and enjoyable.

With Mother’s Day around the corner, I have been thinking, isn’t that what most of us mamas want? A little calm? A little more sanity? A bit more relaxing- hey, I love you and all of your wild cards- time with our family?

Considering my own motherly cravings, I have started to uncover ways to make Lilly’s Table embrace the mama lifestyle. I have always been excited about what I create on Lilly’s Table, but I have recently been working very hard to create a program that I hope every mom will love up as you enjoy meal plans that work with your schedule that are built around the seasons, veggies and everything you and your family love. I will be sharing a bit more this month, but put June 1st on your calendar for a whole lot of meal planning fun.

Me and my sweet girl who turns five on Mother's Day!

As I get my ducks in a row, I would greatly appreciate hearing from YOU! Whether you support a mom or are a mother yourself, what do YOU need in order to get a beautiful, seasonal meal on the table every night?

Finally, I am giving the first 20 mamas who sign up for service between now and Mother’s Day the first two months for free. Become a member today and you will be the first to hear about the exciting new changes on Lilly’s Table! Simply use this promo code: wmwfmd.

Of course, I do not want to leave you without a recipe to try. I originally made this recipe for my daughter’s first birthday. She is turning five on Mother’s Day and I am thrilled to be sharing this ‘day I became a mama’ with her. I made the Strawberry Almond Lentils again just the other day and was actually surprised by how few steps and ingredients there were. This toss of lentils is perfect for the sad slightly shrinking strawberries that I find myself pulling out of the back of the fridge wondering how such little sweethearts could have been shoved to the back like that. Who would dare do such a thing? (Please note, I am most likely to be blamed, I get a bit wild when the kitchen muse arrives.)

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Strawberry Lentil Salad

1 cup dry lentils, french, green or beluga
1 cup almonds, raw + whole
1 1/2 cups strawberries
2 tablespoons balsamic vinegar
1 teaspoon honey, optional or your favorite sweetener
5 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 stalks celery, (or chard stalks, or carrots or sweet peppers)
4 green onions, finely minced

Rinse and pick through the lentils. Bring the lentils up to a boil with at least three times the amount of water. Depending on the size of the lentil (tiny red are faster than the larger brown, green or french variety) boil for 15-45 minutes. When the lentil is tender to the bite it is done. Try not to over cook since this is essentially a salad and you don’t want it to be mushy.

Whisk together the vinegar, honey, salt & pepper. Slowly whisk in the olive oil to emulsify. Add the lentils to the dressing as soon as possible to marinate slightly.

Roughly chop the whole almonds into bits and pieces. Spread on a baking sheet and toast at 375 for about 5-10 minutes. Watch them carefully and stir periodically. They can go from raw to burnt very quickly.

Next, wash the strawberries and chop into small pieces. Mince the celery or any other veggies such as carrots or chard stalks.

Gently toss the lentils with the minced almonds, strawberries, celery and green onions.

Serve warm or cooled as a salad.

Warming up, not Detoxing down

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The highs of the holiday season, whether the stress was positive or negative, leaves most of us with a bit of a let down. Or maybe in my case it is really just a sugar crash after I realize my Christmas Cookie tin is empty.

As we commit to a renewed year of health, success or whatever your heart desires, I find this post-holiday time is a bit like climbing a mountain after dancing your way into a deep valley. While the holidays are a whirlwind of fun, I sometimes wish I was starting the trek up to all of my higher goals with the person who I was back in September.

Alas, here I am, my body a little more tired and my mind a bit more relaxed, but dare I say slightly unmotivated. With the enthusiasm of resolutions around me, I enjoy picking up on the excitement. Although, as in last year’s case, I gave myself a bit of grace, let go of my usual intensity and instead simply survived until I surrendered.

I didn’t mention food in that previous post, but it certainly, as always, was a big factor in what did and did not happen in my life. When I consider the meal plans I am sharing in January, I think about how many of you will wonder where the smoothies and juicing recipes are that will help throw you into all of your diet resolutions.

Let me share something I have learned from my dear friend Naturopathic Doctor Kaycie Rosen Grigel. January, despite its post-holiday gluttony, is a terrible time to detox.

I can hear you frantically wondering what I am talking about as you look at advertisements, posts and pins for all of the get-your-body-back diets that promise to help you drink & shrink into pre-holiday figures.

Now, it is not that I am against a good detox. Dr. Grigel has actually helped me with a detox that was an incredible experience and I honestly cannot wait to do it again. (I will even go so far as to say: stay tuned!) The reason to avoid a detox this time of year is actually more reflective of the rhythms of the season.

Even when I lived in mostly sunny & hot Tucson, January and February made me want to curl up, snuggle with a buddy and fill my body with warming, comforting foods. Although, please do not take me for an indoor only soul as I love to ski, snowshoe, read near a fire after sunset and dance outdoors whenever possible, too.

Regardless of my activities, only occasionally do I crave a cold, sweet (or even subtly sweet) liquid during the winter.
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I completely respect that a smoothie or fresh juice may be all you want to drink right now and I imagine if you crave them you know exactly what to throw in your blender or juicer. But, I implore you to step outside (as I so often ask my daughter to do on days when she refuses a jacket) and consider your natural place in this world. A chilly participant who needs to refuel for a season of staying inside cozy or playing outside while breathing in the crisp air.

Maybe this new year skipping the detox trend in January and opting for foods that truly refuel will give you the body and spirit you desire for 2014.

Of course, I also want to feel refreshed and rejuvenated after the gluttonous holiday season and my best strategies are with steamy vegetable packed soups, bone-broths and cups of my favorite herbal infusions and teas.

Lilly’s Table meal plans this month are full of plant focused warm-inspiring real food. A beloved recipe that can be made vegan or chicken broth based is the nourishing Hearty Miso Soup. One slurp and your body will be thankful.

I did sneak in a smoothie for this week’s meal plan as I didn’t want to disappoint- since ’tis the smoothie season, but it is a simple Banana Nut Smoothie which is protein packed with any nut butter of your choice. Perfect for those days (chilly or not) when you are craving ice cream! I am clearly still having a few post-Holiday sugar cravings. 😉

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May you find comfort in everything nature has in store for you this month.

In delicious health,

Chef Lilly