Lentil Mash and Kale Salad

• 4 Tbs. Extra Virgin Olive Oil

• 1-1/2 c. organic White Onion, chopped

• 1/4 c. organic California Basmati Rice

• 1-1/2 c. hot Green Tea (or boiled Water)

• 3 c. Sprouted Organic Lentils (or parboiled Regular Lentils)

• 1 tsp. Pink Sea Salt (or to taste)

Cumin for garnish is optional.

Heat olive oil in a 1 quart pot over medium heat.  Add onions and sauté for 10 minutes stirring occasionally, until golden. Add tea or water and salt. Simmer on low for 5 minutes.

Add lentils and rice, cover and simmer for 20 minutes if using sprouted lentils (35 minutes if using regular lentils). Stir occasionally so bottom does not stick to pot.

You may need to add a little more water if it looks too dry.  The consistency should be like thick oatmeal. You may use the back of a large spoon to mash some of the lentils for a creamier texture.

Taste, and adjust salt. Sprinkle lightly with cumin if desired.

Accompany the lentils with my Kale salad.

Kale, Tomato and Parsley Salad

• 3 c. organic Kale, chopped

• 1 organic Tomato, diced

• 2 organic Green Onions, chopped

• 1 c. chopped organic Parsley

• 1/4 c. chopped organic Mint

• Juice of 2 Lemons

• 1/2 tsp. Cumin

• 3 Tbs. extra virgin Olive Oil

• 1 tsp. Pink Sea Salt

Mix it all together.

Black Bean Salad

Black Bean Salad

• 4 c. cooked organic Black Beans, drained

• 1/2 c. organic sweet Onion, chopped

• 1/2 c. organic Cilantro, chopped

• 1/4 c. organic Mint, chopped

• 1/2 organic Serrano Chili Pepper chopped (opt.)

• 2 medium organic Tomatoes, chopped

• 2 organic Green Onions, chopped

• 4 Tbs. organic Apple Cider Vinegar (Bragg's is best)

• 2 Tbs. Lemon Juice

• 2 Tbs. Flax Seed Oil

• 1 Tbs. Olive Oil

• 1 tsp. Sea Salt

• 1/2 tsp. Cumin or more to taste

• Black Pepper

Mix everything together in a large bowl. Taste and adjust seasoning to your taste.

~ Bon Apetit! ♥

When Chia Met Chocolate Almond Milk..

They danced all night, and in the morning... they were one!

I happened upon this recipe for Chia Chocolate Pudding at Simplysugarandglutenfree.

I tried a version with Coconut Milk which I posted before, but I have to admit I prefer less coconutty flavor so this one is right up my alley!

Got a Chia recipe you like?  Share it with us!

The recipe makes 2 servings, so double it for leftovers!

• 1 c. unsweetened Chocolate Almond Milk
• 1/4 c. Chia seeds (regular or Salba brand)
• 2 Tbs. currants, dried cherries, or dried cranberries (optional)
• 5 - 6 drops liquid Vanilla Stevia (alcohol-free), or to taste

Pour almond milk in a pint mason jar. Stir in the chia seeds and dried fruit.

Place the lid tightly on the jar and refrigerate overnight.

Stir well, and add additional almond milk to adjust the consistency if desired.

                                    photo courtesy of Chow.com

Sweeten to taste with liquid vanilla stevia.

Serve in stemmed glass pudding cups with a sprig of Mint for a beautiful presentation.

~ Cheers! ♥

Lentil n Rice Mash aka Mjaddara

Mjaddara - Background

I make this dish when I want to travel back to my youth, to the days when someone else took care of me and cooked my favorite dishes, to a time when summers were spent at cousin's houses...walking downtown among colorful shops and busy streets... with multi-flavor ice cream cones in hand, and a string of relatives in tow.

Mjaddara tops my list of comfort foods. The warm, creamy texture and goodness of the lentils are incomparable. In Lebanon this is considered a peasant dish...I think it is King among lentil dishes!

Mjaddara

• 1/2 c. organic Brown Rice
• 2 c. organic Brown Lentils
• 1/4 c. virgin Olive Oil
• 2 large organic Yellow Onions, finely chopped
• 2 tsp. Salt (or a little more to taste)
• 2 c. hot water

Rinse rice and soak in water for 1 hour.

Pick through lentils, rinse bring to a boil. Cover and simmer for 15 minutes.

In the meantime, sauté onions in oil over medium heat until just golden.  Add the 2 c. hot water and boil 5 minutes over low heat.

Add to the cooking lentils along with the rice and salt.  Continue to cook over medium-low heat for 5 minutes, stirring occasionally with wood spoon.

Turn to low, cover and continue cooking for 15-20 minutes or until rice is done, stirring frequently to keep from sticking to bottom of pot. Consistency should be like a thick pudding.

Remove from heat and let cool for 15 minutes.  Then place 1 cups of the lentil mash in food processor and pulse 4 -5 times until mostly blended.  Return to pot and stir into remaining lentils.  (If you like your lentils whole, you may skip this step.)

Scoop Mjaddara into large bowl, or several smaller bowls. May be served hot (on cold days) or cold, accompanied by a green salad, pickles, radishes and fresh sweet onions.

Note: Traditionally this dish is eaten with pieces of pita bread folded into cones to form a scoop, then topped with a slice of onion, tomato or pickle!

~ To Your Health! ♥

Garbanzo Beans

Also known as chickpeas, garbanzo beans originated in the Middle East, the region of the world whose cultures heavily rely on this high protein legume. The first record of garbanzo beans being consumed dates back about seven thousand years. They were first cultivated in the Middle East around 3000 BC. Recent studies have shown that garbanzo bean fiber can be metabolized by bacteria in the colon to produce relatively large amounts of short chain fatty acids (SCFAs), including acetic, propionic, and butyric acid. These provide fuel to the cells that line your intestinal wall. The fiber from garbanzo beans helps supports the energy needs of your intestine.

It is recommended that you consume 1–2 cups of legumes per day, at least 4 days per week, to help lower your risk of colon problems, including your risk of colon cancer.

Garbanzo beans also contain more concentrated supplies of antioxidant phytonutrients. The mineral manganese - a key antioxidant in the energy-producing mitochondria found inside most cells - is also provided in excellent amounts by garbanzo beans.

~ Pass the hummus! ♥