Tag Archive for easy recipes

My Good Friend, The Humble Lentil

Each season I take 21 days to eat an entirely plant based diet and remove common allergens and inflammatories from my food routine. Some foods I decide to take longer breaks from, and others I can’t wait to get back to, and these choices change every season. Why is this important for the context of this post? For a couple reasons.

So simple. So delicious.

The most important reason is that each time I do a Restoration, my test kitchen goes into overdrive to keep a constant sense of discovery within the practice and to bring a vital experience of creativity to my kitchen. Or just to wake me out of a rut I can tend to fall into. It’s been my experience that people assume since I am a health coach and I do this kind of work daily, that my relationships to food, cooking and creative practice are all locked down. Like I am a born-again kind of health nut after my years of questionable choices and that I arrive here beyond all the challenges that go with this body. The belief is that I kind of levitate through the kitchen, a blissful fountain of delicious ideas pouring forth out of a traditionally gorgeous figure, equipped with the kitchen skills of a chef. And I’m probably over here dispensing advice and silently judging those of you who don’t give a shit what a hemp heart is. Some assumptions sashay along the path that I’m sporting a healthy glow after an easy nine mile run through the countryside and I’m looking forward to my fresh pressed green juice as I sit and solve all the digestive problems of every client I meet and pluck magical solutions to each conundrum of every soul and hand them out benevolently each hour. I wrap each day on the foam roller applying a soothing self-massage to my shoulder, so sore from patting myself on the back for a wonderful day of saving people from themselves and their terrible habits.

The truth is, my struggles happen alongside everyone else’s. Seasonal restorations have become a deeply important practice for me to re-set not just my body, but my routine in the kitchen. To keep learning, and to stay fresh as a facilitator and a human being. I usually adopt a new cookbook, or a new-to-me cookbook to study each season (or several) and bring new flavor profiles and skills to the experience for myself and my fellow Restorers.

Green, red, and French lentils. The French tend to hold together the strongest, as do the unpictured black, or Beluga lentils. Green and Red are perfect for soups. Pottery by the talented Charlene Swift.

The other reason it’s important for me to tell you that I’m at the tail end of the Spring Restoration is that before I began this season, I had been on a serious coffee bender. I had to begin weaning myself off The Bean because I was not only having my morning cup, but indulging every mild yen along the way as well. I’ve noticed that as The Keurig rises to World Domination leaving a brand new trail of plastic for our oceans in its wake, local businesses have set them up all over the place as welcoming committees for all of us as we wait. There is one at the vet, the tax people’s office and the local farm supply place. There’s samples at the grocery store and a station at the farmer’s market. Even the 9th ring of hell at the state car inspection place has set up a friendly interlude with Maxwell House K cups and artificial creamer. The original impulse for me wasn’t even about the coffee, it’s that I am such a SUCKER for FRIENDLINESS in a world that may be heating up on the weather front, but is growing decidedly colder in the human interaction arena that I want to be a part of each and every act of public kindness I can find. Couple this with my love of coffee and WHOOP, there it is.

As you might be able to guess by the heroic and rambling length of the preamble to the lentil

I DRANK COFFEE TODAY FOR THE FIRST TIME IN THREE WEEKS AND I AM HIGH AS HELL.

It’s a little fucking slice of heaven, frankly. Half the reason I love quitting coffee four times a year is the total euphoria of the return of the first cup. I mean, I fucking LOVE IT. I’m sure after reading about my former enthusiasm for crystal meth, this comes as no surprise in the neighborhood of my proclivities, but OH, how the rock and roll lifestyle moves along. I could not be luckier or more deeply grateful that my big rush is now a stovetop espresso while wandering through the garden to see how much the parsley grew in one day of sun.  Ahem. Feel free to update your files about how health coaches only make perfect “healthy” choices. Or at least me. I will work on dismantling my suburban punk perfectionism one glorious cup of coffee at a time.

So. What about lentils?
Yes, the wonderful little lentil.

Many years ago, I think it was 1993 in Portland, OR at a vegan lesbian potluck, someone gave me a slice of lentil loaf. The offering arrived on my plate dense and brown and sad, dotted with specks of hopeful carrots and weighing about a full metric ton. SO depressing. Obviously, this not only put me off lentils for a solid decade, it filled me with an expansive dread that perhaps my love of butches might be doomed to arrive with a community hot girls but abysmal, flavorless, vegan food experiences. Now, I can’t stand by while both vegans and lesbians have to shoulder the atrocity of what transpired at so many similar potlucks from the 70s through the 90s. Not to mention the punishment the good name of the lentil has taken.

GODDESS BLESS THE HUMBLE LENTIL.

I got this recipe from my favorite cookbook of the season which I can’t shut the hell up about, Amy Chaplain’s At Home in the Whole Food Kitchen. The only thing I’ve changed is that she uses 3 cloves of garlic and I use 5 because when it comes to garlic, in our house, MORE IS BETTER.

Such satisfaction. And such a taste sensation.

Amy Chaplain’s Lemony Marinated French Lentils

1c French Lentils, sorted and washed
3c filtered water
3 bay leaves
5 whole garlic cloves, peeled
2 in piece kombu (cooked with legumes, this can help with gas later. You’re welcome.)
Zest of 1 lemon
2T lemon juice (1/2 a lemon)
3T olive oil
1/2t salt, more to taste
Freshly ground black pepper
Chopped fresh parsley to garnish

Soak your lentils. Amy says 12-24 hours but 4 will do. And if you forgot, just rinse and add 5 minutes to your cooking time. Drain the lentils and put them in your heavy pot with your kombu, bay leaves and garlic cloves. Bring everything to a boil, then turn your flame down to a simmer, cover and let cook for about 25 minutes (30 if you didn’t soak). You want your little lentils to be soft, but not coming apart into a mush.

While everything is cooking, combine the rest of your ingredients (except parsley) in a bowl and whisk together. Drain your lentils when they are ready and stir in your wet oil mixture.

Part of why I love this recipe so much has to do with what happens after. You can serve these on their own as a main if you like. They are bright tasting and zingy and filling and taste divine. You can also chill them and have them next day as a plant protein in a salad, or transform them into a salad of their own, adding diced tomatoes, red quinoa, radishes, cucumbers and carrots OR you can put them back on the stove with a cup of vegetable broth, bring to a boil and turn down to simmer once again and VOILA, you’ve got a killer lentil soup in 15 dang minutes.

 

 

Not Just for Hugging Trees: Cauliflower Millet Mashup

Like Birkenstocks, millet isn’t just for hippies anymore. If I can be any force for the reintroduction into the mainstream of the wonders of millet, let it be so. As far as grains go, it has a good amount of vegetarian protein (6 grams), it’s gluten free for people practicing an auto-immune protocol, or those who are sensitive to the gluten, AND it tastes relish.

One of the problems with millet is it’s gotten some pretty bad PR. But look, if Helen Mirren can proclaim her love of Crocs and still be so hot, then you can give millet a try.

Let’s start with my current food darling, Amy Chaplain, and cook up a version of her mash. I have made this stuff EVERY week for 3 weeks since I got the book. I’ve served garlic greens on it, eggs, stirred in mushroom medleys and stuff roasted squash with it. It’s divine. Not only do you get a kind of corn-like flavor profile, you also get the added nutrient dense benefits of cauliflower along with it. PLUS, for kids who love grains and stray from vegetables THIS IS WHERE YOU CAN MESS WITH YOUR KIDS!!! It all looks beige to them and goddess knows, children love boring beige food. Look, I’m not trying to insult your kids, but AM I WRONG??!?!?! No. So try this. They won’t suspect a thing.

It’s fast, it’s versatile, it’s great for a whole family and it’s so affordable as quinoa skyrockets and cauliflower comes into season.

Ingredients

1 medium head cauliflower
1c millet, soaked overnight
1 1/2t sea salt
1/2t ground black pepper
2 1/2c water or vegetable stock

Rinse off your soaked grains and put them in the pot with the florets from your cauliflower, the broth/water and the S&P. Which is to say, PUT EVERYTHING IN THE POT. Bring the mix to a boil, then turn down to simmer and cover for 20 minutes. Check to see if all the liquid has been absorbed right about now. Then mash everything together.

You can add sautéed mushrooms, crispy onions or leeks, top with tamarin, flax oil, walnut oil or any other flavor you’re going for. Stirring in fresh spinach is delicious. Adding hippie dust is great too. The render greens are flash-cooked just by the heat of the mash and it’s DELICIOUS. Top with a toasted seed and nut mixture for crunch or have it on seed toast. Experiment! Let me know your favorite concoctions.

YUM.

 

Who Has the Energy to Cook, Dammit?

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HAPPY NEW YEAR!!!

Welcome back to your regularly scheduled life! The holidays can be pretty draining. Even when they are the most fun and exciting and delightful. Plus there’s the possibility that the holiday season is extra awful for a person. So, a human can really grind the gears moving from extended holiday back to work. And what if on top of that, you had to do all the laundry and answer 11,846 emails and mop the floors and get groceries and follow the old dog around the yard in 19 degree weather because everything is covered in ice and he slips and falls and can’t get up. What if all that is happening and now it’s time for dinner and you just don’t have it in you to call up your inner domestic goddess.

IT’S COOL. You don’t have to resort to mac and cheese from a box. (But, of course if you want to, I get it, and I won’t stand in your way. I will say, however, that I find a little Cholula really helps it along.)

But it’s a brand new year! You want to keep your healthy intentions intact. You also want to eat pretty quick and you want something warm.

Here’s an easy dish that tastes delicious and is ready in about the same time as the dang mac and cheese. You need to have a few supplies on hand but I bet you do. This is the exact reason I always have a few cans of organic vittles around.

The Best Lazy Chickpea Stew

1 onion
1 clove mashed garlic
1/2 t sea salt
2T olive oil
1t dried oregano
1/2 t ground cumin
1/4 t cayenne
1/2 c vegetable broth
1 can organic diced tomatoes
1 can organic chickpeas

Throw that olive oil into a skillet and heat it up. Slice your onion into moons and cook it until it’s translucent. Then add your garlic and spices. When you see the oregano start to plump add the can of chickpeas and and cover with all the spices and oil. Stir for about 2 minutes. Then add in your veggie broth and bring to a boil. Once you’ve got your broth going add in your can of tomato goodness and stir. You can add salt to your liking.

BOO-YAH!!!

20 minutes later you have a healthy meal PLUS leftovers for lunch this week. So delish. When you’re not in a rush, you can make this from scratch in the summer with soaked chickpeas and fresh tomatoes from the garden. It’s just killer.

 

Lucky Devil Bread

I have gotten so many requests for this bread recipe, I’m gonna cut right to the chase.

NO GLUTEN.
NO REFINED SUGAR.
NO FLOUR.

I found the original recipe here and along with half the internet, could not believe my good fortune. After following the recipe spot on a few times, I wanted to make some changes to it for myself.

Then I got into making traditional bread and did a lot of reading from Josey Baker who taught me to always toast the nuts and seeds first. I do it for everything now. It’s an extra step, not nearly as much of a pain in the ass as everyone makes it out to be, and it increases the depth of taste like 42 times. So toast the seeds and the nuts.

This recipe is incredibly forgiving and you can make it your own a hundred different ways. The important things that you want to stick to are the psyllium husk and the chia. They hold the bread together. Plus they provide so much fiber. And I should say, this bread is a great comrade in the Getting Digestion Moving department and is more enjoyable than anything a doctor will give you. Plus, it wows guests. And it’s easier than falling off the sidewalk. Which, come to think of it, is sort of a challenge, so pick a new metaphor. Just like in this bread feel free to do swapping. You can use walnuts, dried cherries, cacao nibs… whatever. The important part is that you try it. The tough parts are the ones where you have to wait. DO THE WAITING. Even though, as Tom Petty has told you a million beautiful times, the waiting really is the hardest part.

Dry Ingredients

2c gluten free oats (make sure the package says GF!)
1/4 c psyllium husk
1/2 c raw pumpkin seeds
1/2 c raw sunflower seeds
2T + 1t chia seeds
1/2 c chopped raw almonds
1t sea salt
3/4 c flax seeds

Wet Ingredients
1T maple syrup
2T olive oil
1T melted coconut oil
2c warm filtered water

Preheat the oven to 350 and in a thin layer on a baking sheet, toast your sunflower, pumpkin, and flax seeds along with the chopped almonds for 12 minutes. Combine the toasted goodness with the other dry ingredients in a large mixing bowl. In a smaller bowl whisk together your wet ingredients, then add the wet to the dry in the big bowl. Mix everything together. A LOT. You can use a rubber spatula or just your clean paws.

Put the mash into a loaf pan you have oiled well with coconut oil. Now chill the “dough” for AT LEAST two hours, but if you can chill it longer, do it. See? There’s The Waiting, Part 1. Now preheat oven at 375 and when it’s ready, move your loaf pan to the oven for one hour. Now. Here’s The Hard Part #2: let the loaf cool for 2 hours. I know it’ll be tough, but it helps the bread come together in a way that’s worth it.

I like to double toast my slices. My favorite is to double toast, smear a quarter avocado on the slice, add sliced radish and an egg over medium. DELISH! Other nice things: melted coconut oil with cinnamon. Slathered in butter, straight up. Topped with banana slices. Topped with sautéed mushrooms and a drizzle of toasted sesame oil.

Have at it people. DO YOUR THANG. And let me know how it goes!

 

 

Maple Miso Delicata Squash with Chickpeas and Kale

I can’t tell you how many times I’ve sliced my hand open working with butternut squash. And don’t even get me started on the kabocha. I’ve since found a U-shaped peeler that makes these endeavors quicker, easier, and a whole lot less bloody, but before I made that discovery, there was the: (angels singing) Delicata squash.

I love this squash because you can bake the skin and eat it. Plus the edges come out like scalloped moons, lacy little things that look fancy. I suppose you’ve gathered by now that I really go for low-investment, high-yield kitchen work. I want a lot of flavor, pretty plates, and solid nutrition without breaking my back about it. Unless I’m throwing a party. Then I love to fuss. But just for the day-in, day-out kind of cooking, I like it fast and easy. I won’t make jokes about myself in college, but it’s tempting.

ANYHOW!!! Roasting a delicata squash is so easy. It’s delicious. It’s good looking. It’s cheap as hell, and it’s good for you. Great. Let’s cook some. I got this idea originally from this recipe over at Sprouted Kitchen. The original recipe is QUITE different from this and you can try that one next!

1c cooked chickpeas
1/2 bunch dino kale
1 delicata squash
1t chickpea miso
2t pure maple syrup
3T olive oil, separated
juice of 1 lemon, separated
1t toasted sesame oil
1T pumpkin seeds
1T crushed walnuts
crushed black peppercorns

Preheat your over to 400 degrees. Slice the squash open the long way and run a spoon along the inside to get rid of the seeds. Make 1/4 inch moons from both halves and toss them into a small mixing bowl. In another bowl, whisk together the miso, the syrup 2T olive oil and half the lemon juice. When the miso smoothes out, and the sauce to the squash and toss with your hands until covered. Turn out onto a baking sheet and sprinkle with black pepper. Cook at 400 for about 30 minutes. Toss it around once at about 20.

Meanwhile, slice your kale up into ribbons and put in a mixing bowl with the chickpeas, a dash of sea salt, a teaspoon of the olive oil that’s left and the rest of the lemon juice. Mix everything until it’s all covered with the liquid. Let it sit and the kale will soften.

In a skillet, use the rest of the olive oil and the toasted sesame oil to warm the seeds and the walnuts. Use a low heat and just until the sesame oil is fragrant. If you begin to hear sizzling, turn it down.

As soon as your squash is ready, add it to the kale and chickpeas and mix it all up. Then toss the warm seeds and walnuts in and mix again. Enjoy!!!

Easy and Divine Asian Slaw

I leave in the morning for a working vacation in the beautiful Pioneer Valley of Massachusetts, and as is usual for me, I’m still rushing around getting ready to go. I like to just pack it all in leading up to a departure so when I get on the plane, I sleep right the hell through it all. I’ve got my client folders ready, my business book downloaded, and my friend Lucy Corin‘s new collection ready to revel in. Have you had a chance to read any of her incredibly beautiful, funny, whipsmart, complicated, and devastating work? Well, she’s one of my favorites. So I am wholly thrilled to have her new book along with me. Plus… I made this to eat on my journey. I though you might like it,  too.

I am a lover of salad, but I tend to follow a few tried and true versions all the time. For this venture, I got out of my regular zone and plucked a bunch of greens from the shelf I don’t normally go to at first and I gotta say, I’m loving this concoction.

 

For the Salad
1 cucumber
1 fennel bulb
1/2 head napa cabbage, cored
1/2 bunch bok choy
1 carrot
1 mango
2 plums or pluots to your liking
1T black sesame seeds
1T  white sesame seeds

For the Dressing
1T toasted sesame oil
1T olive oil
1T ume plum vinegar
1T rice vinegar
1t tamari or coconut aminos
1T fresh grated ginger

Dice your greens in long thin strips. Grate your carrot. Chop your cucumber, plums, and mango into small cubes. In a separate bowl, whisk all your dressing ingredients together. Pour the dressing into the salad and toss thoroughly. Add in your sesame seeds and toss again. Chill the salad for 20 minutes to let the flavor set.

Get your grub on.