Wednesday, November 27, 2013

Herbalicious Salads: Tomato/Basil/Lentil & Potato/Beet/Herbs

Food is medicine! Food is sacred gift. That is how much I am enjoying lunch from these recipes right now - make it yourself and enjoy to the maximum health and flavour. Plus, the nutrients and taste of fresh herbs really add a freshness and yumminess. Fresh herbs are a special treat for many but can hopefully become a staple. Excellent in the warm months, but great in the cold months to serve as a reminder of the plant life force in its green vitality and richness. Source, buy and cook with organic ingredients whenever possible! You WILL notice a difference :) Experiment, put on some music and enjoy! Nice balance of vitamins, protein, and vegetable carbohydrates. Ideal for vegan/gluten free.

http://www.comfortcookadventures.com/2013/03/drying-herbs-and-vegetables.html


Tomato Basil Lentils

ingredients:
1 to 2 cups dried lentils
2 ripe tomatoes, sliced and chopped
large handful of fresh basil, chopped
oil (sesame oil is nice for this dish)
1 tbsp. balsamic vinegar
garlic cloves (as many as you like!)
salt & pepper
water

method:
pre-wash lentils in a bowl with your hands.
drop them into boiling water on the stovetop.
cook for 1/2 hr to 50 minutes (depending on amount).
when lentils have absorbed most of the water, put whole garlic cloves into the pot.
prepare a bowl of tomatoes and basil.
place cooked lentils and garlic cloves into the bowl.
Add balsamic vinegar,sesame oil, salt & pepper to taste.

Potato Beet Salad
adapted from this recipe.

ingredients:
2 or 3 medium potatoes, chopped
1 large beet, skinned and chopped
fresh dill, chopped (small handful)
fresh rosemary, chopped (5 to 10 sprigs)
fresh parsley, chopped (small handful)
1 large pickle, chopped
1/3 red onion, chopped
2 tsp dijon mustard, to taste
1 tbsp. mayonnaise or veganaise
1 tsp balsamic vinegar
1 garlic clove
olive oil
salt & pepper, to taste

method:
roast potatoes, beet and garlic clove in the oven with a little olive oil.
bake until soft at around 330 degrees.
prepare a bowl with fresh herbs, pickle and onion.
add cooked potatoes, beet and garlic clove to the bowl.
then season with Dijon, mayo, balsamic vinegar, olive oil, salt & pepper.

1 comment:

  1. Both of these recipes sound delicious! I'm going to try them. Kalamata olives go really well with lentils and tomatoes too:)

    ReplyDelete