Monthly Archives: September 2011
I used to have a similar recipe but could not find it and I had already rinsed the lentils to make soup so I went partially on memory and a bit of improvisation using fresh swiss chard from the garden. I believe the recipe I was trying to remember called for spinach but there was a bounty of swiss chard just waiting to be used. So here is my creation of red lentil soup with curry!
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 1/2 cups red lentils, rinsed
• 2 -3 tsp curry powder
• 1 tsp turmeric
• 6 cups water
• 2 1/2 cups swiss chard
• Sea salt and ground black pepper to taste
Heat olive oil in soup pot and saute onion until golden brown. Add lentils and water; bring to a boil. Turn heat down to simmer, stir in curry and turmeric and cover. Gently simmer for 35 minutes. When lentils become mushy stir in swiss chard. Allow swiss chard to wilt, season with additional curry if desired, sea salt and black pepper to taste. Simmer for an additional 5 minutes.
So here is another bread recipe I would like to share with you. This recipe requires you to have a grain mill (I have a grain mill attachment for my Kitchen Aid mixer). The grains are ground into flour and the wheat berries are especially tough the grind if you do not have a grain mill.
• 4 cups lukewarm water
• 1/2 cup olive oil/flaxseed oil mixture (1/4 cup each)
• 3/4 cup honey/agave nectar mixture (1/2 cup honey – 1/4 cup agave nectar)
• 2 tbsp active dry yeast
• 2 1/2 cups hard red wheat berries
• 1 1/2 cups spelt berries
• 1/2 cup whole hull-less barley
• 1/4 cup millet
• 1/4 cup petite french green lentils
• 2 tbsp great northern beans
• 2 tbsp red kidney beans
• 2 tbsp pinto beans
Mix whole grains together and pour into the grain mill. Grind until all grains become flour. Measure water, honey/agave, oil mixture and yeast in a large bowl. Allow to sit for 5 minutes to activate yeast. Add 2 teaspoons sea salt and the flour mixture to the yeast mixture. Mix until combined.
Coat two loaf pans with cooking spray and pour mixture in equal quantity. Place loaf pans in a warm place to allow mixture to rise until 1/2″ from the rim of the pan. Preheat oven to 350° F and bake bread for 40-50 minutes.
So autumn is upon us and it’s time to get back into the kitchen and start creating!! Here is a healthier version of the classic banana bread. This version may be even yummier than the original – I think so but I’ll let you be the judge! Simple to make and a great way to use up the extra bananas. You can also add walnuts or cacao nibs to add more crunch and texture! Makes a great quick breakfast toasted and topped with almond butter!
• 1/3 cup natural unsweetened applesauce
• 1/2 cup natural brown sugar
• 3 egg whites
• 3 bananas, mashed
• 2 tbsp chia seeds
• 1/3 cup water
• 1 1/3 cups whole wheat flour
• 1/3 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• cooking spray
Preheat oven to 350° F. Mix applesauce and brown sugar in a large mixing bowl. Gently stir in egg whites then add mashed bananas and water. Add dry ingredients and stir until well combined. Coat a loaf pan with cooking spray and then pour in mixture. Bake for 55 – 60 minutes or until a toothpick inserted in the center comes out clean.