Figgy Pear Scones (vegan)

Yummy scones to start the week off on a good foot. The cold/flu sickness is slowly leaving our house and we needed something special to wake up to this sunny Sunday morning. So, some scones it was. I love scones, mostly because they are not meant to be too sweet. Scones are kind of a mix between biscuits and cookies if you ask me. They are not meant to be a cakey muffin or a crispy cookie, they stand alone as a treat to be some what a mix of the two. That is how I like my scones at least. I know if you went to London-town and grabbed a quick tea and "crumpet" or "scone" you might be surprised at how dry they taste. And our commercialized and fast food nation has turned the scone into a modern dessert that can only be indulged with guilt. I must tell you, creating a vegan scone for the healthy soul is actually quite simple. Just a little coconut milk, coconut oil and some fresh fruit and you have a treat.

Since the birth of my son, I have stopped eating chocolate. I know, very sad. Very very sad. I love just a piece of extra dark chocolate to end almost any day. Perfect pieces of happiness if you ask me. Thankfully my adorable son makes up for the lack of chocolate with his cuteness, and knowing it will make him a happier nursed baby- it is really worth it. Still.... I mourn the lack of chocolate. So, I tell you all of this because I have been eating figs as a substitute. Not really a substitute for taste, but more as a little sweet pure treat to end a good meal with. I found a large bag of unsulphured, organic dried figs at a local market and I decided this was my "new" treat. I have loved them so much, and I feel sad that I have not tried them before. Unless fig newtons count... I used to loved those as a kids (hm, maybe a GF recipe in the future...) Anyways, this scone recipe was in need of some figgy-goodness, and I must say, turned out fabulous!

Pre-baked scones on parchment, ready for popping in the oven.

Figgy Pear Scone Recipe

1 cup of brown rice flour

1/2 cup of millet flour

1/2 cup of sweet sorghum flour

1/2 cup of tapioca flour

1/2 cup of sucanat or coconut palm sugar

1 ts. of xanthan gum

2 ts. of baking powder

1 ts. of baking soda

1/2 ts. of sea salt

1 ts. of ground cinnamon

1/3 cup of coconut oil

1/4 cup of agave nectar

1 ts. of pure vanilla

1/3 cup of applesauce

2/3 cup of So Delicious coconut milk beverage (or other non-dairy milk) with 2 TB of fresh lemon juice *make buttermilk mixture* I recommend the coconut milk beverage because it is perfectly thick and creamy with lots of nutrients, much better than say a thin rice milk.

1 cup of diced dried, unsulphured organic figs

1 cup of diced fresh pear pieces

First, mix 2/3 cup of coconut milk beverage with 2 TB of fresh lemon juice in a small separate bowl. This mixture will make a buttermilk like mixture after sitting for 10 minutes. Then, mix all of the dry ingredients in a large mixing bowl. Add the softened coconut oil to the dry ingredients and mix well like you are making a pie crust and have little pellets (or pea sized pieces of dough). Then, after mixing the dry and the oil together, add the rest of the wet ingredients, including the *buttermilk mixture* and mix well. Then lastly, add the dried figs and fresh pears. Mix well and let sit just a minute to thicken up and be ready for putting on the baking sheet.

For best baking results: Use a piece of parchment paper on a cookie sheet. Then use a large ice cream scoop with inside scraper to make little balls for the scones to bake as. Or if you do not have a special ice cream scooper, then oil your hands with just a touch of coconut oil and form 1/3 cup sized balls with your hands for the scones. Almost like rolling a big cookie in your hands. This recipe will make about 12 scones that are 1/3 cup sized. You can make more or less depending on how big you want them. The picture above is of the scones right after they were baked and pulled from the oven. As you can see they did not spread very much, so just be aware that you do not need to worry too much about space on your cookie sheet.

Bake in a pre-heated oven at 375 degrees for 20-22 minutes depending on your oven and to your liking. Let cool for a few minutes before moving from pan.

Then comes the time for eating! The best part. If you would like a little sweetness added to your scones, then I suggest drizzling a little maple syrup or agave as a glaze over the top of a scone before serving. It would just add a taste of sweetness without the addition of refined sugars. I hope you enjoy and stay warm this cold winter day.

Have a beautiful Sunday!

Much love-

Stephanie

Two Potato Soup (vegan)

This is no rocket-science gluten-free recipe, but it is one of simplicity and warmth. I needed that this week, when our house came down with the cold/flu virus. No fun. There has been a lot of tea drinking, honey sippin' and lemon squeezing around here. I think we are on the way out, but in the meantime I was in need of a one pot meal that would feel good on a sore throat. And because I would have to run out to the store if I was going to make a special pot of chicken noodle soup for the sick, I decided to whip something up that would be a hearty warm substitute with the ingredients I had in the house.
I made some quick millet biscuits to go with this soup and within less than an hour or so, we had a warm dinner served for the sickies. Which is just what you need when you are tending to the sick, and trying to stay well yourself. I haven't come down with the sickness yet...some things I have been doing to stay well and fight off the germs.

My top-10 list for fighting off the cold/flu germs:

1. Taking A LOT of vitamin C- 2000mg-6000mgs a day

2. Drinking a lot of Immunity Booster Tea

3. Washing hands and keeping the kitchen and bathroom clean

4. Light stretching to sweat out toxins and germs

5. Staying hydrated with pure clean water, or hot water with fresh lemon juice.

6. Avoiding the usual sugar, dairy and gluten (yes, all of these can cause your immune system to fail if you are trying to fight off sickness).

7. Using raw honey as a throat soother, swallow a spoonful at a time if needed.

8. Eating broths, soups, and simple foods. Nothing too complex, greasy or spicy.

9. Napping and resting as much as possible.

10. Use other natural remedies like nettie pot, humidifier, and herbal tonics

Now, to the quick recipe I have been tempting you with. Pure, simple and warm...what more do you want when you feel under the weather?!

Two Potato Soup Recipe

2 TB of olive oil

1 small yellow onion (around 1/2 cup diced)

2 cups of diced raw sweet potatoes

2 cups of diced raw white potatoes

4 cups of vegetable stock (or chicken broth works too)

2 cups of pure water

half of lemon freshly squeezed for juice

1 ts. of sea salt

1 ts. of black pepper

1 TB of minced garlic powder

1-2 ts. of ground ginger

1 ts. of ground paprika

1 ts. of dried marjoram or rosemary

1 ts. of dried basil

1 ts. of dried oregano

handful of chopped fresh parsley or chives

Saute the onion in a large pot with the olive oil for a few minutes, then add the broth, water and diced potatoes. Cook for a few more minutes and then add the rest of the ingredients and bring to a boil. Boil on high for 10-15 minutes and then turn down the heat and let cook until the potatoes start to fall apart in the broth. Use the back of a large ladle or spoon to help the potatoes break up and become a part of the broth. The soup will get much thicker if you do this after about 30 minutes or so. Then after the potatoes have broken down enough to your liking, add some fresh chives or parsley for serving a hot bowl of soup. Serve with your favorite bread or biscuit and viola you have a warm dinner.

Some other soups stews that I have made while sick to feel better:

Peanut Cabbage Quinoa Soup

Gingered Carrot Soup

Red Lentil Soup

This post is linked to the Pennywise Platter 1/27/2011 at The Nourishing Gourmet

I hope you are having a good week and staying away from the cold/flu virus, but if you are not...try this simple soup and stay home and rest! :)

Much love to you!

Stephanie

Millet "Buttermilk" Biscuits (gluten-free, vegan)

Today is a good day. I figured out how to make some vegan "buttermilk" biscuits that my family really likes. I know there probably are a few other GF/vegan biscuits on the market, but I really wanted to create one that I could make from scratch and that I really liked. I found it today. I am truly happy with this creation and know I will be making it again and again. I love how they are made with millet flour. They have good protein filled flour with no added junk. Millet is so nutty, yet not too strong or earthy, it is just right in my opinion. They have a perfect crusty crunchy skin, with a fluffy, almost flaky, middle. I guess in my mind, they are a gluten-free version of the Pillsbury Grands biscuit. They taste and smell just like them to me. It has been probably over 5 years since I have has a Grands biscuit, so my memory may be failing me, but really...who really cares. Don't burst my bubble. I'm on cloud nine.

Oh the crazy life of a gluten-free baker. We just dream up creations... thinking about all of the what ifs. It's crazy that a gluten-free "buttermilk" biscuit could make you feel like life has more possibilities than it did before. That there is hope for us and that eating gluten-free can be the 'bee's-knees'. OK, I'm going a bit overboard, but truly I believe that more excited you are about eating gluten-free the more content you will be with the lifestyle. There are so many possibilities that can happen with these delightful biscuits. A treat with any soup or stew...smothered in vegan butter with your favorite homemade jam, or other breakfast treats. My husband asked if I could try to make some pigs-in-a-blanket with this recipe... and that got my brain a spinning. Really... the new possibilities are wondrous. So many adventures to be had.

Millet "Buttermilk" Biscuits Recipe

1/2 cup of brown rice flour

1/2 cup of tapioca flour

1/2 cup of organic corn flour

1 cup of millet flour (+ handful more for rolling and dusting)

1 1/2 TB of flaxmeal

2 ts. of baking powder

1 ts. of baking soda

1 ts. of xanthan gum

1/2 ts. of sea salt

1/4 cup of homemade applesauce

1/4 cup of agave nectar (or raw honey, but won't be vegan)

1/3 cup of melted coconut oil

3/4 cup of So Delicious Coconut Milk (or other non-dairy milk) ***with 1 lemon freshly squeezed into the separate bowl. So about 2-3 TB of fresh lemon juice added to the milk and let sit for 10 minutes to make a cultured buttermilk-type of mixture.

First, pour the milk and lemon juice together in a small bowl. Wait for 10 minutes and it will be ready to mix with the rest of the batter. In a large mixing bowl, mix all of the dry ingredients together first, and then add the wet including the milk/lemon mixture. Mix well with a spatula, but make sure not to over mix to make it too soft. Then wait a few minutes and the dry and wet will thicken a bit together.

If the batter is a bit too soft for some reason, then add just a dusting of millet flour so that you can handle it with your hands and roll out on a piece of parchment paper or on the floured counter.

Roll out a large log with the dough, and try to roll it out to 12 inches. Then take a serrated knife and cut 1 inch slices so that you end up with 12 biscuits circles. Put the biscuits on a parchment papered baking sheet and bake in a pre-heated 400 degrees for 20 minutes. The picture above the recipe is of the pre-baked biscuits ready for baking.

You will know the biscuits are perfect when your kitchen smells heavenly and the tops of the biscuits should be golden brown and the bottoms brown as well. Wait a few minutes to cool before you serve with soup, salad or with a dollup of jam.

I hope you enjoy this recipe and save it for the best-of's for 2011. I know it's a 2011 fav and it's only January. I hope you have a warm and cozy day. I sit here by my kitchen window as another 5 inches of snow is being dropped. Beautiful of course... and bitterly cold. So, it's nice to be inside enjoying warm biscuits with my loves.

Have a good day!

Stephanie

Coconut Squash Curry (vegan)

I recently remembered a curry recipe my mom used to cook when I was a kid. I loved it for some reason, and she only made it every now and then because I don't think anyone else really liked it. It's funny how you all of a sudden remember a memory from when you were younger... I wonder if it is prompted by a smell, or taste, or an all-of-a-sudden need for comfort and the feeling of home. Whatever it is, I felt that I needed some comfort food for this cold January day. Comfort food doesn't have to be made with lots of butter, cheese and gluten, no...it can be made with coconut milk, warm spices and made with lots of love. This recipe is what my heart, and stomach were asking for and they didn't even know it. Delicious, and fulfilling.

The dish my mom made was a chicken curry dish with green beans, and rice...I think it probably had canned cream-of-something soup, mayo and maybe bread crumbs as a topping?! So, I couldn't reproduce that now and feel good about it, or have my body feeling good either. So, I came up with a better option for the gluten-free, dairy-free life... and it was fabulous. So good.

It was a perfect match to a cold snowy day. I had some winter squash frozen in the fridge, along with some frozen fresh organic green beans, so this was a simple put together meal... you just need a few minutes, and some curry powder. Also, a very budget friendly meal with a good serving of veggies and whole grains. If you want to cook some chicken or garbanzo beans to go along side of this meal to add a bit more protein, then go for it.

Coconut Squash Curry Recipe

1/2 cup of chopped yellow onion

2-3 cloves of garlic, minced

1 TB of olive oil

Saute the onion, garlic and oil in a medium to large pot, after 2-3 minutes of sauteing, then add the rest of the blended ingredients...

In a blender or food processor add the following ingredients and blend well...

2 cups of cooked and pureed winter squash (butternut or buttercup are best)

1- 1 1/2 cups of vegetable stock (this depends on how watery/creamy you want the sauce)

1 cup of canned coconut milk (or So Delicious Coconut Beverage would work, just much thinner and less fat and creaminess from the full fat canned coconut milk)

1 TB of Italian Herb Blend (or 1 ts. of each: oregano, basil and marjoram)

1 ts. of poultry seasoning

1 ts. of lemon black pepper (or just black pepper works too)

1/2 ts. of sea salt

1 TB of curry powder

After you blend all of the above ingredients, pour into the pot where the onion and garlic have been cooking. Work the sauce up to a bowl, and then simmer on low... this is when you can add the green beans...

1-2 cups of lightly steamed green beans (either fresh or frozen works here)

If you want to add different or more veggies to this dish, then go for it... no one is stopping you :)

All the while of cooking the sauce, you can be boiling some brown rice pasta... this sauce will feed about 2-4 people, so if you are making a meal for 4 or more I suggest you double the sauce recipe above and make enough noodles for all servings.

So, this dish is my new favorite comfort food recipe! I just finished a plate for lunch, and now I can't wait till I can eat the leftovers for dinner or lunch tomorrow. It is so yummy and perfectly warming for a cold day. I hope you try this simple, healthy recipe out and enjoy the comfort of staying warm in your own kitchen.

Much love to you today!

Stephanie

This recipe is posted on the Pennywise Platter at The Nourishing Gourmet

Banana Pound Cake (vegan)

I love how four rotten bananas can make you get creative in the kitchen. I have had these rotten bananas hanging out for days. I even thought to myself how I didn't have time to use them, so I even threw them in the trash at one point, and then after a few minutes told myself, "You are crazy! Why are you throwing away perfectly rotten bananas?!" Well, I dug out from the trash and saved those bananas. And then decided I needed to make it worth while in eating them by making something special. I started thinking... banana cornbread, hm, that might be yummy. I had a taste for cornbread for some reason, so I thought, why not... bananas and cornbread, it could work. So I started making this recipe...

But why am I calling this pound cake then? I mean, it is cornbread with banana isn't it? Well, yeah, so it could be called Banana Cornbread if you want too, but after my family eating almost the whole loaf in a day I can say that it tastes to me like good old fashioned pound cake. It is moist and thick. You can to chew and swallow it like you really mean it, and there is no dry flaky crumbs to have to deal with. It is wonderfully perfect for a winter day as today. Something to keep us cozy and warm. Something to make again and again...

So, my friends, I share this new recipe with you because I have fallen off the wagon for it. I love how simple, and sweet, and healthy it is. No sugar, no dairy, and even no eggs in this one. The coconut milk and bananas keep it moist and chewy. The agave and bananas make it simply and perfectly sweet. And the corn meal and corn flour add a dimension you just have to try. So, I share it with you because I love you, and I want you to experience gluten and dairy free baking like you never have before...

Banana Pound Cake Recipe

1/4 cup millet flour

1/4 cup brown rice flour

1/4 cup tapioca flour

1/2 cup corn flour

1/2 cup cornmeal

2 ts. of baking powder

1 ts. of baking soda

1/2 ts. of sea salt

1 ts. of xanthan gum

1 ts. of pure vanilla

1/2 cup So Delicious coconut milk (or other non-dairy milk) (add 2 Tb of lemon juice to the milk in a separate bowl to make a buttermilk, cultured type of milk, and let sit for 10 minutes before mixing with the rest of the batter)

1/4 cup of agave nectar

1/4 cup of apple juice

1 1/4 cup of ripened banana puree (I used 4 small ripe bananas)

1/3 cup of homemade applesauce

1/3 cup of melted coconut oil (and some more for the pan)

First, pour 1/2 cup of the non-dairy milk in a bowl with 2 TB of lemon juice (or apple cider vinegar would work if you do not have a lemon). Let this milk mixture sit for 5-10 minutes to form a buttermilk like liquid to eventually mix with the whole batter. Then, mix all of the flours and dry ingredients in a large mixing bowl and then you can add the rest of the wet ingredients. Lastly add the banana and the coconut milk lemon mixture and mix well. Let it start to rise and foam a bit from the baking powder and soda and then oil a traditional bread pan, or a 8x8 cake pan(square or circle) and pour in the batter. Smoothy out the top with a spatula because it will bake how it looks. The put in a preheated 350 degree oven and bake for 40-45 minutes. Until the top is golden brown and the middle can be tested with a pick to make sure there is no gooey middle in the pan.

Let the bread/cake sit for a few minutes to cool before cutting into. It is so yummy I dare you to keep your fingers out of it for at least 5 minutes. Then, cut into, serve and enjoy. I loved this cake so much that I have been thinking on how I am going to double the batter and make it into a birthday cake someday. It is that fabulous. So, I guess stay tuned for that post...:)

In the meantime, I will be staying inside (or may go out a shovel the 5-6 inches of snow that is coming down) on this blustering cold snowy day. Perhaps a nice cup of tea is in my future, and maybe another small piece of banana pound cake. So divine. :)

I hope you enjoy and have a beautiful day.

Much love to you-

Stephanie

Energy Cookies (coconut almond macaroons) (grain-free)

I made these beauties mainly because I made a big batch of gnocchi this past weekend to share with friends. So, I had 12 egg whites in a bowl waiting for me to use them up. Which doesn't really happen often, let's be honest. If you are going to use an egg, you might as well use the whole thing, right?! Well, yeah. But this recipe calls for the egg whites...so you either need to make a big batch of gnocchi, or save those yokes for some other recipe. The benefit of using the egg whites in this recipe is that it boosts the protein levels up, and there is hardly any carbs at all. Also, there is no flour or grains used in this recipe, so those who are on the grain-free diet path, this recipe is for you.

I call them energy cookies mainly because every ingredient besides the agave nectar is packed with protein, nutrients, and fiber. So, in some ways you could eat these cookies before and after you work out and you will feel the benefit from the protein calories to keep you going. And who isn't looking for some extra energy this time of year. I don't know if it is the lack of sunlight or all those new year resolutions, but it seems like we need a little extra energy to keep you going and get you to spring.

I love having a treat that not only looks, smells and tastes good, but it also is good for you and won't bring you down. You may think that coconut is so fattening that it may not be a good option for that new year diet, I beg to differ.... you need to have good fat in your life when you are trying to loose those extra pounds. Coconut actually helps you burn more calories by helping you boost your metabolic strength and making those calories give you energy longer. So, if you are going to make those calories count for something, fill up on coconut and almonds (in serving moderation of course :). Plus, not to mention the fiber benefits. But, let's get to the recipe, shall we...

Energy Cookies Recipe

8 egg whites only

3 cups of shredded coconut (raw, not sweetened)

2 cups of ground raw almonds (almond meal)

1/2 cup of raw organic agave nectar

1 ts. of cinnmon

1 ts. of vanilla

Mix all of the above ingredients in a bowl and let sit for 10 minutes for the coconut and almonds to soak up the liquid. Then scoop out 1 TB sized scoops onto a parchment papered cookie sheet, and bake at 350 degrees for 15-20 minutes. You will know they are done when they get golden brown and look crispy. Let cool for at least 10 minutes before moving to keep them intact. Then enjoy! Pack in an airtight container on the counter, or fridge...they will get moister each day so just be aware of that.

That recipe was probably the simplest recipe ever as well, so not only do you save your energy making them, but you gain energy by eating them :) I know, that's a bit over the top.

I hope you enjoy today and find peace and joy in the simple things.

Much love to you!

Stephanie

Pinto Bean and Rice Soup (vegan)

This soup could be called by many names. The simplest one is what I titled it, yet other long names that would run through my mind would be Mexican party soup, or Chipotle bowl soup, or leftover lunch soup, or party in your mouth vegan soup :) See, the list of names almost outweighs the list of ingredients. The main ingredients are the pinto beans and brown rice. When paired together they are easier to digest and have a good combo of plant-based protein. This means that this soup would be a great recipe to try if you are trying the new year detox program. There is 8 grams of protein in a 1/2 cup of pinto beans, and then in about 1 cup of brown rice you have 5 grams of protein, so with the added spinach and avocados you have a nice bowl of soup that could range from 15-18 grams of protein. Which is a simple vegan meal that will fill you up and keep you warm.

Soup is a favorite dish for many reasons. My favorite reason is that you can make it quickly, from fresh ingredients and there is usually enough to feed 4-8 people. How perfect for the healthy person seeking to be smarter with their food choices, budget and time. So, for the sake of the above reasons I will be trying to come up with some simple and fresh soup recipes this month to not only go along with the theme of health and budget for the new year, but also because it is cold outside, people. Like 10 degrees last night and probably only up to 20 today. January should be an official soup month just to stay warm, don't you think?

Pinto Bean and Rice Soup Recipe

6-8 cups of vegetable broth

1/2 - 3/4 cup of fresh homemade salsa (or your favorite store bought is fine too)

2- 15 ounce cans of organic pinto beans with juices (or 3 cups of pre-cooked pinto beans)

2 cups of pre-cooked brown rice (use your leftover brown rice here)

3 ts. of ground cumin

2 ts. of ground paprika

1/2 ts. of pepper (use either black or cayenne, depending on how spicy you want this, or omit if you want it mild)

2 cups of chopped fresh spinach

This soup can be assembled in minuted with leftover brown rice, and 2 cans of pinto beans. But if you have to cook up some brown rice, and you are using dry beans, then you will need to make those ingredients first before putting together this soup. Put all of the above ingredients in a medium pot and bring broth to a bowl. The amounts listed above are for my taste preference, but if you want to add more or less salsa, rice or spices, then feel free to create to your liking. After the broth has come to a bowl, then add the chopped spinach and stir in a few times to blend with the rest of the soup. Then when you are ready to serve, top with fresh slices of avocado, or chopped cilantro. Also, serve with organic corn chips if you are looking for a good dipping tool.

Time to serve up and enjoy! Keep it simple with this one and enjoy the warmth and hearty fresh ingredients. This a great soup idea to make a big pot of and then pack for lunches or share with friends. I love soup. Oh, I said that already, :)

Have a beautiful day!

Much love to you-

Stephanie

Moroccan Lentil Stew (vegan)

It snowed two or so inches last night, and then it has been snowing all morning. It is a winter wonderland out there and it's warm and cozy in here. A warm kitchen full of aromas to make you want to stay inside all day. I was almost ready to admit my cabin fever before I made this stew, and now I am feeling like I may be able to make it to spring :) Well I'm not complaining about winter really, it is absolutely beautiful out there today. A beautiful reminder of the simple beauties in creation. I have many things to be thankful for this new year and I am excited for what 2011 will bring. So, we should start this year off right. A cozy fulfilling meal to warm your insides and out. It will satisfy you as you are searching for healthier alternatives after the rich and filling holiday season.

Lentils are packed full of protein, cholesterol-lowering fiber, and minerals. A good source of iron, manganese, and a load of B-vitamins. The energy-filled calories gained from lentils will keep you moving. Lentil are my favorite legume if I am going to be really honest. Mainly because they are quicker to cook, and they seem easier to digest to me. So, I am always welcoming them into my kitchen and onto my plate with new flavors. If you are trying a detox diet this new year, or maybe eliminating dairy or gluten for the first time, then this is a good recipe to try. Or perhaps this is the year of trying out the no-meat thing. Well, then, try lentils! It's simple, and full of whole foods. Your body will thank you for caring for it.

You could make this stew into a soup with 3-4 cups of added broth in the end, or you could add more veggies if you prefer. I love the thickness of stew with this one, and the cooked carrots are my favorite. So soft and flavorful. And why "moroccan", well, no real reason. The seasonings are really what define it as being a Moroccan dish. They cook with lentil almost every meal and the spices they cannot live without. This recipe may have you running to the store for spices you never tried before, but let me tell you... it is worth it. The flavor is so deep and warm. Then, when you have all these spices on hand in your pantry you can experiment more with flavorful recipes.

Moroccan Lentil Stew Recipe

1 medium yellow onion

3-4 garlic cloves

2 cups of dried green lentils

8 cups of pure water

28 ounce can of crushed tomatoes (with basil is what I used)

2 TB of dried cilantro

2 TB of sucanat

2 ts. of cumin

2 ts. of paprika

1 ts. of tumeric

1 ts. of oregano

1 ts. of margaram

1/2 ts. of cinnamon

1/2 ts. of nutmeg

1/2 ts. of ginger

1 ts. of sea salt

1 ts. of black pepper

Saute the onion and garlic in a large pot with some olive oil for a few minutes. Then put the rest of the above ingredients in the large pot and have on high heat until it boils. Then turn down to a medium/low heat and let it cook. After about 30 minutes of cooking, add...

2 cups of sliced carrots

...and then continue cooking for another 30-45 minutes ( or until the water is soaked up and the lentils are soft). Add the carrots late will make sure that your carrots do not get too soft and have the perfect texture for the completed stew. Cool just a bit before serving, be careful it is hot. I burned my tongue the first bite! Then cut up some fresh parsley to top and pour over some fresh basmati rice, or other whole grain of choice.

I hope this stew full of warmth and nutrition will fill you up in body and spirit. It is a perfect meal for a freezing day like today. Enjoy and stay warm!

Much love to you.

Stephanie