Wild Rice and Mushroom Lentil Burgers

The simplicity and flavor of this simple little wild rice and lentil burgers is really amazing. How can with only a few simple ingredients you can make a big batch of goodness with such simple and wonderful flavors be so filling?  I love that this recipe is cost efficient and can be made in a batch and savored for many weeks to come from the freezer. Truly a recipe to give a try and see what you think. 

Sometimes the vegan and vegeatrian option look a bit plain, and this might look a bit plain even from the pictures. But somehow with a little healthier condiments, herbs and deep rich earthy flavors you can come up and truly enjoy the option whether you are a meat eater or not. This is not a meal in place of a beef burger- this is a burger of it's own style and flair. It truly cannot be compared because it is a fulfilling nourishing option just as it's own self. It begs to be accepted for just as it is and not to be fit into some meat comparison box. I hope you give it a try- why not, right?!? I know you will be wonderfully surprised and delighted :)

Wild Rice and Mushroom Lentil Burger Recipe
gluten, dairy, egg, soy, seed, nut and sugar-free, vegan

1 cup of chopped small portabella mushrooms
4 cloves garlic finely grated or minced
1 TB of olive oil
pinch of sea salt
pinch of black pepper
1 cup of dry wild rice
2 cups of pure water

In a small pan, saute the garlic and muchrooms in the oil with some salt and pepper until they are soft and then add in the dry wild rice and saute that together dry for 3-4 minutes and then add in the water and bring to a boil and turn down the heat to low and cook until the water is gone and because this is wild rice- it will take a bit longer- about 20-25 minutes. Once the water is gone, turn of the heat completely and cover and let it sit and cool for this is the last stage of cooking the rice and getting it soft.

At the same time the rice is cooking you can be cooking the lentils....

1 TB of olive oil
3-4 garlic cloves finely grated or minced
1 medium (about 1/2-2/3 cup) of finely chopped sweet yellow onion
2 cups of washed (or prevoously soaked) green lentils
1 ts. of sea salt
1/2 ts. of black pepper
4 cups of water

In a medium pot, saute the onion and garlic in the olive oil until soft, then add in the lentils without the water and saute for a few minutes to gain the oil and flavors. Then add in the water and cover and let cook on the medium heat. Cook on medium to low heat for 45-50 minutes until the lentils are more than cooked, but they start to get soft and mushy. Keep stirring and making sure they are able to be moved well- If you have a large ladel or spoon you can mush in the pot and try and get the lentils to be half mushed up and half whole. This isn't really important, but you for sure want your lentil mixture more mushy than hard. Then let cool for a few minutes so you can mix with the wild rice.

In a large mixing bowl add...

the cooked wild rice mushroom mixture
the cooked mushy lentils
1/2 cup of organic ketchup (or you can use crushed canned or even fresh tomatoes or tomato paste to avoid sugars)
2 TB of coconut aminoes, you you can use wheat-free tamari sauce too
sea salt and black pepper to taste
1 TB of dried Italian herb blend (rosemary, thyme, oregano, marjoram)
1 ts. of dried basil leaves
optional: if you want to use fresh herbs, use 1/2 of the dry herbs amount and add in a handful of fresh basil or other available fresh herbs

Mix all together and let sit and cool and you can form a handful (3/4-1 cup amount) of the mixture and form it into a patty to place on a parchment papered baking sheet. This amount will and should make 12 burger patties, you you can make 1 giant lentil loaf, or 2 smaller lentil loafs too by putting parchment paper in a loaf pan and pouring the mixture into the pan. You can brush or drizzle a little extra organic ketchup on top of the patties or loaf for a little extra flavor and good looks. 

Then bake the patties in a 375 degree oven for 30 minutes until crispy on the edges and still soft in the middle. The loaf can be baked for 1 hour if it is one large loaf, and about 45 minutes for 2 smaller loaves. 

Serve with a salad or side of veggies. The burger is pretty simple so that you can add a variety of side or sauted veggies to the serve with. This is a great recipe to make ahead of time and freeze the patties to warm up later for summer-time cook outs, or for a vegetarian otpion alongside other meals. 

Sweet Potato Lentil Chili

It's a few days after Thanksgiving now... the leftovers have started to disappear... and you are *almost* maxed out on good food. So much goodness. I always say the best part of Thanksgiving food is the leftovers (well, and the stuffing ;) But the leftovers do eventually end and you may have decided to make a turkey soup or pot pie or have your bones simmering and making stock. But, you may be also looking for a simple meal that is meat-free, and full of protein and nutrients. This chili recipe also helps use up some of those sweet potatoes you got on sale, and it will feed an army if you still have family and friends at home. Or it could be an easy warm-up on the crock pot if you need to refuel after Christmas shopping runs.

I actually made this recipe a few weeks back and was just pondering it again because it was so warming and full of great flavors and nutrients. It is such a cozy meal when the Christmas lights are being turned on and the magical scene of Christmas is being gathered in your home once more.

I love putting together a simple, nourishing meal for those I love, and this one is at the top.

Sweet Potato Lentil Chili Recipe
{gluten and dairy-free, vegan}

2 TB of avocado oil for sautéing
1 large onion, finely chopped
5-6 cloves of minced or finely chopped garlic cloves
1 TB of minced fresh ginger
1 TB of minced fresh turmeric
1 pound or 2 cups of chopped carrot
4 cups of pealed and cubed sweet potato chunks
1 28 ounce can of crushed organic tomatoes
4 cups of vegetable broth
4 cups of pure water
1 1/2 cup of washed, dry green lentils
2 TB of chili powder
1 ts. ground cinnamon
2 ts. ground cumin
2 ts. of dried cilantro
1 ts. smoked paprika
freshly chopped thyme and cilantro (1-2 TB of each)
1/2-1 cup of finely chopped kale or other greens
3 cups of cooked black beans / (2) 15 ounce cans

In a large soup pot, a 8-10 quart pot, saute the onion, garlic, turmeric, giner, carrots and sweet potatoes for 5-10 minutes until they get a bit soft. Then add in the crushed tomatoes, broth, water, lentils, spices, and herbs. Then let it come to a boil and add in the black beans. Cook on medium heat for 40-50 minutes until the lentils are soft and the you can add additional herbs, or serve up and top with avocado slices and more fresh herbs. 

Some topping/serving ideas:
diced avocado and fresh cilantro or green onion
sour cream or greek yogurt

Hope you are finding ways to be warm and nourished this week. Much love as always, xoxo

Soft and Chewy Baguette Bread (gluten, dairy, yeast, nut and sugar-free)

Have you noticed? I talk about the weather a lot. I did at one point want to be a weather-gal on the evening news, but as we all know that hasn't happened (yet!). I also like how people who are farmers, gardeners, and growers are close to the weather predictions and forecasts because their livelihood depends on it. I feel like because I have become a fellow gardener I understand this more than ever.  And now, I feel like my sensitive soul is just a bit more in tune on how the weather does affect our health and moods. Call my crazy, but I defiantly see differences in how people feel and act depending on the weather and what may be brewing up in the atmosphere. Or how the cycles of the moon play into and affect our sleep (and digestion) as well. It is just another example on how everything is connected and how you have to be aware of the cause and effect of our lives and what we put into them and take out.

But it turns out, I am a baker. And this just means that I like to use the excuse for bad weather to spend some time baking in the kitchen. So for the last few days with lots more snow, rain, sleet and whatever that slushy yuck stuff is... I have been enjoying some quality baking time in the kitchen. Cooking some hearty soup and of course some bread to pair. Every gluten-free soul must let go of the fact that gluten bread is the only way to really enjoy bread and you have to go out in the world and explore ideas of making bread without wheat and gluten. It can be done. It has been done and many times it surprises you how wonderful it actually can be.

I love to experiment and try new ideas in the kitchen. I have had many failures along the way, but because my mistakes often are remade into a masterpiece later I don't give up.

This recipe was purely inspired by Iris' Easy French Bread at Daily Dietribe, but with some tweaks of my own, and some experimenting with the lack of, or love of other ingredients I came up with this bread that my family loved. I have to buy some whole psyllium husks to try a more accurate version of Iris' recipe. But I was surprised how well the powder worked in this recipe. I have to admit I was a bit nervous to eat a bread based in psyllium husks because of the fear of having too much time in the bathroom (TMI) but still there was no reason for concern for anyone in my household, so be rest assured.... it will not have the same affect of drinking a fiber supplement, unless I guess if you eat the whole loaf in one sitting!

Some of my favorite yummy soups to pair with it, a favorite chicken and rice (or rice noodle) soup recipe, Red Lentil Italian Soup, or a favorite chili recipe. Really any favorite winter soup or stew you may be craving will work perfectly with this yummy bread warm from the oven. Super easy and super healthy too!

Soft and Chewy Baguette Bread Recipe
{gluten, dairy, nut, yeast and gum-free}
Inspired by Iris' Easy French Bread at The Daily Dietribe

1 cup coconut milk beverage (I used So Delicious)
1 cup pure water
2 TB psyllium husk powder (I used powder- not whole)
2 TB apple cider vinegar

2 TB of olive oil
2 TB honey or other liquid sweetener

1 cup of white rice flour
1 cup of white sorghum flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt

plus handful of white rice flour for dusting


First, in a small glass bowl whisk together the coconut milk,water and psyllium powder. Then add in the vinegar and honey, oil and honey. Whisk together well and let sit for a minute or two. It will become a blob-like substance. Then add all of the mixed together dry ingredients and fold the dry into the wet. It will become a weird blob-like dough and then you can pour it onto a white-rice floured counter top or space with parchment paper. Roll a long 12-15 inch loaf into existence and then fold over and place on an oiled or parchment baking cookie sheet. Dust with more flour if it is sticky and then use a serrated knife to cut some decor lines or whatever pokes you desire. 

Put in 350 degree pre-heated oven for 45-50 minutes and let sit for 15-20 minutes depending on your oven and elevation. 

Use a bread knife to slice thick chewy slices and enjoy with your favorite soup or stew or spread with your favorite butter or jam.

Much love as always, stay warm, and remember spring is really just around the corner...

Garden Fresh Lentil Chili

I'll be honest. I'm not a big fan of the month of September. If it wasn't for my husband's birthday landing in this month I would boycott the 30 days all together. But alas, I'm just being childish and need to get my act together. September is here whether I fight it or not!

So here we are. Going into the 2nd week of September and I am trying to be brave and make it through to October. I have been asking myself why I dislike this month for a few years now, and I think I figured out maybe a few reasons this past week. 

One reason being that it is a month of starting back at school, routines, and the "normal" week. I love and savor the summer weeks of no where to be and yet plenty of places to explore. {Yes, I still live within the school-world-schedule because of my husband's job and love a summer holiday.} 

So when September shows her face I am usually willing to ignore it for a few days and then have to except it as real. Yes, September usually is a month of beginnings as well, and that is definitely something to celebrate, so I guess there is good and excitement amidst the flurry. But there is definitely a call for bravery in the discovery in how to live in that tension of the old and the new.

This month also reveals other frustrating visual tensions. Like the tension between hot summer weather and the cooler fall tempts. It has been raining on and off here the past few days and the cool brisk fall air has arrived (for a few days at least!). It seems as if summer is having her last fight and eventually gives into the cool fall breeze making itself known. I am looking forward to the cool tempts. Actually praying and dreaming for them, but the on and off hot switch leaves me a bit crazy. I rather pull of the band-aid with a rip and have us fully into cool and colorful October already!

I guess I'm discovering that I am the kind of person that doesn't do well with tension. For better or worse, this is just the kind of person I am. The healing journey will bring you to many places in the road where you start to learn more and more about yourself. More of what you can handle and more of how you need to push yourself to be something more (or less) depending on the truth you are finding in yourself. You have to be willing to live in the tension of letting go of the old and embracing the new.

This is a part of this gluten-free journey as well. Many of us have bad days with our health, diet or gluten. It's how we are wired. We are sensitive inside and out and this will show us new experiences and we have to learn how to be brave, cope and learn from the old and the new. We have to learn how to live in the tension of our gluten-free being in a gluten-filled world. We have to try and be flexible when we feel the need to live in a rigid world most of the time. Don't let bitterness, pain and frustration keep you stuck in the old. Embrace, explore and strive to discover the new. You might just find that the new can be better than you ever imagined. 

My hope for you is that you find yourself on the healing journey working through the tensions. So that you can live, celebrate and thrive actually living in the tension.  Not wishing for the life before or the life ahead. That you live fully present and live discovering more about yourself in this great amazing world.  

And that is where this lovely vegetable chili becomes a part of my September wailings. It represents the bounty still coming from my garden's womb and also the need to cook a pot of warming and inviting chili for comfort. It is a representation of hope for the fall, and a way to cope with the endings and beginnings of this time of year. 

Also, almost all of the veggies in this chili are from my own backyard and was a great use of the tons of green bell peppers I have in every corner of my kitchen counter. Which is something I needed to embrace and celebrate as well!

Garden Fresh Lentil Chili Recipe

(gluten, dairy, nut, and meat-free {vegan})

2-3 TB of olive or coconut oil for sauteing

1 large sweet yellow onion diced

1 ts. of grated fresh ginger

3-4 large garlic cloves, minced or grated

1 large cup of chopped celery (3 stalks)

1 medium-large chopped zucchini or summer squash

3 large bell peppers (or 6 small sweet peppers)

1 large cup of chopped carrots (3-4 carrots)

6 cups of roasted fresh tomatoes and juices (8-10 medium tomatoes)

2 medium roasted ancho or pablano peppers

4 cups of vegetable stock or broth

4 cups of pure water

2 cups of soaked and rinsed dry green lentils

2 cups of cooked chili bean mix  (black, kidney and pinto) 

or use 1 can of black beans and another can of bean of choice

handful of fresh chopped cilantro (or 1 TB of dried)

2 TB of chili powder

1 TB of ground cumin

1 ts. of ground cinnamon

sea salt and black pepper to taste

First, roast 8-10 medium to large tomatoes and 2 ancho peppers in the oven on 400 degrees or under a broiler for 10-15 minutes until the tomatoes and peppers skins shrink down or are a bit charred. Cool off and remove skins from the tomatoes and put the tomatoes in a blender if you prefer a smoother sauce. Then chop the peppers with or without the seeds to add the the chili. If you like spicier, keep the seeds in. Hold on the side until you are ready to mix together.

In a large 8.5-12 quart pot, saute the onion, garlic, ginger and celery in the oil for 5 minutes or until soft. Then add the peppers, zucchini and carrots and cook for another few minutes until color changes a bit. Then add the tomatoes (puree or roughly chopped) and the anchos. Stir well and then add the rinsed lentils, beans, broth and water. Stir well again and then add the rest of the seasoning ingredients. 

Cook on medium to high heat until a boil, then turn down the heat to a simmer and let cook for 50-60 minutes until the lentils are soft but not too mushy and the sauce is cooked and blended well together. 

Serve warm. Some options to serve up a nice bowl of this chili are over a bed of cooked quinoa or brown rice. Top with chopped avocado and fresh cilantro or herbs. Or if you prefer extras like organic corn chips, vegan sour cream or cheese those go well with this too. My favorites are cold avocado and fresh herbs. Also a fresh squeeze of some lime or lemon juice is always a nice last touch as well!

Some other additional ingredients that I did not have on hand or in my garden would be to add 1 cob of organic sweet corn kernels. Or sub the zucchini for 1-2 cups of small diced pieces of a winter squash like butternut. I will add that next time when I buy some at the market. Otherwise the zucchini or summer squash work perfect too.

I hope you enjoy this hearty bowl of delisiousness and find comfort, peace and hope for the journey today!

Much love as always!

Red Lentil Gluten Contamination

A few weeks ago I made a large batch of some red lentil soup. Lots of goodness and lots of color. But as I ate a few spoonfuls I started having my usual (and horribly familiar) gluten-contamination reactions. Lots of tingling in my neck, numbness in my arms and legs and a weird foggy feeling in my head. My eyes start to itch in the corners of my eyes and after a few hours I have a very bloated and sick tummy. To say I was disappointed and flabbergasted was an understatement. I do so much to make sure my family and my food is gluten-free in my house and to be contaminated or poisoned in my own kitchen just makes me feel awful (and sick in more than one way!).

I did some thinking, researching and googling and came up with the conclusion that the red lentils I used and did not soak and rise like I usually do were crossed contaminated with some other gluten-grain. I went back to the bulk package of red lentils that I poured from to make my soup. I usually take the time to soak and rise the lentils, but on this particular day I was in a rush to make dinner and just trough the lentils in the pot and stirred. I regretted that very much when I had a nice pot of soup that had been gluten-fied after it was cooked. I donated the soup to some friends that can eat gluten and rested and waited a few days for the reaction to go away.

This experience was a reminder to me how sensitive my body is to gluten. I sometimes think that maybe it is just in my head and it's all a game. When I accidentally take in the gluten I am abruptly reminded that is not the case. I am in fact severely allergic and sensitive to the ugly gluten.

Whole Life Nutrition's Lentil Contamination video on Vimeo and recipe post about lentils.

Gluten-Free Life with Jen

Gluten-Free Musings

Above are some links that helped me understand the cross-contamination of the lentils. Red lentils ARE gluten-free, but many times they are mixed with other gluten-grains in the harvesting and packaging process. In the future I will be cleaning and soaking my lentil to make sure there is no other grains in the mix, and also if I can find them, plan on buying certified gluten-free, non-bulk red lentils. I love red lentils and will go the extra mile just to make sure I am getting a red lentil that will not make me sick and sad for a few days after accidentally eating. It's no fun. It is again a very clear reminder that healing from gluten doesn't always mean you will not accidentally have a gluten attack ever again. It sometimes happens and it sometimes even happens with the best intentions and efforts.

Has this ever happened to you? Any good/ bad news you would like to share with my findings? Please leave a comment below so we can all know more on the issue. Thanks!

Lentil Baked Beans (vegan option)

Baked beans were one of my favorite cook-out sides growing up. And, I did get made fun of for it by my siblings and cousins. If I pronounced my love for them out loud, someone would for sure start up the famous beans song, which ends in how it is good for your heart and makes you know what. So, I am always a bit shy in proclaiming my love for baked beans. But seriously, I am all grown up now and confident in my food choices. So, why not love baked beans?! They are delicious and nutritious and can most of the time be made vegan if you desire. And, lentils tend to be a lot easier to digest than other legumes. So, if you do for some reason have issues in your gut with beans, I say try lentils! Throw away your misconceptions, strap on your big girl boots, and make yourself a nice dish of baked beans. With lentils? Yes, with lentils. Not traditional, like my last recipe of homemade baked beans, but interesting and tasty for sure.

Lentils are so simple to cook. You just need at least an hour and you will have yourself a dish. You can forget the grilled meat and stick to baked lentils, veggies and fruit for dessert and still stick to a complete plant-based diet for a summer gathering or holiday. Yes, Memorial Day is just around the corner, and an unofficial official way to start the summer. I added some uncured, all-natural, unprocessed, turkey bacon to my dish at the end for some added spunk and flavor, but you do not need to add this. Or if you desire could add other forms of 'meat-sides' or vegan versions of bacon (I think this eggplant version would be yummy) as well. Really, it is what you make of it. Stick to the basics though, good green lentils, and spices to sweet and spicy you up.

Lentil Baked Beans Recipe

1 medium finely chopped yellow onion

3-4 garlic cloves minced or grated

2-3 TB of olive oil drizzled on the bottom of the pot/pan

1 1/4 cup of dry green lentils (soaked overnight if you wish)

3 cups of pure water

1/2 cup of organic ketchup (agave sweetened)

1/4 cup of mustard

3 TB of tamari sauce

2 TB of agave nectar (or sucanat is a good option as well, more or less if you desire)

2-3 TB of apple cider vinegar (if you like tangy, use 3 TB, if not too much use 2 TB)

1/4 cup of blackstrap molasses

2 ts. of dried cumin

2 ts. of paprika

2 ts. of dried cilantro (added touch of flavor)

1/2 ts. of sea salt

1/2 ts. of ground black pepper

Start with sauteing the chopped onion and grated garlic in the olive oil in a large 5 quart pot on high heat. Saute till onions are translucent and garlic is toasted. Then add the dry lentils and toast those up for just a few minutes, continue stirring on high heat. Then add the water and the rest of the ingredients and spices. This is when you will need to turn the heat down to medium and cover your pot to let the lentils cook. This process can take anywhere from 45 minutes to 1 hour depending on how high your heat is, and how fast your water soaks into the lentils.

If after 45 minutes your water is soaked up and your lentils looked cook, pull out a spoonful of them and try them and see if they are soft and ready for eating. If they are, then turn your heat off and continue to let the lentil sit and finish cooking/cooling off a bit. But if they are still a bit "crunchy" and you want them soft... then I suggest you add another cup of water and keep cooking on low until the water is soaked in and the lentils will be softer. When lentils are soft and sauce is all soaked in and thick, you are ready to serve...

To have these lentils be 'baked-beans' I suggest after you cook them that you put into a serving glass bowl that can be covered and also warmed in the oven. This is when you would add your extra bacon options or even an added dollup of ketchup or molasses for warming and added topping. To warm the baked lentils just add to a 275 degree oven for 20-30 minutes to have the lentils be warmed and baked for your special occasion (or for dinner ;)

I hope you get outside and enjoy this amazing pre-summer weekend and be blessed!

Much love to you!

Mango Curry Chicken Lentil Stew

We woke up to snow here in Grand Rapids, Michigan. Yes, I said that right....snow. It does seems a bit odd, especially since last year it was like 80 degrees today. I woke up with wonder, almost like a first snow again. It shouldn't be too surprising, but it is. Well, I am not going to get my panties in a bunch over it. I am going to stay inside and make stew today! Staying warm and dreaming of spring (when it decides to show it's beautiful face!) I am glad my tomato and pepper seedlings are safe in the warm basement, and that they are growing nicely. I am sad that the daffodils in the front yard are frozen...oh well, soon and very soon, we will be digging in the yard and watching our plants grow. Really, it will get warm, it can't snow in May, can it?

I made this stew based on a recipe a friend (thank you, Lori) shared with me a few weeks back. Hers didn't call for lentils, but since I love lentils so much (and know many of you do to) you could have both chicken and lentils. Or if you are vegan and want to just have lentils, then go for that option instead. I added a pound of organic chicken to make it a bit heartier, but really it would be just as wonderful a lentil stew as well. There is something wonderful about a curry-mango, sweet and savory dish. It is comforting and warms the soul. I think we all could use a little of that today...

Sweet Chicken Lentil Stew Recipe

1- 1 1/2 pounds of raw organic or local chicken breast cut into bite sized pieces

1/4 cup of rice/corn or millet flour

2 TB of curry powder

1/2 ts. of sea salt

1/2 ts. of black pepper or red pepper

1-2 TB of olive oil in the large soup pot (8 qt).

Toss the raw chicken pieces in the flour and spices and then, saute in a pan with 1 TB of olive oil for 4-5 minutes, until the chicken is browned and cooked. Then add:

1 cup of chopped red onion

1/2 cup of finely chopped celery

3-4 cloves of minced garlic

1 cup of chopped green bell pepper

1 TB of freshly minced ginger root (or dried could work too)

Continue to cook in the same large pot (one pot meal) and let the onion get soft, then add the following to the cooked meat and onions/garlic/pepper:

1 1/4 cup of french lentils (green lentils could work too)

1 TB of olive oil

4 cups of veggie or chicken stock

4-5 cups of pure water (depending on watery you want your stew)

1 ts. of paprika

dash of cinnamon

dash of cayenne pepper (optional)

2 ts. of dried cilantro

2 ts. of dried basil

1 can of 14.5 ounces of diced organic tomatoes (or 1 cup of diced plum tomatoes)

1 cup of chopped mango pieces

1/2 cup of raisins

Cook the combination of all the above for 40-50 minutes until the lentils are cooked and have soaked up the water. You will notice the raisins have plumped out again, and the flavors of the sweet mango and savory spices will have been brewed together. Hm, fantastic!

Options for serving: Pour over some rice, and top with fresh herbs.

fresh cilantro (about 1/4 cup for serving)

1 cup servings of brown rice or quinoa

That is it. It is a few step process, but once you got all the goodness in the pot, you have dinner and you get to enjoy the flavors in your kitchen without a huge clean-up. I must say, I really love french lentils. I have just used them a few times, but after this recipe I am going to try using them more. I think they are really beautiful dry, but then so delicious cooked as well.

If you are in West Michigan today, I hope you stay warm and don't stop dreaming of spring and daffodils. If you are in other warm and spring-like parts of the country...Just keep your comments to yourself (or at least start sharing your warmth) because we are a bit sensitive about the weather today...:)

Much love to you today!

Tomato Lentil Soup

It's spring and it's cold. I guess it's time for another pot of soup. Yes... it does sound good. Spring is coming, just slowly this year... I can see the crocuses popping up and the tulip leaves are getting green, but still it seems like the true warmth of spring and bud-popping may be a few days or weeks off. So I decided a pot of warm soup is in order. As you all know, lentils are my favorite legume. I love how simple and quick they are to cook, and their flavor is mild yet fulfilling. So, lentils it is, with some tomatoes and veggies of course.

When I feel a tad off or yucky I always want a nice big bowl of warm soup. It is a touch of comfort, but I also think the soup has a way of getting some simple nutrients into my body without a lot of trouble. I am tempted to just eat something that would be comforting in another way with maybe more sugars, carbs or simplicity, but then I think about what my body really wants...vegetables and protein. I get myself together and start chopping an onion, garlic and carrots. Celery adds some goodness and perhaps some greens or herbs if I have them fresh. So, it doesn't have to be that hard. I just need to get over myself and make it happen.

Here is the soup I made the other day to get over that yucky hump...

Tomato Lentil Soup

2 TB of olive oil

1 medium onion, diced

3-4 cloves of garlic, minced

1 cup of chopped celery

1 cup of chopped carrots

1/2 cup or so of chopped fresh parsley

1/2 cup or so of chopped fresh greens (optional)

1 TB of Italian seasoning blend of herbs

2 ts. of paprika

2 ts. of ground cumin

1/2 ts. of sea salt

1/2 ts. of black pepper

8 cups of broth/stock

2 cups of water (optional: if you need to thin it out in the end)

1 cup of red lentils

1 cup of yellow mung dahl lentils (or more red if you don't have these on hand)

28 ounces of organic crushed tomatoes

Optional add in's:

organic chicken or turkey sausage

fresh lemon and herbs for serving

pinch of cayenne or red pepper flakes for a kick

Saute the onion, veggies and garlic in the olive oil until a tad soft, then add the stock/water, spices and lentils. Lastly, add the tomatoes and fresh herbs and greens. Cook on high for 20 minutes and then on low covered with lid for another 15-20 minutes. You will know this soup is done and ready to eat when the lentils are soft and broken down into the broth. This may turn into a mushy stew the next day, but just add a touch more stock and it will be soup again. This makes a nice pot of soup, to feed 8-12 people, so you may want to freeze, share or cut the recipe in half.

Add a nice biscuit, cornbread or green salad and you have a meal, of course, this is a meal by itself as well.

Enjoy, and stay warm as we turn our hearts to coming spring.

Much love!

Red Lentil Veggie Burger

It's starting to thaw out here in Michigan and I think it is for good this time. Springtime is just around the corner and we have an unofficial 'official' day to say that it starts next week, the 21st. I am very ready for spring this year...being cooped up inside with an infant has given me a little cabin fever syndrome. I am very ready to get out and start walking and planting seeds. Plus watching everything come alive again brings so much excitement and hope for the coming year. It is like the world is starting to wake up again and the smells and sounds are glorious. And then there is the allergies...but that is another story :)

Spring time is a great time to consider a cleanse from eating too much meat or non-fresh foods from over the winter months. Our bodies are naturally asking for fresher options that can help cleanse and ready the body for summer. This is the time of year when eating fresh greens that start to grow first or to start drinking tea from dandelion root. Interestingly enough, God has provided the exact foods and plants we need to start growing to help us eat what our bodies need. You may not be able to have a spinach salad just yet from your own garden, but you can start preparing your body by eating more greens that are store bought. Like making a green smoothie with kale and parsley, or drinking some dandelion tea with local honey... or making a veggie burger and topping it with lots of greens and herbs.

Here is a simple and nutrient packed meal idea to spring you into more freshness this March...

not to mention, budget friendly as well.

Red Lentil Veggie Burger Recipe

3 cups of cooked red lentil mix (cooking directions below with 1 1/2 cup of dried lentils)

2 cups of pre-cooked brown rice

1/2 cup of finely diced bell or red pepper

1/2 cup of finely diced celery

1/2 cup of finely diced red onion

1/2 cup of finely diced carrot

2 cloves of garlic minced or diced

2 ts. of ground cumin

2 ts. of paprika

1 ts. of curry powder

1/2 ts. of turmeric powder

1 TB of either dried or fresh chopped cilantro

1 TB of either dried or fresh chopped oregano

1 TB of olive oil

1/4-1/2 cup of millet or corn flour

First, cook 1 1/2 cup of dried red lentils. Here is the steps I take to make the red lentils so they are easiest to digest...1.) I soak the 1 1/2 cup of dried lentils in 3-4 cups of pure water. I set them soak for 3-4 hours and then rinse and rinse again until the water surround them is clear. You will notice that the lentils have soaked up quite a bit of the water and you have about 3 cups of lentils now. 2.) Then add the soaked lentils with 3 cups of water to a small pot and cook for 15-20 minutes until all of the water is soaked up and the lentil have broken down into a mush. You can season with a little sea salt and pepper as well. 3.) After cooking the lentils, they will have to cool before using in the burgers, so put them in the fridge or freezer and cool until they are much more solid and cold. Then when they are a solid mush mass, they are ready for using. Those are the 3 steps I take to cook the lentil mixture to make these burgers.

Then in a large mixing bowl, mix together 3 cups of the cooked lentil mixture with 2 cups of cooked brown rice. I always have cooked rice or quinoa in my fridge for using for leftover meals and so I just used 2 cups of the brown rice I had on hand... this will add more time to making these if you have to cook some rice. But since you have to take the time to cook the lentils, cook some brown rice at the same time. Just cook the rice how you normally.... 1 cup of rice to 2 cups of water, and season with broth or sea salt.

Mix together the lentils, rice, spices, oil and then the veggies. Chop the onion, peppers, carrots and celery into very small pieces so that they are almost the same size of rice pieces and them mix all together into the mixture. Lastly add the little bit of millet or corn flour to bind everything together. Start with 1/4 cup of flour and then add another 1/4 cup of flour if your mix it still a bit watery or mushy. The mix will be mushy anyways, but you don't want it soupy. That is why the flour helps things stick together better. The picture above is of the burger mixture before you make into patties.

Then, you roll in your hands each pattie about 1/2 cup worth of mix into the burger. This recipe will make about 10-12 burgers depending on how large or small you want them. Place them on a parchment papered baking sheet and bake at 375 degrees for 30-40 minutes until they are golden brown and look a bit more crispier. They will still be very soft. You will have to let them cool for at least 30 minutes before they are ready for moving. This will help them "harden" up so that you can eat them more easily. So basically you are cooling them down to be warmed up later for a burger, or you can serve cool in a wrap with greens and other veggies.

I personally think the best way to sere these is either in a GF wrap or on a GF bun or slice of bread. Add some ketchup, mustard, or other sauce and then make sure you add freshness to it with greens, cucumbers, and herbs. This is a wonderful meal of comfort and freshness. You gotta love how lentils are so versatile as well. I am sure you could sub the red lentils for another lentil and it would be fine. I love red lentils, so they were my first choice in making these burgers.

Well, that is the meal. I hope you try this one out and see what you think. It is one of the creations I tried in my pursuit for healthy budget friendly dinners. And, I think this one is a success. Sometimes it's just nice to use the same good old ingredients like brown rice and lentils in a new way. Makes you feel like you are being really adventurous in the kitchen, when really you are just mushing together some ingredients to be great.

Another little tidbit I thought I would mention to my readers...

I have just been informed that the Institute of Integrative Nutrition (the nutrition school I went to) is offering a special to those who enroll to the school by March 25th. They are giving out the NEW iPad2 to those who enroll in the next 2 weeks, (or you can choose to have a $500 dollar scholarship instead of the iPad). Last month they were offering a $1,000 dollar scholarship, and I mentioned that I had 2 of those scholarships to give away. Two lovely readers took advantage of those scholarships! How exciting! I thought I would mention this month's promotion because I had such a great response from you all about the scholarship last month. I think IIN is a great school, and it has changed me and given me my voice when it comes to health and nutrition. Therefore, I want to share that experience with you if you are interested...

To receive the promo gift you must give your admission counselor MY NAME, Stephanie Laidlaw, as your referral contact so that they know you heard about the promo from me. PLEASE email me or contact me if you are interested in the school and want to talk more logistics or details, and perhaps the iPad2 might just persuade you to make that choice sooner than later...I am not super tech savvy, but those iPad2's are pretty awesome :) Just saying :)

Cheers to spring and may love fill your heart today!

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