Yellow Lentil Soup with Spinach & Ginger
A complete meal including beans, greens and vegetables. Super easy to make and packed with flavor.
- 2 cups Dried Yellow Lentils
- 1 whole Shallot, peeled
- 1 whole Clove of garlic, peeled
- 1.5 inch Piece of ginger, cut into 4 slices
- 3/4 cup Baby spinach
- Salt, to taste
- Pepper, to taste
Rinse lentils and add to a medium pot with shallot , garlic ginger, and 5 cups water. Bring to a low simmer.
Cook for about 35 minutes or until lentils are soft. Add salt and Tabasco.
Add baby spinach and cook for about 4 minutes more.
Miso Vegetable Soup
Quickest, easiest soup recipe for the cold weather (with complete proteins).
- 4 tbsp White Miso paste
- 4 cups Water
- 1 and 1/2 tsp Pickled Ginger
- 1 cup Cooked Brown Rice
- 1/2 cup Cooked Broccoli - cut into florets
- 3 tbsp Chopped Kimchi
- 1/4 tsp Sugar
- 4 tbsp Chopped Scallions
Stir 1/4 cup water into the miso until combined. Add remaining water. Add all additional ingredients except scallions and bring to just below boiling.
2. Ladle into four bowls and garnish with the chopped scallions.
OPTIONAL: Add diced soft tofu
Quick Stir Fry with Spelt and Miso
Need a quick, nutrient dense and delicious weeknight meal idea? Try this quick stir-fry with the up-and-coming grain du jour, spelt! This is an easy-to-make and flavorful dish and is packed with flavor.
- 1/2 onion - thinly sliced
- 2 tbsp extra-virgin olive oil
- 3/4 cup spelt kernels, cooked per package directions
- 1 cup baby spinach
- 1 cup Thinly sliced cabbage (savoy or green)
- 2 teaspoons light miso, dissolved in ¼ cup water
Over medium-high heat, saute the thinly sliced onions in extra-virgin olive oil until they are translucent.
Add the spelt and toss with the onions. Add the miso water and cook for about two minutes.
Add the spinach and cabbage and stir to combine. Cook until water evaporates, but cabbage still retains a bit of a crunch.
Honey-Roasted Endives and Parsnips
An elegant and easy roasted vegetable side dish perfect for a weeknight dinner or entertaining.
- 12 small parsnips, peeled
- 6 medium Belgian endives
- 4 tbsp unsalted butter
- 1/4 cup Olive Oil
- 1 tbsp good quality honey wildflower, manuka
- 2 teaspoons Chopped Thyme
- salt and pepper, to taste
- 1 tbsp chopped Italian flat-leaf parsley
Preheat oven to 350 o F. Bring a pan of salted water to the boil and cook parsnips until they have just started to lose their their firmness, approximately 10 minutes. Drain and place in a gratin dish. (I would slice them in chunks).
Halve the endives, or cut them lengthwise into four, depending on the size, remove as much of the bitter core as possible (without releasing the leaves) with a small sharp knife, and arrange in dish.
In a small pan, heat the butter, olive oil, honey, thyme and salt and pepper to taste until bubbling, and drizzle over the vegetables evenly. Roast for up to 20 minutes or until vegetables have begun to caramelize and soften. Sprinkle with the parsley and serve immediately.
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I love love love rice and beans. I could have it just plain, as is and be totally satisfied with my meal. It’s easy, protein and fiber rich and really tasty. Here is a twist on that classic meal with some additional flavors that make it pop and give it a unique flair. I hope you enjoy this as much as I did.
Recipe by: Jenny Berk
1 can of organic, low sodium black beans
1 packet of Trader Joe’s brand organic brown rice (microwavable)
1/4 cup feta cheese
1/2 cup of green olives
2 tbsp chopped parsley
1 can of corn or 1 cup of frozen corn
1/4 cup tahini
1 freshly squeezed lemon plus grated rind
Salt and pepper to taste
Open can of corn and beans and drain
Combine with rice in a large bowl
finely chop the parsley and add to the bowl
Add green olives and feta cheese
In a separate small bowl mix together the tahini and lemon juice, plus rind and salt and pepper and mix thoroughly
Add the dressing to the bowl with the rice and beans and use tongs to toss to coat.
garnish with more parsley
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