I want to include a variety of tips and information in my healthy choices blog that can help you make healthier choices without sacrificing the joy of eating delicious satisfying food. In fact, I am going to share in this column my very favorite Vegan and EASY recipe that is so delicious that whenever I make it, everyone wants it again and again and again.
But first, check out these stats to help us prevent so many terrifying diseases!
Organic labeled food – this was a shocker! According to Clark Howard (who is a financial, not a food expert), because of some legislation, food labeled “organic” – including BABY FOOD! – can still contain pesticides unless it the label reads 100% organic. I have not checked this with other sources, but have found Clark Howard’s information to be completely reliable – stay tuned as I research this more. But, as a buyer of organic foods, I found this totally shocking – what about you????
Listen to these COMPELLING reasons for choosing a vegetarian diet for you and your family - if not all of the time, then most or all of the time:
Carolyn’s Spinach and Lentils in Garlic oil
One day I was watching Rachel Ray prepare a lentils, sausage and garlic oil recipe. She said her idea came from an upscale Italian restaurant in New York that served the most amazing lentils in garlic oil as soon as you sat down at a table, and it was so amazing, it was the highlight of their dinner.
So, I decided I would play with a healthier version of Rachel’s recipe:
This recipe serves 2 or 3 and can be easily doubled:
1 package of lentils (I use the box of French lentils from Trader Joes)
1/3 to 1/4 Santini Extra Virgin olive oil (Trader Joe’s) or your favorite
4 (or more) cloves of garlic chopped or grated – your choice
1 sweet white onion
1 bay leaf
1 or 2 bags of organic baby spinach
Chopped Green cabbage – optional
Chopped Celery with leaves – optional
Step One: Chop or grate 4 or more large cloves of fresh garlic into bowl large enough to hold the entire mixture after you add the lentils/spinach. Cover garlic with 1/3 to 1/2 cup of olive oil (if you add cabbage and garlic to the lentils use, 1/2 cup). Cover with bowl and let sit out while you cook the lentils.
Step Two: Take 5/6 quart soup pot and fill about 1/3 full of water. Empty package of lentils, add: bay leaf, about 1 T salt chopped sweet onion, chopped cabbage and celery. Cover and let simmer for 30 minutes or more until you are ready to eat.
Step Three: about 3 minutes before you want to stop cooking lentil mix, add bags of spinach, mix into mixture.
Step Four: Spread red potatoes onto baking pan. Pierce with fork or knife, spray with canola oil, sprinkle with sea salt, and bake at 400 degrees for anywhere between 30 to 50 minutes depending on size of potatoes.
Step Five: Pour liquid out of lentil pot, let drain (you can save this broth to pour over your pet’s dry food if you want); add drained lentils, spinach, onions vegetable to garlic oil in bowl, mix well.
To serve: Smash potatoes with fork, take generous helpings of lentil mixture on top. Sprinkle with sea salt.
Please share and send your healthy choices, recipes, questions and concerns to email@example.com. Thank you! Carolyn