Souper Meals #3: Daal with a Twist

A little Mediterranean, this delightful lentil soup is unique with its addition of green beans and sundried tomatoes. If you have a favorite daal recipe, just use that. If not, here's one I have enjoyed. It makes a huge pot, so reduce the amounts if you're only cooking for 1 or 2 and don't plan on freezing the extras.

1 c. red lentils
3 c. water
1 can (16 oz) crushed tomatoes
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp. sesame seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 bay leaf
1 tsp. turmeric
1 lb. fresh green beans, sauteed
2 c. sundried tomatoes

Simmer the lentils, water, tomatoes, onion, garlic and spices until lentils break down. (I put mine in a crock pot for about 4 hours). Remove bay leaf. Puree in batches in blender. Add beans and tomatoes. Lightly salt if needed.

To your health and happiness,
Hailey

Super Salad #5: Jewelled Salad

5-6 clementines or mandarins, sectioned

½ purple onion, chopped

1 ½ c. cooked quinoa

2 avocados, sliced

1 c. chopped pecans

1 bag spring mix

1 head romaine

Toss and serve with Orange Vinaigrette

Orange Vinaigrette

½ c. orange juice concentrate

¼ c. agave

2 Tb. balsamic vinegar

2 tsp. Dijon mustard

½ c. water

2 tsp. ground chia seeds

¼ tsp. oregano

2 Tb. alfalfa sprouts

Combine in blender and process until smooth.

To your health and happiness,

Hailey

Super Salad #1: Elegant Waldorf

For the Waldorf:

 5 Tb. orange juice

1/4 tsp. nutmeg

4 slices purple onion

8 brussels sprouts, thinly sliced

2 apples, chopped     

2 stalks celery, diced

¼ c. chopped pecans

2 c. cooked brown rice

Saute onion in orange juice and nutmeg until softened. Add Brussels sprouts and cook just until bright green. Remove from heat. Toss with apple, celery and pecans. Spoon onto rice. Top with Lemony Dressing.

Lemony Dressing

8 oz. soft tofu

Juice of 1 lemon

Zest of 1 lemon

1/3 c. maple syrup

Combine in blender and process until smooth.

To your health and happiness,

Hailey

GOMBBS Salad

Greens, Onions, Mushrooms, Beans, Berries and Seeds are the foods that promote the greatest health, according to Dr. Joel Fuhrman, and we should eat them every day. So why not combine them into a tantalizing salad to enjoy as a staple on a regular basis?

1 bag (10 oz.) baby spinach
1/2 purple onion, chopped
6 crimini mushrooms, sliced
1 c. cannellini beans, cooked
1/2 c. Goji berries
2 cans (5 oz.) sliced olives
1/4 c. pumpkin seeds
Dr. Neil Barnard's Roasted Pepper Vinaigrette

To your health and happiness,
Hailey

"Sausage" Stuffed Squash

Mmm! Pair this with a fresh salad and you have the perfect meal for a chilly autumn evening. A simple recipe, it's easily expanded to feed a crowd.

For each serving:
1 c. chickpeas, cooked and drained
1 tsp. sausage seasoning (below)
1 stalk celery, chopped
1/4 of a yellow onion, chopped
1/2 of a green bell pepper, chopped
1/3 c. mushrooms, chopped
1/2 of a 5" diameter squash, any variety

Coarsely chop chickpeas in a food processor. Dry-fry them in a skillet over medium heat until they are toasty and golden. Sprinkle with seasoning, then add water by the tablespoon to the skillet until the chickpeas clump together like ground meat. Set aside while you steam-fry (saute in water) the next four ingredients until they are tender. Meanwhile, bake or microwave the squash, cut side down, in a covered baking dish filled with 1/8" water until squash is fork-tender. To assemble, mix chickpeas and sauteed vegetables. Spoon into squash and serve.

Sausage seasoning
1 tsp. black pepper
1/2 tsp. sage
1 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. allspice
1/2 tsp. cayenne (optional)
1/4 tsp. red pepper flakes
pinch salt

Blend in a coffee bean grinder and store in an airtight container. Makes 4 teaspoons.

To your health and happiness,
Hailey

Brussels Sprout Salad

With Dr. Joel Fuhrman's book, Super Immunity, hitting the shelves in a couple of weeks, I'm sure cruciferous veggies will be the rage! The trouble is that most people prefer this category of vegetables the least because they are so strong tasting (sort of like eating mud pots at Yellowstone National Park). Of course, it is exactly the sulphur compounds that make them so valuable. The key is to chop them very fine and not to overcook them. In fact, Dr. Furhman advocates eating them raw. I discovered that I actually enjoy Brussels Sprouts when they are served in place of lettuce in a salad. Try these two variations:

Maple Apple Salad
Cut off base of Brussels sprouts, remove outer leaves, and slice thinly. Rotate cutting board and slice perpendicular to original cuts. Add chopped red apple (with peel), sliced green onion and a sprinkle of chopped pecans. Toss with Maple Apple Dressing:
1/4 c. apple juice
1/2 c. cold-pressed extra virgin olive oil
1/4 c. apple cider vinegar
3 Tb. pure maple syrup
1/4 tsp. nutmeg
Optional: If you prefer cooked Brussels sprouts, steam them lightly, just until they turn bright green, before adding other ingredients.

Brussels Slaw
Cut off base of Brussels sprouts, remove outer leaves, and thinly slice. Rotate cutting board and slice again perpendicular to original cuts. Add grated carrot, minced onion and poppy seeds. Coat with Mustard Vinaigrette:
1/2 c. extra virgin olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1/2 Tb. spicy brown mustard
a pinch of salt

To your health and happiness,
Hailey