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

Pizza Fondue For New Year's

Whether you're inviting guests, attending a party, or enjoying the evening alone, fondue is versatile and fun. Just be sure to have plenty of sauce and several trays of dippers.

Raw Marinara Sauce (From Jennifer Cornbleet, Raw Food Made Easy)
1/2 c. chopped tomato
1/2 c. sun-dried tomatoes
1/2 c. red bell pepper
2 Tb. olive oil (optional)
1 Tb. fresh basil, minced
1 tsp. dried oregano
1 clove garlic, minced
salt and pepper to taste
dash cayenne, optional

Process in a food processor or high-powered blender until smooth. Serve at room temperature or warm slightly. Makes about 1 cup.

Dippers

Raw bell pepper strips
Roasted red pepper
Olives, green and black
Mushrooms (several varieties)
Tomatoes, fresh and sundried
Pineapple chunks
Zucchini sticks
Pita squares
Artichoke hearts
Grilled eggplant
Grilled tofu (extra firm)
Asparagus spears
Tempeh strips
Rolled collard leaves (use a toothpick to keep them rolled)

To your health and happiness in 2012!
Hailey

Marinara with Chickpeas

Looking for a quick dinner? This one is fast and filling. You can use your own favorite marinara sauce or the one below, from Raw Food Made Easy.

Combine 1 c. marinara sauce (below), 1/2 c. cooked chickpeas, and 1/4 c. chopped zucchini or broccoli. Heat through. Serve over cooked spagetti squash or yams.

Jennifer Cornbleet's Raw Marinara Sauce
1 ripe tomato
1/2 c, sundried tomatoes
1/2 red bell pepper, chopped
2 Tb. extra-virgin olive oil (optional)
1 Tb. minced fresh basil
1 tsp. dried oregano
1 clove garlic, crushed
dash each sea salt, black pepper and cayenne

Process in blender or food processor until smooth

To your health and happiness,
Hailey

No-Oil Salad Dressings

Drumroll, please....At last, I'm presenting the "healthy dressings" you have been waiting for. Aren't they beautiful? They taste beautiful, too! Plus they are super simple to make in your blender. You can easily adjust the the flavors by tweaking the seasonings to your tastes. Save vinegar jars when they are empty to put the dressings in.


Tomato-Basil Dressing
2 roma tomatoes, cored
1 red bell pepper, cored
1/3 c. red wine vinegar
1/3 c. sundried tomatoes, coarsely chopped
6-8 basil leaves
Juice of 1 lemon
Dash of sea salt
~1 c. water

Blend 1st seven ingredients and half of the water until smooth. Add more water until you attain the desired consistency. Refrigerate unused portions. Makes about 3 cups.

Orange Peach Mango Dressing
1 c. sliced peaches, peeled
1 c. sliced mangoes, peeled
1 c. orange juice
1/2 c. rice vinegar
1 Tb. grated fresh ginger

Blend until smooth. If needed, add water for a desirable consistency. Refrigerate unused portions. Makes about 3 cups.

Creamy Avocado Dressing
2 avocadoes, peeled and pitted
Juice of 1 lemon
Juice of 1 lime
1 tsp. lime zest
1 cucumber
~1/2 c. water
1/4 c. chopped cilantro
1/2 to 1 tsp. chili powder
Dash of sea salt

Blend all ingredients together until smooth, adjusting water to get desired consistency. Refrigerate unused portions. Makes 3+ cups.

To your health and happiness,
Hailey

Roundwiches

I promise I eat more than just vegetables! It's just that it's summer and there is so much fresh produce available that most of my creations right now are based on the garden harvest. This recipe does include beans, though. Consider it a "jumbo hamburger from nature." (Knives and forks may be required.)

Brown two 6" corn tortillas on medium high heat on a griddle or in a frying pan. Spread one with refried beans and the other with mashed avocado. Add lettuce or leafy greens, tomato and sprouts. Voila! That was faster than driving to McDonald's!

To your health and happiness,
Hailey

Cauliflower Celebration Salad

It's time to celebrate the glory of late summer and its rich, hearty vegetables. Here's a salad that is very satisfying as a meal. Amounts have not been specified because quantities depend on your harvest and your family.

Steam cauliflower and toss with a little smidgeon of butter, salt, paprika and parmesan. Spoon onto a bed of dark leafy greens, such as chopped kale or chard. Dress with Sundried tomato dressing and garnish with nuts or pumpkin seeds.

SUNDRIED TOMATO DRESSING
1 c. cold-pressed extra-virgin olive oil
1/3 c. red wine vinegar
1 Tb. dijon mustard
1/4 c. sundried tomatoes
4 fresh basil leaves

Whirl in your blender until smooth, adding a little water for thinning if necessary.

To your health and happiness,
Hailey

Green Bean Festival

The farmer's markets and the gardens are sporting green beans now, at least in Idaho. I thought it would be fun to share my latest creation with you! But I have to confess, it looked so yummy, I ate part of it before I remembered to take a picture for the blog. (hee hee)

The recipe is simple. I won't specify amounts because the quantity you make will depend on how many beans you have and how many mouths you are feeding.

Steam or saute your green beans in coconut oil with a little garlic or onion if you like. Scoop onto cooked brown rice or millet or barley. Add some julienned sundried tomatoes and some soaked nuts (I like walnuts for this recipe.) Season to taste. Bon appetite!

To your health and happiness,
Hailey