Lentil Salad with Lemon, Radish and Cilantro

Happy Hump Day everyone!

Since the New Year, I have been trying to get back in the kitchen to whip up more healthy meals. I didn't eat very well during the holidays so I have been trying to get back on track by eating more greens and vegetables. I received the cook book, Clean Food as a Christmas present in 2011 and I have been cooking with it ever since. From salads, to pasta, to crostini and olive tapenade, it just never seems to disappoint. And the great thing is that everything is straight from the source, clean and healthy.

How many times have you heard your mother or grandmother say, "Eat your lentils, they are good for you!"? Alot right? Well, after all my holiday binging, I knew I needed to try this recipe, one I had intentionally flipped the page past before. To my surprise, it turned out to be absolutely delicious... filling and full of flavor. You must give it a try!

Ingredients:

1 1/2 cups lentils

 3 cups water

1 thumb-size piece dried kombu (*see footnote)

1 cup thinly sliced radishes

1 cup chopped orange bell pepper

1/2 cup finely chopped red onion

1/2 cup chopped cilantro

1/3 cup chopped mint

3 tablespoons extra virgin olive oil

Zest and juice of 1 lemon (I love lemon so I used more after serving)

Sea salt and freshly ground black pepper 

Directions:

Place lentils in a pot or rice cooker with water and kombu. Bring to boil, reduce heat, cover and simmer until lentils are soft and liquid is absorbed. Remove from heat and cool slightly before fluffing. 

Place radishes, bell pepper and onion in large mixing bowl. Fluff lentils and add to radish mixture, first removing kombu. Fold in cilantro and mint. Add olive oil, lemon zest and juice and fold to combine. Season to taste with salt and pepper and serve. 

Serves 6.

I enjoyed it with crostini because for me, it balanced out the beans [and a big glass of wine:)]. She also recommends it on a bed of fresh arugula. 

*Kombu:

A small piece added to grains, soups, sauces and legumes during cooking is an easy way to infuse foods with highly alkalinizing minerals, iodine and iron. Dried kombu reconstitutes and releases its nutrients into the cooking liquid that is then absorbed by your food. Also known for its ability to tenderize legumes and reduce their gaseous properties (AKA: Sea Vegetable) -Author, Terry Walters

I bought a huge pack of kombu at my nearest Ranch Market but it is also available at Whole Foods or any Asian market. 

xoxo,

Candice

Spinach Smoothie

Say hello to my new favorite thing.

I have been on the look out for a recipe that allows me to get spinach in my diet without having to spend hours forking each individual leaf. Through trial and error I created this smoothie which allows me to do that. I know it may no look so yummy but I promise you it is so delicious and very healthy. You can't even taste the spinach! A few of my family and friends who I've made it for told me it tasted like pistachio ice cream... just another reason why you have to try it. It is a great breakfast and such a healthy way to start your day. It can be used as a meal replacement because it has the proper protein, carbohydrates and fat that each of us need. It is low calorie, super filling and so nutritious!

Ingredients:
1 cup almond milk (I prefer unsweetened vanilla almond milk)
Vanilla protein powder (I use the brand Aria which is for women. I recommend not skipping this step because the vanilla adds the sweetness)
Flaxseed meal
6 almonds
Half cup blueberries
1 cup ice
4 cups spinach

Directions:
Pour all ingredients in a blender or food processor in the order listed above. If you decide to use a blender, you might have to pause the 'crush ice' mode and re-blend a few times because of the large amount of spinach. I usually have to use a spoon to push the spinach down into the blender so it can be blended. Garnish with a cucumber and enjoy!

Makes about 20 ounces.

xoxo,
Candice

Spicy Black Bean Salad

I love black beans. I cook with them literally every day. They add lots of flavor and protein to all kinds of dishes. This salad is actually one of my husband's favorite dishes. It's super simple, colorful and has soooo much flavor.

I made it for dinner the other night and thought I would share the recipe with you.

Here it is:
2 cans black beans, rinsed
2 cans corn, rinsed
1 bunch cilantro, chopped
4-5 jalapeno chile peppers, seeded and chopped
2 red bell peppers, seeded and chopped
3-4 tablespoons Italian dressing
salt and pepper

Mix all ingredients in a bowl and refrigerate for 1-2 hours.

I always have leftovers too. Makes for a great lunch the following day!

xo Vanessa