Favourite Recipes

Curried Lentils and Spinach

  • 3-4 cups water
  • 1 cup red lentils
  • 1 onion finely chopped
  • 1 cup peas
  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp sea salt
  • 1 tsp tumeric
  • ¼ tsp cayenne
  • ¼ tsp cumin
  • ¼ tsp coriander
  • Dash cinnamon
  • Dash ground cloves
  • 1 bunch of spinach, washed and chopped

Instructions:

  1. Cook the lentils, onions and peas in water for approximately 15-20 minutes. Drain.
  2. Steam spinach separately until wilted.
  3. Add olive oil, spinach, spices to lentils.
  4. Cook for 5-10 minutes.
  5. Serve with brown rice.

Download Recipe: Curried Lentils and Spinach

Grow Your Own Sprouts!

Growing your own sprouts is not just for hippies anymore! Homegrown sprouts are an inexpensive and important source of nutrients for anyone with a jar and a piece of window screen.

Nutritional Benefits:

  • good source of protein
  • 3 to 5 times the vitamin content of the seed they sprouted from
  • ½ cup of most sprouts contains more vitamin C than 6 glasses of orange juice
  • Powerful antioxidants and enzymes
  • Easy to digest
  • Good source of B-complex vitamins

Supplies

a mason-type jar, a piece of cheesecloth (or window screen) and mason jar lid ring, and the seeds, beans, grains, or nuts you wish to sprout

Setting Up

Pour a couple of layers of your choice of sprout-able into the jar, and cover with several inches of water. Cover the mouth of the jar with the cheesecloth (or window screen) and screw the ring-shaped lid over the mesh. (if no ring lid, use elastic band to seal the cloth over the opening of the jar). Let the seeds soak overnight (up to 24 hours for large beans, garbanzos, and nuts)

Download Recipe: Grow Your Own Sprouts

Quinoa Salad

  • 1 cup quinoa (rinsed thoroughly)
  • 2 cups water
  • 1 can chick peas (rinsed and drained)
  • ½ cup almonds
  • 1/2 medium cucumber
  • ¼ cup red onion
  • ½ lb baby spinach leaves
  • ½ bunch fresh cilantro

Bring water to a boil in a medium saucepan. Add quinoa and lower heat to medium low. Cover and cook 15 minutes (or until water is absorbed). Meanwhile, chop cucumber, onion, and cilantro. Roast almonds under the broiler for 3 minutes, careful not to burn them. Once roasted, allow almonds to cool, before coarsely chopping them. In a large bowl, toss spinach, quinoa, chick peas, onion, cucumber, and almonds.

Serve with fresh dressing:

  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ½ tsp sea salt
  • 2 cloves garlic
  • ¼ tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger

Add all ingredients together and serve over quinoa salad. Enjoy!

Download Recipe: Quinoa Salad

Spinach With Tahini

Try this dish with dandelion greens, Swiss chard, kale, or any other dark leafy green.

  • 1 medium clove garlic, chopped
  • 3 Tbsp well-stirred tahini (ground sesame paste)
  • 1 ½ to 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • ¾ cup water
  • 15 oz. loosely packed baby spinach
  • 2 tsp toasted sesame seeds

Instructions:

  1. Blend together garlic, tahinini, lemon juice, salt and ¼ cup water until smooth.
  2. Bring remaining ½ cup water to a simmer in a 12 inch skillet over moderately high heat.
  3. Add spinach in handfuls, tossing with tongs, and cook until wilted – about 5 minutes.
  4. Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
  5. Discard liquid and wipe bowl dry. Stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
  6. Enjoy!

Download Recipe: Spinach With Tahini