Lentil Salad with Asiago Cheese
Ingredients:
- 1-1/2 cups (375 ml) green or brown lentils, sorted and rinsed well.
- 1 large carrot, diced
- 2 green onions, sliced OR 1 medium red onion, diced
- 1 sweet red pepper, chopped
- 1 stalk celery, diced
- 1/2 cup (125 ml) shredded Asiago cheese
- 2-3 tbsp. (30-45 ml) chopped fresh parsley
Dressing:
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) apple cider vinegar OR red wine vinegar
- 1 tsp. (5 ml) Dijon mustard
- 1/2 tsp. (2 ml) dried oregano
- 1/2 tsp. (2 ml) himalayan or sea salt
- 1/4 tsp. (1 ml) black pepper
Preparation:
In saucepan, bring lentils and 3 cups (750 ml) water to a boil; reduce heat, cover and simmer for 15 minutes. Add carrots and simmer until lentils are tender, 5 to 10 minutes. Drain and let cool.
Dressing:
Meanwhile, in large bowl, whisk together oil, vinegar, mustard, oregano, salt and pepper. Add lentil mixture, onions, red pepper, celery, cheese and parsley; toss gently to combine. Add a little extra shredded Asiago cheese and chopped parsley on the top before serving.
(Make ahead: Cover and refrigerate for up to one day).
And enjoy!
Serves 4 - 6
* * *
No-Bake Rustic Granola Bars
Super easy 5 minute
granola bars. Healthy and yummy. Perfectly hits the spot.
Ingredients:
- 3/4 cups dates, pitted
- 3/4 cups almonds (lightly roasted for stronger flavour)
- 1 1/2 cups rolled oats
- 1/4 cup unpasteurized honey
- 1/4 cup almond butter (or peanut)
- 1 tsp. cinnamon
- A pinch of Himalayan or sea salt
- 1/3 cup (mini) dark or semi-sweet chocolate chips
Topping:
- 1 cup shredded unsweetened coconut
- 1 tbsp. Organic coconut oil
Directions:
Put the dates and almonds into a food processor and pulse until chunky.
Add the rest of the ingredients except for the chocolate chips. Pulse again
until thoroughly mixed.
Line an 8” baking dish with parchment paper (leave extra paper over the
sides). Firmly press the mixture into the dish and cover over with the extra
parchment paper and press.
Meanwhile, lightly toast the coconut in a pan. Be careful not to burn.
Once toasted, add the coconut oil and mix together. Sprinkle as a top layer
completely and press on top of the mixture. Cover over with the parchment paper
and refrigerate at least 2 hours until firm.
Using the parchment paper, lift out of the dish and cut into bars.
Store in the fridge or freezer, wrapped well with parchment paper.
Tastes best after setting at least one day.
Makes 18-25 bars/squares.
* * *
Morning Refresher
Ingredients:
- 2 cups organic raw (baby) kale
- 1 cup fresh pineapple
- 1 whole lemon (with peel, seeds removed)
- 1 tbsp. Organic chia seeds (optional)
- 250-300 ml of water (or coconut water for added electrolytes)
- 1 inch of fresh ginger, if desired, for added zing
Directions:
Place all ingredients in a blender. Blend on high
until liquefied (about 30 seconds).
Very refreshing! Enjoy!
Makes 2 servings.
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