IMG_1070Red Lentil Dal adapted from “The Happy Herbivore”
1-2 T. Olive Oil for sautéing
1 small onion diced,
2 garlic cloves minced
1tsp each turmeric, ground cumin, paprika
1 T. each ground ginger, ground coriander
1/2 c. dried red lentils
2c. vegetable broth
1 chopped tomato and 1/4 tomato sauce
2 tsp. garam masala (when I have it
salt, pepper and cayenne to taste
fruits, vegetables and nuts to garnish

Add oil to a soup pot and heat adding onions and sauté until translucent about 5 minuets
Add all spices except garam masala and heat 1-2 minuets add water to prevent burning if needed.
Add all remaining ingredients stirring and bring to a boil.
Reduce heat and simmer until lentils are tender about 15-20 minuets.
Add garam masala and salt, pepper and cayenne to taste Serve over rice and garnish

Wild Rice and Mushroom Soup

2-3 T. olive oil

1 small onion cut in half and sliced thin (between 1/3 -1/2 cup)

1-2 thinly sliced garlic cloves

4 c. mixed mushrooms washed and sliced (such as deerwood, button, shiitake, portabella, oyster,)

season salt, pepper, garlic powder to taste

½ c. wild rice

4 c. box chicken or beef broth. Use vegetable stock for vegan if you prefer.

1 c. water

1-2 teaspoons dried chives

1/3 c. red wine optional

How I Do It

Heat olive oil on medium heat in a 2 quart stock pot.

Sauté onions for a few minuets just until they begin to soften.

Add garlic and sliced mushrooms and stir.

Season to taste with season salt, pepper, and garlic powder and stir.

Stir and Sauté until tender about 10 minuets. Adjust seasonings if needed.

Add rice, stock and water, chives and optional wine.

Stir then bring to a gentle boil until rice is fully cooked according to package directions about 25 minuets.

Adjust seasonings. If necessary.

Summer’s Best Lemon-Garlic Dressing: Ingredients

(adapted from “The Gerson Therapy”)

1 T. lemon juice

2 T. Water

1T. xylitol (brown sugar is used in the original recipe)

2 T. diced onion,

3 clove garlic sliced,

¼ tsp. Chives or other dried herbs

Salt and Pepper to taste

Here is how I do it.

I use a small 1 ½ cup processor because it make quick work other wise mince garlic and onion.

Thinly slice cloves of garlic. Add to processor.

Dice about 2 T. onion. Add to processor.

Squeeze lemon juice but if bottled is available it will do but is not preferred. Add to processor.

Add xylitol to processor.

Blend for about 20 seconds

Add about ½ tsp. Dried or fresh herbs. I use dried chives because I always have them on hand.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s