Lentils. Tiny powerhouses of nutrition. A colorful, protein-rich, fiber-fabulous one-pot meal. Full of iron and B vitamins. Linked to sharper mental focus, less fatigue and better memory. Topped with a fried, runny, yolky, nutrient-dense egg. I’m totally in. I’ve turned to this recipe time and time again on busy days. Sometimes I use red lentils,…
2 sweet potatoes/yams (I like the Garnet variety but any will be delicious) Olive oil, melted coconut oil, melted ghee, or any combination of these three Salt & Pepper 1. Preheat oven to 425 degrees. 2. Peel or don’t peel the sweet potatoes depending on your preference (but do clean them well!). 3. Cut the…
“The Pea Lady” as we affectionally call her, is our first stop at the farmers market. We buy:| – A big bag of English peas (the kind that you need to shell) – A bag of snap peas (the kind you can eat without shelling) – A bag of fava beans (the kind you need…
When I was a kid my dad would bring home pomegranates from the market — a symbol that summer was really over. My favorite green for this salad is arugula as it’s slight bitterness contrasts well with the sweet persimmons. Truthfully any green will do. Top with pomegranate seeds, sliced fuyu persimmons and chopped fennel. Add ons:…
Zucchini “noodles” are a great gluten-free alternative to pasta. Or as a side dish, serve raw tossed with a dressing of fresh lemon juice, olive oil, minced garlic, chopped parsley, salt and pepper. I was never a big fan of zucchini. I mean, back in college I used eat it breaded and fried. Happy hour…