It is Raining and I want Lentil Loaf!

February 23, 2010 · Filed Under Recipes · 7 Comments 

It is chilly and rainy here in Santa Cruz today and this kind of weather gets me thinking about warm comfort foods. One of my favorite comfort meals is a Lentil Loaf with Mushroom Gravy, Mashed Potatoes and Greens. YUM! I hope that you enjoy this recipe for Lentil Loaf and DELICIOUS Flour-Free mushroom gravy.

Lentil Loaf with Mushroom Gravy
Serves 4-6
Preparation Time: 10 minutes
Cooking Time: 50 minutes

This recipe calls for cooking lentils from dry, but you can save time by using canned.

1 cup dry brown lentils** or 2 cups canned brown lentils
2 cloves garlic
1/2 cup walnuts
1 cup rolled oats (Gluten Free? Be sure you buy certified gluten free oats)
1 Tablespoon ground flaxseed
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon mustard powder
pinch cayenne
2 Tablespoons tomato paste
1 Tablespoon worcestershire
1 Tablespoon tamari or soy sauce
1 Tablespoon olive oil
2 Tablespoons water
Salt and pepper to taste

**Place lentils in 3 cups of water in a saucepan, bring to a boil, then reduce heat and simmer for 35 minutes or until lentils are tender.
Preheat oven to 350F. In a food processor, grind garlic, walnuts, oats, flaxseed and spices. Pulse until it is well ground. Add remaining ingredients, including cooked lentils and a sprinkle of salt and pepper. Pulse until well mixed, stopping to scrape down the sides as needed. Spread into a greased loaf pan and bake, covered, for 35 minutes. Remove cover and bake another 15 minutes. Let stand a few minutes before cutting and serving.

Flour Free Mushroom Gravy

1 Tablespoon olive oil
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
sprinkle of salt and black pepper
1/2 cup vegetable stock
2 Tablespoons arrowroot powder
2 Tablespoons tamari
2 1/2 cups vegetable broth
1/4 cup nutritional yeast

In a medium size saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms shrink and release liquid. In a small bowl, whisk together 1/2 cup vegetable stock and arrowroot powder until dissolved. Add arrowroot mixture, tamari and vegetable broth to the saucepan, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Right before serving, whisk in nutritional yeast until it dissolves and serve.

This recipe is from my weekly meal plan. Every week, you get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Market. You can try it FREE for 30 days by clicking here.

Until Next Time, Eat Well, Be Well, and LOVE Every Bite!  ~Jennifer

I NEED YOUR HELP!

February 16, 2010 · Filed Under Recipes · 3 Comments 

Exciting News!

Dr. Aimee Shunney and I will begin hosting a weekly radio show, ‘Green Tea & Honey: Delicious Food. Smart Medicine’, on Saturdays from 9-9:30am beginning March 6th on Green 960am! You can listen live from the Bay Area, stream online (www.Green960.com) or download podcasts via iTunes.  Every week, we will talk about food, health and the joy of eating!

This is where you come in.  Could you take a few moments to answer this question for us:

Who in your life really knows how to make the food you love?  Describe the food and any touches that make it extra special.

We will be discussing responses on the air.  Thank you SO MUCH for your help in making this a great show!!

Sunflower Seed Nori Rolls

February 11, 2010 · Filed Under Recipes · 1 Comment 

Last night, I co-taught a forum on improving thyroid health.  I focused mainly on eating more sea vegetables since they are such a fantastic source of the minerals that support your thyroid.  One easy way to get more sea vegetables is to use Nori as a wrap in place of a tortilla.  I love sunflower seed spread (sunflower seeds are also a good source of minerals) and it is really tasty wrapped in Nori with fresh vegetables inside.  Below is the recipe I prepared for last nights participants–Enjoy!!

Sunflower Seed Nori Rolls

1 1/2 cups raw sunflower seeds, soaked overnight*

1/2 cup lemon juice

4 scallions, chopped

1/4 cup tahini

1/4 cup tamari (soy sauce)

1/2 cup fresh parsley, chopped

2 cloves garlic, minced

1/2 teaspoon cayenne pepper (or more to taste)

In a food processor, process the soaked sunflower seeds, lemon juice, scallions, tahini, tamari, parsley, garlic and cayenne until the mixture is a smooth paste.  Season to taste, adding more tamari or cayenne as needed.

*Soaking the seeds overnight makes them more digestible and easier to blend into a creamy paste. Discard soaking water and rinse seeds, removing hulls that have come off. If you don’t have time, you can soak for an hour instead.

4-6 sheets nori

1 cucumber, peeled, and cut into thin strips

1 avocado, halved and thinly sliced

1 red pepper, cut into thin strips

2 carrots, peeled and  grated

Sesame seeds or Gomasio for garnish (optional)

Lay 1 nori sheet, rough side up, on cutting board. Spread some of the sunflower seed spread mixture on nori with spatula. Stack cucumber strip, avocado slice, pepper slice, grated carrots, and a sprinkle of sesame seeds in narrow line 1-inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into bite-size pieces with serrated knife that you keep dipping in water to clean.   Enjoy!!!

To find out more about Jennifer’s Meal Plan including how to try it FREE for 30 days, be sure to click here.

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