As our bodies start to heal we can begin to introduce a wider variety of foods, but just as we all have different facial features and different finger prints, we also have different digestive and immunity systems. The more you become acquainted with your body, the more you can experience and experiment with different foods to understand what helps and what hurts. This is so important as we need a wide variety of foods to keep us healthy and strong.
When you need energy, iron, lots of veggies, lots of protein and healthy fats, some love and hug from the inside…cook this meal. Red wine lentils with curry roasted veggies on top of bed of baby kale tossed in a garlicy tahini dressing. This recipe is designed for those that are in remission and are able to digest small amount of legumes. The raw baby kale becomes slightly wilted with the hot vegetables and lentils which helps to break down the kale making it easier to digest, but still retain all of it’s enzymes. This recipe is so flexible and easy to adjust to what you have on hand, it’s fast and so, soooo good. Lentils are vital in a plant based diet as they are high in nutrients and fibre, inexpensive and so quick to cook! Lentils are the easiest of all legumes to digest, but some people (like myself) still have difficulty. If you have digestive issues with lentils, try soaking them first, cooking with a strip of kombu and chew well. This works for me when I am feeling strong but always listen to your body and do what makes you feel good. If you do experience discomfort, omit the lentils and replace with another protein of your choice, the salad will still be delicious!
Veggies and Lentils
1/2 cup french lentils, rinsed
5 medium carrots, peeled, 1″ dice
2 cups broccoli cut, 1-2″ dice
1/2 cup red bell pepper cut into 3/4″ dice
1/2 cup mushroom sliced 1/4 thick
1/2 onion sliced into thin moons
2 tablespoons olive oil or other healthy oil (avo, coconut, ghee)
1 teaspoon curry, divided
salt and pepper
4-5 cups baby kale or any mixture of greens
1/3 cup tahini
1/4 cup filtered water (more to thin if needed)
1 lemon worth of juice
1 teaspoon agave
3 garlic cloves
1/4 teaspoon umi vinegar (optional. add 1/8 tsp salt if not on hand)
1/4 teaspoon cider vinegar
1/4 or more teaspoon sriracha or more if tolerated (to taste)
1/4 teaspoon pepper
1/2 cup lentils
water to cover
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
In a small pan, add lentils and filtered water to cover by 1″. Add 1/4″ salt. 1/4″ curry, bring to a boil, lower heat, partially cover for 30 minutes. Add red wine vinegar and continue cooking for 10 minutes or until lentils are done.
Heat over to 375. Toss carrots with 1 tablespoon olive oil, 1/4 teaspoon curry and a pink of salt and pepper. Roast for 13 minutes, pull out, stir and add other veg. Meanwhile, chop broccoli, red bell pepper, mushrooms, onion add 1 tablespoon oil, 1/2 teaspoon curry, salt and pepper. Add to carrots after 13 minutes. Cook 20 more minutes.
To make the dressing ~ in a blender, add all ingredients except greens, blend. Mix 1/2 of the dressing with salad greens to coat. Reserve the other half of dressing for serving.
To serve ~ place greens into bowl, top with strained lentils, top with veggies. Serve with side of extra dressing.