January 7, 2014
Lentil and Brown Rice Bowl
A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.
Ingredients
1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)
1/2 cup cooked red organic lentils, cooked in broth if you want more flavor
1/2 cup mushrooms, chopped
1/2 cup tofu, firm, chopped into cubes
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
1 teaspoon minced garlic
1/4 avocado, sliced
1/2 cup baby spinach leaves
Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari
Directions
Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!
xx
Reth
P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.
June 4, 2013
Magic Beet Juice
Beautiful burgundy color, this is the nectar of the gods.
Ingredients
1 beet and beet greens
4 carrots
4 sprigs mint
1 inch ginger
1 pear
Directions
Juice and love.
xx
R
May 28, 2013
White Miso Soup with Kale and Red Pepper Flakes
White miso paste is one of the most addicting things I have purchased this month. I have been experimenting with different soups and combinations, and this has been a winner! I love kale with anything but especially white miso and red peper flakes. Feel free to adjust the heat according to your tastes! White miso is a fermented food that is popular in China and Japan. Fermented foods are especially good for you because they deposit gut friendly bacteria, and are said to be anti aging foods. They are responsible for strengthening the immune system and fighting pathogens that could get into your body. Other fermented foods include kimchi, pickles, kombucha, and saukeraut. Here is a great article on the health benefits of white miso and it even explains how it is made. White miso can be found at any speciality asian grocery market or well stocked grocery store. I used the Roland brand White Miso.
Ingredients
1 cup kale, torn into pieces, washed and trimmed from tough stalk
1 teaspoon olive oil or coconut oil
Red pepper flakes, to taste
2 cups water, purified
3 tablespoons white miso paste, to taste
Directions
Saute kale in oil for 3 minutes on medium heat until the kale is brighter green in color. Season with red pepper flakes if desired. Boil purified water and add kale so it continues cooking. Mix in the white miso paste, to taste, and add red peper flakes to taste. Serve immediately.
Enjoy!
Reth's Recipes 