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Home The Well Kitchen Recipes You Asked For!

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This post is in response to so many of my Instagram followers asking for these recipes of food that I’ve recently prepared.  Although I love to cook – I find it meditative and relaxing – and I love to feed my family, I really don’t like spending a lot of time on a complicated recipe.  In addition, I often do not plan ahead; rather, I see something that looks good and want to make it that night ~ ergo, I often substitute various ingredients with what I have on hand.

These three recipes are no exception: all are modifications of other recipes.  What I particularly liked about these three (and full disclosure: I’ve been making some variation of this muffin recipe for 10 years now, alternating pumpkin with 2-3 ripe bananas) recipes is how fast I can throw them together – the magic happens as they cook themselves…and of course, the house smells wonderful!

Enjoy and let me know how they turn out!

 

RECIPE ONE:

redlentildal

Golden Red Lentil with Basmati Rice – my modifications (I got the recipe from Angela Liddon’s Oh She Glows, and she in turn modified it from a cookbook by Jennifer Houston and Ruth Tal of Toronto’s Fresh Restaurant)

2 TBS oil (I used olive oil)

1 medium organic onion, diced

3-4 organic garlic cloves, minced

2 TBS fresh ginger, grated (I used 1 TBS ground ginger)

3 organic carrots, peeled and thinly sliced into discs

2 tsp curry powder

1 tsp ground cumin

½ tsp ground turmeric

1½ cups dried red lentils

1 can organic coconut milk

2 cups organic low-sodium vegetable broth

½ tsp fine sea salt, to taste

ground pepper, to taste

½ bag of organic greens (I used Supergreens from Trader Joe’s)

 

  1. Sauté onion and garlic and a pinch of salt in oil in a large pot (I used a Dutch oven) over medium heat, stirring occasionally, for 4-5 minutes.
  2. Stir in ginger and carrots. Sauté for a few more minutes.
  3. Add in curry, cumin and turmeric. Stir well; cook until fragrant (about a minute)
  4. Pick over and rinse lentils in a sieve, then add along with can of coconut milk and broth to the pot. Bring to a simmer and reduce heat to medium-low. Cook, covered but with lid ajar, for about 20 minutes. Stir occasionally. When all cooked, add the greens until wilted; taste and add salt & pepper as desired.
  5. Serve over basmati rice (which I made with vegetable broth as recommended in original recipe), with a lime wedge on top.

 

RECIPE TWO: greensoup

Kale-Cauliflower Soup – my modifications

½ bag of organic Lacinato kale, de-stemmed (Trader Joe’s is my go-to in a pinch)

½ bag of riced cauliflower (again, Trader Joe’s)

4 TBS olive oil, salt and pepper

2 leeks, washed and sliced, white and light green parts only

2 garlic cloves, minced

4 cups organic low-sodium vegetable broth

 

  1. Heat oven to 375°. Toss kale and cauliflower in 2 TBS olive oil, salt and pepper. Spread evenly on a cookie sheet and roast for approximately 20 minutes.
  2. Meanwhile, slice leeks and then sauté with garlic over medium heat in a large pot (I used a Dutch oven) with approximately 2 TBS olive oil.
  3. Add the cauliflower and kale, along with the vegetable broth.
  4. Transfer to a blender and puree in batches.

 

 

RECIPE THREE:

pumpkinchocmuffin

Pumpkin-chocolate muffins – my modifications

½ cups oil (I used non-GMO canola)

½ cup organic cane sugar (I have used maple syrup or honey before as well)

2 organic pasture-raised eggs

1 can organic pumpkin

3 TBS organic milk (I often use almond milk or coconut milk)

2 cups organic flour (I often swap out 1 cup for 1 cup almond meal)

1 tsp baking soda

½ tsp salt

½ tsp baking powder

1 bar of fair-trade dark chocolate (I like Theo chocolate bars, especially the coconut chocolate and the orange chocolate) broken into little bits

 

  1. Preheat oven to 350° and grease a bread or muffin pan (I alternate between making loaves of this recipe and muffins, both regular size and mini-muffins).
  2. Mix all the ingredients together in a bowl. I always add the chocolate last.
  3. Pour into desired baking pan and bake bread pan for one hour or until toothpick comes out clean; bake muffin pan(s) for approximately 25 minutes or until toothpick comes out clean. Depending on size of muffins, I usually make about 16 regular-sized muffins or about 30 mini-muffins.

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