Cranberry Lentil Salad with Dill & Toasted Walnuts

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This combination of flavors and textures popped into my head one day when I was thinking of a way to make a lentil salad but also wanting to use Dill. For years, I've enjoyed cold lentils with a squeeze of lemon juice and extra virgin olive oil. Just the way my Uncle Gerardo made it for family when we journeyed to Spain to visit my sister.

It's scientifically proven that scent builds strong pathways to memories. I argue food is the second strongest. Food sets the mood. The smells. The experience. The previously mentioned cold lentil salad made its way into my cooking repertoire, not because it was super fancy, but because it was super simple and tasty. And because of the strong correlation I had between it and some very relaxing and fun moments in Spain. I wanted something to brighten the recipe, make it a little more fancy with unique flavors and this was born. This salad is a wonderful combination of both taste - tart, savory, herby bright, nutty and texture - crunchy walnuts, popping cranberries and soft and chewy lentils.

And I thought it's either going to be really good or really weird.

But I liked it. My neighbor liked it. My sister enjoyed it. Just like the sweet potato fennel soup, she even called asking for the recipe and made it twice within the following week.

 

 

Dill is a bright and flavorful herb. It's normally seen baked on fish, stirred into cold potato salad (I guess lentil salad doesn't seem as strange now), and used as pickle seasoning. This herb helps to relieve gas, lack of appetite, and headaches. In Ancient Greece, athletes made an infused oil with dill and rubbed it all over their body to help tone muscles. Quite intriguing, indeed.

Although I'm not going to tell you to rub dill all over your body like some Ancient Greek athletes, I will encourage you to make this salad. Fresh dill is imperative to the salad's flavor. It's tasty with dried dill but FRESH is where the Wow factor steps in. Also leave the fresh cranberries whole. They will soften in the pan a bit and then pop in your mouth when consumed.

 

For a non-vegetarian side dish add cooked and crumbled breakfast sausage. Otherwise the recipe is vegan, dairy-free, gluten-free and can be nut-free if walnuts are omitted.

Cranberry Lentil Salad with Dill & Toasted Walnuts
1 cup lentils, small green
1 cup shredded frozen carrots *
1 1/2 cup fresh cranberries, whole
1/4 cup dried cranberries, chopped
bunch of fresh dill
1 cup toasted walnuts**
2 cups broth, sodium free (or use water and add Rapunzel vegetable bouillon with herbs to pot after lentils are cooked)
Extra Virgin Olive Oil and Lemon, for serving

1. Soak lentils in hot water for at least four hours (or overnight).
2. Add lentils, frozen grated carrot, and water (or broth if using) to pot. Boil then simmer for 20 minutes.
3. Meanwhile, chop dried cranberries, fresh dill, and toasted walnuts.
4. Once lentils are cooked, add bouillon (if using instead of liquid broth), whole fresh cranberries, and dried cranberries. Cover and let sit on medium-low heat for 3-5 minutes. This is will soften cranberries (which will pop in your mouth!).
5. Plate 3-4 servings. Add toasted walnuts, fresh dill, and a drizzle of olive oil and lemon juice.

Serve hot or cold! And more importantly - Enjoy!

*If using freshly grated, add to pot halfway into cooking.
*Toast walnuts in a pan on medium-low heat, stirring every minute for 4-6 minutes. Remove pan and let cool.

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Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Vegan Mother's Day Brunch (dairy, gluten and egg free)

To mothers everywhere....
We appreciate you.
We love you.
We cherish you.
We adore you.
Treasure you.

And we want you to have a wonderful, relaxing day where you know we appreciate all those times you swiped our dirty noses, woke with us in the middle of the night, filled our bellies with hearty, nutritious foods (and we appreciate those nights where you broke down and let us eat hot dog mac & cheese), and most of all, we appreciate you encouraged our hearts.

YOU are special.
YOU are unique.

And we want to take this day to celebrate you, MOM!

And this Mother's Day celebrate Mom with an easy yet nutritious and tasty lunch.

What's on the menu, you ask?
Sparkling Lemon Hibiscus Tea
Quinoa and Arugula Salad with Roasted Lemon and Asparagus
and Vegan Lemon Mousse with Vanilla and Cardamom

Most of the prep can be done ahead so Mother's Day can be relaxing and easy. Great for mothers with toddlers who want something special but not a lot of time.

 

 

Sparkling Lemon Hibiscus Tea
1/3 heaping cup Hibiscus petals (I buy from Mountain Rose Herbs)
2 cups water
Sparkling Water or Lemon Sparkling Water (I used Pellegrino)
Limoncello *for virgin version, use notes below

*Juice of 2 Lemons with 2 Tb agave

1. Boil water and hibiscus petals then simmer for 15 minutes. Let cool.
2. Fill glasses with 2 parts sparkling water, 2 parts strained hibiscus infusion, and 1 part limoncello

Quinoa and Arugula Salad with Roasted Asparagus and Lemon (serves 2)

1 cup pre-cooked quinoa
1/2 cup pecans (or other nuts/seeds)
2-3 organic lemons, sliced 1/4"-1/3" thick
1 lb asparagus
Handful of craisins and goji berries
Dress with extra virgin olive oil, white balsamic vinegar, and red pepper and salt

1. Preheat oven to 400.
2. Toss asparagus with oil and spread out with lemon slices on a baking sheet. Bake for 20 minutes, turning halfway through. Add pecans and bake another 3 minutes.
3. Layer plates with arugula, quinoa, pecans, asparagus, lemons, and dried craisins and goji berries. Sprinkle with extra virgin olive oil, white balsamic vinegar, sea salt, and red pepper (or black).

*Steps 1 & 2 can be done ahead of time and are delicious served cold if prepping beforehand.

 

 

 

 

I just love cardamom and I think it really makes this mousse have a little more pizzazz. If unfamiliar with this spice, try using the seeds from three pods. Cardamom and vanilla bean pods are available to order from Mountain Rose Herbs.

 

This mousse also happens to dole out a nice size of protein, making it all the more appealing as a dessert... or maybe for breakfast by itself.

 

Vegan Lemon Mousse with Vanilla and Cardamom (serves 2-4)

 

14 oz package extra firm tofu

Juice of 2 Lemons

Gratings of 1/2 lemon

1/4 cup agave nectar

4 cardamom pods *  (available from Mountain Rose Herbs)

Seeds from 1/2 vanilla bean (I purchase my vanilla from amazon)

Assorted Fruit of Choice

2 TB tapioca starch

 

*If you don't have cardamom pods or don't like them, it still tastes delicious without.

 

1. Crush cardamom pods with flat blade of knife. In mortar and pestle, crush the seeds from pods.

2. Add all ingredients to a blender and blend til smooth.

3. Refridgerate until ready to serve. Serve with fresh fruit like sliced banana, strawberries, and mango.

Enjoy!

 

I hope you all have a wonderful Mother's Day! What are your plans for this weekend?

 



I buy my herbs from