Red Lentil Dip

Red Lentil DipGreat as a healthy snack with crackers (Mary’s Crackers are gluten free), or use in wraps instead of mayo or hummus. Keeps in fridge for about a week (lemon is a great natural preservative).

Base
1 cup of red lentils
1 ¼ cup of water
Lot’s of love

Dressing A
¼ and 1/8 cup of fresh Lemon juice
¼ cup flaxseed oil, or olive oil
1 teaspoon cumin (fresh ground is best and add more if you want)
¼ teaspoon sea salt
½ cup fresh cilantro finely chopped
1-2 cloves of garlic, minced
1” ginger, minced (more if you want)

Dressing B
¼  cup of fresh Lemon juice
¼ cup of olive oil
1 teaspoon cumin
¼ teaspoon black salt (Indian grocery stores will have it – also awesome on cucumber/tomato etc.)
¼ cup fresh chopped basil
1-2 cloves of garlic, minced

Wash lentils in a large bowl with water by scrubbing between your hands and draining water.  Repeat process until water is clean.  Boil lentils in 1 ¼ – 1 ½ cups of water for approximately 3 – 4 minutes then turn down to simmer and cover for 10 minutes.   Don’t overcook as you want to keep some of the texture for the dip.

While the lentils are cooking prep the dressing ingredients in a separate bowl. Use two bowls if you are making both dressings and double the amount of cooked lentils to divide between the two dips. .

Pour lentils into a mixing bowl and add your choice of dressing ingredients when the lentils are cool.  Stir, taste and adjust spices as needed.   The texture should be smooth and easy to dip a cracker so add oil or lemon or a bit of water as needed.  Keep it slightly dry if you want to use it in a wrap (so bread doesn’t get soggy).   It will be more flavourful the next day.  Enjoy!

 

Spicy Chickpea Salad with Cranberries and Lime

Ingredients:

1 cup bulgur wheat or quinoa
420 g can of chickpeas drained and rinsed
1/2 cup dried cranberries

Dressing

Grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tbsp clear honey
2 cloves garlic, crushed

 

Preparation:

1. Prepare bulgur wheat or quinoa and set aside to cool.
2. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Add snow peas for a nice crunch and great colour.
3. Drain bulgur wheat or quinoa really well (use a strainer with very small holes) and mix into salad.

To add some colour and crunch chop some snow peas and toss it in.

– See more at: https://www.sugarridge.ca/chickpea-salad.html#sthash.GBzEbLzP.dpuf

Baby Spinach and Beet Salad

Baby Spinach and Beet Salad

Ingredients – vary the quantities as needed.

Raw beets
Baby spinach
Dried figs
Fig chevre or other vegan cheese
Pumpkin seeds – raw
Balsamic vinegar
Flax oil (substitute olive oil if necessary)

Soak the dried figs in hot water for at least one hour.  You can soak them overnight if you remember to set them aside.

Peel the beets and grate them.  Toss with spinach.

Drain the figs and keep the water.  Boil the fig water until it is relatively thick – you’re making fig syrup.  Cut the figs into small pieces and remove the stems.  Add the figs to the salad.

Add the fig chevre in small pieces and toss.

Dressing:  Mix the fig syrup, and equal parts of balsamic vinegar and flax oil.  Pour over the salad and toss well.

Top with raw pumpkin seeds.