Asian Sprouted Lentil Salad

Lentils are an excellent source of folate for your nervous system and heart health. Pairing iron-rich lentils with foods high in vitamin C (like tomatoes and oranges) help your body absorb the iron. Soaking the lentils with a piece of Kombu or dried kelp infuses the beans with minerals and enhances digestibility. This works in either sprouting or cooking, but sprouting is known to further enhance this process. 

Asian Sprouted Lentil Salad

Yield:  1-1/2 cups

Salad:

1 cup lentils, dry (with a piece of kelp)

1/2 cup red onion, diced

1/2 cup sweet bell pepper, diced

1 carrot, grated

1/4 cup cherry tomatoes
1/4 cup frozen organic peas

1/4 cup fresh cilantro, chopped finely

• Soak the lentils in 2 cups water for 12 hours or overnight with a piece of Kombu or Kelp
• Drain off the water in the morning, then rinse and drain every day for 3-4 days until sprouts have started to form
• Keep the lentils covered with a damp paper towel to prevent them from exposure to airborne pathogens 
• When the lentils have sprouted, combine them in a glass bowl with the other salad ingredients

Dressing:

1 Tbsp Organic Tamari

1/2 Tbsp Sunflower Lecithin

2 Tbsp Fresh Lime Juice

2-3 Tbsp Raw Apple Cider Vinegar

1 clove garlic, pressed

2 Tbsp Ground Sesame Seeds  

2 tsp agave

• Mix together the dressing ingredients in a small blender (I use a Tribest)
• Add dressing to the bowl containing the salad and toss together to mix
• Refrigerate awhile to let the flavours mingle

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For those times when I have not planned ahead (and yes it does happen) when there is no time to sprout I will cook a small amount of lentils that is enough for a meal. Today was one of those days and this is my lunch. 

Cooked Lentil Version 

Yield:  1 cup

Salad:

1/2 cup lentils, cooked

Yellow bell pepper, chopped

Cherry tomatoes, cut in half

3 radishes, sliced thin

2 celery, chopped

Dressing:
Make the same dressing as above and any extra can be stored in a sealed container in the fridge for another day.

Peanut Butter-Coconut Bites (for the PB Officianado)

These were one of the snacks I made for the Seed Savers meeting this week and since they didn't last long (they were gobbled up really fast) I needed to make another batch for myself. 

I wondered if there was any value in sharing this - but then again why not? Even though this recipe was originally called Raw Coconut Bites, I felt like changing it into to something new. 

Each time I make a recipe (whether an old standby or a new experiment) I'm in a different space with different ideas that are just waiting to be tried and tested. From there the recipes seem to evolve . . . like this one did!

Peanut Butter-Coconut Bites
Yield:  30-1" bites

1-3/4 cups coconut flakes (shredded)
1/2 cup raw carob powder
1/8 tsp Vanilla powder
pinch of Himalayan salt
1/3 cup Agave
2 Tbsp peanut butter (raw organic and definitely not roasted)
1/4 cup Coconut Oil, melted

• Start by melting the coconut oil (either heat in a dehydrator, or melt in a jar sitting in a bowl of warm water)
• Mix ingredients to underline together in a bowl, set aside
• Mix together the Agave and peanut butter in a measuring cup BEFORE adding to the bowl
• When first 6 ingredients are combined, add melted coconut oil to the bowl and mix again 
• Form into bite-sized balls with your hands
• Put in fridge to set, store covered in the fridge, or store inside freezer bags in the freezer

This recipe uses only seven ingredients and is super easy to make. Simply changing a few of the ingredients and combining them in a different way opened me to the discovery of a new taste and texture in each mouth-watering bite.