Chilled Red Lentil Dill Pocket

Chilled Red Lentil Dill Pocket

This is a French inspired dish that is simple, quick and delicious. Lentils are rich in protein (30% calories are from protein) and fiber (1 cup give us 3/4 of daily recommended amount), according to Oprah.com. They are one of the best anti-aging foods recommended by Dr. Oz. So in layman’s term, they are going to be make you strong and beautiful. Enough said? Red lentils cook faster than green lentils, and they are a bit sweeter, too. I like to use them in Indian stews or as a thickener in soups. The bright red color will actually turn yellow when cooked through. Because they cook pretty fast, be careful not to over cook them or they will end up mushy. This dish only takes 20 minutes to make. Note: If you don’t have fresh fennel, just cook the lentils with 1/2 tsp of dry fennel seeds.   Print Red Lentil Dill Pocket Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Yield: 3-4 Ingredients1 cup red lentil 2 cups water 2 bay leaves 1/2 cup fresh fennel, chopped fine (if you don't have fresh fennel, use 1/2 tsp dry fennel seeds) 1 Tbsp fresh dill, chopped fine 1/2 tsp salt 2 cloves garlic, minced 3 tsp Dijion mustard 2 Tbsp red wine vinegar 3 stalks of celery, diced small 1 cup cucumbers, diced small 1/2 cup corn kernel 2 Tbsp shallot, minced 1 Tbsp vegetable oil 3 pita pockets InstructionsCook red lentils in water, with bay leaves (and fennel seeds if you don't use fresh fennel) over high heat to a boil. Turn the heat to low...
Thai Mango Rice Salad

Thai Mango Rice Salad

Mangoes are in season now and they just make my heart sing. I can’t wait to show you how to make this recipe from my cookbook “Light Asian Salads – Quick and Healthy Vegetarian Recipes“.  This is absolutely my readers favorite, and people tell me all the time how simple it is. If you ever have leftover white rice from a take-out, don’t throw it away! It’s prefect for this recipe. Leftover rice is a bit drier than fresh-cooked, so it’s easier to  mix and stir.  Try this dish for a light lunch, and I am sure you will love it, too. Very important note– use juice from fresh limes, and not from that little green plastic bottle they stock in grocery stores. Trust me, huge difference in taste. You don’t want to ruin those fantastic mangoes with bad lime juice from a little plastic container. P.S. Mangoes are not only delicious, but also excellent for healthy and beautiful skin. Because it is rich in vitamin A , vitamin C and fiber. Can’t afford a facial? Well, this will make your skin glow.         Print Mango Rice Salad Cook Time: 10 minutes Yield: 4Serving Size: 1 cupCalories per serving: 181Fat per serving: 7g Ingredients1 cup cooked white rice 1 cup diced mango 1 cup diced English cucumber 1 small diced red bell pepper 1 Tbsp of fresh lime juice 1 Tbsp vegetable oil 1/2 Tbsp of sugar 1/2 tsp salt 2 tsp finely chopped green onions black pepper to tasteInstructionsIn a small bowl, whisk fresh lime juice, oil, sugar, and a pinch of black pepper. In a...
Green Bean and Black Bean Salad with Basil Balsamic Dressing (gluten free)

Green Bean and Black Bean Salad with Basil Balsamic Dressing (gluten free)

It’s Memorial Day 2013! Summer is here and I am super excited! Whatever you are grilling tomorrow, a big healthy salad like this one will be a perfect crowd pleaser.  French green beans are in season right now. Basil balsamic dressing is so aromatic and classy, which makes it a perfect potluck  dish as well. Let me tell you, this salad is quite filling because I am using canned black beans to boost the fiber and protein content.  Take the leftovers to work for lunch the next day and you will find the flavors get better over night.  Enjoy the holiday weekend! Print Green Bean and Black Bean Salad with Basil Balsamic Dressing Prep Time: 20 minutes Yield: 8 cups Ingredients1 can (15 oz ) black beans, rinsed and drained 2 cups of fresh French green beans 1 large yellow or red bell peppers, diced 1 large tomato, seeded and diced 2 Tbsp red onion, finely chopped 1 Tbsp fresh basil 1/4 cup balsamic vinegar 1/4 cup olive oil, or canola oil 2 cloves of garlic 1 Tbsp of chopped red onion for dressing salt and pepper to taste InstructionsTrim the ends off green beans, cut them into 1/2" pieces. Wash and steam or blanch for 4 minutes. They should be slightly cooked and still crisp. While the green beans are cooling off, make dressing. In a blender, blend garlic, basil, balsamic vinegar, oil, 1 Tbsp of red onion, until smooth. In a large bowl, toss green beans, black beans, 2 Tbsp of red onions, red or yellow peppers, tomatoes, and dressing. Salt and pepper to taste. Chill in...
Honey Mustard Broccoli and Apple Salad (no mayo, gluten free)

Honey Mustard Broccoli and Apple Salad (no mayo, gluten free)

Broccoli is rich in vitamins, calcium and fiber.  For this recipe, I steamed the broccoli a little bit to brighten up the green color, but raw is perfectly fine, too.  This is a dairy-free and gluten free recipe without the saturated fat from mayonnaise. Perfect for your next dinner party, pot luck or picnic. Serve on a bed of romaine lettuce or spinach (optional).         Print Honey Mustard Broccoli and Apple Salad Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutes Yield: 4 Ingredients4 cups of broccoli florets, bite size 1 medium fuji apple, diced 1/2 cup roasted and salted sun flower seeds 1/4 cup of raisins 1/2 cup walnuts 3 Tbsp of Dijon mustard 2 Tbsp of honey or agave 2 Tbsp of vegetable oil 2 Tbsp of apple cider vinegar salt and pepper to tasteInstructions(Optional) Steam broccoli in a microwave steamer for 3 minutes, or blanch in boiling water for 2 minutes. Then soak them in a big bowl of ice cold water for 5 minutes and drain well. In a medium bowl, whisk mustard, oil, vinegar, honey, salt and pepper, until smooth. In a large bowl, mix cooled broccoli, apple, raisins, walnuts and sun flower seeds. Add honey mustard dressing and toss until everything is coated evenly. For best result, chill for 1 hour in fridge. 2.6http://www.simplylanna.com/honey-mustard-broccoli-and-apple-salad-no-mayo-gluten-free/www.simplylanna.com...
Cilantro Kale Salad

Cilantro Kale Salad

If you are looking for more ways to eat kale, you will love this recipe. It is so simple and healthy, and it lasts up to 4 days in the fridge. Nutritional yeast is the secrete ingredient, as it adds s nutty and cheesy taste to the salad. Try adding some sunflower seeds and chopped nuts for additional fiber and protein.     Print Cilantro Kale Salad Cook Time: 10 minutes Yield: 4 Ingredients5 cups of kale, stem removed and roughly chopped 1 yellow pepper, diced 1/2 cup of shredded carrots 3 cloves of garlic 1/2 cup of chopped fresh cilantro 2 Tbsp of fresh lime juice 1 Tbsp of red wine vinegar 2 Tbsp of grapeseed oil 1/2 tsp of salt 1/4 tsp of black pepper 3 Tbsp of nutritional yeast (not brewer's yeast)InstructionsIn a large bowl, combine kale, salt, black pepper and 1 Tbsp of grapeseed oil. Massage the kale and seasoning with your fingers for 2-3 minutes, or until kale are soft. In a blender, blend 1 Tbsp of grapeseed oil, lime juice, vinegar, cilantro, and garlic until smooth. Add the cilantro dressing, nutritional yeast to kale, mix in shredded carrots and yellow peppers. Let them sit for 20 minutes for the flavors to blend if you can. Add additional salt and pepper to taste....
Grapefruit and Roasted Beet Salad with a Lemon Dill Vinaigrette (gluten free)

Grapefruit and Roasted Beet Salad with a Lemon Dill Vinaigrette (gluten free)

Delicate grapefruit and hearty beets combined with baby greens, arugula and baby bok choy make a stunning late fall salad that everyone should try.   It seems like when you mention beets to people they tend to think of canned beets with their tinny flavor and unappealing texture. But, roasted beets are completely different from their preserved brethren. Roasted beets are like sunshine and unicorn smiles. There’s just nothing not to like. They’re sweet without being cloying and when they’re seasoned well, they also are delightfully bright. Also they pair beautifully with sweet/sour pink grapefruit. And in this salad, a lemon dill vinaigrette brings their flavors together into earthy and citrus perfection. Print Grapefruit and Roasted Beet Salad with a Lemon Dill Vinaigrette Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 60 minutes Serving Size: 4 IngredientsOlive oil Salt and pepper 16 baby beets (A mix of golden and purple is nice for contrast) 1 grapefruit, peeled, seeded and chopped 1 bunch of baby greens 3 tablespoons of sherry vinegar 1 tablespoon of dijon mustard 1 teaspoon of dried dill 1 small red onion or 2 shallots, diced InstructionsPreheat the oven to 425 degrees. Wash the baby beets well and trim off their ends. Place on aluminum foil and drizzle with olive oil and salt and pepper. Seal the aluminum foil, folding the ends over, to create a packet. Roast until fork tender, about 45 minutes. Pull the packet out of the oven and open very slowly to allow the steam to escape. Let the beets sit until cool enough to handle, about 20 minutes. Rub the skins off...