Spinach and Arugula Salad with Dijon Vinaigrette Dressing

by Shaleen Pruitt

Spinach and arugula are consider a superfood and is loaded with fiber and  lots of vitamins, and minerals. This salad is bursting with flavor, crunch, a sweetness and served with an easy to make salad dressing

Ingredients

Makes 1 large salad or 4 side salads

1 cup baby spinach

1 cup arugula

1/4 cup red bell peppers, diced

5 grape tomatoes, sliced in half

2 tablespoons pumpkin seeds 

2 tablespoons sunflower seeds

2 tablespoons dried cranberries

1/4 cup diced avocados, diced

Instructions

Salad Dressing Shaker

RED LENTIL KEBAB

Ingredients

1 cup red lentil (washed and soaked for 20-25 minutes)

1 inch of ginger (roughly chopped)

4 cloves of garlic (roughly chopped)

1 cup flat leaf parsley (or cilantro leaves)

1/2 cup almond flour/meal (or whole cashew nuts)

Salt to taste

1 to 1/2 teaspoon garam masala powder 

1 teaspoon cayenne pepper (or Indian red chili powder, or    2 green chilies, or chili flakes)

1 teaspoon cumin powder

1 teaspoon black pepper powder 

1 lime or lemon juiced

1/4 teaspoon baking soda

Vegetables 

1 teaspoon cooking oil

1 medium yellow onion (grated - about 1 cup)

1 medium potato (grated - about 1 cup)

1 medium carrot (grated - about 1 cup)

1 cup of cabbage (grated/finely chopped)

Salt to taste

1/2 cup cooking oil for frying

INSTRUCTIONS 

Red lentils - Wash until water becomes clear 

In a bowl, put in lentils and water to soak for 20 - 25 minutes (put in enough water to cover over the lentils)

After lentils have soaked, strain off water and set it aside

To a heated pan, add 1 teaspoon of cooking oil

Add in the vegetables and 1 teaspoon of salt

Stir and cook for 4-5 minutes on medium-high heat (this is to get the moisture out of the vegetables)

Set aside to cool

Into a food processor, pour in the red lentils 

Add in 1 inch of ginger

4 cloves of garlic

1 cup of flat leaf parsley 

1/2 cup of almond flour

1 teaspoon of salt 

1 teaspoon garam masala 

1 teaspoon cayenne pepper (or Indian chili powder)

1teaspoon of cumin powder 

1 teaspoon of black pepper powder 

Juice of 1 lime or lemon 

Process the items

Once blended, set aside 

To begin to make the kebabs, in a mixing bowl pour in the red lentils mixture 

Add in the vegetables and mix together 

Add 1/4 teaspoon of baking soda

Mix well

Add a few drops of oil on my hands and spread all on my palms (done so the mixture doesn’t stick)

Start to roll the mixture into kabob shapes and set on a plate 

Start to fry the kababs 

In a medium to high heated pan, add 1/2 cup of oil

Add in the kababs

Cook until brown on one side then flip over until cooked completely 

Remove from pan 

Ready for serve

RED LENTILS COCONUT CURRY

By Chris Delfosse

Ingredients 

Red lentils

Coconut oil

Vegetable broth

Crushed tomatoes

Lemon (juice)

Ginger

Salt

Black pepper

Chili peppers

Turmeric

Curry powder

Cumin

Garlic

Coriander

Red chili

Garam masala

Coconut milk

Cilantro and/or spinach 

Almond butter

Ingredients Amounts

1 tablespoon refined or virgin coconut oil

4 cloves garlic, minced

2 inch piece of fresh ginger, peeled and minced

1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric 

1-2 Serrano peppers, diced (depending on tolerance for spicy foods)

1 teaspoon ground cumin

1/2 teaspoon ground coriander 

1/2 teaspoon Indian red chili powder (if you only have regular chili powder, use 1 teaspoon)

2 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon sea salt

1 teaspoon black pepper 

1 cup (180-190g) red lentils, or split red lentils (note: the split variety will cook a bit quicker)

2 cups (480 mL) low-sodium vegetable broth

1 14 ounce (400-425 mL) can crushed tomatoes 

113.5 ounce (400 mL) can full-fat coconut milk

1/2 a small lemon, juiced

1/2 cup fresh cilantro, roughly chopped

Serve with Basmati or Jasmine rice and naan

INSTRUCTIONS 

Rinse the lentils in cold water until the water runs clear

Heat a large, deep skillet or large saucepan over a medium-high heat and add the coconut oil.  Once the oil is simmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stir frequently to prevent garlic from burning.

Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper, and cook for 30-60 seconds until fragrant, tossing frequently to prevent burning.  Add in the ground turmeric and stir.

Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.  Add in the lentils and the crushed tomatoes and mix well.  Reduce the heat to low and cover the pan with a lid.  Simmer for 20 to 25 minutes, or until the lentils are cooked thoroughly and have mostly softened.  

NOTE: If the lentils aren’t quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.

Remove the lid and stir in the coconut milk, almond butter, along with salt and black pepper to taste.  Continue cooking on low heat, uncovered for 5-8 minutes, until the curry has thickened and is creamy.

Finally, stir in the lemon juice and cilantro, and turn off the heat.

Serve the curry with rice and naan or flatbread.  Store leftovers in the fridge for no more than 4 days.