Lentils with Feta

This is an easy and yummy lentil recipe--and it also helps avoid burnt lentils, which is my tendency when I try to cook them on the stove.

Indgredients
(for two servings)

3/4 cup lentils
1 1/2 cups vegetable broth
1 cup water
1 garlic clove, minced
2 tablespoons feta cheese
Optional: 1/2 cup finely shredded spinach or rainbow chard

Combine the lentils, broth, water, and garlic a rice cooker and turn it on to cook. Check on it every so often to see if the water is absorbed and stir if necessary. I like to turn my rice cooker off before it does so automatically to make sure it doesn't overcook the lentils. Taste for texture; if lentils aren't soft enough, add more water. Once the water is absorbed and the lentils are the texture you want, put the rice cooker on the 'keep warm' setting or turn it off.

For extra veggies, toss in finely sliced spinach or rainbow chard, then cover and leave the rice cooker on 'keep warm' for a few minutes.

Serve in dishes and sprinkle feta cheese on top.

Pesto Risotto

The creamy artichoke pesto in this recipe is just the last touch for a delicious veggie risotto.

Ingredients
(for two servings)

2 tablespoons olive oil
1/2 onion, diced
1 carrot, diced
1/2 cup small broccoli pieces
1/2 cup small cauliflower pieces
1/4 cup bell pepper, diced
1/4 cup frozen peas, defrosted
1 cup vegetable broth
1 1/4 cups water
3/4 cup Arborio rice
1/4 cup white wine
2 tablespoons parmesan cheese
2 tablespoons artichoke pesto
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup feta cheese
lime wedges

Heat about a tablespoon of olive oil and fry half of the onions until transparent yellow. Add the diced carrot and fry for a few minutes until tender (but not soggy). Add the broccoli, cauliflower, and bell pepper, frying until tender yet still a little crisp. Remove from pan and set aside.

Warm the broth and water over low heat in a separate saucepan.

Heat another tablespoon of olive oil, fry the rest of the onions as before, and add the rice, stirring together. Turn heat to medium-low. Add the white wine and stir it in. Add a 1/2 cup of the warmed broth mixture, then cover the rice and allow it to absorb the broth. Once it is absorbed (a couple minutes later) add another 1/2 cup, and so on until all of the broth is added.

Once the rice is tender and chewy, remove from heat and stir in the fried vegetables, peas, parmesan cheese, artichoke pesto, salt, and pepper. Serve into dishes and top with feta cheese and a sprinkle of lime.

Thai Sweet Rice with Mango

This delicious Thai dessert will satisfy both your tummy and your taste buds!

Ingredients

1 cup sticky rice
1 3/4 cups water
pinch of salt
3/4 cup coconut milk
1/2 teaspoon stevia (or 1 tablespoon sugar)
1 ripe mango, refrigerated*

*I like to use the smaller yellow mangoes for their smoother texture and sweet flavor, although any ripe mango will do.

Soak the rice in the water for at least 30 minutes in a rice cooker. Add a pinch of salt and 1/4 cup coconut milk, and turn the rice cooker on.

After the rice cooker stops, taste the rice. If it is not soft and chewy, add a little more water and turn it on again.

Once the rice is finished cooking, allow it to sit on the "warm" setting while you prepare the sweet coconut milk and the mango. Mix the stevia in with the coconut milk and stir over medium-low heat until warm. (Do not boil it.)

Dish the rice and pour sweet milk over it. Slice up the mango and lay it on top. Serve warm with chilled mango and enjoy!

Almond Milk & Puree

Almonds are a great source of healthy protein, and they're also good for your skin. This simple recipe makes almond milk from scratch--and you can use the puree as a homemade facial scrub.

Ingredients

1/2 cup sliced almonds
2 cups water
1 teaspoon honey

Soak the almonds in water for at least 6 hours, or overnight, at room temperature.

Blend in a blender for a couple minutes, add honey, and blend a little longer. Use a coffee filter to strain the liquid from the almond puree, scooping out the puree from the filter as you go.

Refrigerate the milk and enjoy by itself or in cereal or a smoothie. You can add a little cinnamon, sugar, or more honey if you want it sweeter. Use the puree as a facial scrub to cool and exfoliate dry skin. The milk will stay fresh in the refrigerator up to 4 days; the puree will stay up to 2 weeks.

Creamy Tomato Parmesan Soup

 I love this recipe because it's full of veggies, yet it tastes almost like a dessert! Its thick and creamy texture also makes it a great pasta sauce, or even a warm cheese dip with a little extra parmesan tossed in.

Ingredients

Veggies & Seasoning:

4 cups vegetable broth
2 cups diced tomatoes
1 cup finely sliced celery
1 cup finely sliced carrots
1 cup finely sliced onions
1 teaspoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 a bay leaf

Cream:

1/2 cup flour
1/2 cup parmesan cheese
1/4 cup butter
1 cup half & half*
1 cup milk

*For soupier soup, you can substitute another cup of milk for the half & half.


Put all of the veggie and seasoning ingredients in a pot and cook over medium heat for about an hour, or until veggies are softened.

Melt butter over low heat and add flour, stirring together.  Take about a cup of the soup mixture and stir it in with the butter and flour, then add it back to the soup pot.

Add the rest of the cream ingredients. Mash up the soup veggies with a potato masher, breaking up any flour clumps if necessary.

Simmer for another 20-30 minutes. Then enjoy it as a soup or a warm sauce.