Lentil Cakes

In the summer, I enjoy going to farmer’s markets and picking fruits and veggies from my own garden. Winter can be trickier, but that doesn’t mean we can’t enjoy the foods that are in season. Hearty veggies like brusselsprout and sweet potatoes are common during this time of year. Legumes like lentil make a great addition to your family’s dinner table.  

According to SFGate.com, lentils are a great source of dietary fiber, lean protein, folate and iron. Just a single cup of lentils provides 16 grams of dietary fiber, which equates to 63 percent of the daily-recommended intake for a 2,000-calorie diet. They also provide 18 grams of protein per cup and on top of that lentils are a budget friendly choice.

This lentil cake recipe is great to make on a Sunday afternoon with your family. The kids can get involved with mixing the ingredients into mixing bowl and have fun making their own lentil cakes.

Ingredients:

  • I cup of uncooked brown lentils
  • 1 cup of raw cashews
  • 1 cup of old fashioned rolled oats that have been grinded down
  • Half of a large yellow bell pepper
  • Half of a large red bell pepper
  • Half a sweet onion
  • 1 cup of fresh Italian flat leaf parsley
  • 3 teaspoons of nutritional yeast
  • 1 tablespoon of extra virgin olive oil
  • Salt & Pepper
  • 3 tablespoons of Grape seed oil for cooking

Directions:

  • Cook Lentils as directed on box/bag
  • Using a coffee grinder, grind down to a fine powder your raw cashews and rolled oats. Set aside.
  • Chop your onion and garlic into small pieces and sauté on a pan on medium heat for a few minutes. Set to the side.
  • Chop your bell peppers into small pieces as well and set to the side.
  • Once your lentils are cooked place them in a mixing bowl to cool. Once they’ve cooled down, take a fork and mash the lentils.
  • Now add in your onions and garlic to the lentils and mix.
  • Add in your cashew and oat mixture and nutritional yeast.
  • Give that a mix and throw in your bell peppers. Rough chop your flat leaf parsley and add it to the mixture.
  • Add in your olive oil and salt and pepper to your liking.
  • If the mixture paste is too wet you can always add in more oat flour.
  • Now make small discs or cakes and set to the side.
  • Place a large pan on high heat and add in half of your grapeseed oil. Gently slide your lentil cakes in the pan. Add more oil to the pan to cook the patties as needed.
  • Serve warm with a side salad and add in your favorite vegan dipping sauce.

Source :

https://healthyeating.sfgate.com/benefits-eating-lentils-4547.html

January always marks the beginning of a fresh start and an opportunity to do great things in the starting new year. This might mean eating healthier and cutting back on sweets and junk food. As you know, in winter most of us tend to reach for a comforting and warm meal. An oven baked sweet potato provides a nice balance of comfort food and healthy too.

Sweet potatoes have several health benefits. If you are diabetic or at risk for developing diabetes, sweet potatoes are a great choice due to their low to medium glycemic index. According to University Health News, just one medium baked sweet potato with skin contains 103 calories and 3.8 grams of fiber. This delicious veggie will give you more than 400 percent of your daily vitamin A requirement. Sweet potato is also high in vitamins C and B, and potassium.

Next time you are trying to figure out what to cook for dinner for your family consider this sweet potato recipe and take a break from regular baked potatoes. It doesn’t require a lot of time to make and super easy to do.

Ingredients:

  • 4 medium sized sweet potatoes
  • 1 cup of uncooked quinoa
  • 2 cups of baby spinach
  • ½ cup of chopped red bell pepper
  • ½ cup of chopped walnuts/pecans
  • ½ cup of chopped cucumber
  • Your personal choice of a vegan sauce if you wish to add a sauce to this dish.

Directions:

  • Pre-heat your oven to 400 degrees
  • Wash and dry your sweet potatoes. Using a fork, poke the potato a few times all around.
  • Place your potatoes on a baking sheet and bake for about 50 minutes to an hour.
  • While that’s baking. Take your quinoa and cook as directed in the instructions.
  • Chop into small pieces your bell pepper, cucumber, pecan/walnuts.
  • Grab your spinach and sauté for about 3 minutes. Set on the side.
  • Once the quinoa is ready, mix together with your chopped veggies and nuts and prepared spinach.
  • When the sweet potatoes are done baking, cut lengthwise along the top and push ends to prop open. Next spoon quinoa mixture into the sweet potato and enjoy!
  • Optional: Drizzle your favorite vegan sauce on top.

Sources:

https://universityhealthnews.com/daily/nutrition/sweet-potatoes-vs-potatoes/

Another year has come and gone. I cannot believe that it is 2019! I have so many goals for this year. One of my goals is to create more recipes that use the ingredient, Stevia. Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. According to research it is a much healthier substitute than cane sugar. So to start off figure out recipes and getting inspiration I love to read what others have to say about Stevia. So I thought I would share with you some of the links to blogs and websites that I found of interest! Check it out and let me know what you think.

 

This site had a ton of good and basic information about stevia! Very good for the person who is just now hearing about stevia.

Taking a Closer Look at Stevia

This link talks about some really amazing benefits of Stevia: How Cool!!

https://www.healthyoptions.com.ph/blog/5-health-benefits-stevia

 

This link give wonderful vegan recipes using stevia! Excited to try some of these!!

https://www.yummly.com/recipes/stevia-vegan-dessert

 

After checking out some of these sites, let me know what you thought!

 

Happy New Year Everyone!