Sunday, January 13, 2013

Lentil Lime Salad and Roasted Vegetables



Since Brice is still doing the Ultimate Reset, we are still eating clean, whole foods. I added chicken for the kids and I. The chicken was just cooked on the stove with Coconut Oil, Himalayan Salt, Black pepper and a blend of herbal seasoning.

Lentil Lime Salad
1 C. cooked green lentils
1/2 C. grated raw carrot
1/4 C. finely chopped cilantro leaves
1 1/2 T. sesame oil (more or less, to taste)
2 T. fresh lime juice (more or less, to taste)
Bragg Liquid Amino Acids or Himalayan Salt
1/4 t. ground cumin (more or less, to taste)
Herbal Seasoning (to taste)

I didn't have Sesame Oil so I used Mirin oil and I didn't feel like grating carrots, so I just used small cut pieces of carrot. I didn't measure anything, but it still tasted good! The recipes says to leave in fridge for a couple hours and it is even better the next day. I didn't read the recipe before starting dinner so ours wasn't able to refrigerate beforehand, but it was still really good!

Roasted Root Medley
1/4 medium yam, cut into 1 inch chunks
1/2 large carrot, cut into 1 inch chunks
1/2 large beet, cut into 1 inch chunks
1/4 yellow onion, peeled and cut into large wedges
1 t. extra virgin olive oil Himalayan Salt, to taste

I didn't measure anything, but I know I at least tripled the recipe since I was cooking for 5 people. I am out of olive oil, so I used coconut oil. I also omitted the beet because I didn't have one. It was so good! My husband does not like yams, but he said this was pretty good.

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