Quinoa & Lentil salad

A protien-packed health bomb. Cook quinoa in a rice cooker, 1 part grain to 2 parts water. Simmer the lentils in the same ratio and a cube of boullion. Meanwhile chop carrot, cucumber, cilantro, celery, green onion and bell pepper (any color) into a 1/4″ dice.

Take quinoa out of cooker to cool. When lentils are tender but still hold their shape, drain and cool.

Mix to your preferred ratio of beans, grains, and veggies. Then dress with oil (flax or olive), lemon juice, salt, pepper, etc.



Spinach and Kale salad with miso dressing

I was inspired by this kale salad recipe and while I set out to make it as instructed, I ended up putting my own spin on it and figured it was worth sharing.

I didn’t have mushrooms so I sliced zucchini and handled it the same way, shaking them in a tupperware with a little salt. The kale gets chopped and massaged with a little salt til it wilts.

The miso dressing is miso paste, apple cider vinegar, and I used flax oil. Adjust ratio to your own taste (and to create a pourable dressing).

I added some living fermented ginger carrots, avocado, and fresh spinach, then topped it with white and black sesame seeds, a drizzle of chili sesame oil, and julienned scallions. Voila!