[gmc_recipe 5097]
July 5, 2013
May 4, 2013
Sprouted Lentil Veggie Burger Recipe
I’ve converted this veggie burger recipe into a GAPS/SCD-legal one by substituting winter squash for sweet potatoes. It’s just as tasty!
Serves: 8
Prep time: 30 minutes
Cook time: 20 minutes
Source: Healy Eats Real
Ingredients
- 2 cups lentils (soaked overnight, rinsed and drained)
- 2 cups pumpkin, butternut squash, acorn squash or kabocha squash
- 2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
- 3 tablespoons ground flax
- 2 cloves garlic (minced)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
Directions
Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.
Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!
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April 10, 2013
Lentil Salad with Lemon-Rosemary Vinaigrette
This easy-to-prepare lentil salad works nicely as a main salad or side dish. It’s GAPS and SCD-legal.
Serves: 8
Prep time: 10 minutes
Cook time: 45 minutes
Source: Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking
Ingredients
For the vinaigrette:
- 2 large lemons, freshly squeezed and zested
- 1 tablespoon fresh rosemary (minced)
- 2 pinches sea salt
- 1/2 cup extra-virgin olive oil
For the lentils:
- 3 cups carrots (peeled and coarsely chopped)
- 1 bunch asparagus
- 2 large shallots (cut lengthwise into thin wedges)
- 2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste) - freshly ground black pepper (to taste)
- 1-1/2 cup French lentils (small greenish/black)
- 1 bay leaf
- 1 clove garlic (crushed flat but left whole)
Directions
For the vinaigrette:
In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.
For the lentils:
Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.
Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.
Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.
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