Monday, January 21, 2008

Looks gross, tastes great!

I'm taking exercise sports science this term, and also just being a public health major, I am subjected to daily discussion regarding obesity and cardiovascular disease. I actually really love it because every time I find myself eating a LaConga burrito, I feel as guilty as I justifiably should! Anyway, here is one of my more healthy recipes to pass along, although it is by no means, the prettiest.
Spicey Curried Lentils with Winter Vegetables
Cooked brown rice
2 cups french lentils
1 liter box of vegetable stock
1 bunch of greens (kale, collards, chard, cabbage)
1 head of cauliflower
3 cloves of garlic
1 medium onion
Nutritional yeast
Bragg's liquid aminos (or soy sauce)
Spicey curry powder (or regular curry powder and cayanne to taste)
Olive oil

Add a couple tablespoons of olive oil to pan and heat on medium. Thinly slice onion and dice garlic; add to warm olive oil. Cook over medium heat until onions are translucent (about 15 minutes). Thinly slice greens, chop cauliflower, and add to garlic and onion. Add curry powder, Bragg's and nutritional yeast to taste - about 2 tbls curry powder, 1 tbls Bragg's, and 2 tbls nurtitional yeast. I never put salt in anything, but this recipe probably needs it. Add vegetable stock to pan and bring to a boil. Add lentils and lower to a simmer. Cook until lentils are tender, about 20 minutes. Scoop over brown rice and enjoy complete protein, green glop :)

1 comment:

Arielita said...

If I substitute spam for the collard greens would it still be healthy?