Lentil snaps are a go

As I rushed through my grocer's produce section this afternoon, I spied these bad boys on an end cap. Lentil snaps- flavored bean crisps in tomato basil flavor. They were on sale and I've been weirdly preoccupied with lentils lately so the name caught my eye. I don't particularly like lentils so I've been curious to find a recipe I like. The classic French way to cook lentils sounds really enticing but I haven't tried them yet. They take a whole onion and stud it allover with cloves and place it in the cooking water and voila! French lentils.


Anyway, these are fantastic! Thankfully, they fit my criteria for a healthful snack, dairy free gluten free, low sodium, baked...and actually made of lentils packing 5g of protein per serving. If you are tracking your protein you know that is really good for a snack food at the grocery store-and at under $2.00.
I need to run back tomorrow and stock up:)

posted from Bloggeroid

Alkalinity Video

Have you heard people talking about Alkalinity? What do they mean? Have you been asking, 'what's that all about?' I created an informative powerpoint presentation that covers all the basics on the topic.

Simple and Honest Food

Remember when all the cooking shows were on PBS? They are still some of my favorites. I think Lidia is an all time favorite. My very good friend recently had her second child and the little bundle of joy has a touch of the colic. I visited her earlier this week and took the baby for the day and cooked a family dinner. Lidia's braised meat recipe has been in my arsenal ever since I saw her make it on her PBS show. I knew I could get it in the pot in 15 minutes and leave it alone until dinner time. 

I can't believe I actually found it on her website to share with you! There is no glamorous picture from me or from Lidia's site but believe me its so worth making. It is simple and honest and almost impossible to ruin. Even if you don't have all the ingredients, as long as you have garlic, tomato and meat, it will be good. Follow the recipe to the tee and it will be amazing. I usually use a mix of pork chop, chicken and sausage. 

Tip:
Remember to brown the meat first, take out, then saute the aromatics. 
Put everything back in, then simmer on low for two hours.
Have at least one of the meats include the bone.

 Three Meats Braised in Tomatoes and Rigatoni 
(There are more directions on this link)

For cooking the meats and sauce
¼ cup extra-virgin olive oil, plus more for finishing
6 garlic cloves, crushed and peeled
2 large onions, chopped (about 3 cups)
1 sprig fresh rosemary
1 fresh bay leaf
2½ teaspoons kosher salt
2 pound chunk boneless pork butt
1½ pound veal shoulder chop
½ teaspoon peperoncino flakes, or to taste
1 cup red wine
10 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound sweet Italian sausages, (without fennel seeds)

For Cooking and Serving the Pasta Course
2 pounds rigatoni
1 cup pecorino, freshly grated

Simple Leek Soup

Morning thunderstorms set the tone for today. Feeling a bit under the weather this weekend, I resigned to taking a lazy Sunday reading and sleeping, and making a little Leek Soup. The leek is like my new best friend in the kitchen. They come in bunches of three at my grocery store and I daydream all week about how I am going to use each one. Two lucky leeks got picked to star in my simple soup this morning. Usually, I will add potato, carrot, and celery, but I'm too lazy, so I simply added a shallot, a few cloves of garlic and two leeks-all chopped.
In a tablespoon of butter and olive oil each, I added the shallot, leeks, and two cloves of garlic to a pot. I salted them with my new favorite salt, Sel Gris French Sea Salt, put the lid on the pot and let them soften while I watched TV. So easy. When they softened up nicely, I added my chicken stock and let it simmer. No herbs today, but my chicken stock is really high quality, so it kinda saved the day.

Gone Healing...

I've been away from you for a while, I guess, but I'm back and we can put that all in the past now. It's a new year and lots of new plans are on the horizon. And lots of exciting things are happening. For one, I've been given the gift of Reiki and have received certification in Level 1 and 2 Reiki. I am grateful to be able to contribute to the world with Reiki hands.

I have also started my studies to become a Naturopathic Doctor and have since become obsessed(even more so than before) with food, cooking and nutrition. I am determined to make delicious and wholesome recipes, and share food I can stand behind.
The next recipe on the chopping block is these great little french cheese puffs, gougeres that I've been preoccupied with all week. I will make them with organic whole wheat flour and organic ingredients. Check back in a bit...