Lentils and Apples with Acorn Squash


- 1/3 cup honey or maple syrup
- 1/3 cup vegetable oil
- 1/8 cup soy sauce or tamari
- 1/4 cup red wine vinegar
- 3/4 teaspoon allspice
- 1/2 teaspoon ground ginger
- A dash of garlic powder
- 3/4 teaspoon kosher salt
- 2 cups water
- 1 1/2 cups brown lentils, rinsed
- 1 apple, cored and diced
- 2 medium acorn squash, halved and seeds scraped out
- Salt and pepper to taste
- Parsley for serving
How to Make It:
In a medium sized saucepan, stir together the first nine ingredients.

Add the lentils and mix well.

Bring to a boil, cover, turn the heat down and let simmer for about an hour, stirring a few times and tossing the diced apple into the saucepan after the first 20 minutes. Check to see if the lentils are soft and the liquid has thickened. If too liquidy, let simmer uncovered near the end. The lentils should have the consistency of a thick sauce.

While the lentils are cooking, preheat oven to 400 degrees.

Place the 4 squash halves in a roasting dish (cut a small slice off the bottom of each if needed so they sit securely) and add about an inch of water to the pan. Cover with foil and place in the oven. Steam the squash until tender, about 30-45 minutes depending upon how large they are.

Remove from oven and set aside until lentils are cooked.

Place the squash halves on a serving platter and season to taste with salt and pepper. Spoon the lentils into each half and top with a sprig of parsley.

If making ahead: Prepare the squash and lentils and keep separate. When close to serving, spoon the lentils into the squash and warm in the oven.

Source: Foodista

Coffee Chia Pudding


- 90ml brewed coffee
- 120ml of unsweetened almond milk
- 1 tablespoon of maple syrup
- 8 tablespoons of chia seeds
- 2 drops of vanilla extract
How to Make It:
In a mixing bowl, add all of the ingredients and stir until fully combined.

Fill your glasses or bowls with the chia pudding mixture and pop them into the fridge to chill for at least 4 hours or, better, overnight.

If desired, you can add dairy free whipped cream on top (totally optional!)

Source: Foodista

Fish Fillet In Creamy Coconut Curry


- 1 14.5 oz can diced tomatoes
- 1 cup coconut milk
- 1/2 teaspoon coriander powder
- 2 teaspoons cumin
- 2 sprigs of Indian curry leaves
- 5 dried chillies, soaked and deseed
- 1 pound lingcod fillet, cut into bite-size (you can use shrimp too)
- 2 cloves garlic, chopped
- 2 of ginger
- 5 green chilies
- 3/4 cup cooked kabocha squash, cut in chunks
- 2 tablespoons oil
- 1/2 onion
- 1 tablespoon parsley or cilantro, chopped
- 1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
- 1/2 teaspoon tumeric powder
How to Make It:
Heat oven and bake squash at 400 degees F.

Remove when it is slightly golden brown, or test with skewer for doneness.

Remove and let cool, then remove skin and cut in chunks. Set aside. Blend the spices into a smooth paste.

Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

Heat oil in a deep pan, stir fry onion till soft

Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.

Add the squash and tomatoes and stir for another 10 minutes.

Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.

Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.

Add slightly more coconut milk if you like more sauce.

Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

Source: foodista.com

Blue Cheese Tartlets With Fig Jam and Walnuts


- 3 ounces blue cheese
- 1/2 cup butter, melted
- 1 cup fig jam
- 1 1/4 cups all-purpose flour
- 1 orange, for zesting
- Walnuts, broken
How to Make It:
Preheat the oven to 350F. Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans.

In a medium bowl cream together the blue cheese and butter.

Add the flour and use your hands to bring the dough together in the bowl.

Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)

Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.

Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes.

Remove shells to a wire rack to finish cooling.

Store cooled shells in an airtight container until ready to use. (They freeze well too).

Bake frozen shells for 8 minutes at 325F before filling.)

Spoon jam into cooled tartlet shells.

Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.

Source: Foodista

Baked Indian Spice Chickpea


- 1 can chickpeas
- 3 tbsp olive oil
- 2 tsp curry powder
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Sea salt (to season)
How to Make It:
Preheat oven to 350F.

Rinse chickpeas thoroughly.

Remove skins of chickpeas (spices will stick better).

Set chickpeas aside to dry.

Meanwhile, in a medium bowl mix together spices and oil.

Add dried chickpeas to bowl and toss until an even coat of seasoning has covered the chickpeas.

Pour chickpeas onto a lined baking sheet and spread evenly.

Stirring occasionally, bake for 40 minutes or until desired firmness is achieved.

Toss in sea salt.

Cool and serve! 

Enjoy within the same day.

Source: Foodista
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