Lebanese Collard Greens & Cinnamon Lentil Soup

I found this recipe on allrecipes.com by Farah Momtaz. I can't find much about her other than 1) she hails from Beirut, Lebanon and 2) she concocted this mean soup recipe I really love. The ingredients are simple with a very flavorful result. 


INGREDIENTS
olive oil
onion (1 large) chopped
salt (2 generous pinches)
dry red lentils (1 cup) thoroughly rinsed
water (6 cups)
collard greens (1 bunch) stems removed (they are bitter) and thinly sliced
ground cumin (1 T)
ground cinnamon (1 t)
garlic (2 T) minced
lemon juice


INSTRUCTIONS

1. In a soup pot, saute the onions and salt until translucent. Add the lentils and stir for a minute. Add water, bring to a boil, reduce to simmer and cover until lentils soften, about 15 minutes.
2. While lentils are cooking, saute collards until wilted.
3. Add collards, spices and garlic to lentils. Simmer for 10 more minutes or so. Serve with freshly squeezed lemon juice, maybe some zest.

xo, J

Chia Pudding

I need snacky things around the house at all times. I eat constantly throughout the day and crave a variety of options that cover the sweet and savory spectrum; things I can scoop, spread, or just spoon by the mouthful. I've been meaning to try this recipe for a while, and finally got around to it today. If you like gelatinous pudding (similar to many Asian dessert and beverage specialties), then you'll love this. It's also very nutritious (packed with omega-3 fatty acids and soluble fiber) and filling. It's meant as a foundation recipe and you can build the flavors from here. 


INGREDIENTS
chia seeds (2/3 cup)
almond milk (2 cups) or any other dairy-type liquid you want
vanilla extract (1/2 - 1 tsp)
honey or maple syrup optional, but it will not be sweet without


INSTRUCTIONS

1. Mix everything thoroughly combine. Refrigerate overnight. 
2. To serve, stir well. Top with desired garnishes.

VARIATIONS
cocoa powder 
cashews blend together with the chia seeds before refrigerating overnight
tea chai, earl grey for spiced or earthy flavor; heat up the milk, infuse it with the tea, and re-cool
cinnamon


TOPPINGS
shredded coconut
maple syrup
fresh or dried fruit
sliced almonds
flax seeds
honey
lemon rind

xo, J

Radish Avocado Open Faced Sandwich

The radish is one of those things I never really know what do with. I roast them, slice them for crudités or salad extras...but the star of a main dish? I found this great open-faced sandwich recipe on Martha Stewart. I made it the other day for lunch and many more times since. The radish and lemon are bright and refreshing, the avo buttery and meaty. It also manages to stretch a few radishes and a little bit of avo into a full meal.

INGREDIENTS

avocado sliced (so it lays on the bread properly without wriggling around like slippery fish)

radishes super thinly sliced

olive oil

lemon juice

lemon zest

salt

pepper

bread toasted; I use Food For Life brown rice bread and pick it up at Trader Joe's

INSTRUCTIONS

1. Toss the radishes with everything (except the bread, of course). Do the same with the avocado in a separate bowl. Season to taste.
2. Pile the avo on the toasted bread, then the radishes. Finish with some zest.

If you want to bring this to work, just keep the radishes and avo separate until you assemble the meal. Enjoy!

xo, J