There is no better way to spread positive energy than to offer compliments. It not only feels awesome giving them (one of my favorite things to do), but it can also be pretty special receiving them (especially when they are offered by someone who’s opinion you value and respect).
I recently received an email from someone who is a pillar in the culinary world (and someone I have great respect for). She offered some incredibly valuable insight wrapped up in a really special compliment.
“I love the wealth of information you provide on your Sunday newsletter. I would love to see the call to action…most folks just don’t know how to take your information and make it work for them. They need your personal assist. That is what you do so well.”
So, this newsletter is dedicated to this amazing woman (you know who you are). The call to action is…some delicious and super nutritious seasonal recipes (FOOD WITH PURPOSE)! I urge you to give these simple dishes a shot. Almost all ingredients offer a treasure chest of health benefits. So cook and eat ‘til your heart’s content!
And I promise to keep the how to (the practical ways to do it yourself), wrapped into the why to (the information I want you to have), as much as possible!
Chipotle Lentil Sweet Potato Soup
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, rough chop
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon crushed chipotle, or crushed red pepper
- 1 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 2 medium sweet potato, small chunks
- 1 1/2 cups red lentils
- 8 cups water
- 2 limes, juiced
- 1/2 cup cilantro, rough chop
- salt, to taste
- In a large pot, combine all ingredients (except lime, cilantro and salt) with water (enough water to cover by 2 inches). Cover pot and cook on medium for 30 minutes (until lentils and potato are tender).
- Let cool then ladle ingredients into blender and purée until creamy. Salt and pepper to taste.
- 2 tablespoon extra virgin olive oil
- 2 clove garlic, minced
- 1 bunch leafy green kale, finely chopped
- 1/2 cup vegetable broth, or apple juice
- salt, pinch
- Heat oil on medium to low in a large sauté pan. Add garlic and sauté until lightly browned.
- Rinse kale and dry (pat with paper towel or use salad spinner).
- Finely chop kale and add to pan with liquid and sauté for 3-5 minutes, tossing regularly to braise evenly without burning.
- Finish with salt to taste.
Winter Barley Salad
- 1 cup barley
- 2 cups water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 cup flat leaf parsley, loosely packed, rough chop
- 2 tablespoons shallots, minced
- 1/4 cup pecans, rough chop
- 1/4 cup walnuts, rough chop
- 1 cup dried cranberries
- fresh ground pepper, to taste
- Combine barley and water in pot (covered), bring to boil on medium to high heat then reduce to simmer for 30 minutes.
- Place cooked barley in bowl with all other ingredients and mix well. Pepper to taste.
All recipes © 2012 Stefanie Sacks
Let’s keep this conversation going. Please feel free to share your thoughts and opinions. I would love to hear from you!