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Favorite Recipes for November, Curried Lentils & Kale

Curried Lentils & Kale

You may have heard the Pain Relief Partners team talking about our favorite foods to make, eat and share. We love foods that are healthy and delicious, and we believe that food connects us in so many ways. Patient Service Assistant Jessie loves curry and this is one of her favorite dishes to make.

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, smashed and peeled
  • Kosher salt
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons yellow or brown mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin or fennel
  • 1/2 teaspoon red pepper flakes
  • 3 1⁄2 cups water
  • 14-ounce can unsweetened coconut milk
  • 1/2 cup red lentils
  • 1/2 cup French green lentils
  • 6 ounces kale, leaves removed from stems, roughly chopped
  • Fresh lime, for serving, optional

DIRECTIONS

In a large pot over medium-high heat, combine the oil, onion, and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, garlic, mustard seeds, turmeric, coriander, fennel, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes. Stir in the kale and return to a simmer. Taste and season with salt and lime if desired and enjoy!

Summer Peach Salad with Avocado, Toasted Almonds and Goat Cheese

Fresh peach spinach salad with avocado, toasted almonds and goat cheese. This simple healthy spinach salad is perfect for a grilling side during the summer!

Ingredients:

  • 4-6 cups organic spinach
  • 2 large peaches, sliced
  • 1 avocado, diced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup goat cheese crumbles
  • 1/2 cup sliced toasted almonds*

For the dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, Dijon, and salt and pepper.
In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced avocado, red onion, goat cheese crumbles, and toasted almonds. Toss very gently again. Serve immediately. Side salad serves 4. Add protein such as salmon, chicken, or tofu to make this into a full meal.
*To toast your own almonds, place sliced almonds in a nonstick pan over medium heat. Use a wooden spoon to consistently stir the almonds until they get nice and golden. This should take 3-6 minutes. Once done, remove from heat and transfer to a plate to cool before adding to salad.


End of Summer Salad

Celebrate the end of the summer season with this fresh End of Summer Salad. This Salad is made with seasonal veggies and fits in with the Paleo diet!
Seasonal fruits and veggies are fresher, tastier, and more nutritious than food consumed out of season. We encourage you to eat seasonally whenever possible!
It is also important to eat local food when we can. Purchasing locally grown food not only helps support local farms, it gives you produce that is often times more fresh and nutrient dense than what can be purchased at the grocery store.

Ingredients

  • 1/2 medium onion, finely diced
  • 1 stalk of celery, diced
  • 1 avocado, diced
  • 1 medium tomato, diced
  • 1/2 a large cucumber
  • 5 oz of cooked chicken or pork sausage
  • 1 lemon, juiced
  • Olive Oil
  • 1 tsp. basil
  • 1/2 tsp. garlic powder
  • salt + pepper, to taste

Instructions

Wash and chop all your vegetables and add them into a large bowl along with the avocado and crumbled sausage. Start to cook the sausage and then chop up your veggies while it’s cooking so it has a chance to cool. Use antibiotic free local meat and organic vegetables when possible.
Add in juice from half a lemon and a big drizzle of high quality olive oil. Add in the basil, garlic powder, and salt + pepper to taste. Mix it up really well. Taste test and add the other half of the lemon’s juice if desired!

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