Because I took a bit of long break...I have two recipes for you!
The first...a light yet filling summer-y salad jam-packed with protein, fiber, and healthy fats.
The second...a dense, indulgent, super sweet cake that is great for a special occasion.
Dig in dearies! Alsooo...new poll is up. As always, I appreciate your participation : )
Fruity Lentil Salad
1 cup green lentils
pinch sea salt
6 oz pkg rapberries or blackberries
1/8 cup chopped fresh basil (I forgot to buy it so I used dried)
1/8 cup chopped fresh parsley
1/2 cup walnuts, chopped
1/2 cup fresh orange juice (as in squeezed from an orange)
1 tsp strawberry jam (I used apricot, but I think strawberry would be better here)
Boil lentils and salt in 2 cups of water. Reduce heat and simmer until tender, about 30 minutes. Combine berries, basil, parsley, and walnuts in a bowl. Whisk together jam and orange juice and set aside.
Sticky Date and Coconut Cake
1 cup chopped pitted dates (you can find in the bulk section of a health food store or even sometimes in the dried fruit section of your local chain grocer!)
1 cup water
3 tbs Earth Balance vegan butter
1 tsp baking soda
pinch of salt
1 1/2 cups spelt flour
1 tsp baking powder
pinch of salt
1 cup sugar
1 tsp vanilla
1 flax egg (1 tbs flax meal + 3 tbs warm water, set aside 5 minutes )
2/3 brown sugar, packed
1/2 cup shredded coconut, unsweetened
2 1/2 tbs earth balance vegan butter
2 tsp almond milk
Preheat the oven to 350F. Set dates, water, 3 tbs earth balance, baking soda, and salt in a pan and bring to a boil. Remove from heat and let sit for 10 minutes.