For a nourishing yet simple winter dinner as we head into Advent, use cheap root vegetables and a balance of lentils and grains to make a soup and salad for a cold night. Soup and sea salt nourish our yin, while roots ground us.
Winter Salad
Big bunch of hearty, dark leafy greens
Roast veggies
Pumpkin Seeds
Tahini Dressing
To roast veggies, cube any root veggies, some onion, stems of broccoli - anything you have on hand. Toss with olive oil, sea salt, and rosemary. Roast at 400 F for 45-60 minutes, tossing occasionally. Let cool to room temp, then top your cut leafy greens. To make the dressing, mix 1/3 cup tahini and 1/4 cup water with a teaspoon of salt and a dash of garlic powder in a blender.
Advent Stew
1/2 med onion
3 cloves garlic
1 cup lentils
1 cup quinoa, brown rice, or wild rice
6-8 cups bone broth or veggie broth
2 tablespoons tamari
sea salt to taste
chives, parsley, or another snippet of fresh greenery for the top
Cut the onion fine and saute in olive oil for about 7 minutes on medium heat. Crush or mince the garlic clove, and cook for 30 seconds with the onion. Pour the lentils in, and add the broth and tamari. Cook for about 20 minutes, then add your grain. Cook for 45 minutes or so, adding water as needed, and adjusting the salt. Pour into bowls and top with a tablespoon each of chopped greens.
No comments:
Post a Comment