Lentils are such a wonderful, humble food - they're rich in protein, minerals, fiber and iron. They are economical and very easy to cook - they don't require pre-soaking. I use them in soups, veggie loafs, in veggie burgers etc. - I always seem to have leftover lentils on hand. So when my daughter and granddaughter stopped by this afternoon, we ransacked the fridge for veggies and made a lentil salad that was so, so delicious I didn't even have a chance to serve it - we literally couldn't stop ourselves from scooping samples right out of the bowl. I snapped a quick photo just before we polished it off. Click here for some ancient lentil lore.
My lentil salad is deliciously alive with raw veggies, lime juice and cilantro; it also has dried cranberries that soak up the dressing and veggie juices, a dribble of maple syrup and raw Nama Shoyu (soy sauce). It's brimming with fiber, vitamins, minerals, protein, probiotics, probiotics, enzymes and flavor. Click here for my awesomely delicious lentil recipe. Hint: make sure to use the probiotic rich Nama Shoyu, which takes a simple lentil salad to a new level of lentil deliciousness!
I grew up in a traditional Greek-American home. But through prayer/meditation, life's experiences and education - came to question basic assumptions concerning foods I used to eat.
My awakening conscience motivated me to use my passion for cooking to do whatever little I can - to encourage ethical, healthy eating while advocating for animals.
And so - with help from grace, lessons of love I learned from daily life with friars and inspiration from Saint Francis - I use my cooking as an Instrument of Peace - by sharing plant based recipes, which reverence all of God's creatures (Isaiah 11:6-9), while offering nutritious, delicious tastes of love, peace and joy!