All right boys & girls, today I am starting a new chapter in my life and it has got me super psyched!
I have loads of positives happening and part of that is getting back to eating really well, along with exercise-injury appropriate, getting treatments for said injuries, and other exciting stuff that I will talk about when things are more set-up and ready to go.
I have gotten into the habit of preparing 4 days worth of food in advance because when I am making moves, like many of you, time is of the essence and after a long day, I just can't make a whole leap of food for the next day. Warmer weather makes it so much easier on the schedule and I appreciate the lighter fare, so in keeping with the healthier focus, I am giving you two salads; instead of just one. I have been making both of these since my strict vegetarian days and started replacing cous-cous with hemp seeds when gluten allergies required it. I have tried casava cous-cous and have found that I honestly do not like it but if you do, by all means, enjoy. Today is a special day for me and I am very grateful for all the good God has blessed our lives with, so I am taking a moment before writing the recipes to wish you all a beautiful day and praying for nothing but good things for each and every one of you.
HEMP SEED, TOMATO & CUCUMBER SALAD:
Ingredients:
2 Tbsp Hemp Heart's
I English cucumber. peeled and de-seeded (Taking out the seeds makes cucumber easier to digest because the seeds contain a lot of cellulose that is difficult, sometimes painful to digest.)
2-3 Vine Tomatoes, chopped
1 Bunch Italian flat leaf parsley, chopped
1 Lemon zested and juiced
3 Tbsp Extra virgin olive oil
Method:
-In a bowl, combine all listed ingredients and stir gently.
-Add salt & pepper to taste, then chill for 30 minutes before serving.
Salad must be eaten fresh the same day.
5 INGREDIENT LENTIL LIME & BASIL SALAD:
Ingredients:
2 Cans cooked, rinsed, and drained lentils of your choice.
1 Bunch scallion (green spring onion), chopped
Juice & zest of 2 limes
12 Fresh basil leaves, sliced into a chiffonade (see pic below)
1/4 Cup Extra Virgin olive oil
Method:
-In a bowl gently mix all ingredients together.
-Add salt & fresh cracked pepper to taste.
-Chill 4 hours or overnight, stir gently and taste for enough salt and pepper before serving. Add a bit more if needed.
Salad lasts 3 days in fridge, not suitable for freezing.
I hope you enjoy making these, please leave your comments below and don't forget to subscribe!
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