106 West 32nd Street

2nd Floor

Suite 166

New York, NY 10001

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Tel: 434 806-5917

INGREDIENTS

3 lemons

Bunch or pack of Kale

Cranberries

Quinoa

1 avocado cut into small pieces

 

Wash Kale and thoroughly douse with enough lemon juice so that all the greens are covered. Chill for 3 hours.

In the meantime, wash quinoa three times to be sure it is clean.   Cook with  vegetable broth or water.  Simmer for about 30 minutes.   Set aside.

 

Remove Kale from fridge. Add cranberries, quinoa, & avocado. Add salt to taste

 

*Other possibilities for this salad include watermelon, farro instead of quinoa and radishes.

KALE SALAD

(adaptation from David Bell & LT Burger Sag Harbor)

QUINOA, KALE AND LENTIL SOUP

INGREDIENTS

½ cup Quinoa

1 cup Lentils

Half a bunch of Kale

Vegetable stock or water

1 onion

1 tbsp Tomato Paste

Half lemon

Saute onions and tomato paste in a little water for a few minutes. Then, add lentils and stock, and simmer covered for 45 minutes or until lentils are tender.  Add kale and quinoa and cook for another 20 to 30 minutes.   Season with salt and pepper to taste and add lemon juice to taste. 

INGREDIENTS

lentils

Onions

Carrots

Celery

Spaghetti Sauce

Whole wheat pasta

 

Cook 1 bag of lentils in water.   Drain. 

Cook finely chopped onions carrots and celery in water.   (optional).

Add your favorite fat-free spaghetti sauce.

Add lentils to sauce and heat through. 

Serve over whole wheat pasta. 

LENTIL BOLOGNESE

      NARNI FARRO SALAD

(adapted from Bottega del Giullare restaurant in Narni, Italy)

INGREDIENTS:

Half a package of Farro

Vegetable broth

Corn (frozen package ok)

Cherry tomatoes

Argula chopped

Balsamic or red wine vinegar

Olives (optional)

 

Cook farro for about 20 – 22 minutes in vegetable broth.   Chill for a couple of hours. 

Add other ingredients and dress with vinegar, salt and pepper to taste.