Wonderful Recipes
November 27th, 2009 By: Brittany
- Coarse salt and ground pepper
- 1 1/2 cups lentils
- 3/4 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon dried tarragon
- 2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
- 4 scallions, thinly sliced
Directions
- In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
- Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.
Asparagus and Crab Salad
- 1/2 pound cooked lump crab meat ( if you can’t tolerate crab substitute it for fish)
- 1/2 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 1/2 teaspoons lemon juice
- 1 Thai chile, finely minced
- 1 green onion, minced
- 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
- 1/4 cup honey-roasted chopped nuts of your choice
Directions
- Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
- Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
- Toss asparagus and crab meat mixture in a salad bowl. Top with nuts and serve.
These are two recipes are amazingly good and healthy. We have tried them in our house and have had much success!
About The Author
Brittany I am a intuitive life coach, health coach and meditation teacher. My goal is to help people find some inner peace during times of stress and worry. I have a passion for assisting those with anxiety, stress, health and nutrition. I believe we are made of mind, body, and soul and it is of much importance to keep good health in each one of these areas.
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