Alison Boston, Food, Organic, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

Leeks ‘N’ Lentils


Leeks and shiitake mushrooms blend with harvest vegetables to enhance the earthy flavour of brown lentils for a healthy, autumn meal.

Oh Yeah!

The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream.  Not that the dish needed it.  The juice of the veg made it moist enough. The cream added just a little pizazz.

Try it!

  • 1 large clove, purple garlic
  • 1 short, fat leek
  • 1 medium size russet potato
  • 6 or 7 baby carrots
  • About 1 cup whole shiitake mushrooms
  • 1/2 cup brown lentils
  • tablespoon coconut oil
  • freshly ground pepper
  • salt
  • 2 T half ‘n’ half cream (optional)

While the lentils are cooking, heat the coconut oil in a large skillet or wok over medium heat.

Peel the garlic, wash the leek – thinly slice both.

Slice ‘n’ dice the potato and carrots into bite-size chunks.

Rinse the mushrooms.

Toss all the prepped veg together – except the mushrooms – in the heated coconut oil; toss and cook uncovered for a few minutes, slightly browning the potatoes.

Add the mushrooms, sprinkle with about 1 tsp freshly ground pepper and about 1/4-1/2 tsp salt – adjust salt n pepper to taste.

Cover and reduce heat to low simmer for about 20 minutes.

While that is cooking, rinse the puy lentils, place in a small saucepan, and cover with about 1/2 inch of water. Put over high heat to bring to boil, then reduce heat to simmer for 15-20 minutes.

Lentils and veg will be ready at the same time.  Drain the lentils of any left-over cooking water and add them to the vegetables.  Toss together, and add the half ‘n’ half cream. Serve immediately.

Brown lentils cook in about 15 minutes.

 A single cup of cooked lentils contains more than 17 grams of protein, yet lacks 2 of the essential 9 amino acids needed to properly digest and utilize the nutrients.  To get those amino acids and make this meal a complete protein, serve nuts and seeds, with a little muesli and fruit for dessert. Or you can satisfy your decadent sweet tooth by having half a chocolate shake for dessert.  Loaded with digestive enzymes and a complete protein, mix in your bullet blender to make a mousse-like consistency that needs to be eaten with a spoon.  Use 1 scoop chocolate shake  and 1/4 scoop vanilla pro (makes it fluffier) with 1 or 2 ice cubes and just a couple ounces of water. Yum Yum!  

Alison Boston, Food, Isagenix, Organic, Recipes, Recipes From an Empty Fridge, Recipes from the Veggie Box, Vegan, Vegetarian

Spicy Beans with Fruit

This was a big surprise!

  Organic White Navy Beans, soaked for a couple days, then cooked, started this surprising dish.  Add some eggplant, apples, strawberries, pears, fresh thyme and sage…amazing! 

Sauté togther over medium low heat:

  • 1 finely diced clove garlic
  • 1 diced medium eggplant (cut into 1/2 strips, then thinly slice)
  • 1/2 dozen or so oyster mushrooms, torn into strips
  • 3 small hard, cooking apples (diced into about 1/2 inch)
  • 1 cup cooked white navy beans
  • 1/2 bunch of young broccoli (coarsely chopped)
  • 1/2 bunch dark green kale (coarsely chopped)
  • 1 over ripe Bartlet pear – sliced
  • about 10 over-ripe strawberries – cut in half
  • 1 small Capsicum Chinese (small orange haberno)
  • A few sprigs fresh thyme
  • A few leaves fresh sage
  • dried onion granules (no fresh onion!)

Cover and let simmer, over low heat, for about 30 minutes. Serve with quinoa.

I buy my organic bulk dry goods through an internet food club, and almost always cook my beans from scratch.  Canned beans just don’t cut it. And non-organic dried beans and legumes are just a plain waste of time and calories!

So I soaked 3 cups of dry, whit enavy beans for a couple days, draining the water and rinsing them a couple times. Then I cooked them – Al dente – for about 90 minutes.  TI froze the cooked beans in 1/2 cup jars, keeping 1 cup aside for today’s meal.

Then I dug through my fridge – the eggplant had to be used up. Organic. It had sat in the bottom drawer for a week. Same with the oyster mushrooms. A clove of garlic, some greens.

So I started by sautéing the garlic, mushrooms and eggplant in a little olive and avocado oil.  Then added the al dente cooked beans, the apples and the greens, the sage and thyme. As it cooked I kept thinking I wanted to add the strawberries and finally broke down and tossed them in. The pear also kept nagging at me to go in the pot, so in it went – and I found the little orange Chinese hot pepper in the freezer.

There’s no salt or regular pepper in this dish.  Rather I added a couple dashes of balsamic vinegar before I put it to simmer.

Served over a little freshly cooked quinoa, this is a healthy plant-based main meal.

I haven’t done the fat, protein, carb breakdown – but my sense is it’s balanced nutrition.

I started my day with a peach mango shake (seasonal flavor, oh it is so good! Pumpkin soon we hope!) made with extra whey protein, and for lunch had a small cup of muesli with half a dozen fresh strawberries and 1/2 cup of organic/rhubarb yoghurt.

There wil be cake later as I’m going to a Birthday Party.

And after that a movie – where there will be popcorn with butter.

That’s how I eat.  Some days I supplement shakes with whole foods and other days I supplement whole foods with shakes.

Hey people, it’s a lifestyle, not a life sentence to drinking shakes!  I get my convenience food in the form of delicious, nutrient dense shakes – that are made from triple tested ingredients, instead of fast food that’s contains I don’t know what.