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, Organic, Recipes, Vegan, Vegetarian, Weight loss

Today’s Whole Foods+

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Muesli with plain organic yoghurt, blueberries and hemp seeds gets a flavor boost with a nutritionally balanced scoop of chocolate shake.

Just like you, I used to cringe at the idea of  meal replacement shakes.   If anyone suggested them to me, I’d wrinkle my nose in disgust and say: “I only eat whole foods.”

I only ate whole foods till I ballooned to 210 pounds.  Then I started using this 30-day system and the fat melted off.  I’ve stayed within 5 pounds of my target weight of 155 ever since I hit it in August – in spite of a broken arm. I’ve done that with intermittent fasting and supplementing my whole foods with shakes, or if you prefer, supplementing my shakes with whole foods.


This sour, little fruit gives the plain vanilla shake a hit of tongue-sparking flavor while also boosting your immune system with vitamin C, calcium, pectin, bioflavonoids, citric acid and limonene. Lemons also help alkalize the blood, and reduce joint pain and inflammation by drawing out the uric acid. One a day keeps the flu at bay!

Add a little zing to your breakfast shake with a lemon. An easy-peasy immune booster.  Start with a bullet blender cup and add to that:

  • 3 or 4 ice cubes
  • 1 whole organic lemon, washed and rinsed with vinegar and water, topped and tailed (stem ends discarded), then cut into 4 pieces and added to ice
  • Add enough cold water to fill your bullet cup to a total 10 ounces, combined ice, lemon and water
  • Add 2 scoops vanilla meal-replacement shake
  • 2/3 scoop vanilla whey protein
  • 1/2 scoop greens
  • blend until lemon and ice are chopped up

Drink immediately.  Loaded with active digestive enzymes. Yum.


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I chased this with a fresh peach and took an apple for a mid-afternoon snack.  This is way more fruit than I usually eat, but I had an active day and easily burned the extra calories.  I also snuck in a small chocolate dipped soft ice cream. Only the second one I’ve had all summer. And it’s not even summer any more!


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Baked Yam with Navy Beans and Sweet Peppers

Bake a medium sized yam, and along with that a sweet red pepper, stuffed with:

  • 1/2 cup white navy beans,
  • 1/8 cup hemp seed
  • 1/4 cup diced onion
  • 1 Tablespoon tomato paste
  • 1 sprig of fresh thyme, chopped.
  • 1/2 Tablespoon sesame oil
  • Sprinkle sea salt

When the yam is cooked, split it in half, dab each side with butter, then remove the bean mixture from the stuffed pepper and pile it on top of the split yam.
Using kitchen scissors, or a knife, cut the baked pepper into 3 sections and place these on top of the bean mixture, along with the top of the pepper.
Layer these stuffed yam halves, one on top of each other in a mini loaf pan, and return to the oven at 425F for another 10-15 minutes.

I had a vegan chocolate coconut almond bar for dessert.  Yes.  A really active day.

Delicious. Nutritious. Whole Foods.  Supplemented with a little clean, nutritionally balanced, prepared foods. Makes weight maintenance easy peasy.

Everyday I fast 12 hours. Tonight I’ll start a 36-40 hour fast and won’t eat again till Friday morning.