Mushroom, Lemon, & Lentil Salad

Like I’ve said before, I usually have a salad everyday for lunch! I like to mix up the dressings I make, beans I use, and will sometimes add tempeh or tofu . . . but you will never find one of my salads without cucumber and tomato . . .and I always make my own dressing.

The dinners I make are usually pretty involved, so it’s fun for me to experiment with more simple recipes, but still make them tasty ❤ I love having a combination of raw and cooked food in my salads so I don’t get bored! I usually eat raw lettuce or arugula, but for this salad I decided to use kale and prepared it the same way I did in my ‘Kale & Sweet Potato Burritos’ .

I recently finished reading ‘No Meat Athlete’ by Matt Frazier and loved this paragraph about eating raw foods, “The food we eat is rich in enzymes, but our bodies also produce digestive enzymes to break it down. One of the major tenets of the raw food philosophy is that if you preserve enzymes in food by never heating it above 115°F, those enzymes will go on to participate in food digestion. Your body will need to produce fewer enzymes of its own, and the energy it might spend on enzyme production and digestion can be directed elsewhere – to healing, assisting all metabolic processes, and building strong immunity.”

A few weeks ago I had blood tests done (and specific tests geared towards those with Vegan diets) to make sure I was healthy, and everything came back perfect 🙂 It was a great feeling to know that I am “doing Vegan” right. I believe that as long as you mix up your diet and eat different foods, prepared in different ways, then you will cover all your health/dietary needs. This is why I love to eat a mostly raw salad for lunch, because most of my dinners are cooked and the vegetables are steamed. Life is all about balance right?! ❤

mushroom-lentil-lemon-salad-ingredients

Ingredients

-1/2 Cup lentils – or quinoa, or white beans –

-2 Cups water

-2 teaspoons olive oil

-300 grams (about 2 Cups) mushrooms – mix of button & portobello – ,sliced

-2 cloves garlic, minced

-1 Tablespoon fresh lemon juice

-Pepper to taste

Directions

-Begin by cooking the lentils. Place the lentils & water in a saucepan & bring to a boil before reducing heat to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain & set aside to cool. —Do the same thing if you are using quinoa instead. If you use beans, drain & rinse them, & then add them in with the sautéed mushrooms —

-Place a large frying pan over a high heat & add 2 teaspoons oil. When the pan has come to heat, add the mushrooms. Leave for 2 minutes before stirring. The mushrooms should be lightly golden. Cook for another minute & then reduce heat to medium – low & add the garlic. Cook for 2 minutes, or until the garlic is fragrant. Set aside & cool

mushroom-lemon-lentil-salad-mushrooms

-Toss the lentils, mushroom, & garlic together along with the lemon juice. Season with black pepper to taste

mushroom-lentil-lentil-salad-insta

So simple & so satisfying. Hope y’all have a great weekend!

XOXO

 

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