If the taste of our unique food is still lingering in your memory here is your chance to learn how to make it in your own kitchen.
I've always liked to cook plant-based dinners several times a week. However, lately, I have been feeling uninspired and unmotivated to even plan them into my menu.
What I realized is that the problem is actually me. Or rather the habits that I have developed.
Why this has become a problem is that we have cut flour out of our diet in an effort to improve our health. When I cook one of the old standbys I can't keep myself from making and eating the appropriate bread to go with the meal. Blowing the meal plan every time.
Many of the plant-based meals that I normally cook such as curry, chili, tacos, and spaghetti all require a bread of some sort to go with them. At least that is how we have been accustomed to eating them and is a big part of our enjoying them.
I decided that a complete change would be the only way to deal with this. To that end, today I found a recipe that was new and that I have never eaten before. I wasn't sure how it was going to taste so I jazzed it up a bit but I did not feel compelled to make a bread to go with it. It was delicious without any bread, and not once did I feel the need to make any to go with it.
Bonus, and now I am feeling inspired again.
I would like to share the recipe that I used. It is from a cookbook that I bought almost a year ago called 'SuperLegumes' by Chrissy Freer. This is the first recipe that I have tried from this book and will certainly not the last.
I made Lentil and Quinoa Pilaf with Roasted Vegetables. I chose it because I had most of the ingredients on hand.
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