Herbed Lentil Loaf

This slightly nutty, pleasantly filling loaf has a surprisingly cheesy flavor to it, given the fact that it is dairy free. I had some leftover lentils that I wanted to use up and I always love the idea of having some kind of easy food to grab when I am on the go or I am gone and husband wants to eat something without having to cook. So I decided to make a lentil loaf.

This loaf is a meal in itself, but it was happily enjoyed with a side of carrot soup.

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Ingredients:

  • 1 small red onion, thinly chopped
  • 1 cup mushrooms, thinly chopped
  • 1/4 tsp salt
  • 2 cloves of garlic, crushed
  • 2 TBS olive oil
  • 2 cups flour (I used garbanzo, quinoa and buckwheat)
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • 2 organic eggs
  • 1.2 cup chopped walnuts
  • 1 cup cooked lentils
  • 3 TBS fresh herbs (I mixed oregano, thyme and rosemary from my garden, using the least amount of rosemary)

Steps:

  • preheat oven to 375*F
  • in a skillet comine first 5 ingredients and cook for about 5-10 minutes until veggies are tender and water was released, put in fridge for 5-10 minutes to cool so that it doesn’t start cooking the eggs once you mix everything
  • in a large bowl combine flours, salt and baking soda
  • mix in eggs, lentils, walnuts, herbs and veggie mixture
  • pour in a greased 9×5 inch loaf pan (its not a big deal of your pan is slightly bigger or smaller than this)
  • bake for about 35-40 minutes or until a toothpick come out clean
  • let sit in pan for about 5-10 minutes before transferring to a wire rack to cool
  • serve and enjoy warm or cold!

Natural Cold Remedy

If you have been following my blog, you are likely aware that I am not a fan of chemicals, especially going in to my body. I put extra effort in preparing wholesome meals and feeding myself and my family clean, nutrient dense foods for many reasons, and the biggest one is so we can be healthy and have a body that functions optimally, in order to enjoy life to the fullest. Sometimes though, our immune systems can’t handle things that are going around and we can get sick. Although this rarely happens, I like to be prepared in the event it does. Since I do not take store bought medicine or pills from a pharmacy or even really go to the doctor for that matter, I research ways to heal and fight illnesses naturally. I firmly believe in the healing powers of plants and all things that nature has provided for us, therefor I will always look there first before turning to a more “clinical” method. That is when I came across this site and recipe:

http://www.cauldronsandcrockpots.com/2013/01/elderberry-elixir/

I am so excited to have strained my elixir tonight and to be able to share it with you 🙂

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Ingredients:

  • 1 cup elderberries
  • 1/2 dried elderflowers
  • 1/4 cup mullein leaf
  • 1/4 cup dried boneset
  • 1 inch fresh ginger, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamon
  • 1/2 peel of 1 lemon
  • alcohol (I used brandy)
  • raw honey (it is so nutritionally dense compared to the non raw kind

Steps:

  • Put all the herbs in a jar
  • Fill it a third of the way up with honey
  • Finish filling with alcohol
  • Screw the lid on top, give it a good shake
  • Keep it in a place where you will see it daily so you can give it a good shake everyday
  • Let it sit for 6 weeks
  • Strain, put it in bottles, label and store for a few years

When you feel any symptoms of a cold or flulike sickness coming on, take 1/4 tsp every couple hours until you feel better.

I haven’t tried the efficacy of this yet, and although I hope I never need to take it, I kinda hope to get sick just to see how well it works!