Vegetarian Lentil Stew + Steamed Kale Recipe
When I started Raw Glow I never dreamed that I’d start eating cooked food again because I was so happy being all raw, but as time went on I realized that the warm comforting nourishment of cooked food did me no harm and actually helped me to feel grounded and psychologically satisfied.
The bulk of my diet is still raw, but a percentage of my diet is full of whole foods that are cooked with water such as soups, stews, and steamed vegetables and grains.
Many people ask me what I eat when I eat cooked and here is a sampling of two recipes (a hearty vegetarian lentil stew and a steamed kale recipe) from Cathy Fisher who teaches whole food and vegan cooking demonstration classes at the True North Center in Santa Rosa in Northern California.
If you like these recipes please check out her amazing vegan recipe blog for some more healthy recipes!
Hearty Lentil Stew
¼-½ cup water, for sautéing
½ large yellow onion, diced
2 cloves garlic, minced
3 ribs celery, diced
2 carrots, diced
8 cups water
2 medium Yukon potatoes, diced
1 ¼ cups dry brown lentils
1 teaspoon powdered cumin
1 teaspoon dried coriander
2 teaspoons dried basil
½ of a medium green cabbage, sliced thinly, (about ¼-inch thick)
1. In a soup pot on medium-high, sauté the onion in a bit of water until soft, about 3 minutes (add water as needed to prevent sticking); add the garlic, celery and carrots and sauté another minute or two, adding water as needed.
2. Add to the soup pot: the 8 cups water, potatoes and lentils, and bring to a boil. Add the cumin, coriander and basil, stir thoroughly and then reduce heat to a low boil and cook for 30-40 minutes (until lentils are not hard but also not mushy).
3. Turn up heat and stir in the cabbage, cooking until it is tender (about 5-10 minutes). Serve garnished with diced green onions or chives.
Preparation: 15 minutes
Cooking time: 55 minutes
Makes: 4 big, hearty bowls of stew
Rosemary Mushrooms & Kale
½ cup water
1 large yam or sweet potato, skin on, cut into 1/2–inch slices
1 clove garlic cut in half
1 bunch curly kale, roughly chopped, end stems trimmed
6 large cremini mushrooms or 4 portobellinis (small Portobellos)
2 sprigs fresh rosemary
Place ½ cup water in a large fry pan or skillet with the yam slices and garlic and bring to a boil. Place the kale on top followed by the mushrooms (place them stem side up). Lay the two sprigs of rosemary on top and cover. Decrease heat to medium-low and steam for 10-15 minutes, until the yams are easily pierced with a knife. Remove the rosemary and serve immediately, dividing between two plates or pasta dishes.
Preparation: 10 minutes
Cooking time: 15 minutes
Both recipes by Cathy Fisher at www.straightupfood.com/blog