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Luscious Lunches

Weekly Recipes
Lentil salad in a white plate

Lentil Salad
Serves 4

2 cups cooked green lentils
1 cup grated carrots
1 bunch green onions, chopped
2 Tablespoons finely chopped parsley
3/4 cup basic salad dressing (see recipe below)

Basic Salad Dressing

Ingredients and Directions:
1 teaspoon Dijon-type mustard, smooth or grainy
2 1/2 Tablespoons raw wine vinegar
1/2 cup extra virgin olive oil
1 Tablespoon flaxseed oil

Place the mustard into a small bowl. Add vinegar and mix. Add olive oil in a thin stream, stirring continually with a fork, until the oil is well mixed. Add flaxseed oil and use immediately.

Mix all ingredients. Serve at room temperature.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Kale, Carrot, Pinto Bean and Quinoa Stew in a white plate

Kale, Carrot, Pinto Bean and Quinoa Stew
Serves 3 to 4

1 Tablespoon plus 7 cups low-sodium vegetable broth, divided
1 cup dried white onions
2 cloves garlic, minced
2 large carrots, peeled and cut into 1/2-inch chunks
1 Tablespoon chopped fresh marjoram
1/2 Tablespoon minced fresh thyme
3/4 teaspoon minced fresh sage
1 teaspoon minced fresh rosemary
1/2 cup quinoa
2 cups cooked pinto beans
2 cups Lacinato kale, stems removed and leaves torn into small pieces
high-quality sea salt, to taste
freshly ground pepper, to taste

Heat 1 Tablespoon vegetable broth in a large saucepan over medium-high heat. Add the onions and cook until translucent. Add the garlic and cook for another minute. Be careful not to brown or burn the onions and garlic. Next, add the carrots and herbs, and cook for about 3 more minutes. Add the remaining vegetable broth and the quinoa. Bring to a boil, then turn down the heat to low, cover, and cook for 15 minutes, until the quinoa is cooked through. Stir in the beans, heating for about 3 to 5 minutes. Lastly, add the kale and simmer for about 3 more minutes, stirring frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Season to taste and serve in soup bowls.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

Roast Beef with Marinated Cabbage and Provolone Cheese Wrap in a white plate with a fork on top

Roast Beef with Marinated Cabbage and Provolone Cheese Wrap
Serves 1

roast beef
marinated cabbage
provolone cheese
gluten-free tortilla

Place ingredients in tortilla. Add and spread mayonnaise, mustard, or hummus. Roll up tortilla. Serve.

Recipe courtesy of Sheila Barcelo of Eden’s Wellness Lifestyle in Lakeland, Florida


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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