ACarroll Wellness Blog

Lentil Loaf

You will need:

1 cup of dry lentils, cooked and drained

1 chopped onion

1 chopped stalk of celery

1 chopped carrot

1 clove of minced garlic

1 egg

2 cups sharp cheddar cheese (feel free to use less if you prefer)

1/2 cup of bread crumbs

1/2 tsp sage

1/2 tsp thyme

salt and pepper

2 Tb of oil for sautéing 

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Sauté the onion, celery, carrot, and garlic in oil (adding the garlic in at the last minute). 

Combine lentils, sautéed vegetables, half of the cheese, bread crumbs, egg, and seasonings.

Bake in a greased loaf pan at 350 degrees for a total of 50 minutes sprinkling the other half of the cheese on top about halfway through. 

Carrot - Parsnip Soup

Ingredients: 

Peeled and chopped carrots

Peeled and chopped parsnips

Vegetable broth

Chopped onion (optional)

grated fresh ginger (to taste)

salt and pepper to taste 

Instructions:

Cook the veggies in just enough broth to cover until very tender.  Add ginger, salt, and pepper.  

Blend with an immersion blender until smooth adding more broth if needed.

This soup freezes very well! 

Peppermint Matcha Latte

Just in time for St. Patrick's Day!  

 

Ingredients: 

1-2 tsp dried peppermint leaf (or peppermint tea bag)

4 oz boiling water

1 tsp matcha powder

sweetener of choice (optional)

1 cup milk of choice - warmed and frothed (I used almond)

 

First, add boiling water to your peppermint leaf.  Let steep for 10-15 minutes.

Pour into a large mug and whisk in the matcha powder and sweetener (optional).

Gently pour in your frothed milk: 

 Enjoy!  

 

Homemade hummus and farm stand veggie wraps

This is the time of year where I frequent the local farm stand down the road.  I'm loving all the peppers and squash that they have right now and decided to use yesterday's haul to make dinner tonight. I threw together some homemade hummus to add flavor and protein to the wrap.  I chose lentils, but you could use chickpeas.  I don't really use a recipe for hummus, but this time I tried to pay a bit closer attention to approximate measurements. It can easily be adjusted to your own taste preferences:

Lentil Hummus

1 cup of cooked lentils (I used a mix of three colors.)

2 tsp tahini

1 tsp lemon juice

2 tsp olive oil

1 clove of garlic

salt and pepper to taste

water

Blend all of the ingredients adding enough water until it is the right consistency.  

 

I roasted the veggies (onions, peppers, and squash) in the oven with a bit of oil (I used avocado), salt, and pepper at 425 degrees for about 35 minutes. I spread some hummus on a tortilla and added the veggies before wrapping it up and eating.  Yum!  

 

Borscht (Beet Soup)

Such a wonderful fall soup!

Ingredients:

2 medium beets

2 medium carrots

1 medium potato

1/2 a small head of cabbage

1/2 a large onion

1 garlic clove

oil (I used avocado oil)

salt and pepper

1 tsp thyme

4 cups of vegetable broth

Greek yogurt

• Chop all of the vegetables into chunks. 
• Mince the garlic and set it aside.
• Place the vegetables onto a baking sheet, drizzle with oil, salt, pepper and thyme.
• Roast them in a 400 degree oven for 20 minutes.
• Add the minced garlic and roast 20 more minutes or until a fork will pierce the beet pieces. 
• Place all the vegetables into a pot with 4 cups of vegetable broth and simmer for 20 minutes.
• Blend the soup in a blender if desired and serve with a dollop of greek yogurt (or sour cream). 

Honey Oatmeal Sourdough

Ingredients:

1/2 cup oats

2 T coconut oil

1/4 cup honey

2 1/2 cups flour

1/2 cup sourdough starter

1 tsp salt

1 cup water

 

Combine all the ingredients in a bowl and mix well.  Let rise overnight covered with a damp towel.  In the morning, remove it from the bowl and knead it several times and place in a greased bread pan to rise.  It is ready to bake when the dough is fluffy and has risen above the edge of the pan.  Bake at 375 degrees for about 30-40 minutes.  (I bake mine until the internal temperature is 200 degrees.) 

Ginger Cabbage Stir Fry

 

Ingredients:

One small head of chopped cabbage (green or red)

One medium sliced onion

Garlic cloves minced (1 or 2 cloves)

Grated fresh ginger to taste 

Tamari sauce  (1-2 Tb)

Rice wine vinegar (1-2 Tb)

Oil ( I used avocado oil)

 

Place all ingredients into a pan, stirring often, until cabbage is tender.  Serve over rice.

Elderberry Spiced Punch

A fun way to get the health benefits of elderberry during the Christmas season!

 

You will need:

• 1/4 Cup dried elderberries
• 2 cups filtered water
• 2 cinnamon sticks
• 20 whole cloves
• 1/2 tsp ground nutmeg
• 2 star anise (optional)
• 2 cups purple juice  (I used Trader Joe's Power of 7 juice)
• 1 cup orange juice
• honey (optional)

Place elderberries, water, cinnamon sticks, cloves, star anise and nutmeg in a covered saucepan and bring to a simmer.  Simmer for 30 minutes.  Strain.

To the elderberry liquid, add the rest of the ingredients.  Give it a taste and if needed, add a tablespoon or two of honey.  (Recipe will yield about a quart).  Enjoy warm! 

Butternut Squash and Mushroom Risotto

 

Risotto is a wonderful dish to make on a cool, rainy day!  This recipe uses butternut squash for a great fall flavor.

 

Ingredients:

• 1/2 cup chopped onion
• 1 cup sliced mushrooms
• 1 Tb butter
• 1 cup arborio rice
• 3 cups (approximate) broth
• 2/3 cup pureed butternut squash
• 1/2 tsp Herbs de Provence
• salt and pepper

 Directions:

• Sautee the onions and mushrooms in the butter until soft.  Set aside.
• In a large pot, begin cooking the rice with 1 cup of broth, stirring frequently.  Add broth in 1/2 cup increments as needed until rice is done (about 30 minutes). 
• Stir in butternut squash, herbs, salt and pepper, onions, and mushrooms.

Enjoy! 

Turmeric Refrigerated Zucchini Pickles

Slice zucchini, onions, and bell peppers (optional) in thin slices and place into a bowl.  Sprinkle vegetables with salt, mix together, and allow to sit for an hour. Rinse salt and drain.

Brine:

2 cups apple cider vinegar

1 cup sugar

1 to 1 1/2 tsp of dry mustard

1 to 1 1/2 tsp of mustard seeds

1 to 1 1/2 tsp of ground turmeric

Combine brine ingredients in a saucepan and simmer for 3 or 4 minutes until sugar is well dissolved. Allow the mixture to cool until room temperature.

Fill your mason jars with the sliced and rinsed vegetables.  Pour the brine into the jars making sure the vegetables are covered.  

Refrigerate for 24 hours and enjoy.  

These will keep for about 2 months in the refrigerator.