Cauliflower curry. Brown rice and vegetables. Vegetable lasagna. Asian stir-fry. Sweet potato fries. It's been a good week.
I made this cauliflower curry under the suggestion of my sister, Katy, and it was quite tasty. I served it over brown rice, and there was enough left over for lunch the next day. I want to make a few more Indian and Thai dishes over the next month...I really like the combination of flavors and textures in the ones I've tried. I found a great Thai Sweet Potato and Lentil recipe I may try this weekend. We'll see...
While I did cook a lot, I didn't have a chance to bake any gluten-free bread. I'm making some gluten-free banana yogurt muffins this afternoon, and if they turn out well I'll post a recipe next week. I did have a chance to sprout some lentils that I'll use in a salad this evening, a stir-fry for lunch tomorrow, and a brown rice and veggie mix this weekend. They are so good and soooooo easy to make! Why sprouted lentils? Well, for some reason sprouting lentils makes the protein and vitamins more digestable, and decreases the number of calories per cup from 678 to 82. No, seriously.
Next week is the last week of our Clean[er] Eating challenge, but I think John and I both plan to keep going. We're set to save about $100 on groceries (that includes spending a bit more this month on a select number of gluten-free items), the food we're eating is healthy and delicious, and we feel great. It's the real deal.
___________________________________________________________________Sprouting Lentils (makes a lot!)
You will need:
- 3/4 cup brown lentils
- a small colander
- a bowl that the colander can easily fit inside
- a thin dish towel
Step 1: Rinse the lentils well and put them in a bowl with water about 3 inches above the top of the lentils. Let sit for 12 hours (I typically do this while I'm preparing dinner, and then drain them the next morning).
Step 2: Pour the water and the lentils into a small colander. Rinse well (at least a full minute). Let drain for another minute. Put the colander into the larger bowl and cover with a thin dish towel. Set somewhere out of direct sunlight and at room temperature.
Step 3: 12 hours later, rinse the lentils again, let dry, and put back in the larger bowl, covering it all with the thin dish towel. Place back in a location out of sunlight and at room temperature.
Step 4: Repeat step 3 at least twice more.
When your lentils have sprouted 1/4 - 1/2 inch, you're done! Do not rinse again, simply put in a Tupperware container and transfer to the fridge until use. You can steam them, saute them, or use them raw in salads.They are delicious, cheap, and ridiculously healthy!!!