Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Crispy baked tofu

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.

Mango Salsa

INGREDIENTS

• 3 ripe mangos, diced (see photos)
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime, juiced (about ¼ cup lime juice)
• ⅛ to ¼ teaspoon salt, to taste

INSTRUCTIONS

1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.