IT'S GOOD FOR YOU AND THE PLANET TOO III

You'r right! I missed a week! Last week, I not only had one meatless day, but several "foodless" days, unless ginger tea and dry toast count..no more need be said!!

This week is much better as far as eating and food for the soul is concerned.  We escaped Hurricane Isaac, fresh raspberries were on sale at the market, and I started the introduction to my studies at the Institute for Integrative Nutrition. I could not be more grateful!!
Now for this week's menu suggestions:

Breakfast
Gingerbread Muffins with Citrus Glaze

Lunch
Spinach and Lime Soup with Tortilla Crisps

Dinner
Curried Whole Wheat Couscous with Lentils
Haricot Vert with Red Onion and Red Wine Vinaigrette
Sliced Fresh Tomatoes

Make Breakfast Relaxing and Peaceful when you can

The Gingerbread Muffins were a favorite with my health conscious clients at the Essex Conference Center. There are no eggs or butter in these moist, delicate morsels! A word of caution though, they only look good while the glaze is poured on warm muffins! Looks aside, they still taste great when cooled.  I made mini-muffins and the recipe made about 36.

GINGERBREAD MUFFINS WITH CITRUS GLAZE

• 2 cups flour (you could use whole wheat pastry flour if you wish)
• 1 teaspoon each: cinnamon, nutmeg, ginger and cloves, ground
• 1 teaspoon baking soda
• 1  cup molasses
• 1/4 cup brown sugar
• 1/3 cup canola oil
• 1 cup boiling water
• 2 cups confectioners' sugar
• lemon or orange juice
• 1 teaspoon grated lemon or orange rind

Preheat oven to 400 (375 for mini muffins)
Coat muffin tins with cooking spray
Sift flour, baking soda and spices together
Add boiling water to brown sugar and molasses and mix
Add flour mixture and stir ONLY enough to dissolve most lumps
Fill muffin tins 3/4 full and bake for 20 minutes (10 minutes for minis)

Meanwhile make glaze:
Stir citrus juice into confectioners' sugar until it makes a thick liquid. Add grated rind.
Spoon glaze over warm muffins.

My daughter, Emily gave me the recipe for this soup. It is as easy as it is delicious and healthy! Great if you are feeling under the weather and need vitamin C! She makes it with chicken broth, but you can use veggie broth or Imagine NO Chicken Broth.
Experiment with other greens or a mixture for variety.  This serves 4-6, but if you are "sola" you can make the broth and add the greens and tortillas just before serving and get several meals from the recipe.

Some other greens to consider, beet greens. collards and red leaf

Or maybe some lovely Swiss Chard

SPINACH AND LIME SOUP

• corn tortillas
• vegetable oil
• 6 cups broth (chicken, vegetarian, or Imagine No Chicken Broth)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup choopped cilantro
• 4 tablespoons fresh lime juice
• 2 6 ounce bags fresh baby spinach (or greens of your choice)

Slice the tortillas into strips
Toss them in oil and bake them at 450 until crisp. (this can be done anytime)

Bring broth , cumin and cayenne to a simmer. Add cilantro and lime juice. Then add spinach and cook until just wilted. Season with salt and pepper and more lime if necessary.
Serve and top with tortilla crisps.

Couscous is so simple to prepare! Combine it with some veggies and legumes and you have a complete meal and complete protein too! I used black beans in my dish, because that is what I had on hand. Lentils would be a perfect complement to the curry flavor.

Simply wash lentils and cook them in water 1 part lentils to 2 parts water. Bring to a boil and then reduce heat to a bare simmer and cook for about 20 minutes. Add salt after cooking, but you may flavor the water with herbs and spices if desired.
The lentils will keep for a week or so in the refrigerator. I add olive oil, some vinegar and crunch veggies for a great salad!

For the couscous, measure 1/2 cup and place in a heat proof bowl. Saute some scallion and any other veg you want (I used red pepper) in a little oil and add about 1 teaspoon curry powder. Boil 1 cup water or broth and pour over the couscous. Add the veggies and curry and stir. Cover with plastic wrap and let sit for 5-10 minutes and that's it!!
Combine the couscous with the lentils or beans and enjoy!!

So Good!!

Oh and for dessert, how about  fresh strawberries dipped in dark chocolate??

Sola Gina