We were predicted to get hit with two feet of snow overnight and awoke to only 5-6 inches. It was enough to keep us home from a Christmas party in Eastern Massachusetts, where they had gotten closer to a foot so I decided to create that snowed-in feeling "since we had no place to go". I cranked up the Christmas music and got busy in the kitchen as soon as Ella went down for her nap. Within a few minutes, our home smelled amazing! First up, was Soothing Red Lentil Soup from The Whole Life Nutrition Kitchen.
Soothing Red Lentil Soup
If you would like, you could freeze portions of this soup before adding the greens. When you are ready to use it, heat it up in a small pot and add a handful of greens. This will keep the soup fresh-tasting and bright.
3 Tbsp EVOO
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 tsp grated fresh ginger
2 tsp mild curry powder
2 cups red lentils
8 cups water
3 to 4 large carrots, peeled and sliced
4 cups thinly sliced spinach
2 Tbsp freshly squeezed lemon juice
2 tsp sea salt
Heat the EVOO in a large stockpot. Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.
Add the red lentils and water and get them cooking then peel and slice the carrots and add them to the pot, cover, and simmer for about an hour total (start time after adding liquid and lentils).
Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften.
Then, came the most exciting new recipe that I've encountered so far. A gluten free, yeast free, vegan BREAD that actually could hold up for a sandwich (or get dunked in my soup, which was really what I was looking forward to today). This whole grain fleatbread, again from The Whole Life Nutrition Kitchen was exactly what I'd been looking for. It was very easy to make, baked in about 22 minutes and most importantly, was absolutely DELICIOUS! I was practically squealing with excitement as I sliced into it and confirmed that it would, in fact, hold a sandwich. It was very similar to Cosi's flatbread which I miss terribly. And actually just now, as I googled Cosi's to grab their web address, I realized that I could probably make a flatbread pizza if I really wanted to! **Note to self: must try this!** Anyways, without further adieu...
Gluten-Free Whole Grain Flatbread
1 cup sorghum flour
½ cup teff flour
⅓ cup tapioca flour
⅓ cup arrowroot powder
¾ teaspoon xanthan gum
¾ teaspoon baking soda
¾ teaspoon sea salt
1 cup warm water
¼ cup extra virgin olive oil
2 Tbsp honey
2 Tbsp apple cider vinegar
Course salt or dried rosemary for sprinkling on top
Preheat oven to 375 degrees. Oil a 9 x 13-inch pan with about 2 to 3 tablespoons olive oil.
In a medium-sized mixing bowl whisk together the flours, xanthan gum, baking soda, and salt.
In a smaller separate bowl whisk together the warm water, olive oil, honey, and vinegar. Pour the wet ingredients into the dry and whisk together vigorously until thickened and smooth.
Spoon batter into oiled pan. Oil your hands and gently press and move the dough to the edges of the pan (dough will be sticky). Make sure it is evenly spread. Put more oil on your hands if needed. Prick the dough with a fork about a dozen times (this is optional, if you don't do it you will have a few more air bubbles in the bread). Sprinkle on rosemary and/or course salt.
Bake for 20 to 30 minutes. Remove from oven, let cool slightly, and then cut into squares and serve.
I had one very happy belly this afternoon!