Beautiful Breakfast Salad

Breakfast salads are one of my favourite ways to start the day. By Madeleine Shaw
I love mixing up my morning routine every now and then, and this dish helps me do just that. I prefer to fry my eggs in coconut oil; not only does it have a higher smoking point than regular oils but it also doesn’t denature with heat. It makes the eggs super crispy, too! 

Ingredients

• 1 tbsp coconut oil or butter
• 4 eggs
• 1 large avocado, peeled and stoned
• juice of 1 lemon
• 50g rocket
• 100g cherry tomatoes, cut in half
• 2 tsp chopped chives
• 2 tbsp good-quality pesto or leftover pesto mint 

Method
1. Heat the oil or butter in a frying pan over a high heat for 1 minute.

2. Crack in the eggs, spaced apart, put a lid on the pan and cook for 1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.

3. Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs.

4. Scatter over the chopped chives and drizzle over the pesto to finish.



Image is from Madeleine Shaw's READY, STEADY, GLOW! Photography: Martin Poole, Ellis Parrinder 




 

from Planet Organic Blog http://ift.tt/1q51JWk
via How to Save Money When Buying Organic Foods

Review: Lentil, Apricot Tapenade with Curry Aioli

We spotted this delicious recipe on One Green Planet. The recipe was developed by Amy Height of From The Ground Up Wellness.

We did not smash the lentils and almonds as much as on the photo at One Green Planet as we didn’t think it looked so attractive all smashed together. However it would stick to the sliced bread better if we mashed it a bit more. It’s a delicious combination of flavors that we will enjoy more over the coming seasons as snack and appetizer.

Recipe: http://ift.tt/1Gf5yOu

Related Posts:

• Review: Curried Lentil and Apricot Salad with Arugula
• Review: German Potato and Lentil Salad
• Review: Greek-Flavored Lentil Salad with Tofu “Feta”
• Mango and Spicy Tofu In Coconut Curry Sauce
• Apricot Almond Pastries

from Vegalicious http://ift.tt/25uQ1Es
via Why You Should Consider Buying Organic Food

Mashed Potato, Sauerkraut Lentil Meal with TVP Medallions

This is a really delicious meal. It is great as a cold winter meal or early springtime super during the Easter holidays. Today the temperatures are up to 42 and we have a blue sky, so we are seeing signs of springtime and warmer weather. We have seedlings started inside and are looking forward to planting out the garden for this year’s crops and recipes.

Serving Size: 4

Ingredients:

• 2 pounds floury potatoes (for mashed potatoes)
• 2 onions, chopped
• 2 large cloves garlic, minced
• 1 pound (or one 14½ ounce can) sauerkraut, lightly drained
• 2 tablespoon cooking oil
• 1 teaspoon smoky paprika powder
• 8 large TVP medallions, (enough for 4 people)
• 1 tablespoon tamari or soy sauce
• 14 ounces cooked lentils
• 2-3 tablespoon nutritional yeast
• salt and pepper to taste
• parsley as garnish, chopped

TVP as fine, coarse and medallions

Directions:

1. Peel the potatoes, and cook in boiling water.
2. Chop the onions, Slice the celery, Mince the garlic.
3. Drain most of the liquid from the sauerkraut.
4. Reconstitute the TVP medallions in boiling water with soy sauce or tamari.
5. Prepare the lentils. Either by cooking 1 cup, or draining a 14&1/2 ounce can of lentils.
6. Heat the oil in a large pot.
7. Add the chopped onions and celery. Sauté until they have softened.
8. Add the drained sauerkraut and lightly, fluff and stir to evenly mix.
9. As the potatoes become cooked, drain off the water and mash.
10. Add the mashed potatoes to the sauerkraut mixture and mix well.
11. Add the nutritional yeast. and season to taste with the smoky paprika, salt and pepper.
12. Grill or fry the TVP medallions and place on a skewer.
13. Add the lentils to the mashed potato sauerkraut mixture.
14. Serve the mashed potato, sauerkraut, lentil mixture with a skewer of TVP medallions on top.
15. Garnish with a few chopped parsley pieces.

Related Posts:

• Review: German Potato and Lentil Salad
• Pumpkin Cordon Bleu – a special holiday meal
• Mashed Rutabaga and Pear
• Seitan Medallions with Sweet and Sour Lentils
• Mashed Rutabaga with Ginger Roasted Pears

from Vegalicious http://ift.tt/1obzzqO
via Why You Should Consider Buying Organic Food

Peptide Serums and Their Anti-Ageing Powers

Find out more about Nourish Peptide Serums
Since times of the Ancient Egyptians, skin care routines have involved applying nourishing oils and lotions in various forms to the skin and, over time, more sophisticated ingredients have been added to these ancient rituals.

In the ongoing quest to improve the effectiveness of skincare, research studies have moved on to examining how cells function and these have identified specific newer compounds, called peptides. These are short chains of amino acids that form the building blocks of skin proteins. Peptides play a vital role in keeping the main structural molecules of the skin, namely collagen, fibronectin and elastin, healthy and in sufficient quantity, to ensure skin is firm, supple and young-looking.

The specific peptide used in Nourish Peptide Serums is Palmitoyl Tripeptide-5. This peptide penetrates the epidermis and enters the dermis, where it stimulates and accelerates the natural process of healthy collagen production and tissue growth. Clinical trials have shown that this peptide is capable of reducing and changing the type of wrinkles that can add years on your appearance.

In addition to speeding up collagen production, this tripeptide can prevent toxins that have already penetrated the dermis from doing harm to the skin cells. This is done by helping cells to flush out toxins or by rendering them inert.

Palmitoyl Tripeptide-5 is made from sustainable palm oil and amino acids and is suitable for use by vegetarians and vegans – reassuring for those wishing to avoid products using collagen from animal sources. Specific activity of this peptide includes:

• Reducing fine lines and wrinkles after just 28 days of use
• Providing long term reduction in fine lines and wrinkles in mature skin
• Giving skin a more youthful, rested look
• Protecting the skin from environmental stressors.

Nourish serums also feature Hyaluronic acid, another natural component of skin which, sadly, decreases as skin ages. The benefit of hyaluronic acid is its amazing ability to hold water – up to 2000 times its own weight, making it a highly effective skin hydrator. In addition to having an immediate plumping effect on skin which reduces fine lines, hyaluronic acid helps the skin to retain water longer, thereby avoiding the early stages of dry skin that leads to premature ageing.

Nourish peptide serums have been clinically tested and shown to protect the skin’s natural hydration for over 8 hours, keep skin hydrated by 25% more over a 24 hour period, and increases water retention over 24 hours.

At Nourish we believe in creating formulas that are multifunctional in helping to fight the signs of ageing. Our formulas supply important nutrients to the skin to protect the key proteins and to ensure the lipid barrier is kept intact. The result is healthy and beautiful skin.

Guest post by the team at Nourish

from Planet Organic Blog http://ift.tt/21GEld3
via How to Save Money When Buying Organic Foods

Hummus Melt on English Muffin

These yummy sandwiches are great as a power packed breakfast, brunch or tasty lunch.

Serving Size: 4

Ingredients:

• 8 English muffins, toasted
• 1½ cups hummus (home made or bought)
• 2 tomato, large rid removed and leaves finely chopped
• 2 generous handfuls of baby spinach, steamed
• non-dairy cheese

Directions:

1. Wash and steam the spinach.
2. Slice the tomatoes.
3. Toast the English muffins.
4. Pre-heat the oven to broil.
5. When the English muffins have been toasted, place the bottom parts of the muffins on a baking sheet with baking parchment.
6. Lay a slice on tomato on each bottom part of the muffin.
7. Dollop a generous amount of hummus on top of each tomato.
8. Layer a good amount of steamed spinach on top of the hummus and sprinkle the top with non-dairy cheese.
9. Place in the oven to melt the cheese one or 2 minutes – then remove from the oven.
10. While the muffins are in the oven, speed the top parts of the muffins with non-dairy van margarine or a nice spread.
11. Serve the muffins warm from the oven.

from Vegalicious http://ift.tt/1Wwujde
via Why You Should Consider Buying Organic Food

Banana Protein Pancakes with Hazelnut Chocolate Sauce

Treat yourself to breakfast.
INGREDIENTS

• 1 Egg Medium
• 1 Egg White 
• ½ Banana Medium 20 g
•  20g Hazelnuts  
• 1 tbsp Maple Syrup  
• 7g Cocoa Powder

METHOD
1. Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized. 

2. Heat a greased frying pan on medium heat and pour about a 2.5inch wide puddle of batter. 

3. Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 2-3 small pancakes. 

For the sauce:
Place the toasted hazlenuts into a food processor and blend until fine. Then add in the cocoa powder and maple syrup and blend again until smooth. Slowly add in some cold water until it is a good consistency and pour over the pancakes. This can also be stored in the fridge for up to 1 week.
 

Recipe from Udo's Choice, buy their products HERE

from Planet Organic Blog http://ift.tt/1RmwHFg
via How to Save Money When Buying Organic Foods

Matcha & Cacao Bites

Healthy snack idea which will keep you full and energise through the day.
Ingredients

• 3tbsp cacao powder
• 4tbsp coconut oil
• 100g fresh coconut meat
• 3 tbsp maple syrup 
• 1 tbsp matcha powder
• 1/2 vanilla extract
• 1tbsp flaxseeds
• Coconut powder to sprinkle on the balls, at the end

Method: 
1. Combine and mix all the ingredients in a bowl
2. With you hands, roll into balls
3. Place in the fridge for 1-2 hours.
 

Recipe from Calgary Avansino

from Planet Organic Blog http://ift.tt/21wJQLo
via How to Save Money When Buying Organic Foods

Raw Chia & Hemp Bars

These deliciously crumby and tasty bats make a perfect snack if you're trying to cut down on your grains, as quinoa is actually a seed.
Not only will these seed bars super-charge your energy levels, they'll aslo make your skin glow, radiating health from the inside out. 
Ingredients: 

• 100g dates, pitted
• 4 tbsp boiling water
• 160 quinoa flaxes 
• 40g raw hemp seeds
• 35g raw chia seeds
• 3 tbsp melted coconut oil 
• 2 tbsp raw cacao powder
• 2 tbsp rice syrup 
• 1/4 tsp orange-flower water

Method:
1. Put the dates and boiling water into a high-speed blender and blend until a smooth paste. If you don't have a high speed blender, then soak the dates in boiling water first to soften so the paste will be smoother.

2. Put the date paste along with the rest of the ingredients in a bowl and mix together until the quinoa flakes are completely coated.

3. Line a baking sheet with baking parchment, put the quinoa mixture on it and press into a rectangle about 2cm thick.

4. Put into the fridge for 1-2 hours until set, then cut into bars and store in an airtight container in the fridge for up to a week. 



Recipe from Natasha Corret taken from her book: Honeslty Healthy Cleanse

from Planet Organic Blog http://ift.tt/21wJQuW
via How to Save Money When Buying Organic Foods

Simple Banana Protein Pancakes with Homemade Hazelnut Chocolate Sauce

Treat yourself for breakfast.
INGREDIENTS

• 1 Egg Medium
• 1 Egg White 
• ½ Banana Medium 20 g
•  20g Hazelnuts  
• 1 tbsp Maple Syrup  
• 7g Cocoa Powder

METHOD
1. Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized. 

2. Heat a greased frying pan on medium heat and pour about a 2.5inch wide puddle of batter. 

3. Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 2-3 small pancakes. 

For the sauce:
Place the toasted hazlenuts into a food processor and blend until fine. Then add in the cocoa powder and maple syrup and blend again until smooth. Slowly add in some cold water until it is a good consistency and pour over the pancakes. This can also be stored in the fridge for up to 1 week.
 

Recipe from Udo's Choice, buy their products HERE

from Planet Organic Blog http://ift.tt/1R5lofc
via How to Save Money When Buying Organic Foods

Vegan & Dairy Free Easter Eggs

The best option for having healthier chocolate eggs at Easter time is to make them yourself!

These eggs are simple to make, super tasty, and infinitely adaptable. Try mixing in some chopped nuts, shredded coconut, dried fruit or add some spices such as cinnamon and cardamom for something a little different.

Ingredients

White Chocolate Raspberry

• 2 cups Really Raw cashews
• 50g Cacao butter
• 1/2 cup cashew butter
• 3 tbsp Coconut nectar
• 2 tbsp coconut cream (solids only)
• 2 tbsp frozen raspberries, gently crushed 

 

 

Chocolate Crunch

• 50g Cacao butter
• 35g Cacao powder
• 20g raw honey or Coconut nectar
• 1 – 2 tbsp Cacao nibs
• 1/8 tsp sea salt

 

 

 

Method

1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.

2. Melt the cacao butter in a sauce pan over low heat – careful not to let it start to bubble.

3. In a separate bowl, combine the cashew butter with the coconut cream and coconut syrup and stir until smooth. Slowly pour in the melted cacao, stirring continuously.

4. Scatter the crushed frozen raspberries over the small egg mounds, and gently pour over the white chocolate mix over the top until the moulds are full. Reserve a small amount to use to stick the halves together once set. Allow to set in the freezer for at least 20 minutes.

5. Now create the chocolate crunch halves. Add all ingredients except the cacao nibs into a small sauce pan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth.

6. Once completely set, remove from the freezer and heat the leftover chocolate again over low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs. Place back in the freezer to set, and then store in a sealed container in the fridge.



Recipe from Dearna from To Her Core 

from Planet Organic Blog http://ift.tt/1R5lqUz
via How to Save Money When Buying Organic Foods

3 amazing benefits of cricket flour

If this is the first time you are hearing about cricket flour (literally roasted, ground up crickets), you might be shocked..
There are some very convincing reasons why we should start including insects in our diet. These include health, sustainability and ethical arguments. There is a lot of push from the UN and government agencies that we start looking at insects as an alternative protein source, as current meat production is unsustainable. If we continue eating as much meat as we do now, we will need another planet by 2050. We will explain some of the benefits of cricket flour, and hope that by the end of it you will be intrigued to try it for yourself.
 

 

One of the most convincing reasons to eat cricket flour is from a health perspective. Cricket flour contains a whopping 65- 75% high quality protein. As cricket flour is an animal protein source, it contains all 9 essential amino acids, which are really important for immune strength and muscle development. Interestingly, we have had many people who normally follow a vegetarian or pescatarian diet, come up to us and say they are very excited about the concept and happy to eat cricket flour. So while crickets are technically animals, they are much further down the food chain than chickens, pigs and cows. Taking into account also the evidence that insects don’t feel pain the same way as mammals do due to different neurological structures, people who stay away from meat for ethical reasons often don’t have a problem eating crickets. Given it can be difficult to get enough protein for some vegetarians, cricket flour provides a great alternative to traditional meat. Crickets are also farmed without the use of antibiotics, hormones or pesticides, which greatly reduces the impact on the environment.





Aside from the protein, cricket flour is also high in Vitamin B12, which is important for healthy skin, hair and nails. Lack of Vitamin B12 can make you feel tired and sluggish, and is generally important for a healthy digestive system. Just 10 gram of cricket flour contains your daily dose of Vitamin B12. Cricket flour also contains half as much fat as beef, which is great for people who are watching their fat intake. Because you literally eat the whole animal and hence also it’s exoskeleton, the iron and magnesium levels are also very high, great for teeth and bone health.
Aside from the health benefits, the sustainability angle is extremely powerful. As mentioned earlier, current livestock production is taking its toll on our planet, and crickets emit 80 times less CO2 than cattle. That’s a massive difference, as cattle farming is the single worst contributor to global warming, worse than cars, industries etc. Crickets also use about 10 times less space and significantly less water than cattle, so are a lot more efficient at converting feed into food. Because you eat the whole cricket, which is 80% digestible compared to 40% of a cow, there is also a big reduction in food waste. All in all, looking at the impact of cattle farming on the planet compared to cricket farming, the differences are huge.

We realise that the biggest challenge is to overcome negative perceptions in the UK and Europe. Crickets are genetically very similar to prawns and shrimps, which we have been eating for decades, so this thought should take some of the “ick factor” away. By making the crickets into flour and hence converting them into a functional ingredient, it is also easier for most people to take that first bite.

We hope to have given you some food for thought. The rational arguments for trying cricket flour are very strong, all we are asking is a bit of open-mindedness and to remember the 2 billion people all over the world who are already eating insects on a daily basis. That’s a third of the world population! One way to try cricket flour is by trying Crobar, which comes in two initial flavours: Cacao and Peanut. Crobar is gluten- and dairy free, as well as free from added sugar. We strongly believe eating insects is the future, and we look forward to hearing your feedback!

Crobar by Gathr (www.gathrfoods.com) is the first cricket flour energy bar in the UK, and won the 1^st prize in the World Food Innovation Awards for Best New Food Concept earlier this month. BUY NOW



from Planet Organic Blog http://ift.tt/1UihOUJ
via How to Save Money When Buying Organic Foods

Shamrock Green Protein Shake

This amazingly nourishing plant protein shake is bursting with green energy!
It uses That Protein’s Happy Happy Hemp and Baobab Super Protein which reduces tiredness, builds lean muscle and supports a great immune system. Raise a glass!

Serves one
Prep: 5 mins

Ingredients:
2 scoops That Protein’s Happy Happy Hemp and Baobab Super Protein
250ml water or milk of choice  (add more or less to  preference)
25g Broccoli Florets
1/4 Diced Mango
50g Spinach Leaves
25g Diced Pineapple 
1/2 Sliced Banana
25g Diced Celery
 
Garnish with dried mango (optional) 

Blend well and enjoy!
 

from Planet Organic Blog http://ift.tt/1QXZIFa
via How to Save Money When Buying Organic Foods

Review: Andalusian Chickpea and Spinach Soup

We’re still very much in soup weather here, so we are always searching for new tasty recipes. We found this delicious one made by Martha Rose Shulman at the New York Times Cooking Recipe Box.

I was surprised that there was not more liquid or vegetable bouillon in the recipe, but we did make it just as the recipe said and it turned out delicious. I would call it more of a stew than a soup, as there wasn’t too much liquid, but it was delicious.

Recipe: http://ift.tt/22jS8Zw

Related Posts:

• Review: Chickpea Walnut Patties
• Review: Freekeh, Chickpea and Herb Salad
• Review: Savory Spinach Crepes
• Review: Fall Soup – Turnip and Carrot Soup
• White Bean and Spinach Soup

from Vegalicious http://ift.tt/22jS6Rg
via Why You Should Consider Buying Organic Food

Protein Shake Smoothie

Perfect smoothie to give your workout a boost.
Ingredients

• 1 tbsp Utlimate Oil blend
• 1 Banana, peeled
• 150g Yogurt (dairy or dairy-free)
• 250ml Almond Milk 
• 1 tbsp Peanut Butter
• 1 tbsp Chia Seeds, soaked for at least 20 minutes 
• 1/2 tsp Cinnamon
• 50g Protein Powder

Method
Add all the ingredients to a blender and blen until smooth



from Planet Organic Blog http://ift.tt/222fXIq
via How to Save Money When Buying Organic Foods

Banana Bread

​Gluten and refined sugar free this yummy and nutritious banana bread is great to have for breakfast or as a snack. It can also be made as dairy free by switching the butter for coconut oil.
Ingredients

• 25g butter or coconut oil
• 3 large ripe bananas
• 3 large eggs
• 1 tbsp date syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 220g ground almonds
• 25g flax seeds + 1 tbsp for decoration
• 70g cacao nibs or dark chocolate chips (optional)

Method
1. Greece and line a loaf tin. Pre-heat the oven to 170 degrees Celsius.
2. Melt the butter and allow to cool slightly.
3.Mash the bananas thoroughly. Add the butter, date syrup, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice. Mix thoroughly.
4. Add in remaining ingredients and mix.
5. Pour into the loaf tin, sprinkle on remaining flax seeds and bake for 60-70 minutes, until an inserted skewer comes out clean. Check after half an hour and if it has browned then cover with baking parchment for the remaining time.
 
Serve warm or at room temperature. Store your bread covered in the fridge or slice and freeze.
 

from Planet Organic Blog http://ift.tt/1TvHzRh
via How to Save Money When Buying Organic Foods

Warm Chirpy Chirpy Choca Mocha Super Protein

Ingredients:

• 1 tin coconut milk
• x3 tbsps That Protein Chirpy Chirpy Choca Mocha Super Protein
• 1 tsp Palmyra Jaggery
• 1.5 tsp vanilla extract
• Pinch cinnamon
• Pinch Himalayan salt
• x raw cacao to sprinkle on top
• Coconut cream, to serve

 
Method:
1.Gently warm (don’t boil)  the coconut milk and That Protein in a saucepan.
2. Once heated, stir through the remaining ingredients and blitz in a blender until smooth 
3. Pour into mugs or glasses, top with coconut cream a sprinkling of raw cacao and enjoy!

 

from Planet Organic Blog http://ift.tt/1Wbbw72
via How to Save Money When Buying Organic Foods

All About Motion Nutrition

I’m Joe, cofounder of Motion Nutrition. I used to compete as a professional swimmer, training 25 hours a week, eating only the cleanest organic food.
Something bugged me: “I can buy such great quality food, so why are all supplements full of corn starch and synthetics?” It didn’t add up. After competing in the 2014 Commonwealth Games, I put this question to my friend Charlie who ran a sports management start up in London. Together, we decided it was time to offer something different, something real.
 

 

Are sports supplements for you? Let’s see. You work out. You eat well. You strive to be fit, strong, healthy. But you are human. Sometimes, you just want to stay in bed. Go straight home. Bypass the gym. Sometimes, you need a little help. Green tea doesn’t cut it. Coffee gives you the jitters. Your friend takes a pre workout supplement which you tried once, but you didn’t sleep that night. Is there another way?

 

 

What about an organic certified supplement made entirely of superfoods, which gives you a boost of energy AND is über healthy? Sounds tasty, right? When Charlie and I approached Miguel Mateas, a leading researcher in functional nutrition, our brief was simple. “Can you help us create a range of products which will boost the user’s workout, and enhance their health?” Yes, he could. So we did.

 

 

The result is Motion Nutrition. A beautiful range of organic certified sports supplements for the health-conscious – pre, mid, post workout blends and protein shakes all available now from Planet Organic. 

ALL THE RANGE AVAILABLE HERE
 

from Planet Organic Blog http://ift.tt/1QJ6NcA
via How to Save Money When Buying Organic Foods

Salsify, Lentil and Pineapple Salad

We enjoyed this as a hearty warm lunch salad with some crusty wholegrain bread.

Serving Size: 4

Ingredients:

• 2 pounds salsify, peeled and cut into bite sized pieces
• 1 cup lentils (dry), cook until al dente and blanched
• 1 large red onion, cut in rings
• ¼ fresh pineapple or 1 14 ounce caned pineapple, drained
• 2 springs thyme

for the dressing:

• 3 tablespoon olive oil
• 3 tablespoon white balsamic or fruit vinegar
• 1 teaspoon mustard
• 2 tablespoon chives
• 1-2 teaspoons vegetable bouillon powder
• salt and pepper to taste

Directions:

1. Soak the lentils for 4 hours to over-night.
2. Peel the salsify under cold running water so your hands do not become sticky. Alternatively wear gloves while peeling.
3. Place the salsify and vinegar water in a pot and bring to a boil.
4. Cook the salsify until al dente. At least 25-40 minutes.
5. Cut the peeled salsify into bite sized pieces and place in a bowl with water and vinegar so the salsify does not discolor.
6. When all the salsify has been peeled and cut, drain the water and place the salsify in a pot. Cover with fresh water and a pinch of salt and cook until tender but al dente. Depending upon how thick the salsify pieces are this may take 20-30 minutes.
7. Drain the water that the lentils were soaking in place them in a
   pot. Cover them with water cook them with the added thyme.
8. Slice the red onion.
9. If using a fresh pineapple, remove the skin and core, then slice the pieces into bite sized pieces. If using canned, drain the pieces.
10. When the salsify is tender but al dente, drain and place in a bowl.
11. When the lentils have cooked and are soft, but not mushy, drain them and add to the salsify.
12. Add the onion rings and most of the chives, reserving a few as garnish.
13. Add the prepared pineapple pieces to the salad.
14. Make the dressing, and pour over the warm salad. Gently stir to mix.
15. Serve a generous amount of the salad on each salad plate or bow.
16. Sprinkle a few chive pieces on top and serve the warm salad.

Related Posts:

• Belgian Endive, Apple, Pineapple and Walnut Salad
• Lentil Salad with Pumpkin and Romanesco
• Review: German Potato and Lentil Salad
• Review: Curried Lentil and Apricot Salad with Arugula
• Warm Lentil Salad with Celery Root, Apples and Hazelnuts

from Vegalicious http://ift.tt/24RwCNU
via Why You Should Consider Buying Organic Food