Oh man I’m beat today after a day of biking the whole family, bread baking, cleaning, grocery shopping and off course, playing. James is taking a yoga course four Sunday in a row so me and the kids are on our own for the afternoon and normally that’s something I’m looking forward to but today I was so tired that when Noah napped I started a movie for Bella and I sat down and enjoyed the silence with a cup of green tea. I just made a princess dress out of scarfs before for Bella and now she is painting next to me while I get a chance to blog.
|The best table mate who is trying to figure out how to spell Shrek:)|
|The fruit of my labor today, two kinds of sourdough bread|
Lunch was pasta per request from hubby who wanted something that would keep him full without weighing him down for yoga. I made a lentil pasta sauce with tons of wonderful vegetables in a rich tomato sauce served over whole wheat rigatoni and steamed broccoli.
|The perfect well balanced meal with vegetables, slow carbohydrates and protein|
1 tbs olive oil
1 large garlic clove, grated
1 medium carrot, peeled and grated
1/2 cup grated celeriac
1/2 cup grated green cabbage
1/2 cup green olives, minced
1/2 cup red lentils, rinsed
2/3 cup vegetable stock
1 can fire roasted diced tomatoes
1 tbs honey or agave nectar
Herb salt to taste
1 tsp chili powder
1/4 cup sour cream or cream ( I used mimic cream)
A couple of fresh basil leafs, torn
Heat oil in a wok or large skillet on medium heat. Saute garlic for 30 seconds. Add carrots, celeriac, cabbage and olive and cook for a few minutes. Add lentils, stock, canned tomatoes, honey or agave, chili powder and herb salt. Stir and bring to a boil. Cook for 10 minutes and then reduce heat to a simmer for 5 minutes. Add cream and blend carefully and reheat. Sprinkle basil leafs over before serving.