Shine NOW! Magazine June Issue 2016 June 2016 Issue 1 Volume 1 - Page 10

EASY RECIPE Cooking Instructions: 1. Place the lentils, water, and salt in a small saucepan with 1 tsp of salt, bring to a boil, and cover. Reduce to a low simmer for 10 to 15 minutes, or until most of the water is gone and the lentils are almost cooked through. Remove, rinse gently in cool water and place in bowl. 2. In a separate pot blanch the French-style greens beans with 1/2 tsp of salt in boiling water for approximately 3 to 4 minutes. Remove and place in ice bath. Remove after cooled and add to lentils. 3. Add carrots, raisins, chickpeas, nuts and squash to the lentil mixture, toss gently and set aside. Try this awesome recipe below for a metabolic boost: Carrot- Raisin & Squash Salad with Lentils PREP TIME: 10 minutes / TOTAL TIME: 20 minutes / Servings 4 Ingredients: 1 C lentils, rinsed and sorted 2½ c water 1 8 oz. bag shredded/matchstick carrots 3 purple carrots shredded 1 Med raw yellow squash shredded 1 Med raw zucchini squash shredded ¼ c walnuts, toasted and chopped (optional) 1 small red onion chopped 1/2 C Raisins 2 cups Chickpeas Haricots Vert (about 1 pound), cut into halves 1/2 C Rice Wine Vinegar 3 Tbsp. of Olive Oil 2-4 Tbsp. of raw organic Honey 1 1/2 tsp. ground cumin 1 tsp. of ground ginger 1 Tbsp. of minced garlic in oil Salt and Pepper to taste 10 4. In a small bowl combine the rice wine vinegar, honey, cumin, ginger, garlic, salt and pepper and gently whisk until incorporated. Pour over salad and toss gently. Keep refrigerated in a sealed container. Serving suggestion: Add grilled chicken for more protein and dietary boost!