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
shinenowmag.com/Page- 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!