Gluten and dairy free Carrot Muffins

James woke up this morning at 5:00 and he said he was starving to death. Unfortunately, there wasn't much in the fridge and he left for his p.t. (physical training - army language) with a glass of milk mix with 1 tbsp of Chia seeds in his belly. I felt bad for him. So I got up and before he got back to shower and change I came up with this Muffin recipe. Which turned out to be quite tasty and nutritious on top of being gluten and dairy free. After they cooled down I dabbed a bit of Tupelo honey over the top and sprinkle some raw sugar cane.

Ingredients
1 cup almond milk
1 cup rolled oat (old fashion of course)
1 egg, slightly beaten
1 cup Tupelo honey
1 cup of coconut oil, melted

1 cup of carrot pulp (I used the one from my morning carrot juice - if you don't own a juicer you can finely grade 2 medium size carrots)

2 cups of quinoa flour

3/4 tsp celtic salt

2 tsp baking soda

1/2 cup dates, chopped
1/2 cup pecan nuts, chopped

Directions
Heat up oven to 350F.
Grease and dust your muffin pan with quinoa flour.
Mix almond milk, oat, egg, honey, coconut oil and carrot pulp. Let stand for 20 minutes. In a separate bowl mix all remaining ingredients. Combine dry ingredients to wet ingredients. Transfer to muffin pan (try to scoop equal amount of batter for each muffin in order to achieve an even baking.)
Bake for 30 minutes or until toothpick comes up clean. If you would like some kind of icing, I suggest to mix some cream cheese with a bit of maple syrup...that is yummy!!

Sushis

Last night with my class we did some Sushis. Everybody did a fabulous job so I just thought I would show off a little.....:)

Below is the recipe if you feel like trying.

Sushi Rice Recipe
Makes 10 rolls
Ingredients
500 ml Sushi Rice

500 ml Water
Sea salt for seasoning rice

6 tbsp Rice Vinegar (Marukan Gourmet is one of the best sushi rice vinegar-make sure it says gourmet on the bottle. The other one is labeled "genuine brewed" is is pure rice vinegar, the Gourmet one is sweet and sour)

5 tbsp natural sugar

1 tsp of sea salt

Directions
Wash the rice several times until the water runs clear when drained. Let your washed rice strain for 30 minutes. Transfer the rice to your pot, add water and some salt. Turn heat until rice starts to boil hard, cover tightly and simmer on low allowing the rice to steam for 15 minutes. You must leave it covered... no peaking! Remove your pot from the heat and let stand covered for another 15 minutes. Take a wooden spatula and fold the rice to cool it a bit. Be gentle as you do not want to smash the cooked grains.

Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature. Put the hot rice into a mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used. After mixing, fan the hot rice mixture (you can use a magazine to fan the rice) for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.

Sushi
Ingredients
1 sheet nori (seaweed

1 cup of sushi Rice
Desired fillings (such as; carrot, zucchini, cucumber, avocado, crabmeat, smoke salmon, tuna, cooked shrimps)
1 recipe Wasabi Sauce
1 recipe Honey-Ginger Sauce
Pickled ginger

Directions
Lay seaweed, shiny side down, on a sushi mat topped with plastic wrap. With damp fingers, spread 1 cup of sushi rice on nori sheet, leaving ½ inch unfilled at far side. Arrange desired vegetables or seafood on the edge closer to you. Roll seaweed into a spiral, rolling around filling toward unfilled edge. Pressing down firmly on your sushi mat to make sure the roll is nice and tight. Continue rolling mat over sushi all the way to the edge. To serve cut each roll in half and each half in 3 pieces. Serve with sauces.

Wasabi Sauce
Ingredients
¼ cup soy sauce
1 tsp wasabi
Directions
In a small bowl, stir together soy sauce and wasabi.

Honey-Ginger Sauce
Ingredients
1/3 cup honey (preferably non pasteurized)
2 tbsp bottled plum sauce
2 tbsp shoyu
1 2-inch long piece fresh ginger, peeled and thinly chopped
Directions
Combine all ingredients in small bowl and transfer to serving dish.

Garnishes
The garnishes can be used inside or outside your rolls. If you use it outside the roll, then drizzle some of the ginger mayo first and then sprinkle with toasted Panko/crispy onions/black or white sesame seeds.

Toasted Panko
Heat a medium size skillet on medium. When skillet is hot add 1 tbsp of sesame oil, when oil is hot, place about 1-2 cups (depending on the amount of Maci Rolls you are planning on doing) of Panko in a skillet and cook stirring constantly until nice, crispy and brown.

Crispy onions
Slice onions thinly and sauté on low for about 30-45 mins or until crispy, then chop and transfer to serving dish.

Seasoned Mayonnaise
Mix 1 cup of mayonnaise (preferably homemade) with 1 minced garlic clove, ½ inch of fresh minced ginger, a dash of lemon juice and a hint of sea salt. Add a bit of water if texture is too thick.

Black or white sesame seeds

Just so you know

Don't pass food from one set of chopsticks to another. As part of a Japanese funeral ritual, family members pass bones of the deceased to each other by chopsticks. Passing food from one set of chopsticks to another mimics this ritual, and is therefore considered extremely impolite and offensive. If you must pass something to another person, pick it up, and place it on their dish. They can then pick it up with their own chopsticks.

Salad with left over pork roast and mango salsa

This salad is made with left over pork roast, but you could very well make it with left over chicken or fish. The mango salsa is really what makes this salad special.

I'm not going to give you ingredients or instructions for the salad, just make your own with what you have on hand..all you really need is the recipe for the mango salsa.

Ingredients
1 mango, cut in 1/2 inch cubes
1/4 red onion, chopped in small cubes
1/4 of red bell pepper, cut in small cubes
1 hand full of cilantro, chopped
1/2 inch of fresh ginger root, minced
1/2-1 lime, juiced (depending on how you like it)
1 splash of olive oil
Salt and Pepper to taste

Directions
Mix all ingredients in medium size bowl, toss and serve.

Cucumber, asparagus and mango salad

This recipe would work very well with salmon, pork or chicken. It's very summery and fresh and of course healthy!

Ingredients
1 small cucumber, sliced thinly with a mandolin
10 asparagus, cut into 2 inch pieces
half a corn on the cub, kernels removed
1/2 mango, cut into 1/2 inch cubes
1 tbsp fresh ginger, minced
1 tbsp fresh basil, chopped
2 tbsp toasted almonds or peanuts

Direction
Mix all ingredients in a large bowl, toss dressing (slowly, you might not need the whole thing)over veggies and transfer to serving platter.

Dressing
1/4 cup of Marukan rice vinegar (if you can't find the Marukan rice vinegar, you can use any other brand but you might need to add some natural sugar (agave syrup) - like 1 tbsp- since Marukan is a sweet vinegar generally used to season sushi . Unless you live in a very remote area you shouldn't have any problem finding it.)
2 tbsp of sesame oil
2 tbsp of water
1 tsp crushed chili pepper

I suggest you taste the dressing and adjust the ratio rice vinegar/sesame oil to your liking, depending on how acidic you like your dressing.

What does “Hydrogenated Vegetable Oil” Mean To You?

Hydrogenated vegetable oils (HVO), now referred to as “trans fatty acid” bearers,
went mainstream in the 1920’s with a wonderful new substance, margarine, advertised as
being a beneficial substitute for artery hardening butter. Not only have the butter and
dairy farmers taken a financial hit, but national green group “Sustainable Enterprises’ ”
researchers state that cardiac arrest has been going up ever since (also animal studies
prove cancer from HVOs).

Today, it is almost impossible to go to a supermarket and find a food that does
not contain Hydrogenated vegetable oils or its sweet industrial counterpart, high fructose
corn syrup (HFCS). Both of these substances were created by big industry to promote a
food’s “shelf appeal” and it’s “shelf life.” These industry buzz words unfortunately do
not translate into health promoting foods as you will learn the process of hydrogenation
and refining oils renders them toxic to the human body (read on oils).
Hydrogenation requires the heating of oils in the presence of Raney’s Nickel (50%
nickel, 50% aluminum) at temperatures above 400 degrees F for up to 8 hours. This new
substance not only cannot be properly digested or metabolized, but it depletes our bodies
of mineral and vitamin stores, adds aluminum associated with Alzheimer’s disease and
may even facilitate cancer as animal models have shown. Dr. Erasmus calls these refined
oil products, “protein-less, de-mineralized, de-vitaminized, fiberless, empty calories
which are nutritionally equivalent to refined white sugars (read on soda) and white flour,
which facilitates fatty degenerative diseases such as diabetes, multiple sclerosis, kidney
and liver degeneration.”

Some of our best doctors and notable researchers, Christiane Northrup, MD,
Andrew Weil, MD, Mary Enig, PhD, Paul Pitchford, Udo Erasmus, PhD, Hulda Clark,
PhD, ND, just to name a few, believe that these trans fatty acids disrupt immune function
and can even cause cancer. Linda Page ND, in her book, Healthy Healing, (1997) lists
daily consumption of margarine as a contributing factor to essential fatty acid deficiency
which is linked to cell membrane insufficiency, decreased hormone production and nerve
and immune function impairment. Samuel Epstein, MD states that cancer rates are up
40% (children’s brain cancer) t o 200%(multiple myeloma) since the 1950’s due to
innumerable chemical additives in our consumer products.
This one is sneaky though, so you must read your labels even if you think the
food is a natural or healthy food. Even regular olive or corn oils can have trans fatty acids
if they have been refined (read on oils), so again, check those labels and use only
unrefined oils.

In 1999, the FDA proposed that trans fatty acid amounts be added to the
nutrition label on foods. This will at least give the consumer the knowledge of its presence
and have the ability to choose whether or not they want to eat these biologically toxic
substances. Of course, neither the FDA nor the big industries will take these disease
causing substances off the supermarket shelves. Big business has too much money
invested to even think about protecting the health of the nation, but at least the FDA is
hinting that these hydrogenated oils are not healthy to eat. Paul Pitchford stands firmly
that, “refined oils should not be ingested,” period.

Remember, that you should use your strongest political power by making
thoughtful consumer decisions:

If you don’t buy it, they won’t make it!

Shrimps with curry, coconut milk and baby bok choy

Come back tomorrow for the recipe....I have to run or I'll be late for my Cycling class...sorry for the inconvenient......although, I kinna like giving you something to look forward to :)

Two days later...

Sorry about the delay guys, here is the recipe....

Ingredients

2 tbsp extra virgin, organic coconut oil (any other oil will work but the good quality coconut oil gives this dish a very nice fragrant flavor)

1 small onion, chopped

1 pound of raw, deveined, deshelved medium size shrimps

2 tblsp curry powder, or paste

1 cup coconut milk

1 cup of fresh (or canned) tomatoes, chopped

6-8 baby bok choy, cut in half lengthwise and washed

1 hand full of fresh cilantro

1 tbsp agave syrup (or more if desire), optional

Salt & pepper

Directions

Heat large skillet on medium heat. Add coconut oil. When oil is hot (don't let it smoke) add the onions. Sautee onions until transparent. Add shrimps, sautee for 2 minutes. Add curry powder (or paste) and cook until the oil from the curry separates (1-2 minutes not longer). Add coconut milk, cook for 2-3 minutes until coconut milk starts to bubble. Add tomaotes, cook for 2-3 minutes. Add the bok choy and cook for 2 minutes or just until wilted (you want it still crispy not dead). Add fresh cilantro and agave syrup, cook just until heated through, season with salt and pepper and transfer to serving platter.

Japenese Noodles with wakame and roasted sesame oil

Wakame is a seaweed and it's rich in protein, calcium, iodine, magnesium, iron and folate. A lower risk of breast cancer have been reported in japenese women eating a diet high in wakame (kelp). Lignans, which help fight cancer are found in high quantity in wakame and may provide protection against certain cancers.

I saw this recipe last night on TV, I liked the ingredients so I thought I would give it a try and guess what??? It's very good (and super duper fast) so I'm sharing it with you. I did change a few things from the original recipe..(you know me) I added fresh cilantro, extra-virgin and organic coconut oil and replaced their veggies for some greens (which we can never have enough of).

Ingredients

1 bundle of Japanese noodles (or soba noodles)

1 tbsp of coconut oil

2 tbsp sesame oil

1 tbsp of maple syrup

1 tbsp of Dijon mustard

1/3 cup (full) of wakame seaweed (or other seaweed), soaked in Shoyu (non-pasteurized soy sauce) for 2-3 minutes, drained and chopped

1/2 cup of greens of your choice (kale, mustard, turnip - you can also use raw red and yellow peppers cut in strips)

1 hand full of fresh cilantro

Directions

Boil noodles until just tender, drain and transfer to large bowl, add coconut oil and mix well. Mix all other ingredients in a separate bowl until well combined, add to Japanese noodles, mix well and serve!

Give the gift of pancreatic cancer

I am reading the Live Food Factor by author Susan Schenck. It's about the raw food diet and it's absolutely fascinating. There is tons of infos, studies and testimonials on the raw diet. People with cancer, asthma, allergies, obesity, depression, to name but a few, not only have healed going on a raw diet but they also have more energy, they feel happier, look younger, their mind is sharper, they need less sleep etc.

I have been eating 75% raw myself (breakfast and lunch) and I do see a huge difference in my energy level, my happiness, my PMS, my concentration and my complexion. I'm not quite convince about giving up the animal protein altogether though. Everydoby is different, but sometimes (espacially if I worked out a lot), I really feel like I need it, vegetables, grains and nuts just won't do it, but hey, I'm all for eating tons of raw vegetables and fruits!

The above cartoon is in the book. I thought I would share it with you.

Green Smoothie

I have started to make smoothies a lot for breakfast. I used to drink one huge fresh juice made with 1 cucumber, 1 beet, 2 carrots, 1 apple, some ginger and 1 lemon, followed by loads of fresh fruits but when I workout I need something a little bit heavier then juice and the smoothies are filling this position perfectly. I add some Chia seeds (see my post about Chia seeds) for extra hydration, performance and endurance and I can run 2 marathons in a row...well...o.k. maybe only one :)

I don't have exact quantities for this smoothie, but approximately here is the recipe...you will have to adjust it to your likings.

Ingredients
1/4 pineapple, roughly chopped
1 big banana, cut in 2 inches slices
1 1/2 cups of almond milk
3/4 cup of coconut milk
2 big hand full of fresh cilantro
1 tsp pure vanilla extract
1-2 tsp of agave syrup

Directions
Mix everything together in your blender until smooth.

Spring rolls with coconut dipping sauce

Light, crunchy, pretty and delicious, perfect dish to celebrate spring! You can put any kind of veggies you like in the rice wrapper really. Now I'm thinking I should have included some asparagus since it's the season. I love the pretty asparagus tip, it really adds to the design and look of a dish. Anybody that knows me well, will tell you I'm into tasty but also, beautiful foods....that is why my motto is "food for all senses". Oh well, I guess the asparagus will just have to wait now.

If you can't find the rice wrapper you can substitute it with kale, collard or lettuce leaves.

Ingredients
2 rice wrappers, or kale, collard, lettuce leaves
1 cup of sprouts of your choice
1 small carrot, julienned with a mandolin or knife
1 small zucchini, julienned with a mandolin or knife
1/2 red pepper, julienned with a knife
1 hand full of fresh cilantro
1 hand full of fresh basil

Directions
Soak rice wrapper in warm water for approximately 30-45 seconds or until soft (do not leave longer than necessary or it will break). Transfer to work surface. On the side closer to you, approx 1 inch from the edge, add 1/2 of the ingredients, forming a bundle. Fold the piece of wrapper closer to you over the vegetables, bring the sides in and over the wrap and continue rolling. Try to roll it as tight as you can (it will be easier to eat, otherwise it might fall apart when you eat it, I know, it does take some practice). If your wrap is breaking when rolling, soak a second wrapper and double it, leaving the first wrapper on. It will make it sturdier and less breakable. You can also add some chicken or shrimps if you feel like a bit of meat.

Coconut dipping sauce
1/3 cup organic coconut milk
1 tsp sesame oil (or to taste)
1 tbsp of fresh lime juice
1 tbsp of nama shoyu (or to taste) (nama shoyu is a non-pasteurized soy sauce)

1/2 tbsp agave syrup (or to taste)

1 tbsp fresh cilantro, chopped
1 tsp fresh ginger, minced
Dash red crushed chili pepper

Mix everything in your food processor until smooth.

Fennel, asparagus and corn salad

It's asparagus season ye! This dish would make the ideal salad to accompany a nice juicy, tender piece of white fish.

Ingredients

1/2 medium size fennel bulb, sliced thinly with a mandolin

6-8 asparagus, cut into 3 inches pieces

1 corn on the cob, kernels removed

5-6 sun dried tomatoes, sliced

1 avocado, sliced

Dressing

3 parts olive oil

1 part red wine vinegar

Salt and pepper

Direction

Place all ingredients on a platter, mix with dressing, marinate 10 minutes.

Tahini Dressing

What I like most about this dressing is it's versatility. It's great on blanched broccoli, sprinkled with black sesame seeds and it's also excellent on grilled chicken.

Ingredients

1/2 cup tahini, well mixed

1/2 cup water

4-5 tbsp of fresh lemon juice

2 garlic cloves, minced

1 tsp garam masala

2 tbsp of braggs

Directions

Mix all ingredients and serve. If the tahini is bitter add a bit of agave syrup, start with 1/2 a tsp, taste it, add a little more if necessary.

Note: Lemon juice should not be added on pure tahini or it will form a hard ball. Make sure you mix the almond mild/water with the tahini before adding the lemon juice.

Carpaccio of turnip and pear

I was on the phone with my sister Denise the other day and she told me about a fabulous salad she created for some family catering. The way she described it reminded me of a carpaccio which I absolutely love. The turnip cut very thinly with a mandoline will absorb all the juices from the dressing making it ever so tender and delectable. This recipe is definitely one of my favorite raw recipe. It's very elegant as well. Ideal as an appetizer.

Serves 1 as a main meal

Ingredients

1 small young turnip, sliced paper thin with a mandoline or potato peeler if you don't own a mandoline.

3 cups Baby arugula

1 small young pear, sliced paper thin

1/2 cup almonds, soaked over night and pulsed 5-6 times in your food processor or until crumbly (it's not absolutely necessary that they soak over night but they are much more tender and will resemble more of a hard cheese texture rather then a nut)

Olive oil

Lemon juice

Salt and pepper

Instructions

Place one layer of turnips on a plate. Drizzle with olive oil and fresh lemon juice, season with salt and pepper. On top of turnips, add on layer of arugula. On top of arugula add one layer of pears and continue these 4 steps until you have no more ingredients. Let the salad marinate for 5 minutes and serve.

Kale Nicoise

There is two types of green kale. One is the Scotch type and have gray-green and very curled and crumpled leaves and there is the Siberian type which is blue-green and less curled. I find the Siberian to be more tender and not as bitter.

Today my friend Maria asked me what to do with kale and I thought maybe other people were wondering the same. Some recipes on my blog do include kale but I noticed that I don't have any where the main ingredient is actually kale.

Kale is part of the cabbage family, it's full of vitamin K, A, C and it contains, to name only a few, a very generous amount of manganese, fiber, calcium, Omega 3, etc... Studies have proved that eating kale reduces the risk of cancer (especially ovarian cancer), optimize your cells detoxification, lower cataract risk, promote lung health, boost immune system, slow loss of mental function and much more...

Now, you know why I include kale in my recipes as much as I possibly can (it's great in smoothies and in juices)

Ingredients
2-3 tbsp of olive oil
1 shallot, chopped
1 big garlic clove, minced
Dash of crushed pepper
4-5 cups of kale, cleaned and chopped
1 medium tomato, cubed
1 tbsp capers
10 kalamata olives, pitted and sliced
Salt and Pepper

Directions
Heat up olive oil in a medium size skillet over medium heat. When oil is hot but not smoking, add shallot, garlic and crushed pepper and saute for 1-2 minutes or until shallot becomes transparent but not brown. Add kale and saute for 2 minutes or just until it starts wilting. Remove from heat (I just don't like mine to be over cooked, almost in it's raw form, but you can leave it a little longer if you like it more cooked). Add tomatoes, capers, olives, salt and pepper.

Note: if your kale is bitter add a little bit of agave syrup, honey or maple syrup (like a tsp, taste it and add some more if needed)

3 spices chicken thins

I often pound chicken breasts because it cooks in no time and it's becomes more tender. This recipe is great with any saute veggies but also the next day, sliced thinly in a salad.

Serves 2

Ingredients

2 chicken breast, butterflied and pounded as thin as you can without breaking the meat

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1/2 tsp crushed pepper

1 hand full fresh cilantro, chopped

1 medium garlic clove, minced

zest of one lemon, chopped

Direction

Set chicken breast aside. Mix all remaining ingredients in a bowl big enough to hold the pounded chicken breast. Take one chicken breast and press it down in the spice mixture. Repeat with second chicken breast. Heat up a skillet on medium-high heat. Add 2 tbsp of olive oil. When oil is hot but not smoking add the chicken breast. Leave 3 minutes on one side (do not disturb), flip on the other side and continue cooking for another 2-3 minutes or until pink as just disappeared. Do not overcook or it will be dry.

Mama chia!!

Have you heard about the Chia seed? This ancient super food was used by Aztecs warriors and Indians. Known as the running seeds, they would eat it on long journeys for energy endurance, and apparently, as little as one full teaspoon was enough for a 24 hr forced march. That is super food alright!

My new friend, John, from the Herb and Spice store in Enterprise, AL told me about it. I'm sure everyone of you came across that little clay animal covered in sprouts...well, that's it! That's the Chia seed..but there is much more to it than the little clay animal covered in sprouts...

Mix 1 part of Chia seeds and 9 parts of water in a bowl and leave it for 30 minutes. After 30 minutes the seeds have melted and transformed into a gelatin, that is due to the solid fiber in the Chia. When you eat the seeds, same thing happens in you stomach. If you are dieting, the Chia seeds are wonderful because if you eat only 2 tblsp it will transform into approximately 1 1/2 cup in your stomach making you feel full.

The gel creates a physical barrier between the carbohydrates and the digestive enzymes that breaks them down, slowing the conversion of carbohydrates into sugar. Therefore, it release sugar in your blood stream in a much more stable manner. For this reason it's a great food for diabetics but also it's hydrophilic properties having the ability to absorb more then 12 times it's weight in water prolong hydration, retains moisture and regulate.

It's also a muscle and tissue builder and an energizer of endurance with extensive hydrating properties. It offers a better assimilation of food that supports and enhanced nutritional absorption and on top of that, it's a great source of Omega-3 & Omega-6 (it's apparently the best source of Omega-3, better then Flax), it's also high in fiber, calcium and protein...

There's a lot more to write about it, but I just wanted to plant a seed, a Chia seed in your mind, so you get curious and Google it.

It's great in shakes, it makes them nice and smooth! An hour before I go to the gym I make a Chia seed shake (the gelatin will keep in your fridge for two weeks). In my blender I put 3/4 cup of Chia gelatin, some almond milk, one banana, 1 tsp of pure vanilla extract, a bit of agave syrup and I'm good to go!!

Exotic carrot salad

Simple and fast, this salad it great on it's own or with any kind of meat or fish

Ingredients
3 carrots, ribboned with a potato peeler and blanched for 30 seconds (for those of you who aren't yet familiar with cooking techniques, blanching means; boiling briefly in salted water to soften the produce and add extra rich color -the salt is responsible for the deep color-. Immediately after the carrots are blanched, transfer them to a bath of ice water so they stop cooking, strain and place on paper towel to dry)
2 tbsp of olive oil
Juice of half a small lemon
1 tsp agave syrup (if you don't have agave syrup you can use: maple syrup, honey, stevia or even white sugar)
1 medium garlic clove, minced
Pinch of Garam Masala powder
Pinch of Coriander powder
Pinch of Cumin powder or seeds
Pinch of red crushed pepper
1/3 cup of almond slivers, toasted on medium heat for approx 2-3 minutes or until they start to turn nice and gold, tossing regularly
1/2 cup fresh flat parsley leaves
Salt and Pepper for seasoning

Direction
In a large bowl, mix all ingredients except for the toasted almonds and the fresh parsley and marinate for a little bit (about 10-15 minutes). The almonds and parsley should be added only at the last minute so they don't loose their crunch.

Lentil Salad

This is one of my favorite salad. It's simple, fast and delicious, it's definitely a winner!


Ingredients
2 cups cooked lentils
1/4 cup olive oil
1 big bunch of fresh cilantro
1 medium size garlic clove
1/4 tsp red crushed chili pepper
1 tsp cumin
Juice of 1/2 lemon
Salt and pepper

Directions
Place lentils in a mixing bowl. Add all remaining ingredients in your food processor and pulse 4-5 times until all ingredients are minced, add to lentils, mix well, adjust seasoning and enjoy!