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Here in California, we are in midst of citrus season where trees all around are heavy with grapefruits, oranges, tangerines and lemons. My husband’s brother and sister-in-law have a great lemon tree that produces really big lemons! Here’s a funny picture I took last year of one such lemon:
I was inspired by a recipe on Dr. Fuhrman’s website to make a lemony lentil stew. The combination of red lentils, lemon juice and curry give it a slightly Moroccan flavor:
The blended cashews make for a creamy, delicious touch:
The next time you are overrun with lemons, give this recipe a try!
Lemony Lentil Stew – Serves 4
1 cup red lentils
4 carrots, chopped
4 celery stalks, chopped
2 heads baby bok choy, chopped
1 tablespoon ground cumin
1 tablespoon curry
2 cups reduced-sodium vegetable broth
2-3 cups water
1 cup freshly squeezed lemon juice
1/2 cup raw cashews
Rinse lentils and pick through for debris. In a large pot, heat up 2 tablespoons of water. Add carrots and celery and water-saute for 3-4 minutes or until softened. Stir in spices. Add lentils, broth and bok choy and heat until boiling. Reduce heat and simmer for 20-30 minute or until lentils are cooked through. In a high-speed blender, mix cashews with lemon juice until creamy. Stir into stew and serve when hot. For a heartier meal, serve over brown rice.
I mentioned on Twitter and Facebook that I traveled to Los Angeles last weekend for a birthday party. While I was there, I had the opportunity to meet Jackie, one of the co-owners of Alternative Outfitters, a vegan boutique. Jackie was really nice and had a ton of really cute items for sale. I bought a purse with whales on it that I love!
Do you like to shop and what are some of your favorite stores?
P.S. Don’t forget to enter my Hemp-Themed Giveaway, it ends on Friday, March 18th at the end of the day!