Salads

 

 

Lentil Salad with Flaxseed Oil 

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Description:
Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. Flaxseed oil is a great source of Omega oils. Omega oils/ fatty acids offer a wide range of health benefits and should be part of our daily diet as they help provide lubrication to the skin, arteries, veins and intestinal tract, help to prevent cardiovascular diseases, help to improve concentration and benefit for diseases like: Alzheimer’s, depression and many other cognitively impaired situations.


Ingredients:
- 1 cup of dried lentils
- 2 cups of water
- 1 bay leaf
- 1 clove of garlic, finely chopped
- 1 teaspoon of salt or herbs
- 2 Tablespoons of chopped shallot
- 1/2 cup of chopped parsley
- 1 teaspoon of mustard
- 1 Tablespoon of organic freshly pressed flax seed oil
- 1 Tablespoon of lemon juice
- 1/2 cup of grated carrots - Ground black pepper


Directions:
Rinse the lentils and place them in the two cups of water, together with the bay leaf, garlic and salt. Bring to a boil.

Lower the heat and allow to simmer for approximately half an hour.

Drain and remove the bay leaf.

Put the lentils in a medium sized dish.

Add the shallot, parsley, mustard, flax seed oil and lemon juice. Mix well and add freshly ground pepper.

Decorate with the grated carrots.


Special Diet: Gluten Free, Vegetarian, Low Sodium, High Iron, High Protein, High Fibre, Low Calorie, High Omega Fats, Diabetic - Low Carb


Category: Salads

Submitted By: Maria Carr



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Bean Power
Beans, also called legumes, are inexpensive and quite filling. The U.S. Dietary Guidelines recommends eating them several times each week. Red, black, pinto, or kidney beans all pack a nutritional punch. One-third cup of cooked beans has only 80 calories, no cholesterol, lots of complex carbohydrates, and little fat. They are also a great source of protein, full of B vitamins, potassium, and fiber. Experts believe that eating beans may reduce blood cholesterol, a leading cause of heart disease.


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