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From the kitchen of<br />
Laura<br />
Labelle<br />
Vegan sugarfree<br />
almond chia<br />
seed pudding<br />
Dahl (yellow lentil) soup<br />
2 cups almond milk<br />
6 Medjool dates, pitted<br />
1/2 cup almonds<br />
1/2 cup chia seeds<br />
Blend milk, dates, and almonds in blender. Add<br />
chia seeds. Mix at slow speed or manually stir. Chill<br />
in the refrigerator for two or more hours prior to<br />
serving.<br />
2 tablespoons ghee or olive oil<br />
1 large onion<br />
2 stalks celery<br />
2 medium carrots<br />
3 bay leaves<br />
2 cups yellow split lentils<br />
32 oz. vegetable broth<br />
Sea salt and pepper to taste<br />
Dice onion, celery, and carrots into small pieces, and sauté in a soup<br />
pot with bay leaves and olive oil or ghee. Cook for a few minutes,<br />
until vegetables soften and are darker in color. Add broth. Stir<br />
in lentils, and bring to a low simmer. Cover and simmer<br />
for an hour, or until lentils are very soft. Season<br />
with sea salt and pepper to taste, and enjoy for<br />
lunch or dinner.<br />
42 Feb/Mar : Issue 83 "I am now a believer in Race Day Boost." - Henry G.
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