Sunday, January 26, 2020

Red Lentil Shakshuka - Day 3 of Hoppiness and Plants

1/25/20 - Saturday - 3rd day of Hoppiness and Plants. I'm working on my funk with some supplementation. I put MCT oil in my coffee, started taking my Life Extension vitamins, digestive enzymes, CBD oil, and MSM drops for my eyes.
Today is the Chinese New Year. It begins the year of the rat, the sign in which I was born. The year of the rat is a time of new beginnings.
Did you know that trees connect and communicate with each other through the mycelium network in their roots? Someone told me the other day that if we will sit with a tree for at least 45 minutes we can also link into their mycelium network and perhaps learn something from them. I'm going to try that.
Breakfast was a green juice called Lemon Ginger Blast that Dan McDonald and Lou Corona made famous. It consists of green herbs ( I used parsley, cilantro, kale, and romaine), lemon, ginger, jalapeno, cucumber, celery, and apples.
I was meeting some girl friends at noon for an outing so lunch at home was a quick hummus sandwich made with store bought hummus, tomato, onion, avocado, sauerkraut, and mustard on organic whole wheat bread.
I spent the afternoon in Hot Springs with a friend and we came back to my house for dinner. I made a PlateJoy dish called Red Lentil Shakshuka that was served over couscous. And, of course, we had sourdough bread spread with Earth Balance. I liked this dish a lot so recipe is below.

Red Lentil Shakshuka
1/2 yellow onion, peeled and diced
2-1/2 tbsp olive oil
1/4 cup minced garlic
4-1/2 cups crushed tomatoes
1 tsp cumin
1-3/4 tsp ground coriander
1-1/r cups red lentils (dry)
1-1/4 cups couscous
4-1/2 cups spinach
Cook diced onion in olive oil in a deep skillet. Cook until soft. Add garlic and cook a minute more. Add crushed tomatoes, cumin, coriander, salt and pepper. Add dry lentils with enough water to cover the lentils. Bring to a boil, then lower heat and simmer for about 20 minutes.
Prepare coucous in a separate pan according to directions on the package.
Stir spinach into the lentil mix until wilted.
Serve over couscous. Sprinkle with parsley. I used dried parsley.

After dinner I had a Kombucha and my homemade electrolyte drink. The electrolyte drink is Calm Magnesium, potassium chloride, sea salt, lemon juice, and water.

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