The day has finally wound down and its 10:30 pm. I’m sitting in bed, watching Knox’s little chest move up and down as he snores lightly in his sleep. I have been meaning to sit down and write my next post for weeks now and I’m thankful for a 30 minute nap today that has given me this tiny burst of evening energy.
Time moves a bit differently these days. Not so much “slow” because the days seem to fly by, but slow as in we take things a tad slower. The little things are appreciated a bit more like Knox’s little gurgles or a 20 minute run outside I got to take with Harvey, our energetic goldendoodle. If I can feed myself and Knox, take a shower and get a few things done around the house I feel accomplished. I don’t have daily “To Do” lists but weekly ones now….and that’s ok because Knox deserves all my attention at the moment.
“Just a splash of vinegar, now add a bit of oil…but can you stand to the side so I can see how much you pour in?!”. This is how cooking has been going lately. I begin the process then most of the time I can’t finish because Knox needs me, so I have to dictate to my husband how to finish making our dinner! Its actually quite entertaining and I bet if anyone were to peak inside our window between 630 and 7 pm they would get a good laugh.
CAN’T “BEET” IT
I love beets, especially golden beets: the sweet yet earthy flavour that is only apparent in these little golden beauties. This is the perfect post-partum recipe because not only am I getting iron-rich beets, beet greens and lentils, but the vitamin-C-packed blood oranges aid in the absorption of iron! Lentils also pack a protein punch and the oil in the gremolata is the perfect amount of healthy fat to keep you full longer. This would be a great salad for anyone, but especially beneficial during pregnancy, right after birth, and during breastfeeding.
Can you blame me for wanting to watch him all day instead of blogging?! Its so funny, but even though he is right beside me, I miss him! Thank goodness for this quick and easy make-ahead salad to get me through the week!
- 2/3 cup black lentils
- 3 medium-to-large golden beets, plus beet greens
- 1 blood orange, sliced or chopped, skin removed
- 1 cup arugula
- 1 cup mixed greens (I used baby swiss chard and mache)
- 1 Tablespoon coconut oil
- 1 Tablespoon Basil, Cilantro OR Mint, chiffonade* (choose whichever one appeals to you!)
- 1/2 clove garlic, minced
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 4 teaspoons fresh minced parsley
- 2 Tablespoons fresh squeezed orange juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon extra virgin olive oil, flaxseed oil, or hempseed oil
- Combine all dressing ingredients in a bowl and whisk to combine. Set aside. You can also do this in a mason jar and just shake to combine.
- Remove the beet greens from the beets and wash vigorously until all dirt is gone. Remove the greens from the stems and chop stems and greens, keeping them separate. Set aside.
- Scrub the beets until clean and cut off the "stub" end where the greens were attached. In a medium saucepan, add beets and enough water to cover plus 2 inches. Bring to a boil, then cover and lower to a simmer. Cook time will vary depending on the size of your beets. Mine were medium size and took about 30 minutes. You can test them by sliding a knife into a beet; if it goes in easily, they are finished. Remove the beets from the water and let cool. Remove the beet's skin; it should easily slide off with a bit of rubbing. Cut into quarters or slice. Toss with half the dressing and set aside.
- In a small saucepan, bring 2 cups of pure water to a boil. Add the lentils and simmer on low for 20-25 minutes or until they have reached the desired consistency. Remove from heat and strain. Set aside.
- In an iron skillet or fry pan, heat coconut oil over low heat. Add the beet stems and saute for 2 minutes until soft. Add the beet greens and saute for another minute. Add the lentils and toss to combine.
- Divide the arugula and mixed greens over two plates and add the lentils, beets, and oranges. Drizzle with remaining dressing and sprinkle on the basil, cilantro or mint.
- *Chiffonade is a cutting method where the herbs are rolled or stacked, then cut into thin strips