The summer weather always leaves me craving delicious fruits and lots of veggies! We’ve started to plant the garden because having fresh and organic produce straight from the garden is one of my favourite things about this time of the year. Herbs tend to be something we love to have on hand, they’re filled with nutrients, antioxidants, anti-inflammatory properties, and you can throw them in everything to bring some flavour. Planting herbs are really easy and if you don’t have a big backyard you can always plant them indoors or get a small container to put them on your balcony or outside. Some of the ones we plant every year are basil, oregano, rosemary, thyme, mint, chives, cilantro, and parsley.
One of my goals this summer is to eat outside as often as I can. The sunshine and fresh air feels delightful, it allows you to connect to the energy of nature, relax, slow down, and enjoy every bite that much more while your digestive system works better to break down your food. It allows you connect to the energetic forces Mother Nature holds and appreciate the ground your food was grown.
Alongside the fresh herbs, I’ve been on this kick for mushrooms. That earthy flavour creates a grounding feel to your food and closely replicates the taste and texture of meat. Costco always has a great deal on a big box of mushrooms you can use in a variety of ways throughout the week. I was playing around with some leftovers this week and created this hearty and delicious Vegetarian Lentil Pasta that’s gluten and dairy free. Mushrooms are low in calories, a really great source of Vitamin D, boost your immune system, full of antioxidants, and B vitamins.
Vegetarian Mushroom Lentil Pasta
This hearty, delicious vegetarian pasta is filled with flavour and packed with protein to keep you satisfied and full.
- 1 1/2 cups of red lentils
- 1-2 cups of sliced Cremini mushrooms
- 2 tablespoons Ripple unsweetened pea milk
- 1 cup halved cherry tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- A small handful of Basil leaves
- 1 handful arugula
- 2 cups tomato sauce
- 1-2 tablespoons chili flakes (optional)
- Step 1 Start by cooking your 1 1/2 cups of lentils in 5 cups of water for 15 minutes.
- Step 2 While your lentils are cooking slice up your mushrooms and cut your cherry tomaoes in half and heat up your olive oil in a pan over medium heat.
- Step 3 Throw your sliced mushrooms in the pan with 2 tablespoons of Ripple milk. Add your minced garlic and saute your mushrooms until cooked and darker brown.
- Step 4 Toss your halved tomatoes and basil into the pan with the mushrooms and cook until soft.
- Step 5 Drain your lentils and put into the pan with the mushrooms and tomatoes and stir.
- Step 6 Add the tomato sauce to the pan and stir.
- Step 7 Chop up the arugula and stir into the mix.
- Step 8 Optional: if you like a little kick throw in some chili flakes and cook for another 5 minutes. Serve in a bowl and garnish with chili flakes if you like. Enjoy!