The Green Kitchen Maple-tossed Beluga Lentil Salad


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It’s pretty exciting seeing the evolution of your favorite bloggers go from nearly-secret to explosive, world-wide superstars. Green Kitchen Stories is one of those blogs, written by my friends David and Luise (and their sweet daughter Elsa!). Together they have created one of the freshest and most exciting vegetarian food blogs online, and theirs has become one of my biggest sources of inspiration. Everything they create is fresh and creative – dishes that dazzle with their originality and deliciousness.

You can therefore imagine my absolute glee when I found out that David and Luise were going to publish a cookbook. Many months later, here I sit in the sunshine-dappled grass pouring over their genius pages, thoughts and recipes. Like their blog, the cookbook is bright and brilliant! With stunning photographs, and mouth-watering dishes I cannot wait to give this book a solid workout, covering it in loving food stains and stories. On my must-make list are Sprout Ceviche, Chocolate and Blackberry Milkshake, and the show-stopping Quinoa & Vegetable Chorizo Salad, in which they’ve managed to create rather convincing-looking sausage from sundried tomatoes, cashews and apricots! I had never even heard of such a thing before, so as usual guys, hats off to your enviable creativity.

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Although it was so hard to decide, I chose this particular recipe, the Maple-tossed Beluga Lentil Salad, because it features all of the very special and fleeting foods that are now in season. Plus, who doesn’t love a maple-marinated anything? I was also curious about  eating raw rhubarb since I had never tried it before, in a dessert or otherwise. What a great idea! Thinly sliced, the rhubarb becomes a surprising tart note against the sweet maple syrup and berries, working harmoniously with the other ingredients. I’ll definitely be experimenting with raw rhubarb more often now.

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The salad is perfect for an early summer picnic, as they suggest, because the lentils hold up well after cooking and a hike to your final dining destination. If you know you’ll have leftovers leave the berries out until just before serving and add them to the number of servings you’ll be enjoying at that particular sitting.

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Thanks again to Green Kitchen Stories for the gorgeous book and all that you share with us! We are all so lucky to have minds and hearts like yours keeping us healthy and inspired every day.

Much love and gratitude, always,
Sarah B

The Green Kitchen Stories cookbook is available in stores and online. The UK/Australian edition is called The Green Kitchen, and the US edition is called Vegetarian Everyday. Learn more here.

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If you’re hungering for more My New Roots, check out these publications this month for all-new recipes and interviews. Bon Appetit features my article all about seeds, and Vegetarian Times ran my summer detox program that is super simple and delicious! Happy June and enjoy!

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AND! I wanted to send out a huge, heartfelt thank-you to everyone who posted a comment on the last post and on Facebook. I am so touched by your unbridled enthusiasm and support. It brings tears to my eyes!
Let me assure you that the book will be in both print and electronic (e-book) format, and you will be able to order it online as well. As for release dates I am afraid I cannot say at this point but I want it out as soon as possible, trust me! It looks like we’ll all have to hold our breath just a tad longer, but it will be worth the wait, I promise.

Boundless gratitude to you all. Always.
Sarah B.

 

50 comments

  1. sandra

    I was looking for a savory (not baked) recipe involving basil, strawberry and rhubarb. Now I am set – and curious to see what rhubarb tastes like raw.

  2. Ondina Maria

    That book is on my wishlist of books to buy this year. I love their blog and sooo I was absolutely sure I was going to love the book as well. And your post is just the confirmation that the book is a must-have :)

  3. Thess - greenattraction.net

    This looks amazing! I love greenkitchenstories as well, an amazing blog with so many beautiful pictures. Browsing through their blog archives, and through mynewroots I always get really inspired, and I am also very happy that the interest for healthy cooking is increasing! I am so pleased to hear about your cookbook coming out, I am so looking forward to that!!

  4. anisha

    I have just bought the book and have made a couple of the great recipes! Am tucking into the mung bean ceviche right now. Like you Sarah, I couldn’t wait to try it. its delicious! x ps my boys loved your salted caramel dip yesterday with their apple. Keep up all the great work.

  5. Shayna Gehl

    For those of you who haven’t made it yet, don’t let this recipe slip off your radar. It’s to die for!! Thanks for this post. I didn’t believe the combination of ingredients when I saw them but each and every one of them belong together. This is a recipe of sole mates! :)

  6. Lisa

    Any ideas for rubharb substitute? I cannot find them where I live and I have never eaten any to know how it tastes and find an alternative..

  7. sara forte

    i LOVE the book as well! So great. Kindred spirits, I too was amazed when I read the homemade veggie chorizo recipe. What?! I need this! So excited to make it. The salad looks gorgeous. Hope you’re well. Love to you, sarah!

  8. Tessa

    Sounds great, however, if you don’t mind, I’ll add a few words of caution: Eating RAW rhubarb can have unpleasant effects on people with rheumatism, arthritis or osteoarthritis. People with kidney problems should be cautious too.

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  10. Marie

    Just back from farmers’ market – no edamame, so got peas instead, hope that’s ok! It will be strange not cooking any of these ingredients (xcept for lentils)!! Can’t wait! Thank you for sharing!!

  11. Kristine

    Wow! Colorful, healthy, packed with protein and phytochemicals – this may be the perfect salad. It was a very successful and delicious addition to our picnic in the park today. Thank you for your creative combinations.

  12. Renee H.

    I love the combo of strawberries and lentils! I’m sprouting some lentils right now and as soon as they are ready, I think this is the first on my list.

    I have been following you since you first started your blog and you have truly helped to inspire me to pursue my passions in holistic nutrition. Thank you for taking the time to share your knowledge and expertise with a sunny disposition. Sending you good vibrations and congrats on your publications!

  13. Renee H.

    I love the combo of strawberries and lentils! I’m sprouting some lentils right now and as soon as they are ready, I think this is the first on my list.

    I have been following you since you first started your blog and you have truly helped to inspire me to pursue my passions in holistic nutrition. Thank you for taking the time to share your knowledge and expertise with a sunny disposition. Sending you good vibrations and congrats on your publications!

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  15. Sophie

    Do you have a link to the Vegetarian Times article? I missed out on buying the issue from a newsstand. Thanks!

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