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.
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.
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.
Maple-tossed Beluga Lentil Salad
200g (7oz/1 cup) beluga or puy lentils
2 thin, red rhubarb stalks, thinly sliced
150g (5oz/scant 1 cup) shelled edamame beans
small handful red currants, optional
8 asparagus spears, chopped into 2.5cm (1 inch) pieces
15 basil leaves
3 Tbsp. maple syrup
3 Tbsp. cold-pressed olive oil
juice of ½ lemon
sea salt and freshly ground black pepper
1. Rinse lentils under running water. Transfer to a medium saucepan with 500ml (17fl oz/2 ¼ cups) water and bring to a boil. Reduce the heat and gently simmer for about 15-20 minutes or until tender. When almost done, add a pinch of salt, then drain and set aside to cool.
2. Prepare all the salad ingredients and place in a large bowl, together with the cooled lentils. Whisk together the ingredients for the dressing, add to the salad and toss until everything is well coated. Top with a couple basil leaves.
Green Kitchen Tip: This is a vegan recipe, but you could crumble 100g / 3 ½ oz feta cheese into the salad.
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,
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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!
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.