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
Serves 4
Ingredients:
200g (7oz/1 cup) beluga or puy lentils
2 thin, red rhubarb stalks, thinly sliced
20 strawberries
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
Dressing
3 Tbsp. maple syrup
3 Tbsp. cold-pressed olive oil
juice of ½ lemon
sea salt and freshly ground black pepper
Directions:
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,
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!
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.
Sarah:
I thought that raw rhubarb was poisonous.
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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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Not sure if it’s a surprise but I just bought The Green Kitchen and you are in it: page 116! 🙂
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!
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!
Looks really great, will give this one a go for my wife as a surprise. Thanks for sharing
Hi Sarah, I saw your article in Vegetarian Times and I recognized your name! I love your blog and I felt so cool having recognized you 🙂 Congratulations, that is so awesome!
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.
Thank you this post. By the way, I am going to buy your book. Thank you also for that!
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!!
wait, isn’t eating raw rhubarb toxic??
Made it, loved it, ate it all in one sitting, and ordered the book. Thanks!
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.
This looks amazing. Love your site and all your beautiful food photos x
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!
Such a beautiful salad! Great photos!
This looks divine! Who doesn’t love the combination of strawberry and rhubarb, they were simply made for each other, thanks for sharing Sarah 🙂
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..
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! 🙂
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.
Oh wow, thank you so much Sarah for your kind notes about our book. Your version of the salad looks absolutely amazing!
Much love!
Do you really use the asparagus raw? Making it right now 🙂
I love the sweet strawberries and tartness from the rhubarb and asparagus!
This salad sounds delightful. Really looking forward to your cookbook!
The vegetarian chorizos are amazing in the book as are the Aramanth and Halloumi stuffed tomatoes.
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!!
Those pictures make me want to eat the salad straight off of the page!! I desperately need to get my hand on this book! Thanks for a beautiful review! Eager to get my paws on your book too!
What beautiful photos to highlight a beautiful book! Not many things are better than sitting in the grass on a summer day with a lovely dish and your favorite new book.
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 🙂
This salad is such a stunner! AND I’m super excited about this book too!
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.
In my little urban garden I have some rubarb growing and it’s just about time to start some picking. This recipe is a must-do!
Looks so frech and tasty!
I make your lentil salad with raw rhubarb and apples! So good!
I adore this recipe. I am new to the world of veggie cooking, but I am so glad blogger like you exist to make it less scary!
I am so excite to order this book, that cheese cake is def on my to cook list
This looks absolutely amazing!