Chelsea Harrison1 Comment

Lentils with Curried Yogurt and Roasted Grapes

Chelsea Harrison1 Comment
Lentils with Curried Yogurt and Roasted Grapes

I think I was an adult before I realized there were more varieties of grapes than "green" and "red." OK, that's not entirely true. Growing up I would pick muscadines off the vine and eat them, but I had never seen another variety of grape at a grocery store. This time of year you can find types of grapes that are so much more delicious than the most common ones. With that in mind, I created this lentil recipe with roasted grapes to celebrate the season. I used champagne grapes (because they are tiny and cute), but any variety will work. Concord would be especially delicious.

We are heading to Los Angeles and Joshua Tree this week. If you have any suggestions of places to visit, please leave them in the comments below or email me.

Lentils with Curried Yogurt and Roasted Grapes

Ingredients:

1 cup lentils, cooked

1.5 cups grapes

1 tbsp coconut oil

6 oz. plain yogurt

1/2 tsp curry powder

1/4 tsp salt

1 tbsp honey

2 sprigs fresh mint

Preheat oven to 375 degrees. Place grapes on a baking sheet lined with parchment paper and drizzle with coconut oil. Cook until the grapes begin to release some juice. This will vary depending on the grape size, but should be 15-25 minutes. In a small bowl, combine yogurt, curry, salt, and honey and stir to combine. Dollop curried yogurt over the cooked lentils and top with roasted grapes. Garnish with mint leaves and serve. 

Makes 2-4 servings.

Photos of my home and a new post on living in 500 sq. ft. or less on the Lifestyle Page!

Chelsea Harrison7 Comments

Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing

Last week marked the autumnal equinox, the end of summer and the beginning of fall, a day when sunlight and darkness are equal in balance.  As this day approached I was feeling completely out of balance.  In an effort to "reset" myself, I decided to try a juice cleanse.  I had tried one five years ago, but I wasn't as invested in my health at that point in time, so I decided to give it another shot.

While I know that many people benefit from juice cleanses, I can now safely say that juice fasting is not for me.  As someone who typically has a good relationship with food, I suddenly felt obsessed.  I was so hungry that I was craving junk foods that have never interested me.  I don't normally have any "rules" about what I eat.  I simply eat what appeals to me while trying to make the most nourishing choices I can.  But as soon as foods were off limits, they were all that I could think about.  Half way through the third and final day I decided to break the cleanse.  I was so hungry that I knew if I kept it up I'd end up eating something unhealthy.  By stopping early I was able to make a more sensible yet delicious choice: quinoa and avocado veggie bowl with tahini lemon dressing.

Chelsea Harrison7 Comments
Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing
Chelsea Harrison6 Comments

Mediterranean Lentil Salad with Fresh Figs

This recipe came to me out of sheer chance.  Funny how sometimes I brainstorm to try to create a "perfect" recipe and it turns out just "ok." Other times the perfect recipe just presents itself to me and is better than anything I could have planned.  This is one of those perfect serendipitous recipes.

Lentils are a favorite of mine.  And if you are a vegetarian, I highly recommend you make yourself familiar with these bad boys.  Lentils are a great source of B-Vitamins and protein which many vegetarians are not getting enough of.  But on top of that, they are loaded with fiber.  Fiber is what keeps you full and what keeps your digestive system running smoothly.  If you are new to lentils try them in soups.  They add great texture to vegetable soups and lentil soups, such as Dal, are delicious and very affordable and easy to make.

Chelsea Harrison6 Comments
Mediterranean Lentil Salad with Fresh Figs
Chelsea Harrison3 Comments

Slow Roasted Tomatoes on Ricotta Toast

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

Chelsea Harrison3 Comments
Slow Roasted Tomatoes on Ricotta Toast
Chelsea Harrison6 Comments

Arepas with Mango Sauce

When I lived in New York I fell in love with arepas.  I lived right by Caracas Arepa Bar and ate there constantly.  Arepas are South American cornmeal bun sandwiches.  And they are amazing. Imagine an english muffin made of grits stuffed with all kinds of delicious things.  Honestly, one of the hardest parts of moving back to Atlanta was moving away from my arepas.  I have spent years trying to recreate my favorite arepas at home and finally have come up with something I'm pleased with.  Give these a try, but also do yourself a favor and go to Caracas Arepa Bar next time you are in NYC.

Chelsea Harrison6 Comments
Arepas with Mango Sauce
Chelsea Harrison3 Comments

Banana Birthday Cake with Cream Cheese and Chocolate Frosting

My best friend Emily of Whisk and Whittle makes this amazing cake with caramelized bananas and Nutella.  If you are in the mood for all the butter, flour, and sugar (which sometimes I am!), her cake is definitely the winner.  But last week I was in the mood for that cake, but I wanted a healthier version. I decided to adapt the recipe from my Maple Pecan Banana Muffins to make a healthy gluten-free/refined sugar-free version. And while it is a different cake experience completely, it turned out great!

Chelsea Harrison3 Comments
Banana Birthday Cake with Cream Cheese and Chocolate Frosting