• Homemade Lentil Soup

    Happy Thursday everyone!

    Earlier this week I posted about hosting a healthy potluck as we did at Bethany's house.(You can check out that post here!) One of her favorite dishes is Lentil soup, which she made for us at her dinner party. Today she is sharing her homemade recipe! (Which I have to say is super delicious!) Bethany has now crossed over to a vegan and gluten free diet and so this recipe is friendly for those of you who also follow either or both of these diets! :)


    What you need:

    • Crock pot / slow cooker
    • Measuring cup
    • Timer 


    Ingredients:

    • 1 quart (maybe 1.5 quarts) of Vegetable Broth
    • 1/3 cup of Black Lentils (uncooked)
    • 1/2 cup of Green Lentils (uncooked)
    • 1/8 cup of Quinoa (uncooked)
    • 4 Celery Stalks
    • 2 Garlic Cloves
    • 2 cups of Baby Carrots


    Optional ingredients:

    • 1/2 of kidney beans
    • 1/2 of an onion
    • Bragg Nutritional yeast
    • Bragg Aminos


    Instructions:

    • First, wash all your vegetables.
    • Next, pour 1 quart of the vegetable broth into the crock pot.
    • Start with heat on high.
    • Add in both lentils and quinoa.
    • Chop up the celery, onions, garlic, and carrots extra fine. The smaller the better!
    • Mix in all ingredients into the crockpot and stir well.
    • Set your timer for four hours. 
    • Within 4 hours, even with the crock pot set on high, the soup will still need more time. 
    • However it is important to check the consistency, and stir it periodically. The vegetables will have absorbed the broth a bit and will appeared cooked.
    • Set the timer for another 2 hours.

    By 6 hours, the soup will be almost done, or pretty much complete.
    The lentils will have expanded and softened. The carrots will be softer. The onions will have shrunk. 
    You can see the consistency of the broth will turn thicker as well. 
    If you feel the broth has been over absorbed by the lentils and veggies- you can add in a little more broth to liquify it. Really , that depends on how "brothy" you prefer your soups.

    I don't add salt or pepper. I like to keep the recipe as low sodium as possible. However for a little seasoning I add in Bragg Nutrional Yeast (About 1/4 of a cup.)

    If you want a more "salty" taste, you can also add Bragg Amino's (about 2 table spoons). 

    Usually by 6-6.5 hours your soup should be done. If you prepare your ingredients and plan to leave it for more than 6 hours, while you're at work or what not... put it on low. It will take longer to cook, but won't burn this way.

    Serve it hot and enjoy!!

    *For those of you who like a little garnish to your soup...try it with a slice of dark rye bread. 

    Credits:

    Written, Styled and Photographed by: Bethany Nauert

    Co-Written by: Kristen Tola Hettich

  • Hosting a Healthy Potluck

    Happy Tuesday everyone!

    So often I hear how people have a hard time figuring out how to eat healthy and what to cook. Bethany decided to host a dinner party at her house last week and I thought it would be a great opportunity to share with you all how hosting a healthy potluck can really help you out in these areas.

    Bethany asked everyone to bring a healthy dish of their choice, with everyone knowing we are all mostly vegetarians; all of the dishes were veggie friendly. If you are not vegetarian you can still make healthy meat and fish dishes! What was so fun about having a healthy potluck is that you can learn great new recipes from your friends that you might want to start making at home! We definitely did! :)

    For this potluck, Bethany made a tofu and kale stir-fry, a spinach arugula salad with pomegranate and avocado (you can find a similiar recipe here!) and also a lentil soup. (Which we will be posting on Thursday, so stay tuned for that!) Lauren made a spaghetti squash dish. Alex brought green beans and a cauliflower dish. Merissa made a spicy quinoa dish with veggies. I made a Mediterranean pita dish with mixed veggies (Which I will be posting soon as well!)

    Try hosting your own healthy potluck! It’s a really great way to learn new recipes and to get your friends involved who already eat healthy and/or for those who might be struggling with how to eat healthier.

    Credits:

    Written & Styled by: Kristen Tola Hettich

    Photographed, Hosted & Styled by: Bethany Nauert

    Recipes by: Kristen Tola Hettich, Bethany Nauert, Lauren Pieri, Merisa Libbey & Alexandria Olson

  • Pear + Yam + Butternut Squash Soup

    Happy Tuesday friends!

    With Thanksgiving approaching in a few days, I thought I would post a recipe that would definitely be a great one to make for your family dinner! It’s super tasty and easy to make! Be sure you give yourself plenty of prep time though, because it is not a quick dish to make but the end result is definitely worth it!

    Pear + Yam + Butternut Squash Soup

    Ingredients

    • 3 Large Bartlett Pears
    • 1 Large Yam
    • 1 lb. of Butternut Squash
    • 2 Medium White Onions
    • 1 ½ cup of water
    • ¼ cup Almond Milk
    • 2 Cups of Low Sodium Veggie Broth
    • 2 Tablespoons of EVOO (Extra Virgin Olive Oil)
    • 1 Cinnamon Stick
    • ¾ Teaspoon of Himalayan Sea Salt
    • Chopped chives for garnish

    Directions

    • First dice + peel your squash. (To speed up the prep time you can buy the pre packaged squash that is already diced for you.)  Peel + dice the yam.
    • Add the yam, squash, water, salt, veggie broth and cinnamon stick to a pot and let simmer until soft. (Around 45 minutes.)
    • While your squash and yam are simmering, slice your onions and in a separate pan cook the onions with the EVOO.
    • Next, peel and slice the pears. Throw away the cores. Add the pears to the pan with the onions and cook for 5 minutes. Then let them simmer for another 10-15minutes until you start to see they are getting caramelized.
    • By the time your pear and onions are done you will have about 5 minutes or so left for the yam and squash. Before adding the pear + onions remove the cinnamon stick from the pot and throw away.
    • Once the yam and squash are soft enough to easily mash with a fork you can add the pear and onion to the pot.
    • Mix together both mixtures in the pot.
    • Add entire mixture into a blender in batches. You will probably only have to do about 2 batches.
    • Add the almond milk into the batches and blend until completely smooth and has a soup like texture.

    NOTE: This soup will be thick so you don't have to keep blending and blending to get a more liquidy texture. Also, you can add more salt while you’re blending if you feel it needs a little extra! :)