TBHQ and TV too!

Are veggies really that scary?  Aghh!  The radishpus!  The octoradish!  The, the, thing that has color and flavor found in nature!!!!  In case you missed it, TBHQ, a form of butane used as a food preservative, is bad for you!  So is eating nothing but chicken nuggets for 15 years.  I have a co-worker who's kid will only eat plain bagels with plain cream cheese every day for lunch.  I'm blessed my four year old had thirds of my mashed potatoes last night: wash and cut up local red potatoes, leaving skins on.  Boil until tender and drain.  Mash in butter, milk, herb goat cheese, and sprouts.  Maybe salt, depending on the cheese.  While my kid is used to getting green stuff on her plate, you can get your kids to eat healthier too.  Make a healthier version of something they already like.  Start gradually, if need be.  Cheese makes everything better for kids.  Stay with lower-fat versions.  Let kids food shop with you.  Turn veggies and fruit into faces on that plain cream cheese bagel.  Remember, you are the parent.

My newest recipe uses red lentils and is gluten-free and vegan.  Meanwhile, I'm off to the Winter Farmer's Market to film for my new TV show!

Gluten-Free/Low Sodium/Vegan

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Red Lentil Soup

Taste of Egypt

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Prep: 15 minutes  Cook: 40 minutes  Makes about 4 quarts

2 tbs. olive oil

1/2 medium onion, diced

1 large carrot, peeled and sliced into 1” half-moons

3 celery stalks, sliced thin

1 tsp. ground cumin

1 tsp. coriander

1 tsp. cinnamon

1/2 tsp. ancho chili powder

28 oz. can chunky tomatoes

3 cups red lentils, picked over

Heat oil in large pot over medium heat.  Add onion, carrot, and celery, stirring and cooking until softened, about 5 minutes.  Stir in spices and cook until fragrant, 2-3 minutes.  Pour in tomatoes and heat another 2-3 minutes.  Add lentils and two cans of water (8 cups) and bring to a gently boil.  Reduce heat and simmer, uncovered, until lentils are soft and soup is thick.  Puree in batches in a blender or use and immersion blender.  Serve as a soup with yogurt garnish and warm pita, injera, or sourdough bread.  Also a great side dish with eggs or as a sauce over oven-roasted potatoes.