Sweet Potato-Lentil Soup and Raw Apple Crisp

Happy Labor Day weekend!
Although it doesn’t quite feel like summer could possibly be winding down, I did get in the mood for making some fall-ish foods.  I made the Sweet Potato-Lentil Stew from Alicia Silverstone’s book, “The Kind Diet” and it was incredibly delicious and satisfying.

Tons of fiber and beta-carotene!

Here’s my review on her book:

Thinking About Going Vegan?  Read “The Kind Diet” by Alicia Silverstone

Take a look at all the super-food ingredients that went into the pot:

I would have added more tomato but that was all I could scavenge from my pathetic garden.  The only ingredient that I omitted was oil because I try to avoid oils when I can. I have learned that it is easy and more healthful to cook onion in a little broth.Here is what the soup looked like on the stove:

After it cooked, because I love a thick soup, I pureed about 75% of it in the blender and then mixed it back in.  It had a flavorful mix of mild sweetness with a kick of spicy.  I will be making this again when the crispy fall weather arrives.  On to dessert…

This Raw Apple Crisp is more or less the recipe for raw apple pie that I have made numerous times from “Ani’s Raw Food Kitchen”.  This is quite the amazing no-guilt apple pie– a dish you can feel good about eating, even for breakfast!  And believe me, I have.
Instead of making a pie crust and filling it with the apple mixture, I put the apple mixture in the dish and topped it with the crumbled crust.  Because I am the queen of substitutions in recipes, I used a lemon instead of an orange for the syrupy sauce and I used fewer dates in the crispy date-nut topping.  And due to being low on almonds, I used up what I had and replaced the rest with pecans.
So easy, so nutritious and no oven required!  I even had leftovers to top my oatmeal for breakfast.

Enjoy the rest of the weekend and remember that you CAN reach your goals while eating delicious food!

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