In Day 17 of the KITCHENAID Mixer Giveaway and Authors’ Gluten-Free Recipes Event, we have an amazing recipe from author, Dr. Vikki Petersen, who usually contributes a celiac or gluten intolernace/sensitivity article about this time every month. Today she shares with us her lentil salad recipe which is, of course, healthy, as it calls for sprouted lentils. Sprouted legumes are the healthiest of all legumes, as they contain more “live” nutrients. The flavors of this salad are superb, and the heartiness makes it enough for a meal. Enjoy! Thank you Dr. Petersen!
Dr. Petersen, or known by her patience as Dr. Vikki, is the co-author of The Gluten Effect, and the co-founder of HealthNOW Medical Center in Sunnyvale, CA, where her and her husband, as well as their staff, help many individuals from all over the world with gluten intolerance/sensitivity, and a host of other medical conditions. She has been in practice over 20 years, and is known as spearheading advances on gluten sensitivity. In addition, Dr. Petersen hosts the annual Gluten Sensitivity and Celiac Forum.
You may connect with Dr. Petersen on her website and blog at HealthNOW Medical Center, or via Twitter or follow her as HealthNOW Medical Center on Facebook or Twitter.
I created this lentil salad when I saw sprouted lentils in a bag at Whole Foods. They are made by Tru Roots and I was intrigued. They cook quickly, always nice, and the salad I created has many variations depending on what you have in the house.
This is a gluten-free, dairy-free recipe with a nice balance of protein, veggies and fat.
This is a filling ‘meal in a bowl’ and in my house seconds and thirds are not uncommon.
Please let me know how you enjoy it.
An amazing lentil salad which makes a complete delicious meal.
Ingredients:
Instructions:
Tips
*The bag contains 2 cups total. Just follow the cooking instructions on the bag and drain the lentils once cooked.
**If the potatoes are new and the skin is thin, you may leave it on. For tougher or thicker skin, peel before cutting.
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