Bacon and Sprouted Lentil Soup

IMG_0934For over a dozen years now I have been eating according the the “Blood Type” diet as per recommendations from our osteopath who just so happened to miraculously save My Handsome Man’s life in 2004. He suggested My Handsome Man (Blood Type A) make modifications to his diet and told him it would safe his life and  potentially cure him of the health issues he was facing. The changes were immense and I wanted to be supportive, so I modified my diet (Blood Type B) as well. This recipe is considered “highly beneficial” for A Blood Types and “neutral/beneficial” for B Blood Types since the lentils are sprouted. If you are using lentils that are not sprouted, it is considered an “avoid” recipe for B’s.

  • YIELDS
    MAKES 8 SERVINGS
  • PREP TIME
    15 MIN
  • COOK TIME
    30 MIN

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 8 oz turkey bacon
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 quart (32 oz.) vegetable stock or turkey bone broth
  • 1 1/4 cup uncooked truRoots® Organic Sprouted Lentils
  • 2 c organic salsa (optional)

INSTRUCTIONS

  1. HEAT oil in large pot oven over medium-high heat. Add onions, carrots, bacon, and garlic until softened. Remove bacon and chop into small pieces. Add curry powder, cumin, and salt. Cook and stir for 2 minutes or until fragrant.
  2. ADD salsa*, stock/broth and lentils. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.

* My Handsome Man doesn’t eat tomatoes, so I usually skip the salsa when I make it for him!!

Gluten Free Baked Apple Crisp!!

My daughter left for college about a month ago and ever since I have been re-learning my way around the kitchen. You see, she has been experimenting in the kitchen since she was 6 years old, wrote and published her first collaborative cookbook when she was 10, and has since edged me out of my cooking responsibilities as a wife and mother. We’ve been missing her terribly and her delicious cooking too! I was hankering for a treat on Sunday night and decided to do something about rather than eat another rice cake or carrots. I spied a recipe for Apple Brown Betty in, “I Can’t Believe It’s Food Storage” by Crystal Godfrey and decided to give it some modifications and make it for dessert.

Baked Apple Crisp form Sarah L Cooks Kitchen

Filling

2 C boiling water

4 C dried apple slices (we get ours from the LDS Online store)

Add the following after the apples and water have set for at least 5 minutes.

1-2 drops clove essential oil from doTerra

1/4 C barley malt

 

Topping 

1/2 C gluten-free all purpose flour (I used Pamella’s this time)Baked Apple Crisp form Sarah L Cooks kitchen

1/4 C gluten-free oats (I used Bob’s Red Mill this time)

1/4 t cinnamon

1 t brown sugar

1/4 C butter

 

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Drain 1/4 C of liquid off the bowl of apples and stir in the barley malt and 1-2 drops of clove oil. You may also choose to add 1-2 drops of cinnamon oil to the apples as well. Place apples and any remaining liquid in a greased pie plate of 9-inch square baking pan. Sprinkle topping over the apple mixture. Bake at 350 F for 55 minutes.

I think it tasted best served warm, but that didn’t stop me or My Handsome Man for having the “leftovers” this morning for breakfast. I had mine with three over-easy eggs and My Handsome Man had his with large vanilla protein smoothie.