I admit it. I want to be able to do everything. All the time. No matter how I may feel, no matter what challenges I may be facing – I still want to carry on as I normally do. Always longing to feel tip top. I know I’m not alone here ladies. Us women pretty much go for superwoman status and attempt to master the art of juggling. And I’ll say, most women ARE super-heros. We really are. Toot toot!
Yes, I wanna be able to pop out a baby and then make a 3 course meal to celebrate. I wanna be able to still wake up with my son and make him breakfast while feeding my newborn freestyle – walking around the kitchen with her nursing in my arms (for the record that is what I’ve been doing!). I wanna organize my closet and kitchen and garage even though I am beyond exhausted. I wanna create a bunch of new recipes to enjoy and share but even making it to the market has become quite the challenge. I wanna be able to sleep for at least a 4 hour stretch in the night without a hungry little creature demanding boobie every few hours. I wanna be able to take a shower whenever I want not whenever I can ’cause damn do I stink!
And yet, even though I know this utterly exhausting newborn time is temporary, in the moment- sleep depravation overrides. It’s really such a gorgeous miraculous thing that us women have the ability to not only grow a human being but feed one too. To be able to watch her little cheeks and thick thighs grow as the days pass, knowing that they are only growing from my very own milk! Amazing warriors we women are. Though, never more have I felt so connected to a cow. Seriously. Moo Moo.
Roasted Beets, Black Beluga Lentils and Radicchio Salad
Lentils are a wonderful thing to have in your pantry. They are quick to make, require no soaking time and are high in protein and iron. This is an incredibly adaptable recipe. You could use any raw or roasted vegetables you may have on hand. I happened to have beets, radicchio and parsley in the fridge so in they went. I have also made a version of this salad using fresh persian cucumber, cherry tomatoes, fresh cilantro or basil tossed in a yogurt dressing. Yum. Or simple drizzle the lentils with extra virgin olive oil, balsamic vinegar, sea salt over baby greens. My point: play around. I’m sure it will be delicious with what you got.
1 cup beluga lentils, rinsed
1 bay leaf
4 small long red beets or 2 medium, peeled, halved, quartered
1 medium head of radicchio, finely chopped
handful of italian parsley, chopped
sprinkling of raw goat feta cheese
sprinkling of toasted pumpkin seed
Place 1 cup rinsed lentils in a pot. Add 3 cups filtered water, 1 bay leaves and 1/2 tsp. sea salt. Bring to boil then turn flame down to a simmer. Cook for about 20 minutes or until lentils are just tender. Drain lentils through a mesh strainer and discard remaining cooking liquid.
Cut the beets so they are all about the same size. This will ensure even cooking time. Mix beets with 2 TB olive oil and nice pinch of salt. Spread evenly onto parchment paper lined baking sheet and roast for about 30 – 45 minutes, depending on how large your beets are. Roast until tender when pierced with a knife.
4 TB olive oil
juice of 1 lemon
3 TB raw apple cider vinegar
1 TB runny honey or maple syrup
1 tsp sea salt
fresh ground black pepper
Whisk together. Then pour dressing over warm lentils, beets, parsley and radicchio.
To serve: add the lentil salad to individual bowls over salad greens, chopped avocado, sprouted pumpkin seeds, and/or feta cheese.