Thyme Out

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

6 servings
Preparation time:  10 minutes
Cooking time:  25 minutes

Ingredients

• 1 cup dried lentils, preferably Le Puy green lentils
• 1 clove garlic
• 1/4 teaspoon dried organic oregano
• 2 organic bay leaves
• 1 organic cinnamon stick, or 1/4 teaspoon organic ground cinnamon
• 1/4 cup extra virgin olive oil
• 1 Tablespoon brown rice vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon organic ground cumin
• 1/4 teaspoon natural fine sea salt
• 1 red bell pepper, seeded and diced small
• 1 small cucumber, diced
• 1/4 cup pitted kalamata olives, rinsed and sliced
• 3 Tablespoons chopped fresh mint, or 2 teaspoons dried organic peppermint
• 3 Tablespoons chopped fresh organic parsley
• 2 ounces organic feta cheese, crumbled

Directions

1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Ingredients

• 1 pork tenderloin
• 3 1/2 teaspoons Smith & Truslow  Organic Coriander·Cumin Rub
• 2 organic cinnamon sticks
• 1 Tablespoon olive oil
• 3/4 cup pure pomegranate juice
• 1 blood orange (or any juicy orange)
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon cornstarch
• 1/2 cup water
• 1 Tablespoon butter
• pomegranate seeds for garnish (optional)

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