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Happy Spring!!!!  Juuuuuuuust Kidding!!!!

While I would love to write you a recipe for colorful Primavera Tagliatelle or a Spring Quiche, it’s not time for that yet.   Spring Break is just around the corner – that’s so weeeeird!!  Weird in that (1) it’s supposed to be warmer and (2) that I can’t seem to locate my Spring Break….I’m scheduled to work.  Whaaaaaaa?

I wish I could go back and tell my younger self to enjoy it while it lasts.  I would also tell my younger self to wear more mini skirts and heels, and to not care if your boobs are small, and to ask someone else to choose your makeup colors.  I would tell my younger self to flirt more.  Keep up with current events.  Floss frequently.  Color outside the lines (except when applying makeup – stay within the lines).  GO TO CLASS.  Call your parents more.  Watch more sports.  Spend more money on yourself.   Don’t stop sending postcards.  Don’t stop writing in your journal.  Don’t stop painting or drawing.  Don’t stop being you, the real you, just because a non-you looked cooler, more glamorous, successful, or admirable.  Don’t be tempted to morph into a non-you.

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Slow Cooker Lentil Vegetable Stew

Ingredients:

1 cup brown lentils

4 cups water

2 Tablespoons grapeseed oil

1 cup finely diced celery (with leaves if you can!)

1 cup finely diced onion (yellow or white)

1/2 cup finely diced carrot

1/2 cup finely diced sweet potato

2 bay leaves

1 Tablespoon Better than Bouillion

1 15-oz can diced tomatoes

2 packed cups of chopped kale

1/4 cup chopped parsley

Directions

1. Plug in slow cooker and set to 4-6 hrs of cooking time.  (At the four hour mark, the lentils should be tender to the bite, but the acidity from the tomatoes impedes cooking time of the lentils…you shouldn’t need more than 6 hrs).  Add the water and the lentils to the crockpot.

2.  Heat oil in a sautee pan on medium high heat, and saute the onions, celery, carrots, sweet potatoes, and bay leaves.  Cook for about 4 minutes and remove from heat.  Add the sauteed vegetables, the tomatoes, and the bouillon to the slow cooker.  Cover.

3.  After 4- 6 hours, wilt in the kale and parsley, and serve with crusty french bread or crackers.

Notes:  I LOVE leeks in this recipe – if you have some on hand, you should add them.  Any other scraps from your refrigerator works – cabbage, potatoes, etc.  Have fun!!