less money, healthier dinners


FlushMe® 2-Day Quick Cleanse Formula


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Natural body cleanse and detox* Feel lighter and more energetic* Time tested, proven safe and effective


Red Curry Lentils


and Spinach Serves 4 | Vegan, Quick Cost per serving: $4


This flavorful and supercheap dish pairs fast-cooking red lentils with red curry paste, a versatile and long-lasting condiment, to add flavor in little cooking time. A fresh head of spinach is a thrifty choice; remove tough stems and slice leaves into shreds for visual appeal, or just chop small.


2 tablespoons coconut oil (or canola or olive oil)


1 small onion, finely chopped 2 tablespoons grated fresh ginger 3 large cloves garlic, minced 2 tablespoons red curry paste ½ teaspoon ground cardamom 3 cups low-sodium vegetable broth 2 cups red lentils, washed 1 (14-ounce) can light coconut milk


1 large head spinach, stems removed (to yield 4 cups packed spinach leaves)


½ cup frozen peas, thawed to room temperature


We believe in: Wild-Crafted Herbs, Sustainable, Fair Trade Practices, Vegan, Non-GMO Project Verified, and Gluten Free


Juice of 1 small lime 2 cups hot, cooked brown rice ½ cup coarsely chopped fresh cilantro


Made in USA


877-602-2636 www.canfo.com


Booth #5430


© 2012 Canfo Natural Products Co., Ltd.


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.


1. Heat oil in a medium saucepan and sauté onion until tender and golden, 5–7 minutes. Stir in ginger, garlic, and curry paste; cook, stirring, for 30 seconds. 2. Stir in cardamom and broth, scraping up any browned bits from pan bottom. Bring to a boil; add lentils and coconut milk. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until lentils are just tender but still firm. 3. While lentils are cooking, stack spinach leaves and thinly slice crosswise into shreds. (Or just roughly chop.) When lentils are tender, stir in spinach leaves and peas; cook for 2 minutes, until peas are hot and spinach is wilted. Add lime juice to taste, and season with salt and pepper. Serve over hot rice, garnished with cilantro.


PER SERVING: 637 cal, 11g fat (3g mono, 2g poly, 6g sat), 0mg chol, 31g protein, 95g carb, 36g fiber, 291mg sodium


Ten-Minute Tuscan White


Bean and Kale Stew Serves 6 | Veggie, Quick Cost per serving: $4


This hearty meal in a bowl is simple but deeply satisfying. Use whatever winter greens are most affordable at your market. Or substitute frozen chopped greens for even easier prep. Any kind of pasta, even gluten-free versions, will work; adjust cooking time accordingly.


2 tablespoons olive oil 1 small yellow onion, chopped


3 small, slender carrots, thinly sliced on the diagonal


4 large cloves garlic, minced 6 cups low-sodium vegetable broth


4 ounces small, whole-grain elbow macaroni


1 small bunch kale


2 (15-ounce) cans low-sodium white beans, rinsed and drained


½ teaspoon crushed red pepper flakes


2 ounces shaved Parmesan cheese, or other hard, sharp cheese


1. Heat oil in a medium pot. Sauté onion and carrots for 2–3 minutes, until onions are just softened. Add garlic and cook for 30 seconds, stirring. Add broth, bring to a boil, and add pasta. Reduce heat to medium and cook for 5 minutes, partly covered. 2. Meanwhile, remove stems and center ribs from kale; cut leaves into small pieces. 3. When pasta is near al dente, stir in kale, beans, and red pepper flakes. Cook for 2–3 minutes more, until pasta is al dente and beans are warmed through. Season to taste with salt and coarse black pepper. Ladle into bowls, drizzle with additional olive oil, if desired, shower with shaved cheese, and serve hot.


PER SERVING: 318 cal, 8g fat (4g mono, 1g poly, 3g sat), 7mg chol, 15g protein, 44g carb, 9g fiber, 218mg sodium


Food writer and nutrition consultant Lisa Turner scavenges local markets for deals and loves finding a great bargain.


54 deliciousliving | march 2012


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