Last updated on December 6, 2021
I love to cook and I enjoy good food but these days I have to listen to my body, which is attacking me at all times if I don’t eat right. Autoimmune disorders, in my case an inflammation that affects my small joints. Pain, and joint stiffness, endless fatigue, and brain fog I should get a patent for. All gone if I stick to a healthy diet. Too much protein is my downfall, sugar drives me mad, gluten inflames my gut, dairy, including my beloved cheese, has become my archenemy.
What’s left to eat? How can I live with all these limitations?
Turns out I live and eat very well.
I have decided to share some of my healthy recipes and my lifestyle, as well as the Austrian, German, and Italian recipes and foods I grew up with.
Today, red lentils and beets, because you know, the eye needs to be entertained as well. What looks good, mostly tastes good as well.
Ingredients
1 cup Red Lentils or French Lentils (Champagne Lentils)*
1 Tsp Cumin
1 Tsp Curry Powder
350 ml Vegetable Broth
4 Green Onions
1/2 bundle of Parsley
4 small Red Beets
1 Tsp Mustard (Dijon)
3 TBS Organic Apple Cider Vinegar
4 TBS Extra Virgin Olive Oil
1 TBS Local Organic Honey (to taste, depending on the beets)
Salt and Pepper
A Pinch of Love
Preheat the oven to 350F. Wrap the beets in foil and roast them for about 45 minutes or until tender. Let the beets cool, peel them, and cut them into small dice.
Heat 1 TBS Olive oil in a saucepan, and sautee lentils, cumin, and curry. Deglaze with the vegetable broth and let it simmer for 10 minutes. Drain the lentils and transfer them to a bowl. (Lentils get mushy quickly, I prefer the Champagne Lentils aka French Lentils.)
Wash and cut the green onions in thin rings, wash the parsley and roughly chop the leaves.
Prepare a dressing with mustard, honey, vinegar, salad, and pepper, and add the Olive oil gradually.
Add the beets, the green onions, and the parsley to the bowl and mix with the dressing.
Season with salt and pepper.
Jetzt erst die Linsen mit Rote Bete und Frühlingszwiebeln vermengen. Das Dressing und die Petersilie untermengen und mit Pfeffer und Salz abschmecken.
Enjoy!~
This sounds yummy!
[…] Lentil Salad with Red Beets […]
Wow looks absolutely appetizing! So sorry to hear your health condition, but with that yummy looking lentil and beets salad, I’m sure you’re still enjoying the life❤️✨🎉
Oh, thank you. It is actually pretty good and I really enjoy eating it.
Ouuu I love both lentils + beets! 💕
There you go 🙂
I really do admire that you’ve figured out what works best for you with your body. I have several friends with autoimmune disorders who don’t seem to make the dietary adjustments, and I wonder how that can be. But this recipe sounds wonderful to me. I find that as I age that although I don’t have a particular need, I do feel so much better with whole, nutritious ingredients. This is a winner in my book! 🙂
I haven’t figured it out, other’s did this for me. Dr. Michael Klapper his elimination diet suggestions showed me the way. https://www.doctorklaper.com/diet-arthritis-autoimmune
Joe Cross, “Fat, sick and nearly dead” on Youtube, biggest eyeopener ever. My hero and the reason why I juice once a day.
The Paddison program, (Clint paddison on Youtube). While he copies many, he too shows us the way.
The Indian Lady who healed herself. https://www.youtube.com/watch?v=y79_9PSBFyg
and most importantly, the German Ernaehrung Docs (Food Doctors, in German but can be translated by your brower, giving us recipes for almost every disease that can be controlled with and by food.
I only follow their path.
You follow, but you were willing! I think that’s what separates you from so many. I am going to check out these websites and see if there’s a way to share some of the information. I do have one friend who’d be very open. Thank you.
No, I wasn’t willing. I gave it a try for 90 days but only because the constant, lingering pain was getting to me. After the 90 days, when I felt the difference, that’s when I was willing to keep up and search for the last pieces of the puzzle.
https://www.ndr.de/fernsehen/sendungen/die-ernaehrungsdocs/rezepte/index.html
You’ve done your research! I don’t know German, of course, but I can see those are healthy and really delicious recipes. You have plenty to choose from! 🙂
This looks soooo good. I’m going to have to try making this.
I hope you will.
That recipe looks good, but I am not a big fan of cooked beets. One of the few vegetables I don’t like.
I sometimes use squash or other vegetables myself. I do have to admit I love beet, especially the yellow ones.
This is my type of food ‘by choice’. I am ‘mostly’ vegan, which suits my tummy and my health. I love this recipe with its dressing. I would substitute maple syrup, but apart from that, it’s perfect for me.
So sorry you suffer from all those horrible things. But, eating healthily is amazingly great for what ails us.
Oh yes – our food bill is less now than when we were mostly meat eaters! Beans and veggies are so much cheaper!
Oh gosh did I write Maple Syrup? So sorry, I use honey. I am mostly vegan as well and enjoy my new lifestyle more than I thought.
You are right about the food bill, if my husband would stop eating meat…sigh.
No, no… You did write honey, but it is me who would use maple syrup instead! Sorry for the confusion!
It’s been a couple of years now, maybe three, and I absolutely love it. There are so many great vegetarian/vegan recipes available. I generally make huge amounts so as to take advantage of freezing in meal size amounts. So convenient.
What made you become a vegetarian/vegan if I may ask?
I am a spiritual medium and follow the advice my guidance give, such as here~
https://abcofspiritalk.net/2020/02/10/about-becoming-vegan/
Then in July of this year they gave me this advice~
https://abcofspiritalk.net/2021/07/16/a-change-of-eating-pattern/
so now I’m eating some sea food like salmon every now and then. But, I love being veg/vegan and would eat this way by choice because ‘meat’ doesn’t sit well in my tummy. Sea food is not so bad, but red meat and chicken makes for a feeling of being bloated and uncomfortable!
As I mentioned, I keep finding the most delicious recipes. And, I do love to cook. I think you have to enjoy cooking to be a veg/vegan. Most recipes do take longer than meat and three veg, as you would know. The convenience of making huge quantities that can be frozen in meal sized portions makes up for this.
I’m also quite lucky in that my man loves everything veg! He will occasionally eat chicken at a restaurant, but, really enjoys anything I put forward.
Sorry for the long winded explanation! 🙂
No need to be sorry, it was very interesting and I appreciate you sharing it with me.
Your recipe sounds appetizing and, what’s more, I’ve got all the ingredients. Of all the foods I’ve had to eliminate from my diet, I miss cheese the most.
Goodness Rosaliene, I didn’t know you had to eliminate cheese as well. I miss it, I have tried vegan cheese and surprisingly enough, I like it. Living without dairy is harder than I thought.
I haven’t tried vegan cheese. Will give it a try, too.
If you have Netflix, watch “Raw vegan and not gross,” this lady is vegan, eats raw food and her recipes, including vegan cheese are really good. She is cute, different from the typical ‘tv cook’ just a delight to watch and you learn a lot.
We eat some kind of dried bean meal several times a week. Not quite as fancy as your dish. Everything into the crock pot. I am going to try adding some curry the next time I fix.
I remember buying a lb bag of split green peas for $.29.
Now I pay over $1.50.
Still cheaper than dining out for a steak dinner AND better for you too.
I am eating ‘fancy’ because I had to eliminate so many foods from my diet. I thought I might have some fun with what is left to eat. 🙂
As for the prices on food and living, I am starting to wonder how people will be able to afford all of it?
The quotation you have chosen is very apt. This recipe looks delicious.