Friday, December 20, 2013
Marinated Cucumber Tomato Hemp Seed Salad, Butternut Squash Lentil Walnut Kale Curry, Today's Lunch!
From top left - Butternut Squash, Lentil, and Kale Curry (Recipe Below), on the side - Cucumber, Tomato, and Hemp Seed/Hemp Heart Marinated Salad (Recipe Below), at bottom - store brought dried crisp "snapeas"...I found at a random store that aren't too bad but I will be dehydrating some of my own in the near future.
3 T Red Wine Vinegar
2 T (or less) of Wholesome Sweeteners' Organic Sugar
1 to 2 T Hemp Seeds/Hemp Hearts (Manitoba Harvest)
I marinated it overnight in the frig. It's very flavorful and yummy! Since I haven't gotten cut with the decor in the Bento Boxes I'm hoping the colors of Red & Green will qualify for this week's Christmas Theme?
I did the following...
1-pound of Butternut Squash
1 C Kale
Splash of Grapeseed Oil (Wildtree Basil Pesto Flavor)
2 tea Curry Powder
1/2 C Walnuts
2 T Cilantro
Lime Juice to Taste
Participating in: Pin Me #64, Bento For Kidlet's Meatless Monday, Freedom Fridays, Bento Blog Network #116, Leftovers On Fridays,