It's all about The Dirt:

Want a delicious, healthy and energizing snack, but it’s too hot to cook? Great as an appetizer or a meal, these Avo Olive Nori Rolls are packed with delicious flavor and nutritious goodies. For more protein, add some lox or some sliced turkey. Best of all, they’re simple to make.

Ingredients:

1 large ripe avocado
1 small tomato
3/4 cup pitted olives
1 tsp Nama Shoyu (or soy sauce)
Wedge of lemon
Sunflower sprouts (grow your own to save!)
4 nori sheets

Preparation:

Chop the tomato and olives.
Combine avocado, tomato and olives in a bowl. Add Nama Shoyu and squeeze on a bit of lemon. Stir ingredients for about 10 seconds, just to mix up.

Add a large scoop (about a half cup) of the mix to the center of a nori roll. Spread the scoop across the nori so that you will have an even amount throughout the length of your roll. Add a handful of sprouts and roll up your nori sheet.

Slice and enjoy! (Makes 4 rolls)

(Photos and recipe from www.sunfood.com)

Ingredients:
1-1/2 cups lentils, any kind
3 cups of water
3 vegetable bouillon cubes (no msg)
1/2 tsp garlic granules
1/2 tsp real salt
1 medium onion, diced
2 cloves garlic, minced
1/2 red bell pepper, diced
1 medium zucchini, sliced
2 carrots, chopped
3 tbsp olive oil
4 cups diced canned tomatoes
2 tsp fresh or dried basil
6 cups cooked brown rice
1 tomato, sliced
1 tbsp fresh parsley

Directions:
Wash lentils and cook in saucepan with water, 1 bouillon cube and garlic for 45 minutes or until tender. Sauté vegetables and garlic in oil in large skillet until onions are transparent. Add tomatoes, basil and 2 bouillon cubes to the sautéed vegetables. Simmer until all vegetables are tender. Add the cooked lentils to the vegetable mixture and then stir in cooked rice. Bake in a lightly oiled 13″ x 9″ baking pan for 35 minutes at 350°. Garnish with sliced tomato and parsley. A hearty but light meal. Makes 8 large servings.

Recipe from “Your Goose isn’t Cooked…Yet! Why to cook nutrition book” by Hal A. Huggins DDS, MS
Photo: http://i.treehugger.com/files/lentils.jpg

Tamale Pie

This yummy pie is a weekly staple in our house. We’ve put spinach, zucchini, carrots or grab any other veggie. The bean protein can be substituted like ground bison or turkey. And with a major time squeeze, it turns into a veggie/bean stir fry with polenta on the side.

Filling
1 med. onion, chopped
1 clove crushed garlic
2 tbsp olive oil or coconut oil
2 tsp chili powder
1/2 tsp cumin
2 cups of cooked pinto, kidney or black beans
1 tsp celtic sea salt
2 tbsp tomato paste
1 can black olives, chopped
1/2 cup of fresh corn
1 green or red pepper
1/2 cup of chopped celery

Crust
3 cups of boiling water
1 cup of polenta or coarsely ground cornmeal
1 tsp salt
1 tsp chili powder
1 can chopped green chilis
1/4 cup grated cheddar cheese

Sauté onion and garlic in oil. When soft, add chili powder, cumin and garlic. Continue to cook until spices are fragrant. Meantime, mash beans and mix with tomato paste into the onion, along with the other filling ingredients. When hot, set aside.

Stir cornmeal into boiling water. Cook and stir until thick, adding the salt, chili powder and green chilis once the mixture comes to a boil.

Grease an 8″ x 8″ pan and spread 2/3 of the cornmeal mixture over the bottom and the sides; then pour the bean/veggie mixture into the cornmeal crust, and layer the remaining cornmeal on top. Sprinkle the top crust with cheese and cook on 350° for 30 minutes. Serves 4 generously. Enjoy!
Recipe shared from The New Laurel’s Kitchen.