LET ‘LOAF’ RULE…. with bad-ass cashew-cream mashed sweet potatoes.
This is a great combo dish for athletes or anyone looking to keep healthy and eat better in general. A single cup of lentils is 47 motherf*cking grams of protein. Lentils are also loaded with iron, magnesium, B-6, they also contain anti-inflammatory and antioxidant compounds and are clinically proven to lower blood pressure, blood cholesterol, and blood glucose. Bottom line, eat more f*cking lentils. This is a great recipe to do just that. I serve this dish with cashew-cream sweet potato mash to kick it into high gear. Sweet potatoes are incredibly rich in beta carotene which the body converts to Vitamin A and is great for eye sight, lowering risks of certain cancers, supporting a healthy immune system, even bone health. They are high in clean carbohydrates (stop that carbs are bad bullshit) which store energy in the liver and muscles for further use. That energy is called, “Glycogen” and it’s crucial for training. Lack of glycogen causes the “Bonk Effect” which I’ve had happen in training, and even a race, and it sucks. Your muscles literally run out of fuel. So here’s a tasty as f*ck way to get all you need. You can serve this with steamed greens, brocolli or a dope-ass salad. Rock the fuck out!
Lentil Loaf
I multiply this recipe by 4 and make a whole lasagana tray of this. It’s amazing reheated. This amount will produce a 9x5 bread pan sized loaf. Whatever’s cleva’. Always try to use as much organic as possible. Pesticides are toxic as f*ck and they suck for the environment.
Ingredients:
1 cup brown lentils. (rinsed, check for stones)
2 1/4 cups veggie broth. Trader Joes has organic as does ‘Pacific’ brand
1.5 tablespoons cold pressed olive oil.
1 cup diced carrots. (Small cubes)
2 celery stalks (diced fine)
1/2 cup zucchini (diced fine with skin)
1 crisp apple (Peeled, diced fine)
3/4 cup rolled oats (put in food processor, grinded fine)
1/4 bread crumbs
1/2 cup nutritional yeast
3/4 cup walnuts (chopped fine)
1/2 cup apple sauce
1 teaspoon turmeric
1 teaspoon hing (asafoetida)
1 teaspoon cumin powder
1 teaspoon black mustard seeds
2 teaspoons fresh sage (chopped fine)
1 teaspoon salt
1/4 teaspoon black pepper
Directions: Preheat oven to 350
Toast your walnuts in the oven and set aside. Next cook your lentils in the broth. Bring to a boil, cover, reduce your flame and simmer. Once they absorb all the liquid and are soft remove them. If they aren’t tender you can add a little more water and cook them further. Takes about 45-50 minutes. Set aside to cool down. Then mash them up with a spoon or large fork. You can even chop them in the food processor.
Next heat your oil. Drop in black mustard seeds. When they crackle add turmeric, hing and cumin powder. Keep the flame low. Dont burn the shit. Next add carrots, zucchini, celery and saute for 5 minutes. Then add apple, sage, salt and pepper and cook for another 5 minutes until all the veggies are soft. Especially the carrots. Set aside.
Combine lentils, veggie/apple mixture, apple sauce, walnuts, nutritional yeast, bread crumbs and ground oats. Lightly oil a 9x5 bread pan and place in your mixture. Press it down so its firm. Bake for 30 minutes covered.
Meanwhile make your glaze.
Ingredients:
3 tablespoons organic ketchup
3 tablespoons organic barbecue sauce
3 tablespoons organic raw apple cider vinegar
1.5 tablespoons organic maple syrup
1/4 teaspoon toasted sesame oil
Wisk together. Apply to the loaf after it’s cooked for 30 minutes. Place back in the oven for 20 more minutes uncovered. It should be crispy around the edges. Remove and let cool for 15 minutes before serving.
Cashew Cream Sweet Potatoes
Ingredients:
5-7 large sweet potaotes. Pealed cut into cubes
2 cups cashews (soaked in water overnight)
1/2 cup organic unsweetened, unflavored soy, or oat milk
1 tablespoon Miyokos plant-based butter
Salt & pepper to taste
Directions:
Cook your sweet potatoes. Place your cashews in a high speed blender or food processor enough water to cover them. Blend ’til smooth, thick and creamy. You can add water too.
Place cooked sweet potaotoes, cashew cream, butter, salt and pepper in a bowl and use a hand mixer to blend. Make sure there’s no lumps. Lumps are for chumps.
* Plate and serve both with steamed greens, or a salad.
MUSIC BY ILCHUK FOR DANIMALZ MEDIA/NY STORIES