With the start of the New Year, many of us are in more contemplative states, pondering and discussing new plans of the coming year, what we’d like to leave in 2016, and new goals for 2017. I don’t put too much emphasis on New Year resolutions because I believe we can make changes at any time, but I do see the mark in time as an opportunity to take stock of what has occured over the past year. With 2016 being my first year living in New York City, so much has been different than the previous year; This year brought a new apartment, two new jobs, new friends, and new cousins.
While big changes can be exciting and exhilarating, a goal for 2017 is to approach the new year with a sense of wonder, to do something a little different every day. When discussing New Year goals with friends, one friend shared that she plans on looking up more instead of walking with her head down. We so often hear goals involving more exercise, healthier eating, and more sleep, but something as subtle as looking up can bring change to the day. These subtle differences and deviations from routine can open us up to experience something new. I often think of the Albert Einstein quote, ” Insanity: doing the same thing over and over again and expecting different results.” It’s definitely easier and more comfortable to get set in our ways of doing things, but who knows what we’re missing out on by not trying something new.
I’m always in awe of how the same ingredient prepared in different ways can take on a whole new taste. When spiralizing vegetables became all the rage, it didn’t take me long at all to jump on the zucchini noodle (zoodle) bandwagon. So when my favorite spiralizer was on sale for Black Friday, I jumped at the opportunity to gift one to my parents. Home for Channukah, I removed the brand new untouched spiralizer from its packaging to give a “tutorial,” hoping it would inspire use of their new gadget. My dad is on a beet kick due to its rich nutritional value, so I grabbed his favorite vegetable to give it a spin.
While “Zoodles” have become a regular meal in my rotation, the only vegetables I had previously spiralized were onions and potatoes. I eat beets often, but mostly cubed and roasted, thrown on top of salads. Seeing the beautiful red spirals, i felt as if I was experiencing a whole new vegetable. Over the next few days, I found myself adding the beet noodles on top of just about everything I was eating. While my intention had been to inspire others to try something new and different, I ended up inspiring myself.
Lentil Beet Salad
1 cup Lentils*
Coconut (or other) oil
1 cup Butternut Squash, cubed
1/2 cup Cherry Tomatoes, halved
2 small Beets
4 cups Mixed Greens
1/2 cup Original Hummus
2 tablespoon fresh Lemon Juice
1 tablespoon Water
*I used these True Roots sprouted Lentils- they’re SO quick to make
- Preheat oven to 400’F. Coat cubed squash in coconut (or other oil), sprinkle with course sea salt, and roast until tender- about 25 to 35 minutes.
- If using the sprouted lentils, cook according to packaging directions. If using bulk lentils, bring 3 cups salted water to a boil in a medium saucepan. Add lentils and simmer until tender- about 15 to 20 minutes. If the lentils are older, they will take a little longer to cook.
- Peel beets and spiralize into noodles. If you don’t have a spiralizer you can grate them using a food processor or grater.
- Add hummus, lemon, and water to a small bowl and whisk to combine. Add additional water until it reaches your desired creamy consistency.
- Assemble salad, dress, and enjoy!
I love serving the warm vegetables over the crisp greens for a winter salad. It it also tasty room temperature or cold.