The Kojo Nnamdi Show

I am a vegetarian, so I cook a lot. One of my favorite, easy meals is rice and lentils. It's pretty simple and my non-veg friends like it. I cook equal parts rice and lentils in a rice cooker with some spices. Meanwhile, I sautee some onions in olive oil. Then I combine them when the rice and lentils are done. I have a programmable rice cooker, so I can program rice and lentils to be cooked by the time I come home from work!

Rice and Lentils Recipe
Ingredients

• 3/4 cup rice (I like brown)
• 3/4 cup regular, brown lentils
• 3 1/4 cup water
• 1 TBS paprika
• 1 tsp corriander
• 1 tsp garlic powder
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/2 tsp salt
• 1 onion
• 1 TBS olive oil

Steps

1. Cook rice and lentils like you would regular rice. Combine the rice and lentils with water in your rice cooker or a pot with a tight fitting lid. Add spices to the mixture so they flavor the rice and lentils while cooking
2. Meanwhile, dice your onion and sautee it in olive oil
3. When the rice and lentils are done, add the sauteed onion. Add the salt and mix well.

I like to use a lot of raw food recipes. They are quick and simple and you know they are healthy because all the ingredients are whole pure fruit, veggies, and nuts. My little one loves it and loves to help mash and sample the ingredients as I am "cooking".

The desserts are especially delicious and a great alternative to the sugar and preservative laden super market desserts.

Here is a recipe for a pie crust that can also be rolled into small balls and taken along for a healthy snack:
1/2 cup pitted dates
1 1/2 cup almonds (or pecans or pistachios or a mixture)
A couple tbs of soy milk or whole raw milk or water

In a blender or food processor blend nuts until finely ground then add dates then add the liquid ingredient little by little until the mix starts to stiffen and chunk up. Take out the mixture and form a pie crust or form into balls - use a little rice or oat flour to keep it from getting too sticky. Eat now or later! The dates add a sweet almost caramel flavor and you'll find its sweet enough without adding sugar.

I have another cookbook recommendation that's very much in keeping with today's topic. I recently purchased the cookbook "More with Less" by Doris Janzen Longacre, and it has not left our kitchen counter since I brought it home. The recipes are focused on providing tasty meals using inexpensive, wholesome ingredients and basic pantry staples. A bonus for the weeknight cook: the recipes come from around the world, yet none of them are fussy or complicated.

Impeccably timed show! I'm the mother of two young boys, ages 5 and 2. I work full time and last week I launched a blog, Weekly Greens (www.weeklygreens.com), that offers weekly menus, recipes and a shopping list. I use the season's freshest produce to build easy-to-make meals each night of the week. I've found that keeping a few pantry staples on hand and a freezer full of things like shrimp and chicken breasts really helps. I'm updating the blog at the end of each week with the new feature ingredient, menus and recipes for the following link. Bon appetit!