I know, I am late to the game. Everyone has been talking about about Heidi Swanson's new book
for weeks now, and so it is probably old news. I am sure those of you who were savvy enough to buy her book hot off the press have made a dozen or so recipes from it so far and have bookmarked even more. Me? I have about ten or eleven little neon pink and yellow tabs sticking out of the pages of my copy, but yet, I have only made one single recipe - her Green Lentil Soup.
for weeks now, and so it is probably old news. I am sure those of you who were savvy enough to buy her book hot off the press have made a dozen or so recipes from it so far and have bookmarked even more. Me? I have about ten or eleven little neon pink and yellow tabs sticking out of the pages of my copy, but yet, I have only made one single recipe - her Green Lentil Soup. 
Super Natural Every Day:
Well-loved Recipes from my Natural Foods Kitchen
By Heidi Swanson
See here is what happens... I keep flipping through the book, my mouth watering with the turn of each beautiful page and my mind swirling with ideas as I am inspired by Heidi's natural pantry.
But then I flip to the page with the bright green lentil soup.
And I remember how much I loved it. How it was sooooo good. How I had fragrant, satisfying soup without so much as lifting a finger.
And then I make it again.
And again.
And oh my friend is coming over? I think she would like this soup, I suppose I can make it again.
Yeah I have made it four times. Although I haven't quite revealed this part of my personality to you before, I can tell you with certainty - when I find something that works, I stick with it. And this recipe works.
Green lentils in the back, green split peas in the front.
Let me tell you why I think this recipe is my new favorite.
First off, it has lentils which are super healthy - they are rich in fiber, high in iron and protein, and and also a plant chemical called lignan, which I just read might lower the risk of breast caner and fight PMS. Pretty cool ladies. Also, I know this recipe works with green lentils and green split peas, and one of my friends just tried it with regular brown lentils - it works with them all.
My new-found love: Coconut oil.
Second, I am loving this recipe because it uses coconut oil
. I don't know if this is also a place where I am late to the game, but I had never tried coconut oil before this I tried this recipe, and I can say I was totally missing out. I really feel like the world shifted a little bit when I decided to give coconut oil a try. The fragrance when you cook with it is transcending, and it gives an awesome nutty flavor to sauteed vegetables. In this recipe, it reinforces the flavor of the coconut milk.
. I don't know if this is also a place where I am late to the game, but I had never tried coconut oil before this I tried this recipe, and I can say I was totally missing out. I really feel like the world shifted a little bit when I decided to give coconut oil a try. The fragrance when you cook with it is transcending, and it gives an awesome nutty flavor to sauteed vegetables. In this recipe, it reinforces the flavor of the coconut milk. 
Sweet onions from the farmers market.
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