Back to Basics: “These recipes are good!”

RECIPE: Radish & Lentil Salad

During last week’s Kitchen Wisdom talk, I asked a new participant how they liked the food during the cleanse. Their response was “These recipes are GOOD. I am surprised at how tasty everything is.”

This is a great reminder to use our veggie-forward, nutrient-dense, and delicious 21 Day Recipes all the time! Whether your health “projects” include decreasing inflammation, lowering joint pain, managing blood sugar, balancing hormones or simply supporting overall health and well-being, these recipes will help.

With 120+ recipes, and new ones being added regularly, you could try several each week and still not repeat yourself for months. You can peruse our massive 21 Days Recipe doc here.

Though of course I am a great fan of rinse and repeat. Get to know your favorite 21 Day recipes so that you can cook them in your sleep, figuratively.

“Where do I find the recipes?” The link is always included in these twice-a-month 21 Days, Everyday emails. Bookmark the document so you can easily find it when you are looking for recipe inspiration.

I’d love to hear which are your favorites.

And of course, if you have a winner 21 Day recipe that isn’t in our collection, send it along so we can share it.

PS Warm weather months are a great time to do the 21 Days Cleanse. If you missed the Spring group but love to do things in community - considering creating your own personal group. Contact us at [email protected] for help putting something together.

Eating well tastes good,
Kirstin Lindquist

• 3 cups chicken broth

• 1 cup black beluga lentils rinsed

• 3 tablespoons red-wine vinegar

• 2 teaspoons whole-grain mustard

• ¾ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 6 tablespoons extra-virgin olive oil, divided

• ½ cup roasted sunflower seeds

• ½ cup thinly sliced radishes

• 1 medium shallot, thinly sliced

• 2 tablespoons chopped fresh mint, plus more for garnish

• 2 tablespoons chopped fresh parsley, plus more for garnish

Combine broth and lentils in a small saucepan. Bring to a boil, then reduce heat to maintain a low simmer. Cover and cook until the lentils are tender, 15 to 20 minutes. Remove from heat and drain any remaining broth.

Meanwhile, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl. Slowly whisk in 4 tablespoons oil. Reserve 2 tablespoons vinaigrette in a small bowl.

Add the lentils, sunflower seeds, radishes, shallot, mint, parsley and 1/4 teaspoon salt to the dressing in the medium bowl and stir to combine.

Drizzle with the reserved 2 tablespoons vinaigrette. Garnish with more parsley and mint, if desired.

Recipe from EatingWell.com modified for the 21 Days Cleanse