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Hearty Lentil Loaf

This unusually hearty and flavorful lentil loaf is for the Dabblers and Experienced cooks in natural foods. While at first glance, it may seem time-consuming, you are only actively cooking for 10 minutes on Step 1 and 10 minutes on Step 2. Serve it with mashed potatoes and gravy and add a cream of broccoli soup.

Step 1

Ingredients:

  • cup brown rice, uncooked
  • cup lentils, uncooked
  • 1 vegetable or chicken bouillon
  • 1-2 cloves garlic
  • 1 tsp. Mexican seasoning
  • 1 bay leaf
  • 3 cups water

Directions for Step 1. Bring the water to a boil. Add all the ingredients in Part 1 and bring down to low for approximately 1 hour. You need to check it at 50 minutes.

Step 2

Ingredients:

  • cup almond butter
  • 1 cup rolled oats
  • cup onion
  • 1 egg (can use cup tofu if allergic to eggs)
  • cup tomato sauce
  • 1 tbsp. safflower, sunflower or soy oil (optional)
  • 1-2 tsp. Spike (or some other multi seasoning)

Directions for Step 2. While the lentils and rice are cooking, mix all the Step 2 ingredients in a large mixing bowl. Set aside until the lentil/rice portion is completed.

Preheat oven to 350 degrees.

Add the cooked Step 1 lentils/rice combination to the Step 2 ingredients already in the large mixing bow. Stir and place the mix in a 10 X 10 oil-sprayed baking dish.

Put the dish in the oven for ~ 40 minutes. It should be quite firm and hold its shape when cut.

If you don’t have time for the gravy, then try it with catsup or mustard or hot sauce.

 

 

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Dr. Juniper Martin
11825 SW Greenburg Road,
Suite A2
Tigard, OR 97223
503-443-2332