Easy Salads

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When you just don’t feel like cooking every day of the week, and you’re feeling bad about all the crap you ate last week, this is what you should do:

1. Boil some french lentils, about a 1/4 cup of dry lentils per serving, with twice as much water (rinse lentils, bring to a boil, reduce to a simmer for about 30 mins or so). Strain.

2. Boil some pearled barley (or quinoa, or millet, or wheat berries), about a 1/4 cup per serving – cover generously with water, bring to a boil, reduce to a simmer and cook about 30-40 mins. Strain.

3. Peel half a medium sweet potato per serving, chop into 1″ pieces, soak in cold water for about 30 mins.

4. Chop up a kabocha/buttercup pumpkin into quarters (1/4 per serving) and don’t bother peeling, also soak in cold water.

5. Heat oven to 425F. Rinse veggies, dry and then toss in a little safflower oil, some garlic powder, dried thyme and rosemary. Roast for about 30-40 mins, till tender.

6. Make a vinaigrette: 2 tbsp of good balsamic vinegar, 6 tbsp olive oil, a pinch of salt, a big pinch of brown sugar, some cracked pepper and some minced garlic (this makes enough for about 3 servings).

7. Serve everything warm, mixed up with a salad of spinach, red onion, grape tomatoes, cucumber and avocado.

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