Ingredients (8-10 Burgers):

• 1 cup dry lentils, well rinsed
• 2½ cups water
• ½ teaspoon unrefined sea salt
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 medium carrot, diced
• 2 cloves garlic, diced
• 1 teaspoon freshly ground pepper
• 1 cup rolled oats, finely ground
• 2 tablespoons soy sauce
• 1 tablespoon turmeric
• 1 cup bread crumbs (we recommend sprouted grain bread, stale, and torn into small pieces and ground in a food processer)

Method for Lentil Burger Recipe:

1. In a saucepan place lentils, water, and salt, bring to a boil, lower heat, cover, and simmer until water is nearly gone and lentils are soft, with splitting skins (about 45 minutes).
2. Sauté the onion, carrot, and bell pepper in oil until softer (about 3 minutes) then add garlic and continue for 30 seconds.
3. Mix the lentils, onions, carrots, pepper, turmeric, and soy sauce in large bowl.
4. Add the ground oats and bread crumbs, mix.
5. Form the lentil mixture into patties (should still be warm), which can now be frozen, refrigerated for a few days, or cooked immediately.

Cooking (2 choices):

1. Heat some oil in a frying pan at ,medium to medium-high heat and place a burger on top. Fry until brown (1-2 minutes). Repeat on other side and serve.
2. In an oven at 400º bake on a greased baking sheet for about 15 minutes.

All ingredients should be organic whenever possible!

Related Reading:

• Lentils
• Mental Health, Physical Health & B Vitamins – Nature’s Valium
• Five Super Protein-Rich Vegan Foods for Healthy Living
• Lentils and Wild Mushrooms In Savoy Leaves

There are so many great things you can say about this dish! Pulses are packed full of protein and are rich in folates. Spinach is probably one of the healthiest foods around; it contains practically every vitamin and mineral.

Quick and easy to make, this is a wonderful evening meal for those in a rush, or an ideal lunch to eat out in the garden.

The ‘Tortilla’ title sometimes confuses people. In Spain a tortilla is not a floury wrap but a thick omelette that is cut up into slices and served as tapas.

Of course, all ingredients should be organic whenever possible!

Ingredients:

• 1 Small Onion Finely Chopped
• 2-3 Cloves Garlic Finely Chopped
• 1 Small Red Chili Finely Chopped
• 4 oz Chickpeas (Ready Cooked or Tinned)
• 4 oz Baby Spinach Leaves Washed
• 6 Large Eggs
• Handful Chopped Parsley
• Pinch Ground Cumin
• Pinch Cayenne Pepper
• Salt and Pepper

Method:

1. In a non-stick fry pan or heavy skillet, sauté the onion, garlic, and chili in a littleolive oil for a couple of minutes until soft.
2. Add the spinach leaves to the onion mixture along with the chickpeas and sauté for a couple more minutes until the spinach has wilted.
3. Sprinkle in the seasonings and the parsley.
4. Whisk up the eggs in a bowl, then pour over the chickpea mixture in the fry pan and roll around to get an even thickness. Cook over a low heat on the stove then finish off under a grill, or bake the whole skillet in a moderate oven until set.
5. Slide out onto a plate, cut into wedges, and serve with a nice tossed salad and red slaw for a health-packed 10-minute meal!

• 4 cups water
• 1 bunch spinach (chopped to fit in blender)
• ½ bunch basil (or about 2 cups loosely packed)
• ¼ small red onion
• 1 med cucumber
• 1 med tomato
• 2 stalks celery
• ¼ cup pine nuts
• ¼ cup olive oil
• 1 med clove garlic
• 1 tsp sea salt
• Pinch of cayenne optional

Blend until smooth

All ingredients should be organic when ever possible!

• 2 cups sugar snap or snow peas
• ¼ cup dried coconut flakes
• 2 tbsp minced shallots
• 2 tbsp fresh lemon juice
• 1 tbsp coconut butter (High Grade)
• 1 tsp cardamom
• ¼ tsp sea salt

Toss together and let marinate for 2 hrs.

All ingredients should be organic when ever possible!

First, pat mushrooms caps with a dash of raw soy sauce and pumpkin seed or sesame oil. Set aside and let marinate for a couple of hours.

Stuffed Shitake Filling

Blend in a food processor:

• 1 cup pine nuts
• ½ cup tarragon
• ½ tsp sea salt

To serve:

1. Fill each mushroom cap with a spoon of Pine
2. Nut Filling and top with a thin slice of fresh ripe
3. mango, 2 small strips of scallion and a sliver of jalapeno pepper.

All ingredients should be organic when ever possible!

This recipe can be as simple or complex as you like. I prefer it to be simple. It’s become a staple meal for me when I’m on the road or camping because it’s so easy to put together.

It might look like a monster of a sandwich, but it’s actually quite light.

• Ingredients for simple recipe:
• 2 large portabello mushroom caps
• 1/2 avocado (or more if you can fit it in)
• 1/4 of an onion sliced
• 1-2 slices of tomato
• 1-2 leaves of some kind of lettuce
• 1/2 lemon
• Optional: 1 teaspoon olive oil
• Optional: 1 teaspoon nama shoyu (unpasteurized soy sauce)

How to assemble:

1. Cut the underside of the mushroom so that it’s as flat as possible.
2. Scoop out half of the avocado and spread as best as possible on the underside of the mushroom.
3. Squeeze lemon on avocado.
4. Layer tomatoes, onions and lettuce on the avocado.
5. Optional: If you decide to use the olive oil and nama shoyu, pour into the other mushroom cap.
6. Place other mushroom cap on top and enjoy.

It does not matter what size jar you use as long as the top one quarter is liquid.

Dry herbs lose their potency within a year. Fresh herbs rot soon after harvest. Tinctures preserve and extract the medicinal properties of an herb in an alcoholic extract. Tinctures may last more than a hundred years.

You can purchase tinctures through Organic Solutions, or you can make your own. They are very easy to make, but the process is time consuming, and it takes months to brew a strong tincture.

All of our formulas are available to the public. If we lose business and gain competitors, so be it. We need more herbalists and natural healers in this horrid world of huge pharmaceutical companies and pill pushers in white coats. Be the family herbalist. Be your own doctor. Maybe if enough of you make your own herbal preparations, we’ll drive them out of business.

I’ll drink to that! (Herbal tea of course.)

Stuff for making:

• Blender
• 100 proof alcohol (vodka works well)
• Glass mason jar
• Organic dried or fresh herbs

Stuff for straining:

• Wooden spoon
• Fine kitchen strainer or cheesecloth
• Bottle to put the finished tincture in

Note: Make on the new moon; strain on the full moon. Shake tincture at least once a week

It’s really easy:

Put herbs in blender. Add 100 proof alcohol to cover ¼ inch over the herbs. Blend well to a soupy consistency and pour into a glass jar. Screw on lid.

Let herbs settle for a day to see how much liquid is on top. 3/4 herbs to 1/4 liquid on top is best (see diagram). Screw the lid on and let it brew in the dark for at least 4 weeks or for months if you desire (but remember to strain on the full moon). To strain, pour the entire contents of the jar through your strainer and press all liquid out of the soaked herbs with a wooden spoon. Keep finished tincture sealed as the alcohol will evaporate if left unsealed.

Cheers,

If you want to purchase Organic Solutions tinctures and other products check out our online store, Green Lifestyle Market.