This loaf may just become a staple in your home for so many reasons. One, you can make it on the weekend and then use it in so many different ways during the week. Crumble it up and use it as a salad topper, heat and serve with steamed broccoli and mashed sweet potato or slice it and top with salsa or guacamole. Or, serve with a green salad for a complete and balanced meal. Two, it tastes great!
- 1 cup sauteed onions (in coconut oil)
- 1 cup ground walnuts
- 1 cup lentils (soaked)
- 1 cup brown rice or quinoa (cooked)
- 2 cups shredded zucchini/carrot
- 3 tbsp braggs liquid aminos
- 2 eggs
- optional: BBQ sauce or salsa on top
Put rice or quinoa on to cook. Salute onions in coconut oil. Process walnuts until fine. Mix all ingredients together and cook in 350 F oven for about 40 minutes in a lightly greased (coconut oil) casserole dish or muffin tins. Optional, spread BBQ sauce, ketchup or salsa on top before cooking.
It’s great the next day cold.
This recipe is loaded with finer so that it keeps you full longer and will support a healthy digestive track. The walnuts provide your brain with the fat it needs to function at it’s best. This loaf will provide you with a complete protein because you are mixing a lentil (bean) with nuts.
Linda Ljucovic, Registered Holistic Nutritionist, Oakville