Nut Loaf
This loaf may just become a staple in your home for so many reasons.
First:
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.
Second: It tastes great!
Third: Your vegetarian guests will feel so special..because you have made something special for them that doesn’t involve pasta. (if you are vegetarian you will understand. tee tee)
Ingredients:
- 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
Directions:
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.
Nutritional Nibble:
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.
Enjoy!
Linda Ljucovic, Registered Holistic Nutritionist, Oakville