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  • Sister Clare Josef-Maier

Lentil salad and mixed-berry crumble


If you were feeling like something bright and fresh this week, you got your wish! We're all preparing to see less and less of the sun as the weeks ahead progress, so this was a welcome blast of summer freshness before it goes.


Lentil salad


Ingredients: 1cup lentils 1 avocado 1/4 cup corn 1/4 cup kale 1/4 cup spinach 1/4 cup red bell pepper 1-2 tomatoes Salt and pepper to taste Method: 1. Cook lentils in water for about 45 minutes or until soft. (Over cooking will cause lentils to mush) then rinse and let cool. 2. Cut all vegetables into bite size pieces. 3. Combine lentils and vegetables in a bowl. Season with salt and pepper (or any seasoning of your choice). 4. Add cilantro lime dressing & enjoy

Cilantro lime dressing


Ingredients: 1 cup olive oil 3/4 cups lime juice 1 bunch of cilantro 1-2 tablespoon sugar (or more, to taste) 1 tablespoon salt

Method: 1. Blend all ingredients together until combined. If oil is separating from other ingredients, blend more.

Mixed berry crumble Ingredients: 1 cup mixed berries (frozen) 1/4 cup cornstarch 1/2 cup sugar 1 cup quick oats 1/2 cup melted coconut oil 1/4 cup brown sugar 1 tsp salt Method: 1. Mix frozen berries with cornstarch and granulated sugar in sprayed baking dish until evenly coated. Set aside. 2. Combine quick oats, coconut oil, brown sugar, and salt in a bowl until mixture becomes like wet sand. 2. Top frozen berry mixture with the oat mixture. 3. Bake at 350 degrees for about 45 minutes or until golden brown.


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