This month, we'll look at a few fall/winter fruit recipes and also take a basic look at cooking lentils.

Fruit Salad w/Star Anise

Time: 45 minutes

• 2 apples, stemmed, cored, and diced
• 1 pear, stemmed, cored, and diced
• 1 Tbsp. lemon juice
• 2 Tbsp. chopped fresh mint leaves

Dressing:
• 1/3 cup orange juice
• 1 tsp. lemon zest
• 3 whole star anise
• 1 Tbsp. currants
• 1/4 tsp. salt

Prepare the apples and pear and place them in a bowl. Pour the lemon juice over the fruit and mix well.

Put all of the dressing ingredients into a small saucepan. Bring to a boil and then reduce heat. Simmer, stirring occasionally, until it becomes syrupy. Turn off the heat and cover, allowing it to sit for about 20 minutes.

Remove the star anise and pour the dressing over the fruit. Mix well, then serve topped with the mint. You can also refrigerate it for a few hours first to allow the flavors to infuse.

Nutritional info: 4 servings at 18g carb.




Winter Fruit Salad w/Banana

Time: 12 minutes

• 2 bananas, peeled and sliced crosswise
• 2 apples, stemmed, cored, and diced
• 1 pear, stemmed, cored, and diced

Dressing:
• 1 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. salt
• 1/4 tsp. ginger
• 1/8 tsp. nutmeg

Peel and cut the fruit, then place it into a bowl.

Combine all of the dressing ingredients in a small bowl and stir well. Pour over the fruit and toss to coat.

Serve fresh, or refrigerate it for a few hours first to allow the flavors to infuse.

Nutritional info: 4 servings at 32g carb.


Basic Lentil Recipe

This is a very basic lentil recipe that is quick and easy. It's tasty as is, but you can easily tweak it to your personal tastes.

Time: 25 minutes

• 1 cup split red lentils (or any other lentil)
• 1 Tbsp. lemon juice
• 2 1/2 cups water
• 1/2 tsp. salt
• 2 Tbsp. butter

Rinse the lentils and pick them over to make sure they are clean. Add to a bowl and cover with water; add the lemon juice and allow to sit overnight. Rinse well the next day.

Add to a pot along with the water and salt. Bring to a boil, and then simmer until most of the liquid is absorbed. Add the butter and stir well once it has melted. Serve hot.

Nutritional info: 4 servings at 16g carb, 10g protein, 6g fat.


Spicy Red Lentils w/Buttermilk

Time: 25 minutes

• 1 cup split red lentils (or any other lentil)
• 1Tbsp. lemon juice
• 2 cups water
• 1/2 cup organic buttermilk
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4-1/2 tsp. pepper

Rinse the lentils and pick them over to make sure they are clean. Add to a bowl and cover with water; add the lemon juice and allow to sit overnight. Rinse well the next day.

Add to a pot along with all of the remaining ingredients. Bring to a boil, then simmer until most of the water has absorbed. You can make it more like a soup if you leave some liquid, or you can wait until most of the water is gone if you prefer. This recipe works well as a soup.

Nutritional info: 4 servings at 18g carb, 11g protein, 1g fat.


Red Lentils w/Pomegranate

Time: 25 minutes

• 1 cup split red lentils (or any other lentil)
• 1Tbsp. lemon juice
• 2 1/2 cups water
• 1 Tbsp. pomegranate molasses
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4-1/2 tsp. pepper
• 1 Tbsp. olive oil

Rinse the lentils and pick them over to make sure they are clean. Add to a bowl and cover with water; add the lemon juice and allow to sit overnight. Rinse well the next day.

Add to a pot along with all of the ingredients except for the olive oil. Boil, then reduce heat and simmer until most of the water has absorbed. Add the olive oil and mix well. Serve hot.

Nutritional info: 4 servings at 20g carb, 10g protein, 4g fat.