Candy Bird Nests

I thought I'd post a fun treat for Easter, instead of another lentil recipe. There are lots of variations of this recipe, but I prefer shredded wheat to the hard "Chinese noodles". What are those "noodles" made of anyway?

Candy Bird Nests

16 oz of good quality chocolate
4 C of unsweetened shredded wheat cereal (large biscuit type)
36 egg shaped candies 

Tools needed:
Small saucepan 
Large glass bowl
Whisk
Spatula/scraper
Cupcake/Muffin pan
Paper cupcake liners (optional)

Add about two inches of water to the saucepan. Bring water to a boil, then reduce heat to medium-low. Rest the glass bowl on top of the saucepan. Break the chocolate into pieces and add to the bowl. As the chocolate begins to melt, stir gently with the whisk. You may need a towel or oven mitt to hold the bowl while you stir. When the chocolate is smooth and completely melted, remove the bowl from the heat and place on a towel, on your countertop. With your hands, crush the shredded wheat biscuits over the chocolate. Using a large spatula (scraper type) gently fold the chocolate over the wheat. Continue to turn over the mixture until all the wheat is coated in chocolate. With a spoon, evenly distribute the mixture between the twelve cups of the cupcake pan. Using a teaspoon, gently press the centers down and toward the sides, creating a little well. Place three candy eggs in each nest and press gently. Cover with plastic wrap and place in the fridge for 20-30 minutes. Carefully lift the nests out of the pan using a butter knife, and arrange on a plate. 

Vegetable Pad Thai

1 8 oz box Brown Rice Noodles

3 TBS Tamari or Soy Sauce

1 TBS Fresh Lemon Juice

1 TBS Honey, Brown Rice Syrup or Agave

1 tsp Crushed Red Pepper Flakes

Peanut Oil

1/2 C Peanuts, ground

2 Carrots. grated

1 C shredded Red Cabbage

1 C Mung Bean Sprouts

1 bunch Green Onions, diced

4 Shiitake mushrooms, sliced

3 Cloves of Garlic, finely diced

1/4 C chopped Cilantro

8 oz Organic Teriyaki Tofu, cubed

In a small bowl, combine Tamari, Lemon Juice, Honey, Red Pepper Flakes and set aside. Fill a stock pot with enough water to cook the noodles and bring to a boil. 

In the meantime, Add a few tablespoons of peanut oil to a large, deep saute pan. Add all ingredients, except for the tofu, peanuts and cilantro. Saute over medium heat until the veggies start to soften.  Add the tofu, peanuts and Tamari sauce. 

Add your noodles to the boiling water. Be careful to not over cook them! They should only take a few minutes. Drain and add to the saute pan. Combine well with the veggies, sauce and cilantro. Serves 4.

Notes: You can use other vegetables, like broccoli, zucchini, etc. Adjust the spiciness by decreasing or adding more red pepper flakes. 

Red Lentil Soup with Cauliflower

I don't think cauliflower gets enough credit for all the health benefits it provides. It's high in vitamins C and K, which means it's an excellent antioxidant and anti-inflammatory food. It's also high in fiber. so it's good for your heart and digestive tract. This easy to make soup would be great with some garlic naan!

Red Lentil Soup with Cauliflower

1 C dry red lentils

1/2 onion, diced

3 lg carrots, quartered and diced

3 stalks of celery, halved and diced

2 cloves of garlic, finely diced

2 TBS extra virgin olive oil

1 6oz can of tomato paste

2 TBS red curry paste

1 TBS curry powder

1 small head of cauliflower, core removed and florets crumbled

1/4 C chopped cilantro

sea salt

6 C water

Add oil to a large soup pot. Add carrots, celery, onion and garlic. Season with salt and saute over medium heat for ten minutes. Add the lentils, water, curry and tomato paste. Bring soup to a gentle boil, then reduce heat and simmer for 30 minutes. Add the cauliflower and simmer for an additional 15 minutes or until the cauliflower is tender. Garnish with Cilantro and serve.

NOTES: If you'd like this soup to be vegan/vegetarian, check that the curry paste is not made with fish. The red lentils do not hold their shape like other varieties. They give this thick soup a wonderful texture. Adjust the curry to suit your taste! Serves 6.