The Record's LENS Blog

In the LENS section today, we have a story that shares the story of a woman who is working to educate people on the importance of tasty food for patients undergoing cancer treatments. Here are two recipes she developed that are nutritious and taste decadent.

Orange Pistachio Couscous
Note: Find the recipe for Magic Mineral Broth online at www.RebeccaKatz.com.
Ingredients
• 1/4 cup shelled pistachios
• 1 1/2 cups whole wheat couscous, rinsed in cold water
• 1 1/2 cups boiling Magic Mineral Broth or water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon sea salt
• Pinch freshly ground pepper
• 1/2 cup chopped fresh mint
• 2 scallions, white and green parts, finely chopped
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon orange zest
• 2 tablespoons extra-virgin olive oil
• 1/2 cup raisins
Instructions
Preheat the oven to 325 degrees. Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed.
Add the cumin, coriander, salt, and pepper, stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
Combine the couscous, mint, scallions, juices, orange zest, olive oil, raisins, and pistachios and mix well, then taste and adjust seasoning. You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors. (Store, refrigerated, up to four days. The flavor deepens as it sits.)
Variation: Make this a meal in a bowl by adding 1 cup of cooked chickpeas at the end.
Makes six servings.
Source: Rebecca Katz, www.rebeccakatz.com

Mediterranean Lentil Salad
Ingredients
• 1 cup dried lentils, such as Le Puy green lentils, rinsed well
• 1 clove garlic, peeled and smashed
• 1/4 teaspoon dried oregano
• 2 bay leaves
• 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon brown rice vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1 red bell pepper, seeded and diced small
• 1 small cucumber, seeded and diced small
• 1/4 cup pitted Kalamata olives, rinsed and sliced
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 ounces organic feta cheese, crumbled
Instructions
Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint and parsley and combine, then taste and season as needed with another pinch of salt, a few grinds of pepper, or lemon juice. Serve with the feta cheese sprinkled over the top. (May be stored, chilled in an airtight container, 3-5 days.)
Makes six servings.
Source: Rebecca Katz, www.rebeccakatz.com