Nutritional cooking with The Black Health Academy
(FOX 2) - For those in the swing of the January clean eating routine, we've got some new recipes you can add to your docket.
Lisa A. Smith, founder and principal of Professionally Fit and The Black Health Academy, joined us on The Nine to show us how to make a chickpea tuna, and to show us her meatless spin on Sloppy Joes.
You can watch in the video player above, and get her recipes below.
*TuNAH
1 can/box (14 oz) chickpeas (garbanzo beans)-no salt added
Juice of 1/2 lemon + some zest if you like
2 tablespoons vegan mayo (Just Mayo is my go-to brand)
1/2 cup celery chopped
1/2 cup red onion, chopped
1/2 teaspoon garlic powder
Himalayan salt & cracked pepper to taste
dash of cayenne, optional
Flat leafy greens or crackers to serve
1. Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas with potato masher, until desired consistency.
2. Add the rest of the ingredients and mix well, adding any extra ingredients you like. You could also use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency. Scoop a spoonful into your favorite leafy green and enjoy! Also tasty with crackers or as a sandwich!
*Sloppy Joe
1 1/2 cup brown lentils, rinsed and picked over
1 yellow onion, diced (about 2 1/2 cups)
1 red bell pepper, diced (about 1 1/2 cups)
1 1/2 tablespoon chili powder
2 teaspoons paprika
1 1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons red wine vinegar
6 cloves garlic, finely chopped
1 (15-ounce) can no-salt-added crushed tomatoes
8 whole wheat hamburger buns
1/4 cup dried apricots, chopped
1. Place lentils in a small pot. Cover with 2 inches of water. Cover and bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 30 minutes.
2. Meanwhile, heat a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently until onion is golden brown, about 8 minutes. Add chili powder, paprika, cumin, cayenne and tomato paste. Cook, stirring constantly, until spices and tomato paste are fragrant, about 2 minutes. Add vinegar and then use a wooden spoon to scrape up any bits from the bottom of the pan. Add 2 cups water, garlic, apricots and crushed tomatoes. Reduce heat to medium-low and let sauce simmer until it thickens, at least 30 minutes.
3. When lentils are cooked, drain off any excess cooking liquid. Add lentils to the pan with sauce; stir well to combine. Mash some or all of the lentils using a wooden spoon. Toast hamburger buns in the oven, if desired. Ladle 1 cup of the lentil mixture on each toasted bun and serve.