Project Description

I’m certain that YUM never would have come into being if it hadn’t been for my 17-year-old daughter Alex. It’s quite a story that I share more about in the book. In addition to her inspiration on many levels, Alex and I were privileged to be able to attend Cherie Soria’s Living Light Culinary Institute in Fort Bragg California in 2013, where we became  Raw Food Chefs and Instructors together. We later returned to Living Light in 2014 when we again shared our studies together, becoming Advanced Raw Food Nutrition Educators. Witnessing Alex’s creativity and her ability to capture the essence of nutritional science in her own fresh way was a privilege I will always treasure.

Many of Alex’s brilliant creations are included in the book of YUM. Alex also enjoys sharing her passion for creating beautiful food with her friends and last year decided to create her own fabulous blog called Cupcakes and Kale xoxo . Her blog is filled with gluten-free plant-based recipes that she has created herself. This lentil salad recipe is one that our family has absolutely fallen in love with and she has offered to share it as a guest submission here for you to enjoy as well. This is a recipe you will definitely want to try—the basil is intoxicating in it, sending the flavour over the top!


Alex's Lentil Salad
This is one of the most insane things I’ve ever tasted. I’m not even joking. It seems really boring, but I promise it’s not!!!! It’s so good!!!!!!!! I made it 3 times in the past week, because it’s so easy, so delish, so healthy, so low-maintenance (yay no dishes!), and I’m just really excited about it. Also, use this recipe as a guideline, because you can use whatever veggies you have. I have tried cabbage, carrots, kale, onion, etc, so just experiment!
Recipe Type: Salad
  • 1 cup green lentils
  • 1 cup low sodium vegetable broth (or normal veggie broth, but maybe omit the salt later. Just taste it to see!)
  • 1 cup water
  • ¼ cup lemon juice
  • 1 tbsp tamari
  • 1 tbsp avocado oil
  • 1 tsp rice vinegar
  • ½ tsp salt
  • 1 small handful of basil leaves, cut into chiffonade
  • ½ red pepper, seeded and finely diced
  • ½ small cucumber, finely diced
  • 1 small head (is that what it’s called?) of bok choi, finely sliced
  1. Rinse the lentils thoroughly, add them to a medium saucepan over medium heat with the veggie broth and water, and bring to a boil over high heat.
  2. Then reduce the heat and simmer, uncovered, until almost all the liquid is absorbed and the lentils are soft (about 20 minutes). If the lentils aren’t soft and the liquid runs out, add more water.
  3. Once the lentils are soft, add the rest of the ingredients, and taste it to see if it’s good. Adjust as necessary. Hope you like it!!