Starting a Blog

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As I begin a new adventure with the Alternative Medicine and Natural Solutions family, it is with great pleasure that I bring you my personal wellness blog, which will focus on my own journey to a better and healthier lifestyle.

My first blog inspiration came via dinner party in which a dear friend of mine put a new vegetarian spin on one of my all-time favorites—spaghetti and meatballs.

The Italian in me had her doubts, but after tasting this rich and delicious meal made with spaghetti squash, lentil meatballs, and a homemade, creamy red sauce, I decided I had to share this recipe with the world. Enjoy.

Spaghetti Squash

Roast whole squash at 375 degrees for 90 minutes. Poke holes in the squash so it doesn’t burst while baking. When squash is soft, cut in half lengthwise and scoop out seeds and fibrous strings. Taking a standard kitchen fork, gently shred the remaining pulp into strands.

Lentil “Meatballs” // Serves 4

(Rachel drew inspiration for the lentil meatballs from Sprouted Kitchen, but made a few slight changes to make them a little more her own.)

2 cups cooked lentils
2 eggs, lightly beaten
¾ cup ricotta
¼ cup fresh grated parmesan cheese
1 large clove garlic, minced
½ tsp. fennel seed, crushed
2 tbsp. finely chopped fresh Parsley
Pinch of dried or fresh thyme
1 tsp. each sea salt and pepper
2/3 cup breadcrumbs

(Rachel suggests using green or black lentils because they hold their shape and are less mushy than red or yellow, etc.)

Pulverize the lentils in a food processor and put them in a large mixing bowl. Add eggs, ricotta, parmesan, garlic, fennel seed, parsley, thyme, salt and pepper and stir until everything is mixed together well. Add in the breadcrumbs and let the compound sit for 20 minutes.

Preheat the oven to 400 degrees. Check the lentil mix making sure it holds together well. If it seems wet and is falling apart, stir in another tablespoon or two of breadcrumbs until the ball stays together.

After lining a baking sheet with parchment paper, roll the mix into balls and line them up on a baking sheet. If you like a bit more of a crust, brush them with olive oil.

Bake on the middle rack for 15-20 minutes until the tops are golden brown, and then gently turn the balls over halfway through baking. Remove to cool slightly.

You can check out the original recipe here: sproutedkitchen.com/home/2011/12/29/lentil-meatballs-in-lemon-pesto.html

Gallea Tomato Cream Sauce // Serves 4

1 cup chopped onions
1 cup tomato sauce
2 tablespoon tomato paste
½ cup heavy cream
1 teaspoon sugar
Splash of white wine
Pinch of salt and pepper

First, sautee your onions in olive oil until soft. Combine your onions with the remaining ingredients and simmer on low-medium for 20 minutes.

Put lentil meatballs and red sauce over strands of spaghetti squash and take in every savory bite.

Although spaghetti noodles and balls made of real meat are the traditional way to enjoy this meal, it’s never a bad idea to begin making traditions of your own.

 

**Samantha Fischer is the author of the Sam I Am blog and an editor for Natural Solutions and Alternative Medicine. When not fulfilling editorial duties, she enjoys reading, discovering music, and being active outdoors.