12.22.20 Classmate, Intuitive Cooking, Recipe

Last week I was planning lunch for the chiropractors and wellness team where I work when I found out our newest hire eats vegetarian. I was so excited to take on this challenge! There is a lentil salad recipe I’ve been wanting to try that I thought would be the perfect thing. But… when I searched my cabinet there were no lentils to be found! Not wanting to get out of my cozy house clothes on my day off, I set my mind to coming up with something else.

I hope this encourages you to vere off the rails and try something of your own creation. You can always base it on a recipe you’ve tried before, but here’s the way I start down this creative path: I think of the ingredients I want to use or that I have (split peas). What I want to get from the dish (protein for a vegetarian). What kind of feel or season (a hot dish, fall/winter). What goes with your main ingredient (quinoa and sweet potatoes). What seasonings, add-ons go with this collection of ingredients (cinnamon, nuts, dried fruit). And then decide if you’re going to mix it all together, serve it layered, etc. I served this mixed together because it had to go in a crockpot to reheat at work.

To learn all about “Intuitive Cooking,” visit my classmate’s Instagram @alexandraradway or her blog Radway Functional Nutrition . Alexandra has her own amazing health journey. She is passionate about helping women overcome female health issues, get pregnant, and/or raise thriving babies and children. On Instagram she’s been sharing glimpses of an Intuitive Cooking Class she’s putting together! Sign up NOW! Class starts January 15th. www.radwayfunctionalnutrition.com/intuitive-cooking-school

This nutrient dense, whole food combo is perfect for some who is eating vegetarian or vegan, or as a holiday side dish. Feel free to change the portions to make it more of a quinoa or sweet potatoes dish. The split peas or lentils and the quinoa provide protein. The coconut oil provides good fats to better absorb the fat soluble vitamins in the sweet potato. The walnuts bring a slight crunch with more good fats and selenium. Sweet potatoes are also high in potassium which we would all do well to get more of. Craisins, though high in sugar unless you get plain dried cranberries (kudos to you!), are a great source of antioxidants because of their vitamin C.

This is what I came up with!

Vegetarian or Vegan Sweet Potato, Quinoa, and Lentil Combo

Serves 3-4 as a main dish or 7-8 as a side

Soak time: 4-6 hours

Cook time: 1 hour

Prep time: 30 minutes


2 large or 3 medium sweet potatoes

2 T coconut oil

1 cup of cooked quinoa

1 cup of lentils or split peas

1 tsp salt

½ tsp cinnamon

2 T coconut oil

⅓ cup chopped walnuts

¼ cup craisins


-Soak lentils or split peas for 4-6 hours. Rinse.

-Soak quinoa for 2 hours. Rinse.

-Cube sweet potatoes and toss in melted coconut oil in a 9x13. Roast at 350 for 30-40 minutes or until done.

-Cook quinoa according to package directions.

-Gently bring lentils or split peas to a boil in water or broth. Start with the legume just covered in liquid and add more if needed. You don’t want it soupy. Once tender but not over cooked, remove from heat and drain any extra liquid.

-Mix everything together gently while hot so that the coconut oil melts. Serve warm.