The first essential component of social justice is adequate food for all mankind. Food is the moral right of all who are born into this world – Norman Borlaug
Although so much of my everyday focuses on how to get healthful plant based foods into the bowls of the everyday eater, countless children, seniors, and families across the United States and internationally struggle to fill their bowls at all. In honor of September’s Hunger Action Month, I’ve partnered with DC’s Capital Area Food Bank, the largest organization in the Washington metro area working to solve hunger and its companion problems, to help spread the mantra of their #FillTheBowl initiative. Providing over 100,000 healthful meals to those in need through the sales of their ‘Bowl Challenge’, although the bowls aren’t currently available for public purchase, there are ways, big and small, we can get involved.
1. Bowls can be procured by workplaces interested in competing to #FillTheBowl, with each bowl purchased providing the equivalent of 62 meals. For more information, click HERE!
2. Food Banks are always accepting monetary donations put towards making healthful food available to those in need. If you’re interested in donating to the CAFB, click HERE!
3. The Capital Area Food Bank (and food banks near you) are always accepting food donations. Their most wanted foods typically include: canned tuna, salmon, chicken, vegetables and fruit, peanut butter, hot and cold cereals, grains, and beans. These can be dropped off at the food bank directly.
4. Come to a fundraiser – on October 7th, 2015, an art-filled benefit, hEArT, will be held in CAFB’s outdoor Urban Demonstration Garden. For more information and tickets, click HERE!
And because I couldn’t leave the bowl empty, today I couldn’t be more excited to share my Lemony Red Lentil and Crispy Kale Curry, a one-pot, super simple, and inexpensive yet healthful recipe. Made with an abundance of curly green kale, fiber, protein and iron rich lentils, bright lemon, and warming autumn spices, limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or access to a delicious meal. I serve my vegan red lentil curry over ½ – 1 cup of brown rice or farro, topped with an extra handful of crispy kale.
Lemony Red Lentil and Crispy Kale Curry [makes 6 servings]
1 large bunch curly kale, trimmed, & roughly chopped
2 tablespoons olive oil, divided
1 yellow onion, diced
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground yellow mustard seed
4 cups low sodium vegetable broth
2 cups filtered water
1 ¼ cups split red lentils
juice of 3 lemons, divided
1 cup fresh cilantro, chopped
salt & pepper to taste
Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with foil.
Gently toss kale with 1 tablespoon olive oil and bake for 15-20 minutes, tossing every 5 minutes, or until just crispy. Remove from oven and set aside.
Meanwhile, in a large Dutch oven or heavy pot, heat remaining 1 tablespoon olive oil over medium-low heat. Add the onion, turmeric, cumin, and yellow mustard seed and sauté, stirring frequently, until the onions are very soft.
Increase heat to medium-high and stir in vegetable broth, water, red lentils, and juice of 1 lemon. Bring to a simmer then reduce heat to medium-low. Allow pot to simmer for 25-35 minutes, or until lentils are cooked and soft and soup has thickened.
Remove from heat, season to taste, and stir in juice of remaining two lemons and fresh cilantro. Serve topped with crispy kale. Enjoy!
Nutritional Information [per serving = 1 cup]
266 Calories, 6g Fat, 40.7g Carbohydrates, 16.3g Fiber, 4g Sugar, 14.5g Protein