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Sweet Potato – Lentil – Kale Salad

From The Kitchen of Dr. Gloria

So many of you keep asking for more healthy anti-inflammation (night-shade FREE) recipes and this time of year the kale is abundant, this is one of my favorites…every time I bring to a social gathering it’s gone before anything else!

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You Need:

  • 1 ½ cups brown lentils + approx. 3 cups chicken or vegetable broth
  • 4 cups peeled & chopped sweet potatoes (cut into cubes) NOTE: I use the white sweet potatoes but the orange ones are fine, each part of the country calls them something different. In the West, we call the orange ones “yams”, either way they’re delicious.
  • 1 TB CamelinaGold oil, Coconut or Olive oil
  • ½ head organic kale (very finely chopped)
  • 1 red onion (chopped)
  • 1 bunch fresh cilantro, (finely chopped)
  • For the dressing:
  • 1-2 TB oil of your choice
  • 2-3 Tsp. Agave syrup or Natural Sweetener like LoHan (Lakanto)
  • 1 TB za’atar* seasoning
  • 2 large oranges juiced
  • Salt and Pepper to taste
  • 2 TB white balsamic vinegar or the flavored Tangerine/Ginger White balsamic vinegar. NOTE: I get mine from Olive Branch Vinegars made by “A Taste of Eden” and if there’s no store close by you can order online at www.atasteofeden.com.

Place lentils and broth on medium heat in pot until all liquid is absorbed but leave lentils a little al dente.
Place cubed sweet potatoes in a steamer or pot with water and cook until al dente (if you cook too much they’ll become mush).
While potatoes and lentils are cooking…whisk together all the ingredients for the dressing.
After lentils and potatoes are cooked, strain them and add to a large bowl and combine the cilantro, kale, red onion and dressing – toss well. Adjust sweetness to your taste.

NOTE: This can be served hot as a main dish or chilled as a cold salad…delicious either way.

OPTIONS: You can also cook a combination of wild and brown rice and quinoa and mix with the lentils. Use any gluten-free grain your family likes best…

*Za’atar is a generic name for a blend of seasonings used in the Middle East. The following is how I make my blend.

  • 4 tablespoons ground sumac
  • 2 tablespoons whole thyme
  • 3 tablespoons toasted sesame seeds, coarsely ground (toast in dry cast-iron skillet or heavy bottom skillet, be careful not to burn or they will turn sour.
  • 2 tablespoons oregano
  • 2 tablespoons ground marjoram
  • 1 teaspoon savory
  • 1 teaspoon basil
  • 2 tablespoons coarse salt


Be sure to crush all herbs either by hand in a mortar & pestle or in an electric spice grinder to release the flavors and aroma. I make this recipe and keep handy in a spice jar properly labeled.  Enjoy!

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