In this podcast Ashly Yaschin talks about micronutrient dense foods with the right mix and amount of specific vitamins and minerals for prenatal and postpartum health.
And, good news for everyone here, she shared one of her special recipes with us, her Mom’s Lentil Loaf w/Heirloom Tomato Jam.
Please let us know what you thought of this conversation and send through any images or stories of the lentil loaf once you try it!
Thanks for tuning in,
p.s. The nutritional studies cited in the podcast can be found in links following the recipe.
Mom’s Lentil Loaf w/Heirloom Tomato Jam
Yield: 1 Loaf Pan – 6 servings
2 c. Green Lentils
¼ c. Olive Oil
1 ½ Yellow Onions, small dice
3 Carrots, small dice
½ c. Fennel, small dice
6 Cloves Garlic, minced
1 tsp. Dried Oregano
½ t. Sea Salt + more for water
3 Eggs (can replace with 3 T flaxseed meal + ½ c. water if making vegan version)
½ c. Bragg Nutritional Yeast
¼ c. Oats
¼ c. Walnuts, toasted
½ c. Carrot Tops, fennel fronds, parsley or kale
2 T Flaxseed Meal
1 recipe Heirloom Tomato Jam (see below)
- Cook lentils in boiling water (add a little salt to season).
- Pulse nuts and oats into flour.
- Small dice vegetables. Mince garlic. Sweat onions in olive oil until translucent, add rest of veggies and caramelize; add garlic and stir. Cook another 1-2 minutes.
- Combine vegetables with rest of ingredients in loaf pan and bake at 350 until outside skin formed about 20-30 mins.
- Top w/heirloom jam and bake another 10-15 mins until browning at edges and bubbly.
Heirloom Tomato Jam:
12 oz. heirloom baby tomatoes
1 T Olive oil
¼ t. Sea salt + more to taste
1 T Apple cider vinegar
1 T Coconut sugar
- Heat a oil in pan over medium-high.
- Add tomatoes and reduce to medium-low heat and sprinkle w/salt.
- Allow tomatoes to sauté and begin to blister.
- Add coconut sugar (just enough to lightly cover tomatoes with sprinkle). As sugar melts add vinegar to deglaze pan.
- Shake around to flip tomatoes.
- Continue to cook on low until tomatoes have blistered and broke and juice becomes jammy, sweet, sour and delicious.
Links to those studies Ashly mentioned: