Hormonal health & the best nacho dip!

Lately, I've been doing a deep dive on hormonal health with a specific focus on endometriosis.  It's alarming the number of women who suffer from this condition and the lack of research out there on this topic.  Painful periods that prevent you from living your life are not a normal part of a woman's health journey.  There is hope out there.  In particular, I've found Dr. Barnard's book "Your Body in Balance: The New Science of Foods, Hormones, and Health" covers a wide variety of hormone related illnesses including endometriosis.  Dr. Barnard is president of the Physicians Committee for Responsible Medicine.  You can also find information on their website at PCRM.org too.  In addition, I really enjoyed his chapter on menopause.  The power of food is significant and nicely detailed in the book.  A great resource for anyone as it also includes erectile dysfunction and other predominantly male topics.  

But onto my next recipe.  I am so thrilled by this one.  As many sat down to watch the latest Super Bowl, I began thinking of the first one I watched.  I was in college attending my first watch party when this incredible nacho cheese dip was served.  It pains me to share the ingredients now as it makes my stomach churn by just the thought of eating that crap but it was delicious at the time.  The original recipe was a can of cream of mushroom soup, browned hamburger, Velveeta (it was my first time ever having it and had no idea about its contents or that it can't even be labeled as a cheese), and a jar of salsa.  I know...please don't judge me.  I had no idea how harmful those ingredients, except the salsa, were.  But now I do.  I set out to recreate it using all health promoting plants and as low in fat as possible.  Enjoy!  

Nacho Cheese Dip:

• Cream of Mushroom Soup: I made this a day ahead.  
• Cheese Sauce: Can also make a day ahead
• Beef substitute: Ditto on making a day ahead
• Jar of salsa: Any kind you like

Combine 1 1/2 cups of the soup with all of the cheese sauce, beef substitute, and a 15 ounce jar of favorite salsa into a slow cooker on low heat.  Once it's warm serve over chips or baked oil-free corn tortillas with a sprinkle of greens. 

Rating: 5 out of 5 loved this so much.  I even got hugs!  

Book affiliate link: https://amzn.to/3YshlUi 

For more: www.feelplantiful.com

Slow Cooker Red Lentil Soup (WFPB, Vegan, Gluten-free)

Another family share recipe, this time from my sister-in-law, Katie.  I love the simplicity of this Slow Cooker Red Lentil Soup so had to try it.  What I wasn't prepared for was my children devouring it! They cleaned their bowls.  Now the taste is pretty heavy on the tomato so I added plenty of the healthy amazing vegan cheese to it and some chopped up spinach for my serving.  They ate it with a little bit of Daiya and some tortilla chips broken up into it.  All gave a thumbs up! I substituted shredded sweet potatoes for the carrot (one child is not a carrot fan) and omitted the basil (we were out). Still a huge success!

Ingredients
2 cups dried red lentils
32 ounces low sodium oil-free vegetable broth
3 carrots, cut into chucks or 2 cups shredded sweet potato
1 15 ounce can dice tomatoes
4 ounce tomato paste
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper

Directions
Place all ingredients in slow cooker for 8-10 hours on low and 4-5 on high.