HOLISTIC CHEF EDDIE'S TIP OF THE DAY #100

Wow!!! I can't believe it.  I am actually submitting my 100th Tip of the Day.  What a milestone.  I am committed to helping people attain a high level of health through living a healthy lifestyle.  It is so important to feed our bodies with respect.  It is the only one we have.  Because of the holidays and wanting to fit in, I went off my regimen and ate sugar and high carb treats.  It is a lesson that repeats itself in my life.  Because of this "food" I felt horrible, low self esteem, gloom and doom and depressed.  This is how it affects me.  My body is pure and going off my lifestyle to be like others I have been celebrating with came at a high price.  I'm back on track and feeling a heck of a lot better.  Today I am offering a Vegan delight that I make for family, friends and clients.  Please believe me when I say that I don't fault anyone for what they eat.  I'm not anyone's judge and jury.  I give information so people hopefully will make good choices for themselves.  I wish you blessings and the best of health.  

      VEGAN SAUSAGE WITH LENTILS

1 Sweet Onion, chopped
2 Carrots, chopped fine
3 cloves Garlic, sliced thin
4 Tablespoons Extra Virgin Olive Oil, divided
1 Tablespoon minced Fresh Rosemary
1 Tablespoon Tomato Paste
3 cups Vegetable Broth
1/4 cup Red Wine, Cabernet
2 Tablespoons Braggs Liquid Aminos
1 cup Brown Lentils
2 cups roasted Butternut Squash
1 Bay Leaf
1 pound Vegan Sausage (mild or hot)
1/2 cup chopped Cilantro Leaves

1)  Preheat the oven to 400 degrees.  Cut the Butternut Squash into small cubes.  Toss them in a bowl with 2 Tablespoons Extra Virgin Olive Oil.  Place in the oven and roast for 30 minutes.  Remove and set aside.
2)  In a large skillet over medium heat add 2 Tablespoons of Olive Oil.  When the oil is hot, add the Onion and Carrots and cook until soft, about 10 minutes.  Add the Garlic, stir and cook for 1 minute, not allowing Garlic to brown.  Add the Vegetable Broth, Red Wine, Braggs, Rosemary, Bay Leaf and Tomato Paste.  Stir until combined.  Raise the heat to high and add the Lentils. 
3)  Slice the Vegan Sausage (mild or hot) in thin slices and add to the skillet.  Reduce the heat to simmer and cook for 30 minutes until the Lentils are soft but hold their shape.  Add the Roasted Butternut Squash.  Cook for 5 minutes and turn off the heat.  Add the Cilantro and serve.   Enjoy!!