This simple and nutritious meal is a fantastic lunch for a Friday during the season of Lent. It’s packed with healthy fats and micronutrients. Best of all, it’s simple, tasty, and easy.
Lent is a wonderful and sacred season through which we strive to reorient our lives to Christ. Which means Friday’s are an opportune time to do some penance for our souls and for the souls of others. It’s a great way to make some small sacrifices to show our love for the Lord.
Friday’s, of course, are days of abstinence from flesh meat. Although this is an ancient practice of the Church, it’s not always so easy to get into the swing of it.
However, there are lots of easy, simple meals we can enjoy that fulfill the our lenten abstinence and yet provide us with the nourishment our bodies need. Not only that, they’re VERY tasty. Try this one out on Fridays!
So, what’s for lunch? Well … the main ingredient is hard-boiled eggs. But these aren’t boiled the old-fashioned way (although there’s nothing wrong with that!).
These are what I call “instapoted” eggs. They’re pressure cooked and cooled down ultra fast for easy peeling. Here’s how it’s done:
You can use either an Instapot or another type of pressure cooker. I usually add about a dozen eggs (be sure to place the rack at the bottom to prevent burning) and cook them on high pressure for 3 minutes. Once their done, remove and place in ice water. Peeling is fast and easy. Simply let the eggs cool down, crack one, roll it in your hands to fracture the shell and separate it from the egg. Place a few on a plate, garnish with salt and pepper, and slather on some pure 100% virgin organic olive oil.
The other ingredients for this lenten lunch are fresh organic grapefruit, Manchego cheese, organic cucumber slices with salt and garlic sprinkled on top, and sliced Purple Diakon radish.
As you can see, the Purple Diakon Radish is a beautiful violet color, with a white interior. It’s a cool weather vegetable. When grown in cooler climates, its taste is mild. When grown in hot climates, they have a hotter, more “radishy” taste. Crisp yet juicy, I like to eat them raw, after dashing them with sea salt, garlic, and olive oil.
Diakon is a Japanese word meaning “great root.” The Purple Diakon Radish is an excellent source of vitamin C, especially when eaten raw. It also contains folate, vitamin B6, and minerals like Ca, Mg, iodine, and K. It’s also an excellent source of fiber. The leafy greens are edible as well.
Finally, with its robust flavor, Manchego cheese is one of my favorites. It’s made in the La Mancha region of Spain from the milk of Manchega sheep. It’s usually aged between 60 days and 2 years. It has a compact and firm consistency with a hint of buttery flavor.
Lunch On Lenten Fridays
This meatless lenten lunch sports boiled eggs, grapefruit, cucumber, and purple Diakon radish. It's fast, easy and, best of all, really tasty.
- 12 eggs organic
- 2 grapefruit organic
- 1 cucumber organic
- 1 purple diakon radish organic
- 1 tbsp sea salt
- 4 tbsp olive oil extra virgin organic
Add 12 eggs to your favorite pressure cooker, cook on high for 3 minutes.
While the eggs are cooking, slice grapefruit, purple diakon radish, and cucumbers
When eggs are finished, remove and place in ice water until cool.
Peel eggs by cracking and rolling in the palm of your hand to fracture and separate from the shell.
Add sea salt, pepper, and olive oil to taste.
Sprinkle cucumbers and radish with salt and garlic.
Handy stuff you’ll want for this recipe: