Want to Live to 100? This Man Tells You How

• Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
• In a food processor, pulse the cauliflower into rice-size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeño until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic, and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook for another 3 to 4 minutes, or until the cauliflower is tender.
• Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.

Makes 6 to 8 servings

Cook’s Note: With its hearty, chunky consistency, the cauliflower lentil rice can also be served as a side dish with refried beans, guacamole, or salsa or used as a filling for enchiladas.

• In a medium mixing bowl, use a fork to roughly mash the avocado, leaving the texture slightly chunky. Add the chopped onion, jalapeños, cilantro, lime juice, salt, cumin, pepper and cayenne, then mash the mixture some more.
• Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Refrigerate until ready. Just before serving, add the tomatoes to the guacamole and gently mix. Serve immediately.

Makes 6 to 8 servings

Cook’s Note: Jalapeño peppers can vary greatly in their level of hotness. So start with half the recipe amount and gradually add to the guacamole to your desired degree of kick.