Mount Mazama Lentil Chili – Pile on the Vegetables


Just a few weeks ago we attended a trade show in Seattle. While we were there we stayed with some of Ninon’s family in Redmond. One night the cousins made us the Mount Mazama Lentil Chili for dinner and it was just fantastic. 

The Mount Mazama is our newest soup and we knew it was a good soup but our cousin took it to a whole new level. She added lots of vegetable and extra chopped tomatoes along with the normal tomato sauce. The vegetables did a great job soaking up a little bit of the spicy kick and added a nice well rounded flavor to the dish.

You will need

Chopped tomatoes & tomato sauce
Fresh or frozen vegetables (a freezer bag of assorted veggies works perfect)
Tomatoes etc..

We encourage you to play with your soups a bit. It is so easy to completely change the soups by adding one or two ingredients. Experiment. Enjoy. Then tell us what you did! Share it with us on Facebook or by email .

Gallo Pinto

103_1445My name is Lacey (Read my story here ) and the first time I went to a foreign county I almost starved. I was a meat and potatoes type girl who was dropped into a spicy bean and rice world. I didn’t like to experiment so I lived off PB&J sandwiches and Washington State apples. I always turned down the platanos fritos and the fish that stared up from the plate with their heads still attached but I fell in love with the gallo pinto.

Gallo Pinto was everywhere we went. Breakfast, lunch or dinner it didn’t matter what meal gallo pinto was on the menu. Memories of flavorful bean and rice dishes stayed with me when I returned to the states. Two years later I became vegetarian and started to live off gallo pinto. Gallo pinto,  translated spotted chicken, is extremely simple and a great filler for tortillas or as a side dish. You can spice it up with shredded carrots or finely chopped zucchini. You can eat it with Tabasco sauce or simply with olive oil and salt like I prefer it.

You will need:
3/4 cup dried black beans or 1 can cooked beansGallo Pinto with Williams Family Salsa 3/4 cup rice (Whatever type you prefer)
2 tsp olive oil

1 Tbs fresh chopped cilantro

1. Soak the beans. Cover them completely with water and let them sit over night or all day.
2. Drain  the beans. Then add 3 cups fresh water. Boil for 45 minutes or until the beans are tender.
3. Cook rice according to the directions.
4. Take 1/4 cup of water out of the beans then drain the rest
5. Combine beans, rice, oil, and cilantro (optional).

I like to make a big batch of gallo pinto and homemade tortillas at the beginning of the week. Throughout the week I’ll throw the gallo pinto into a tortilla with avocado, lettuce, tomatoes and cooked broccoli or cauliflower.

The recipe I use for Tortillas can be found here

Daniel Fast time of year

In 2008 the Rill family did the Daniel Fast for the first time. Let me just say right now that it was terrible. We spent so much time in the kitchen cooking and planning meals that almost nothing else got done. It was a time of growth that tested our patience and perseverance to the max.

The fast completely changed the way our family ate. Going into the fast we ate white rice, white pasta, packaged dinners and almost nothing that took more than an hour to cook. Today there is not a box of white pasta in the cupboard or white rice in our pantry. We make all of our bread and tortillas from scratch and we actually enjoy the time we take out of our day to make wholesome food.

What we learned in the Daniel Fast as a family we are also applying to Rill Foods as a company. We started to make our own beef base and vegetable base so we could avoid any artificial ingredients. Our vegetable base is even Daniel Fast okay since we made it without sugar.

If this is your first fast or you just need a little encouragement we would like to let you know that it does get easier and healthy eating seems so much better even after your fast is over. If you would like to buy Daniel Fast soups for you or a friend you can find all our Daniel Fast okay products at Below we have two recipes that got us through our first fast that we still eat today.

Homemade Flour Tortillas

3 Cups Whole Wheat Flour
1 Teaspoon Sea Salt
1/4 Cup Oil
1 Cup Warm Water

Combine all ingredients and mix until a dough forms. Roll the dough into a big ball them tear off 1 or 2 in pieces. Pat the dough into flat round pieces with your hands or a rolling pin. Cook on a hot skillet until both sides have brown specks. *If you let the dough sit in the fridge or on the counter for an hour the tortillas seem to puff up better when you’re cooking them.

Chickpea Salad

1 Cup Chickpeas dried
Desired Fruit and Vegetables


Soak the Chickpeas in water over night. Drain the water then add fresh water to pot. Cook the beans at a boil for 1 hour or until tender. Drain the water then add your cut vegetables and a Daniel Fast okay dressing. We add lemon juice, basalmic vinegar or just a spray or olive oil.