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Tag Archives: Quinoa

CABBAGE CHILI

This was my very first post, along with a smoothie recipe, but I don’t feel it gets much viewing because of my format then,  so, I have decided, since it’s so good, it deserves its own attention and it’s the perfect time of year for it!

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CABBAGE CHILI

INGREDIENTS

This dish is great with Brown Rice or Quinoa, on the side, or on its own!  Also, for a vegetarian version, leave out the beef and substitute with Mushrooms or not!

1 lb Lean Ground Meat (organic)
2 cups Cabbage, med chopped
2 med Leeks, chopped (whites only)
1 can Kidney Beans, rinsed well
2 cups Tomato puree
1/2 cup good White Wine, or water
2 tsp garlic powder or chopped fresh
Sea Salt (to taste)
Hot Chilies
Olive Oil

METHOD

In a deep skillet with a lid, brown meat on med heat and discard excess grease

Rinse chopped Leeks and add to meat

Stir together and add chopped Cabbage

Mix well and cook on med low till soft

Add Wine or Water and bring to boil on med high

Add Tomato puree, Kidney Beans, garlic, salt and Hot Chilies

Cover and turn heat to low

Simmer for about 30 min or until Cabbage is soft

Plate and drizzle with Olive Oil.

Adding the Olive Oil at the end, brings all the flavors out and enhances  your dish, as well as keeping the oil in a super healthy state!

Enjoy!

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LENTIL STEW

This is another dish I grew up with, lets call it Lentil Stew.  It’s a little different from my Mom’s, in the way that my Mother used to make it with pasta.  spaghetti, broken into one inch or so pieces, so yummy!  So I decided to try it with Quinoa and although it did not have that starchiness to it, it was delicious!

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This dish is fast and easy to make, Vegetarian and Vegan, high in protein and is sure to please on those chilly days, when you need something to warm you up inside and out!  The Olive Oil is added at the end, in your bowl.  This makes the flavours come alive and feel velvety in your mouth, a real taste sensation! Add some chillies for heat and your good to go!

LENTIL STEW

INGREDIENTS

1/2 cup Lentils, rinsed

3 cups Water

1 large Onion, chopped

1 large stalk Celery, chopped

1 tbsp Strained Tomato

Sea Salt

Red Chilies

Quinoa or Rice

Organic EV Olive Oil

METHOD

Cook Quinoa or Rice to Al Dente and set aside

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In a sauce pan, bring water to boil,

Add Lentils, Onion and tomato

Turn heat to low and cook covered for about 15 min

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Add chopped Celery, salt to taste and continue cooking, about 10 min, or until lentils are soft

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Add cooked Quinoa or Rice (as much as you like, depending on what consistency you want)

Keep in mind the Quinoa or Rice will soak up some liquid

Turn heat off, cover and let stand for 5 to 10 min

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Plate and drizzle at least 1 tbsp of Olive Oil all over and if you like some heat, sprinkle with red chilli flakes

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This version has raw, chopped Baby Spinach!

Enjoy!!

QUINOA WITH BAKED SPAGETTI SQUASH AND TOMATO SAUCE

This recipe is so easy and super delicious. Great for when you’re having a craving for something smothered in tomato sauce! I came up with this when I was making my Quinoa Lasagna. I had some left over ingredients so I just threw this together and enjoyed every last mouthful! Hope you do to!

INGREDIENTS

Cooked Quinoa

Baked Spagetti Squash

Tomato Sauce

Parmesan Cheese, optional

Chopped Parsley

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Viola! Delish!

ENJOY!

MEAT AND VEGGIE PATTIES

To further my STUFFED COLLARDS recipe, here is a recipe that was born after I ended up with left over stuffing.

While giving it the taste test, I realized it was really good, just on its own, and had to stop myself from eating it all!  Which then led me to believe It would make a great side dish as well!  So, on I went getting inspired, and looking at this beautiful concoction, I thought, why not?  Why not throw some eggs,  a little flour and before I knew it, I had created a “Meat and Veggie Patty! How exciting!  My salivary glands were liking this one, oh ya!

So I crossed my fingers, and “TA DAAAA!”  IT’S ALIVE!!!  and super tasty too!

I’ve also tried a vegetarian version as well, using cooked Mung Beans and I think pan-fried Mushrooms would be yummy too!

INGREDIENTS

1/2 to 1 lb lean ground meat (depending on how meaty)

Or

2 cups (after cooked) Mushrooms, chopped and  pan-fried

Or

1 – 1 1/2 cups (after cooked) Mung Beans

1 1/2 cups Butternut squash, shredded

1 cup Kale, shredded

1/2 med onion finely chopped

4 tbsp Quinoa or Coconut flour

parmesan cheese or goat cheese,

1 hand full Parsley, finely chopped

2-3 med organic eggs (depending on consistency)

Cayenne

Garlic powder

Pinch ginger

Sea salt

METHOD

Brown Meat or Mushrooms or cook Mung Beans and let them cool

Shred Butternut Squash, Kale and Parsley and put in a large bowl, add the cooled meat or veg and mix together

Add Flour, Spices and Eggs, one at a time, and mix together

Check consistency and add enough egg to make the mixture gooey and so it holds together enough

Add the Goat Cheese or Parmesan (to taste) and mix well

It will be too soft to form in your hands so spoon out into pan and flatten into half-inch or so patties

Brown on both sides (few min) on med heat in a little Olive Oil

Lemon Yogurt Sauce

1-1/2 cups goat or Greek plain yogurt

1/3 cup thinly sliced green onions

1 tbsp lemon juice

1 small garlic clove, mashed

Sea salt to taste

ENJOY!

COCONUT QUINOA MUFFINS

Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!

INGREDIENTS

WET

2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice

DRY

1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest

METHOD

Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.

ENJOY!

HOOKED ON GREEN SMOOTHIES!

Green smoothies have to be one of the most nutritious and essential part, of everyone’s diet!

For me, it’s the easiest and fastest way to get raw greens, proteins and fibre into my body!  Oh, did I mention delicious!!?   That’s right, just because its green, doesn’t mean it has to taste green,  for those of you who are afraid of the color! lol.

I try to have one every day, breakfast or lunch, keeps me going for hours, and I have all this energy that I haven’t had in years!  My digestion is better, my tummy is flatter and I’ve lost weight in that notorious middle, that does not want to go away!

RAW SOAKED ALMONDS:

1 cup Raw, unsalted Almonds

2 cups filtered water (use filtered water or tap water that has been sitting overnight in a glass container, to expel the chlorine.

Rinse Almonds well and put in a large glass jar, add filtered water and leave on your kitchen counter over night.  The almonds will swell in size and become softer and back to a more natural, pre-dried state, making them easier to digest!  The almonds will be a bit stuck together so give them a shake to loosen them up and drain the water.  You can also drink the almond water or use it to flavour other things.  Let them dry off a bit and put them in a jar with a lid and keep in the fridge.  Use within the week, however you like!

SOAKED QUINOA:

1 cup mixed red and regular Quinoa (or just reg)

2 cups filtered water

Rinse Quinoa well and place in a bowl,  add filtered water and let it sit on your counter overnight, at least 12 hrs.  With a tight strainer, drain the quinoa well and put in a glass container with a lid.  Refrigerate and use in salads, smoothies and any other way you like.  You’ll notice in a couple of days they will start to sprout little tails.  This is a good thing! Use within 5 days or so.

GREEN POWER SMOOTHIE

1 cup+ Organic Almond Milk or liquid and meat of a Young Tai Coconut

Handful of Raw Almonds, soaked *

2 heaping tbsp Raw Quinoa, soaked *

2 stocks Organic Celery

a big handful of Organic Kale

3-4″ section Organic Cucumber

1 Belgium Endive

a handful of Parsley

1 cup Pineapple, cut in chunks

a handful of Raspberries

a handful of Blueberries

1 tbsp Oatbran

1 tbsp Maca powder

optional:

1\2 cup goat yogurt

1 raw Organic Egg

METHOD:

In a high speed blender or Vita Mix, add liquid, almonds, quinoa, celery and kale and blend first on low gradually increasing speed till everything is smooth, (few seconds).

Add everything else and do the same.  Finish on High for a few seconds to make sure everything is blended, and your done!

As you can see, this makes a lot, so drink up, or share with your loved ones!  If you do decide to share, I would increase the Oatbran per person, just to make sure everyone is getting enough fibre!

CHEERS!

STUFFED PEPPERS & BABY EGGPLANT 2 WAYS

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