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MULTI-TALENTED BEAN AND QUINOA PILAFF

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It’s always good to have a healthy, fall-back meal in the fridge, when you’re hungry and need something right now, or, when you just have to get back on track to eating healthy and nutritious.

This Bean and Quinoa Pilaf is not only good for you and your soul, but super delicious!!! You can eat it hot, as a meal, side dish or simply……right out of the fridge, when you’re feeling a bit peckish!  I like to make a lot so I can have it whenever I like.  I call it Multi-talented because you can eat it plain, or dress it up with nuts and seeds, chopped fresh onion, etc. or add a few simple ingredients like fresh chopped tomatoes, cilantro etc. and a light dressing and viola! It turns into a great salad!

A great alternative to rice! Try it and let it inspire you!

MULTI-TALENTED BEAN AND QUINOA PILAFF

1/2 cup Aduki Beans
1/2 cup Mung Beans
1 cup Quinoa
1 tsp Coconut Oil

BEAN AND QUINOA PREP

There are a few ways to do this. You can cook everything separately and mix together, or if you’re like me and always look or the quickest and easiest way possible to get things done, try this ONE POT method. Worked great for me!

1/2 cup Aduki Beans (rinsed)
1 cup Water
Bring to boil and cook for 15 min covered, on low

Add

1/2 cup Mung Beans (rinsed)
1 cup Water
Bring to boil, reduce to low and cook covered, for 20 min

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Add

1 cup Quinoa (rinsed)
1 cup Water
1 Tsp Coconut Oil
Bring to boil, reduce heat to low and cook covered, for the last 8 min

Remove from heat and let cool completely.

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BEAN AND QUINOA SALAD

To 2 cups of cooled mixture ADD:

1/2 Tsp Garam Masala
Garlic Powder OR Freshly chopped (to taste)
1 cup fresh Tomatoes, chopped
1 cup  Celery chopped
Sea Salt
1 Tsp Apple Cider Vinegar
1 Tsp Balsamic Vinegar
2 Tbsp Olive Oil

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Enjoy!

MUNG BEAN HUMMUS WITH A TWIST!

MUNG BEAN HUMMUS image This is my take on Hummus, since I love the mighty Mung Bean! It’s a bit out of the box, but that’s a good thing if it tastes good, and that it does!!! Mung Beans are super high in protein and fibre which reduces the carb value! They are so versatile and delicious, that I continue to experiment with them. The raw Sesame Seeds adds a little crunch and the Lime Juice really compliments the combined flavours! Hope you like!

INGREDIENTS

1 cup Mung Beans

2 cups Water

1 large clove Garlic, more if you like Garlic

1/4 cup raw Sesame Seeds

1/4 cup Olive oil

1/4 cup Fresh Lime Juice

Sea Salt, to taste

Cayenne

METHOD

Rinse beans and cook in 2 cups of water for approx 40 min, till soft and let cool.

In a food processor add Garlic and Sesame Seeds and purée.

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Add cooked and cooled Mung Beans, Olive Oil, Lime Juice and Sea Salt and process, stirring if necessary. Taste and refine flavours by adding more Olive Oil, Lime Juice and Salt. Add Cayenne to mixture or simply sprinkle on top.

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Garnish with a little Olive oil, Sesame seeds, Mung Beans and Lime Zest

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OR

Olive oil, spiced sun-dried Moroccan Olives and Cayenne

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Makes over 2 cups

Enjoy!

POTATO CROQUETTES!

The weather has been very weird lately. Just when you think the nice weather has arrived, we get blasted with more winter! At least it feels like it. I find the cold weather makes me want to cook and eat comfort food.

Today, I thought I’d try something my Mom used to make, that I loved, Croquettes. I love anything potato and although I don’t eat them too often, today was a potato day!

My Moms’ version was potato, (cooked of course), put through a ricer and then parsley, garlic, egg and Parmesan cheese was added. She hand formed them into fat looking cigars, then rolled them in flour and were pan-fried in olive oil till golden brown!

I can still remember waiting patiently for her to put them on a plate so I could devour one, or two. They were so delicious and fluffy and almost fell apart if you didn’t handle them with respect!

Well, I tried the ricer, which I borrowed from a friend, but that didn’t work out! I guess I’m not ricer savvy, Hehe. So I ditched it and used a fork.

These are nowhere near the ones my Mother used to make, but they did turn out quite tasty!

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Hope you like them!

CHUNKY POTATO CROQUETTES

INGREDIENTS

1 med Sweet Potato
2 or 3 med reg Potato
2 med Eggs
1 large clove Garlic, chopped
Parsley, chopped
1/2 cup Goat Cheese, crumbled
Cayenne
Sea salt
Olive oil, for frying
METHOD
Boil potatoes and let cool.
Peel and place in a bowl.  With a fork chop up the Potatoes and mash most of it, leaving some small chunks.
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Add chopped Parsley, Garlic, Egg and crumbled Goat Cheese.  Mix well and season with Salt and Cayenne.
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With a large spoon, scoop out mixture in a long shape and pan fry on med, with a little olive oil, till golden brown on all sides, (few min).
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Delicious, straight out of the pan, or room temperature!
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Mangia!!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

This is part of the article,  The Health Benefits of Mushroom Consumption,  from my favourite Health Website  Mercola.com  about Mushrooms.   I love mushrooms but never realized how good they were for you.  I will definitely be eating more mushrooms!

By Dr. Mercola:
Mushrooms contain some of the most powerful natural medicines on the planet. About 100 species are being studied for their health-promoting benefits, and about a half-dozen really stand out for their ability to deliver a tremendous boost to your immune system.

Nine recently presented studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function.

One of the active medicinal compounds found in Cordyceps has been identified as a potential cancer drug. More recent studies suggest it also has potent anti-inflammatory characteristics that may be helpful for those suffering from: asthma, rheumatoid arthritis, renal failure, and stroke damage.

It’s important to eat ONLY organically grown mushrooms because they absorb and concentrate whatever they grow in. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

Mushrooms that can help boost the nutrient content of your diet include: shiitake, reishi, cordyceps, turkey tail, and Himematsutake.

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It was a rainy day today, so besides going to my exercise class, I was bad and stayed in instead of going grocery shopping! I realized this at about 4:00 and suddenly freaked out! So off to the fridge I went to see what I had and what do you know! I had just bought some shiitake and King Oyster mushrooms to try after reading this article. Along with a few other things I had………

This is what I came up with!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

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INGREDIENTS

3 med sized Organic potatoes
Mushrooms, chopped, as much as you want, what ever type
1 cup chopped Eggplant
1 cup Strained Tomatoes
Fresh Garlic
Fresh Cilantro, chopped
Olive Oil
Sea Salt
Cayenne

METHOD

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Chop up Mushrooms and sauté in a deep skillet on med until they start to sweat.
Lightly pour olive oil over the mushrooms, just enough to coat and continue to cook on med.

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Add chopped garlic, eggplant, stir together and continue cooking for a few min till the eggplant becomes soft.

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Add Tomato and seasoning to taste, stir well and cook until the tomato reduces and starts to caramelize.

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Add the potatoes stir together and cover. Continue to cook stirring every few minutes so the bottom doesn’t burn. It’s ready when you can easily pierce the potato.

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This is what it should look like.

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Sprinkle with chopped Cilantro and serve! If you don’t like Cilantro, you can use Parsley.  I like the Cilantro in this dish, but definitely adding some green, makes those taste buds pop!

Delicious room temperature too!

Mangia!

CURRIED QUINOA SALAD WITH SAUERKRAUT

CURRIED QUINOA SALAD WITH SAUERKRAUT

INGREDIENTS

1 cup Quinoa, rinsed
1/2 cup Coconut Milk
1/2 cup Water
4 Cardamom pods, whole
Pinch of Sea Salt

1/4 cup Mung Beans, cooked
1tsp Curry powder
Cayenne powder or Chillies
1 or more tbsp Organic Olive Oil
1 cup Sauerkraut, chopped

METHOD

Combine water and coconut milk in a saucepan, add the Cardamom and salt, bring to boil and add Quinoa. Stir, cover and reduce heat to low. Cook for 8 min. (Al Dente)

Remove from heat, stir and let cool, semi covered. Remove Cardamom pods.

In a bowl, blend Quinoa with cooked Mung Beans. Add Spices to taste, Olive Oil and then Chopped Sauerkraut. Stir together and eat!

Serve warm or room temp! Delish!

Makes a delicious side or eat on its own.

NON-DAIRY MILKSHAKE

IMG_2392Everyone loves a good milkshake!   If you’re dairy free, this is can be very difficult to achieve a palatable drink.
I discovered this combination in one of my experimental modes.   Looking to get everything I needed for,  all around good nourishment and sustenance in a glass!
I believe I have perfected it!  The combination of Almond milk with coconut milk, I think, is really delicious!  You can even add a little Pure Vanilla Extract as well.  Yummy to drink all on its own!
This drink is very filling because if its high protein and natural essential fatty content.
My favourite fruit combo is Blueberry, Pineapple.
If you add Banana, you have to use a lot more liquid.
INGREDIENTS
3/4 cup Almond Milk
3/4 cup Coconut Milk
(I use this combination because it gives a creamy texture and taste!)
1 tbsp Chia seeds
1 tbsp Hemp seeds
1/2 cup mixed seeds and walnuts almonds,  soaked
(Sesame, Pumpkin, Sunflower, Walnuts, Almonds, all Raw and soaked for at least 2-3 hours)
*soaking releases the natural toxins and makes them more digestible!*
FLAVOUR OPTIONS
Strawberries
Papaya w some seeds (seeds kill parasites)
Mango
Blueberries
Pineapple
*Plain yogurt
METHOD
Add the liquid to your Vita-Mix or high-speed blender and add nuts and seeds.  Blend well!
Add fruit, to taste and blend.  Do not over blend!   If it gets too thick add more liquid to desired thickness.
Pour into a lovely glass and drink!
*makes 3 1/2 cups or more depending on what you use!  If you’re not sharing, pour excess into a glass right to the top, cover and refrigerate.  Drink within 12-24 hours.
ENJOY!

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!!