Warm Waldorf Salad
From Christina Baldwin...
apples
pecans
goat cheese
lemon juice
mushrooms
onions
tofu
curry
cumin
salt & pepper
mayonnaise
balsamic vinegar
maple syrup
spice to taste
Follow and adapt a usual recipe for Waldorf salad: chop apples, add pecans, goat cheese, lemon juice, these are the cold ingredients.Then cook: mushrooms, onions, chicken tenders or tofu cubes: season with light curry and cumin, salt and pepper. Make a dressing mayonnaise base with balsamic vinegar, tiny sweetener: maple syrup is good, and spice to taste. Mix all together and astonish your friends and loved ones. :)
Avocado Salad with Bell Pepper and Tomatoes
Avocado Salad with Bell Pepper and Tomatoes
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
Abundance Bowl
Abundance Bowl
From My New Roots
But I adapt it a bit - instead of 1/3 cup lentils I do 2/3 cup, and make the rice and lentils it in a can of coconut milk with some water added instead of cooking it in straight water.
And instead of the dressing in the recipe, I make an olive oil (1/3 c), balsamic vinegar (2 tablespoons), maple syrup (1/3 c) with 2 teaspoons of yummy grainy mustard and a little bit of salt. Sometimes I also add toasted pumpkin seeds to sprinkle on top of the bowl.
Winter Abundance Bowl - Amanda's adapted recipeServes 4
2/3 cup brown rice
2/3 cup green lentils
2/3 cup brown rice
2/3 cup green lentils
can coconut milk + water (total liquid apprx 2 cups)
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
Directions:
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
Curried Butternut Squash Stew
Curried Butternut Squash Stew
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
African Peanut Stew
African Peanut Stew
Ingredients
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
Directions
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.
from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/
Veggie-packed Quinoa
1 cup of quinoa
1/2 a bag of fresh spinach leaves
1/2 onions
1 can of chickpeas
4 fresh mushrooms
Splash/dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)
1/2 a bag of fresh spinach leaves
1/2 onions
1 can of chickpeas
4 fresh mushrooms
Splash/dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)
What To Do:
- In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10-15 minutes).
- While quinoa is cooking, sauté the spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
- As vegetables are sautéing, add seasoning of choice and mix well.
- When quinoa is cooked, add to the skillet with veggies and stir until well combined.
Recipe from http://greatist.com/health/recipe-veggie-packed-quinoa
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