Tex-Mex Quinoa Salad - Cinco de Mayo!

You will need:

1 c. quinoa
1 can black beans, drained
1 medium onion, finely chopped
5 cloves garlic, minced
2 large tomatoes, diced
1/2 bunch cilantro, finely chopped
The juice from 3 small limes
1 Tbs. cumin
1 tsp. salt
½ tsp. cayenne pepper
2 Tbs. cooking oil (I use coconut)

Directions:

1. Bring 2 c. water to boil and add quinoa. Cover with lid and simmer until all water is absorbed (about 15-20 minutes), remove from heat, fluff with a fork, and set aside.
2. Sautée minced garlic and finely chopped onion in oil until translucent, adding spices.
3. Add cooked quinoa to sautéed mixture and stir well. Add can of black beans and combine.
4. Add diced tomatoes and cilantro, then pour lime juice over salad and stir well.
5. I like to serve mine with avocado slices and tortilla chips, but you could eat this by itself, as a side dish, on top of a salad, etc.…the possibilities are endless!

Kale and Apple Smoothie

Kale and apple smoothie made with water, lemon juice, and fresh mint

1 cup kale - packed (or greens of your choice)
1 cup water
1 medium apple, diced (about 1 1/2 cups)
juice of 1 lemon
2 sprigs mint (10-15 leaves)
1 cup crushed ice

Blend together kale, water, apple, lemon juice and mint until completely smooth. Then add crushed ice and blend a little more, until desired consistency is reached.

Leafy Greens and Apples - Freezer Smoothie

My friend Renae shared this recipe for a freezer green smoothie that you can make in advance.  

 

2 qts apple juice

1 bunch kale, 1 bunch collard greens

1-2 c. almonds

6-8 sticks celery

2-4 carrots

4 apples (you can do with or without peel, whatever you prefer)

baby spinach (I did one of those little bags)

4 or more cups of ice

 

You mix some at a time with the liquid and then put it all in a huge bowl to get it all stirred together evenly. Then pour into mason jars and freeze. 

Everything But the Kitchen Sink Green Smoothie

I just created a new green smoothie.  Here's the thing:  None of my green smoothies taste exactly the same.  This green smoothie, however, was a doozy.  I can't even tell you how much I put in of each ingredient so here goes.

2 cups of filtered water

Some spinach

Some carrot scrapings

Some wheat grass powder

Some mango

Some pineapple

Some kiwi

Some frozen blueberries

Blend Blend Blend.  I'm feeling very healthy now.

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Barley, Vegetable Soup

Barley, Vegetable Soup

(makes 12 cups - super hearty)

 

1 cup pearl barley (not fast cooking)

1 large bay leaf

1/2 tsp dried thyme

1/2 lb carrots, peeled and chopped

2 celery ribs, chopped

2 yams/sweet potatoes, peeled and chopped

2 cups frozen corn

2 cups broccoli

1/2 cup chopped kale 

1 tsp salt

1/2 tsp pepper

3 (14 oz cans) vegetable broth

2 cups water

14 oz can diced tomatoes, do no drain

 

Place all ingredients in a crockpot in order listed, except for the tomatoes.  Do not stir.  Cover and cook on low 6-8 hours.  Once done, add tomatoes and stir.  Cook 15 more minutes and remove bay leaf when ready to serve.

 

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Banana Chia Seed Pudding - Karma Chow

Banana Chia Seed Pudding - Karma Chow

3 large ripe bananas
1-1/2 c. almond milk, unsweetened
1 tbs vanilla extract
1/3 c. pitted dates
2 tbs chia seeds soaked in 4 tbs water for 10 minutes until gelatinous
3 tbs raw cashew butter

Place all ingredients in high power blender and blend until thick and creamy. Pour into bowls and refrigerate to firm up for 2 hours. Serve with fresh berries.

Get Well Comfort Soup - Chocolate Covered Katie

“Get Well”Comfort Soup

(Get well soon soup!)

• 14 oz sliced mushrooms (I used a combination of oyster and shiitake)
• 4 oz sliced portobello mushrooms (or sub another type)
• 1/2 cup chopped onion
• 1 and 1/2 tablespoons garlic, minced
• 1-3 tsp olive oil (or vegetable oil)
• 45 oz broth of choice (I used Imagine No-Chickn)
• 1 teaspoon dried thyme
• 3 and 1/2 tablespoons red miso (I’m sure white miso would be fine)
• optional: rice, a protein source, noodles (I added soba noodles, because I adore them.)
• optional: scallions for garnish

Heat a sauté pot, then add oil, mushrooms, and garlic. Cook 8-10 minutes. Add broth and thyme, and bring to a boil. Cover and lower to a simmer for 20-30 minutes. Take off heat and add miso. (Miso is added at the end because boiling it destroys the health benefits.) Stir to dissolve. If desired, add cooked rice or noodles, and/or a protein source. Makes 4 large servings or 6-7 starter servings.

Lentil Veggie Soup

A couple of weeks ago I bought the Bob's Red Mill Vegi Soup Mix.  Tonight it really helped out as I stared at the pantry trying to figure out what to eat.  Even though it is 87 degrees outside, it just sounded good.  This mix is going to be a staple in our lives from now on.  It can be mixed with ANY veggies handy (onions, bell peppers, carrots, celery, mushrooms, kale, spinach, etc) and only takes an hour to simmer.  So easy!

2 cups Bob's Red Mill Vegi Soup Mix

8 cups water

1 cup chopped onions

1 cup chopped bell pepper

1 cup chopped celery

1 cup chopped mushroom

Dried Italian Seasoning spices - I used the one from Costco

Bring to a boil and then reduce to a simmer for an hour.  Add some sea salt to taste (and for trace minerals).  

The kids ate it with a corn tortilla with sprinkled melted cheese (I have to compromise sometimes!) and it was a lovely, easy dinner to throw together.

I chopped all of the veggies with the Vidalia Chop Wizard.  It makes chopping super easy and my eyes don't water from the onions!  I take it with us everywhere - even on vacation!

Cost per serving: Around 75 cents depending on the veggies that you put in.  

Guaco Tacos

Ingredients

    1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry
    2 roma tomatoes, quartered
    1 onion, chopped, divided
    1 clove garlic, coarsely chopped
    1/4 cup fresh cilantro
    1/2 jalapeno pepper
    salt and pepper to taste
    4 avocados, halved with pits removed
    12 (6 inch) whole wheat tortillas
    1 (15 ounce) can kidney beans, rinsed and drained
    2 cups torn romaine lettuce

Directions

    Preheat an oven to 350 degrees F (175 degrees C).
    Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
    Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
    Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Footnotes

    Cook's Note:
    Substitute black beans for the kidney beans, if you prefer.

Veggie Hummus Wrap

Ingredients:

    1 (12 inch) whole wheat tortillas
    1/2 cup hummus
    1/8 cup cucumber
    1/8 cup diced tomato
    1/8 cup bell pepper
    1/8 cup shoestring carrots
    3 slices red onions
    alfalfa sprout
    lettuce

Directions: 

1.    microwave tortilla for a few seconds to make it pliable.

2.     spread hummus over tortilla.

3.    add assorted veggies.

4.    add lettuce last.

5.    roll up and slice in half or eat whole. enjoy!

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Cynthia's Black Bean Chili

This recipe has been a new favorite, and a regular meal at our house. My almost 5-year old son gulps it up every time! And I love to cook it for dinner and then eat the leftovers for lunches.

Delicious Black Bean Chili

Makes about 12 1-cup servings

    1 cup water
    2 medium onions, chopped
    4 medium garlic cloves, minced (Or 2 tsp. minced garlic)
    2 small bell pepper, seeded and finely diced
    1 cup crushed tomatoes
    4 cans black beans, undrained
    2 4-oz cans diced green chilies
    2 tsp ground cumin

Heat the water in a large skillet or pot. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes or until onion is translucent. Add crushed tomatoes, beans, and their liquid, chilies, and cumin. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.

Cynthia is the creator of Postpartum Joy.  You can read more about her here or here.

Cilantro Hummus

A couple of weeks ago when I was at Pita Jungle in Arizona I had some Cilantro Jalapeno Hummus that was to.die.for.  Imagine my joy when out of the blue my friend brought over a Cilantro Hummus recipe for me yesterday!  My guess is that you could just throw in some jalapenos if you wanted some spicy and call it good.

16 oz garbanzo beans, sprouted and cooked

2 T.  sesame seeds (raw preferred)

1 T. extra virgin olive oil

2 cloves garlic

1/4 tsp sea salt

1/4 cup cilantro

Blend until smooth in a blender!  Serve with raw veggies such as carrots, cauliflower, grape tomatoes, celery, etc.

Bliss Balls

My friends Kendrick and Desiree would not be able to stop laughing at this recipe, but that is what they are called on Food Matters!  

Chocolate (cacoa) and Cashew Bliss Balls:
Ingredients:

    1 cup of cashews blended until smooth (or you can cheat and buy cashew butter)
    2 tablespoons of raw honey
    1 tspn vanilla extract
    8 dates (pitted and soaked for at least 4 hours)
    2 tablespoons raw cacao powder
    1 cup of desiccated coconut for coating


Method: Place all the ingredients except for the coconut in a blender and wiz until smooth. With your hands roll the mixture into small balls. Then pour the desiccated coconut onto a chopping board and roll the balls in it to top. Place the balls on a plate and refrigerate until hard.

Sesame Bliss Balls:
I borrowed this recipe from Deepak Chopra’s newsletter. Deepak explains that the sesame bliss balls promote a healthy digestion and purify the body and mind.

Ingredients:

    1 cup toasted sesame seeds
    ½ cup golden raisins or regular raisins
    2 teaspoons ground ginger powder
    2 inches fresh ginger root, peeled and chopped
    2 teaspoons ground cumin
    1½ teaspoons ground cardamon
    2½ tablespoons ghee or coconut oil


Method: Place all the ingredients except for the sesame seeds in a blender and wiz until smooth. With your hands roll the mixture into small balls. Then pour the toasted sesame seeds on a chopping board and roll the balls in it to top. Place the balls on a plate and refrigerate until hard.

Pineapple Salsa

Pineapple Salsa
   
 Ingredients:
1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained
and rinsed
   
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:
1.     In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Add On:  We subbed garbanzo beans for black beans and it was fantastic!  Also, mix with quinoa for a wonderful quinoa salad!

Best Salad Ever

Best Salad Ever

For the salad base you’ll need:

    Mixed Greens
    Finely shredded cabbage and carrots – I just bought the pre-shredded raw coleslaw mix from my local health food store
    1/2 an avocado, diced
    1/2 a pint of cherry tomatoes, halved
    Lemon vinaigrette - recipe below
    1 Tbs Hemp Seeds

In a large bowl layer mixed greens, shredded cabbage, avocado and halved cherry tomatoes. Drizzle a small amount of lemon vinaigrette lightly on top. Focus mainly on the marinated shallots, they are the best part!! Then sprinkle your hemp seeds on top.

For the spicy Red Pepper Dressing you’ll need:

    7 ounces red bell pepper (about 2 medium sized peppers)
    1/4 cup raw walnuts
    1/4 cup hemp seeds
    1 Tsp lemon juice
    1 tsp Molasses
    1 tsp Cranberry Juice
    1 tsp Cumin
    3 garlic cloves
    1 tsp red pepper flakes
    1/4 tsp salt to taste
    2 Tbs water or more to blend

Add all ingredients to a high speed blender like a VitaMix or a food processor and blend until smooth.

Place several spoonfuls of the Red Pepper Dressing in the corner of a plastic bag and cut the tip with a sharp pair of scissors. This will act as a piping bag so you can make pretty designs with your dressing :) Use the piping bag to drizzle your dressing over the salad and prepare to be blown away by #1 how gorgeous it looks, and #2 how amazingly delicious it is!!

Lemon vinaigrette dressing

You’ll need:

    1/4 cup minced shallots or red onion
    juice of 3 lemons
    1 – 2 Tbs White Wine vinegar
    1/2 – 1 cup olive oil
    1-2 dropperfuls of stevia or 1-2 tsps honey/maple syrup
    1 tsp dijon mustard (optional)
    1 tsp sea salt or more to taste
    fresh ground black pepper to taste
    4 Tbs minced cilantro or herb(s) of choice – optional

Combine the shallots, lemon juice, vinegar and salt in a small bowl or mason jar. Set aside to marinate for 5-10 mins. This step is KEY! The marinated shallots are what make this dressing really POP! 

Original recipe at: http://lindawagner.net/blog/2012/04/best-salad-ever/