Posted by shari on Monday Oct 6, 2008
Filed under :Eating organic, Making healthier choices, recipes
Recipe to serve 4
Sundried Tomato Red Quinoa
1 cup well rinsed red quinoa
2 cups chicken broth
1 diced yellow onion
8 diced sundried tomatoes (not the kind in oil)
2 cloves of garlic minced
2 tablespoons of Exra Virgin Olive Oil
Handful of chopped fresh cilantro
sea salt
In a deep sauce pan, saute the onions, tomatoes and garlic until the onions are tender. Pour the chicken stock in and bring to a boil. Add the quinoa, reduce heat, cover and cook for 15 minutes or until the liquid completely absorbs. Season with sea salt and gently stir in the chopped cilantro.
Posted by shari on Sunday Mar 30, 2008
Filed under :recipes
Quinoa with Pine Nuts and Lemon-Dill Dressing
1 cup quinoa
handful pine nuts
2- 2 1/2 cups water
pinch of salt
juice of 1 lemon
olive oil, approximately the same amount as the lemon juice
1/2 Tbsp. flax seed oil (optional)
ume plum vinegar, to taste
dill, to taste
Bring the water and a pinch of salt to a boil.
Thoroughly rinse the quinoa and add to the boiling water.
Reduce the heat and simmer (covered) until the water is fully absorbed.
While the quinoa is simmering, mix the lemon juice, olive oil, flax, ume plum, and dill together for a light and refreshing dressing.
Add the pine nuts to the pot of quinoa 3-5 minutes before it is finished cooking.
Serve the quinoa tossed with the lemon-dill dressing.
Posted by shari on Friday Mar 21, 2008
Filed under :recipes
Simple White Bean Salad
white beans, 15 oz. can
2 1/2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/4 tsp. sea salt
1-2 medium garlic cloves, minced
1 Tbsp. fresh minced basil
1 Tbsp. fresh minced dill
1/4 cup fresh minced parsley
ground pepper to taste
Combine all the ingredients (except the beans) in an air-tight container.
Add the beans (rinse thoroughly first) to the marinade and gently mix until everything is well mingled.
Cover tightly and chill.
Serve cold.
Posted by shari on Monday Mar 10, 2008
Filed under :recipes
Cherry-cinnamon oatmeal
Serves 10
Although similar in flavor to stove-top oatmeal, this baked version has a mix of textures: a slightly firm, almost crusty top and a meltingly soft interior.
2 1/2 cups rice, hemp or almond milk
11/4 cups water
1 teaspoon vanilla extract
1/2 cup date sugar or raw agave nectar
1 3/4 cups rolled oats
3/4 cup dried cherries
3/4 cup chopped almonds, toasted
2 teaspoons ground cinnamon
1. Preheat oven to 375°. Lightly coat an 8×8-inch baking dish with cooking spray. 2. In a large bowl, combine milk, water, vanilla extract, and sugar. In a second large bowl, combine oats, cherries, almonds, and cinnamon. Pour liquid ingredients into oat mixture and stir. Pour into prepared baking dish and bake for 35-40 minutes, or until all liquid is absorbed.
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