Posts filed under ‘Entree’
Tonight I wasn’t feeling very well an wanted something super light, yet still highly nutritious. I was glad when I saw my sister post this recipe to her Pinterest board. I’ve been seeing so many delicious recipes there lately!
I’ve been doing a lot of these types of bowls because they are easy…and luckiy my entire family will eat them. 🙂 Eating healthy, whole foods does not have to be difficult!
I started out by making the quinoa (2 cups water to 1 cup quinoa) with a veggie bouillon cube and I added a handful of diced sweet potato to it while it cooked.
When it was done, I opened the lid and put a couple handfuls of fresh spinach in and put the lid back on with the burner off. After it steamed lightly for a few minutes, I put it all in bowls and topped it with herbed goat cheese and avocado.
This could be customized so many ways! I would have added some shitakes if I had them, or maybe some cranberries. You could also leave out the boullion and top it with a yummy light dressing (Martha Stewart does a light vinaigrette in her original recipe).
Have fun with it and then come back and tell me what you did!
When Lucy was born, a friend brought over roasted veggies and it had sunchokes in it. Until that point in time, I hadn’t ever tasted a sunchoke. At least not that I was aware of. Sunchokes are also known as jerusalem artichokes, and they are scrumptious. Kind of a mix between a potato and an artichoke. I love this recipe…very tasty and easy. You can’t go wrong with meals that can be made in one pot! It can be eaten as a main dish with a salad or as a side. Enjoy!
1 medium onion, chopped
3 cups veggie broth
1 1/2 cups quinoa
2 T olive oil
1 can chickpeas
1 cup chopped sunchokes (I leave the peels on if they’re organic)
1 can peas
Salt and pepper to taste
Heat the oil in a 2 qt saucepan over medium heat and saute the onion until translucent. Add the quiona and toast over medium heat until it cracks/pops (3-5 minutes). Add broth and bring to a boil over medium heat. Add chickpeas, sunchokes, peas, and salt/pepper. Simmer covered for 15-20 minutes. Fluff and serve. Top with avocado and sea salt for fun. Yum.
This delicious little number is from Living on Live Food by Alissa Cohen. If you want to go raw and need a good “starting out” cookbook, I love this one. Get the DVD too and you’re all set! This was my first raw cookbook and it’s super inspirational. This recipe is great as an appetizer or an entree.
Raw Pesto Stuffed Mushrooms
18-22 button mushrooms, washed and stemmed
1 cup walnuts
½ cup pine nuts
2 cups basil
½ cup extra virgin olive oil
3 cloves garlic
½ t sea salt
Place mushroom caps top side down on dehydrator tray. Blend the stuffing in the food processor and scoop a small amount into each mushroom.
Dehydrate at 105 degrees for 5-6 hours until soft. Serve with a large green salad and enjoy!
I love romaine lettuce. It’s soooo crunchy and can be used in many different ways. One of my favorites is to use it as a wrap for other yummy food. In the photo above, I had zucchini hummus, shredded cabbage, shredded carrots, and avocado. Wrap it all up and there you go! You have a quick and easy meal.
Another favorite is the walnut meat tacos. Be sure to try those babies…they will knock your socks off! In that recipe, I made it as a salad, but you can also wrap them in romaine leaves. Side note…those are my “stand by” recipes for salsa and guacamole. They’re amazing. And that cashew “sour cream” could be used on just about anything.
And lastly, on a variation of the recipe above, comes probably the fastest raw meal around…salsa and guacamole in a romaine leaf. So tasty and satisfying!
I don’t eat a 100% raw diet, nor do I have the desire to do that anytime soon. I have found that I am much happier overall when I include a small amount of healthy cooked food…not necessarily every day, but whenever I feel like it. My cooked food is always vegan…with the exception of eggs and raw goat cheese.
This is my favorite cooked meal lately…
- Red quinoa (same as white quinoa but prettier!)
- Balsamic portabella mushrooms (sliced and cooked in my balsamic dressing until soft)
- Steamed kale (prepared with garlic, red wine vinegar, sea salt, and olive oil)
- Sweet potatoes (I usually roast these for added crunch and sweetness, but tonight I steamed/boiled them)
Portabellas are a great substitute if you’re missing a “meaty” texture. They are super hearty and can be used as a topper like I have them above, on sandwiches, or on salads. The possibilities are limitless! 🙂
Quinoa (pronounced “keen-wah”) is one of my favorite foods. It’s so versatile and yummy…and it also has all of the essential amino acids our bodies need, which means it’s naturally a “complete protein”. And let me tell you….this recipe I am about to share will knock your socks off. I LOVE IT. I can’t get enough. Oh my. It’s so easy and can be used as the main dish or as a side dish. It’s also makes great leftovers…warmed up, eaten cold, or you could even top your salad with it!
I love the flavor combination involved…the strength of the olives offset by the creamy goodness of the avocado. Mmmmmm mmmmmm. 🙂 The pine nuts give it just the right amount of crunch and the fresh herbs and lemon juice keep it tasting light and delicious. I chose to add some organic goat cheese to ours and it was perfect! You could also add some big chunks of artichoke hearts, I think they would work nicely as well. A tip…get the highest quality kalamata olives you can find, it’s worth it.
I’m always amazed when people tell me they’ve never tried quinoa. And to that I say: “You’ve never felt the quinoa LOVE?? That’s nonsense”. So for those of you who are clueless when it comes to quinoa, this is a great dish to start with. Let me know what you think!
Quinoa with Pine Nuts & Kalamata Olives
Sunflower Market Recipes (I grabbed this one off of their recipe stand in Boulder, CO)
2 cups quinoa
1 cup pine nuts
1/2 cut pitted kalamata olives
1/4 cup finely chopped shallots
2 garlic cloves, minced
4 cups veggie broth
1/2 cup fresh chopped flat leaf parsley
1/4 cup fresh chopped cilantro (double this if you’re my mom, the “International Ambassador of Cilantro)
2 avocados, diced
Sea salt & ground black pepper
Bring veggie broth to a boil and add quinoa. Cover with a tight lid and let it simmer for 15-20 minutes, or until it fluffs nicely with a fork. Remove from heat and set aside.
Heat 1 T olive oil in a skillet over medium-low heat. Add pine nuts, shallots, and garlic. Saute util golden brown, about 8 minutes. Transfer quinoa to a large mixing bowl. Add the sauteed pine nuts, shallots, parsley, cilantro, and avocados. Add the juice of the 2 lemons for dressing. Sea salt and pepper to taste (I didn’t add any more salt because it was already quite salty from the olives and veggie broth…but do what you want!).
This is the perfect summer salad. It’s so light and refreshing…and quite addicting. I love all of the fresh herbs in it…especially the mint. Mint makes me happy. Add it to your smoothies and it will make YOU happy too. 🙂 This was great on a bed of sprouts…but you could also use it in a wrap or on crackers.
Sprouted Quinoa Tabbouleh
2-3 cups sprouted quinoa* (you could also use cooked quinoa)
2 green onions, including tops
3/4 cup grape tomatoes, sliced
1/2 cup artichoke hearts, chopped (optional)
1 cucumber, diced
1 garlic clove, minced
1 handful of each: mint, basil, and parsley (minced)
Dressing (adjust to taste):
1 lemon, juiced (approximately 2 T)
1-2 T olive oil
1 T agave
1 t sea salt
*To sprout your quinoa, soak it overnight and then rinse. Let it sit for 1-2 days until you see the little “tails” sprouting out of the seed. I put mine in a mason jar with a mesh lid and invert it into a bowl for good drainage.