My sister Lia came up with this recipe.
1 onion, chopped
1 cup quinoa
1 sachet miso soup mix
1 cup water
2 tbsp olive oil
Saute onion in olive oil over low heat. Once the onion is transparent add in the boiling water with the miso paste, and the quinoa. Let it cook over for about 10 minutes. Add in the shrimps and let cook for another 5 minutes. Turn off heat and let it sit for about 5 minutes to absorb all the liquid.
Quick, simple and nutr
1 cup quinoa
11⁄4 cups low-sodium vegetable broth
6 tablespoons lemon juice, divided
2 cups halved cherry tomatoes
Sea salt and freshly ground black pepper
2 cups finely chopped cucumber (about 1⁄2 medium seedless cucumber)
3 green onions, finely chopped
1 clove garlic, minced
1⁄3 cup extra-virgin olive oil
2 cups firmly packed fresh flat-leaf parsley, chopped
1 cup firmly packed fresh mint leaves, shredded
Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa, broth and 2 tablespoon of the lemon juice. Bring to a boil, then reduce to a simmer, cover and cook until all of the broth is absorbed, for 10 to 15 minutes. When done, the grains will appear soft and translucent, and the germ ring will be visible along the outside edge. Transfer to a shallow platter and spread evenly. Let it cool.
Meanwhile, place the tomatoes in a colander or mesh strainer. Sprinkle the tomatoes lightly with salt and set over the sink or a bowl and let drain for 10 minutes.
After the quinoa has cooled, transfer it to a large serving bowl. Add the drained tomatoes, cucumber, green onions, garlic, remaining 4 tablespoons of lemon juice and the oil. Season with salt and pepper to taste. Chill for at least 1 hour, or until ready to serve. Just before serving, stir in the parsley and mint.
Makes 6 servings. - Chef Sara Moulton
Note: For a 100% raw version of the recipe. You can add sprouted quinoa instead of cooked.
Lentil and Mushroom Bourguignon
1 tbsp olive oil
1 small onion finely chopped
2 tbsp butter (or olive oil for vegan version)
3 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
2 to 3 cups button, brown or cremini mushrooms, sliced
1/2 cup cooked brown lentils
1 cup red wine
1 tbsp flour
2 to 3 cups vegetable stock
1 tbsp tomato paste
1 to 2 cups pearl onions, peeled
Salt and pepper to taste
Sour cream and parsley for garnish (optional - omit sour cream for vegan version)
1. In a large, heavy skillet, heat a drizzle of oil and saute the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then start to brown. Add another drizzle of oil if the pan seems too dry.
2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste.
© Jaymi Heimbuch
3. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.
4. Meanwhile, heat a drizzle of oil in a small skillet and cook the pearl onions over medium-high heat until golden and soft; add to the mushroom mixture. Serve hot, over buttered egg noodles or mashed potatoes.
© Jaymi Heimbuch
© Jaymi Heimbuch
Had a craving for something sweet. Just made up these quick and super easy raw coconut truffles.
Raw Coconut Truffles:
1/2 cup sunflower seeds
3/4 cup unsweetened shredded coconut
1 ripe peach
1 tbsp raw unprocessed honey
Blend them. Roll them up into balls and keep them in the fridge for nibbling on. Perfect after lunch or dinner desert. Enjoy ! :))
By Chef Sara Moulton
Start to finish: 40 minutes
1 large Hass avocado, peeled, pitted and cut into eighths
1⁄3 cup buttermilk
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
3 cups shredded Napa cabbage
1 1⁄2 cups coarsely grated carrot
1 cup coarsely grated radishes
1⁄4 cup white wine or cider vinegar
1⁄4 teaspoon sugar, or to taste
Hot sauce, to taste
1 pound tilapia fillets, cut into 8 equal pieces
Whole-wheat flour, for coating the fish
3 tablespoons vegetable oil
Eight 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve
Heat the oven to 200 degrees.
In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside.
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless-steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the over to keep warm. Alternatively, the tortillas can be held with tongs and toasted directly over a gas burner for a few seconds per side.
In a pie plate or other wide, shallow bowl, combine about 1 cup of flour with 1 tablespoon of salt and 1 teaspoon of pepper. One at a time, dredge each piece of fish through the flour until coated evenly. Shake off any excess.
In a large nonstick skillet over medium-high, heat about 1 tablespoon of the oil over medium-high. Add half of the fish to the pan and cook, turning once, until golden and cooked through, for about 3 minutes a side. Transfer to an oven-safe plate and set in the oven to keep warm. Repeat with the remaining oil and fish.
Note: I would personally cook the fish in the oven.
To serve, top each tortilla with a bit of the avocado puree, then a piece of fish. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.
Makes 4 servings.
Nutrition information per serving: 500 calories (190 calories from fat), 22 grams fat (3 grams saturated), 60 milligrams cholesterol, 31 grams protein, 51 grams carbohydrates, 10 grams dietary fiber, 370 milligrams sodium