Summertime Recipe: Quinoa (keen wa) Tabbouleh
This is one of my favorite summer salads. Quinoa is a seed, though it looks, acts and tastes like a grain.
2 cups of water to 1 cup of quinoa. Boil as directred.
During boiling, chop 2 tomatoes, 1 bunch of parsley, 1 onion, 1 cucumber.
Add chopped veggies above to cooked quinoa.
Pour ¼ cup of olive oil and juice from 1 or 2 lemons (or limes). Add Himalayan sea salt to taste. Refrigerate and enjoy.
Did you know? Himalayan sea salt seems to be the best salt on the market right now, and has more than 80 minerals in it! You can purchase it at health food or grocery stores. For its part, quinoa is a complete protein and can be used in place of meat, eggs, nuts or beans.
Shared with permission are these yummy greens recipes given to me by Pat Joslin of Common Ground Farm.
Check out www.cgofarm.com for more details about the farm. Doc and I love it!
Pumpkin Muffins: Makes 6 muffins
Recipe generously shared by A.M.G.
1/2 can (15 oz can)pumpkin puree , unsweetened
2 eggs, room temperature
1 tsp vanilla extract
1 TBSP coconut oil, melted
1/4 cup PB Fit or any nut butter (almond, peanut)
1/4 cup light or dark brown sugar
1/2 cup gluten free flour
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/4 cup fresh cranberries* or dried
1 TBSP mini chocolate chips, optional
1 TBSP unsweetened shredded coconut, optional
1/4 cup walnuts or pumpkin seeds, optional
Preheat oven to 350 degrees and line a muffin pan with six liners. In a large bowl whisk together pumpkin puree, eggs, vanilla extract, nut butter, and coconut oil. In a small bowl, mix brown sugar, flour, baking soda, pumpkin pie spice, chocolate chips (if using) & coconut (if using). Add the wet ingredients to the dry and stir gently then stir in cranberries (if using) and do not over mix. Spoon the batter into the muffin cups and sprinkle on the
nuts or seeds if using. Bake 15 – 20 minutes, until toothpick comes out clean.
*I prefer fresh cranberries because they make the muffins really moist. Just make sure to cook them first. You can also used dried cranberries and soak then in hot water for 10 minutes until they are plump.
One of my favorite summer salads is Quinoa (pron. “keen wa”) Tabouli. Quinoa is not a grain, but a seed (thought it looks, acts and tastes like a grain!)
2 cups of water to 1 cup of quinoa – boil as directed on the package ( about 15 minutes).
During this time chop 2 tomatoes, 1 bunch of parsley, 1 onion, 1 cucumber.
Add to cooked quinoa.
Pour 1/4 cup of olive oil and juice of 1 lemon ( or 2).
Refrigerate till you are ready to eat.
Quinoa is a complete protein and can be used in place of meat, eggs, nuts or beans.
For more great recipes, look here.
There are so many veggie options for this soup. Save and freeze them for the perfect simmering opportunity.
Here’s my favorite soup recipe. There are articles and cookbooks coming out about the benefit of bones cooked in soup; it’s funny how old things have become new again, such as including bones in cooking soup broth. Our moms always did that. Dr. Mercola (www.mercola.com) had a great article and recipe on Nov. 23, titled, “Bone Broth: A most nourishing food for virtually any ailment.” You can freeze turkey bones, too, if you have some leftover from Thanksgiving last week. (I’m not sure it has the same benefit as chicken but it tastes and smells delicious!) Nourishing soups heal our body and mind. So get out that crock pot and start healing!
• 1 bottle of V8 juice (Note: use the low-sodium version with the green cap) and 1 large can of low-sodium beef or chicken broth in crockpot.
• Any frozen or fresh veggies (NOT CORN); Small red and sweet potatoes are good; Save your leftover veggies in the freezer, even the tops to the celery, and use them in this soup.
• ¼ cup of any vinegar (You won’t taste it, and it pulls the minerals out.)
• Garlic and any of your favorite herbs and spices for soup
• Raw or leftover meat with bones
Simmer for 6 hours. Can be eaten for breakfast, too! Enjoy with eggs, nuts or cheese for added protein.
- 1 tablespoon of Olive Oil
- 2 cloves of garlic chopped (or jar)
- Small can of tomato sauce
- Small can of tomatoes
- 1 cans chick peas rinsed and drained
- ½ bag of frozen green beans, any style
- 1 teaspoon each basil and oregano
- Sea Salt and pepper to taste
- Parmesan or Mozzarella cheese if desired
Cook garlic and onions in olive oil
Add the rest of ingredients and heat thoroughly
- Slice 3 apples
- Add 1 cup of cooked quinoa
- ¼ cup of honey
- 2 packages of Truvia
- 1 tablespoon of cinnamon
- ½ teaspoon of nutmeg (optional)
- 14 walnuts or your choice
Bake 20 minutes or 5minutes in a microwave
- 1 PACKAGE OF FRESH CRANBERRIES
- 1 CUP OF HONEY
IN A SAUCEPAN – BRING TO A BOIL FOR 5 MINUTES.
CAN BE SERVED HOT OR COLD
YOU CAN ADD ORANGE JUICE OR PINEAPPLE JUICE OR STEVIA TO TASTE
Wash and cut in half 10 small red potatoes.
Boil 10 minutes in salted water (1 tablespoon of salt)– check with a fork to see if they are tender.
Drain and either put in your mixer or use an “old fashioned” potato masher.
Add ½ cup of milk (or water) and ¼ stick of butter and mash or beat.
- 1 lb of ground turkey or beef (or none and 1 can of beans).
- Chop 1 onion, 2 stalks of celery, 3 carrots, 2 garlic cloves ( or 2 tablespoons of dried garlic powder).
- Cook the above in skillet with olive oil till tender.
- Add 1 tablespoon of dried sage (if using turkey) and
- 1 tablespoon of thyme and rosemary
- 2 tablespoons of Worcestershire sauce
- Sea salt and pepper to taste
- 1 cup of frozen peas and or green beans
Pour into a baking dish.
Add frozen hash browns or make mashed potatoes and bake 400 degrees for 20 minutes.
Top with shredded cheese if desired and bake 5 more minutes.
- 1 lb of lean ground chuck or round
- 1 onion and 1 green pepper chopped
- ½ cup of green olives sliced
- 1 can green chilies, rinse
- 1 small can tomato sauce (no salt)
- 1 can of beans, pinto or kidney, rinse
- 1teaspoon of cumin and Chile powder
- Corn chips (organic if possible)
- 1 to 2 cups of shredded cheese
- ½ cup each of chopped green onions, tomatoes, lettuce, sliced jalapenos
Brown grown beef in a skillet and drain. Add to meat, onion & pepper and cook till tender.
Add olives, chilies, tomato sauce, beans and spices.
Cover and simmer for 5 minutes.
Pour into serving bowl and cover with cheese.
Top with raw veggies and serve with corn chips.
Buy 1 can of Libby’s pumpkin pie (not prepared)
Follow directions except do not use pie crust, just place in a baking dish. Bake as directed.
This is high in fiber, tastes like pumpkin pie.
Quinoa – 1 cup prepared
½ lb ground round, cooked
1 can of mushrooms
1 cup of cooked onions and peppers (if you like them)
1 jar of pizza sauce (or make your own)
1 cup of mozzarella cheese
Pat quinoa down in a pie plate. Bake for 5 minutes at 350
Add the rest of ingredients in that order
Bake for 15 minutes at 350 degrees
Bring to a boil 2 cups of water
Add 1 cup of quinoa
Simmer for 15 minutes – it will look like “cereal”
While you are waiting chop 1 head of parsley, 1 onion, 1 tomato,
Add the cooked quinoa to the veggies, add juice of 1 lemon and 2 tablespoons of olive oil.
You may add feta cheese, carrots, celery and legumes ( chick peas go well) Chill and enjoy!
Quinoa for Breakfast
Cook quinoa as above.
While hot add almond or cow’s milk.
Sweeten with honey, molasses’s or stevia
You may add some berries, chopped apples or dried cranberries
Eggs – any way you like
Add quinoa and scramble with butter (it is a “good “food).
You may sauté onions and veggies to this dish.
Cheese is allowed – make sure it is real cheese!!
Anything you had leftover. Only TV and advertising tell us we have to have cereal for breakfast.
FIT FOOD – our functional meal replacement. It comes in chocolate, vanilla and berry. Mix with water, almond or cow’s milk. 1 scoop with 8 oz. Keeps blood sugar stable also.
Cooked veggies, salad, soup (that recipe comes next week).
Add 14 nuts or ¼ cup of seeds or 1 oz of cheese.
Quinoa as a hot cereal.
This is the time to get creative, feel free to share your ideas with us.
Quinoa Recipes here
read more about Autumn and your health here