Quinoa Breakfast Bowl

Ingredients:

·      2 Cups Soy Milk, Plain or Vanilla

·      1 Cup Quinoa, rinsed

·      3 TB light-brown sugar

·      1/8 tsp Ground Cinnamon

·      1 Cup Fresh Blueberries

Cooking Instructions:

1.     Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, cover and simmer until three-quarters of the milk has been absorbed-about 15 minutes.

2.     Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed-about 8 minutes.

3.     Stir in blueberries and cook for 30 seconds.

4.     Serve with additional milk, sugar, cinnamon, and blueberries to taste.

Spiced Banana Bread (V.G, E, D, N)

Ingredients:

1/3 Cup Canola Oil

2/3 Cup Brown Sugar (pure)

2 TB Flax meal (place in a small bowl) add 6 TB warm water and let sit for 3 minutes (equivalent to 2 large eggs)

1 tsp Vanilla

1 3/4 Cups Gluten-Free All Purpose Baking Flour

2 tsp Baking Powder

1 1/4 tsp Cinnamon

1 tsp Ginger, ground

1 tsp Xantham Gum

1/2 tsp Salt

1 1/2 Cups Bananas, mashed

Cooking Instructions:

1. Preheat the oven to 350 degrees and grease a 9"x 5"loaf pan.

2. Mix together oil, sugar, egg substitute, and vanilla in a large bowl with an electric mixer.

3. Add flour, xantham gum, salt, baking powder, cinnamon, ginger, and bananas-mix thoroughly, until smooth.

4. Transfer batter to the loaf pan and bake 1 hour.

Fresh Pea & Mint Soup (V,G,D,E,N)

Ingredients:

·      2 TB Olive Oil

·      1 2/3 Cups Shallots, chopped

·      2 Garlic Cloves, minced

·      8 Cups Shelled Fresh PEas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed

·      5 ½ Cups Organic Vegeatable Broth

·      1/4 Cup Fresh Mint, chopped

Cooking Instructions:

1.     Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender- about 7 minutes.

2.     Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender-about 8 minutes

3.     Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth.

Miso Soup (V,G,D,E,N)

Ingredients:

·      4 Cups Water

·      1/3 Cup Miso

·      3 Green Onions (scallions), chopped

·      1 TB Shredded (nori or wakame) Seaweed

·      ½ Block Firm Silken Tofu, cut into 1 inch cubes

·      Dash Soy Sauce (gluteen-free tamari)

·      ½ tsp Sesame Oil

Cooking Instructions:

1.     Bring water to a slow simmer and add seaweed.

2.     Allow to simmer for at least 5-6 minutes-the longer you simmer the less strong the taste

3.     Reduce heat to low and add the rest of the ingredients.

4.     Stir until miso is well dissolved-do not boil or the nutritious aspects will be cooked away

5.     Makes 4 servings.

Tomato Basil Vinaigrette

Ingredients:

·      1 medium Tomato (about 4 oz.), peeled and chopped  

·      1 tsp Balsamic Vinegar

·      2 tsp Extra Virgin Olive Oil

·      ¼ tsp salt

·      1 TB Basil, chopped

Just mix it all together and you are done!

Red Wine Vinaigrette

Ingredients:

·     3 TB Red Wine Vinegar

·     3 TB Extra Virgin 

·      ¾ Cup Water

·      1 TB Dijon mustard

·      1 ½ Tsp Fresh thyme, chopped

·      ½ tsp Sea Salt

Whisk all of the ingredients together in a bowl and voila!

Dal Saag

Ingredients:

·      1 ½ Cups Mixed Dhal 


·      16 oz. (1lb) Spinach


·      1 Onion, chopped


·      ½ tsp Turmeric Powder


·      1 tsp Mustard Seeds


·      ½ tsp Cumin Seeds


·      1 tsp Garam Masala


·      1 tsp Salt


·      ½ tsp Chili Powder


·      2 TB Ghee

Cooking Instructions:

1.     Wash the dhal and soak. Then wash the spinach and chop finely



1.     Boil 3 cups of water and add the dhal, turmeric, salt, and
chili. Cook for 5 minutes.  Add the spinach and keep at medium
heat until most of the moisture has been soaked up. 



1.     Meanwhile heat ghee and fry the onions, mustard seeds and cumin seeds till golden.

2.     Stir into the dhal and spinach with a teaspoon of garam masala.

3.     Keep on a moderate heat until cooked through. If the contents are dry and catching on the pan, add a little water

4.     Serve hot with rice of choice 

Spinach Lasagna (V,G,E,N,D)

Ingredients:

·      20 oz. Fresh Baby Spinach

·      ½ LB or 8 oz. Brown Rice or any Gluten Free Lasagna Noodles

·      1 LB/16 oz. Soft Tofu

·      1 LB/16 oz. Firm Tofu

·      1 TB Sugar

·      ¼ Cup Soy Milk

·      ½ tsp. Garlic Powder

·      2 TB Lemon Juice

·      3 tsp. Fresh Basil, minced

·      2 tsp. Salt

·      4 Cups Marinara Sauce (with garlic, mushrooms, etc.)

Cooking Instructions:

1.     Cook the lasagna noodles according to the package directions. Drain and set aside.

2.     Preheat the oven to 350 F.

3.     Place the tofu, sugar, Soy Milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

4.     Cover the bottom of a 9" x 13" baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce.

Cornmeal Griddle Cakes (V, G, E, D, N)

Ingredients:

• 1 ½ Cups Yellow Cornmeal
•  ½ Cup Gluten-Free All Purpose Flour
• 1 tsp. Baking Soda
•  ½ tsp. Salt
• 2 Cups Soy Milk
•  ¼ Cup Soft Silken Tofu
• 2 TB Vegetable Oil
• 2 TB Sugar

Cooking Instructions:

1.     In a medium bowl, sift together the cornmeal, flour, baking soda, and salt. In another medium bowl, whisk together the soy milk, tofu, oil, and sugar.

2.     Add the dry ingredients to the wet ingredients and stir until they are blended. Let it stand for 5 to 10 minutes to soften.

3.     Pour 1/8 Cup of the batter onto a hot, non-stick griddle or skillet, flipping it over when bubbles appear on the top.

4.     Cook opposite side for 1 to 2 minutes, serve immediately with fresh fruit preserves.

Vegan Bread (V,G,D,E,N)

Gluten-Free, Vegan Bread 

Recipe is for 2 loaves

Ingredients:

·      1 1/2 Cups Millet Flour


·      1/2 Cup Teff Flour


·      1 Cup Sorghum Flour


·      1 Cup Cornstarch

·      1 Cup Potato Starch


·      1 Cup Tapioca Flour


·      4 tsp Xanthan Gum


·      1 TB Salt


·      1/2 Cup Sugar

·      
2 TB Active Dry Yeast (not rapid rise)

Cooking Instructions:

1.     In a large mixing bowl combine: 1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

2.     Add: 4 tsp olive oil
3 1/4 Cup warm water (not hot)

3.     Mix with electric mixer–using paddle attachment. The bread dough will be more like cake batter than traditional bread dough.

4.     Standard method for rising: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

5.     Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

Portobello Mushroom Pizzas (V,G,D,E,N)

Portobello Mushroom Pizzas

Ingredients:

·      4 large Portobello Mushrooms (clean well-they tend to be dirty!)

·      ½ Cup Organic marinara sauce

·      1 Garlic Clove, minced

·      2 Cups Spinach, sautéed

·      2 TB Olive Oil, separate

·      8 TB Soy Cheese (2TB per mushroom)

·      ¼ tsp Sea Salt

Cooking Instructions:

1.     Preheat the oven to 350°F

2.     Wash the mushrooms well and dry  

3.     Heat 1 TB of olive oil in a medium pan, sauté mushrooms 3 minutes/side, remove from pan, set aside

4.     Using another TB of olive oil in the pan, sauté the spinach and garlic, sprinkle it with sea salt and set aside

5.     Spoon 3 TB of marinara into each mushroom.

6.     Add the sautéed spinach by the spoonful into each mushroom-spread evenly amongst them all.

7.     Top them all with the soy cheese.

8.     Lay out the mushroom pizzas on a cookie sheet and bake for 8-10 minutes

Healthy Products of The Week

These are some products I picked up this week to keep improving my diet.  Like I say, it's one day at a time to keep improving your food intake lifestyle! Try any of these items for a nutrition boost!

 

This is a great instant morning, vegan smoothie where you just add water!  It has 2 servings of veggies for you in the morning and only 120 calories/serving.  I like to add 1/2 of a Banana and 1/2 Cup of Frozen Berries to make it thicker and to add fruit!

 Maca Powder is derived from a root and is a great way to increase mental acuity, improve focus, accelerate libido in men & women, & increase athletic energy/performance. Put this in a smoothie!

Dulse flakes are seaweed that provide numerous  health benefits, including: calcium, zinc, manganese, potassium, iron, and magnesium. The iodine in it makes dulse beneficial from those suffering from low thyroid (hypothyroidism) and can help with hormonal imbalances, thus improving the efficiency of your metabolism.  You can sprinkle these on anything-they have a stronger odor, but a very light taste.  Try them in a smoothie to totally forget they are even there!

The Health Benefits of Goji Berries

Goji berries are one of the 80 varieties of Lycium berries found in Tibet and Mongolia. These berries are much talked about and expensive, but for a good reason.  Known in the world of Chinese medicine as an aid to for increase longevity and sexual potency as well as build strength.  Although the claims that Goji berries cure cancer are inaccurate, there are studies that show the berry can support the immune system and have a positive effect on insulin resistance.  Goji berries are a true super food. 

Goji Berries Have:
18 amino acids,
Up to 21 trace minerals,
Carotenoids,
Vitamin C, and
Fiber...