I will admit that this appetizer is not exactly the most attractive looking dish. I mean its green, and there is not much you can do to it to make it attractive. You could add a few springs of cilantro for a garnish , which is even more green :) But it is delicious as well as healthy so its ok in my book.
I try to eat lentils on a regular basis, and I do love them, but the idea of making a healthy dip that I could serve to guests or take to a party is appealing to me. I like to show people that they can eliminate the unhealthy stuff and eat well.
This dip is good on crackers and pita chips, but I would also serve it with veggie crudites, and perhaps spread on a sandwich.
Ingredients:
3 cups veggie broth
1 cup green lentils
1 bay leaf
3 cloves garlic
3 tbsp fresh lemon juice
1/4 cup olive oil
1/4 tsp ground cumin
pinch cayenne pepper
1/4 cup cilantro
pinch sweet paprika
In a saucepan combine the broth, lentils, bay leaf. Bring to a boil, then cover and reduce to very low heat for 45 minutes. Uncover and allow to cool. Discard the bay leaf.
Put the lentils in the food processor. Add the rest of the ingredients and blend until smooth. Chill and serve.
Who knew quinoa could be so darn good in pancakes? I was shocked how well these came out. And my husband loved them so these are a keeper. I will never make regular pancakes again!
I did not develop this recipe, it is from Jeanette's Healthy Living. This woman must be a genius! I've got to give credit where it's due.
Almond flour is a great substitute for white or whole wheat flour and I love using it. I buy it from Trader Joes and keep it in a freezer bag in the freezer. It will go bad quickly and this way I keep it fresh longer. I just take out the amount I need for a recipe and return the rest to the freezer. You can grind the almond meal a little more to make it lighter like a flour but I used it they way it is and it was fine.
I also found out that when I blended the batter in the vitamix it was extremely thick and hard to blend. The reaction is to add more milk, but if you do the pancakes will be too thin, more like a crepe, and they are extremely hard to flip. So try to keep the batter a little on the thick side. I also cooked mine in Ghee although the original recipe calls for coconut oil. I just prefer my pancakes cooks in butter for the flavor.
I also served mine with a small amount of butter, hot syrup, and freshly sliced strawberries. Any type of fresh berry would be delish.
Ingredients for pancakes:
1 cup cooked quinoa
1 cup almond flour, or meal
4 tbsp coconut oil
2 eggs
1/2 to 1 cup almond milk
4 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla
1/2 tsp salt
Other ingredients:
Ghee
butter
maple syrup
fresh strawberries
Put all the pancake ingredients into a blender or vitamix and blend until smooth. Lightly grease a hot skillet and pour 1/4 cup of batter for each pancake. Cook until brown, a couple of minutes, and very gently flip to other side and cook for about 1 minute more. Plate and top with butter, hot syrup and berries.
If you have issues with sugar, or are diabetic, serve without the syrup.
Once cherries came into season I wanted to make something with them besides a dessert. I tired this chicken with cherries recipe and was actually surprised that it came out so well. I am not usually one to combine savory and sweet in the same dish but I thought I'd give it a try and it worked. With cherries in abundance this time of year, they are inexpensive, so that means it is time to make this dish.
Serves 2.
2 tsp olive oil
2 chicken breasts
Salt and Pepper
I small shallot, chopped fine
1 or 2 garlic cloves, minced
1/4 cup chicken stock
1 tsp balsamic vinegar
1/2 cup pitted and halved cherries
The process here is that you are going to cook the chicken first, then remove it from the pan, and deglaze the pan to get all that chicken stuff on the bottom, all the while making the sauce for the chicken.
In saute pan add the olive oil, season the chicken with salt and pepper and saute until done. This will vary based on the size of the breasts. Remove from the pan and keep warm. To the pan add the shallots and garlic and saute for 1 minute, do not allow to burn. Add chicken stock to deglaze and scrape up all the brown bits. Cook and stir for a couple minutes. Add the balsamic, cherries and chicken and heat through. Remove from the heat and serve pouring the sauce over the chicken.
As you can see in the picture I served it with some spinach salad and some grilled veggies but any side dish would work. Have fun with it.
As I often do, I see a recipe and then later think about it and try to make it based on what I remember. This is one of those. Because of this, I don't have exact measurements. I just get in the kitchen and throw the stuff together and either it works or it doesn't. This one worked. And it worked well. These tomatoes were absolutely delicious!
It's summertime and the first thing I look for are local organic tomatoes. I like the farmers market the best and I can't get enough of them. This recipe is a great way to eat more tomatoes but not in the traditional sense. If you are lucky enough to have a garden full of tomatoes I know you are always looking for ways to use them up. You will love this.
Use large tomatoes. Cut the top off and reserve. Using a spoon, dig out some of the flesh from the tomato. Make just enough space for however much goat cheese you want to put into it.
In a small bowl, mix some goat cheese with some minced garlic, finely chopped basil, salt and pepper, and an egg. Add a bit of olive oil to make a smooth filing. Spoon it into the tomatoes. Put the top back on them, drizzle on some olive oil and a sprinkle of salt.
Roast on a baking sheet in a hot 425 degree oven for about 35 minutes. The cooking time may vary depending on how many you are making. Serve warm.
As you can see from the picture we like to eat outside. A glass of wine, a good meal, outside in nature with my hubby and dog, and I am a happy woman. Enjoy!
Black Rice, or Forbidden Rice, is a fairly new food item for most people. I've been playing around with it for the last couple years and have come to absolutely love the stuff. And don't you kind of have to love something called forbidden?
I am sorry to say that somehow I neglected to take a picture of the finished product.
Apparently the black rice contains a compound that helps with fatigue. I've been making it for breakfast as a warm porridge and I'm mad for it.
I made this salad recipe for a picnic and of course it was a big hit. My friend took her first couple of bites and said oh I must have this recipe. The best part is that you can make a bowl of it and it's good kept in the refrigerator for days.
I do love a meyer lemon but when I made this they were not in season so I used a regular lemon but I used a tangerine balsamic I happened to have instead of the white wine vinegar. It added to the slightly citrus note of the dressing. This shows that you can alter this recipe to use what you have or what you love. Go crazy!
Ingredients:
1 cup black rice
1/2 cup toasted walnuts, chopped
1/4 cup Meyer lemon juice or 3 Tbsp regular lemon juice
2 tbsp white wine vinegar
1 tbsp agave or honey
1/4 cup olive oil
4 scallions, thinly sliced
1 cup shelled edamame
1 cup grape tomatoes, halved
4 ounces haricot vert or green beans, cut into bite size pieces
Salt and Pepper
Cook the black rice according to package directions. Allow to cool.
If you edamame is uncooked put into a pot of boiling water and cook according to package directions. Allow to cool.
In the same pot add the green beans and blanch for 2 minutes. Remove and cool.
Make the dressing: in a small bowl combine the lemon juice, vinegar, agave and olive oil. Season with salt and pepper.
In a large mixing bowl add the rice, edamame, green beans, tomatoes, green onions, walnuts and toss with the dressing, mix well. Check for seasoning.
Chill and serve.
