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recipe adapted from alexandra cooks TIME 20 MINUTES SERVES 4 Ingredients
Bring 2 1/2 cups of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse thoroughly under cold water to remove the naturally "soapy film". Add quinoa and fresh fava beans, lower heat and simmer for 12-15 minutes until water is just absorbed. Remove from heat. Place in a large bowl to cool. Season with salt and pepper to taste. Add the walnuts, scallions, radishes, olive oil and lemon juice to the bowl. Toss to combine. If you prefer it a bit tangier like I do, add a tablespoon of champagne vinegar or more lemon. |
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SERVES 6 TIME 10 MINUTES Ingredients 1/2 of a Whole Roasted Chicken 2 stalks celery, diced 1/2 cup dried apricots (or raisons), chopped 1/4 cup green onions, chopped 1 whole carrot, grated 1/2 cup slivered almonds 1/4 cup cilantro (or parsley) chopped 1 cup fat free, plain yogurt 1 whole avocado 1 lemon, juiced pinch of salt dash of pepper 1/2 teaspoon garlic powder cayenne pepper if you please 6 Pita pockets. Chop chicken, throw into medium sized bowl. Add remaining ingredients, stir to combine. Spoon into pita pockets. Enjoy! Serve with fresh fruit! |
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recipe source Cookie and Kate SERVES 4 PREP TIME 10 COOK TIME 30 Roasted Cauliflower 1 head cauliflower, cut into bite-sized florets 2 tablespoons melted coconut oil or olive oil ¼ teaspoon cayenne pepper pinch sea salt Curried Quinoa and Greens 2 teaspoons melted coconut oil or olive oil 1 medium yellow onion, chopped 1 teaspoon ground ginger 1 teaspoon ground turmeric ½ teaspoon curry powder of choice (optional) ½ teaspoon ground cardamom 1 can (14 ounces) light coconut milk ½ cup water 1 cup quinoa, rinsed well in a fine mesh colander ⅓ cup raisins 1 teaspoon sea salt 1 tablespoon cider vinegar 4 cups baby spinach, baby kale, chard or arugula red pepper flakes to taste Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with oil, cayenne p and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges. Cook the quinoa: In a large pot warm the oil over medium heat. Add the onion and cook until translucent, stirring frequently, 3- 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a soft boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Spoon quinoa into bowls over roasted cauliflower. Add red pepper flakes to your taste. |
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Ingredients 1 10 oz package Linguine noodles, cooked according to package directions, al dente 1 lb. large, raw tail off shrimp - deveined 1, 32 oz. can petite diced tomatoes, un-drained 1/4 cup good quality gold tequila {or red wine} broth or juice from tomatoes may be used 1/2 cup finely diced carrots 6 cloves thinly sliced garlic 1 shallot, minced 1 tablespoon med-high smoke point oil: grape seed, palm oil, safflower, or avocado oil 1 tablespoon real butter generous pinch of salt red pepper flakes to taste Have all of your ingredients prepped and ready to go! While pasta water is being brought to a boil, heat a large wok over medium-high heat. Add oil and butter, let it get fairly hot but do not burn butter. Add dried shrimp and carefully and quickly toss to coat. Let shrimp sit for 2 minutes, flip again to toss and let sit for 1-2 more minutes till pink. Add carrots, shallot and garlic to skillet, sprinkle with salt toss to combine. Cook 1 minute stirring so as not to burn shallot and garlic. Pour in tequila or other liquid you are using to deglaze the wok using a large, flat spoon to scrape brown bits of bottom of wok. Turn down heat to medium-low. Let sit for 2-3 minutes while liquid cooks down. Add tomatoes, stir to combine. Let simmer for 3-5 minutes till just warmed through. Remove from heat. Spoon over drained pasta. |
