Quinoa and vegetables

This has been one of the staple meals at our house for many years now.  I actually can't believe I haven't posted it yet.  The beauty of this dish is that you can make it with anything you have around.  If I have a lot of "scrap" veggies, this is what I make. It takes about 20 minutes total, including cooking time for the quinoa (about 15 min.), so it fits into a busy schedule very nicely.  This is one of a few meals that I get a "craving" for.  So yummy.....

Quinoa and Vegetables

Serves 6-8 as a main entreé, depending on portion size

2 cups quinoa, rinsed

4 cups water

However many veggies you want.  I use at least a large cutting board full. I routinely add:

Red onions

Bell peppers: red, orange, or yellow

Tomatoes

Carrots

Black Beans

Zucchini (finely diced)

Broccoli

A couple cloves of garlic

Cilantro (added after cooking)

1. Put rinsed quinoa in a pot with water.  Bring to a boil and then turn down heat to simmer.

2. When water is absorbed (quinoa is done), add raw veggies, keeping temperature on low. Stir.

3.  When veggies have warmed, you're done!  I like my veggies to be crispy and still raw, just warmed.

4.  Top with cilantro, avocado, "zip" seasoning (http://www.thespicehunter.com/), and Real Salt. My husband likes to add the cilantro after cooking because if you eat it for leftovers, the cilantro doesn't taste good if it has been previously cooked. 

Here is a quinoa that's a little different from the above pictures.  This one has orange bell peppers, red onions, tomatoes, and cilantro.  When I make this kind without the "zip" seasoning, I drizzle a little olive oil into the finished product. Then I add salt to taste.  So simple, yet so good.

Tuscan White Bean Bliss

Between family parties and the stomach flu, I haven't had time to do much else besides...well, go to parties and clean up puke (I apologize for using the word puke right as I'm about to discuss food).  I'm sure you can tell from our lack of posting that it's been one hell of a summer.  And trust me, that's an understatement with regard to both Jenny and myself.  But the good news is that I made a quick trip to my favorite produce place this week and I'm feeling like I might have my cooking mojo back.  But I'll leave the final say up to you.  

Tuscan White Bean Bliss (and don't underestimate the word bliss,)

I have a new favorite flavor.  Sage.  It sounds like it might add a winter touch but it's surprisingly light and flavorful.  Trust me on this one.


1 cup chopped sun-dried tomatoes (oil packed)
1 Tablespoon olive oil
1 large yellow or white onion, chopped
3 zucchini or summer squash (all I had was an acorn squash, but it was awesome)
4 garlic cloves minced
3 cups fresh spinach
3 cans small white beans, rinsed and drained (or 4 cups cooked beans if making from scratch)
1/2 cup water
1/2 cup vegetable broth
1 teaspoon lime juice
1/2 teaspoon (plus a pinch) sage
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
pepper to taste
1/3 cup chopped fresh basil


Heat oil in large pan over medium-high heat.  Add onion and garlic and cook, stirring, until soft and translucent (about 5 minutes).  Add squash and cook for 5 minutes more.  Add spinach, beans, tomatoes, water, broth, sage, salt, pepper, red pepper flakes, and lime juice, stirring to combine.  Add more salt to taste if desired.  cook for 10 minutes longer.  Stir in basil, and serve right away.


This would be amazing over quinoa or even some whole grain pasta!!!


*Inspiration for this recipe comes from The Vegan Table

Vegan Ranch Dressing/Dip

HOW many dressings must a wom-an try, before she finds one she loves?? (To the tune of "Blowin' in the Wind").  A LOT!

I don't know if many of you have tried my sesame carrot dressing, but a couple of people have told me it's too extreme for their tastes.  It may be that they have been using UN-hulled sesame seeds  vs. HULLED sesame seeds, which are less bitter, but essentially I have come to the realization that I really like the strong flavors of garlic, onion, and salt (mineral salt, of course).  And a lot of it. Probably more than the average person. 

This recipe is no exception in that it contains all of those previously mentioned ingredients, BUT I thought it might appeal to those of you who are searching for a tasty dressing because it happens to be the BEST version of vegan ranch dressing I've ever tried/made.  It is so tasty, even my husband, who HATES ranch dressing (and, as I've said before, most creamy dressings in general), opts to use it versus using his bottled dressing.  And as a bonus, my four-year-old likes to use this dressing as a dip with cut up veggies.  I even gave a sample of it to Annie, just to be sure I don't have crazy taste-buds, and she told me she literally licked the bowl clean.  So I'm pretty sure it's a good recipe...at least I think so!

Vegan Ranch Dressing

1.5 cups of macadamia nuts or cashews, or both.

                (Most times, I use all mac nuts, and have previously used up to 1/4 cup cashews in the
                 mixture). Soak for about 1 to 2 hrs, then rinse and drain.

1.5 cups water for dressing/1 cup water for dip
1/3 cup + 1 Tablespoon lemon juice
1/3 cup extra virgin olive oil
2 cloves garlic
3 tsp. onion powder
2.5 tsps. Real salt (It seems like a lot, I know.  The original recipe calls for 1 Tbsp.  This is the least I have been able to use and still have it taste like a true ranch dressing.  Use less if you like. Maybe add more onion powder if you use less salt).
1 tsp. garlic powder
1 tsp. dried dill
1/2 tsp. dried basil

After blending the above, add and pulse to incorporate:

1/4 cup finely chopped, fresh parsley

1/2 tsp. dried dill (Or fresh if you like)

Immediately put in refrigerator to allow the flavors to blend. Due to the monounsaturated fatty acids in the olive oil, this will thicken slightly in the fridge.  Add more water to thin, if desired.

*I adapted this recipe from a recipe posted on http://www.thesunnyrawkitchen.blogspot.com/.  I'm not sure who the original author is.   

Natural Bug Repellent

I got this month's issue of Natural Health in the mail the other day, and I came across an advertisement for the company Aura Cacia, which sells essential oils.  The advertisement detailed how to make a natural body spritz that would repel mosquitos and gnats.  This is the recipe:

12 drops citronella essential oil
12 drops geranium essential oil

12 drops lemon eucalyptus essential oil

12 drops patchouli essential oil

4 oz. water

Combine essential oils and water into a spray bottle.  Shake well and spray. 

Annie B. Bond also has a great post on how to make your own bug repellent. Check it out.

And if making your own doesn't sound enticing, I was at Whole Foods today and saw a pre-made, essential oil based bug spray.  I can't remember the brand name, but if you'd rather buy the pre-made version, you know where to find it!

I'm pretty excited to try this out this summer to see if it really works!  That is, if it ever gets hot enough here to even make the bugs come (I know....I'll probably eat my words in a couple of weeks). 

Jenny :)

Green Chard Wrap w/ Sunflower Seed Paté

Confession - for the past 4 months I have eaten about 99% raw.  The reason being that I've been trying to kick my body into "healing gear".  I'm not ready to share anymore than that, but suffice it to say that I'll be okay.

Anywho - Along the path of my healing journey, I've created and experimented with many, many, raw recipes.  This is one that I really enjoyed eating.  And I'll have you know that my mom, albeit a very UN-picky eater in general, really liked it also.

Green Chard Wrap w/Sunflower Seed Paté

1 leaf green chard, the large part of the vein removed

1 serving of Sunflower Seed Paté (from nourishingmeals.com)*

1 avocado, sliced
1-2 Roma tomatoes, diced
Cumin, to taste
Real Salt, to taste

*I didn't have shallots for the paté recipe, so I used red onions in lieu of them.

1. Prep the green chard leaf by removing the large part of the vein.  Make sunflower seed paté and scoop into green chard.  Top with avocado and tomatoes, and sprinkle generously with cumin.  Then, add salt to taste.  Wrap up and devour.  If you're a bit squeemish to try raw green chard, don't be!  The cumin, accompanied by the avocados and tomatoes are what make this recipe.  I honestly can't even taste the green chard.  But then again, that's me.   Let me know what you think.

Question:   How are you all doing in your quests to find health?  What are some of the difficulties you've encountered, and what are some of the solutions you've found to those obstacles?

Happy day,

Jenny :)

Kale and White Bean Soup

I've had this recipe for a looooong time.  I've purchased the ingredients intending to make it at least 5 times now.  But for whatever reason, I've been apprehensive about actually making it.  I mean, let's be honest here.  Kale soup?  It doesn't exactly conjure up appetizing images yo.

But guess what I have?  A little brother named Mason who will eat anything.  Not even kidding.  ANYTHING!   So, being the selfless older sister that I am (ahem), I called him up and asked him to come be my guinea pig over for dinner.  He happily obliged.  

Everyone say, "hi Mason".

Look at that smile.  I know, right?  He LOVED it!  

But in case you're a bit distracted by his adorable-ness.  Here's another view (of the soup, not Mason).

KALE AND CHICKPEA SOUP (except that I used northern white beans)

2 Tablespoons grapeseed oil

2 medium onions, chopped

2 carrots, peeled and diced

1 celery stalk, diced

6 medium garlic cloves, minced

1 can diced tomatoes

1 can chickpeas or northern white beans, rinsed and drained

7 cups vegetable broth

1 - 1 1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon fresh lemon juice

2 bay leaves

1 teaspoon dried rosemary

about 7 packed cups fresh kale (leafy parts torn from stalks), chopped

Heat the oil in large pot over medium heat.  Add the onions and garlic and cook about 10 minutes or until they begin to brown.  Add the carrots and celery and cook about 3 more minutes.  Add the tomatoes with juice and 1 teaspoon salt.  Bring to a simmer.  Add the chickpeas and simmer 5 more minutes.  Add the broth, bay leaves, lemon juice, rosemary, and pepper.   Bring to a boil.  Add kale and reduce to a simmer.  Simmer about 20 minutes.  Remove the bay leaves and add salt to taste.

quick tip: Be SURE  to remove the bay leaves.  They are fabulous to cook with but should never be consumed.  Trust me.  I've tried it.  It's more or less just the...essence of the leaf you want to be able to detect.

Because I Like To Say "Salsa"

Bug's Salsa

Unfortunately I can't take credit for this one.  It's from my sister in law.  Her name is Bug.  Actually her name is Rachelle.  But I've called her Bug for so long that it feels weird to call her Rachelle.  She's beautiful and very un-insect like.  And her kids?  Well, I'll just show you. 

See?  Told ya.

I'm also suddenly acutely aware of my brother's chewbacca chest.  Must be all the salsa.

Bug's Salsa

1 can drained corn

1/2 - 1 can pinto beans, rinsed

1 can black beans, rinsed

2-3 tomatoes diced

1 bunch green onions

1 bunch cilantro

2-3 large avocados, diced

1 pkg zesty italian salad dressing mix (use distilled white vinegar and grapeseed oil to

        make dressing)    

Place all beans and vegetables (except avocados) in medium sized bowl.  Mix dressing.  Dice avocados and add to bowl.  Add dressing a little bit at a time until you reach desired flavor and consistency.  I use maybe 1/2 of the dressing.

This salsa is AMAZING on baked potatoes.

*Special thanks to the McMullin family for being so dad-gum cute.  And for letting me show off my nieces and nephew.

Spinach and Onion Millet Cakes

Oops.  Sorry.  I meant to post this with the pesto recipe.


Spinach & Onion Millet Cakes


1 1/2 cups millet (ground up in food processor or blender)
1/2 cup wheat berries (ground up in food processor or blender)
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/4 teaspoon parsley
2 cloves garlic
2 tablespoons coconut oil (or grapeseed oil)
1 1/2 - 2 cups almond milk or hazelnut milk
1/2 white onion, sliced
1 cup spinach, chopped


Preheat oven to 350.  Prepare a 9x9 inch pan.  Grind up the millet and wheat berries to a fine flour in blender.  Add all other ingredients and mix on high for 1 minute.  Pour into mixing bowl.  Add onion and spinach.  Mix well with large spoon.  Pour batter into prepared pan.  Bake for 20 minutes or until top looks lightly browned.

1 Pesto 3 Ways

Sun-dried Tomato Pesto

Spinach Onion Millet Cake With Pesto Sauce (personal favorite)

Spinach Garlic Pasta With Pesto Sauce (husband's personal favorite)

I bought a basil plant over the weekend.  It's been staring me down for several days with it's menacing delectable-ness that has been hard to ignore.  I finally succumbed (succambe, succumed, did succumb - Wikkopedia is also torn).  Immediately I instructed my 8 year old to take some over to Jenny.  No less than 5 minutes later she called.  I believe her initial words were, "I love you".  And I was like, "I know my dear, I  know".  

It's fantastic as a dip, dressing, or sauce.  

Sun-dried Tomato Pesto

1/2-3/4 cup tightly packed sun-dried tomatoes (I used the kind from Costco)

1 cup water

1/4 cup almonds

2 cloves garlic, chopped

1 tablespoon olive oil (if your tomatoes weren't packed in olive oil)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/3 cup chopped fresh basil

1 tablespoon lemon juice

*Original recipe from Vegan with a Vengence

Banana Peach Green Shake

The other day I purchased first-of-the-season organic peaches at the store. I was excited for my kids to try them becuase we don't eat peaches very much. So we got home from the store, I made my kids' lunches with sliced peaches, and they didn't like them! A couple of days later, I was left with some shriveling peaches, and knowing that no one would eat them before they went bad, I decided to throw them into the EASIEST green shake I've ever made. And let me tell you...it was a WINNER! My kids sucked down about twice what they usually do, and my husband LOVED it! So I made it again today to take some pics so I could share it with you all.

Banana Peach Shake

1 large handful of baby spinach

2 small peaches (sans pit)

1 banana
Enough water to liquify


Blend :)

Sesame Carrot Dressing

I LOVE salads.  L-O-V-E them.  But I didn't always love them (even though I still ate them), mainly because I got sick of the same old store bought dressings.  And when I started to make my own, it was really hard to find a healthy recipe that tasted good. This has all changed thanks to a couple of recipes I've created in the past couple of months.  The dressings are so good they make me CRAVE salad..which is never a bad thing...with one exception. 

I originally created the dressings using raw tahini, which contains wonderful nutrition and adds a "creaminess" that resembles dairy-based dressings.  However, tahini is about $10 a jar, and I eat a lot of salads with dressing.  So I thought.  Tahini is ground up sesame seeds; a sesame butter, if you will.  If I use my blender to grind sesame seeds to a powder and then add water/oil to blend it, it should work the same.   And guess what? I just so happened to have 5 lbs. of raw sesame seeds on hand and it worked perfectly! So the following recipe calls for sesame seeds, but if you want to add the same measure of raw tahini, go for it...Same dif.

Sesame Carrot Dressing

1 c hulled, white sesame seeds, ground in blender on high
1 c water
1/2 c olive oil
1/3 c carrots, chopped
2 cloves garlic, minced
3/4 tsp. Real Salt
1/2 tsp. cayenne

Blend thoroughly.

This dressing is even better after refrigeration, but due to the olive oil which partially solidifies in cooler temps,  it will be less flowing. I actually prefer it thicker, but if you don't, just stir it a bit to get it a little warmer, which will help it flow easier.

It is also great as a dip or spread in a wrap!

*This recipe was inspired by Kristen Suzanne.

Chat Night Reminder

We have had a few people tell us they would be interested in coming to a Green Shakes and Giggles Chat Night about once a month, but before we plan it, we would like a little more feedback.  Yea or Nay? Let us know!  Thanks :)

Black Bean Soup, Café Río Rice, and Tomato-Tomatillo Salsa

I often surf the internet looking for dinner ideas, but rarely do I ever find a food blog or internet page with a whole dinner that has the nutrition and ingredients that I want in a meal.  I might find a side dish here or a salad dressing there, but I would really like to just be able to go to one of my favorite blogs and find a relatively easy and healthy dinner planned out for me.  So this is what I have decided to do for all of you.  This is what we had for dinner the other night (plus a salad) so if you're needing an idea for dinner, here it is!  The soup is warm and smoky due to the chipotle chile, the salsa is probably the best homemade salsa I've ever made, and the Café Río rice?  Well, who can resist that??!  So fire up the stove - you're in for a treat!

Black Bean Soup
(from Cooking.com, but with a few changes.  Also, this makes a lot so I halved the recipe)

1 pound of dried black beans*
2 tbsp. grapeseed/coconut oil

2 large onions, finely diced

4-6 garlic cloves, minced
1 cup fresh, chopped tomato
1/4 tsp. chipotle chile spice
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. Real Salt

Bean options:

1. You can soak your beans in water over night (this cuts down on the "gassy effect" of beans, minimizes cooking time, and preserves nutrients) and add them, still uncooked, to the pot. 

2. You can soak them overnight and cook them during the day, so when it comes time to make dinner, you can add the already cooked beans to the pot and dinner is ready really fast.

 3. You can add plain ole' dried beans to the pot, but you'll probably get a lot of foam rising to the top of the soup and it will take a while. 


Instructions:

In a deep pot, heat oil over medium heat.  Add onions and cook until translucent (about 5 min).  Add the beans (uncooked or cooked is fine. Uncooked will take a LOT longer, though.), garlic, and 6 cups cold water.  Bring to a boil, skimming away any foam that comes to the top ( the skimming only applies to those using UNcooked beans).  Reduce to a simmer and when the beans are soft (about an hour for those using uncooked beans, and no time at all for those using cooked beans) add the tomato, chipotle spice, cumin, coriander, and Real salt.  Continue cooking until beans are really soft.  You can puree about 1/2 of the soup in your blender and recombine with the rest of the soup to make it more creamy.  The soup will thicken on its own if refrigerated overnight. 

Café Río Rice

This is a recipe from my cousin's blog, I Love to Eat Good Food.  It is sooo good, and a great alternative to the white rice that Café Río serves.

1 Tbs. olive oil (or grapeseed or coconut oil)
1 c long grain rice (I used brown basmati rice...YUM!)
1.5 c broth (I actually used 2 cups of vegetable broth)
2 Tbs. lime juice, freshly squeezed
Zest of one lime
1/2 c cilantro, chopped
1 tsp. Real salt

Heat oil over medium high heat, add rice and allow to cook for 2 minutes.  Add other ingredients and bring to a boil.  Cover and reduce heat to medium low or low, and cook until rice is done.

Tomato-Tomatillo Salsa w/ Spicy Brown Rice Chips
(Recipe from Cooking.com but w/ a different preparation method)

1 large tomato, diced
3 medium tomatillos (husks removed), diced
1 small red onion, diced
1 serrano or jalapeño chile, diced
     (I used a jalapeño...Be careful not to touch the inside of the pepper with bare hands.  I used a knife to slice it open and scoop out some of the seeds. I left a few seeds in for some kick, though!) 
1/4 cilantro, roughly chopped
Real Salt to taste



If you don't have a food processor, finely chop all ingredients.  Otherwise, throw everything in the food processor and whirl until desired "chunkiness".  I served these with my Spicy Brown Rice Chips.  SOOO good :)

Sweet Sesame Tofu

Over the past few weeks I've experimented a little bit with tofu.  Unfortunately, I have ended up feeding most of it to the neighbors dog.  I've been desperate to convert my family to this rubbery source of nourishment that holds such a select place in my heart.  I've known for a long time that with the right combination of ingredients, victory could be won.  And so comrades, tonight I'm overjoyed to announce that indeed we have begun the conversion process.  NEVER say never.
Sweet Sesame Tofu *brown sticky rice is the BEST but I was all out of it

14 oz. extra firm organic tofu
2 Tablespoons sesame oil
2 teaspoons finely minced garlic
2 teaspoons finely grated ginger root
1 cup green onions, sliced and separated (white part from green part)
3 Tablespoons vegetable broth
1 1/2 Tablespoons soy sauce or tamari
1 Tablespoon honey
1 teaspoon white or black sesame seeds, toasted


Remove tofu from package and drain well.  Cut tofu into slices about 3/4-1 inch thick.  Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut the tofu into square cubes.


Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it.  Add oil and heat until shimmering.  then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion.  Cook, stirring occasionally, until the tofu is quite browned.  Helpful hint:  it's more effective to cook at a lower heat for longer amount of time.


When tofu is well browned, add the broth and cook, stirring, until it is mostly evaporated.  Add the green parts of green onions and cook about 1-2 minutes.  Add soy sauce or tamari and stir to distribute.  Turn off heat.  Add honey and sesame seeds.  Stir to distribute.  Serve warm over rice.

Chocolate Hemp Frosty & Other Shakes

As the sun reveals itself from a long hibernation, and the weather turns warmer, we turn our shake-making up a gear.  There's nothing better than an icy shake during the Spring and Summer.  Here are a few we've been making.

Chocolate Hemp Frosty

1 banana

1/2 cup rice milk

1/2 cup coconut milk
1/3 cup hemp seeds
1 tbsp. cocoa/carob powder
Handful of ice (or more, depending on how frosty you want it)

Blend and enjoy!

Strawberry Blackberry Shake

2 handfuls spinach
2 cups strawberries (with stem)
3/4 cup fresh or frozen blackberries
1 banana
1/3 to 1/2 can coconut milk
1/4 cup hemp seeds
Juice of 1 lime (optional)
Ice

Blend!

(My 4 yr. old doesn't look too excited, but I assure you he LOVED this shake)









Grapey Green Shake

2 handfuls spinach

1.5 cups grapes (if using seeded grapes, leave seeds in)

1 banana

1/3 to 1/2 can coconut milk

1/4 cup hemp seeds

Ice

Blend!

(My kids downed this shake, and I also think it is really tasty, but my husband said it was okay. The verdict?  You be the judge!)

(If you have a tree nut allergy and can't use coconut milk, I'm sure the latter two recipes would still taste great without it.)

Green Shakes and Giggles Chat Night???

Whenever I attempt to write a post for Green Shakes and Giggles, I have a hard time sticking to one single topic.  It could just be that I'm riddled with ADD.  But in reality, I think it's more that there are so many ideas and concepts related to living a healthy lifestyle that are all intertwined.  It's difficult to discuss just one without delving into at least 1/2 dozen more.  Know what I mean?


We have an idea.  We've hedged a bit as to whether or not we can pull this one off.  So you fine ladies are going to have to give us your vote.  We feel that it might be beneficial to start a support group as a way to swap ideas and discuss the things that sometimes get looked over.  We also have some AWESOME people who are ready, willing, and eager to come share their expertise with us.  


We are firm believers in the bonds of womanhood.  Especially women who are doing their best to raise healthy, happy children.  Jenny and I have also spoken recently about how we see the trends in medicine turning toward prevention.  A shift that has been long anticipated.


So what do you think?  Who would be interested in joining us for an evening of green shakes, giggles, and swapping of ideas?  We'd like to schedule the first meeting during the 3rd or 4th week of April.  Leave us a comment letting us know what day of the week you'd most likely be able to attend.  Or feel free to tell us we're lunatics.  We wouldn't blame you.

Baked Apple with Walnut Filling

I know, huh.  Apples, walnuts, and honey.  Need I say more?

Baked Apple with Walnut Filling

4 granny smith apples

lemon juice

1/2 cup chopped walnuts

1 teaspoon honey (plus some for topping)

3-4 drops vanilla creme stevia

Preheat oven to 400 degrees.  Core and peel apples and place on baking sheet.  Drizzle with lemon juice to avoid brown discoloration.  Place in oven and bake for 20-25 minutes or until tender.  

Meanwhile, in a small skillet, cook walnuts, stevia, and honey over medium heat until walnuts look caramelized.  Immediately remove from heat and place them on parchment paper or heat resistant plate until cooled.

Remove apples from oven and put them on individual serving plates.  Fill each apple with caramelized walnuts and then drizzle with honey if desired.  Serve warm.

*This is something I ordered every night at the spa, but it wasn't in the recipe book I purchased.  So I made up my own version.

Carrot Apple Ginger Soup

Don't hate me because I spent the WHOLE ENTIRE weekend at a spa in St. George.  But I wouldn't blame you if you're a little jealous.  It was actually an epic event.  I've never even been to a spa let alone stayed at one for 3 days.  I came home feeling totally revitalized.  Good thing, because I had my "girlie checkup" Monday morning which (as most of you can attest to) kind of sucks.  But the good news is that I bought the recipe book from the spa that we stayed at.  So in reality, the stirrups were just a mere distraction.  Because I knew that my next stop would be the grocery store, where I would purchase everything I needed to make Carrot Apple Ginger Soup.  And so it went.

Carrot Apple Ginger Soup (never mind the reflection of an upside down human on the spoon - totally not me)

  14 oz raw chopped carrot (about 4 large)

8 oz raw chopped apple (1 large or 2 small)

4 oz raw chopped onion (1/2 medium)

4 oz raw chopped celery (about 2 stalks)

1 oz raw chopped ginger root

1 teaspoon raw chopped garlic

1 quart tomato juice (no salt, canned)

1/4 teaspoon salt (maybe a little less)

1/4 teaspoon pepper

1 quart water

1 teaspoon lemon juice

1/4 cup coconut milk (optional - but highly recommended)

Simmer all ingredients until the liquid is reduced by one-half.  Blend in a blender or food processor.  Serve warm.  Garnish with parsley if desired.

*The original recipe is from the Adventure Cuisine CookBook

Millet, Cucumber and Garbanzo Pilaf

This dish is based on a recipe from Vegetarian Times, but I changed a few ingredients and also the method of preparation, making it easier and healthier, I think!  I was a bit nervous about how it would turn out, but my husband really loved it! (The kids haven't been introduced enough to the new entree to dig in yet).

What I love about this recipe is that it features millet, a wonderful grain that is alkalizing to the body (yes, it is the same stuff used in bird-seed!).  I have a few recipes that contain millet, but not as many as I'd like, so I was excited when this one turned out to be a keeper!

Lemon-Cilantro Dressing

3 Tbs. Olive Oil

1/3 cup lemon juice

1 cup fresh, chopped cilantro, loosely packed

1/2 cup fresh, chopped parsley

Pilaf:

1 English cucumber, diced

1 medium red onion

1.5 c cooked, soaked garbanzo beans, or 1 15 oz. can

1 cup uncooked millet

3 cups water

1/4 tsp. cinnamon

1/4 tsp. cardamom or allspice

1/2 tsp. Real Salt

Olive oil to drizzle (about 1 Tbs.)

Combine all dressing ingredients in a large mixing bowl.  Mix in diced cucumbers, onion, and garbanzo beans and let marinate while making pilaf.

Rinse millet well and place in a pot with 3 cups water.  Heat to a boil and then let simmer until all the water is evaporated.  Then add cinnamon, cardamom, Real Salt, and drizzle in olive oil.  Fluff millet and mix in the spices well.

Add millet to mixing bowl with dressing and other veggies.  Mix well and adjust seasonings to taste. 

Rainy Day Banana Bread

On a day like this...

all I want to do is curl up with a good book while I snack on this

and sip a cup of this (it's chamomile, mmmmm...)

Not that I actually did any of that today.  I was busy playing princesses with her

Good thing princesses occasionally appreciate a slice of warm banana bread.  


Rainy Day Banana Bread (or at least that's what we'll call it today)


1/2 cup unsweetened milk alternative of choice (I use almond)
2 tablespoons ground flaxseed
1 egg or 1/4 cup egg replacement (optional)
2 cups whole grain spelt flour or whole wheat flour
2 tablespoons finely shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/4 cup grapeseed oil
1 dropper full vanilla creme stevia, or 1 teaspoon vanilla
3-4 medium sized very very ripe bananas, mashed
1/2 cups nuts, dried fruit, or other add-ins (optional)


Preheat your oven to 350.  Spray a 9x5 inch loaf pan with cooking spray.  In a large mixing bowl combine the milk alternative and flaxseed and egg and set aside.  In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda and salt.  Set aside.  Returning to your mixing bowl, blend in the oil, vanilla stevia, and bananas until well mixed.  Stir in the dry ingredients being careful not to over-mix; a few lumps are okay.  Gently fold in the coconut and nuts and any other dried fruit you want.  Spread the batter into prepared pan, and bake for 35-40 minutes, or until the top is browned and resilient to the touch (I always stick a toothpick in to make sure it's done).  Cool for 10-15 minutes before removing it from pan and placing on wire rack.  


yields 10-12 servings


*I prefer to use 4 full sized bananas.  It's more flavorful and moist.  But using 3 bananas does allow the bread to rise more.