Tag: vegan

PARSNIP AND LEMONGRASS SOUP

Parsnips are a fantastic vegetable because of their natural sweetness when cooked.  Add  lemongrass, kaffir lime leaves, and ginger and you have the perfect balance of flavors!

QUINOA TABOULI

Tabouli is a fragrant Middle Eastern salad traditionally made with parsley, mint, tomatoes, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. For those of you on a gluten-free diet, try making it with quinoa instead of bulgur wheat. I love eating tabouli with Romaine lettuce and diced cucumbers! It is also delicious with  grilled or broiled wild caught salmon. Yum!

GARLIC GINGER DANDELION GREENS

Dandelion greens are one of my favorite bitters! They’re not for everyone, but I enjoy their unique flavor.

TASTE OF FALL SOUP

On a cold Fall day nothing warms me up like a nice warm bowl of soup! Here is one of my favorite soup recipes. 

Ingredients:

  •  1/2 Spanish onion (chopped)
  • 1 small garlic clove (chopped finely)
  • 1 teaspoon curry powder
  • 1 large organic sweet potato, peeled and diced (about 1 1/2 cups)
  • 1 medium organic butternut squash, peeled, seeded, and cubed (about 2 1/2 cups)
  • 3 organic carrots, peeled and sliced
  • 1 teaspoon sea salt, or to taste
  • 1 tablespoon olive oil or coconut oil
  • 1/2 teaspoon cumin
  • 4-5 cups vegetable stock or chicken stock (add 2 cups coconut milk/cream if you prefer a creamier soup in place of 2 cups stock)
  • 1/2 teaspoon ginger powder

Instructions:

  1. Sauté the onion, garlic, and spices in olive oil until onion is soft, about 5 minutes.
  2. Add all ingredients to a slow cooker, and secure the lid.
  3. Turn it on low, and leave for 6 hours.
  4. Use an immersion blender to make a smoother texture.
  5. Garnish with chopped parsley or scallions.

Enjoy!

Jenice 

ELDERBERRY JELLO – NOTHING TO “SNEEZE” AT

 As we head into the cold and flu season, elderberries can be used to help fortify your immune system and fend off illnesses. How about adding elderberries into your cooking?

Ingredients

Directions

Sprinkle gelatin over cold juice in a large bowl.

Let stand for one minute.

Add hot juice and stir until gelatin completely dissolves (about 5 minutes).

Pour into a 13x9x2-inch glass pan.

Refrigerate until firm (about 3 hours).

Enjoy!

Jenna

CHILLED AVOCADO SOUP

This creamy soup combines avocado, coconut milk, broth, onion, garlic, jalapeño and cilantro. It is easy to make and a sure hit for anyone who loves avocados!

Ingredients

  • 2 tsp coconut oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 large jalapeño pepper, seeds & membranes removed, and finely minced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh cilantro leaves
  • 3 Hass avocados, peeled
  • 1/2 tsp sea salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups organic  vegetable or chicken broth
  • 1/3 cup coconut milk

Instructions

Heat the coconut oil in a sauce pan set over medium-low heat.

Add the onion and jalapeño pepper, and cook (without browning) until the onion is soft and translucent, 7 to 10 minutes.

Add the minced garlic and cook for 2 more minutes.

Stir in the cilantro.

Cool slightly.

Place the avocados and 1 1/2 cups broth in a food processor or  blender.

Pulse until finely chopped.

Add the remaining broth, along with the cooked onion mixture, salt and pepper.

Blend until smooth.

Pour the soup into a bowl and stir in the  coconut milk.

Cover the soup and refrigerate for at least 1 hour.

Serve chilled.

So delicious! Enjoy!

Jenna

OUT OF THIS WORLD QUINOA AND KALE SALAD

One of my clients was kind enough to share this recipe with me. It is delicious! I hope you will give it a try.

Salad Ingredients

  • 1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
  • 8 ounces kale
  • 1/2 cup slivered almonds, very well toasted and cooled
  • 1/3 cup fresh pomegranate seeds
  • 2 to 3 scallions, thinly sliced
  • 2 teaspoons chopped fresh dill
  • Few gratings of fresh lemon zest

Dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 teaspoon coarse Dijon mustard
  • 3/4 teaspoon honey
  • Celtic sea salt to taste

Directions:

  1. Rinse the quinoa to remove the bitterness.
  2. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer.
  3. Cover and simmer on low for about 15 to 20 minutes. Cook until tender.
  4. Drain the cooked quinoa.
  5. Put the quinoa in a salad bowl to cool (refrigerate if needed).
  6. Whisk dressing ingredients together in a small dish and set aside.
  7. Rinse the kale and dry it.
  8. Remove the rib from each stalk by cutting around the stalk.
  9. Roll the leaves tightly and cut crosswise into thin strips.
  10. Add the kale strips to the cooled quinoa.
  11. Add remaining salad ingredients.
  12. Pour the dressing over the salad.
  13. Season with Celtic sea salt to taste.

Enjoy!

Jenna

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