Tag: vegetarian recipe

TASTE OF FALL SOUP

By

On November 21, 2014

In Recipes

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 

PUNJABI CABBAGE – A TASTE OF NORTHERN INDIA

By

On August 15, 2014

In Recipes

Punjabi cabbage is an aromatic northern Indian vegetable dish that is often served with meat or other vegetarian dishes. If you love the flavors of India, this dish is for you.

Ingredients

  • 1/2 chopped yellow onion
  • 2 finely chopped garlic cloves
  • 1 inch piece of fresh ginger, peeled and chopped
  • 4 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 head of cabbage, shredded (core removed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 tablespoon ghee (clarified butter)

Instructions

Finely chop the onion, garlic, ginger and chili in a food processor or chop with a knife. Make sure if you use a food processor the mixture does not become a paste.

Heat  the oil in a heavy-based frying pan over low heat and fry the onion mixture until softened, but not browned.

Add the cumin seeds and turmeric to the pan and stir for 1 minute.

Mix in the cabbage, stirring until all the cabbage is well coated with the turmeric mixture.

Add the salt, pepper, ground cumin, coriander, and chili powder.

Stir the cabbage, then cook for 10 minutes with the pan partly covered, stirring occasionally until the cabbage is soft. If the cabbage mixture begins to stick to the pan or is too dry, add 1-2 tablespoons water.

Stir in the ghee and season with salt, to taste.

Enjoy!

OUT OF THIS WORLD QUINOA AND KALE SALAD

By

On July 8, 2014

In Recipes

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

Powered by WordPress & Theme by Anders Norén