Quinoa with Pomegranite & Roasted Pumpkin Seeds

We got tired of quinoa for a little while, but I admit I perked up immediately when I saw this recipe because we LOVE pomegranate seeds! I changed it around some so that it's more fruity, and added some creamy avocado on the side. Mmmmmmm!

Pomegranate Quinoa Pilaf
3-4 T Vegetable broth
1/2 medium onion, diced small
1 c quinoa
2 c vegetable broth
1 c pomegranate seeds
1 tablespoon chopped fresh flat-leaf parsley
1 T olive oil, cold pressed
Juice of 1/2 lemon
1/2 t fresh lemon zest
1 t sweetener (I used part agave and part vegetable glycerin)
Salt and freshly ground black pepper
1/2-3/4 c roasted pumpkin seeds (see below)
sliced avocado, if desired

Heat 3-4 T vegetable broth in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add 2 cups of vegetable broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.

In a large mixing bowl, combine olive oil, pomegranate seeds, parsley, lemon juice, zest, and sweetener. Add the quinoa and season with salt, and pepper to taste. Sprinkle pumpkin seeds over it and garnish with sliced avocado if desired.

Green Smoothie

I was talking with a friend today about celery. This friend expressed complete abhorrence for the stuff. I laughed, because I remember hating it myself...until I tried organic celery for the first time. I swear it tastes totally different from the conventional stuff, and I haven't ever gone back.

Celery flushes out excess bodily fluids and has anti-inflammatory properties-so it's another great food if you struggle with inflammation.

Hippocrates stated that celery helps with stress. What? Okay, let me explain. It has a high concentration of alkaline minerals, which means that our bodies don't have to work as hard to lower the acidic state that we inflict upon it by so many of the foods that we eat. Celery contains calcium, magnesium and potassium, and helps lower blood pressure. It relaxes the muscles around the arteries and aids in the elimination of toxins from the body. Plus on top of all of that (and more!) they are high in B vitamins, folate, iron and amino acids.

So...what do I say to this friend who can't stand even the texture of celery? Throw some in a smoothie. Problem solved.

My New Favorite Green Smoothie That I Drink EVERY DAY!
1 1/2 c filtered water
1 head of romaine lettuce, rinsed and coarsely chopped
2-3 handfuls organic spinach, rinsed
2 stalks celery, rinsed and roughly chopped
1 apple, cored
1 banana
juice from 1/2 lemon
frozen fruit of your choice (my favorite lately has been pineapple and strawberries)

In a high-powered, blender, blend the water, greens, and celery until very smooth. Add the remaining ingredients, fresh fruit first followed by frozen. Blend until smooth. Store in fridge. Drink within 48 hours.

Veggie Korma

Yes, this is another Indian food post. What can I say? We LOVE it! I spoke briefly about the benefits of turmeric here, but I wanted to continue that discussion in this post. Turmeric has an antioxidant in it called curcumin, which has anti-inflammatory effects. I have a lot of friends who struggle with inflammation, and turmeric has been proven to help with this when consumed on a regular basis.

It also helps clean the blood, keeping the red blood cells from clumping, promoting their formation and increasing circulation and tissue healing. Another benefit of clean blood? Glowing skin. :)

Veggie Korma

*adapted slightly from Kimberly Snyder

5-6 T + 3 1/2 c vegetable broth (divided)

1 onion, diced

1 t minced fresh ginger

4 cloves garlic, minced

1 can coconut milk

2 T tomato paste

sprinkle of cayenne pepper

1 1/2 t coriander, ground

1/2 t turmeric

1/2 t garam masala

1 t curry

sea salt and freshly ground pepper, to taste

2 T arrowroot powder

2 sweet potatoes, peeled and cut into chunks

1 cauliflower, cut into bite size florets

4 carrots, peeled and sliced

1 T nutritional yeast

2 T fresh lime juic

cooked quinoa or brown rice

chopped parsley, optional garnish

Heat 5-6 T broth in large saucepan. Sauce onion, ginger and garlic until soft and fragrant. Stir in coconut milk, tomato paste and remaining vegetable broth. Bring to a boil and reduce to a simmer. Add spices and stir well. Put a cup of mixture in a bowl and whisk in the arrowroot powder until thick and free of lumps. Add back to the main pot and stir well. Allow mixture to simmer down for 45 minutes until thick and creamy.

Cook rice or quinoa.

Heat water to a boil and steam the sweet potatoes about 8-10 minutes. Remove; steam cauliflower and carrots 5-7 minutes or until they soften, but retain their firmness. 

After 45 minutes, add the nutritional yeast, lime juice and veggies to the sauce. Stir well and simmer for 5 additional minutes. Adjust seasonings if desired and serve over quinoa or brown rice. Garnish with parsley if desired. 

Blender Zucchini Brownies

Blender Zucchini Brownies
1/4 c applesauce
1/4 c coconut oil, melted
2 eggs (or 2 T chia with 6 T water)
2 t vanilla
1 1/2 c coconut sugar
1/2 c cocoa
1 zucchini, halved lengthwise
2 c whole wheat flour
1 t sea salt
1 1/2 t baking soda
dark chocolate chips

First 6 ingredients to blender until smooth. Add remaining ingredients(except chocolate chips). Pulse til incorporated. Bake in 9x13 pan at 350 for 25-30 min. Remove and cover with choc chips.

Pesto with Chicken Sausage and Brussel Sprouts

Next time you make pesto pasta, save some of the pesto. It freezes great! Just thaw and use in this recipe and it's DELICIOUS!

Pesto with Chicken Sausage and Brussel Sprouts
1 lb fresh brussel sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 T olive oil, divided
1/2 t sea salt
1/2 t freshly-ground black pepper
1 lb rice pasta
4 chicken sausage links (I used the hormone-free ones from Publix)
5 cloves garlic, peeled and thinly sliced
Fresh pesto, store bought or HOMEMADE (EVEN BETTER!)
Parmesan cheese, for serving

Preheat oven to 400 degrees F. In a large bowl, mix together brussel sprouts, 2 T olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside. 

Meanwhile, remove sausage from casings. Heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking up the sausage into crumbles. Cook until browned and very fragrant. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant.

Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture. 

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Fresh Lemonade...WITHOUT SUGAR!

My little gal can't have sugar...which really used to be a pain in the rear but ultimately has guided our family to much better health. Well, the other day there was a little boy in our neighborhood who was selling lemonade to support his baseball team. My oldest child's heart melted and she bought lemonade for all....forgetting that her sister couldn't drink it. Ohhhhhh, the tears! Well, I had just gotten home from my bestie's house where she and her hubs made fresh lemonade almost every day, and it tasted delicious on a hot day! I texted her for the recipe and my little one was, as you can see, pleased with the results!

Fresh Lemonade...without sugar!
2 lemons
water and ice
liquid stevia

Squeeze lemons into quart jar. Fill the rest of the way with filtered water and ice. Add a dropper or two of liquid stevia (to taste! Don't add too much!) and shake it up.
Enjoy!

New Lunch recipes! Energy Bites & Zucchini Carrot Raisin Muffins

 Energy Bites
2 c regular oats
1 c peanut butter (or other nut butter)
2/3 c raw honey
2 c shredded coconut
1 c freshly ground flaxseed
1/2 c mini chocolate chips
1/2 c raisins
2 t vanilla
1-2 T chia seeds

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for an hour. Once chilled, roll into balls and enjoy!  I chill the night before, and then roll into balls the next morning.  Store in an airtight container and keep refrigerated for up to 1 week. Very filling and delicious!

Zucchini Carrot Raisin Muffins
1 c regular oats
2 c whole wheat flour
3/4 c coconut sugar (or sucanut)
1 T + 2 t baking powder
1 c grated zucchini
1 c grated carrot
1 1/2 t cinnamon
1 t sea salt
3/4 c raisins
3/4 c coconut oil
2 ripe bananas
1/2 apple
1/2 c agave

Preheat oven to 350. Combine the first 9 ingredients in large bowl. Combine the last 4 ingredients in blender and blend until smooth. Pour over dry ingredients and mix well. Bake for 20-23 minutes or until toothpick comes out clean. These freeze well and taste DELIGHTFUL!