Monthly Archives: December 2010
• 1 cup quinoa, rinsed and drained
• 1 tbsp olive oil
• ½ yellow onion, finely chopped
• ½ cup grated carrots
• ½ cup red bell pepper, finely chopped
• 1 cup baby spinach, finely sliced
• 6 cloves garlic, minced
• 2 tbsp ground flaxseed mixed with 6 tbsp water
• ½ cup whole wheat spelt flour mixture
• 3 tsp red pepper flakes
• 1 tsp cumin
• ½ Celtic sea salt
• ¼ tsp ground black pepper
Preheat oven to 350°F. Cook quinoa in 2 cups water, bring to boil and let simmer on medium-low heat for 10-15 minutes until all water is absorbed.
Heat oil in skillet. Sauté onions, carrots, pepper and garlic for 8 – 10 minutes. Add spinach when 3 minutes remain. Place sautéed vegetables in a large bowl and set aside.
Add cooked quinoa and all remaining ingredients to vegetables and mix well.
Form mixture into balls and place on a baking sheet lined with parchment paper. Press the balls into patties before baking.
Bake for 15 – 18 minutes on each side.
• 2 tsp olive oil
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, washed and chopped
• 1 stalk of celery, chopped
• 2 tsp paprika
• 1 tsp cumin
• 1 medium sweet potato, peeled and diced
• 2 medium green zucchini, chopped
• 10 cups low-sodium vegetable stock
• 1 sprig thyme or rosemary
• 1 whole Habanero or red chili pepper
• 6 cups greens (kale, collard greens, Swiss chard)
• 2 cups baby spinach
• 2 tsp lemon juice
• Sea salt and ground black pepper to taste
Heat oil in large stock pot over medium-high heat. Add onion, garlic, carrot and celery and sauté for 2 – 3 minutes or until tender. Stir in paprika and cumin ensuring vegetables are well coated. Continue to cook the vegetables for another 3 – 4 minutes.
Add sweet potato and zucchini and cook for 1 – 2 minutes. Add vegetable stock, herb sprig and Habanero or chili pepper and stir. Allow pepper to float in stock. Bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Add greens mixture to pot and stir in to completely cover with stock. Increase heat and bring to boil again. Reduce heat to medium-low and simmer again 6 – 8 minutes.
Remove soup from heat. Remove pepper and any stems from the herb sprig. Add spinach and stir until fully incorporated with stock. Use a hand blender to puree the soup right in the stock pot. Add lemon juice, salt and pepper. Stir.
• 1 cup rolled oats, divided
• 1/2 cup unsalted raw almonds
• 4 scoops vanilla protein powder
• 1 ½ tsp cinnamon
• ½ tsp Celtic sea salt
• ¾ cup unsweetened applesauce
• ½ tsp vanilla extract
• 4 tbsp pure maple syrup
• 2 tsp raw agave nectar
Preheat oven to 350 °F.
Place ½ cup rolled oats into blender and process until oats are now oat flour, about 1 minute. In a large bowl combine oat flour, rolled oats, almonds, protein powder, cinnamon and salt. In a separate bowl mix applesauce, vanilla, maple syrup and agave nectar; add to dry ingredients and mix until fully incorporated.
Cut 8 squares of aluminum foil and spray with olive oil cooking spray. Spoon out the mixture equally onto the aluminum squares and shape into bars. Fold the aluminum at the ends to ensure that the mixture does not spill out.
Place bars onto a baking sheet and bake for 20– 22 minutes. Do not overcook.