Seeds and Nut Granola Makes 4 1/2 cups Serves 9
1/4 cup pure maple syrup
1 1/2 cups raw, unsalted sunflower seeds (about 8 ounces)
1 1/2 cups raw, unsalted shelled pumpkin seeds (about 8 ounces)
1 1/2 cups raw, unsalted slivered almonds (about 8 ounces)
1/4 teaspoon sea salt
1. Measure out maple syrup and set aside. Line a cookie sheet with parchment paper or a Silpat sheet.
2. Toast seeds and nuts in a large saute pan on medium-high heat for 7 minutes, stirring occasionally.
3. Add salt and continue toasting 3 minutes until nuts and seeds are browned and you hear a popping sound (think popcorn), stirring often.
4. Turn heat to high and add maple syrup and boil for a full 60 seconds without stirring. Immediately remove from heat and stir with a wooden spoon until seeds and nuts are completely coated with maple syrup.
5. Transfer seeds and nut mixture to the parchment-lined cookie sheet. Spread out to cool.
6. Once completely cooled, store in a glass container with a tight-fitting lid.
7. Will store for up to 3 weeks (if it lasts that long).
1 1/2 cups cooked quinoa
12 large Romaine leaves
1/2 cup red onion, minced
3 limes, juiced
2 ripe pears, cored and chopped
2 medium or 1 large jalapeno, seeded and minced
1 large garlic clove, finely chopped
1/2 bunch cilantro, save some for garnish
Sea salt and pepper
1. Peel, pit, and mash 5 avocados. Save the other two for garnish.
2. Mix together mashed avocado, onion, lime juice, chopped pear, jalapeno, garlic and cilantro together in medium bowl.
3. Fold in cooked quinoa, salt and pepper to taste.
4. Divide mixture between Romaine leaves and fold lengthwise.
5. Garnish with avocado slices and chopped cilantro.
Vegetarian Main Dish Entrees
Lemony Brussels with Quinoa Serves 4
2 pounds Brussels sprouts
1 1/2 teaspoons sea salt
1/2 cup extra virgin olive oil, divided
1 small onion, chopped
4 large garlic cloves, minced
1/2 cup slivered almonds, plus 2 TBSP for garnish
1/2 teaspoon ground pepper
4 cups cooked quinoa
3 lemons 2 for juice & 1 for garnish
1/4 cup chopped Italian parsley
1. Wash and trim ends off Brussels sprouts. Cut in half.
2. Place 1 cup water in large saute pan and bring to boil. Add salt and Brussels sprouts. Cook on medium high 4 minutes, uncovered until water evaporates. Be careful not to burn.
3. Add 2-3 TBSP oil to pan and saute cooked Brussels one minute, then add onions, garlic, almonds, and pepper and saute all together, until onions are translucent and Brussels are tender, 3-5 more minutes.
4. If you pan is big enough, add cooked quinoa with the additional olive oil and saute with Brussels until the quinoa is hot, about 5 more minutes.
5. Stir in lemon juice and chopped parsley. Divide among 4 plates. Garnish with lemon slices, parsley and slivered almonds.
Cranberry Quinoa Salad or Stuffed Squash Serves 6
2 cups red and white quinoa, cooked
1 large celery stalk, finely diced
1 large carrot, peeled finely diced
1/4 cup pumpkin seeds (pepitas)
3/4 pecan or walnuts, chopped
1/2 cup craisins (dried cranberries)
1/4 cup extra virgin olive oil
2 TBSP lemon juice (1 lemon)
1/8 teaspoon black pepper
1/4 teaspoon EACH sea salt AND nutmeg
1/2 teaspoon cinnamon
2 TBSP fresh mint, chopped
3 TBSP fresh parsley, chopped
Zest of an orange
2 TBSP fresh squeezed orange juice
Either salad greens or 3 small acorn squash
1. In a medium bowl, whisk together olive oil, lemon juice, pepper, salt, nutmeg, cinnamon, mint, parsley, orange zest, and orange juice. Set dressing aside.
2. In a large bowl, mix craisins, pumpkin seeds, pecans/walnuts, carrots and celery to the cooled quinoa. Stir in dressing.
3. For Salad, place one-sixth quinoa mixture on a plate of salad greens and serve.
4. For Stuffed Squash, cut 3 small acorn (or similar) squash in half, take out seeds, and rub coconut oil on cut sides. Place onto baking sheet, cut side down and roast in a pre-heated 425 degree oven for 20 minutes. Flip squash over and cook another 10 minutes.
5. Divide mixture among squash halves. Return to oven for 10 minutes. Serve 1/2 squash per person.
Strawberry Rhubarb Crisp Serves 8
1 pound strawberries, washed, and sliced, about 2 cups
1 pound rhubarb stalks cut into 1 inch pieces, about 2 cups
2 TBSP organic cornstarch
3/4 cup organic cane sugar
1/4 teaspoon sea salt
1 orange, zested, then juiced
1/3 cup gluten-free quick oats
1/3 cup gluten-free flour
1/2 cup org. cane brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Earth Balance margarine, softened
1. Preheat oven to 375 degrees
2. Place prepared strawberries and rhubarb in a large bowl.
3. In a small bowl, mix together cornstarch, sugar, and salt.
4. Toss cornstarch mixture with fruit. Mix in orange juice and orange zest.
5. Place fruit mixture into a 9" x 9" baking dish.
6. Mix all topping ingredients together in a medium bowl, rubbing with your fingers, until coarsely mixed.
7. Gently place crumb topping mixture on top of the fruit.
8. Bake in the lower third of the oven for 40-50 minutes or until filling is thick and bubbly and topping is browned.
9. Serve warm with dairy-free vanilla ice cream (Coconut Bliss is excellent)