Quinoa "Fried Rice"

I make this dish so often I thought I'd share, just in case you'd like to add it to your weeknight repertoire. It comes together quickly, especially if you prep the sesame ginger sauce in advance. I like to make a double batch of the sauce to store in the fridge, as it keeps for several weeks.

It's the perfect dish for someone who is quinoa-curious, but maybe a little intimidated as well. See? There's nothing to be scared of.

You can vary the vegetables- I'll often use green beans in place of broccoli or throw in some chopped garlic scapes when they are in season. You can finish it with your favorite hot sauce, chopped cilantro or salty peanuts for a crunch.

You're now two pans and 30 minutes away from a dinner chocked full of high quality protein, fiber and stir-fried veggies. 

Quinoa Fried “Rice”

Serves 2 as a main dish

Ingredients

3 tbs. tahini

3 tbs. tamari soy sauce

2 tbs. honey or syrup

1 tbs. toasted sesame oil

2 garlic cloves

1-inch ginger root

½ cup quinoa

1 cup water or stock

2 tbs. oil of choice, divided

Small head of broccoli, about 1 cup chopped

1 small carrot,  grated

2 eggs 

2 tbs. sesame seeds

Chili flakes, if desired 

Directions

Place quinoa and water/stock in a small pot. Bring to a boil and turn down to a simmer. Cook for 15-20 minutes, covered, or until all liquid is absorbed. Remove lid, fluff and set aside.

To make the sesame ginger sauce, combine tahini through ginger in a blender and process until smooth. Set aside.

Beat eggs in a small bowl. Season with a dash of salt and pepper.  

Heat 1 tbs. oil over medium heat in a large pan. Add eggs and scramble quickly. Remove to a small bowl and break up into small pieces. Wipe pan clean. Add remaining tbs. of oil to the pan along with carrots and broccoli and stir-fry until bright and tender, about 5 minutes. Add cooked quinoa, scrambled eggs, 4-6 tbs. sesame ginger sauce and sesame seeds and continue to stir-fry for 3 minutes.  Taste and adjust seasoning with salt and chili flakes if desired.

Curry Almond Burgers

A few weeks ago I served these burgers as part of my Prepared Meal Service, and so many people requested the recipe that I immediately added this blog post to my to-do list. And it's happening!

They can come together fairly quickly, especially if you prep the rice and carrots in advance, so that they are cooked, cooled and ready. It is also a great project to make with kids- can you guess who shaped which burgers below? My two year old was excited to help, and ate an entire burger once they cooled. Undeniable bonus of letting them get their hands dirty (and they were, as well as turmeric stained!)

For a full meal, you can serve these with roasted veggies on the side. For a lighter one, you can use the burgers to top a salad and forgo the bun altogether. 

Curry Almond Burgers

Serves 8

Ingredients

1 cup short grain brown rice
2 medium carrots, chopped (about 1 cup)
2 cups water or stock

2 garlic cloves
3/4 cup raw almonds
1/4 cup toasted sunflower seeds
1 tbs. ground flax seed
1 tbs. curry powder
1 tbs. tamari
2 tbs. tahini
1/2 tsp freshly ground pepper
1- 1.5 tsp. salt, to taste

To serve: burger buns, avocado, sprouts, ketchup or favorite spread

Directions

Preheat oven to 375 degrees.

Place rice, chopped carrots and water in a small pot with a tight fitting lid. Bring to a boil, then turn down the heat to a simmer and cook, covered, for 35 minutes. Let cool.

Meanwhile, mince garlic cloves in food processor. Add almonds and sunflower seeds and grind until they are the texture of gravel. Add remaining ingredients, including rice and carrots and process until fairly smooth (small chunks are fine). Taste, and add additional 1/2 tsp. of salt if desired.

Shape into 8 patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate, and continue to bake for another 10 minutes.

To serve, place on top of toasted buns, spread with your favorite schmeer, and top with avocado and sprouts.

Teriyaki Tempeh Meatballs

You may remember a Tempeh Meatball recipe I posted last year, which often graces our table with Italian style meals. Think Spaghetti Squash Lasagna, or Summer Pesto Pasta. This dish borrows the base from those meatballs, and brings it East with a homemade Teriyaki Sauce. I like to serve it with a quick stir-fry of broccoli and bell peppers.

If you are unfamiliar with tempeh, this is a great intro recipe. Tempeh is a fermented soybean cake, which renders the soy easy to digest and assimilate. Rich in protein as well fiber- it is the kind of dish that sticks with you. I love to have my fridge stocked with meatballs for both snacks and a quick meal.

This is a great recipe to get kids involved in. My daughter loves to add all of the ingredients to the food processor, and then help roll them as well.  Just expect a mess (always). She can barely wait for them to cool before she starts gobbling them down.

Teriyaki Tempeh Meatballs

Serves 2-3

Ingredients

½ cup water
2 tbs. tamari soy sauce
¼ tsp ginger powder
¼ tsp. garlic powder
2 tbs. honey
¼ tsp. sriracha
1 tsp. arrowroot powder
1 tbs. cold water

8 oz. tempeh

1/4 cup brown rice flour
2 tbs. neutral oil
1/4 tsp. salt

1 tbs. oil

1/2 cup chives, chopped

1 tbs. toasted sesame seeds

Directions

Preheat oven to 350 degrees.

To prepare teriyaki sauce, place water through sriracha in to a small pot and bring to a simmer. In a small bowl, mix cold water with arrowroot. Add to boiling sauce, continue to simmer stirring constantly, until thickened, and remove from heat.

Cube tempeh and add to the bowl of a food processor. Process until crumbled. Add 4 tablespoons of prepared teriyaki sauce, as well as flour, oil and salt. Continue to process until dough gathers in to a ball.

Roll mixture into 12-16 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown.

To finish, heat last tablespoon of oil in a large skillet. Add chives and stir-fry for one minute. Add meatballs and remaining teriyaki sauce and cook until sticky and golden. Sprinkle with sesame seeds.

Foolproof Granola Recipe

I posted a Cherry Pecan Granola recipe a few years back, which I still enjoy, but have found that I'm keeping my granolas even simpler these days. I ditched the apple juice, amped up the maple syrup and paired down the spices, to create a "foolproof" granola recipe that can act as a base recipe and later customized to any individual whim.

Each time we run out, the lazy side of me is tempted to simply buy some locally made granola at the coop, but once I get there and start comparing ingredient lists and prices per pound, I am always convinced to pick up some $1.49/lb organic rolled oats and set off to make my own.

The ingredients are simple and the process is a breeze. Not too sweet, but with a hint of maple- if you crave more, feel free to add an extra tablespoon or two. At my house, we like to add our dried fruit into our bowl when serving, instead of mixing it into the stored granola- that way each morning's bowl can be different, and there is no chance of moisture sneaking it's way into the batch.

Enjoy this over yogurt, with fresh, frozen or dried fruit, an extra sprinkling or ground flax or hemp seeds, and whatever else your heart desires. Or kick it up a notch and serve it for dessert by melting some dark chocolate, drizzling it into a bowl of granola, tossing to coat and hardening it in the freezer. Your very own chocolate covered granola bites (or granola covered chocolate bites?)

My only two heads of warning: Don't skimp on the salt, and make sure you buy thick cut rolled oats. 

Basic Granola Recipe
Makes about 5 cups

Ingredients

4 cups thick rolled oats

1 tsp. sea salt

1 tsp. cinnamon

4 tbs. maple syrup

2 tbs. grapeseed or olive oil

2 tbs. chia seeds (optional)

1 cup large coconut flakes or raw almonds (or walnuts/cashews etc.)

Optional additions:

Spices: ginger, allspice, nutmeg, cardamon etc. - to be added in before baking

Dried fruit: apricots, quartered figs, sliced dates, cranberries, currants, apple, mango etc. - to be added in after baking

Directions

Preheat the oven to 350 degrees. Toss everything but the coconut/nuts and dried fruit in a large bowl, and stir well to combine. Spread mixture evenly on 2 standard baking sheets- one of the tricks is to make sure you have a thin layer, to optimize toasting and eliminate the sog-factor. 

Bake for 10 minutes. Remove, stir, add almonds/nuts or coconut flakes and bake for another 8 minutes, or until beginning to get nice and toasty.

Cool and transfer to an airtight container to be stored at room temperature for up to a month, or in the freezer indefinitely. At this point you can choose to add in your dried fruit of choice, or leave it out to keep it simple and customize by the bowl. 

Fresh Herb Sea Salt and a Basil-rose-ita

Its my favorite time of the year. By far. The farmers markets are exploding with every fresh ingredient on my list, garlic is out of the ground and curing on my deck and the kitchen gardens are pumping out basil and culinary herbs galore. Ooo la la.

Last weekend I harvested tulsi (holy), purple, Thai and Italian basil and put up over 8 pounds of pesto. I keep it simple- fresh garlic, good quality extra virgin olive oil, lemon zest, sea salt, ground pepper, toasted sunflower seeds and a dash of nutritional yeast. Not only does this avoid the cost of pine nuts and parmesan, it also make my pesto very low-allergen, so that I can use it year round, no matter who I am feeding. 

I freeze mine in ice cube trays, so it is easy to thaw in small amounts in the coming months.

But I digress- this post offers another way to preserve your herbs. Herb-infused sea salts. So simple, and SO tasty.

This is a great way to preserve the fresh herbs that don't dry so well, or at least lose all of their personality when they do (I am looking at you, parsley and basil). 

Grab a bunch of your favorite herb- try basil, thyme, parsley, dill etc. - and 1 cup of your favorite sea salt (something a bit coarse) and you are ready to roll. I had some garlic scapes hanging on when I first tried this recipe, and threw a few in. I would highly recommend it, if you are in that glorious season.

So far, I have been enjoying this salt sprinkled on roasted potato wedges, on morning eggs, on Montreal-style bagels smeared with butter…. you get the picture. Oh wait- and in Basil-rose-itas (don't worry, I'll share the recipe below).

Herb Sea Salt

Makes roughly 1 1/4 cup

Ingredients 

1 bunch herb of choice (I used about 1 cup of Italian basil)

1 cup good quality coarse sea salt

Optional- a few tablespoons of a second herb (examples: rosemary, thyme, oregano, or a few garlic scapes)

Directions

In a food processor, pulse herbs (and scapes if using) until finely minced, but not pureed. If using a hardier second herb, you may need to mince these by hand, as the blade of the food processor doesn't always catch them. Add sea salt and continue to pulse until well incorporated and very green. By this time, the salt will be much finer as well.

Spread entire mixture out into a thin layer on a parchment paper lined baking sheet. Cover with a clean towel and let sit out at room temperature for 24 hours, so that the moisture in the herbs has enough time to be absorbed by the salt.

Place in small mason jars and store in a cool dark place. Although this has not been verified yet, it is rumored this salt could last upwards of a year. 

Annnd….. now on to the fun stuff- a garden inspired cocktail for your summer happy hour: Basil-rose-ita

Basil-rose-ita

Makes 1 drink

Ingredients

3 tbs (1.5 oz) silver tequila

1 tbs. rose water

2 tbs. fresh lime juice

1 tbs. raw honey 

4 ice cubes

Basil Herb Sea Salt

Directions

Pour basil herb sea salt on a small plate. Prepare your glass by wetting the rim and twirling it upside down in the salt. If your don't enjoy a salted rim, I highly recommend at least throwing a pinch of salt into the mix as you make the drink- it really does amp up the flavors. 

In a shaker, combine tequila, rose water, lime juice and simple syrup with 2 ice cubes. Shake vigorously for 10 seconds. Strain into prepared glass and serve with 2 additional ice cubes. 

Relax. Eat Well.

Wild Dandelion and Ramp Pesto

Wild ramps and spring dandelions are out- and ready for the picking! Don't you just love free food?

Dandelion greens are best from young, vibrantly green plants, found in any nice field not frequently used for walking. After snipping the greens and washing with cold water, they can be enjoyed as a bitter component in raw salads, or cooked like any other hearty green.         

Ramps, or wild leeks, typically grow in wet areas, often by rivers. Part of the allium family, they smell distinctively like onion and have an earthy scallion-like flavor. Go hunting with a small trowel and gently dig up the roots to preserve the whole plant. The general rule of thumb is to take no more than 10% of the patch you find, as they will not grow back the next year after being harvested. 

The leaves are milder than the roots, and can be enjoyed raw or cooked. This year, I made some leaves into pesto and pureed the rest simply with olive oil, then froze them in ice cube trays for convenience. With the more potent roots, I pickled some in a sweet and spicy brine and chopped and froze the rest to use throughout the year. 

Packed with omega-3 fatty acids as well as loads of vitamin C and chlorophyll, this pesto can be used on pasta, baked breads, pizzas, or the like. I love a little scrambled in my morning eggs.
     

Wild Ramp and Dandelion Pesto

Makes 2 cups

Ingredients
2 cloves garlic
1/2 cup walnuts
3 cups dandelion greens, washed and chopped

2 cups wild ramp leaves, washed and chopped
1 bunch basil, washed and chopped
1 cup arugula
1/4 cup hemp seeds
Juice from 1/2 a lemon, 2 Tablespoons
1 teaspoon miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil (optional)
2 Tablespoons extra virgin olive oil
salt to taste

Directions
Process the garlic and walnuts in a food processor until well ground.  Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed.  While the motor is running, add oils until the pesto is holding together.  Season to taste with salt as needed and refrigerate until serving.

Relax. Eat Well.

Apple Cider Donuts

Ok, I have to admit first thing- these contain no apple cider. But Applesauce Donut did not have the same ring- and the spices and flavors just sing cider to me. So please excuse my blatant misnomer and embrace my benign intentions of conjuring up the most comforting, perfectly-spiced baked good possible.

Everyone loves a good donut. Let's just admit that as a group. With a steaming cup of coffee, preferably kicking off a road-trip, there is nothing quite the same. When we were crossing the country, or traveling throughout the west, the California 24-hour donut shops were a mandatory stop.

However, let's be honest. Although they taste like heaven, most donuts leave you feeling like crap-ola. So naturally, I had to come up with an alternative (especially given my donut loving-partner in crime). These donuts are based around freshly ground brown rice- providing whole grain fiber and powerful manganese and selenium. Unlike typical donuts that spike blood sugar levels, these provide long-lasting energy with quality carbohydrates, fat and protein.

But I promise you, it is the fresh orange zest and ample ground spice that send them over the top.

The soaked ground flax serve as a egg substitute- providing a binding quality without the animal protein. If you are siked on farm fresh eggs, simply substitute with 2 eggs.





The one catch- they do require a donut-maker. I am sure an oven-baked version would work with a donut pan, although I have not tested it and can not offer oven temperatures or cooking times. I am sure a little experimentation and a watchful eye will lead you in the right direction.

Apple Cider Donuts

Makes 20 small donuts

Ingredients

2 tbs. ground flax mixed with ¼ cup water

Zest from 1 orange

2 cups unsweetened applesauce

½ cup maple syrup or honey

1/3 cup extra-virgin olive oil

2 cups brown rice flour, preferable freshly ground

1 ½ teaspoon baking soda

1 teaspoon cinnamon

¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)

½ teaspoon salt

Directions

Preheat donut maker.

Grind rice flour freshly if possible.

Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.

Spoon mixture into donut maker and bake for 5 1/2 minutes. Cool on baking rack before storing in an airtight container. Can be stored for 3-4 days, or frozen for delayed enjoyment.

Latin Fiesta Slaw

Move over skittles, there is a new rainbow in town. Since discovering my love for non-mayonaise based slaws, this recipe has quickly become a favorite. I try to incorporate at least one raw vegetable dish into each meal. Nutritionally, this practice adds a kick of enzymatic activity to aid digestion as well as readily available micro-nutrients and antioxidants. Culinarily speaking, it rounds the meal out with fresh flavors and crisp textures.  

I must admit, I wasn't always a cabbage lover. In fact, I don't think it ever really graced our table when I was a kid. It was not until a few years ago that I fell in love with its delicate bitterness and crunch-factor. Not to mention that it is one of the most inexpensive and nutrient-rich vegetables out there. A member of the cruciferous family (think brussels, broccoli, kale etc.), cabbage is rich in glucosinolates found to lower the risk of cancer, anti-inflammatory anthcyanins, and glutamine used to sooth the digestive tract. To boot, one cup of raw cabbage contains over half of your Vitamin K for the day, 40% of your Vitamin C needs and loads of fiber. Each variety offers unique benefits, so feel free to experiment with purple, green, savoy or napa cabbage. 

Latin Fiesta Slaw


Serves 4

Ingredients

3 cups red cabbage, shredded


1 cup carrot, grated

1 orange, diced, plus zest

1/4 cup red onion or scallion, minced


2 tbs. jalapeno, diced (optional)


2 tbs. hemp or pumpkin seeds, raw

3 tbs. extra virgin olive oil


2 tbs. tahini


Juice and zest of 1 lime

1 cup cilantro (stems and leaves), minced, plus more for garnish

½ tsp. salt

1 tbs. maple syrup


salt and pepper to taste




Directions

Combine first 6 ingredients (cabbage through seeds) in a large bowl.

Prepare dressing by combining oil through syrup in a blender until smooth. Pour over vegetable mixture and toss well. Taste, and adjust to taste with additional salt, pepper and cayenne. Chill until serving and garnish with additional cilantro leaves.

Relax. Eat Well.

Chai Chia Pudding

I know, I know, chia puddings are all over the internet these days. But for good reason. The truth is, we need as many reminders as possible to amp up our Omega-3 consumption, and chia seeds are a great way to do it. Not to mention delicious. This essential fatty-acid is almost lost in the typical American diet, and our bodies truly suffer as a result. Omega-3's are pivotal in healthy brain function, growth and development,  as well as our ability to fight inflammation and ward off chronic disease. 

Here is the catch, there are a few forms of Omega-3's. DHA and EPA are found exclusively in cold water fish (anchovies, sardines, salmon, tuna etc.), while the form ALA is found in plant sources, such as flax, chia and hemp seeds, walnuts and leafy green vegetables. If consumed through plant sources (ALA), the body needs to convert the fatty acid to DHA and EPA, which most healthy bodies can do efficiently. However, if the systems are compromised or the resources are already being used to fight disease, it is often recommended to concentrate on the readily available forms found in fish sources. 

As you all know, I love dishes that can pass as breakfast or dessert, and this is one of my favorites. The ample spice mix gives it an Indian twist, which adds flavor interest as well as digestive power. Additionally, using cinnamon and coconut give the illusion of sweetness while actually lowering blood sugar levels. Pretty nifty. Everything is super flexible in this recipe, so feel free to cater it to your taste and pantry. In the batch pictured above, I threw in some roasted butternut squash (think pumpkin pie) that was in the fridge, and left out the syrup, for a breakfast version. Definitely helps start the day off right. 

Chai Chia Pudding

Serves 6

Ingredients

2 cups soy/almond/coconut milk

2/3 cups chia seds

3 pitted medjool dates

1/2 tsp. cinnamon

1/8  tsp. cardamom

a dash of nutmeg

1/8  tsp. ground cloves

1 inch piece of ginger

1-2 tbs. maple syrup (to taste)

dash of sea salt

2 tbs. toasted coconut flakes

Goji berries for garnish (optional)

Directions

Combine all ingredients in a high-powered blender and process until smooth. Taste, and adjust sweetness with more syrup if needed. If you would like a stronger chai flavor, add additional spices to taste. Garnish with goji berries if desired

Relax. Eat Well.