Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
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Servings
8 servings
Servings
8 servings
Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.
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Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
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Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
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Orange Twist Mashers

sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers
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Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Orange Twist Mashers
Print Recipe
Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Instructions
  1. Place 6 cups water in a large saucepan and bring to a boil.
  2. Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  3. Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  4. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
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Healing Chicken Ginger Soup

ginger soup

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup
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Enjoy this recipe featuring a wonderful blend of flavors.
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Healing Chicken Ginger Soup
Print Recipe
Enjoy this recipe featuring a wonderful blend of flavors.
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Instructions
  1. For the broth: Place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat to med-low and simmer for 1.5 hours. Strain broth into a large bowl. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bones and chop the chicken into bite size pieces.
  2. Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15-20 mins. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more until the veggies are soft. Enjoy!
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Fruited Quinoa

Fruited Quinoa
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Servings
7
Servings
7
Fruited Quinoa
Print Recipe
Servings
7
Servings
7
Ingredients
Servings:
Instructions
  1. bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.
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Divine Broth

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Divine Broth
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Divine Broth
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Ingredients
Servings:
Instructions
  1. Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.
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Apricot and Almond Buckwheat Pilaf

Apricot and Almond Buckwheat Pilaf
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Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
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