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

Course Main Dish, Side Dish
Servings 8 servings

Ingredients
  

  • 2 lb pumpkin roast, peel, and cube into bite size pieces
  • 1 tbsp ginger freshly grated
  • 2 green or red chillis finely chopped
  • 2 tbsp olive oil extra virgin
  • 2 teaspoons pure maple syrup
  • 2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
  • 1 pinch sea salt and pepper to taste
  • 1 cup quinoa
  • 1.5 cups water
  • 2 limes juiced
  • 1 bunch mint leaves
  • 1/2 cup pumpkin (pepita) seeds

Instructions
 

  • 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.

Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients
  

  • 1 cup Lentils
  • 4 tbsp olive oil
  • 5-10 cloves garlic
  • 1/4 cup Mint, fresh, finely chopped
  • 3 tbsp Parsley, fresh, chopped
  • 4 tbsp Fresh Lemon Juice
  • 1 1/2 tsp ground cumin
  • 1/4 tsp allspice
  • Salt and Pepper to taste

Instructions
 

  • 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.
  • 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.
  • While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  • In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  • 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.
  • Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.

Orange Twist Mashers

sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers

Try a new blend of flavors with this classic veggie.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 2 med Sweet potatoes, washed, 1 inch cubes
  • 2 tbsp Orange juice, fresh squeezed
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Pure vanilla extract

Instructions
 

  • Place 6 cups water in a large saucepan and bring to a boil.
  • Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  • Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  • Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.

Healing Chicken Ginger Soup

ginger soup

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup

Enjoy this recipe featuring a wonderful blend of flavors.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

For the Broth

  • 2 pounds Organic chicken breast
  • 8 cups water
  • 1 large Onion, chopped
  • 3 stalks Celery, chopped
  • 1 large Carrot, chopped
  • 1 head of garlic Whole, cut in half cross-wise
  • 1/4-1/2 cup Ginger, finely chopped
  • 1 tsp crushed red chili flakes
  • 2 cups Shiitake mushrooms, chopped
  • 1 stalk Lemongrass, fresh, chopped
  • 1 tsp Black peppercorns, whole
  • 3 tsp Sea Salt

For the Soup

  • 1 medium Onion, chopped
  • 3-4 stalks Celery, chopped
  • 3 medium Carrots, chopped
  • 2-3 cups Shiitake mushrooms
  • Cooked chicken pulled away from bone and chopped
  • Salt and Pepper to taste

Instructions
 

  • 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.
  • 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!

Divine Broth

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

Divine Broth

Course Soup

Ingredients
  

  • 5 cups water RO or purified
  • 1 organic carrot sliced
  • 1 organic stalk celery diced
  • 1/2 cup parsley chopped
  • 1 organic green onion finely sliced
  • 1/4 cup burdock root chopped
  • 1 tbsp lemon juice freshly squeezed
  • sprinkle Sea Salt

Instructions
 

  • Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.

Apricot and Almond Buckwheat Pilaf

Apricot and Almond Buckwheat Pilaf

Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion peeled and diced
  • 1 cup kasha or whole-grain buckwheat
  • 1/2 cup sliced almonds
  • 12 apricot halves dried or fresh
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2-3 cups low sodium vegetable broth

Instructions
 

  • 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.