Name: Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Yield: 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

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

November 10, 2015/in Gluten Free, Low Sodium, Low Sugar, Sides, Vegetarian Main Dish cilantro, ginger, green or red chillis, limes, mint, olive oil, pumpkin, pumpkin (pepita) seeds, pure maple syrup, quinoa, sea salt and pepper, water Main Dish, Side Dish 0 stars/by GboLey7

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

CourseMain Dish, Side Dish

Servings

8 servings

Servings

8 servings

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

CourseMain Dish, Side Dish

Servings

8 servings

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

Servings: servings

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.

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Lentil Mint Salad

October 5, 2015/in Low Sodium, Sides, Vegetarian Main Dish allspice, Fresh Lemon Juice, garlic, ground cumin, Lentils, Mint, fresh, finely chopped, olive oil, Parsley, fresh, chopped, Salt and Pepper to taste 0 stars/by GboLey7

Adapted from kalynskitchen.com

Lentil Mint Salad

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

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

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.

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Orange Twist Mashers

October 5, 2015/in Low Sodium, Sides, Veggies Black pepper, freshly ground, Ground cinnamon, Orange juice, fresh squeezed, Pure vanilla extract, Sea Salt, Sweet potatoes, washed, 1 inch cubes 0 stars/by GboLey7

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers

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

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

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

Servings: people

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.

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Healing Chicken Ginger Soup

October 5, 2015/in Low Sodium, Soups Black peppercorns, whole, Carrot, chopped, Carrots, chopped, Celery, chopped, Cooked chicken pulled away from bone and chopped, crushed red chili flakes, Ginger, finely chopped, Lemongrass, fresh, chopped, Onion, chopped, Organic chicken breast, Salt and Pepper to taste, Sea Salt, Shiitake mushrooms, Shiitake mushrooms, chopped, water, Whole, cut in half cross-wise 0 stars/by GboLey7

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup

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

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

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

Servings:

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!

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Fruited Quinoa

May 7, 2015/in Gluten Free, Low Sodium, Salad, Sides allspice, chicken broth, cinnamon, dried fruit, quinoa Side Dish 0 stars/by GboLey7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Ingredients

1 1/2 cup chicken broth
1/3 cup dried fruit such as prunes, raisins, apricots, cranberries
1 cup quinoa
1/4 tsp allspice
1/2 tsp cinnamon

Servings:

Instructions

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

April 16, 2015/in Gluten Free, Low Sodium, Soups burdock root, lemon juice, organic carrot, organic green onion, organic stalk celery, parsley, Sea Salt, water Soup/by GboLey7

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

Divine Broth

CourseSoup

Divine Broth

CourseSoup

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

Servings:

Instructions

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

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Apricot and Almond Buckwheat Pilaf

March 23, 2015/in Gluten Free, Low Sodium, Sides apricot halves, black pepper, kasha or whole-grain buckwheat, low sodium vegetable broth, olive oil, onion, paprika, sliced almonds Side Dish/by GboLey7

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

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

Servings:

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.

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

Lentil Mint Salad

Orange Twist Mashers

Healing Chicken Ginger Soup

Fruited Quinoa

Divine Broth

Apricot and Almond Buckwheat Pilaf

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