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

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Pumpkin Quinoa Dish

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

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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

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lentil

Adapted from kalynskitchen.com

Lentil Mint Salad

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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.

Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Servings 40 minutes

Ingredients
  

  • 1 pie crust
  • 2 cups spinach fresh
  • 2 large shallots thinly sliced
  • 10 medium asparagus spears
  • 4 large eggs Free Range
  • 5 ounces Goat Cheese
  • 1 tsp iodized sea salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 3/4 cup organic heavy cream
  • 3/4 cup Organic cow or soy milk
  • 1 tbsp dill freshly chopped

Instructions
 

  • 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.

Morning Scramble

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Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

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Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast
Servings 3

Ingredients
  

  • 3 medium red potatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 green onion
  • 1/8 cup black olives
  • 1 cup broccoli florets
  • 4 eggs organic free range
  • 2 tbsp Organic cow or soy milk
  • 2 tbsp feta cheese or chevre
  • 1 tsp curry
  • salt and pepper

Instructions
 

  • Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

Kale Quiche with Spaghetti Squash Crust

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Kale Quiche with Spaghetti Squash Crust

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Prep Time 1 hour
Total Time 1 hour
Course Breakfast, Main Dish
Servings 8

Ingredients
  

  • 1 Medium Spaghetti Squash
  • 2 cups kale roughly chopped
  • 2 cloves Elephant Garlic sliced
  • 4 tsp Extra Virgin Olive Oil
  • 5 eggs organic free range
  • 1 tbsp cholula sauce or any hot sauce.
  • 1 cup Organic cow or soy milk
  • 1/2 cup feta cheese
  • 1/2 tsp Sea Salt
  • 1/4 tsp black pepper

Instructions
 

  • To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Medium sweet potatoes cubed
  • 1/2 tsp smoked paprika
  • 1/8 plus 1/4 tsp salt
  • 1 Large onion diced
  • 4 Cloves garlic minced
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/8 tsp Cayenne Pepper
  • 1 15 ounce can black beans drained and rinsed
  • 8 Small Corn Tortillas
  • 5 Ounces Goat Cheese crumbled
  • 1/2 Cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.

Moroccan Tajine

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Moroccan Tajine

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Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 large onion Diced
  • 4 cloves garlic Minced
  • 1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
  • 2 14.5 ounce cans Diced Tomatoes
  • 3 Large Carrots Cut in 1/4 inch coins
  • 3 Stalks celery Cut in 1/2 inch pieces
  • 1 Large Turnip Peeled, cut in 1/2 inch cubes
  • 1 lemon Sliced in rounds
  • 2 Cups Cauliflower florets
  • 1 tbsp honey
  • salt To Taste
  • 2 tbsp cilantro Minced
  • 3 tbsp Pine nuts Lightly toasted
  • Harissa Sauce To Taste

Instructions
 

  • 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

Pineapple Pumpkin Spice Soup

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Pineapple Pumpkin Spice Soup

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10

Ingredients
  

  • 29 oz pumpkin solid pack
  • 1 cup pumpkin fresh, cubes
  • 1 each pineapple fresh
  • 32 oz vegetable broth
  • 5 each garlic cloves
  • 3 tsp serrano pepper fresh, chopped
  • 2 tbsp ginger root fresh
  • 1/2 tsp allspice ground
  • 1 tsp nutmeg ground
  • 1 tsp cinnamon ground
  • 1/4 cup butter light, salted
  • 1/2 cup pumpkin seeds roasted, unsalted

Instructions
 

  • Turn oven on to 375 degrees. 1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin). 2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks. 3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered. 4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth. 5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up. 6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt and pepper to taste. 7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!

Notes

complete nutrition notes

Thai Chicken and Tofu Stir Fry

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Thai Chicken and Tofu Stir Fry

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Prep Time 45 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

  • 4 tbsp mark's peanut sauce *see other recipe
  • 2 tbsp safflower oil
  • 1 tbsp sesame oil
  • 6 oz chicken breast w/o skin, raw
  • 1 tbsp ginger root fresh
  • 1 tbsp garlic cloves, fresh
  • 1/2 each peppers bell, red, sweet, fresh
  • 1 each cabbage fresh, shredded
  • 4 oz tofu extra firm
  • 2 cups rice noodles dehydrated
  • 4 oz chicken stock
  • 1 each romaine lettuce fresh, head
  • 1/4 cup mung bean sprouts fresh
  • 2 oz cashews dry roasted, salted

Instructions
 

  • Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews. Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste. Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.

Notes

complete nutrition notes

Mark’s Peanut Sauce

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Mark's Peanut Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 53

Ingredients
  

  • 2 tbsp canola oil
  • 1 1/2 tbsp garlic minced
  • 1 1/2 tbsp ginger root fresh
  • 1 cup water
  • 1/4 cup soy sauce low sodium
  • 3/4 cup peanut butter natural, creamy, unsalted
  • 1 1/2 tbsp brown sugar packed
  • 1 tbsp hoisin sauce
  • 1/2 cup coconut cream cnd
  • 1 tbsp sambal chili paste

Instructions
 

  • Peel and chop garlic and ginger finely. Heat oil in pan, add garlic and ginger and saute briefly to release aroma, about 3 minutes. Remove from heat and add to blender. Add remaining ingredients and mix thoroughly.

Notes

complete nutrition notes