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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Spring Quiche with Spinach, Asparagus, and Goat Cheese

Spring Quiche with Spinach, Asparagus, and Goat Cheese
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Servings
40 minutes
Servings
40 minutes
Spring Quiche with Spinach, Asparagus, and Goat Cheese
Print Recipe
Servings
40 minutes
Servings
40 minutes
Ingredients
Servings: minutes
Instructions
  1. 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.
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Morning Scramble

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

Morning Scramble
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Servings Prep Time
3 30 minutes
Servings Prep Time
3 30 minutes
Morning Scramble
Print Recipe
Servings Prep Time
3 30 minutes
Servings Prep Time
3 30 minutes
Ingredients
Servings:
Instructions
  1. 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.
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Kale Quiche with Spaghetti Squash Crust

Kale Quiche with Spaghetti Squash Crust
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Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Kale Quiche with Spaghetti Squash Crust
Print Recipe
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
Servings:
Instructions
  1. 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.
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Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese
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Servings Prep Time
4 30
Servings Prep Time
4 30
Roasted Sweet Potato and Black Bean Tacos with Goat Cheese
Print Recipe
Servings Prep Time
4 30
Servings Prep Time
4 30
Ingredients
Servings:
Instructions
  1. 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.
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Moroccan Tajine

Moroccan Tajine
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Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 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.
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Pineapple Pumpkin Spice Soup

Pineapple Pumpkin Spice Soup
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Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Pineapple Pumpkin Spice Soup
Print Recipe
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. 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!
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Thai Chicken and Tofu Stir Fry

Thai Chicken and Tofu Stir Fry
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Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Thai Chicken and Tofu Stir Fry
Print Recipe
Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Ingredients
Servings:
Instructions
  1. 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.
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Mark’s Peanut Sauce

Mark's Peanut Sauce
Print Recipe
Servings Prep Time
53 20 minutes
Cook Time
10 minutes
Servings Prep Time
53 20 minutes
Cook Time
10 minutes
Mark's Peanut Sauce
Print Recipe
Servings Prep Time
53 20 minutes
Cook Time
10 minutes
Servings Prep Time
53 20 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. 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.
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