Name: Ginger Sesame Roasted Chickpeas
Prep time: 5 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 cans (5.5oz) Garbanzo Beans (rinsed and drained); 1 tbsp olive oil; 3 tbsp soy sauce; 1 tsp ground ginger; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp Cayenne Pepper; 1/2 tsp black pepper; 2 tbsp sesame oil

Ginger Sesame Roasted Chickpeas

April 25, 2015/in Gluten Free, Snacks black pepper, Cayenne Pepper, Garbanzo Beans, garlic powder, ground ginger, olive oil, onion powder, sesame oil, soy sauce/by GboLey7

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ingredients

2 cans (5.5oz) Garbanzo Beans rinsed and drained
1 tbsp olive oil
3 tbsp soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 tbsp sesame oil

Servings: servings

Recipe Notes

1. Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven. turn oven to 425 and set timer for 6 minutes.

2. While oven is warming up and beans are drying in oven, combine all other ingredients in medium size bowl.

3. Transfer beans to mixture in bowl and coat evenly. Spread onto cookie sheet, and place in oven for 30 minutes. Check and toss every 5-10 minutes. Chickpeas are done when golden brown and crunchy.

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Grilled Salmon with Apricot Orange Sauce and Country Carrots

April 3, 2015/in Non-Vegetarian Main Dishes apricot preserves, balsamic vinegar, chopped carrots, ghee, ginger, Organic orange juice, Organic orange zest, sesame oil, teriyaki sauce, Wild Salmon Main Dish/by GboLey7

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

Grilled Salmon With Apricot Orange Sauce and Country Carrots

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

CourseMain Dish

Servings

4

Servings

4

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

CourseMain Dish

Servings

4

Servings

4

Ingredients

24 ounces Wild Salmon
1/2 cup apricot preserves
1 tbsp teriyaki sauce
2 tbsp balsamic vinegar
1/2 tsp ginger finely chopped
2 tbsp sesame oil
2 tbsp Organic orange juice
1 tsp Organic orange zest
3 cups chopped carrots chop in 1 inch slices
1 tbsp ghee or olive oil

Servings:

Instructions

Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!

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Thai Chicken and Tofu Stir Fry

January 23, 2015/in Vegetarian Main Dish cabbage, cashews, chicken breast, chicken stock, garlic, ginger root, mark's peanut sauce, mung bean sprouts, peppers, rice noodles, romaine lettuce, safflower oil, sesame oil, tofu/by TN57gb0

Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

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

Servings:

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.

Recipe Notes

complete nutrition notes

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Ginger Sesame Roasted Chickpeas

Grilled Salmon with Apricot Orange Sauce and Country Carrots

Thai Chicken and Tofu Stir Fry

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