ginger roasted pumpkin + quinoa salad w/ mint, chilli + lime


ginger roasted pumpkin + quinoa salad w/ mint, chilli + lime recipe

Compliments of MyDarlingLemonThyme.com

Ingredients (serves 2-4 or more as a side)

1 kg piece of pumpkin
1 tablespoon finely grated fresh ginger
2 green or red chilies, finely chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 teaspoons pure maple syrup
a handful of finely chopped coriander (cilantro) roots and stems, optional
Fine sea salt and freshly ground black pepper

1 cup quinoa
1 1/2 cups water

The juice of two limes (or large lemon)

A good handful each of fresh mint and coriander (cilantro) leaves
toasted pumpkin (pepita) seeds

 

Preparation

Pre-heat oven to 400F. Peel pumpkin, remove the seeds and cut into even chunks approximately 2-3cm wide. Combine pumpkin with ginger, chili, garlic, olive oil, maple and coriander roots and season well with salt and pepper. Combine well before turning out onto a large oven tray. Bake for 25-30 minutes, turning once or twice or until the pumpkin is lovely a golden and soft right through. Remove from the oven and set aside to cool slightly.

Meanwhile, place quinoa into a fine-mesh sieve and rinse well. Bring the water to the boil in a small saucepan before adding the quinoa, covering with a lid and reducing the heat down to a gentle simmer. Cook for 10-12 minutes until the water has been absorbed and the quinoa is tender. Remove from the heat, leave the lid on and set aside to steam for a further 5 minutes before fluffing up with a fork.

When both the pumpkin and quinoa are cooked, combine the two in a large bowl, making sure you scrape any lovely bits of ginger and oil from the bottom of the roasting tray into the bowl too. Squeeze over the lime, stir through the herbs, season with more salt and pepper if desired and scatter over the pumpkin seeds to serve. You can eat this warm or cool the pumpkin and quinoa first before stirring through the herbs and serve at room temperature.

Enjoy!

Recipe of the Month: Raw Exotic Avocado Truffles

If you want a quick, sweet and healthy vegan snack, make these raw exotic avocado truffles with just a few ingredients!

Prep time: 10 mins

Total time: 10 mins

Serves: 15+ truffles

 

Ingredients

  • 1 ripe avocado
  • 2 kiwis, peeled
  • 6 Tbsp coconut flour
  • 1 Tbsp coconut oil
  • 1½ Tbsp stevia powder (or any other healthy sweetener of choice, to taste)

 

Instructions

  1. Put all ingredients into a blender and blend until smooth.
  2. Put the avocado truffles composition in a bowl and start shaping the truffles – 1 tsp per truffle.
  3. It is best to leave them in a fridge for at least an hour before serving, but you can eat them right away too.

Recipe compliments of Author: Ruxandra Micu

Goumandelle.com

 

Seared Shitake Mushrooms and Spinach Salad By Chef Golda Ewalt

Ingredients:

For the dressing

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

2 garlic cloves, finely minced

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

⅓ cup extra virgin olive oil

 

For the salad

2 cups (6 ounces) shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)

2-teaspoon olive oil

Salt to taste

1 6- or 7-ounce package baby spinach, rinsed and dried (arugula works great too)

2 celery stalks, sliced very thin

2 tablespoons broken walnut pieces, lightly toasted

¼ cup shaved Parmesan cheese

 

Directions:

  1. Whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil. Set aside.
  2. Combine the spinach, nuts, celery and cheese in a salad bowl.
  3. Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat.
  4. Add the mushrooms to the spinach mixture and toss with the dressing. Serve at once.

 

Makes 4 salads

Spring Recipe: Little Quinoa Patties

Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swason.

Ingredients:

2 1/2 C cooked quinoa or barley mix, at room temperature

4 large eggs, beaten

1/2 t fine-grain sea salt

1/2 t season salt

1/3 C finely chopped fresh chives

1/2 C chopped cilantro

1 yellow or white onion finely chopped

1/3 C freshly grated Parmesan or Gruyere Cheese

3 cloves garlic, finely chopped

1 C whole grain bread crumbs, more if needed

Water, if needed

1 T extra-virgin olive oil

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, cilantro, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into 12 1-inch/2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry-patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, allowing room between each, cover, and cook for 7-10 minutes until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden brown. Remove from skillet and cool on a wire rack while you cook the remaining patties. The mixture also keeps nicely in the refrigerator for a few days; you can cook patties to order, if preferred.

 

Recipe: 15-Minute Chicken Shawarma Bowls

Serves 4 (serving size: 1 bowl)

Ingredients

12 oz. skinless, boneless rotisserie chicken breast, shredded (about 3 cups)

2 tsp. olive oil

3/4 tsp. kosher salt, divided

1/2 tsp. cumin, divided

1/8 tsp. paprika

1/2 cup plain 2% reduced-fat Greek yogurt

1 tsp. fresh lemon juice

1 tsp. tahini (sesame seed paste)

1 tsp. minced garlic

1 (8.5-oz.) pkg. precooked farro

2 cups chopped English cucumber

2 cups halved cherry tomatoes

1 (15-oz.) can unsalted chickpeas, rinsed/drained

2 tsp. chopped fresh parsley

1/4 tsp. black pepper

 

Directions

Step 1 Place chicken and oil in a large bowl; toss to coat. Combine 1/2-tsp. salt, 1/4- tsp. cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.

Step 2 Combine remaining 1/4- tsp. salt, remaining 1/4- tsp. cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.

Step 3 Heat farro according to package directions. Place 1/2 cup farro in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 Tbs. Greek yogurt mixture. Top with parsley and black pepper.

 

Recipe: Zesty Shrimp & Black Bean Salad

Screenshot 2017-03-23 09.22.32

Cook 20 m

Ready In 20 m

Ingredients:

¼ cup cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced chipotle chile in adobo

1-teaspoon ground cumin

¼ teaspoon salt

1 pound peeled and deveined cooked shrimp (wild caught), cut into ½-inch pieces

1 15-ounce can black beans, rinsed

1 cup quartered cherry tomatoes

1 large poblano pepper or bell pepper, chopped

¼ cup chopped scallions

¼ cup chopped fresh cilantro

 

Directions:

Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Tips: Look for the small cans with Mexican foods at large supermarkets.

Recipe By: EatingWell Test Kitchen

March Recipe: Cilantro Walnut Pesto

Screenshot 2017-02-20 11.10.33

A recipe by Andrew Weil, M.D: A wonderful addition to pasta or soup and can be enjoyed as a dip or spread.

Nutrients Per Serving, Serves 16

Calories 50

Fat 4.7g

Saturated fat 0.4g

(84.2% of calories from fat)

Protein 1.2g

Carbohydrate 1.7g

Cholesterol 0mg

Fiber less than 1g

 

Ingredients

1 cup walnut pieces

2 cups cilantro leaves, stems removed

1 jalapeno pepper, seeded and chopped

1/2 teaspoon salt, or to taste

1 Tablespoon cider vinegar

1/4 cup purified water

Instructions

  • Put the walnuts in a food processor and grind them fine.
  • Add the cilantro, jalapeño pepper, salt, vinegar, and 2-3 tablespoons of water and blend.
  • Blend in a little more water if necessary to make a thick sauce.
  • Taste and correct the seasoning, adding more salt if necessary.

Keep any leftover pesto in the refrigerator in a tightly covered container.

February Recipe: Ultimate Winter Bliss Bowl

Screenshot 2017-01-18 10.43.39INGREDIENTS

For the Roasted Veggies

  • 5-7 carrots
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 4 teaspoons cumin
  • salt and pepper to taste

For the Bliss Bowls

  • 8-10 pieces of Simple 5 Ingredient Baked Falafel
  • 2-3 cups spinach
  • 1-2 cups chopped red cabbage
  • 1 jalapeño, cut into slices
  • ¼ cup crushed pistachios
  • tahini, lemon juice, honey, and/or olive oil for drizzling

Simple Baked Falafel

  • 2 cups cooked lentils
  • 1 huge handful (a cup or so) fresh cilantro leaves and stems
  • 1 huge handful (a cup or so) fresh parsley leaves and stems
  • half a jalapeño (if you like spicy – leave ribs and seeds!)
  • 1½ tablespoons olive oil
  • 1-2 cloves garlic
  • a squeeze of lemon juice
  • 1 teaspoon salt
  • 1-2 tablespoons all purpose flour (sub a gluten free flour if needed) 

INSTRUCTIONS 

Falafel: Make Simple Baked Falafel in advance so you have it all ready to go! It takes about 30 minutes.

Preheat the oven to 350 degrees. Pulse all ingredients, except flour, in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.

Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.

Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan (a jelly roll pan works well because then the veggies don’t slide off). Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool. 

Bliss Bowl Assembly: Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.