One of my favorite side dishes and salads to make involves good ole’ quinoa and some veggies. Super simple, really quick, and tastes like something you’ve worked on all day. I’m sharing my quinoa veggie salad recipe here:
- Cook quinoa as per instructions. Add Celtic salt, turmeric, and cayenne pepper.
- Saute onions
- Chop up all fresh peppers except for green, red onions, green onions, and lots of dill.
- Cube avocado
- Mix everything into the quinoa as it is WITHOUT cooking any of the veggies (I leave the veggies raw in order to keep all the nutrients and vitamins alive)
It’s as simple as that! Enjoy your Monday night dinner 🙂
I recently posted a short little video illustrating what I do with the yuca root veggie so here is a little verbal explanation of how you can also prep a simple and delicious side meal for you and your family during any time of day.
You guys can refer back to my original post about the yuca but here are some added benefits I may not have mentioned. First a little about the yuca root; which isn’t to be confused with the potato as they are slightly different and the yuca is actually a substitute for the potato. It is an excellent source of B3 to lower cholesterol and it is filled with iron and calcium. Similar to the potato is that you need to cook the yuca before you eat it and it has a higher starch content than the potato. According to Share Remedies yuca also has the ability to break down or prevent the built up of calcification of kidney stones, gall bladder stones or calcification of joints. You can read about all the amazing benefits by clicking the link in the previous statement.
My simple recipe goes as such:
- Boil the yuca in water
- Peel the skin off
- Cut up into french fry pieces
- Fry them up on the skillet with a little bit of Celtic salt
- Serve with your choice of protein, salad, or eat alone!
(Photo courtesy of gogreen101.com)
Cooking is a passion but sometimes a good hearty and sweet salad is what I crave. Packed with everything I love and everything that’s good for you; this salad features 8 very simple ingredients!
- Bunch of Kale
- Cooked quinoa (any type works)
- Dried cherries
- Fresh squeezed lemon juice
- Olive oil
Simple, delicious, and fast is what dinner should be about in the middle of the week. This time it’s about a lot of Omega 3 and a whole bunch of vegetables.
For the quinoa mix, all you need to do is cook the quinoa as you normally would and just saute some onions, mushrooms, shredded carrots, and celery and add it to the quinoa. Then season with Celtic salt, cayenne pepper, and turmeric (or any spice of your choice)
For the salmon steak, you pan fry it as normal and drizzle with diluted teriyaki sauce (your choice; this helps to make it less sweet). Season with Celtic salt, paprika, and turmeric.
For your side cut up a fresh salad with every single veggie you love. In mine, I have red onion, tomatoes, cucumbers, romaine lettuce, pepper, mushrooms, and cucumbers.
Snowy, cold days call for hot comforting soup for dinner! This is my take on organic lentil soup from a recipe I found on tasty-yummies.com. (photo credit tasty-yummies.com)
Ingredients I used:
- 2 TBS Olive Oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 red onion
- 2 cloves minced garlic
- 1 celery stalk
- 1 diced carrot
- 1 diced green pepper
- Sprinkle of Himalayan sea salt
- 3 cups soaked lentil (optional to soak)
- 8 cups organic vegetable broth (water is fine to use as well)
- 1 large diced tomato
All ingredients are organic
- In a stock pot, heat the olive oil and then add cumin seeds and turmeric until the seeds starting popping around the pot. Add in onion, carrot, bell pepper, and salt and saute for 7 minutes until everything is soft.
- Then add in the lentils, broth or water, tomatoes and bring everything to a boil. Once boiled, lower temperature and allow to simmer for 45 minutes while stirring. Cook everything until the lentils are tender and keep adding more water if the soup becomes too thick. Also add salt and pepper to your desired taste.
- Garnish with scallion, tomatoes, spices, or anything else you like!
Stuffing any vegetable is always a good idea because of all the creative possibilities and easy to cook method. This recipe is all about the artichoke, which as you may know is a little more consuming to work than most veggies; unless you buy the delicious frozen and ready to cook artichokes!
- Frozen artichokes
- Black wild rice
- Salt and cayenne pepper
- Olive oil
Allow artichokes to defrost.
Cook rice according to instructions.
Chop up cilantro, pepper, and mix everything with the rice..
Fill artichoke with rice stuffing. Place all the artichokes in a baking dish and season the outside with salt and cayenne pepper. Sprinkle a little olive oil over the tops so they brown up. Drizzle tahina on top after everything is cooked through.
Set the oven to 325 and cook for 45 minutes or until the bottoms are tender.
One delicious and really hearty dish I like is like a regular chicken soup but instead I add a whole lot of different and flavorful veggies to make it pop! This is perfect for family dinners where you are looking for sustenance and a quick meal in one.
- 1 TBS. Hawaij Spice
- Hummus from a container (or soak chickpeas over night in water and use that)
- Couscous (prepare separately)
- Flanken chunks prepared separately (optional)
Everything gets cooked like you would a regular chicken soup and then you serve it over couscous; it’s that simple!
Salads should never be bland! When you are packing the right ingredients and right fix-ins into your bowl, always make it fun and tasty! This particular salad I’m sharing is a little different than you may have seen…keep reading for ingredients.
- Shredded white cabbage
- Chow mein noodles
- Sunflower seeds
- Green onions
- Pine nuts
- Sesame seeds
- Himalayan pink salt
- 1/3 cup white vinegar
- Toasted sesame oil
- 1/3 cup of water
- 1/3 cup olive oil
- little bit of brown sugar
Dinner is always packed with nutrients and flavor especially when the kids eat it too. Tonight’s is no exception and includes one of my favorite super foods; kale! This time in a soup form and just as amazing. Recipe was adapted from the eHow food blog with a slight substitution; regular lentils instead of the proposed French ones (you can use any kind you like).
- 1 TBS olive oil
- 1/2 onion chopped
- 2 small carrots, diced
- 4 cloves of garlic, diced
- 2 celery stick, diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 32 oz. vegetable stock (or make your own)
- 5 large kale leaves, washed & torn up into bite size pieces
- 1 1/2 cups precooked lentils
- Salt & pepper
1. Heat on olive oil onions, celery, garlic, and carrots. Saute them on medium to low heat until onion is translucent.
2. Add in the spices and stir. Then pour stock and increase heat to boil until the carrots are soft.
3. While stock is cooking add kale and lentils into the soup. Boil until the kale turns bright green and wilts just a little (about 2 minutes). Add salt and pepper to your preferred taste.
The holidays were tough! In the sense that you can’t escape all the delicious, traditional food of the culture. And so what if we all ate like pigs? There is no reason that we cannot get back on track now! All it takes is getting to the supermarket, doing some delicious, organic shopping and creating a meal from your fresh ingredients.Start your juicing and start your cooking and feel better instantly!
So, dinner should be delicious, packed with flavor, and be healthy all at the same time. Well, with a stir-fry that is exactly what the whole family is getting. The dish is the perfect solution to include more vegetables and less meat into the diet. It is also packed with color, flavor, and texture.
Tonight’s dinner is a chicken stir-fry over wild rice and includes:
- Portobello mushroom
- Brussel Sprouts
- Wild Rice
- Long hot peppers
- Low sodium Say sauce
1. Prepare your wild rice.
2. Add all veggie ingredients into a pan and add soy sauce. Cook for a little until al dente style.
3. In another pan, cook pieces of chicken over olive oil for a few minutes till full cooked.
4. Combine everything and serve over wild rice.