Hot-Weather Recipes

Below are 3 Summertime Recipes

Quinoa and Mango Salad

This recipe can be made several hours before and refrigerated. Take it out of the refrigerator about 30 minutes before serving.

Mango Quinoa salad

• 2 c. brewed Green Tea

• 1 c. uncooked Quinoa

• 1 c. Mango, cut into small chunks (not too ripe to cut back on sugar content)

• 1/2 c. sliced organic Green Onion

• 2 Tbs. dried Cherries, chopped (opt.)

• 2 Tbs. organic Parsley, chopped

• 1/4 c. extra virgin organic Olive Oil

• 1 Tbs. Apple Cider Vinegar (I recommend Bragg's organic)

• 1 tsp. Dijon Mustard

• 1/2 tsp. Sea Salt

• 1/8 tsp. Black Pepper

Combine tea and quinoa in a medium saucepan, and bring to a boil. Reduce heat, and simmer, covered, for 10 minutes. Remove from heat and let stand for 15 minutes. Then transfer to a large bowl.

Add mango, onion, cherries and parsley and mix well.

Combine liquid ingredients with spices and whisk until blended. Pour over quinoa, and mix. Makes about 8 servings.

Tropical Chicken Macadamia Salad

Spicy Vinaigrette

Combine the following in blender, adjusting seasoning as preferred:

Tropical Chicken Salad

• Scant 1/4 c. organic E.V Olive Oil

• 1/4 c. Red Wine Vinegar

• 2 Tbs. Worcestershire Sauce

• 1 Tbs. Cayenne sauce

• 2 tsp. Curry Powder

• 2 tsp. Stevia or Bocha Sweet

• 2 Cloves Garlic, minced

• 1/4 tsp. Sea Salt

• 1/8 tsp. Black Pepper

Reserve 1/2 c. of dressing.

Chicken Salad

• 1 lb. boneless, skinless Organic free-range Chicken Breasts

• 8 c. rinsed and torn Watercress and Boston or Green Leaf organic Lettuce

• 1/4 c. coarsely chopped unsalted Macadamia Nuts

• 1/2 c. shredded organic Coconut, toasted

• 1 Tbs. organic Red Bell Pepper, diced (opt.)

Place chicken in large resealable plastic food storage bag.  Pour remaining dressing over chicken. Seal bag, and marinate in the refrigerator for 30 minutes.

Heat oven to broil, or prepare barbecue grill. 

Remove chicken from marinade. Grill or Broil 10 - 15 minutes or until center is no longer pink (165º F).  Arrange greens on a platter. Slice chicken breasts and arrange over greens. Tops with nuts, coconut and bell pepper. Serve with reserved dressing. Makes about 4 servings.

Egg White Salad

This high protein salad has less than 2g. of fat per serving, and a whopping 11 g. of protein.

• 6 Hi Omega-3 hard-boiled Egg whites, chilled and chopped

• 1/2 c. chopped organic Celery

• 1/4 c. chopped organic Red Onion

• 1 Tbs. chopped dill or sweet organic Pickles

• 2 Tbs. chopped organic Parsley

• 3 Tbs. Vegenaise

• 1 tsp. Dijon Mustard

• 1 tsp. organic Lime Juice

• 1/2 tsp. organic Lemon Juice

• 1/8 tsp. Sea Salt

• 1/8 tsp. Black Pepper

• 1/4 tsp. Cayenne (opt.)

Mix dry ingredients in a medium size bowl.

Mix dressing ingredients in small bowl, whisking till blended.  Pour over egg mixture.  Chill for 30 minutes.

Serve on lettuce leaves, whole grain crackers or on Gluten Free organic bread or WASA Rye Crackers

Wrap It - à la Mediterranean

They're easy to transport, easy to make, inspire creativity, and are fun to eat... I'm talking about Wraps. 

This wrap integrates a North African ingredient with a tasty hummus (or you may substitute BBQ'd tofu) filling.

Mediterranean Chicken Wrap Recipe

 Yield - 8 wraps

• 1 cup uncooked whole wheat Couscous (or gluten free grain of choice)

• 1/2 c. chopped Almonds, toasted

• 1/2 c. golden Raisins

• 3 c. BBQ'd Tofu (opt.)

• 2 c. shredded organic Romaine Lettuce

• 2 Tbs. diced organic Red Onion

• 1/4 . extra virgin organic Olive Oil

• 1/4 c. organic Lemon Juice

• 1/2 tsp. Cumin

• 2 Tbs. chopped organic Parsley

• 1 tsp. grated Lemon peel

• Salt and pepper, to taste

• 4 whole wheat Pita Bread pockets, split into 8 rounds (or 8 whole wheat organic Tortillas)

• 1 c. Hummus

Cook couscous according to package directions.

In a medium bowl, gently combine couscous, almonds, raisins, tofu, lettuce and onion.

In a small bowl, whisk together olive oil, lemon juice, parsley, cumin and lemon peel. Season with salt and pepper.  Mix 1/4 cup dressing into couscous mixture.

To assemble wraps, lay bread split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round. Drizzle with 1 tablespoon dressing.  Fold up bottom and then sides to wrap.

~ Sahtein! ♥

Authentic Hummus

I grew up in the Lebanon, the home of Hummus. (The word literally means garbanzo in Arabic). This recipe is authentic. Hummus is a power food! Garbanzo beans are high in the best type of  fiber.

Studies have shown that people who consume garbanzo beans regularly have better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides. Read about the Garbanzo Bean here.

It's best if you soak your own organic garbanzo beans.  If that is not practical, or you decide to make Hummus on the spur of the moment, canned organic beans will do fine, just rinse them well.

Authentic Lebanese Hummus

To Prepare ahead: Soak 1 cup beans and 1/2 tsp baking soda  in 3 cups of water, overnight. The next day rinse beans, add 5 cups of water to large pot, add beans and bring to a boil. Turn heat down to medium-low and simmer until tender (30 - 45 mins). You should have around 3 cups of beans. Cool before processing.

• 3 c. organic Garbanzo beans

• 1/4 c. of Water, plus or minus

• 3 cloves organic Garlic

• 2 tsp. Sea salt

• 2/3 c. Lemon juice

• 2/3 c. Sesame Tahini (Alwadi, Cortas and Joyva are good brands)

Place garbanzo beans and water in a food processor using metal blade.Process for 2 minutes, scraping down sides.

Crush garlic with salt in mortar and pestle until smooth. Doing it in this way ensures you get the full flavor of the garlic, and that it will be well macerated due to the grit of the salt (no little chunks in your hummus). Add lemon juice and stir to incorporate. 
Pour lemon-garlic mixture onto beans and pulse 5 times just to mix it in. Now, pour Tahini sauce through feed tube and process until well blended. Add enough water to reach this consistency. It should be thick enuogh to sit atop a carrot stick. :)

Scoop hummus into a shallow bowl or platter using a spatula. Smooth the surface making a raised edge at the perimeter. Drizzle with virgin olive oil. You may decorate with chopped parsley, pomegranate seeds, mint leaves and/or a few garbanzo beans. Serve, or cover and refrigerate for an hour to thicken before serving.

Sahtein! (double health)

hummus deco

When I have company I turn the Hummus plate into a scene, like my Mother used to.  Hers was much more elaborate.

Serve with whole wheat pita bread, or raw veggies.  Delicious as an afternoon snack with a cup of tea!

~ Sahtein! (double health to you) ♥

Baked Salmon, Veggies and Hummus

I enjoy mixing cuisines and this plate is certainly an example: Wild Caught Salmon broiled over mixed veggies (you only need 3-4 oz. of protein per meal), and Authentic Homemade Hummus.  Add a smattering of organic Persian Cucumbers and a slice of high fiber Flax-seed bread for an amazingly wholesome meal.

~ Sahtein! (To your health) ♥