Grilled Eggplant Panini

Eggplant is another one of those veggies that some people shy away from if they've had it undercooked.  'Curing' eggplant with salt before cooking leeches out some of the bitterness and the excess liquid. Grilled eggplant is delicious.

How to Cure Eggplant Before Cooking

Peel the eggplant in alternating strips (zebra like) and  slice 1/4" thick.  Sprinkle with salt on all sides.  Place in a bowl lined with 2 - 3 thicknesses of unbleached paper towels, with more paper towels on top, and press with a heavy pot.

Wait 15 minutes.  Then wipe eggplant off with fresh paper towels, removing as much salt as possible.  Cut per recipe instructions.  Reduce Salt in recipe by 1/2, and then add more to taste if needed.

Panini

For a tasty take away lunch, this Panini is satisfying and can be made the night before (without toasting bread) and grilled the next morning.

2 Tbs. Vegenaise 2 Tbs. organic fresh Basil, finely chopped 2 Tbs. extra-virgin Olive Oil, divided 8 slices (1/2 inch size) Eggplant 1/2 tsp. Garlic Salt 1/4 tsp. ground Black Pepper 8 slices whole-grain Country Bread (e.g Trader Joe's Tuscan Whole Wheat Panini) 8 thin slices Rice cheese (fresh mozzarella for those who can have dairy) 1/2 c. sliced jarred Roasted Red Peppers 4 thin slices Red Onion

Preheat grill to medium-high.

Blend Vegenaise and basil in a blender. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt and pepper.

With the remaining 1 Tbs. oil, brush one side of each slice of bread.

Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more.

Toast the bread on the grill, 1-2 minutes per side.

To Assemble Panini

Spread 'basil mayonnaise' on half the slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm or room temperature.

  ~ Cheers! ♥

Rigatoni and Veggies

Dinner in a Flash

I had some left over Pasta noodles, zucchini and broccoli. I decided to toss them all together with a spicy sauce rich in antioxidants... due to the Garlic and Tomatoes (Lycopenes)... for a healthy and quick dinner.

Use any combination of veggies you have on hand.

• 2 c. whole wheat Rigatoni, cooked per directions (I use Fiber Gourmet brand, or Al Dente Carba) Substitute Brown Rice pasta for Wheat-Free version.
• 1/2. sun-dried Tomatoes in oil, chopped up in blender
• 1/4 c. hot Water
• 1/2 c. each lightly steamed Zucchini and Broccoli, bite size pieces
• 2 cloves organic Garlic, minced
• 1/4 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. Oregano
• 1/4 tsp. Red Chili Flakes (opt.)
• 1/4 c. organic flat leaf Parsley, chopped

Place pasta, tomatoes and water in a pan over medium heat. Stir.

Add veggies, garlic and spices. Cover and simmer over low heat until warm...about 10 minutes.  Add parsley.

Serve with a small slice of Whole Grain bread (Udi't Millet or TJ's Flaxseed) sprinkled with virgin Olive Oil and organic Garlic Powder.

The two Breads mentioned above meet our Formula for 'Healthy Carbs'.   ~ Buon Apetito! ♥

Lentil Soup with Chard

Shawrabit Adas bi Hamud  = literally, Lentil Soup with Lemon

This is the traditional Lebanese name for this soup, which is a popular winter meal in the mountain villages.

It's fragrant and hearty, and sure to warm you from the inside out.  The following recipe is based on my Mom's version, adjusted to lower the fat content! :)

 Lebanese Lentil Soup with Chard

• 1½ c. organic Brown Lentils
• 2 c. hot Water or brewed Green Tea
• ½ tsp. Sea Salt
• 2 c. organic Swiss Chard, sliced into thin strips
• ¼ tsp. Sea Salt
• ¼ c. organic Cilantro, chopped
• 2 Garlic cloves
• 2 Tbs. Avocado Oil
• 1 c. Yellow Onion, diced
• 2 Tbs. organic Lemon Juice

Rinse chard and slice, discarding lower half of stem.

Place sorted lentils in a pot and cover with water.  Add the 1/2 tsp. salt, cover and bring to a boil. Reduce heat to med-low and simmer for 20 minutes.

Mash cilantro, garlic and 1/4 tsp. salt in mortar and pestle until a smooth paste.

Place oil in saute pan over medium heat for 1 minute. Add onions and saute until translucent. Add cilantro-garlic paste and Swiss Chard. Stir until wilted. Remove from heat.

When lentils are tender, add the Chard mixture and the lemon juice. Bring to a boil, then reduce heat and cook, covered, for 10 minutes.

Adjust seasoning to taste. Allow to cool for 20 minutes.

Serve warm with toasted whole wheat pita bread or whole grain toast.

~ Sahtein! ♥

Lentil n Rice Mash aka Mjaddara

Mjaddara - Background

I make this dish when I want to travel back to my youth, to the days when someone else took care of me and cooked my favorite dishes, to a time when summers were spent at cousin's houses...walking downtown among colorful shops and busy streets... with multi-flavor ice cream cones in hand, and a string of relatives in tow.

Mjaddara tops my list of comfort foods. The warm, creamy texture and goodness of the lentils are incomparable. In Lebanon this is considered a peasant dish...I think it is King among lentil dishes!

Mjaddara

• 1/2 c. organic Brown Rice
• 2 c. organic Brown Lentils
• 1/4 c. virgin Olive Oil
• 2 large organic Yellow Onions, finely chopped
• 2 tsp. Salt (or a little more to taste)
• 2 c. hot water

Rinse rice and soak in water for 1 hour.

Pick through lentils, rinse bring to a boil. Cover and simmer for 15 minutes.

In the meantime, sauté onions in oil over medium heat until just golden.  Add the 2 c. hot water and boil 5 minutes over low heat.

Add to the cooking lentils along with the rice and salt.  Continue to cook over medium-low heat for 5 minutes, stirring occasionally with wood spoon.

Turn to low, cover and continue cooking for 15-20 minutes or until rice is done, stirring frequently to keep from sticking to bottom of pot. Consistency should be like a thick pudding.

Remove from heat and let cool for 15 minutes.  Then place 1 cups of the lentil mash in food processor and pulse 4 -5 times until mostly blended.  Return to pot and stir into remaining lentils.  (If you like your lentils whole, you may skip this step.)

Scoop Mjaddara into large bowl, or several smaller bowls. May be served hot (on cold days) or cold, accompanied by a green salad, pickles, radishes and fresh sweet onions.

Note: Traditionally this dish is eaten with pieces of pita bread folded into cones to form a scoop, then topped with a slice of onion, tomato or pickle!

~ To Your Health! ♥

Argentinian 'Pesto'

Chimichurri Sauce

In South America this sauce is traditionally used over grilled meats.  It works well with fish as well.

You may adjust spiciness as you like.

 4 servings

• 1 c. organic Flat Leaf Parsley, chopped
• 1/2 c. organic Baby Arugula, chopped
• 2 cloves Garlic, minced
• 1/4 tsp. fresh organic Oregano
• 1/4 tsp. crushed Red Pepper flakes
• 1/2 cup + 2 Tbs. virgin Olive Oil
• 2 Tbs. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a blender or food processor and blend until well mixed.  Alternately you can hand chop the veggies and mix all together.

~ Buen Provecho!  ♥

Savoy Cabbage Comfort Food

The creamy texture of steamed/boiled cabbage is very comforting to me. The subtle flavor that is melts into your mouth is an invitation to experiment with fillings, spices and herbs. Mom used to make the best stuffed cabbage and cabbage stew recipes ever!  No, I'm not biased...after all she published a 500-page cookbook at the behest of friends for a reason. :)

She created a 'whole stuffed cabbage' dish that made us swoon, and that I will share here at a later date. The following recipe is based on one of hers too, with a little tweak to lower the fat content. (She used clarified butter in much of her creations.)

If you venture to try this, please let me know how you liked it!

Minted Cabbage with Garbanzo Beans

• 1 Tbs. Coconut Oil or Virgin Olive Oil
• 1/2 Savoy cabbage, chopped into bite size chunks
• 1/4 c. organic Onion, chopped
• 3 med. cloves Garlic, minced
• 1/4 c. organic fresh Mint, minced
• 1 c. hot Water
• 2 tsp. Lemon juice
• 1/4 tsp. Allspice
• 1 tsp. Sea Salt (to taste)
• 1/2 c. organic Garbanzo beans

Combine garlic and mint in a bowl and press down with back of wooden spoon to blend together.

Place a deep pot over medium heat.  Wait 1 minute and add coconut oil.  Wait another minute and toss in garlic/mint.  After 2 minutes, add cabbage chunks. Stir occasionally until cabbage starts to wilt.

Pour the hot water over the cabbage, cover and let simmer over med-low heat for 15 minutes.

Add lemon, allspice, salt and garbanzo beans, stir and simmer for an additional 15 minutes.

Serve over brown Basmati and wild rice, or whole wheat Bulgur Pilaf.  Can add more fresh mint as garnish.

~ Bon Apetit! ♥

Decadent Dairy-Free Mousse - Vegan + Sugar Free

Minted Chocolate Tofu Mousse

I love the combination of mint and chocolate.  If you don't, you can substitute orange zest or Rum extract for the mint.

• 10 oz. (1-1/4 c.) organic Silken Tofu

• 1 c.  Dark Chocolate, in pieces (I used 75% dark)

• 1/4 c. organic raw Cocoa powder

• 1/4 c. Green tea or Water

• 1 Tbs. Almond extract

• 1/2 c. Birch Xylitol or 4-5 packets Stevia

• 1/4 c. fresh organic Mint leaves, chopped  ( or 1 tsp. dry mint)

Place chocolate, cocoa, water, extract and sweetener in pot over medium-low heat (or in a double-boiler over simmering water). Stir until chocolate pieces melt and mixture is blended.

Remove from heat.

In a food processor, whip tofu until smooth.

Add chocolate mixture and process until shiny and well blended. Add mint leaves and pulse 4 - 5 times just until mixed.

Scoop into dessert cups or bowl. Refrigerate 1 hour.

Your mousse will be thick, rich and oh-so-good!  Sprinkle additional chopped mint on top for garnish.

~ Bon Apetit! ♥

The Versatile Eggplant

My Tasty Eggplant Dip

In Lebanon the Eggplant is known as theKing of the Stuffed Vegetables, for its versatility. In my family its known as the shape of most of my Aunts! :)

Eggplants are very low in saturated fat and cholesterol. They are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. Properly cooked, the slight bitterness eggplants possess can be compensated for by enhancing the flavor so unique for this vegetable.

Research has shown that eggplants contain an anthocyanin phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

The August 10, 2005 issue of the "Journal of Agricultural and Food Chemistry" reports that a study shows the nasunin in eggplant hasanti-angiogenic abilities. The Cancer Center at the Angiogenesis Foundation explains that when something is angiogenic, it stimulates new growth of blood vessels and blood supply. Cancerous cells can gain angiogenesis ability, which means they can develop a means to increase their own blood supply, which can cause a cancerous mass or tumor to grow rather quickly. Nasunin in eggplant has the ability to prevent angiogenesis from occurring.

I will post several recipes that feature our plump purple friend.

Hoda's Spicy Eggplant Dip

eggplant sliced

• 1 large organic Eggplant, peeled in zebra stripes

• 3 cloves Garlic, minced

• 2 Tbs. organic Cilantro, chopped

• 1 small Chili pepper, seeded and minced

• 2 Tbs. Coconut oil

• 1/2 c. Green tTa or hot Water

• 1/2 tsp. Stevia or 1 tsp. Xylitol

• 1/2 tsp. Black pepper

• 2 tsp. Sesame oil

Garnish

• 2 Tbs. organic Cilantro, chopped

• 2 Tbs. organic ripe Tomato, chopped

Slice eggplant lengthwise into 1/2" slices.  sprinkle each with salt and stack. Put on doubled paper towels, placing a heavy pan on top to press down. Wait 10 minutes.

Eggplant slices will leach water. Using fresh (unbleached) paper towels, press slices dry and cut into strips then dice.

Place a saucepan over medium heat and add 1 Tbs.  of the coconut oil.  Wait 1 minute. Add garlic and cilantro and saute for 2-3 minutes, stirring occasionally. Add chili pepper, eggplant and remaining 1 Tbs. coconut oil.  Cook, stirring frequently, until eggplant is wilted and brown. Add water, Stevia and pepper.  Cover and cook for 20 minutes on medium low.

Add sesame oil, stir well, cover and cook for additional 10 minutes.

Eggplant dip2

Spoon into bowl and sprinkle with chopped cilantro and tomatoes.  Serve warm or at room temperature with toasted whole-wheat pita bread chips.

~ To  Your Health! ♥

Hoda's Fresh Salsa with Pear

After my massage therapy appointment this morning, I headed for Whole Foods to replenish my veggie bins. It's a bright, warm, sunny day in Northern California...a day that calls to you to walk among the produce bins!

I had a list.. and I allow myself to add about 4-5  things depending on what looks good that day.  Well, I came back with a couple of bags full, and laid them out on the counter to figure out what I wanted to play with first.  Since the bunch of Cilantro was huge, I decided to make it the star of this morning's creation.

I love pears when they're still crisp, so I picked one of them as the co-star.

2 cups packed organic Cilantro, chopped 1 med. ripe organic Tomato, chopped 1/2 Anaheim or Poblano pepper, minced 2 Tbs. minced organic Shallot 1/2 small under-ripe pear, diced 2 tsp. lemon juice 1 tsp. cider vinegar 1/2 tsp. Tabasco.. or your favorite chili sauce 1/2 tsp. salt.. or to taste

Mix all veggies and pear.  In small bowl, combine lemon, vinegar, and Tabasco, stir.  Add to veggies with salt, and mix.

Enjoy with homemade whole wheat pita chips*.

* Stack three loaves of whole wheat pita bread, and slice into 8 wedges like a pizza, or into squares. Separate the tops from the bottoms and place single layers on cookie sheets.  Mist lightly with virgin olive oil, and if desired a sprinkling of organic Garlic salt.

Bake in 400º oven until lightly brown. About 4-5 minutes. Time will depend on thickness of pita bread... so watch carefully because they can burn easily.

~ Cheers! ♥

Grain Free Super Healthy Pancakes

When you're in the mood for a treat, how about some nutritious no-grain pancakes? They're good any time of day, since you can vary the toppings to suit your mood. I am very excited about this recipe!

It's super healthy and guilt-free!  You can easily have 3 of these on our very low-carb, low-sugar diet, and not blink twice. They are packed with antioxidants, fiber and good protein.

Pile berries on top, some coconut oil, or a bit of no sugar added jam. Add a cup of green tea for a cancer-fighting breakfast with a PUNCH!

Make sure to grind your own flax seeds ... this grinder is available on Amazon for about $20.

Flourless Flax Seed Pancakes

• 1/4 cup freshly ground Flax Seeds
• 1/4 cup Almond  Flour
• 3 Omega-3 Eggs
• 2 tsp. Baking Powder (Aluminum-free)
• 1 pinch Sea Salt
• 3/4 tsp. Cinnamon
• 1/4 cup Coconut or Almond Milk
• 1/4 tsp. Vanilla
• 1Tbs. Pure Maple Syrup

• 2 tsp. Coconut Oil (for pan)

Add baking powder, almond flour, cinnamon, salt and sweetener to flax meal.

In a separate bowl, beat the eggs with the vanilla and milk.  Pour into the meal mixture and blend thoroughly with a fork or whisk.

The batter will be runny like Crepe batter, but fear not, all will come together!

Heat griddle to medium-high heat; grease with coconut oil, and drop batter by 1/4 cups full.

Turn when bubbles appear on the surface of the pancake, cooking for just a minute more.

♥ Bon Apetit!

Garbanzo Bean and Kale Salad

Put Together This Delicious and Healthful Salad in Just a Few Minutes

In just a few minutes, you can slice up some raw kale, open a can of garbanzos, chop up some vitamin C packed red bell pepper and red onion and mix up a quick lemon, turmeric and oil dressing.

The added bonus is the spice turmeric which reduces inflammation and has been used for rheumatoid arthritis, and has been linked to the prevention of Alzheimer's and the ability to fight a number of cancers.

This is a super healthy, oh-so-yummy salad.

Serves 4

• 1 Tbs. freshly squeezed Lemon Juice
• 1 Tbs. extra virgin Olive Oil
• 1/4 to 1/2 tsp. Sea salt
• 1/2 tsp. ground Turmeric
• dash Cayenne pepper
• 1 -1/2 c. Kale, thinly sliced
• One 15 oz can organic Garbanzo beans, rinsed and drained
• 2 Tbs. red Onion, finely diced
• 1/2 c. red Bell Pepper, diced

Place the lemon juice, olive oil, salt, turmeric and cayenne pepper in a medium-sized bowl and mix well.

Add sliced kale to the salad dressing and massage the dressing into the kale with your hands. (Your hands may turn a little yellow!  Just wash with soap).

Add garbanzo beans, red onion and red bell pepper and mix well.

Serve or refrigerate until serving. This makes a great "make ahead" salad since none of the ingredients get soggy.

~ Yum! ♥

Spinach-Avo Soup

This recipe is packed with diabetes, cholesterol and cancer defense!It's not cooked so all the nutrients are preserved.

• 4 c. organic baby Spinach, well rinsed and dried
• 1 c. water
• 3 cloves roasted Garlic, or 1 large clove, raw
• 2 tsp. freshly squeezed organic Lemon juice
• Pinch of Salt
• 1/8 tsp. nutmeg
• 1/8 tsp. black or cayenne pepper
• 1 ripe Avocado, cut in half and pitted
• 2 Tbs. crushed dry-roasted Hazelnuts, or lightly toasted Pine nuts

Place Spinach, water, garlic, lemon juice and spices in a blender. Pack leaves down and blend until smooth. Scrape down sides if needed.

Spoon avocado out of its skin.  Add to blender and process until smooth.

Taste and adjust seasoning. Garnish with nuts.

Makes 4 servings.

~ Bon Apetit! ♥

Asian Slaw

Fresh, tasty, healthy and crunchy..what more can one ask ?  

For the salad

8 c. organic Napa or other green Cabbage 2 Tbs. Green Onions, thinly sliced 1 large Carrot, peeled and shredded 1 Tbs. seedless Raisins 1/4 c. sliced Raw Almonds

For the dressing 1 tsp. crushed Garlic, about 1 clove 2 tsp. grated fresh Ginger 2 Tbs. raw Tahini 1 tsp. Stevia 2 Tbs. light Soy sauce 3 Tbs. rice Vinegar or raw, unfiltered apple cider vinegar 1 Tbs. extra virgin Olive Oil 1 tsp. cold pressed Flax-seed oil pinch Cayenne

Combine the salad ingredients in a large salad bowl.

In a smaller bowl, blend the garlic, ginger, tahini and Stevia to form a thick paste. Slowly add the soy sauce, vinegar, oils and cayenne and mix thoroughly.

Add to salad, toss well and serve.

Note:  This recipe has 6gr of fiber to 20g carbs... very good on based on our Good Carb Formula.

~ Enjoy! ♥

Flourless Almond-Butter Apricot Cookies

This is a somewhat delicate cookie since it is flourless. 1 c. roasted Almond Butter, drain off oil 2/3 c. Xylitol (or 1 Tbs. Stevia) 1 omega-3 Egg 1/4 tsp. Vanilla or Almond extract 1/3 c. dried Apricots, chopped

Preheat oven to 350º.

Using mixer, beat almond butter and xylitol until blended. Add egg, vanilla and apricots.

Form into 1-inch balls and place in rows on large, ungreased baking sheet.  With a fork made a criss-cross patter on each cookie to flatten.

Bake 12-14 minutes.  Oil will pool as they cook.

Cool thoroughly on baking sheet to keep from crumbling.

P.S. You can make this a Vegan recipe by substituting 1 Tbs. freshly ground flax seeds for egg.

~Bon Apetit! ♥

Heirloom Tomato Salad with Mint

Nothing is as refreshing to me as the flavors of fresh, vine-ripe tomatoes and freshly chopped mint. Add a drizzle of virgin olive oil and a light sprinkle of salt... and you're done! Well, this recipe adds two B's to raise the taste-bud orgy...basil and balsamic vinegar.

3 Tbs. Balsamic vinegar 1 Tbs. extra virgin Olive oil 3 lbs. mixed organic heirloom Tomatoes, firm 3 Tbs. fresh organic Mint, chopped 3 Tbs. fresh organic Basil, chopped Salt and cracked black pepper Shredded rice or almond cheese (if you can eat dairy, use Asiago shavings)

In a small bowl, mix/whisk together oil and vinegar.

Rinse and core tomatoes, and slice 1/3" thick. Arrange on a platter in layers drizzling dressing over tomatoes and sprinkle mint, basil, salt, pepper and cheese evenly over each layer.

Cover and chill at least 30 minutes or up to 4 hours.

~ Cheers! ♥

Chocolate Quinoa Cookies - Vegan

I stumbled upon this recipe at foodrefashionista's blog... and was intrigued by the idea of a quinoa cookie! I have adapted it to fit in our cancer prevention diet by adding ground flax-seeds, a little rye flour and substituting coconut oil for coating the cookie sheets.  This is a high protein, high fiber recipe.  I used raw cocoa powder.

Ingredients

• 1 cup cooked Red Quinoa
• 1 Banana
• ¼ cup Almond meal
• ¼ cup White bean flour (or Pamela's Gluten-Free all-purpose flour)
• ¼ c. Rye flour
• 1 Tbs. freshly ground Flax-seeds
• ¼ cup + 1 Tbs. Xylitol (or your preferred  low-glycemic natural sweetener)
• 1 small Apple
• 1 tbsp. raw Cocoa powder
• 2 tsp. Vanilla
• 1 tsp. ground Cinnamon
• 1 tsp. Baking powder
• 1 tsp. Baking soda
• Pinch of Salt
• Coconut Oil for pan

Directions

1. Rinse and cook quinoa according to package directions
2. Put banana, apple and almond meal in processor and pulse until fruit is mashed
3. Mix in the rest of the ingredients
4. Drop batter from a Tablespoon onto  oiled cookie sheets
5. Cook in a 350° F oven for 20 minutes
6. Remove from sheet and cool on racks

Makes about 22 cookies.

~ Buen provecho! ♥

Barley, Veggie Stew - Nutrient Packed!

A powerhouse of healthy foods! This is an excellent immune boosting dish. Make enough to last a few days. You can alternate the protein to break the monotony, or sprinkle a new spice on top each time you have some... cinnamon, thyme..etc.

This is a satisfying meal, good on cool evenings. Serve with a salad and 4 oz. cold water fish.

• 2 tsp. Virgin Olive Oil
• 1 1/2 c. diced organic Onions
• 1 1/2 c. diced organic Carrots
• 1 1/2 c. diced Celery
• 3 small cloves Garlic, minced
• 1/2 lb. of assorted organic Mushrooms, cleaned and sliced
• 2/3 c. of Pearl Barley, rinsed
• 4 c. organic Veggie Broth
• 1 Bay Leaf
• 1/2 tsp. Sea Salt
• 1/8 tsp. ground Black Pepper
• 4 shakes of Cayenne Pepper (to taste)
• 2 organic Bell Peppers, 1 Red, 1 Green, diced
• 3 Tbs. of fresh organic Parsley, chopped

On medium-low heat, sauté the onion, carrots and celery in 2 teaspoons of olive oil for 4 minutes.

Add the garlic, stir for a minute and then the mushrooms. Cook until they soften, about 5 to 8 minutes.

Add the barley, veggie broth, bay leaf, salt, black pepper and cayenne (NOT the peppers) and bring to a boil. Lower the heat, cover and cook for 35 minutes.

Add the peppers and cook an additional 15 to 20 minutes or until the barley is tender and much of the broth is absorbed.

Remove the bay leaf and garnish each bowl with ½ Tbs. of parsley.

Enjoy! ♥

Quinoa Salad with Lime Dressing

Quinoa is a high quality protein, that is also high in iron. Quinoa, once called “the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is a complete protein containing all eight essential amino acids.

Ingredients

2 c. water 1 c. uncooked red quinoa 2 organic scallions, chopped 1 stalk organic celery, finely chopped 1/2 organic apple with skin, finely chopped 2 Tbs. organic parsley, chopped 2 Tbs. virgin olive oil 1 Tbs. lime juice 1 tsp. cumin 1/2 tsp. salt

Combine water and quinoa in a medium saucepan. Bring to a  boil. Reduce heat' simmer, covered, 10-12 minutes or until water is absorbed. Stir. Cover and let stand for 15 minutes.

Transfer to a large non-metal bowl, and set aside.

Add apple and veggies to quinoa and toss.

Combine oil, lime juice and spices, whisk until blended.  Pour over salad and toss again.

Makes 6 - 8 servings

~Guten Appetit! ♥

Fruity Coleslaw

This is a refreshing warm weather salad.  It has good for you low-sugar fruits, and our cruciferous friend the green cabbage.  4 cups or 1 16 oz. package shredded green organic cabbage 2 carrots, grated or strips 1 Granny Smith organic apple, cut into matchsticks 1 just ripe organic pear,  cut into matchsticks 1 c. sliced organic strawberries 1/3 c. lemon juice 2 Tbs. Vegenaise 1 Tbs. Xylitol or 2 packets Stevia 2 tsp. poppy seeds 1 tsp. Dijon mustard 1/2 tsp. salt

Combinethe cabbage and fruit in a large bowl.  Whisk lemon juice and the rest of the ingredients in a small bowl.

Pour dressing over slaw and toss gently.  Serve immediately.

Makes about 7 cups

~ Buon appetito! ♥

Curried Quinoa and Greens with Coconut Dressing

This recipe contains ingredients that enhance Cellular Damage Control! Quinoa contains the amino acid lysine, which is essential for tissue growth and repair.

Quinoa, once called "the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

The recipe below adds Kale, another 'fantastic food'.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidants, and sulphur-containing phytonutrients. If you make the recipe with Green Tea instead of the other suggested liquids, you'll dramatically increase the Antioxidant benefits!

Curried Quinoa and Greens

Makes 6-7 servings about ½ c. each

• 2/3 c. red Quinoa
• 2-½ c. Water, Green Tea or no-sodium Veg Broth
• 3 c. young Kale, lower stems removed, and chopped into bite size pieces
• 1 tsp. Curry powder
• Pinch Sea Salt

Coconut Dressing

• 3 Tbs unsweetened light Coconut Milk
• 2 tsp. fresh squeezed Lime juice
• ¼ tsp. Curry powder
• 1/2 tsp. Stevia
• ¼ c unsalted, dry roasted Almonds

Toast the quinoa for 5-6 minutes in a 4-quart sauté pan over med heat, until fragrant, gently stirring from time to time.  Add water or broth, kale, curry and salt; cover and raise temp to high.  Bring to a boil.

Lower heat and simmer until the quinoa and kale are tender, the quinoa ‘tails’ have popped, and liquid is absorbed, about 15 mins.

Remove pan from heat and transfer mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, ¼ tsp. curry and stevia, and whisk together briskly.  Pour the coconut mixture over the quinoa and toss to combine.  May be served warm, or chilled.

Sprinkle with almonds just before serving.

~ Bon Apetit! ♥