Earth Day-Celebration Recipes
April 21, 2011
A day to remember our interconnectedness. A day to make a few commitments to live in harmony with nature.
Inspiration from the sages:
Sylvie shares with us an amazing article, Our Planet, Ourselves The Vision of the Sage, by Pandit Rajmani Tigunait who writes “Humans are the only beings that can choose either to comply with natural law or to violate it. All other life-forms are dominated by instinct and thus remain in direct contact with nature. Humans are gifted with intelligence, and this intelligence is characterized by free will, which dominates instinct. We are an integral part of the web of life—yet our free will gives us a choice of acknowledging our connection with nature, or attempting to stand apart. When we use this gift to consciously acknowledge this connection we make ourselves instruments of harmony; when we ignore this gift we become unwitting agents of destruction.”
For 2011 Earth Day Canada encourages us to ‘Give It Up For Earth Day’, reminding us that the best way to help the planet is to go vegan…try it just for today or maybe just for this weekend. And what a weekend to clebrate life and all that Mother Earth has to offer - Earth Day, Easter and my Birthday (for anyone who knows me, I love to celebrate my birthday).
What I’ll be cooking up this weekend:
Here are a few delicious vegan meal ideas, as I plan our menu for the weekend at the cottage with family and friends. The following 4 recipes can be emjoyed as one amazing vegan meal or add even one as part of your weekend celebration: (scroll down for all the recipes)
- The Aspargus and Cilantro Soup, and Tofu Quiche with Leeks and Asparagus recipes are both from the Real Food Daily Cookbook by Anne Gentry who founded the namesake restaurant
- the Santa Cruz Salad with Wild Ginger Dressing is from Fresh at Home by Ruth Tal Brown who founded the Fresh restaurant chain in Toronto
- and the dessert is of course chocolate cake, this one is called Big Momma Freedom Cake and it’s from one of my favourite cookbooks, Vegan Fusion World Cuisine, inspired by the menu at Blossoming Lotus restaurant in Hawaii
Asparagus and Cilantro Soup
The soup is thin and mild, and the cilantro is in no way overpowering.
Ingredients:
- 2 tbsp olive oil
- 2 potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 cloves garlic, pressed
- pinch chopped oregano
- 1 tsp. cumin
- 6 cups vegetable stock
- 1 large bunch of asparagus
- salt and pepper
- 1/2 cup finely chopped cilantro
Directions:
- Heat the oil in a heavy based saucepan and fry the onion until soft. Add the garlic, herbs, cumin and cook 1 minute.
- Add the potatoes and vegetable stock, cover and bring to a boil. Turn heat down to low and simmer for 10-15 minutes until the potatoes are softened.
- Prepare the asparagus by removing tough ends, cutting off the heads (save these), then slice into one inch pieces.
- Add the asparagus to the soup mix and cook for 5-10 minutes until the asparagus is tender.
- While asparagus is cooking, boil a tiny amount of water and parboil the asparagus heads for 1 minute to use as a garnish).
- When the asparagus is softened, puree with a handheld immersion blender. Add the finely chopped cilantro, and season to taste. Serve.
Tofu Quiche with Leeks and Asparagus
Serves 6
For the crust:
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup canola oil
- 3 to 5 tablespoons water
For the filling:
- 12 ounces asparagus, trimmed
- 4 tablespoons olive oil
- 3 leeks (white and pale green parts only), thinly sliced
- 2 tablespoons minced garlic
- 4 teaspoons chopped fresh oregano
- 4 teaspoons chopped thyme
- 1 3/4 pounds water-packed firm tofu, drained
- 3 tablespoons umeboshi paste (available at Asian and health food stores, it makes all the difference in the recipe)
- 3/4 teaspoon sea salt
Preparation:
To make the crust:
- Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.
- Blend the all-purpose flour, pastry flour, baking powder, and salt in a food processor.
- Pulse in the oil until the mixture resembles coarse meal, then mix in enough water to form moist clumps.
- Gather the dough into a ball, and then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.
To make the Filling:
- Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.
- Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.
- Blend the tofu, umeboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.
To assemble the quiche:
- Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.
- Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.
Santa Cruz Salad, Serve with Wild Ginger Dressing
Serves 2
- 8 cups baby spinach
- 2 slices red onion
- 1 cup mung bean sprouts (washed, rinsed & dried)
- 2 kiwis, peeled and chopped
- 2 oranges, peeled and chopped
- ½ cup sliced, toasted almonds
- Toss the baby spinach, red onion, bean sprouts, kiwis and oranges with dressing. Divide salad between 2 bowls.
Garnish with toasted almonds and serve
Wild Ginger Dressing
- ½ mild onion, chopped
- ½ cup sunflower oil
- 1/3 cup rice vinegar
- 2 tbsp filtered water
- 2 tbsp minced fresh ginger
- ¼ stalk celery
- 1 tbsp tamari (wheat-free soy sauce)
- 1-1/2 tsp sugar
- 1-1/2 tsp lemon juice
- ½ tsp sea salt
- ¼ tsp ground black pepper
Combine all ingredients in a blender and process until smooth. Stored in a sealed container in the fridge, it will last at least 2 weeks
Big Momma Freedom Chocolate Cake
Cake:
Dry Ingredients
- 2 ½ cups spelt flour
- 2 cups Sucanat (raw sugar)
- ¾ cup cocoa powder
- 1 ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon powder
Wet Ingredients:
- 5 tbsp Safflower or Sunflower Oil
- 2 ¼ cups filtered water
- 2 Tbsp raw apple cider vinegar
- 1 tsp vanilla extract
Frosting:
- 2 cups vegan chocolate chips
- 12.3 oz Silken firm tofu or avocado
- 2 Tbsp maple syrup
- 1 ½ tsp vanilla extract
Loving Preparation
Cake: Preheat oven to 350°. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9”x13” baking pan and bake until a toothpick comes out clean, approximately 35-40 minutes.
Frosting: Place chocolate chips in a double boiler on medium heat until chips are melted, stirring frequently. Combine with remaining ingredients and blend or food process until smooth and creamy. Refrigerate until it thickens
Cool cake before frosting. Garnish with toasted coconut flakes, strawberries, toasted pecans and/or chocolate chips
Spring Clean Your Diet
April 5, 2011
At Elation Centre we are all about nudging people along the vegan food path, no loud bells and whistles, no force-feeding tofu burgers, we lead and educate by example and our energy and passion for delicious food is contagious. Both Sylvie and I enjoy a vegan diet and we love to eat good, satisfying food.
We decided with the change of seasons, April would be a fantastic time to offer a few nutrition workshops to help people “Spring Clean” their diet.
Sylvie lead our first workshop, Nutrition in a Nutshell - sensible whole-foods eating; wow almost 20 participants eager to find ways to overhaul their diet! Sylvie covered all the basics from proper food combining for optimal digestion, the importance of leafy green veggies, and how simply starting the day with warm water and lemon juice can kick-start your digestion and your metabolism.
I will lead our next workshop, our 3-day Power Food Spring Clean Up - out with the old and in with the new!!
Our meeting is on Sunday, April 10 and we will cover all the basics on how to do a gentle 3-day whole-foods cleanse that will leave you satisfied with delicious food, never hungry and at the same time feeling so much lighter. Of course we follow vegan food guidelines, so no animals products including dairy, we also leave out sugar, all processed foods and, yikes – no coffee for 3 days. As mentioned the meeting is on Sunday, April 10, which is a full week before we suggest you start the Spring Clean Up; as a group we will start on Friday, April 15 and finish when you go to bed on Sunday, April 17. This gives you a whole week to prepare, stock your pantry and wean yourself off of coffee, green tea is OK, so get yourself switched over before you start by cutting down on coffee gradually all week, this will ensure you don’t suffer a withdrawal headache all weekend.
At the meeting we will also make a few recipes and answer lots of questions to ensure your success on the cleanse. After the 3 days you will feel lighter and will have a few more tried and true nutritional tools to keep you healthy. We hope you can join us, there are still a few spots left, follow this link to register.
What’s up next – of course our famous 12-Day Cleanse – hey what to you have to lose except a few pounds, bloating, lethargy and that extra winter ‘layer’ which seems so easy to gain and tough to lose. Look for the 12-day cleanse coming up in May
Below, we received this wonderful email from Ellen who took the Nutrition in a Nutshell workshop, looks like Ellen is on her way to a healthy spring. And check out Sylvie’s recipe for Almond Butter Carob
Hi Sylvie:
‘Just wanted to say thanks for the great workshop on nutrition. Wow…I wish there was nutrition II workshop. I loved it.
I have already made a difference and started with the water in the morning. I made the ginger/lemon tea, its awesome. Tomorrow I’m going to buy the greens to make my drink in the morning. Really enjoyed the workshop, you were awesome.Your website is addictive. I have been on it constantly, reading and getting ideas and recipes. Speaking of which can you send the recipe for those treats you made with the carob chips. I ‘m planning on attending the class for the 3 day cleanse. So glad I found you gals.’
Take care, Ellen Elmore
Ellen: thanks for the wonderful comments! Nutrition in a Nutshell II is a definite possibility. Here is the recipe, enjoy.
Almond Butter Carob Balls
Ingredients
- 1 Cup Raw Almond Butter
- 1/2 Cup Almond Meal (available at health food or well stocked grocery stores)
- 1/2 Cup carob chips
- 2 tbsp of maple syrup
Directions
- In a bowl mix all ingredients.
- Wet your hands to keep the mixture from sticking.
- Form into small balls, refrigerate overnight.
- Roll balls in carob powder and serve with a smile.
Powered-Up Oatmeal
March 21, 2011
It’s the end of March and as I look outside it is snowing those big fluffy white flakes that we are so happy to see in January, but personally by late March I’m looking for sun and warmer temperatures! To warm up from the inside out I always turn to oatmeal, and this is the perfect day for it.
I will be on Rogers Daytime today at 11:30am, cooking up my Power-Up version of Oatmeal. Along with the perfect ratio of carbohydrates and protein to keep your muscles and brain fuelled for hours, I also add nuts, seeds, dried fruit and anti-inflammatory spices, making this the perfect food not only for breakfast, but any time of the day and it’s an excellent recovery food for athletes after a hard workout! Enjoy.
Note 1: I don’t like my oatmeal ‘soupy’, so this is a pretty thick, ‘stick to your ribs’ recipe - simply add more liquid and less oats for a thinner consistency.
Note 2: all of the ingredients are readily available at health food stores and well-stocked grocery stores. In Westboro I purchased everything at Natural Food Pantry and the hemp milk at the Superstore
Donna’s Powered-Up Oatmeal
Ingredients:
- 1 cup hemp milk (complete protein source to rebuild tired muscles)
- 1/2 cup large flake oatmeal (good whole-food carbohydrates)
- 1/4-1/3 cup quinoa flakes (added protein)
- 1/4 cup raisins (glucose to refuel muscles)
- 1/4 cup pumpkin seeds or sunflower seeds (trace minerals helps protect muscle cells from oxidative damage)
- 1/4 cup walnuts (Omega 3 Fat to decrease inflammation)
- 1/2 tsp turmeric (anti-inflammatory and anti-cramping after running)
- 1/2 to 3/4 cup fresh blueberries (anti-oxidant, rebuilds muscles after the stress of hills)
- dash of cinnamon (anti-inflammatory)
- 1 tbsp or more of maple syrup (because it tastes so good!)
Directions
In a small pot bring hemp milk to a boil – immediately reduce heat to simmer and add all ingredients except blueberries and maple syrup. Simmer for 10 minutes stirring occasionally. Remove from heat and add berries and syrup. Enjoy!
Tofu Chocolate ‘Cheese’Cake – cooking demo
March 18, 2011
On Saturday, March 19th at 2:15 pm I will be doing a cooking demo at the Go Green Expo at Landsdowne park in Ottawa, with Deb Gleason the Wellness Warrior. Deb is representing the National Capital Vegetarian Association. she is an amazing Vegan chef, holistic nutritionist and and Health Coach.
Our cooking theme will be “Veganize Your Brunch”. This is a great chance to join us and learn more about how simple and wonderful vegan cooking can be. Below I included the ‘Cheese’cake recipe we will be whipping up, and Deb has the omelet and french toast recipe on her Blog-Site.
Hope to see you at the Expo!
Tofu Chocolate “Cheese”cake
Ingredients
- 450 g soft or silken tofu (tubs usually come in 150 g or 300 g packages)
- 1/2 cup agave syrup
- 1 cup dairy-free chocolate chips (President’s Choice Decadent are dairy-free)
- dash of sea salt
Directions
- Preheat over to 350 degrees
- Melt the chocolate chips on low heat in a saucepan and then pour the chocolate and the other ingredients into a blender. Blend together until very smooth (at least one minute)
- Pour into Keebler ready-made graham crust (found in all grocery stores)
- Bake 40 minutes at 350 degrees and allow to cool before refrigerating. Refrigerate for 2 hours before serving.
- Enjoy!
Endurance Curry
February 28, 2011
Easy to make when you’d rather run than cook, and easy to make on a busy weeknight. This curry can made ahead of time and it’s even better the next day. It’s Power-Packed with fiber, protein, carbohydrates, vitamins and anti-oxidants; and turmeric, garlic and ginger help fight inflammation and enhance heart health. Cook this up tonight!
Serves 2
Ingredients
- 2 tbsp olive oil or coconut butter
- 1 medium to large onion peeled and roughly chopped
- 2 cloves of garlic, peeled and crushed
- 2 tbsp fresh ginger, grated
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp chili powder or hot paprika or a shake of hot pepper sauce
- 1 14-ounce can (small can) of tomatoes, or 2 tomatoes, chopped
- 1 19-ounce can of chickpeas, drained and rinsed
- 1 cup broccoli florets or diced sweet potato
- 2 handfuls of sliced fresh baby spinach leaves
- ½ can to 1 can coconut milk (add to your desired taste)
- 1 heaped tbsp chopped fresh coriander leaves (optional)
- Whole Wheat pita bread to serve
Directions
- Heat the oil in a frying pan and sauté the onion for about 4-5 minutes until soft.
- Stir in the garlic, ginger and spices and sauté for a few seconds then tip in the tomatoes and break them up with a wooden spoon, spatula or fork.
- Bring to the boil, add the drained, rinsed chickpeas and broccoli or sweet potato, cover the pan and simmer for 7-8 minutes.
- Chuck in the spinach and coriander if using and cook for another 3-4 minutes.
- Add salt to taste (you may need slightly more than usual). Add desired amount of coconut milk. Serve with whole wheat pita bread.
Check out these amazing nutritional benefits:
Turmeric
- Purifies the blood, and also warms it and stimulates formation of new blood tissue
- Is anti-arthritic and acts as a natural anti-bacterial
- May be added to high-protein food to assist digestion and prevent the formation of gas
- Is effectively used to maintain the flora of the large intestine
Ginger
- Has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis
- It is well known for its warming action on the upper respiratory tract, so it has been used to treat colds and flu; it has been found to be effective in cramps caused by stomach gas and stimulates digestion
- Has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit in case of circulatory disorders
Garlic
- Can be described as a food that may help prevent atherosclerosis and diabetic heart disease, as well as reducing the risk of heart attack or stroke
- Lessens the amount of free radicals present in the bloodstream
- Is a very good source of vitamin C, the body’s primary antioxidant defender in all aqueous (water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol from oxidation
- Contains anti-inflammatory compounds, along with the vitamin C in garlic, especially fresh garlic, may help reduce the pain and inflammation of osteoarthritis and rheumatoid arthritis
Blueberry Scones and a Cup of Tea
February 16, 2011
It’s mid-February and it’s a dreary and damp day, the perfect day for a cup of tea and a yummy blueberry scone.
So what’s a vegan to do when a ‘scone-craving’ hits? Solution #1, I was at Rainbow Foods and bought a a delicious Vegan Scone made by Auntie Loo’s Treats. This is a small vegan bakery in Ottawa and all the products are delicious. Solution #2, dig up my recipes and make some scones (because one scone is never enough).
The recipe below is from VegNew Magazine, and it is simple and always delivers! I use spelt flour which yields a nice light scone and I usually use fresh berries – if you do use frozen berries make sure to thaw completely and drain them, be careful when you mix the berries into the dough, if you mix too much the dough will discolour, it won’t affect the taste, just the look.
The tea I chose today is from Celebration Herbals and is a mixture of Turmeric (anit-oxidant and anti-inflammatory) with Ginger and Lemon – divine.
Blueberry Scones
Makes 10 scones, adapted from VegNews Magazine, Sept+Oct 2006
Ingredients:
- 2 cups spelt flour
- 1/3 cup agave nectar
- 1 tbsp baking powder
- ¼ cup cold water
- 1 tsp salt
- 1 tbsp vanilla
- 1/3 cup organic sunflower oil
- ½ cup fresh blueberries, raspberries or you can use diced apple
Directions:
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
- Place flour, baking powder and salt in a bowl and mix. Add oil, agave nectar, water and vanilla and mix for 30 seconds. Gently fold in blueberries.
- Drop large spoonfuls of dough onto cookie sheet and bake for 8 minutes. Remove from oven and brush each scone with a little agave nectar. Continue to bake for an additional 2-4 minutes or until lightly golden.
- Note: if you use frozen blueberries, make sure to thaw and drain them and be very careful when mixing them into the dough – they will turn the batter blue (grey actually) not attractive!
Rumours Worth Spreading
February 6, 2011
If you have been to my classes lately, this smoothie is not news to you. You already know that my friend Monique, owner of Greenboro Massage, is the creator of one of the worlds best smoothies.
I play squash with Monique on Wednesdays and Monique, like Donna, is an organized Taurus who loves cooking good food. Being the Scorpio that I am, this suits me just fine! It’s not uncommon that before squash Monique will have me try different recipes… cashew & celery root soup, edamame with sea salt, or beet and raspberry smoothie.
Wow! I can’t stop talking about the smoothie and I encourage you to try it. There is a buzz about this drink going all around Ottawa. People who don’t know us and have never been to our center are telling our members about the smoothie. Gotta love it!
Here is the official recipe:
- Wash beets. There is no need to dry them, just simply put them in a glass container with a lid. Bake at 350 degrees for approximately 90 minutes (will vary, depending on the size of your beets). I usually cook 6 to 8 beets.
- Cool the beets, then peel the skin off the beets.
- To make the smoothie, put the following into a blender and combine for approximately 5 minutes.
- 5 oz of beets (approximately 3 small beets)
- 5 oz of frozen raspberries
- 1 cup of water
- 1 tablespoon of maple syrup
A good blender such as a Vita Mix will make this drink creamy. This recipe will make approximately 3.5 to 4 cups. Enjoy!
Chocolatey Protein Bars
February 1, 2011
D is for Dinner – or in this case – V is for Vegan Snacks. Stu Mills and I will be making these Yummy Protein Bars on CBC Radio 91.5 Wednesday February 2 @ 3:40PM. Be sure to tune in.
I originally found this recipe, years ago, in the Ottawa Citizen, I have adapted it a bit to make it Vegan. Makes about 20 medium sized bars. Perfect for after a hard workout or anytime you need a power-packed snack.
Ingredients:
- 1 cup soy protein powder**
- 1/2 cup whole wheat or spelt flour
- 2 cups rolled oats
- 1/2 cup oat bran
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 2/3 cup Sucanant or packed brown sugar
- 1 cup semi-sweet chocolate chips (President’s Choice brand are vegan)
- 1 cup chopped nuts and/or sunflower seeds
- 1 1/2 cups plain or vanilla soy yogurt
- 1/4 cup canola oil – preferably organic
- 2 tsp vanilla extract (don’t need if using vanilla yogurt)
Directions:
- Preheat oven to 350 degrees, or 325 degrees if using a glass pan. Lightly oil a 9- by 13-inch baking pan and a baking tray.
- Mix together the soy protein powder, flour, oats, oat bran, cinnamon and salt in a large bowl. Crumble in the brown sugar, making sure there are no lumps. Stir in the chocolate chips and nuts/seeds.
- Measure the yogurt, oil and vanilla in a second bowl. Stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended.
- Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven 15 minutes, then remove from the oven and cut into 20 bars. Place bars on the prepared baking tray and bake another 15 minutes, or until golden around the edges. Remove bars from the oven and place on a rack to cool.
- Store in the freezer in a heavy plastic freezer bag. You can defrost in the microwave for 15 seconds or in a toaster oven.
Delicious!!
**soy protein powder is available at bulk or natural food stores. Make sure to get unflavoured, ask if it is suitable for cooking and baking.
Banana Berry Smoothie
January 13, 2011
In honour of our upcoming Blender Party here is a easy to make smoothie filled with power foods to refuel your muscles and rebuild your cells!
Smoothies are the perfect way to have a nutritious breakfast, lunch, snack or even a fast supper. They are also perfect after a hard workout when our energy is going to our muscles and is less available in our digestive system; since the food is already partially broken down in a smoothie it’s easier to digest.
For this recipes we’ve used Coconut Water as the base which is low in calories and high in electrolytes to keep you hydrated (perfect for post Yoga and running). We’ve also included Hemp - and amazing little seed loaded with protein (all 20 amino acids), highly digestible and also high in Essential Fatty Acids to keep you brain and muscles strong and your skin and hair supple!
Then we throw in the sweetness of banana (you could use mango), the anti-oxidants of blueberries, a scoop of organic almond butter for extra oomph and to top it off a big tablespoon of raw cacao. Raw cacao is un-roasted cocoa and is also loaded with anti-oxidants keep our immune systems riding high! Looking for an extra shot of sweetness check our Raw Agave Nectar, it’s a low-glycemic sweetener that won’t spike your blood sugar and 1 tbsp should do (we just add a big squeeze)
Coconut Water, Hemp, Raw Cacao are all available at health food stores – in the Ottawa-area check out Rainbow Foods, Natural Food Pantry, Herb and Spice, and the Wheat Berry to name a few. I usually buy Raw Agave at my local Loblaws/Super Store.
Banana-Berry Smoothie
- 1 banana (frozen works well)
- about 3/4 cup blueberries (you can add more), fresh or frozen
- 1-2 cups coconut water (depending how thick you want your smoothie)
- 3 tbsp hulled hemp seed (also called Hemp Hearts)
- 1 tbsp organic almond butter (raw is best)
- 1 tbsp raw cacao powder
- 1 tbsp raw agave nectar (also called agave syrup)
Blend until smooth and creamy. Enjoy!
Donna cooks on Rogers TV
January 5, 2011
Quinoa Tabbouleh
Today on Rogers TV I whipped up a meatless meal to help us all kick off a healthy 2011. Click Here - to see a clip of the show.
A big thank you to Julie Bolduc, Elation Centre Teacher Training Graduate and member, for the original of this amazing power-packed recipe. Julie used dehydrated and sprouted Buckwheat – amazing – almonds and olive oil. For ease I substituted Quinoa and Basmati Rice for the Buckwheat and for added Omega 3 Fatty Acids I used Flax Oil and Walnuts. I also added I can organic Chickpeas, rinsed and drained.
This full meal salad comes together in under 30 minutes and is loaded with protein, fibre, antioxidants and essential fatty acids, with no saturated fat and no processed anything!
Quinoa Tabbouleh with Apples, Chickpeas, Cumin & Cinnamon
Ingredients
- 4 cups chopped parsley
- 1/2 cup quinoa (rinsed) and 1/2 cup white basmati rice
- 3 grated carrots
- 2-3 grated small beets
- 1 chopped red pepper
- 4 chopped green onions
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup chopped dried apple slices
- 1 can organic chickpeas, rinsed and drained
Dressing:
- 2 tbsp cinnamon
- 1 tbsp organic sugar (or maple syrup)
- 1 tbsp cumin
- 1 tsp ground cloves
- 2 tbsp flax oil
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1-2 tsp sea salt
- 1 -2 cloves garlic, minced (optional)
Directions:
- Add rice and quinoa to 2 cups boiling water, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand 5 minutes, then fluff with fork.
- While rice and quinoa are cooking chop and prepare veggies and mix all dressing ingredients
- Add veggies and dressing to slightly cooled rice/quinoa, stir and enjoy!
- Keeps for a few days in the fridge – great the next day for lunch