Aspargus Quinoa
Macro-Mayan Magic
Ingredients:
4 cups (1
L) water
2 cups
(500 mL) uncooked red or white quinoa (or combination)
1 cup
(250 mL) dried beans, soaked and cooked (or 2 - 19 oz/540 mL cans chick peas,
rinsed and drained thoroughly)
1 leek,
finely sliced
Juice of
1 lemon (grate and reserve rind prior to juicing)
1 bunch
fresh oregano, chopped
1 Tbsp
(15 mL) extra-virgin olive oil
1 bunch
asparagus, julienned 2 cloves garlic, minced
1 bunch
watercress or sprouts
Preparation:
Bring
water to a boil, add quinoa, stir, and reduce to a simmer for 10 to 12 minutes.
Remove from heat and let sit while preparing other ingredients.
Place
chick peas in a large bowl; add leeks and lemon rind.
Add lemon
juice to chopped oregano and let marinate.
Cut
squeezed lemon in quarters and save.
Add olive
oil to large frying pan. Lightly saute asparagus, garlic, and lemon quarters
over medium heat, covered, for 3 to 4 minutes. Add 1/4 cup (60 mL) water to
steam vegetables and create some juice.
Add saute
asparagus and lemon juice to chick peas along with quinoa. Top with watercress.
Serves 6.
Each
serving contains: 245 calories; 10 g protein; 6 g total fat (0 g sat. fat, 0 g
trans fat); 43 g carbohydrates; 9 g fibre; 18 mg sodium
source: "Go
Macrobiotic", alive #330, April 2010
5
Ingredient No Bake Vegan Date Squares
by Angela Liddon
Prep Time: 30 mins
Cook Time: 0 mins
Keywords: raw no bake breakfast snack dessert vegetarian vegan
soy-free gluten-free
I will never go back to ‘normal’ date squares after
trying this simple, no-bake version! I loved them, my friends loved them, and
there wasn’t a crumb to be found after breakfast. They were a huge hit!
Ingredients
(12-16 squares)
Crust
1.5 cups whole raw almonds
1.5 cups regular oats (for Gluten-free, use GF oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped
1/4 cup coconut oil
Date filling
25 Medjool dates, pitted and roughly chopped (~2.5
cups) 1/2 cup water
Instructions
1. Line a square pan (I used 8in x 8 in) with two
pieces of parchment paper going opposite ways. In a food processor, process the
almond, salt, and oats until a fine crumble forms. Now add in the dates and
process until crumbly again. Melt the coconut oil and add to the mixture and
process until sticky. You can add a tiny bit more oil if the dough is too dry.
I didn’t need to though! Remove from processor, set aside 3/4 cup of the
mixture for later, and press the rest of the mixture very firmly and evenly
into the pan.
2. Grab your pitted and roughly chopped dates and
water and process in the food processor until a paste forms. You will have to
stop and scrape down the sides of the bowl often. You can add a tiny bit more
water if needed, but you want the paste quite thick. Scoop out the date mixture
onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside
and gently press down with fingers. Refrigerate in the fridge until firm for at
least 1 hour, preferably overnight. Cut into squares and serve. Store in the
fridge or freezer.
Note: For GF squares make sure you
use certified GF oats and other ingredients.
Summer
Garden Carpaccio
Carpaccio
usually refers to thinly sliced beef, but here the beef is replaced by a bounty
of shaved vegetables. The flavour really depends on the freshness of the
veggies, so if you’re not growing your own, be sure to shop local and choose
organic.
Infused
Oil
1/2 cup
(125 mL) extra-virgin olive oil
4 thick
ginger slices, julienned
3 basil
leaves, coarsely torn
Pinch of
sea salt
Salad
3 button
or crimini mushrooms
3
radishes
1 carrot
1 small
zucchini, green or yellow
1/2 fennel
bulb (optional)
1/4
English cucumber
Pinches
of sea salt and ground black pepper
1 lemon
or lime
Pea
shoots or watercress for garnish (optional)
To make
infused oil, heat oil and ginger in small saucepan until warm and ginger starts
to sizzle. Remove from heat. Let cool slightly, then carefully add basil and
salt. Let steep at room temperature to let flavours blend for at least 1 hour.
If you have more time, refrigerate overnight. Strain and discard solids.
Using
Y-peeler or mandolin, carefully shave vegetables into thin pieces and ribbons.
Arrange on platter and sprinkle with salt and pepper. Squeeze juice from lemon
or lime over top, then drizzle with half the infused oil. Garnish with pea
shoots or watercress (if using).
Serves 4
as a refreshing appetizer.
Each
serving contains: 150 calories; 2 g protein; 14 g total fat (2 g sat. fat, 0 g
trans fat); 7 g carbohydrates; 2 g fibre; 57 mg sodium
source: "Fresh
Summer Salads", alive #357, July 2012
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