6/8/2018 0 Comments Herbed brown rice medleyThis is a complex, interesting dish.
Prep
1 cup brown rice 1½ cups vegetable broth ¼ cup pumpkin seeds ⅓ cup cilantro 1 cup spinach 1 clove garlic ½ cup celery ½ lemon Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool. Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop cilantro, spinach and garlic. Slice celery and lemon. Assemble 3 tablespoon extra-virgin olive oil 1 tablespoon walnut oil ½ teaspoon salt ½ teaspoon ground pepper ¼ cup feta cheese ¼ cup dried cranberries In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving. Serve Serve with a squeeze of lemon. Preparation: 45 minutes Serves: 4
0 Comments
5/25/2018 1 Comment Sweet potato saladMy take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
Prep
½ cup frozen edamame 3 pounds sweet potatoes ½ inch ginger ½ lime ½ small red onion 3 stalks celery ¼ cup fresh dill Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill. Stovetop In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool. Dressing 2 tablespoons Dijon mustard ⅛ teaspoon cinnamon ¼ teaspoon Himalayan salt ¼ teaspoon black pepper Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper. Salad Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours. Preparation: 20 minutes, plus 2 hours to set Serves: 4 |
Archives
November 2018
CategoriesAll Almond Butter Almond Flour Almonds Anti-Cancer Anti Inflammatory Anti-inflammatory Antioxidants Apple Cider Vinegar Asparagus Avocado Baby Greens Baking Soda Balsamic Vinegar Bananas Basil Beef Beet Black Beans Blueberries Bok Choy Breakfast Broccoli Brown Rice Brunch Brussels Sprouts Burdock Root Burgers Butter Butternut Squash Carrot Carrots Cauliflower Cayenne Celery Champagne Vinegar Chard Cheese Chia Chia Seeds Chicken Chile Powder Chili Powder Chocolate Cilantro Cinnamon Cliantro Coconut Coconut Aminos Coconut Flour Coconut Milk Coconut Oil Company Coriander Cranberries Cucumber Cumin Curry Curry Powder Dates Dijon Dill Dinner Easy Edamame Egg Eggs Feta Fish Fish Sauce Flax Seed Frittata Garlic Ginger Goat Cheese Golden Beet Green Beans Green Onio Green Onions Grill Hash Hemp Seeds Honey Jicama Kalamata Olives Kale Kefir Kids Kuri Lemon Lemon Grass Lettuce Lime Lunch Maple Syrup Mild Curry Paste Mint Mixed Greens Mushroom Mushrooms Mustard Nutmeg Oats Olive Oil Olives Omega 3 Onion On-the-go Oregano Pancakes Parmesan Cheese Parsley Patties Pomegranate Portabella Mushrooms Potato Pumkin Seeds Pumpkin Seed Quinoa Radish Radishes Raspberries Recipe Red Beet Red Chile Powder Red Curry Paste Red Onion Red Potato Red Wine Vinegar Rice Rice Noodles Rice Vinegar Romaine Rosemary Sage Salad Salad Greens Salmon Shallot Shiitake Sirloin Snack Snow Peas Soup Spaghetti Squash Spinach Sprouted Rice Squash Stir-fry Sugar Snap Peas Sunflower Seeds Sweet Onion Sweet Potato Sweet Potatoes Swiss Chard Tamari Thyme Tilapia Turmeric Vanilla Vegetable Broth Vinegar Vitamins Walnut Oil Watercess Watercress White Vinegar Winter Squash Yellow Onion Yellow-onion Yogurt |
Copyright © Francie Healey
|
Site Design by Angulo Marketing & Design
|