Chai Spiced Quinoa Porridge

Quinoa is a grain that can be used in sweet and savory cooking. I love making breakfast porridges with it. I always play with different flavorings and this one has been one of my favorites so far.

Ingredients

3/4 cup chai tea, strongly steeped 

1/4 cup uncooked quinoa, soaked for at least 1 hour

1 cup coconut milk (I used canned organic coconut milk)

pinch of ground cinnamon

pinch of ground cloves

pinch of ground nutmeg

pinch of sea salt

Optional toppings:

Raw pumpkin seeds or sunflower seeds
Chopped nuts

Goji berries 

Shredded coconut

Chia seeds

Fresh fruit
Coconut milk

Procedure

1. Steep chai tea and place in a small pot. Drain and rinse quinoa until water runs clear and place in pot with tea. Bring to a simmer, cover, and cook until quinoa is cooked or liquid is absorbed, about 15-20 minutes. Drain if quinoa cooks before liquid is absorbed.
2. Place cooked quinoa back in pot and add 1 cup coconut milk, spices, and salt to your own taste (You might not need the extra spices if your tea was strong enough, I personally like the extra spice). Let milk warm through and transfer porridge to a bowl.
3. Top with desired toppings and extra coconut milk.

Enjoy!

Kale and Walnut Pesto

I love pesto. Pesto is a great way to incorporate healthy fats, greens, and herbs into an every day diet. It is high in protein and pairs well with almost any type of vegetable or meat. I use it as a spread, dip, marinade, or dressing. There are many different recipes and types of pesto. Here is a recipe that I recently came up with and I eat with absolutely everything! 

Ingredients

1/2 cup walnuts, toasted
8 small kale leaves (about 2 cups), stemmed
2 Tablespoons thyme leaves
1 clove garlic
zest and juice of one lemon (about 3 Tablespoons juice)
3 Tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper
1/2 + 1/4 teaspoon sea salt

Procedure

1. Preheat oven to 300 F.
2. Place walnuts on a parchment-lined baking sheet and toast in oven until fragrant, about 8 minutes. 
3. Place all ingredients in a food processor and process until smooth. Taste and adjust with sea salt or lemon juice. If pesto is too thick, add more olive oil. 

Notes

• Toasting of nuts is not necessary, but it will enhance their flavor. 

Author: Giovanna Garcia, Natural Chef

Coconut Chia Pudding

I'm currently obsessed with this pudding. Not only is it delicious, but it doesn't contain any unrefined sugar or sweetener. It's a great health-supportive dessert or snack that provides energy and lots of fiber. Just a few simple steps and it's ready to enjoy. 

Ingredients

1 cup coconut milk

6 dried figs or dates

2 teaspoons cinnamon

¼ teaspoon nutmeg

1 ½ teaspoons vanilla

1/8 teaspoon sea salt

3 Tablespoons chia seeds

Procedure  

1. Place all ingredients, except chia seeds, in a blender and blend until smooth.
2. Transfer to a medium bowl and whisk in chia seeds.
3. Pour into small glass bowls or cups and let sit in refrigerator for at least 30 minutes. 

      Servings: 4

      Author: Giovanna Garcia, Natural Chef

Acorn Squash with Sautéed Kale

Fall is here! I know you're all just as excited about it as I am. Who doesn't love pumpkin and squash? Not only are they delicious, but they also have a great nutritional profile. They are a good source of complex carbohydrates, antioxidants, vitamin C, and high in fiber. These vegetables are anti-inflammatory and cancer preventative. 

Below is one of my first recipes of the season with roasted acorn squash. Roasting is an easy way to cook pumpkin or squash to bring out their amazing flavor and either eat as is with some spices or incorporate into a dish. 

Ingredients

1 acorn squash, halved

filtered water

1 Tablespoon coconut oil

1/2 white onion, sliced

1 clove garlic, minced

1/2 bunch kale, chopped

2 teaspoons ground cinnamon, more to taste

sea salt, to taste

1/4 cup almonds, chopped

Procedure

1. Preheat oven to 400 F. 
2. Cut squash in half, lengthwise, from stem to end. Scoop out seeds with a spoon. 
3. Place squash halves in a baking dish, face side up. Add about 1/2 inch filtered water to bottom of baking dish and place in oven. Bake for 35-40 minutes, until squash is soft and a fork can easily be inserted into it. When cooked, peel skin off with knife or hands and dice squash. 
4. While squash is baking, heat a medium size saucepan over high heat. Add coconut oil and let melt. Add onion and generous pinch of sea salt and sauté until fragrant and translucent, about 3 minutes. 
5. Add garlic and kale and sauté for another few minutes, until kale starts to wilt. Add cinnamon and mix in. Taste and adjust with sea salt and more cinnamon if desired. 
6. Turn off heat. Add cooked squash and combine well. Transfer to a serving plate and garnish with chopped almonds. Serve. 

Servings: 4

Author
Giovanna Garcia, Natural Chef

Almond Pulp Crackers

Don't know what to do with that left over almond pulp from making almond milk? Here are some ideas. There are lots of ways you can use the remaining pulp without sending it to waste. You can use a dehydrator to make almond flour and use it in baking, make dips with it, make crackers, or simply sprinkle it on your salad or throw it in your smoothie. If you're not planning on using the pulp right away, you can freeze it and use it at a later time. 

My favorite way to use the left over pulp is to make crackers with it. These crackers are a great high-fiber snack and are vegan, gluten-free, and dairy-free. Enjoy them with some cheese, hummus, or your choice of spread. 

Ingredients

1 cup firmly packed almond pulp (or however much you have leftover from Almond Milk Recipe)
2 Tablespoons ground flax seeds
1 Tablespoon extra virgin coconut oil (melted)
1 Tablespoon cilantro, finely chopped
1/2 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Procedure

1. Preheat oven to lowest temperature possible (mine only goes as low as 170 F)
2. Combine all ingredients in a large bowl and press into a ball
3. Transfer "dough" to a baking sheet lined with parchment paper and roll out to 1/4 inch thickness
4. Cut dough into squares with a knife or pizza cutter
5. Bake for about 17 hours, or until crunchy (I leave them in the oven overnight)
6. Let crackers cool completely on baking sheet before serving

Notes

Get creative and use your favorite herbs and spices to create different flavors. 

Store crackers in a cool, dry place. They will only keep for about 4 days (Trust me, they'll be gone sooner than that)


Sources

Adapted from Elana's Pantry www.elanaspantry.com

Quinoa stuffed Bell Peppers

 

Quinoa is actually a plant-based seed with a great nutritional profile that we consider to be a whole grain. It is a gluten-free complex carbohydrate and a great source of manganese, magnesium, B vitamins, and fiber. Not only is it anti-inflammatory, helps balance blood sugar, and supports digestion, but it also contains all of the essential amino acids that other grains don't have. The serving size for quinoa is 1/2 cup cooked.

This vegan dish can be enjoyed as is, over a green salad, or accompanied with 3oz chicken or fish for a non-vegetarian meal. 

Ingredients

1 cup uncooked quinoa, rinsed

2 cups filtered water or vegetable broth for more flavor

1 Tablespoon coconut oil or vegetable broth for a healthier saute

1 red onion, chopped

½ pound sliced mushrooms

1 cup chopped carrots

7 bell peppers (Tops removed, cored and seeded. Reserve 6 and chop one up to add to the stuffing)

½ cup chopped parsley

1 cup spinach

1 ½ teaspoons ground cinnamon

¾ teaspoon ground cumin

sea salt and pepper to taste

½ cup raw cashews

Procedure

Cooking Quinoa:

1. Combine quinoa, a pinch of salt, and water or broth in a medium pot and bring to a boil. Reduce heat, cover and simmer until water is absorbed, about 15 minutes. Quinoa grains will appear translucent when cooked. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork.

Making the Stuffing:

1. In a large pan, heat coconut oil or broth over medium-high heat. Add onion and cook, stirring occasionally until transparent, about 8 minutes. Add mushrooms and cook for another 4 minutes. Add carrots and chopped pepper and cook for another 3 minutes or until soft. Add parsley and spinach and let spinach wilt. Stir in cinnamon, cumin, and cooked quinoa and toss gently. Add cashews, salt and pepper to taste and cook for another minute. Remove from heat and let cool until warm.
2. While the stuffing is cooling, preheat oven to 350° F
3. Take 6 remaining bell peppers and fill with the quinoa stuffing by gently packing it down with a spoon. Once filled, put reserved top on each pepper and set them upright in a 9 x 13 inch baking pan. Cover tightly with aluminum foil and bake for about 1 hour or until peppers are tender, check halfway through.

Servings: 6

Notes

Feel free to add your favorite vegetables to the stuffing and add some crushed red peppers or cayenne pepper if you want it to be a little spicy. I would personally omit the cinnamon if adding cayenne pepper. 

Sources

The World's Healthiest Foods by George Mateljan

Flavors of Health by Ed Bauman, Ph.D. and Lizette Marx, N.C. 

Whole Foods Market http://www.wholefoodsmarket.com/recipes/1767