1 cup of cooked Quinoa,or Cuscus, Bulgar cooled

1 grated carrot

1 avocado, diced

1/2 cup of edamame beans

6 dried apricots, chopped

Salt and Pepper

Dressing 

3 tablespoons of olive oil, coconut oil

1 tablespoon of pomegranate molasses

1 tablespoon lemon juice

1 tablespoon chopped dill and mint

Pinch of Sumac

Cook the quinoa in medium size pan. Add two cups of water to the pot and let it boil. Once boiling add the quinoa, let boil for 5 minutes. After 5 minutes bring to a simmer, boiling off the water and cooking the quinoa. The quinoa should be soft fluffy looking when done. While that is occurring, peel the carrot into strips and dice the avocado and apricots. For the dressing whisk together in a bowl the oil, molasses, lemon juice, sumac, chopped dill and mint. 

After letting the quinoa cool mix together the other ingredients and drizzle on the dressing, salt and pepper to taste. Enjoy cool or warm. 

These simple ingredient bowls are healthy and provide a simple meal that is easy to cook and to take with you. 

Forbidden Rice “Superfood” Salad

 Photo and recipe adapted from Get off your Tush and Cook 

Ingredients:
For the salad-

• 1 cup black rice

• 1 large sweet potato, small dice

• 1 small red bell pepper, chopped

• 4 green onions, chopped

• 1 cup shelled frozen edamame, thawed

• Optional: chopped cilantro and sesame seeds for garnish

For the dressing-

• 2 teaspoon honey

• 2 teaspoons sesame oil

• 1 tablespoon soy sauce

• 1 tablespoon rice wine vinegar

Directions

For the rice bring 2 cups of water to a boil and add the rice. Let the rice boil for 5 minutes and then turn down to a simmer, to  let the water boil off. Bring your oven to 400 degrees, while your chopping up the sweet potato into small pieces. Toss the the sweet potato with some light salt, pepper and olive oil ( or other preferred cooking oil), bake for 15 to 20 minutes or until the...

Quinoa is a great side dish but why not make it part of the main dish. This recipe is quick and easy. It serves 2 people as the main dish but can be made as is to serve 6 as a side dish. 

1 Cup dry Quinoa

2 Cups Water

Pinch of Salt

Wash the Quinoa in a strainer. Boil the 2 cups of water and 1cup Quinoa for 5 minutes and then turn the heat to low and let simmer of 15 minutes. Let it cool to room temperature. 

Honey Lime Dressing

1 Large Lime, Juiced

3 Tablespoon Honey

2 Tablespoon thinly sliced Mint

Mix together the lime, honey and mint and let sit for 10 minutes.

Fruit: Can use any fruits that are in season and fresh

1 1/2 Cups of pitted Cherries

1 1/2 Cups Blueberries

1 1/2  Cups Strawberries

1 1/2 Cups Apples

 Cut the fruit while the Quinoa is cooking. Looking for similar sized pieces. 

Combine the Quinoa and fruit together, tossing them in a large bowl to make sure everything is combined evenly. Drizzle on the dressing and add extra mint if you'd like. Serve at room temperature or cool in...

Sweet Potatoes are an amazing food that are high nutritional value, providing rich vitamins and minerals, and are great source of fuel for the body. Sweet Potatoes are high in antioxidants, anti-inflammatory nutrients, and are great at helping regulate blood sugar. They are easy to cook and easy to serve. Here are a couple of easy to do Sweet Potato recipes.

Sweet Potatoes 3 Ways 

Ingredients 

1 large or 2 medium sized Sweet Potatoes

2 tablespoons Almond Butter

1 banana

1/2 teaspoon Cinnamon

1 large Avocado

Salt and Pepper

1 Lemon and zest

Tuna from either a can or fresh

1 Tablespoon light mayonnaise 

1 tablespoon of red onion

1 Tablespoon of Relish

Cut the sweet potatoes length wise into 1/4 inch thick slices. This will allow you to put the toppings on the "potato crisp". If you have a toaster it will work great for toasting the 1/4 inch slices. It took me two times on each side to get the color I was looking for with my toaster. If not place in the oven at the broil setting and watch them unt...

Black Beans are a stable of Mexican cuisine, however they are often just used as a side dish, not part of the main star. This dish is great at combining multiple starches together and getting a Magnificent Mexican duo. 

1/2 large lemon, peeled

1 large orange, peeled

1 large organic apple, cored

2 cups or handfuls organic baby spinach (or other leafy green)

8 ounces of filtered of water

1 poblano chile pepper, seeded and diced small

One 4-ounce can mild green chiles or  2 fresh roasted green chiles

½ cup spinach

4 cups Vegetable stock, or low-sodium vegetable broth

1½ cups medium-grain brown rice

1 medium yellow onion, peeled and diced small

1 teaspoon ground cumin

1 jalapeño pepper, seeded and minced

2 cups cooked black beans, or one 15-ounce can, drained and rinsed, if using dried         beans, soak the beans over night to get them to soften

Zest of 1 lime

Salt to taste

*1 cup coarsely chopped cilantro (Optional)

Add the poblano pepper, green chiles, *cilantro, and spinac...

Smoothies are a great way to add more fruits and some veggies to your diet. Keeping things basic is often a good starting point. Put your favorite fruits into a blender throw some water in there to help liquify everything and you have yourself a smoothie. Below are some good recipes to get you started. Feel free to add some of your favorite smoothies to help create new ideas and help to the collection grow. 

Orange Apple Carrot Delight

1/2 cup cold water

1 orange quartered

1/2 apple 

1/2 slice of pineapple

1 medium carrot, cut into small pieces

1 cup of ice cubes

Blended smooth for 30-60 seconds

Lemon-Orange-Apple 

1/2 a large lemon peeled

1 large orange peeled

1 large apple, no seeds or core

2 cups of baby spinach

1 cup of water

Cherry Mint Green Smoothie

2 cups spinach (These will blend better if you freeze them beforehand)
2 cups cherries(I used 1 c. fresh and 1 c. frozen or 2 c. frozen)
1 kiwi
3-4 large mint  leaves
1 cup coconut water
1 cup ice

Blended for 60 seconds

kale piña-covado

2/3 c...

Summer Time means fun in the sun less time in the kitchen. Chili is a great way of preparing a meal ahead of time and eating it later. This chili is good fresh but even better after some time to chill. Throw in a polenta cake to help soak up some of the goodness and you have yourself a perfect meal for Summer Time. 

1 medium onion

2 medium bell peppers

1 zucchini

2 carrots

4 cloves of garlic

2 teaspoons olive oil or Grass Fed Butter

4 tablespoons chili powder

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon smoked paprika

½ teaspoon salt

1 cup of beer (I like to use a stout but use whatever sounds good to you)

3 tablespoons tomato paste

28 ounce can of diced tomatoes (check the label, avoid the salt if you can)

1 cup vegetable broth or water

1 ½ cups of cooked or 1-15  ounce can of each: pinto, kidney, and black beans (you can use whatever beans you got but I like using 3 different kinds because variety is the spice of life)

1 ½ cups hominy (precooked or canned) or corn kernels (optional)

juice...