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Quinoa Salad

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Hello! This is such a wonderful summer salad. Eat it for lunch or as a side at dinner.

Ingredients

  • 1 cup quinoa (I used this quinoa)
  • 1 1/2 cups vegetable broth
  • 1 medium red onion, with paper peeled off
  • 1 avocado, peeled and pitted
  • 1 orange bell pepper, cored and stem removed
  • the juice of one lemon
  • real salt or pink Himalayan salt to taste

Directions

  1. In a fine mesh sieve, thoroughly rinse and drain 1 cup of quinoa under cold water until the water runs clear.
  2. Place quinoa in a medium saucepan with 1 1/2 cups vegetable broth and bring to a fast simmer.
  3. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for about 20 minutes.
  4. Remove from heat (keep covered) and steam for 5 minutes. Fluff with a fork and serve.
  5. While quinoa is cooking, dice red onion, avocado and bell pepper.
  6. Add red onion, avocado and bell pepper to a mixing bowl.
  7. Add cooked quinoa to the same bowl and mix everything together.
  8. Add lemon juice and mix again.
  9. Add salt to taste, if needed.
  10. Eat this dish right away or place in a glass storage container and eat the next day.
  11. Salad will be more delicious the next day and even more so on day 2.
  12. Will last covered in the refrigerator for two days.
Uncategorized

Mango Kale Smoothie

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This smoothie makes two servings and has some great nutrition, including 7g of fiber per serving and is rich in vitamins B2, B12, and E and the mineral calcium.

Enjoy!

Ingredients

  • 2 cups cashew milk, although you could use another nut milk like almond milk (I usedĀ Forager Project brand, and cashew milk is very easy to make at home too).
  • 1 banana, peeled
  • 1 cup mango, peeled and cubed (you could also use frozen mango for this recipe)
  • 1 cup organic kale (about 4 leaves)
  • 1/4 cup almond butter
  • *optional* 1 teaspoon of vitamin C powder (I use Dr. Ben Kim’s Vitamin C powder)

Directions

  1. Add all ingredients to your high-speed blender.
  2. Blend thoroughly.
  3. Makes two 16-ounce smoothies.
recipes

Easy Avocado Toast

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Eating avocado toast is always a good idea.

This recipe is easy, flexible and vegan, and it gives me the opportunity to talk about bread…. There is no other food that outplays toast in the comfort department, and while many people are abstaining from glutenous foods and gluten-free grains as well, there are many who like toast and want to know: Is bread bad?

The answer is: Some bread is bad, and some is not. To the extent you can make your own bread, do it. Bread is a living food when made by human hands. If you can’t make your own, source from a baker who is doing it the right way using quality ingredients and techniques, even so far as grinding their own whole-grain flours onsite like Josey Baker is doing at The Mill in San Francisco.

When choosing high-quality bread, a great option is sourdough (either gluten-free or the original variety … you choose based on your dietary needs). It’s all in theĀ name: SOUR. Sourdough bread is fermented and bacteria that proliferate in the bread’s starter pre-digest the proteins in whatever grain flour is being used, so sourdough can prove easier on the tummy when made the right way.

I am using SRSLY bread today, but with whatever bread you choose, this easy avocado toast is guaranteed to satisfy. And like I have said before: Avocado toast wins in all categories: for breakfast, lunch, dinner, snacks and appetizers. Let me know how you like it!

Ingredients

  • 1 medium avocado, peeled, pitted and masked with a fork
  • the juice of 1 lemon
  • 1/4 tsp of sea salt or real salt
  • extra virgin olive oil
  • dried crushed red chili peppers
  • 2 slices bread of choice

Directions

  1. Toast your bread to desired goldenness.
  2. While bread is toasting, mash your avocado with a fork and add lemon juice and salt.
  3. Drizzle toast with olive oil immediately after it comes out of the toaster.
  4. Top your toast with your avocado mixture.
  5. Top the avocado toast with dried crushed red chili peppers.
  6. Enjoy!