Uncategorized

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

Banana Walnut Bread

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This bread came to be yesterday because I had a bunch of bananas that needed to be used, and the grocery store was out of hazelnut and almond meal, which are my favorite baking “flours” for muffins and shortbreads.

Using walnuts as “flour” showed me a couple things: (1) if you have a blender or a coffee grinder, you have your own “mill” and you can make nut flours or meals, and (2) cooking and baking is not always about precision, rather it is about having fun and experimenting!

This result of this preparation is a very moist bread that is almost like a bread pudding, so I ate my slice(s) with a fork! Here you go:

Ingredients

  • 4-5 ripe bananas mashed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup walnuts
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs and vanilla and stir gently
  • In your blender, coffee grinder or a food processor, pulse to grind walnuts into a meal
  • Combine all dry ingredients into a separate bowl with the walnut meal and then add to wet ingredients
  • Stir all ingredients until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for at least 30 minutes before slicing
  • Slice and serve, warm or refrigerate over night if you want to serve it the next morning
  • Enjoy!

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