Author Archives: Patsy L Holden

Spinach and Quinoa Salad

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Spinach and Quinoa Salad

You will need:

Salad 3/4 cup uncooked quinoa, any color

filtered water

3 large handfuls raw spinach, chopped

1 large broccoli head

1 small tomato

1/4 cup sweet Vidalia onion, chopped (optional)

sea salt and fresh ground pepper

chopped basil leaves (optional)

Dressing:

1/4 cup extra virgin olive oil

juice of 1 lime

1 tbsp hemp oil

1 1/2 tbsp apple cider vinegar

1-2 tsp each of fresh: parsley, basil, marjoram, taragon, and/or cilantro.

sea salt/fresh ground pepper

1.  Bring water to a boil, cook quinoa as directed on package.  Let completely cool.  (This can be done a day ahead and stored in a sealed container in the refrigerator.)

2.  Cook onion (if using) in coconut oil and sea salt over medium heat for about 3 minutes, tossing every 45 seconds or so.  Add broccoli, sea salt, and fresh ground pepper and sautee for an additional 2 minutes, tossing every 20 seconds.  Remove from heat.

3.  Add spinach to cooled quinoa and toss.  Add broccoli mixture while it is still warm (to coax flavors out of the fresh herbs).  Then add the rough-chopped basil leaves if desired, and chopped tomato.  Pour on dressing and toss until dressing is evenly distributed.  Enjoy!

Alkaline Tabbouleh

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Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

 http://www.epicurious.com/recipes/member/views/QUINOA-TABBOULEH-50103262

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.

Tempeh Fajitas

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Tempeh Strip Fajitas
You will need:
 
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Coconut oil
Cherry tomatoes
Green onions
Green bell pepper
Vidalia onion
Your favorite herbs and spices, sea salt, fresh ground pepper
 
 
1.  Over medium heat, sautee the onions until soft in the coconut oil.
2.  Turn off the heat and add the green bell pepper, the tomatoes, and the green onions.  Let vegetables warm in the pan while it cools, tossing a few times.  Add spices and toss again.
3.  While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted. 
 
 
4.  Layer the tempeh and goat cheese onto the tortilla.  Add a layer of the vegetables and fold the tortilla in half. 
5.  On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it.  Turn over and do the same on the other side. 
6.  Divide into pizza-shape slices and serve with a vegetable side.

Almond Milk/Aloe/Strawberry Shake

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Almond Milk/Aloe/Strawberry Shake

(makes 2-3 3 servings)

1 1/2 c almond milk, unsweetened

6-8 organic strawberries, chopped

3-4 cups crushed ice

1 tbsp coconut palm sugar (optional)

Stevia to taste

1 tsp pure vanilla

1 “leaf” of raw aloe (Use a knife to cut down both edges, then split down the middle, to expose the gel.  Then scrape out with a serrated edge.)

Blend all ingredients until smooth.

Ginger Broth w/t Vegetables

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Ginger Broth with Vegetables

2 qts waterCoconut oil1 onion, chopped2-4 inch piece ginger root, depending on thickness, skinned and sliced

6-8 tbsp Bragg’s Liquid Amino3 julienned carrots

2 celery stalks15 asparagus spears1/2 large green bell pepper, dicedBean sprouts

5 parsley sprigs

1.  Cook onions in coconut oil until soft.  Remover from heat,  Meanwhile, bring water to a boil, then add ginger.  Lower heat to med-lo and  simmer for 10 minutes. 2.   Add the Brag’s Liquid Amino, until it tastes right for you.  Test a spoonful at a time, letting it cool before tasting.  3.  Remove from heat, add vegetables and stir.  Garnish with parsley.

Vegetable Scramble with Sprouted Grain Crackers

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Vegetables Scamble with Sprouted Grain Crackers

You will need:

2 sprouted grain tortilla wraps, toasted until crisp and broke into pieces.

1 tbsp Coconut oil

1 small yellow onion,diced

2-3 garlic cloves, minced

5 large cherry tomatoes, diced

2 organic, pasture-raised eggs

1/2 zucchini,diced

1/2 yellow squash,diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

handful spinach, chopped

2 green onions, chopped

fresh or dry  herbs such as basil, marjoram, chives

sea salt and fresh ground pepper

(This recipe serves 2.  For more servings, increase the ingredients accordingly.)

1.  Cook onion in coconut oil until soft, add garlic toward the last minute or so.

2.  Add the tomatoes and cook for 1 minute.  Add the eggs and scamble for about 2 minutes, mixing it with the onions and garlic.

3.  Just as the egg is starting to look fully cooked, add the zucchini, squash, bell peppers, and add herbs.  Use about 1 tbsp of each, or just the ones you like.  The amount of herbs used can be different for each person.  Toss with the egg and cook for an additional 1 or 2 minutes, until the eggs are fully cooked and the vegetables thoroughly mixed into a big scramble.

4.  Place the scamble on the center of a large plate.  Arrange the crackers around it.  Arrange the spinach on top of the scamble, sprinkle with the green onions.

 

Note – Serve with a fresh vegetable juice, such as the one picture.d  (2 cucumbers, 3 carrots, 1 celery stalk, handful spinach, 1/2 green bell pepper, 1/2 red bell pepper)

Note – You can add many things to this recipe, such as black beans or quinoa, or try a diferent  combination of herbs/spices.