Spinach and Quinoa Salad

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!

Cream of Buckwheat Power Breakfast

Cream of Buckwheat Power Breakfast

1/4 c dry cream of buckwheat

1 tbsp grass-fed butter or coconut oil

1 tbsp goji berries

stevia (to taste)

dash of cinnamon

1-2 tsp coconut palm sugar or raw honey (optional)

1/2 – 1 tbsp each of chia, hemp, fresh-ground flax seeds (optional)

 

1.  Cook cream of buckwheat as directed on package.

2.  Place 1 tbsp butter or coconut oil in bowl, then add cooked cream of buckwheat.  Add cinnamon, coconut palm sugar and goji berries and stir.

3. Use a very small amount of Stevia to sweeten, keep adding until it suits your tastes.  Sprinkle with chia, hemp, and freshly-ground flax seeds.  Stir and enjoy.

Muesli pancakes

Muesli pancakes

      Great for special Sunday pancake morning! 

      Power-packed with lots of grains, fiber, and seeds. 

 Pancake mix

½ c  brown rice flour

½ c  buckwheat flour

¼ c  arrowroot

1 tbsp  ground flaxseed

1 tbsp hemp protein

¾ c muesli mix

Muesli mix

1/2 c rolled oats

½ c mixture of slivered almonds, sesame seeds, and pumpkin seeds

3-4 tbsp Goji berries

2 tbsp chia seeds

3-5 tbsp unsweetened coconut flakes

2 tbsp finely chopped dates

Wet ingredients

1 tsp pure vanilla (not made with corn syrup)

1 ½ – 2 c almond milk (this batter tends to be thick, but add enough milk to make it close to regular pancake batter)

Toppings

Diced strawberries, blueberries (optional, and if not trying to lose weight)

100% pure maple syrup or lightly warmed raw honey

 (use black strap molasses for the most alkaline option)

Coconut oil

  1. Combine dry ingredients in a large bowl.  Add muesli mix, vanilla, and almond milk and stir until a pancake batter forms.   It will be slightly lumpy with all the nuts in it, but you want the batter to be as close to the consistency of regular pancake batter as you can, using more milk if needed.
  2. Heat a few teaspoons of coconut oil on the surface of a griddle and spoon batter onto surface.  Pancake will be ready to turn over when it lifts easily off the griddle.  Trying to turn it too soon will cause you to tear the pancake, as it sticks to the surface until cooked.
  3. If using a butter-type spread, use a spread made of olive oil or coconut oil.  Sprinkle diced strawberries if desired, pour 100% pure maple syrup.  If using raw honey, place in a bowl of warm water to help it pour better.

(Note – You can mix the dry ingredients (minus the vanilla and almond milk) ahead of time and store it in your refrigerator in zip-lock bags.  It will be ready for special pancake mornings, and all you have to do is add the vanilla and almond milk!)