Mexican Quinoa

Mexican Quinoa

 

I love it when I come across a recipe that is not only delicious, healthy and easy but its also made in one pot in 30 minutes!

Mexican Quinoa

  • 1 tbsps Olive Oil
  • 2 cloves garlic (minced)
  • 1 jalapeño (minced)
  • 1 cup quinoa  (rinsed well & drained)
  • 1 cup vegetable broth
  • 1 can black beans  (rinsed & drained)
  • 1 large can diced tomatoes (can use fresh peeled & diced)
  • 1 can kernel corn
  • 2 tsps chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1-2 avocados (diced)
  • 2 tbsp lime juice
  • Chopped cilantro or green onion to garnish
  1. Heat oil over medium heat.  Add garlic and jalapeño and cook for 1 minute stirring frequently.
  2. Stir in quinoa, broth, black beans, tomatoes, corn, chilli powder, cumin, salt and pepper.
  3. Bring to a boil, cover and reduce heat. Simmer until quinoa is cooked, approximately 20 minutes.
  4. Remove from heat and stir in avocado and lime juice.
  5. Garnish with cilantro or green onion.

I can think of so many ways this recipe can be changed to suit your needs and leftovers can be stuffed into green peppers or squash, or try adding shredded cheese.

 

 

Adapted from Damn Delicious

 

 

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Orange Cream

Sometimes you just want a pretty, bright, orange juice to brighten your morning. This one fits the bill 🙂

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Orange Cream

3 carrots

1 orange

1 slice lemon

1/2  inch ginger

 

Lemon – Helps restore balance to the body’s ph. Rich in vitamin C and flavonoids that work against infections like the flu and colds. Stimulates liver detoxification and helps to clean the bowels. Helps dissolve gallstones, calcium deposits and kidney stones. Have powerful antibacterial properties and helps strengthen blood vessels, contains 22 anti-cancer compounds.

Ginger – Widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence, stomach upset, colic, morning sickness and motion sickness. Helps with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.

Oranges – Contains 130% of your vitamin C which is a strong antioxidant that helps combat cancer. Contains potassium which is known to reduce the risk of cardiovascular disease, reduce risk of stroke, protects against loss of muscle mass, preserves bone mineral density and reduces the formation of kidney stones. Known to help fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C plays a vital role in the formation of collagen, the support system of your skin.

Carrots – Thought of as the ultimate health food full of powerful antioxidants which reduce free radicals in the body. Helps reduce risk of cancer and because they are rich in beta-carotene they are known to help with vision. Many studies have found carrots have reduced the risk of lung cancer, colorectal cancer, prostate cancer and leukemia.

 

 

Green Zing

A few people have asked what juices I recommend that not only taste great but that also have just a few ingredients. This a great one especially if you like a little zing in your juice. For extra zing use one or two Granny Smith apples.

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Green Zing

2 handfuls spinach

2 apples

1 slice lemon

1/2 inch ginger

 

Spinach –   important for skin and hair, bone health, and provides protein, iron, vitamins and minerals.  Possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

Apples –  extremely rich in important antioxidants, flavanoids, and dietary fiber.  The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Lemon – helps restore balance to the body’s pH.  Rich in vitamin C and flavonoids that work against infections like the flu and colds. Stimulates liver detoxification and helps to clean the bowels.  Helps dissolve gallstones, calcium deposits and kidney stones.  Have powerful antibacterial properties and helps strengthen blood vessels, contains 22 anti-cancer compounds.

Ginger –  widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting fromcancer treatment, flatulence, stomach upset, colic,  morning sickness and motion sickness. Helps with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.

 

 

My Top 10 Tips on Juicing

If you had said to me last year that I would be drinking veggie juice everyday, I would never have believed you.
But here I am four months in and loving every minute of it.

JUICE

Here are my top 10 tips on juicing the easy way.

1.    Buy a good juicer.  A mediocre juicer will not only produce less juice, but will cost you more in the long run as it uses more fruit and veggies to produce the same amount of juice as a good juicer.  You can buy a good juicer for $150.00 and up.

2.   Juice whatever vegetables and fruit that you like.  If you don’t like a certain vegetable don’t juice it and choke it down.  Juice should taste great and if it doesn’t then you won’t keep it up.  Celery is on my No list.

3.    You don’t always need to follow a recipe.  Experiment with your own combinations and you’ll soon have some favourites that are easy to remember, delicious and super healthy.  Remember to add an apple to a juice if it’s not sweet enough for you.  If you are the type that needs a recipe, there are tons on the internet including my blog.

4.   Add a slice of lemon and a small chunk of fresh ginger root to every juice.  I don’t like the taste of ginger but I can’t taste it in the juice and the health benefits are huge.  Lemon makes every juice taste fresh and clean.

5.   Buy seasonal fruit and vegetables when they are on sale.  Inexpensive produce like apples, carrots, spinach and kale are always good to have on hand and make simple delicious juice especially during winter.

6.   When you start juicing, try and aim for at least 50% vegetables / 50% fruit in each juice especially if you have a sweet tooth like me.  The more vegetables the better so gradually increase the ratio to 70% vegetables/30% fruit.  I know some people can drink straight vegetable juice but that’s not going to happen for me and I’m sure I’m not the only one.

7.    Try and buy organic produce if you can but depending on where you live this may not be possible or cost-effective so don’t worry too much about it. I barely wash my produce and don’t seem to suffer any ill effects 🙂

8.   Wash all the components of your juicer with hot soapy water as soon as you can.  I don’t run my dishwasher every day so I don’t use it to clean my juicer.

9.   Find a routine that works for you.  I juice in the morning and make a breakfast and lunch juice at the same time.  Some people find it easier to juice in the evening for the next day.  Remember that juice loses nutrients over time so keep it refrigerated in a sealed glass container (Mason jars work well).

10.  Remember…. You can’t juice a banana!

Roasted Vegetables

roastveg

You know those days when you need to hit the Farmers Market to replenish your fruit and veggies but you still have a few vegetables left that you need to use up first?  (Sorry that was a really long winded question).

Well, I love those days.  It’s the perfect excuse to make roast veggies… so easy, so delicious and no recipe to follow.  Use whatever vegetables you have available but I especially love roasted potatoes, sweet potatoes, onions, carrots, squash etc.

I used leftover red potatoes, onions, cauliflower, carrots, cherry tomatoes and even a granny smith apple.  Chopped them into bite sized pieces, placed them in a bowl, tossed them with extra virgin olive oil and lots of salt and pepper.

Cover a baking sheet or pan with tinfoil, add the veggies and cover with more tinfoil and seal.  Roast at 400 degrees for approximateley 45 mins and you’ll end up with delicious roast veggies, it’s that easy.

Serve with a couple of  fried eggs…. yum!  You can add them to so many things like omelettes, frittata, pasta or blend them up with some vegetable stock and make a great roasted vegetable soup.

Oh the possibilities 🙂

Vegetarian Shepherd’s Pie

For me, nothing beats the comforting warmth of Shepherd’s Pie.

This version is vegetarian which makes it an easy choice in this house, plus it’s so simple to make its a win win really.   The beauty of making this for tonight’s supper is that I already had left over mashed potatoes from last night (actually it was a potato, cauliflower & garlic mash so bonus!)

Veggie Shepards Pie

Vegetarian Shepherd’s Pie

  • 1 tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 1/2 cup chopped mushrooms
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 package of veggie ground round
  • 1 tsp corn starch
  • 1 tbsp soy sauce (gluten free brand)
  • 3/4 cup of warm water

Heat oil in pan over medium low heat.  Add vegetables, salt & pepper and sautee until onion is soft and clear.

Add veggie ground round and heat through.  Stir in corn starch until blended.

Stir in soy sauce and water stiring until it thickens slightly.

Add mixture to a medium casserole dish.  Top with mashed potato and heat in oven at 375 degrees for 20 mins or until heated through.

Serve with a fresh green salad for a balanced meal or if you’re like me just dig in, stuff your face and enjoy!

If you are interested in making the Potato, Cauliflower & Garlic Mash I have included the recipe below.  

Potato, cauliflower & garlic mash

  • 4 medium potatoes peeled and cubed
  • 1/2 head of cauliflower chopped
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp butter (substitute – vegan butter  of choice)
  • 1/4 cup warm milk (substitute – vegetable broth)
  • 1/2 tsp fresh parsley (optional)

Place potatoes, cauliflower, garlic and salt in a pot of water and bring to a boil.  Lower heat to medium and cook until potatoes are cooked though.  Drain water.

Add butter and milk and mash together with vegetable masher until fairly smooth. Add parsley and mix through.

Pineapple Delight

This morning I drank my juice from a wine glass (don’t judge).  I felt grown up and sophisticated working away at my computer despite not having combed my hair (to be honest I hadn’t even looked in a mirror by this point).  By the time I got through my work emails and sorted out some pending issues, it was 10:30am before I even drank my juice so that’s the kind of morning it was.

But,  its Friday and the last day of February so I felt I deserved a celebratory drink and if that meant juice in a wine glass so be it 🙂

This juice is very refreshing and I can’t help wondering how it would taste with a splash of Malibu coconut rum….it is Friday after all 🙂  Hope everyone has a great weekend!

Pineapple Delight

Pineapple Delight

1/2 a fresh pineapple

1 grapefruit

1 apple

1 handful spinach

1 slice lemon

1/2 inch ginger