Nutty Quinoa Salad

This is my NEW favorite quinoa salad!!! A good friend of mine introduced me to this salad a couple weeks ago and I cannot get enough of it! I tweeked it to make it exactly what I like but the nuts and dried fruits can be substituted with other nuts and dried fruits depending on what you have on hand. It can be served warm or cold depending how long you allow the quinoa to cool. The dressing on this salad is amazing, it makes the salad unique and addictive:) This recipe is full of protein, magnesium and calcuim, all of the raw ingredients make it an incredible staple for any meal!

Ingredients:

1 cup of quinoa (turns into about 2 cups once cooked)

1/2 cup sliced raw almonds

1/4 cup raw sunflower seeds

1/4 cup dried cranberries

1/4 cup currants

1/2 cup chopped apple

1/4 cup chopped zucchini

2 tbsp chopped fresh cilantro

1/2 avacado cut into cubes

Dressing:

1/3 cup pure maple syrup

1/4 cup apple cider vinegar

1/4 cup mustard

1 tbsp raw honey

2 tbsp extra virgin olive oil

Directions:

Bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce heat to low. Allow to simmer for 20 minutes. Mix nuts and fruit and dried fruit together in a bowl and add quinoa when it is cool or warm (depending what you want). Mix together the dressing ingredients and pour over the salad, serve immediately!

May you be blessed as you listen and hear the voice of the Father today! Enjoy!!

Quinoa Burgers

I used a balsamic and maple syrup dressing and ate my burger over spinach, it was incredible!

This recipe is the best quinoa burger that I have ever had! I have been a vegetarian for a long time and I have tried many different burgers, this one surpasses them all! I was on pinterest the other day and found a quinoa burger recipe. I made some modifications because I didn’t like everything about the other one and came up with the following recipe. They are easy and amazingly flavorfull! I hope you enjoy!

Ingredients:

2 cups cooked quinoa

3/4 cup shredded cheese (any variety)

1/2 cup cream cheese, cubed

1/8 cup rice milk

1 medium carrot, finely grated

3 eggs

3 tablespoons whole wheat flour

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

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Mixture will be sticky, be sure to mix very well!

Directions:

Bring 2 cups water to a boil, add quinoa and reduce heat to low.  Cover and cook for 20 minutes, or until seeds are tender. Remove from heat and let cool. In a large bowl combine the cooled cooked quinoa, cheese, cream cheese, carrot, eggs, flour, cumin, salt, and garlic powder.

I used my non-stick cooktop and it worked really well. Burgers didn't stick and I barely needed to use any oil.

Heat a pan and add a couple teaspoons extra virgin olive oil over medium-low heat.  Mixture will be sticky. Use a 1/4 cup measuring cup, drop mixture into pan and flatten to 1/2 inch thick.  Fry until golden-brown, about 6 minutes on each side.   Makes a dozen burgers.

Delightful Quinoa Salad

 

Yummy!

This is a delicious and simple salad that is full of nutrients and flavour. Quinoa is a wonderful super food that is a complete protein and is reffered to as “warrior food”! My wonderful friend Lana shared this recipe with me and I want to share it with all of you! It only takes about 30 minutes to make and can be done in the morning or even the day before you want to eat it. There are some days that I like having something pre-ready to avoid the stress of last minute meal prep. I made this salad this morning when the kids were having a snack and the baby was down for her nap.

My little Mercy stirring the ingredients

Ingredients:

1 cup red quinoa

1 cup white quinoa

3 cups water

4 cups baby spinach

1 cup walnut halves

2 tbsp maple syrup

1 cup blueberries (I used blueberries and strawberries, chopped)

1 red apple & 1 green apple, chopped

1/8 cup balsamic vinegar

1/8 cup maple syrup

I mix the dressing in a small container and if we don't use it all I store the leftovers in the fridge.

Bring 3 cups water to boil, add the quinoa, reduce heat and simmer for 20 minutes. As the quinoa is cooking spread the walnuts on a baking sheet and cover with 3 tbsp maple syrup, pop in the oven at 350F and bake for 10 minutes. Remove and let cool, scraping off the baking sheet so that they don’t stick. In a bowl, add spinach, blueberries (or any kind of berries), and apples. Once quinoa is done, remove from heat and allow to cool. Add cooled quinoa and cooled walnuts to the bowl. Store in fridge until you are ready to eat it. Otherwise, in a seperate container mix the vinegar and maple syrup. Pour over the salad and mix well. Serve immediately! Enjoy!!

May you enjoy the fruit of your labour today!!

 

Homemade Granola

For all you granola lovers out there, this recipe is for you!! I have been experimenting with it over the past couple months and I finally got it the way I like it. It is crunchy and sweet, AND 100% free of any additive, presevatives and added sugars! It is also fully of protein and fibre. We eat it by the handful and my kids actually LOVE it. (which is a miracle because they are so picky these days) It is also delicious as a breakfast cereal with rice milk. I usually make a double batch each time because it gets used up so quickly. So be blessed and enjoy!

Mercy stirring in the almonds one at a time:)

 1/2 cup quinoa flakes

1/2 cup ground flaxseed or ground almonds

1/4 cup pumpkin seeds

1/2 cup raw cashews

1/2 cup pure maple syrup

1/4 cup walnut or almond oil (purchased at a local health food store)

1/2 cup pecans

1/2 cup almonds

1/2 cup combined raisins, cranberries, and sunflower seeds

Preheat oven to 325 F. Mix the quinoa, flaxseed, pumpkin, cashews, maple syrup and almond oil in a bowl. Spread out on a baking sheet. Bake for 30 minutes. Remove from the oven and scrape up the mixture with a spatula. Mix in the almonds, pecans, raisins , cranberries and sunflower seeds and spread out evenly over the pan. Bake for another 10 minutes. Remove from oven and scrape up the granola from bottom of the baking sheet so that is doesn’t stick and allow to cool for 10 minutes. Store in an airtight container.

Easy Homemade Pizza!

We love pizza, in fact, every Tuesday night is pizza night:) Our children are pretty picky these days so making our own pizzas enables each of us to get what we want for dinner. My husband and I load ours with veggies but the kids like sauce, cheese and cashews on theirs:)

This recipe is a simple pizza crust, it takes about 5 minutes to mix and knead. Mercy loved kneading it with me today. We all love eating it, super healthy, fresh and way cheaper than buying them in the store!

Mercy freaking out at the thought of putting "bedgtables" on her pizza:)

Combine 1/2 cup all-purpose flour with 1/2 cup all-purpose whole wheat flour, 2 1/4 tsp pizza crust yeast, 1 1/2 tsp maple sugar and 3/4 tsp sea salt in a large bowl. Mix well. Add 2/3 cup very warm water and 3 tbsp extra virgin olive oil. Mix until completely combined. Add more white flour if needed to make the dough soft (about 3/4 cups). It should be plyable and form into a ball. Knead dough on floured surface adding additional flour if needed, until smooth and elastic, this should take about 3 minutes. Pat down dough and use a rolling pin to roll dough in the form of pizza crusts. (They can be whatever shape you like) Spray a baking sheet with EVOO and put the shaped dough on it. (I make two small ones for the kids and 1 large one for Jim and I). Pinch the edges of the crusts. Spread with pizza saucce. Top with desired toppings and sprinkle with cheese. Bake at 425F for 12-15 minutes.

I usually take it out at the end, slice up the pieces and then put them back in for 3 more minutes to make sure that the center is fully cooked! It is such a treat to have fresh crust. The kids don’t even complain about eating it because it doesn’t get really hard like the store-bought stuff.

Serve warm and enjoy!! (We like to eat it with smoothies and salad)

The Joys of Juicing!!

At the beginning of November we dusted off the old juicer and decided to start using it again on a daily basis. I bought some bulk fruit and veggies; carrots, celery, apples and oranges and started juicing every day with our kids. It has been really fun to allow the kids to help me and to watch them really enjoy the different flavours of juices that we make together.

Their favorite juice is Apple/Orange/Carrot juice, its sweet and filled with goodness (recipe below). I also put 5 drops of children’s probiotics into the juice each day so that they are getting a regular probiotic, as we do not consume yogurt or other dairy products which sometime have probiotics in them.

Juicing provides vital nutrients, antioxidants, vitamins and minerals for our bodies to repair themselves, it also helps strengthen the immune system which is beneficial in these days when flus and other colds run rampant.

  • Juicing unlocking nutrients in raw foods. Fiber is locked into many vegetables and fruits and the potential benefit of the fiber is lost as the digestive system does not unlock it. Juicing releases the fiber’s nutrition so that benefit may be realized.
  • Normally we do not consume peelings, seeds and pits of fruits and vegetables. These parts are a rich source of vital nutrients we normally throw away. A good quality juicer extracts juice from the whole veggie or fruit, including peelings, pits and seeds to provide vitamin and minerals that would otherwise be lost. I have also decided to keep the pulp that our juicer spits out and we make muffins and loafs with the leftovers:)
  • Heat kills live enzymes. A quality juicer minimizes heat in order to preserve the most live enzymes possible.
  • Juice is an excellent snack or meal replacement.
  • Antioxidant effects of juices help detoxify your body and help you eliminate the toxins, fats, preservatives and chemicals that a diet of processed foods leave behind in your body.
  • The most readily digestible or absorbable form of foods, not to mention the most concentrated form, is juice. Juicing makes foods easy to digest and thus, easier for the body to receive maximum benefit from the source food.
  • Making your own juices allows you to make any combination of fruits or vegetables that you choose into juice – and you know what’s in it, unlike produce on the supermarket shelves.

I recieved a Champion Juicer (www.championjuicer.com) for Christmas two years ago and it has been amazing. Check out their website for more details.

Here are a couple of recipes for simple juices.

Apple/Carrot/Orange Juice = 2 apples + 2 oranges + 2 carrots

Apple-Strawberry Drink = 5-6 apples + 1 cup strawberries

Pineapple Drink = 1/3 pinapple + 1 carrot + 1 apple + 1 stalk of celery

Pear Drink = 1 pear + 2 apples + 4 oranges + 1 grapefruit

The possibilities are endless and you can make an combination of fruits and veggies that you like. My kids love apples so in all the juices we always include apples. If you like tomatoes juices you can make them as well to make a natural V8 juice without the added sodium. V8 Juice = 5-6 carrots + 1 beet + 3 tomatoes + 1 bunch of spinach + 1 red bell pepper + 1 celery stalk + pinch of sea salt

 

 

 

 

 

 

 

 

 

Making these juices together has really reminded me of the importance of teaching my children by example. I have been able to explain to them how there are natural sugars in fruits that are good for us rather than the added sugars that we find in juice boxes and such. (We do drink juice boxes, but only as treats) And on another level I have realized that my kids learn more by my actions than by what I say. When I get them involved and we are hands on together it teaches them more than if I just do everything for them. So I encourage you to do things together and let them have the experience. It is definitely more time consuming and messy but I trust that it is worth the investment!

 

 

 

 

 

 

 

 

 

 

Homemade Oat Scones

This morning the kids and I decided to do a little baking and this is what we came up with. They are Homemade Oat Scones, really tasty and extra delicious with warm apple cider. There are not many ingredients so they are fun for little ones to help with. There is no refined sugar in them and you could replace the egg with egg replacer and the butter with non-dairy butter to make them vegan if you like.

1 1/2 c All-purpose flour (or whole wheat flour – add more rice milk if you use whole wheat flour so the scones don’t get too dry)

2 c Quick cooking rolled oats (not instant)

1/4 c Maples sugar

4 tsp Baking powder

1/2 tsp Sea salt

1/2 c Semi-sweet Chocolate chips

1  Egg, beaten

1/2 c Butter

1/2 c Rice Milk

 

 

 

 

 

 

 

Mix the first 6 ingredients together in a large bowl. Make a well in the center. In another bowl beat egg until frothy. Mix in melted butter and rice milk. Pour into the well in the other bowl and stir until dough is well mixed. Pat into two circles and transfer onto a greased baking sheet. You can make then whatever thickness you would like and if you want you could even make one large circle. Score each top into 8 pie wedges. Bake at 425F for 15 minutes. Split while they are warm and serve with a warm drink:)

“Taste and see that the Lord is good; blessed is the one who takes refuge in him” Psalm 34:8.

May you experience the blessing and the refuge of our Lord today!