Tag Archives: Cooking Quinoa

New Recipes from Facebook Page

All recipes are from Posts on the Private Nirvana Lifestyle Cleanse Facebook Page.  If you haven’t joined and would like access please email your request.

Juice

Raw Soup

Salads

Dip/Salsa/Dressings

Non-Starch

Starch

Protein/Flesh

Dessert

Other


 Yummy cucumber dressing – Raw Food Family

Raw Food Family - cucumber dressing • 1 small cucumber, peeled, seeded, and chopped • ¼ cup extra-virgin olive oil • 1 ½ tablespoons freshly squeezed lemon juice • ¼ teaspoon salt • ¼ teaspoon crushed garlic • Dash cayenne (optional) • 1 ½ teaspoons minced fresh dill or basil, or 1/2 teaspoon dried • 1 teaspoon minced onion Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Stir in dill and onions. Enjoy!


 Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli 1 avocado, coarsely chopped 1 Tbsp. Dijon mustard 3 Tablespoon lemon juice 1 garlic clove 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner


Simple and raw bean-free humus recipe – Raw Food Family

The Raw Food Family - Raw bean free humus • 1 cup diced zucchini • 1/3 cup raw tahini • ¼ cup fresh lemon juice • 2 cloves garlic, minced • ¼ teaspoon sea salt, plus more to taste • 1 teaspoons ground cumin • 1/8 tsp chili flakes Blend all ingredients in blender until creamy and smooth. Enjoy!


 Authentic Mexican guacamole recipe – Raw Food Family

Raw Food family - authentic mexican guacamole • 5 large hass avocados (peeled and seeded) • 1 large lime, juice of • 1 medium red onion (diced) • ¾ cup loosely packed fresh cilantro (chopped finely) • 2 large ripe tomatoes (diced) • sea salt • finely chopped fresh jalapeno, or chili powder

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently Taste and adjust seasoning with salt and jalapeno or chili ( makes 3- 4 servings)


Pumpkin Pie in a Bowl – Natalia Rose

Natalia Rose - Pumpkin Pie in a Bowl • 32 ounces fresh carrot juice • 1 cup raw sweet potato, peeled and cubed • 1 to 2 packets or drops of Nu Naturals • liquid stevia to taste • ½ avocado, pitted • ½ teaspoon pumpkin pie spice Preparation:

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an airtight container and enjoy within 36 hours.

Makes 4 to 5 cups.


Quick and Simple Bok Choy Soup – Louise Hay

Bok Choy Soup - Louise Hay Preparation time: 15 minutes Servings: 2–4

This soup is easy to make and surprisingly delicious! If you overindulged the day before, this is nice and easy on your digestive system. We’ve had clients double the recipe and eat this soup for an entire day if they’re feeling the need to gently cleanse their system.

• 2 baby bok choy (chopped) • 1 large or 2 small yellow summer squash (sliced) • 1 tsp. coriander (ground) • 1 tsp. fennel seeds • 1 tsp. curry powder • 1 tsp. Celtic sea salt • 2 tsp. ghee • 1 tsp. coconut oil

In a skillet, melt 1 tsp. ghee. Add spices and sauté for one minute. Add 2 cups water and bring to a boil. Add bok choy and sea salt and simmer for 3 minutes, then add yellow squash and simmer for 2 more minutes.

Drain most of the water except for about 1″ (½ cup). With a hand blender or food processor, blend the ingredients until smooth. This makes a soup with a nice consistency (not too watery and not too thick).

At the end of cooking, add additional ghee and coconut oil to taste.


Pumpkin and Leek Soup

pumpkin & leek • 1 Tbsp. coconut oil • ½ red onion, finely sliced • 1 leek, chopped • 2 – 3 garlic clove, diced • ½ tsp. coriander flakes or bunch of fresh coriander • 1 tsp. ground cumin • ½ peeled pumpkin, diced • vegetable stock (cover pumpkin or water with 1Tbsp. vegetable bouillon) • Spike Seasoning • Salt & pepper to taste • Avocado, sliced (garnish, optional)

Add pumpkin and stock to saucepan and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.

Heat coconut oil in a saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds.

Allow pumpkin and leeks to cool slightly then blend together in batches (food processor), until your desired consistency. I like my soups quite chunky, add more liquid if needed.

Return soup to pan, and reheat gently.

Note: for added substance/garnish add a few sliced of avocado


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash • ½ swede • 4 carrots • Butter • 1 tsp. raw honey (if not yeasted) or stevia to taste • Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.


Baked Eggplant

egg plant • 1 eggplant • Coconut oil • ½ red onion, sliced • 2 garlic gloves, diced • ½ to 1 zucchini, cubed • 2 tomatoes, cubed • ¼ to ½ pepper (any colour), cubed • fresh herbs; basil, thyme, oregano or coriander • Goats Feta, cubed • Sea salt and pepper to taste

Preheat oven to 200

Cut the eggplant in half, lengthwise, and scoop out the centre, leaving enough meat inside the skin so that it holds its shape. Baked upside down with a small amount of coconut oil. Also bake eggplant pulp at the same time. Season with sea salt & pepper. Bake until lightly tent with fork.

Prepare all other ingredients, combine together in a bowl, and then add baked eggplant pulp. Season with sea salt and pepper.

Turn eggplant up the right way, add a knob of butter in each half and fill with the above mixture.

Bake for another 10 min – 15 mins.

Note: You could sauté the mixture but I like my veggies semi cooked! For added flavour add ¼ cup sun-dried tomatoes (soaked in water, drained and diced)

Starch Vegetables

Quinoa Salad with Roasted Vegetables

quinoa salad

I made this recipe in the weekend for an after wedding barbeque, and got a lot of comments from both men and women! I used 2 cups of white quinoa and 1 cup black quinoa and increased the vegetable quantity.  Enjoy!

  • 1 cup quinoa
  • coconut oil
  • 1 red onion, peeled, cut into thick chunks
  • peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
  • zucchini, thick chunks
  • vegetables of your choice (carrots, kumara, beetroot etc.) mushrooms if not yeasted
  • your choice of herbs and or micro-greens, roughly chopped
  • sea salt & pepper
Dressing
  • 3 garlic cloves, unpeeled, baked
  • zest and juice 1 lemon
  • 2 Tbsp. olive oil
Cooking Quinoa
  1. Rinse your quinoa in a sieve under the tap for 2 minutes, to rinse away any saponin that might be left on the quinoa, which may make it bitter.
  2. quinoa cooking1Add 1 Tbsp. coconut oil to a pan on a medium heat. Add the rinsed Quinoa and stir for 2 minutes, allowing the water to evaporate. This technique will seal in the flavour and Quinoa becomes fluffier. A technique I learnt from Russell James, The Raw Chef.
  3. Transfer the Quinoa to a saucepan and add the vegetable stock/water and salt. Bring this to a rolling boil, and then lower the heat to a very light simmer for 15 minutes to cook with the lid on. Remove it from the heat and still with the lid on allow it to sit for 5 minutes.
  4. quinoa cooking2After 5 minutes, remove the lid and fluff the Quinoa gently with a fork. You should find that there will be no water left in the pan. If there is still water left, cook for an extra 5 minutes.

Note: Black Quinoa may take more cooking time than white.  Make sure all water is evaporated in Step 2

Roast Vegetables
  1. Meanwhile heat oven to 200C. Toss the onion and peppers with 1 tbsp. of coconut oil and seasoning on a roasting tray, and then roast for 15 mins. Put aside.
  2. Toss the zucchini and garlic with the rest of the veggies and roast for another 15 mins.
  3. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season to taste. Drizzle over the quinoa and toss together with the roasted vegetables, herbs and micro-greens.

Kumara Chips

kumara

• 1 kumara
• 1-2 Tbsp. coconut oil
• Smoke paprika
• sea salt

Preheat oven to 180°C.  Peel kumara and cut into chips.

Place chips into a baking tray with 1 – 2 Tbsp. coconut oil, sprinkle with smoke paprika and sea salt.

Roast for 10 minutes, then turn chips and roast for a further 10 minutes.

* I love Kumara Chip with Avocado Aioli


Start ‘Starch’ base meal with a Non-flesh Salad Entrée

Stuffed Butternut Squash

squash

  • 1/2 Butternut Squash, remove seeds

*Preheat oven 180c, and bake squash upside down for 20 minutes.

  • 1/2 parsnip, cubed
  • 1/2 kumera, cubed
  • 1/2 red onion, sliced
  • 1 leek, sliced
  • 2 cloves garlic, finely diced
  • 4 button mushrooms, sliced
  • handful of silver-beet, chopped
  • 1/4 – 1/2 cup vegetable stock
  • Italian herbs
  • Salt & pepper to taste

Sauté above ingredients coconut oil and vegetable stock, then stuff squash  with vegetables and bake for 40 minutes or until cooked!


Vegetable Quinoa

quinoa carrots

  • 2 cup vegetable stock or water
  • 1 cup quinoa
  • 1 Tbsp. coconut oil
  • salt

Vegetables

  • 1 – 2 Tbsp. coconut oil
  • 3 cloves garlic1 red onion
  • 1 broccoli, cut into florets
  • 1 courgette, cut into chunks
  • any other favourite vegetables
  • 2 handful of fresh spinach
  • ½ cup sundried tomatoes (soak & sliced)
  • Sauté mixture – ½ cup water, ¼ tsp vegetable bouillon (or ½ cup vegetable stock) and 2 tsp. Natural Value Dijon Mustard
  • Salt and pepper to season

Directions

Quinoa

  1. Rinse your quinoa in a sieve under the tap for 2 minutes, to rinse away any saponin that might be left on the quinoa, which may make it bitter.
  2. Add 1 Tbsp. coconut oil to a pan on a medium heat. Add the rinsed Quinoa and stir for 2 minutes, allowing the water to evaporate. This technique will seal in the flavour and Quinoa becomes fluffier. A technique I learnt from Russell James, The Raw Chef.
  3. Transfer the Quinoa to a saucepan and add the vegetable stock/water and salt. Bring this to a rolling boil, and then lower the heat to a very light simmer for 15 minutes to cook with the lid on. Remove it from the heat and still with the lid on allow it to sit for 5 minutes.
  4. After 5 minutes, remove the lid and fluff the Quinoa gently with a fork. You should find that there will be no water left in the pan. If there is still water left, cook for an extra 5 minutes.

Sauté Vegetables

  1. While Quinoa is cooking, heat coconut oil in a skillet over medium heat. Add the garlic, red onion, broccoli florets, and sauté. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in ½ cup vegetable broth, courgette, and spinach. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
  2. Stir the vegetable mixture into the cooked Quinoa. Cover, and allow to sit before serving.

Prep: 10 mins

Cook: 25 mins

Ready in: 35 mins

Serves: 4


Quinoa and Vegetable Soup

IMG_1251

Hearty soup with lots of vegetables, yummy very tasty!

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 clove garlic, minced
  • 2 carrot, spiralized
  • ½ broccoli, cut into ¼ florets
  • ½ swede, spiralized
  • 6 brussels sprouts, cut into ¼
  • 2 tsp. dried parsley
  • 1 tsp. dried basil
  • 1 bay leaf
  • 1 pinch dried thyme
  • Chilli flakes (to taste)
  • 1 ¼ litre vegetable broth or water – add 1 Tbsp. Rapunzel Vegetable Bouillon
  • 1 Tbsp. tamari or braggs (to taste)
  • ½ cup quinoa
  • Salt & Pepper to taste

Directions

  1. Heat olive oil and butter in a large pot or dutch oven over medium heat; sauté onion, garlic, broccoli and brussels sprouts, then finally add spiralized carrot and swede. Add parsley, basil, bay leaf, thyme, vegetable broth, and bring to a boil. Reduce heat and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish with a mixture of sprouted beans

Prep: 30 mins

Cook: 45 mins

Ready in: 1 ¼ hrs


Starch Vegetable Bake

  • Butter, to grease oven dish
  • 1 medium beetroot, grated
  • 1 sweet potato (kumara), peeled, thinly sliced
  • 1 red onion, halved, thinly sliced
  • Spinach and or silverbeet
  • 4 large garlic cloves, chopped
  • ¼ cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)

Preheat oven to 170°C. Brush ovenproof dish with butter.

Peel and slice kumera, then layer oven dish with the kumera slices. Then layer with the chopped garlic, herbs and red onions.

Grate beetroot and spread over kumera, top with spinach and or silverbeet. Top with another layer of kumera slices.

Roast, uncovered, in preheated oven for 1 hour or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.


Kumera & Beetroot Bake

  • Butter, to grease oven dish
  • 1 sweet potato (kumara), peeled, thinly sliced
  • ½ medium beetroot, grated
  • 4 large garlic cloves, chopped
  • Salt
  • Fresh rosemary

Preheat oven to 170°C. Brush ovenproof dish with butter.

Peel and slice kumera, marinate in chopped garlic, fresh rosemary and salt. Then layer oven dish with the kumera slices. Then spread grated beetroot over the kumera. Add another layer of kumera slices. Roast, uncovered, in preheated oven for 1 hour or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.


Pumpkin Fries

Ingredients for 1 tray

  • 1 pumpkin
  • coconut oil
  • 1 tsp. sea salt or organic salt
  • ½ tsp. cayenne pepper
  • 1 pinch of curry powder
  • 1 pinch of cumin powder

Preheat the oven to 350° F.

Cut pumpkin in halves, scoop out the strings and seeds, wash each section and use a sharp knife to peel the large pieces. Then cut the pulp in stripes, similar to French Fries.

Add coconut oil. Spread the pumpkin stripes onto the tray and season with salt, pepper, curry powder and cumin powder.

Bake for around 30-40 minutes, toss occasionally.


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash

• ½ swede
• 4 carrots
• Butter
• 1 tsp. raw honey (if not yeasted) or stevia to taste
• Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.