2 cups pomegranate juice
1 cup steel-cut oats
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goju berries (I used dried cranberries)
1 cup mashed banana
1/2 cup peanut butter
1/2 cup butter
Bring the pomegranate juice to a boil in a saucepan and add the steel-cut oats. Cook until just starts to boil, then remove from the heat immediately, cover, and allow to absorb and cool.
Place the rest of the ingredients in a food processor and blend to mix. When the oats are cool, mix with the rest of the ingredients to form a wet cookie dough.
Place dough in the middle of a 2 foot long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.
When ready to use, defrost till just soft enough to cut into 1/2 inch slices. Preheat over to 400 degrees. Bake on parchment paper for 10 mins, then turn off the over and continue to dehydrate until cool.
Makes 24 cookies.
Found in Quantum Wellness Cleanse page 175.
Wednesday, October 28, 2009
Tuesday, October 13, 2009
Garlic Portobellos over Summery Quinoa
For the mushrooms:
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom
In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.
In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)
For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion
Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.
Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.
While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.
Toss all the remaining ingredients together.
Makes 4 servings.
From Quantum Wellness Pg. 233
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom
In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.
In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)
For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion
Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.
Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.
While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.
Toss all the remaining ingredients together.
Makes 4 servings.
From Quantum Wellness Pg. 233
Tofu Scramble Breakfast Sandwich with Tempeh Bacon
1 (16 oz) container firm water-packed tofu, drained and pressed
2 tsp olive oil, plus a little more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp nutritional yeast flakes
1/2 tsp onion powder
1 tsp turmeric
1 garlic clove, minced
2 Tbsp soy sauce or Braggs
2 medium tomatoes
8 slices smoked tempeh bacon
8 slices bread
Place tofu between two paper towels and press out the water. (Using a heavy pan or something)
Heat olive oil in a saute pan and saute the onion and mushrooms for 3 mins. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 mins, stirring occasionally.
Cut the tomatoes into 1 inch thick slices, coat with olive oil, season with salt and pepper, and roast at 350 degrees for 15 mins, flipping halfway through the cooking time.
Crisp the "bacon" in a pan. Place two strips on four slices of bread and top with a tomato slice and some tofu scramble mixture.
Makes 4 sandwiches.
From The Quantum Wellness Cleanse book. Page 174.
2 tsp olive oil, plus a little more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp nutritional yeast flakes
1/2 tsp onion powder
1 tsp turmeric
1 garlic clove, minced
2 Tbsp soy sauce or Braggs
2 medium tomatoes
8 slices smoked tempeh bacon
8 slices bread
Place tofu between two paper towels and press out the water. (Using a heavy pan or something)
Heat olive oil in a saute pan and saute the onion and mushrooms for 3 mins. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 mins, stirring occasionally.
Cut the tomatoes into 1 inch thick slices, coat with olive oil, season with salt and pepper, and roast at 350 degrees for 15 mins, flipping halfway through the cooking time.
Crisp the "bacon" in a pan. Place two strips on four slices of bread and top with a tomato slice and some tofu scramble mixture.
Makes 4 sandwiches.
From The Quantum Wellness Cleanse book. Page 174.
Cilantro Fish Tacos with Sesame Broccoli Slaw
Prep Time: 5-10 min
Cook Time: 5-15 min
Ease of Preparation: Easy
Ingredients:
1 package tilapia fillets
1 package broccoli slaw ( in the produce section)
1 tablespoon toasted sesame seeds
1/3 cup fresh cilantro
1 lime
1 dash creole seasoning
1 sprinkle of coriander
1 sprinkle of cumin
1 tablespoon soy or olive oil
1 package whole grain tortillas
Cucumber Dill Sauce:
2 tablespoons light mayo
2 tablespoons tartar sauce
1/2 teaspoon dill
1/2 cucumber, finely chopped
Directions:
Sprinkle fish with cumin and coriander seasoning and pepper. Cook fish in oven or with small amount of oil in saute pan. It will take about 5 minutes on the stove so watch carefully. The oven will take about 15-20 minutes on 350 degrees. The fish will become opaque and start to flake up when done.
Prepare broccoli slaw while fish is cooking. Place slaw in bowl and add oil. Squeeze one lime over the slaw and add creole seasoning to taste. This is spicy so be sparing until you taste it. Chop the fresh cilantro and add to slaw. Add toasted sesame seeds and toss.
Mix dill sauce together and serve with tacos.
From Simple Organic iPhone app.
Cook Time: 5-15 min
Ease of Preparation: Easy
Ingredients:
1 package tilapia fillets
1 package broccoli slaw ( in the produce section)
1 tablespoon toasted sesame seeds
1/3 cup fresh cilantro
1 lime
1 dash creole seasoning
1 sprinkle of coriander
1 sprinkle of cumin
1 tablespoon soy or olive oil
1 package whole grain tortillas
Cucumber Dill Sauce:
2 tablespoons light mayo
2 tablespoons tartar sauce
1/2 teaspoon dill
1/2 cucumber, finely chopped
Directions:
Sprinkle fish with cumin and coriander seasoning and pepper. Cook fish in oven or with small amount of oil in saute pan. It will take about 5 minutes on the stove so watch carefully. The oven will take about 15-20 minutes on 350 degrees. The fish will become opaque and start to flake up when done.
Prepare broccoli slaw while fish is cooking. Place slaw in bowl and add oil. Squeeze one lime over the slaw and add creole seasoning to taste. This is spicy so be sparing until you taste it. Chop the fresh cilantro and add to slaw. Add toasted sesame seeds and toss.
Mix dill sauce together and serve with tacos.
From Simple Organic iPhone app.
Crock Cauliflower White Chili
Prep Time: 10-15 min
Cook Time: 4-5 hr
Ease of Preperation: Easy
Servings: 6
Ingredients:
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper to taste
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies
Directions:
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.
In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.
Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.
Nutrition Facts:
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.
From Simple Organic Iphone app.
Cook Time: 4-5 hr
Ease of Preperation: Easy
Servings: 6
Ingredients:
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper to taste
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies
Directions:
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.
In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.
Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.
Nutrition Facts:
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.
From Simple Organic Iphone app.
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