I love Sunday Market days in Miramar. My menus are inspired by the freshest ingredients. I planted herbs on my deck and the landscaper assures me that the plants and soil are organic. Call me a skeptic but I’m guessing my herb garden would not get the organic seal of approval in the states. I have learned to accept that I eat more pesticides in Mexico than I do in the U.S. but at least I’m in charge of what goes on my herbs after they are planted. This recipe showcases my fresh parsley and mint. The tomatoes are readily available and vine ripened so I can enjoy them year round.
Quinoa is available in our larger supermarkets and in specialty shops that cater to expats. The price is equivalent to U.S. prices which means it is ridiculously expensive by Mexican standards. Quinoa has more protein and nutritional value than bulgar and it’s easier to find, thus the quinoa in this tabbouleh. Lemons are difficult to impossible to find here so I often substitute key lime juice for lemon juice.
I added poblano peppers for a mild spicy kick and a Mexican flare. This salad is a superfood power house.
Enjoy with homemade hummus and tortillas in a vegan wrap or as a side dish for grilled chicken or fish.
Savor every bite.
I’m late for the party but I’m taking my salad to Fiesta Friday where you can find more delicious recipes.
This week’s co-hosts are Zeba and Jhuls.
Quinoa Tabboleah With a Poblano and Lime Twist
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lime juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large cucumber cut into 1/4″ pieces
2 plum tomatoes, finely chopped
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
1/2 cup finely chopped poblano pepper
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lime juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Let quinoa cool and transfer to a large bowl; mix in 1/4 cup dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Toss gently with the remaining dressing.
If you’re feeling the need to spice up your every day meals try adding a chile and tomato based sauce. I serve this over grilled vegetables, chili rellenos, grilled chicken and of course in enchiladas. Start with fresh ripe tomatoes for the best sauce. Any dried chile will work but I prefer New Mexican chiles. This sauce is simple to make and the barbecue adds a nice smokey flavor so don’t skip it. Continue reading
More veggie magic from Elaine @FoodBod. Its all about the spice, ’bout the spice.
If you have ever read any of my blog then you know that I love spices; these beautifully coloured aromatic powders have the power to not only nourish and heal our bodies, but to completely change any meal.
Just a teaspoon of the right spice can take a dish from bland to grand!
When it comes to embracing vegetables and learning to add more of them to your meals, I think spices are your secret weapon. You can bring all the flavours you love to your plate via your vegetables and make them sing.
Likewise you can use dried herbs, but for me, it’s all about spices, that’s where I would begin…and again, I know that lots of you use spices regularly and know far more than me about them, so please pass this onto to anyone you think might find it useful 🙂
Please keep in mind, this is…
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This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to http://www.FiestaFriday.net where you can find new and exciting recipes every Friday.
Quinoa Tabbouleh Lettuce Cups
1/2 cup quinoa
1 cup water or vegetable broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2-4 tablespoons lemon juice, juice of 1-2 lemons to taste
1 bunch curly parsley, chopped
1 small tomato, chopped
1 cup chopped cucumber
Iceberg or butter lettuce cups for serving, optional.
Rinse and drain quinoa. Combine with water or broth, salt if using water. Bring to a boil, reduce heat and simmer about 20 minutes until water is mostly absorbed. Drain and let cool. Combine quinoa with remaining ingredients and toss. Adjust seasonings. I like my parsley salad to be very tangy with bold lemon flavor. I served these in small lettuce cups for a bright fresh appetizer while waiting on the grilled chicken.
Add chickpeas, feta for protein or serve with grilled chicken or fish as a side dish.
There are a zillion online cauliflower crust recipes and all of them use cauliflower, eggs (or vegan eggs), salt and pepper. I added herbs for flavor and almond meal for a boost of healthy fat and fiber. I topped my crust with garlicky mushrooms and Gorganzola cheese for a pizza worthy of a trendy vegetarian restaurant. This pizza can be served as a main dish or cut into small bites for an appetizer. Serve with fruit and salad for a delicious meal. It’s high in protein and low in carbohydrates. You could make it paleo by leaving off the cheese or substituting a cashew cream. Vegans substitute flax eggs and cashew cream cheese.
Cauliflower Crust Gorgonzola Mushroom Pizza
1/2 large head of cauliflower about 4 cups
1/2 cup almond meal
1 tablespoon fresh oregano chopped
1 tablespoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mushrooms sliced
2 cloves of garlic minced
1 tablespoon olive oil
2 ounces Gorgonzola cheese crumbled
Preheat oven to 375 F.
Make cauliflower crust. Process raw cauliflower in a food processor until consistency of small rice grains. Microwave 5 minutes, stirred halfway through. Squeeze cauliflower in a clean tea cloth until mostly dry. Be careful it is hot out of the microwave. Add herbs, almond meal, salt and pepper let cool sightly. Add the beaten eggs and combine.
Line a large baking sheet with oiled parchment paper. Smooth cauliflower mixture over baking sheet forming a 1/4 to 1/2 inch thick crust. Bake 20 minutes.
Sauté mushrooms and garlic in olive oil until mushrooms release their moisture. 10-15 minutes.
Top prepared crust with mushrooms and sprinkle with cheese.
Return to oven and bake 15 minutes until cheese is golden.
This is how my dinner meals really look every night. 1/4 protein and 3/4 fruits and vegetables.
I’m taking my vegan side dish to Fiesta Friday with Angie and the gang. You can find delicious recipes all in one place here. Or if you’re looking for vegan and vegetarian recipes go here to TinnedTomatoes.com
Many of you know that I am at home healing from a hip injury. I’m a physician but I’m not a big fan of traditional medication. Did I hear you gasp?
Sometimes, at least for me, the cure is worse than the injury. Narcotic pain medications make me nauseated, NSAIDs like Ibuprofen and aspirin eat holes in my stomach and steroids make me insane. What about marijuana? Medical cannabis is legal in Nevada now but no thanks; I haven’t used weed since college and even then I couldn’t inhale very well and I was the one in a million who hallucinates on it. (I guess I can’t run for President now after that confession.) 😉
Which leads to me my personal natural remedies for pain and inflammation. Please check with your personal physician to discuss natural remedies because some foods and supplements can effect blood clotting and interact with traditionally prescribed medications.
Glucosamine is reported to reduce pain and inflammation in joints. The best studies were done in dogs but there were a few studies in humans which showed that it does work in arthritis patients but takes longer than NSAIDS. I think it is really helping reduce my pain and I haven’t had any side effects.
Turmeric, ginger, rosemary, green tea and fish oil have anti-inflammatory properties and taste delicious so I’m adding even more of these foods to my diet.
Ice is an effective pain reliever that also reduces swelling and inflammation so I’m icing for acute pain.
Somatic movement is helping me increase my range of motion and is reducing the trauma response. Trauma response is when you injure one area, like your low back or hip, and then your brain tries to protect the injured area by contracting all the muscles around it causing lopsided posture and more pain. Read about it here.
That was a long winded introduction to this easy, anti-inflammatory packed delicious, low carb, Paleo, vegan side dish. You could make this a main dish by adding nuts, legumes and/or tofu. I served mine with Orange Marmalade Alaskan Halibut. (Recipe coming soon.)
So many antioxidants and anti-inflammatories in one little vegan dish.
Ginger and Turmeric Cauliflower Rice
1/2 head of cauliflower
1 tablespoon olive oil
1 glove garlic minced
1 inch fresh ginger grated
1 tablespoon fresh grated turmeric or 1 teaspoon powder
1/2 cup fresh cilantro chopped
Salt and pepper to taste
Grate cauliflower by hand or through the food processor grate.
Heat oil olive in skillet. Add garlic, turmeric and ginger and sauté until fragrant.
Add raw cauliflower and sauté until combined and crisp tender.
Stir in cilantro, salt and pepper. Serve warm or at room temperature.
Posted in Fiesta Friday, Healthy Eating, Healthy Living, Recipes, Vegan, Vegetarian
Tagged Cauliflower, cauliflower rice, dinner ideas, ginger, inflammation, natural remedies, turmeric, Vegan, vegetarian
Duke’s Beach House in Maui serves a side dish of Brussels sprouts and red quinoa which I found by accident. This inexpensive $6.00 dish is hidden in small print with the 5 Cheese Mac and Cheese, Creamed Maui Corn and Bok Choy almost as an after thought. But I swear it is my favorite dish on the menu. I always look for an interesting vegetable dish to add to my meal or to eat as my main meal. I always share a few bites with my man so I can mooch some protein off of his plate. $6.00 is considered almost free in Hawaii so it’s a bargain and it’s packed with vegetarian goodness. Here is my re-creation of Duke’s dish with more Brussels sprouts and fresh herbs, having no idea what they use in their dish besides quinoa and Brussels sprouts.
This is a main dish salad that’s nutrient rich with a complete protein from quinoa and a healthy dose of fiber and good fat. Change up the vegetable and herbs, add a different seed or grain, experiment with healthy nut oils – olive, walnut, pistachio, hazelnut or avocado oils. I’m taking my dish to Fiesta Friday, come join the party and find all types of wonderful recipes from around the world. Here
Recipe Or stop by TinnedTomatoes.com for great vegetarian and vegan recipes here.
I need a recipe plug in. Any suggestions?
Brussels sprouts cleaned and quartered about 4 cups. Duke’s dish pulled the sprouts apart into individual leaves. (I’ve no patience for that but go for it if you have the time. I’ve also seen thinly sliced sprouts.)
Red onion 1/2 cup thinly sliced
Quinoa cooked 1 cup
2 cups water or vegetarian broth
Fresh cilantro 1/2 bunch, handful chopped
Fresh basil 1/2 bunch, handful chopped
Olive oil, or nut oil 1/4 cup, divided. I used roasted walnut oil from Trader Joe’s.
For more protein toss in toasted walnuts, feta cheese, chicken or fish.
Preheat oven to 375 F.
Place Brussels sprouts on a baking sheet with a drizzle of olive oil and bake 15-25 minutes until crisp tender and slightly charred. Allow to cool.
Rinse quinoa thoroughly in a strainer. Add to water or broth, bring to a boil and then simmer for 20 minutes. Let cool.
Combine sprouts, quinoa, chopped herbs, and onions. Squeeze juice of 1 lemon and remaining olive oil over salad and toss to combine. Taste, adjust tartness and add salt and pepper to taste.
Posted in Fiesta Friday, Healthy Eating, Recipes, Vegan, Vegetarian
Tagged Brussels sprouts, freshest local produce, healthy eating, make it fresh, Meatless Monday, quinoa, Spring salad, Vegan