This afternoon, my 3-year-old requested a dish with green beans and quinoa. Fortunately, I had just purchased some green beans from the farmers market and my pantry is always stocked with quinoa. So, I came up with this quick and easy dish.
The ginger, soy sauce/liquid aminos, and sesame oil gives it an Asian flare. It is so delicious and filling. This meal is packed with protein and a ton of goodness. I think this is one of my favorite quinoa dishes right now. I am sure you will like this as much as we do!
3 cups of cooked quinoa
2 cups of fresh chopped green beans (less than 1 inch in length)
1 cup of chopped toasted almonds
1 shredded carrot
1 chopped onion
3 cloves of minced garlic
1/3 cup green onions (chopped)
1 tablespoon of olive oil
Ingredients for sauce:
2 tablespoons of liquid aminos (natural soy sauce)
2 tablespoons of toasted sesame seed oil
1 tablespoon of fresh grated ginger
Directions for sauce: mix liquid aminos, sesame oil, and ginger together, then set aside.
In a large pan or wok, heat oil.
Then, add onions and garlic. Cook until onions are transparent.
Add green beans and cook for 4 minutes in medium to high heat.
Turn of heat, then add cooked quinoa, shredded carrot, sauce, and stir it all together.
Plate it and top it off with chopped green onions.
This post goes along with the previous post, “Fruity Carrot Juice”. Basically, I used the pulp from the fruits and veggies from what I used to make juice. I really dislike wasting food.
My daughter really likes this too. It is sweet, chewy, and healthy.
3 medium sized carrots
2 cups of watermelon
This makes about 1.5 cups of pulp.
2 teaspoons of cinnamon
1 teaspoon o vanilla extract
4 tablespoons of raw sesame seeds
1.5 tablespoon of ground flax seeds
5 medjool dates
4 tablespoons of raw agave
Place all ingredients in a food processor.
Shape the mixture into cookie-like shapes.
Place in a dehydrator.
Dehydrate for at least 16 hours.
Note: My dogs love to eat carrot, banana, apple pulp, and other fruits and veggies. I mix the pulp with their dog food, brown rice, potatoes, etc. …just another idea for you….so you don’t waste the pulp….
I am not a big fan of these box juices for kids these days…. I really don’t feel good about giving Savannah sugar water in food coloring and fruit “flavors”. But, just like any kid she loves juice. She loves going to Earthfare (health food store) to get her all-natural-good-for-you juice.
So, I decided to purchase a juicer. We drink green smoothies every morning that I make in my Vitamix, but I throughout the day, when we are craving a fruity juice, we like to quench our thirst with some delicious, nutritious, fruity/veggie juice .
I purchased the juicer below (click the photo for more info). And, I have to say that it works great.
I wanted to try this model first before I purchase a $300 juicer…..
Ingredients for the Fruity Carrot Juice (note: the produce I use are always organic):
This is a delicious and healthier version of a traditional carrot cake. It contains of fiber, protein, omega 3s, and other vitamins and minerals. It is also very easy to make. And, if you “juice”, you can use your carrot pulp for this!
2 cups of whole wheat flour
2 cups of carrot pulp or finely shredded carrots
1 cup of bran
2/3 cup of walnuts
1/3 cup of applesauce
1/3 cup of canola oil
2/3 cup of raw agave
1/2 cup of nut milk (today I used almond milk
1/4 cup of cranberries or raisins
4 tablespoons of brown sugar
2 egg substitute (I always use ENER-G egg replacer)
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of vanilla
1/2 teaspoon of salt
1.5 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
Preheat oven to 350 degrees.
Mix the oil, applesauce, milk, vanilla, and agave together (wet ingredients).
Add Carrots, salt, brown sugar, and the spices together (nutmeg, cinnamon, nutmeg) to the wet ingredients.
Mix the dry ingredients together. flour, bran, baking soda, baking powder, walnuts, and cranberry/raisins.
Mix the wet ingredients with the dry ingredients.
Line the muffin tray with cupcake liners.
Spray the cupcake liners with cold pressed olive oil spray.
Scoop the muffin batter into the cupcake liners, filling it up just a bit more than 3/4′s of the way.
Bake for 30 minutes.
Now you can enjoy it as it is, but you can add some “delicious” frosting to it. I like it either way….
Ingredients for frosting (optional):
10 oz of shredded coconut
4 oz of coconut oil
4 oz of raw agave
1 tsp of vanilla
Directions for frosting: Blend it in a Vitamix for a few minutes. If you don’t have a Vitamix blender, use a food processor.
Top the carrot cake bran muffins off with the coconut frosting. I just added a bit of carrot pulp to the top for decoration.
Soup topped off with hemp seeds (protein and omega 3s)
I usually make this for my family when they are sick. Carrots, sweet potatoes, bell peppers, garlic, and ginger is wonderful and is very good for your body. This soup is high in antioxidants, vitamins, omega 3s, protein, fiber and more.
9 cups of water
6 to 8 carrots (depending on how thick you want your soup)
1 large sweet potato (cubed)
3 roasted bell peppers
4 bouillon cubes of “NOT CHICK’N”
3 to 4 cloves of garlic
1 celery or 1/4 cup (diced)
1/2 onion (diced)
3 tablespoons of ground ginger
1 can of coconut milk
1 tsp of thyme
liquid aminos or salt and pepper to taste
1 tablespoon of olive oil
Roast 3 bell peppers in a 375 degree oven for 20 minutes. After it is cooked peel off some of the burned parts of the bell pepper skin.
Saute garlic, celery, and onions in olive oil
Add water and bouillon cubes.
Add carrots and sweet potatoes. Boil for 10 minutes.
Add coconut milk and thyme. Boil for another 10 minutes or until the carrots and sweet potatoes are cooked.
Remove the veggies from the liquid and place in a food processor or blender along with the roasted bell peppers.
This is a delicious and healthy “burger” without the guilt. This dish is packed with protein, antioxidants, grains, vitamins, and flavor. I have also used it to make a “burger” burrito (place in a wrap with salad and salad dressing). Love it!
Note: You can double the ingredients and make a lot more “burger” patties and store in the freezer.
1 cup of lentils
1 cup of flour (whole wheat)
1/2 cup of oats
1/2 cup of brown rice (cooked)
1 small eggplant
1 small onion
2 to 3 cloves of garlic
1/2 cup of corn (optional)
1.5 to 2 tsp salt (adjust to your taste preference)
2 tsp of oregano
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp of nutmeg
1/2 tsp of pepper (optional or adjust to your taste preference)
cornmeal to cover the “hamburger” patty
Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.
Cook lentils in boiling water (15 to 25 minutes).
Cook brown rice.
Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher. Note: try not to smash all of the lentils.
Add corn (optional), oats, flour, and seasonings.
Make “burger” patties.
Cover in corn meal.
Cook in a little bit of oil until the outside is crunchy.
Place in a whole wheat bun and add your favorite fix ins.