Quinoa Turkey Salad Courtesy of Giselle Barber, Natural Foods Chef
1 cup quinoa 1 cup dried cranberries 1 cup celery, sliced ½ inch thick 1 cup red onion, chopped fine ¾ pound smoked turkey breast, cubed (Dietsel Turkey) Dressing 5 tablespoons honey (use less or optional during cleanse) 3 tablespoons Dijon mustard, smooth 2 tablespoons seasoned rice vinegar
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to boil in a medium saucepan. Add quinoa; return to boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool. Chop all other ingredients and place in a large bowl. Mix dressing in a separate bowl and set aside. Add cooled quinoa to chopped vegetables and toss in dressing. Mix all ingredients together; serve on a bed of lettuce or by itself.
Quinoa Tabouli Adapted from Healing with Whole Foods by Paul Pitchford
1 cup quinoa, rinsed well and soaked 2 cups water pinch of sea salt ½ cup peas 1 tomato, diced ½ cucumber, sliced 6 olives, cut in rings chives, minced parsley, minced ½ tsp each thyme and marjoram 3 tablespoons lemon juice Wheat free tamari to taste
Combine quinoa, water, and salt in pot. Cover. Bring to boil, simmer 20 minutes. Steam peas 1 minute Place in ceramic bowl and mix with rest of ingredients. Add quinoa, toss gently together. Serves 3.
1/2 - 1 large red beet 1-2 carrots 1 apple, pink lady or fuji 1/4 c chopped walnuts (pecans or almond slivers are good variations) 2-3 Tbs. shredded coconut meat 1 tsp. Olive oil 1/8 c raisins (optional)
Grate beet, carrots, and apple in a large bowl. Toss with olive oil. Sprinkle nuts and coconut; toss all ingredients together. Adjust to taste; garnish with a pinch of nuts and coconut on top before serving. Raisins make a great optional topping that kids love! Makes four 1/2 cup servings.
Nutritional Info per 1/2 cup: Calories: 106 Protein: 2.45 g Carb: 10.4 g Total Fat: 6.7 g Monounsaturated fat: 1.9 g Polyunsaturated fat: 3.1 g Saturated Fat: 1.4 g Cholesterol: 0 mg Fiber: 1.53 Vitamin A: 391 RE; 39% daily allowance Vitamin E: 1.36mg; 13% daily allowance Folate: 20mcg; 9% daily allowance Magnesium: 28 mg; 8% daily allowance Potassium: 197mg; 9% daily allowance Iron: .57mg; 5% daily allowance
This is a great dressing for salads or steamed veggies...courtesy of my friend and colleague Robin Nielsen.
Robin's Avocado Dressing
A quick and delicious dressing for all vegetables raw, or cooked.
Ingredients 1/2 avocado 1/2 cup olive, sesame or walnut oil 1/2 tsp sea salt 1 clove garlic 1 tsp maple syrup 2 tsp fresh lemon juice
Directions: Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings to your liking. Toss on vegetables and enjoy!
1 large bunch Kale, cut chiffonade (sliced in thin strips) 1 TBS Olive Oil 1 TBS Tamari (Wheat Free Soy Sauce) or 1 tsp sea salt 1 small Avocado, diced
In a large bowl, place kale. Add olive oil and tamari or salt. Massage kale with hands until it becomes soft. Add diced avocado and toss to combine. Serve immediately
Quinoa Turkey Salad
ReplyDeleteCourtesy of Giselle Barber, Natural Foods Chef
1 cup quinoa
1 cup dried cranberries
1 cup celery, sliced ½ inch thick
1 cup red onion, chopped fine
¾ pound smoked turkey breast, cubed (Dietsel Turkey)
Dressing
5 tablespoons honey (use less or optional during cleanse)
3 tablespoons Dijon mustard, smooth
2 tablespoons seasoned rice vinegar
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to boil in a medium saucepan. Add quinoa; return to boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.
Chop all other ingredients and place in a large bowl. Mix dressing in a separate bowl and set aside. Add cooled quinoa to chopped vegetables and toss in dressing. Mix all ingredients together; serve on a bed of lettuce or by itself.
Quinoa Tabouli
Adapted from Healing with Whole Foods by Paul Pitchford
1 cup quinoa, rinsed well and soaked
2 cups water
pinch of sea salt
½ cup peas
1 tomato, diced
½ cucumber, sliced
6 olives, cut in rings
chives, minced
parsley, minced
½ tsp each thyme and marjoram
3 tablespoons lemon juice
Wheat free tamari to taste
Combine quinoa, water, and salt in pot. Cover. Bring to boil, simmer 20 minutes. Steam peas 1 minute
Place in ceramic bowl and mix with rest of ingredients.
Add quinoa, toss gently together.
Serves 3.
Hi folks! Took me a while to find "glycemic load" for fruits so thought I would share it for those who might be interested:
ReplyDeleteApple
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 6
Apple Juice (unsweetened)
Food Serving Size: 8 fl oz (250ml)
Glycemic Load (GL) / Serving: 12
Apricot (dried)
Food Serving Size: 60g
Glycemic Load (GL) per Serving: 8
Apricot (fresh)
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 5
Banana
Food Serving Size: 120g
Glycemic Load (GL) / Serving: 12
Breadfruit
Food Serving Size: 120g
Glycemic Load (GL) / Serving: 18
Cantaloupe Melon
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 4
Cherries
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 3
Cranberry Juice (unsweetened)
Food Serving Size: 8 fl oz (250ml)
Glycemic Load (GL) per Serving: 16
Dates (dried)
Food Serving Size: 60g
Glycemic Load (GL) / Serving: 42
Figs (dried)
Food Serving Size: 60g
Glycemic Load (GL) / Serving: 16
Fruit Cocktail
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 9
Grapefruit
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 3
Grapefruit Juice (unsweetened)
Food Serving Size: 8 fl oz (250ml)
Glycemic Load (GL) / Serving: 11
Grapes
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 8
Kiwi Fruit
Food Serving Size: 120g
Glycemic Load (GL) per Serving: 6
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Above source: http://www.diet-i.com/gi-per-food-serving/glycemic-load-fruit.htm
Cheers, Sally
Beet Salad Surprise
ReplyDeleteCourtesy of Mary Vance, NC
1/2 - 1 large red beet
1-2 carrots
1 apple, pink lady or fuji
1/4 c chopped walnuts (pecans or almond slivers are good variations)
2-3 Tbs. shredded coconut meat
1 tsp. Olive oil
1/8 c raisins (optional)
Grate beet, carrots, and apple in a large bowl. Toss with olive oil. Sprinkle nuts and coconut; toss all ingredients together. Adjust to taste; garnish with a pinch of nuts and coconut on top before serving. Raisins make a great optional topping that kids love!
Makes four 1/2 cup servings.
Nutritional Info per 1/2 cup:
Calories: 106
Protein: 2.45 g
Carb: 10.4 g
Total Fat: 6.7 g
Monounsaturated fat: 1.9 g
Polyunsaturated fat: 3.1 g
Saturated Fat: 1.4 g
Cholesterol: 0 mg
Fiber: 1.53
Vitamin A: 391 RE; 39% daily allowance
Vitamin E: 1.36mg; 13% daily allowance
Folate: 20mcg; 9% daily allowance
Magnesium: 28 mg; 8% daily allowance
Potassium: 197mg; 9% daily allowance
Iron: .57mg; 5% daily allowance
Hi all,
ReplyDeleteThis is a great dressing for salads or steamed veggies...courtesy of my friend and colleague Robin Nielsen.
Robin's Avocado Dressing
A quick and delicious dressing for all vegetables raw, or cooked.
Ingredients
1/2 avocado
1/2 cup olive, sesame or walnut oil
1/2 tsp sea salt
1 clove garlic
1 tsp maple syrup
2 tsp fresh lemon juice
Directions:
Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings to your liking. Toss on vegetables and enjoy!
Simple Raw Kale & Avocado Salad
ReplyDelete1 large bunch Kale, cut chiffonade (sliced in thin strips)
1 TBS Olive Oil
1 TBS Tamari (Wheat Free Soy Sauce) or 1 tsp sea salt
1 small Avocado, diced
In a large bowl, place kale. Add olive oil and tamari or salt. Massage kale with hands until it becomes soft. Add diced avocado and toss to combine.
Serve immediately