Wednesday, June 3, 2009

Share Your Recipes!

5 comments:

  1. 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.

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  2. Hi folks! Took me a while to find "glycemic load" for fruits so thought I would share it for those who might be interested:
    Apple
    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
    ----------------------------------
    Above source: http://www.diet-i.com/gi-per-food-serving/glycemic-load-fruit.htm

    Cheers, Sally

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  3. Beet Salad Surprise
    Courtesy 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

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  4. Hi all,

    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!

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  5. Simple Raw Kale & Avocado Salad


    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

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