Whole Grain Summer Salad

 

This is a great salad for those warmer months when you crave fresh chilled ingredients.  It has a ton of texture. The lemon and vinegar help the flavors in this salad pop. 

 

Ingredients

 

1c. Uncooked TruRoots Sprouted Rice and Quinoa Blend- follow recipe on package. (You can substitute the Tru Roots grain blend with other grains, but if you are looking for a variety of textures, this is the best I found)

1/2c. Uncooked Kashi 7 whole grain Pilaf or Farro- follow recipe on package

1 can lentils drained and rinsed

2 diced red bell peppers

2 diced cucumbers - peeled and seeded

1/2 red onion - diced

4 minced garlic cloves

1/4 cup chopped cilantro

1/4 cup chopped parsley

2 T. olive oil or oil of your choice

1 juiced lemon

2T. & 1t. red wine vinegar

1 1/2 t. Kosher or sea salt

1/2 t. fresh ground black pepper

 

 

Procedure

 

1. Cook grains following recipe on package. Cool in fridge.

 

 

 

2. Mix the rest of the ingredients together and season to taste. Add in the chilled grains. Depending on the tartness of the lemon, you may need to add more vinegar to get enough acidity.

 

 

 

 



Quinoa and Spinach Casserole

I have made this dish many times for my son. He loves it and it is the only way I can get him to eat his spinach. When I make it for him I use low fat cottage cheese and Egg-Land's Best eggs. I feel at his young age the extra protein will be beneficial to his growth.



Ingredients

1 c. dried quinoa
2 c. water
pinch salt

1T. olive oil
10 oz. diced crimini mushroom (more nutritious than white button)
1 diced white onion
2 cloves garlic
1t. Italian seasoning
1 t. sea or Kosher salt
1/2 t. black pepper

1 lb. Spinach
1 C. cottage cheese or vegan cottage cheese
2 eggs or "flax egg" mixture (2.5T flax seed and 5 T. water which has been sitting for 10 minutes)

Procedure

1. Bring quinoa, water and salt to a boil and cook covered on low heat for 15 minutes. Let rest in the pot covered for an additional 10 minutes to let water absorb. Put in the fridge to cool. Can be made a day ahead of time.

 

 

 

2. In a large saute pan heat olive oil and add diced mushroom, diced onions,  minced garlic, Italian seasoning, salt and pepper. Cook over medium heat for about 30 minutes stirring occasionally until a paste-like consistency is reached and all liquid is gone. (This is called a mushroom "duxelle" mixture which adds a concentrated mushroom flavor to dishes). Place the mushroom duxelle in fridge to cool. This mushroom duxelle mixture can be used in other things like veggie burgers, pasta sauces ect. This can be made a day ahead of time. Sometimes I make a big batch and freeze it for use in a variety of different dishes.


3. Blanch spinach in lightly salted water. Chill in ice bath to stop cooking and preserve nice bright green color.

 

4. In a food processor add egg or "flax egg"... then add in cooled mushroom duxelle mixture and cottage cheese or vegan cottage cheese. Squeeze out water from spinach as best as possible and add to the processor as well. You can also squeeze out water from spinach by wringing out in a towel. Pulse ingredients together in food processor until combined. (You can leave the mushrooms whole if you want more texture or add in other vegetables of your choice). I put everything in the food processor so I can sneak in spinach for my son!
 

 

 

 

5. Pour spinach mushroom duxelle mixture from the food processor into bowl and mix with quinoa.

 

                        6. Prepare pan with oil and                           a light coating of bread crumbs.
 
 






 
 
 





 
 
 
7.  Bake at 350 for about 45 minutes.  The top will pick up a little brown color.

 



  

note: I usually make a double batch and freeze one

 

 



Peanut Butter Cookies

Peanut Butter Cookies

My wife loves these crunchy on the outside yet soft on the inside cookies of "awesomeness".  These cookies have gotten me "off the hook" a few times... works liked magic!

Ingredients

1 "flax seed egg": (Flax seed egg is an egg substitute of 1 T. ground flax mixed with 3 T. water (mix and rest 10 minutes)
1/2c. cup peanut butter-We used the natural Jiff brand.  I heard the all natural brand made a gritty cookie.
3T. canola oil
1t. pure vanilla extract
1/2c. brown sugar or Florida Crystals

1/2c. white whole wheat flour
1/2t. ground cinnamon
1/4t. pumpkin pie spice
1/2t. kosher or sea salt
1t. baking soda
1t. baking powder

1/2 t. white vinegar

Sugar for rolling cookies or Florida Crystals

Procedure

1.  Make "flax seed egg" and set aside

2.  In a food processor cream together peanut butter, canola oil, vanilla extract and brown sugar.

3.  Add flax seed egg to food processor and run until combined.  Mixture should tighten up.

4.  In a bowl mix together dry ingredients except vinegar.

5. Add wet ingredients into dry ingredients bowl including white vinegar.

6.  Mix until just combined.

7.  Roll cookies into balls and roll into sugar.

8.  Place on a parchment covered cookie sheet and press down with a fork.

9. Bake at 350 degrees for about 11-12 minutes or until done.

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ENJOY!

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