Grain Salad with Honey & Saffron Dressing

Couscous, Quinoa, Wild Rice, Barley....etc....

1 kg butternut pumpkin, peeled, deseeded and chopped
2 red onions, cut in wedges
1 red capsicum, deseeded and cut into chunks
2 tbsp olive oil
1 1/2 cups couscous
200 grams of chopped apricots
100 g craisins
1 3/4 to 2 cups vegetable stock, hot
2 oranges, peeled and segmented

For the dressing
100 ml grapefruit juice
1 tbsp honey
a pinch of saffron threads
2 tbsp olive oil

Preheat the oven to 200 degrees°C.  Mix the pumpkin, onion and capsicum with the olive oil and roast this for 25- 30 minutes or until cooked. Let cool slightly and then peel capsicum and slice into strips.

Combine couscous, apricots, craisins and stock in a bowl and cover with glad wrap or a tight fitting lid until all liquid is absorbed.

Mix the pumpkin and onion with the couscous, apricots, sultanas and orange segments

Dressing - Method
Heat the juice, honey and saffron in a small pan until it comes to a boil, then set aside to cool. Whisk in the oil and season to taste. Stir the dressing into the salad and serve.

Green Chili Sauce (raw)

Recipe for the tantalizing Green Chili Sauce she used as a dip for the Freedom Wrap (pumpkin and sun garden pate, sprouts, cucumber, avocado and pickled daikon radish rolled in collard greens) and as a dressing for the Chili Bowl (quinoa, roasted garlic chili, steamed greens, avocado, scallions, green chili and garlic tahini sauce).

Green Chili Sauce (raw)

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1 to 2 anaheim chilies - start with one and add more as necessary to reach level of heat

1/4 cup + 2 T olive oil

1 clove garlic

1/2 tsp. ground cumin

1/4 cup lime juice

1/2 bunch of cilantro

1 + 1/4 tsp salt

1 cup water

1 tsp. red chili flakes

1/2 tsp. Pepper

*seeded jalapeno may be substituted for Anaheim chilies

Instructions:

Place all ingredients in a blender and mix until smooth.

Chill and enjoy!

Quinoa with Garlic, Kale and Sun Dried Tomato

Ingredients:

1 cup quinoa

1 3/4 cup organic broth (veg, chicken, your choice)

1 T extra virgin olive oil + dollop for your quinoa

3-4 cloves garlic, minced

1 bunch kale, chopped into bite size

1 can sun dried tomatoes in oil, julienned

Green Chili Sauce to drizzle on top

Salt and pepper to taste

Instructions:

Heat a medium sauce pan with the dry quinoa. Shake every 20 seconds until the quinoa is nicely toasted. Add broth, dollop of olive oil and sprinkle of salt. Bring to boil. Stir the contents, reduce to low heat and cover for 15 minutes or until quinoa is nice and fluffy.

Wash and chop your kale into bite size pieces and place aside. Finely mince the garlic cloves and place aside as well. Heat olive oil in a large saute pan adding the garlic. Heat occasionally stirring until slightly browned. Add kale and mix well letting the leaves wilt. Add sun-dried tomatoes and stir. Keep on medium heat, stirring occasionally for 5-8 minutes.

Add cooked quinoa to kale/tomato and mix well. Keep on low heat allowing the quinoa to absorb the oils and flavour for 1-2 minutes.

Serve while warm drizzling green chilli sauce on top.

Traditional Macrobiotic Bowl

Hard to go wrong here. Clean and satisfying and you can switch up your bean and veg according to your mood!

Ingredients:

1 cup quinoa or brown rice

1 3/4 cup organic broth (veg, chicken, your choice)

1 bunch dark leafy green (kale, chard, collard greens)

3 red beets, peeled, steamed and diced

1 avocado, sliced

1 cup beans (e.g. white bean, black-eye, garbanzo)

Green Chili Sauce to drizzle

Sesame seeds, sliced green onion ends and salt to garnish

Instructions:

Cook your quinoa the same as mentioned in the above recipe or brown rice according to the package.

Steam your chopped leafy greens for about 5 minutes or until bright green.

If you have time, soak and cook your own beans. If not, make sure you rinse your canned beans well to help the digestive process.

Scrub your beets well and peel if necessary. Place in steamer for 20-30 minutes or until  easily pierced by a fork.

Slice the avocado into thin slices and sprinkle with sesame.

To serve:

Place the quinoa/rice in the center of bowl. Make a small bundle of the greens followed by the beans and beets. Place the avocado slices on top, drizzle with Green Chili Sauce and garnish with sesame, salt and green onion ends.

Food made from fresh, seasonal, pure, quality, organic ingredients that are treated with creativity, care, and love. Food has the power to nourish the mind, body and soul. Serving this sort of food with loving intentions can do that, while providing an abundance of energy. I want to help people learn to listen to their bodies, to be able to take care of it and simply thrive. The better we all feel throughout out day the more positive energy we're going to inflect into the world.

Veggi Dressings

Fresh Cucumber and Cilantro Dressing


1 large haas avocado
2 cups coarsely chopped cucumber
10 small sprigs of cilantro
Splash of flax, hemp or olive oil
2 tbsp lemon juice
1 tsp salt


Blend

Lemon (or Lime) Paprika Dressing  - perfect for leafy greens, like kale and arugula, garnished with fresh herbs such as parsley and cilantro. For a creamy contrast, a diced, half an avocado complements the crunchy greens fabulously. Hungarian paprika, with its sweeter flavour and bright red colour (mmmmm)

Lemon Paprika Dressing
Yields approximately a 1/4 cup
Ingredients:

2 Tbsp lemon juice (juice of a large lemon)
1 Tbsp extra virgin olive oil
1 Tbsp paprika
1 Tbsp yacon syrup
1/2 tsp ground black pepper or rainbow pepper
a pinch of cayenne pepper (optional)
a pinch of salt (optional)

Equipment:
A small mixing bowl
A whisk or fork to mix

Combine all the ingredients thoroughly. Add cayenne pepper and salt to taste, if desired. Serve with 2-4 cups of chopped greens.
Variation: Replace 1 Tbsp of lemon juice with 1 Tbsp of lime juice for a refreshing change in flavour. It will be milder, more fragrant, and less tangy.