Apples and Butternut Squash

Crock Pots are wonderful for easy, everything-in-one-pot meals. I love recipes that combine fruits and vegetables. 

Recipe

This recipe makes a lovely side dish to curries, grilled chicken or fish.

• 1 Tbs. organic grass-fed, Ghee

• 1/2 ts ground Ceylon Cinnamon

• 1/4 tsp ground Nutmeg

• 1 lb organic Butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)

• 2 large tart organic Apples, cored, cut into 1/2-inch cubes (4 cups)

• 1/2 organic White Onions, chopped

• 2 Tbs. pure Maple syrup

• 1 Tbs. Balsamic vinegar

Combine spices in a small bowl, and set aside.

Put squash in Crock-pot. Add apples and onion. Sprinkle with spices and add maple syrup.  Stir to combine well.

Cover and cook on LOW for 6 - 7 hours, or until vegetables are tender.  Stir in butter and adjust seasoning just before serving.

~ En Guete! ♥

Tart Cherries Invade Unsuspecting Brown Rice!

A lovely blend of flavors, fit for a luncheon served with a grilled fish or lime glazed chicken breast. Keep some tart dried Cherries around for this impromptu dish.  In a pinch you may substitute dried Cranberries.

You may cook the Gaba rice in advance (like early morning) since it takes about 35 - 40 minutes, and leave pot out until you're ready to make the Pilaf. I always have pine nuts in my freezer for immediate availability.

Recipe

Serves 8

• 1 c.  chopped organic Green onion
• 2 c.  chopped organic Celery
• 1/2 c.  dried, Tart organic Cherries
• 1/2 c. Pine Nuts
• 1 Tbs. chopped fresh organic Thyme (or 1 teaspoon dried)
• 1/2 tsp.  ground Black pepper
• 1 Tbs. Coconut Oil (or Virgin Olive Oil)
• 2 c. cooked brown Gaba rice (may use Wild Rice)

Put onion, celery, cherries, nuts, thyme, pepper and oil in a large skillet.

Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well.

Cook 3 to 4 minutes, or until thoroughly heated.

That's it, simple and scrumptious!

~ Enjoy! ♥

Baked Tomato Saucers

In this photograph, Mom is making Middle Eastern couscous (mograbiyeh) from scratch, I mean the ingredient, not the dish.  It starts with a handful of bulgur wheat, flour and water, and a lot of patience as you spray the wheat, add flour swirl the grains around until coated and not stuck to each other, spray with water, add more flour...etc.. until the couscous are the size you want them to be!

One of the side dishes my sister SA made was this recipe for Baked Tomatoes. I have modified it to fit in with our Anti-Cancer diet... but it's just as delicious. I call these Saucers because I use beefsteak or heirloom tomatoes, and they're huge!

Baked Tomato Saucers

• 2 large ripe organic Beefsteak or Heirloom Tomatoes, sliced 1/3" thick

• 3 c. Gluten Free Bread crumbs (tear bread into tiny pieces)

• 1/2 c. organic Parsley, chopped

• 1 tsp. fresh Thyme leaves, minced

• 1 tsp. Sea Salt

• 1 packet Stevia or 1 tsp. Birch Xylitol

• 1/4 c. Virgin Olive Oil

• 1 c. shredded Almond or Rice Cheese (if you are eating dairy, use 3/4 c. Parmesan Cheese)

Preheat oven to 325º F (165º C).

Place tomatoes on large baking sheet lined with parchment paper.

Mix the rest of the ingredients in a bowl.  Divide bread mixture evenly among the tomatoes, pressing down a little.

baked tomato

Place in middle of oven and bake for 35 - 40 minutes, or until tops are crisp and tomatoes are soft.

baked tomato2

Excellent with grilled meats... choose organic chicken, wild caught fish, or a 3 oz. serving of grass-fed lamb or beef.

~ Bon Apetit! ♥

Quinoa - Apple Salad with Lime Dressing

Quinoa, once called “the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is a complete protein containing all eight essential amino acids and iron.

Quinoa

Ingredients

• 2 c. Water or brewed Green Tea

• 1 c. uncooked Red Quinoa

• 2 organic Scallions, chopped

• 1 stalk organic Celery, finely chopped

• 1/2 organic Apple with skin, finely chopped

• 2 Tbs. organic Parsley, chopped

• 2 Tbs. Virgin Olive oil

• 1 Tbs. lime juice

• 1 tsp. Cumin

• 1/2 tsp. Sea salt

Combine water and quinoa in a medium saucepan. Bring to a  boil. Reduce heat' simmer, covered, 10-12 minutes or until water is absorbed. Stir. Cover and let stand for 15 minutes.

Transfer to a large non-metal bowl, and set aside.

Add apple and veggies to quinoa and toss.

Combine oil, lime juice and spices, whisk until blended.  Pour over salad and toss again.

Makes 4 servings

~Bon Appetit! ♥

Curried Quinoa and Greens with Coconut Dressing

This recipe contains ingredients that enhance Cellular Damage Control! Quinoa contains the amino acid lysine, which is essential for tissue growth and repair.

Quinoa, once called "the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

The recipe below adds Kale, another 'fantastic food'.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidants, and sulphur-containing phytonutrients. If you make the recipe with Green Tea instead of the other suggested liquids, you'll dramatically increase the Antioxidant benefits!

Curried Quinoa and Greens

Makes 6-7 servings about ½ c. each

• 2/3 c. red Quinoa
• 2-½ c. Water, Green Tea or no-sodium Veg Broth
• 3 c. young Kale, lower stems removed, and chopped into bite size pieces
• 1 tsp. Curry powder
• Pinch Sea Salt

Coconut Dressing

• 3 Tbs unsweetened light Coconut Milk
• 2 tsp. fresh squeezed Lime juice
• ¼ tsp. Curry powder
• 1/2 tsp. Stevia
• ¼ c unsalted, dry roasted Almonds

Toast the quinoa for 5-6 minutes in a 4-quart sauté pan over med heat, until fragrant, gently stirring from time to time.  Add water or broth, kale, curry and salt; cover and raise temp to high.  Bring to a boil.

Lower heat and simmer until the quinoa and kale are tender, the quinoa ‘tails’ have popped, and liquid is absorbed, about 15 mins.

Remove pan from heat and transfer mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, ¼ tsp. curry and stevia, and whisk together briskly.  Pour the coconut mixture over the quinoa and toss to combine.  May be served warm, or chilled.

Sprinkle with almonds just before serving.

~ Bon Apetit! ♥