Tag Archives: organic

Quick Quinoa Salad

27 Dec

Quick Quinoa Salad

This salad it so easy to make and quick too! So healthy, and you can have it made in 30min. Your friends will be asking for more! It’s also low fat, no oil is used. All ingredients used here are organic.

1 cup dried quinoa

2 raw carrots grated

1 raw golden beet  peeled and grated

2 large tomatoes diced

1 medium red onion diced

1 clove of garlic minced

1 handful or two fresh chopped cilantro

2 large purple kale leaves finely chopped

a can of rinsed chickpeas

1 large lemon juiced

4 or 5 splashes of apple cider vinegar

salt and pepper to taste

Rinse quinoa extremely well and drain. Cook in a medium pot: 2 cups water for 1 cup dried quinoa. Bring to a boil and reduce heat and simmer for about 20min. When cooked, remove from heat and let cool to room temperature. Meanwhile, wash produce. Grate the carrots into a large salad bowl. Grate the peeled golden beet into the bowl. Add the diced tomatoes, chopped red onion, finely chopped purple kale and cilantro. Stir well. Then added cooled quinoa and toss well. To make the dressing, mix the lemon juice, garlic, salt, pepper and apple cider vinegar. Mix well. Add to the salad and toss until well mixed.

Serves 4-6

tip: this is a great side dish or can be eaten as a main meal

Enjoy!

~jasmine

photo by: For The Love of Fiber on flickr.com

Potato Leek Soup

27 Dec

Potato Leek Soup

This soup is definitely comfort food for a rainy day. This soup is a meal in itself served with warm crusty bread. It is a soup I keep coming back to.

1- 2 medium sized leeks chopped

1 medium onion chopped

4 medium potatoes chopped (I use a combination of red, russet and yukon gold potatoes)

1 clove garlic chopped

1 spoon of oil

salt and pepper to taste

a dash or two of spices: thyme and rosemary

a big bay leaf

In a large pot, add oil and sautee leeks, onion and garlic over medium heat for a few minutes stirring frequently. Add the potatoes and cook another couple of minutes. Add the spices and cover the potatoes with water. Bring to a boil and reduce heat cooking until potatoes are tender. When the potatoes are cooked, remove from heat and let the soup cool to room temperature. Remove the bay leaf. Then, blend the soup in a blender (filling half the blender at a time) until soup is pureed and smooth. Return to the purred soup to the pot and reheat. Serve with warm crusty sourdough bread.

Serves 4

Tip: if you want more bite to this soup, then use white pepper

Enjoy!

~jasmine

photo by: Ann@74’s on flickr.com

Chocolate Strawberries

7 Oct

Chocolate Strawberries

So good! That’s all I can say about that. Great little dessert with a beautiful presentation.

12-14 large organic strawberries washed and dried

1 cup of semi sweet chocolate chips

wax paper

In a small saucepan, melt the chocolate chips over medium low heat. Stir frequently and very gently to melt the chocolate. Overheating the chocolate can cause it to become stiff and clumpy. As soon as it is melted and has a smooth consistency, remove from heat and dip in strawberries while twisting. Then place  strawberry onto the wax paper. Repeat for all strawberries. Place strawberries in the fridge to all chocolate to harden.

Tip: while dipping strawberries, work fast so that the chocolate doesn’t harden up. If chocolate in the pot hardens, it doesn’t work well to re-melt it!

Yummy!

~jasmine~

photo by flit on flickr.com

Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.

Yum!

~jasmine~

photo by elana’s pantry on flickr.com

Baba’s Borscht

26 Sep

Baba’s Borscht

Yes, it’s true. This recipe came from a wise woman Ukrainian Baba. It’s food for the soul and nourishing right down to the bone. You have never tasted beet soup so good!

4-6 large red beets grated

2 carrots diced

2 large russet potatoes diced

2-3 tomatoes diced

1 large bunch of fresh dill diced

2 cloves of garlic mined

1 large onion diced

a cup of cooked white beans (or canned beans well rinsed)

small handful of peas

salt and pepper to taste

a bay leaf

splash of oil

a splash of cream

In a large soup pot, add the oil and heat on medium heat. Add onions and garlic and sauté for a minute. Add potatoes, carrots, and tomatoes and sauté for another minute. Add beets, bay leaf and peas and stir well. Then add enough water to cover the mixture and bring to a boil. Then reduce heat to simmer and add the dill. Cook until beets and potatoes are tender. Serve in bowl and add a splash of cream. Serves 4-6.

Tip: if you bought bunched beets with the greens, then you can steam them and serve as a side dish.

Yum!

~jasmine

photo by stu_spivack at flickr.com

Green Beany Salad

26 Sep

Green Beany Salad

This salad is so easy to make, it’s all raw and packed with flavor! Great for potlucks!

a big handful of green beans

a big handful of yellow string beans

3-4 ripe red tomatoes

2-3 ripe yellow tomatoes

1 small red onion

1-3 cloves of mince garlic

1/2 bunch of fresh cilantro finely chopped

juice from 2 lemons

a spoon of fresh grated ginger

salt and pepper to taste

Wash the beans, tomatoes and cilantro. Remove the ends of the beans and chop then into 1/4 inch pieces. Diced the tomatoes. Dice the red onion finely. Mix all ingredients in a large salad bowl. Add the ginger, garlic, salt and pepper. Mix throughly. Add the lemon juice and cilantro and toss until well mixed.

Tip: add a splash of lime for a zestier tasting salad!

Enjoy!

~jasmine

photo by savorytart on flickr.com

Viva Kale

21 Sep

Viva Kale

This is so great as a vitamin packed side dish. Easy to make, full of color and healthy too. The secret combo of purple, red and yellow colors will make your mouth water!

1 head of purple kale, stems removed and loosely chopped

juice from 1 lemon

dash of maple syrup

2-3 diced roma tomatoes

15-20 yellow/orange grape tomatoes halved

a handful of raw (or roasted) pumpkin seeds

a splash of olive oil

salt and pepper to taste

In a pan, heat oil on medium heat and add the juice from the lemon, maple syrup and the spices. Add roma tomatoes and cook for one min. Add kale, remove from heat, cover for a minute to allow kale to wilt. Then add yellow tomatoes and stir until well mixed. Serve on a plate and garnish with the pumpkin seeds.

Viola! Yum…..

photo by: anthro_aya on flickr.com

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!

~jasmine~

photo by sweetbeetandgreenbean on flickr.com

Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!

~jasmine~

photo by michael.paul on flickr.com

Strawberry Spinach Salad

2 Jan

Strawberry Spinach Salad

This salad is so quick and tasty! You can prepare it in less than 15 minutes. It’s packed with vitamin C and lots of love. All ingredients are organic.

one bunch of spinach washed thoroughly

a small carton of fresh strawberries washed and sliced

1/4 to 1/2 of a red onion very thinly sliced (or diced)

a small handful of walnuts (optional)

dressing:

2 spoons of extra virgin olive oil

a spoon of balsamic vinegar

a dash of maple syrup

salt and pepper to taste

Wash the spinach thoroughly and then pat dry in paper towel to remove excess moisture.  Add spinach in a large salad bowl with the red onion. In a small bowl combine vinegar, oil, spices and maple syrup. Stir well until salt is completely dissolved. Add the dressing to the spinach and toss well to coat all the leaves. Sprinkle the sliced strawberries and walnuts on the top of the salad for a nice presentation.

Tip: try adding some fresh blueberries as well or thinly sliced apple for a tasty variation. I even like fresh Parmesan cheese grated on top!

Yum!

~jasmine~

photo by greenlagirl on flickr.com