Browsing Tag

ancient grains

Food + Recipes

Meditteranean Farro Salad w. Tomatoes & Cucumbers

September 11, 2016

Our family often eats a Mediterranean-style diet which emphasizes eating primarily plant-based foods, whole grains, fish, legumes and nuts. Healthy fats such as olive oil are incorporated and herbs and spices are used to add flavor. Grain bowls and salads are simple to make and are light, yet satisfying. They’re typically composed of a grain and topped with veggies, a protein and a dressing. Farro is an ancient grain that’s a good source of protein, fiber and nutrients like magnesium and iron. This versatile dish can be served…

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Food + Recipes

California Citrus Salad w. Quinoa & Toasted Walnuts

March 8, 2015

Mildly sweet oro blanco grapefruit and luscious blood oranges and are paired with peppery arugula, tiny pearls of quinoa, creamy avocado and crunchy walnuts for a simple, healthy and delicious salad. It doesn’t get more “California” than this! Gather 1 cup cooked and cooled quinoa 2 medium blood oranges 1 oro blanco grapefruit 1 avocado 2 cups arugula, washed and dried ¼ cup chopped walnuts, lightly toasted ¼ cup torn mint leaves pinch of sea salt Method Using a sharp knife, slice the ends from the citrus…

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Food + Recipes

Quinoa Salad w. Pears, Baby Spinach & Chick Peas in a Maple Vinaigrette Dressing

December 16, 2013

Super healthy and hearty, quinoa is spectacularly versatile. This delicious salad from the Gluten-Free Goddess makes a nice light and flavorful dish ideal for lunches, picnics and potlucks. Gather 1 cup quinoa 2 good handfuls of baby spinach leaves 1 large ripe pear or apple, chopped 1/2 cup chilled chick peas 2 tablespoons fresh chopped parsley Handful of pan toasted pecans Handful of dried cranberries Sea salt and fresh ground pepper, to taste Maple Vinaigrette Dressing 4 tablespoons extra virgin olive…

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Food + Recipes

Quinoa & Cauliflower Cakes w. Ramps

October 21, 2013

Simple, healthy, whole food is anything but ordinary in Vegetarian Everyday by David Frenkiel and Luise Vindahl. The creators of the Green Kitchen Stories blog are known for their creative flavor combinations, gorgeous styling, and colorful photography. This is one of our family’s favorite recipes from the vibrant cookbook. The cakes can be served warm or enjoyed cold the next day. Gather 1 cup quinoa 1 2/3 cup cauliflower florets, from one medium head of cauliflower 6-8 ramps (or wild leeks), cleaned and coarsely chopped*…

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Food + Recipes

Mushroom Poblano Tart in a Cornmeal Crust

October 14, 2013

Inspired by a polenta cornmeal crust from the book Ancient Grains for Modern Meals by Maria Speck and a mushroom poblano filling featured in Bon Appétit, this easy-to-prepare tart is perfectly delicious any time of day. Cornmeal, poblano chile peppers and crimini mushrooms make a divine flavor combination—and if you’d like, you can roast the poblanos first to give them extra depth. Gather Crust 1 cup vegetable broth 1 cup filtered water 1/2 teaspoon sea salt 3/4 cup polenta or corn grits…

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