Wheatberries w/ Pecans & Cranberries
12 oz hard wheatberries 1 medium onion, chopped 1 & 1/2 tsp coconut oil or olive oil 2 TBSP butter (can substitute extra oil if desired) 1 large garlic clove, finely chopped 1 tsp pure salt 1/4 tsp freshly ground, black pepper 1 cup pecans, toasted and chopped (0ptional) dried cranberries (as much as you want) Cook wheatberries in 6 cups of boiling water (unsalted), uncovered, until tender – somewhere between 60 & 75 mins. All the water should be absorbed, if not, drain. While wheatberries are cooking, cook onion in butter & oil in a heavy skillet over moderate heat,...
Read MoreMalaysian Rempeh Tempeh
1 pound soy tempeh, cut into roughly 1 inch squares (2 packages) 1 red chile pepper, seeded & chopped 2 shallots, roughly chopped 3 garlic cloves 2 tsp grated ginger 2 TBSP good quality ketchup or BBQ sauce 1 TBSP lime juice 1 TBSP tamari/soy sauce 1 TBSP water 1 tsp natural sugar (or 2 drops of liquid stevia) 3 TBSP coconut oil 1/4 cup chopped fresh basil or cilantro Steam the tempeh for 30 mins, drain & set aside. In a small food processor or blender, combine the chiles, shallots, garlic & ginger, process to a paste & set aside. Heat the oil in a large skillet over...
Read MoreQuinoa w/ Sauteed Veggies
1 cup quinoa 2 cups water 1/4 tsp pure salt coconut oil, butter, or ghee 1 onion, chopped 1 zucchini, chopped 1 green pepper, chopped 1 eggplant, chopped fresh basil to taste, chopped or torn apart w/ fingers pure salt & freshly ground, black pepper to taste Rinse quinoa well in fine mesh strainer. Add to dry pot and stir for a few minutes until the quinoa is dry & slightly aromatic. Add water & 1/4 tsp salt and bring to boil Lower to a simmer, cover & let cook for 10 mins. Remove from heat & let sit for 5 mins before uncovering. Saute veggies in oil (cooking the...
Read MoreQuinoa & Veggie Pilaf
1 cup quinoa 2 cups water 1 TBSP coconut oil, butter, or ghee 1/2 cup chopped onions 1 carrot, grated 3/4 cup frozen peas 3/4 cup frozen corn 1/4 cup chopped parsley (optional) Rinse the quinoa well in a fine strainer. Bring the water to a boil & add the quinoa. Cover & simmer 25 – 30 mins. In a medium skillet, heat the oil (or butter) & saute the onions for a few minutes. Add the carrot, peas & corn. Cover, turn off heat & let sit until the frozen veggies are heated through. Stir quinoa into saute pan with veggies & toss together. Add parsley if desired....
Read MoreVegetable Couscous
2 TBSP butter, ghee, or coconut oil 1 medium red onion, sliced 1/2 lb cremini or white button mushrooms, trimmed & thickly sliced 1/2 pound broccoli, cut into small pieces (about half of a large bunch) 1/2 pound red bell pepper, diced (1 large pepper) 1 cup whole grain couscous 2 tsps pure salt In a medium saucepan, warm the oil over medium heat. Add the onion & saute for 2 mins. Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize. In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil. Pour the...
Read More
Recent Comments