Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.
2 tablespoons vegetable oil
1 tablespoon garlic paste
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder (as desired)
2 teaspoons cumin
2 teaspoon Himalayan salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish
Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Add bananas to a Food Processor . Blend until crumbly. Add coconut cream and blend until smooth.
Add ½ cup almond butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
Pour half of the mixture into a freezer-friendly – used Pirex . Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of almond butter over this layer of ice cream in a large zigzag pattern, creating big pockets of almond butter. Keep it uneven for more chunky swirls.
Pour the remaining half of the ice cream mixture over the almond butter swirl.
Drizzle the remaining 2 tablespoons of almond butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty almond butter swirls. Do not over-stir, as that will fully mix the almond butter into the ice cream and remove swirls.
Freeze for 3-4 hours, or until completely frozen. Allow to thaw for 4 minutes before scooping.
In a large bowl, mix together flour, sugar, baking soda. Then, add the eggs, vanilla extract, and pineapple.
Grease a 9×13″ baking pan with butter and pour the cake mixture. Let it bake for about 40 minutes or until golden brown.
When ready, poke holes in the cake!
1/2 cup salted butter
1/2 tsp vanilla extract
2/3 evaporated milk
1/2 cup sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
While waiting for the cake to be fully baked, heat the topping ingredients (butter, sugar, evaporated milk, and vanilla) in a medium sized sauce pan until it reaches a boil. Then, add chopped pecans and coconut flakes. Continue cooking for about 5 minutes on a medium heat, stirring constantly.
Pour the cooked topping evenly over the holes of the cake. SLICE and ENJOY !
Tabouli with Love, just what we needed for a relaxing and family Sunday. My girls got one more week to go of testing, and I’m so proud of how great they are doing and pulling it off! Putting soul and heart in the process …. love tastes LOVE !
☀️Happy Monday !
Yield: 8 people
8 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
4 chopped firm tomatoes
1 onion or 4 scallions chopped
1 cup extra Virgin olive oil
1/2 cup fresh lemon juice
Pink Himalayan Salt to taste
1/2 teaspoon pomegranate molasses or de-seeded (optional)
Lemon Zest (as desired)
Prepare the chopped parsley and mint and set aside.
In a large bowl, mix pomegranate molasses or de-seeded , chopped tomatoes, chopped onions/scallions with lemon juice, and salt.
Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
Serve cold garnished with romaine lettuce and french fries.