Wild Salmon with Lemon and Dill

Posted by on May 23, 2011 in Gluten-Free, Main Courses, Recipes | 0 comments

Wild Salmon with Lemon and Dill This is a very easy and delicious recipe! I usually make a little extra sauce and toss some lightly steamed veggies like broccoli or asparagus in it to serve on the side. Ingredients: 1 pound wild salmon fillets 1/4 cup organic butter, melted 5 tablespoons fresh lemon juice 1 tablespoon dried dill weed 2 cloves garlic, crushed sea salt to taste freshly ground black pepper to taste Directions: Preheat oven to 350 F. Lightly grease a medium baking dish. Place salmon in the baking...

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Peanut Soba Noodle Salad

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Main Courses, Salads & Dressings, Vegan, Vegetarian | 0 comments

Peanut Soba Noodle Salad Ingredients: 454 g (16 oz) package soba (buckwheat) noodles 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments 3/4 cup organic peanut butter 1/4 cup brown rice vinegar 2 cloves garlic, crushed drizzle of toasted sesame oil big pinch of crushed red pepper flakes 1/4-1/2 cup hot water 4 spring onions, chopped 1/2 cup peanuts, chopped 350g (12 oz) extra-firm organic tofu, cut into small cubes (I usually saute mine first in some coconut oil) unrefined sea salt to...

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Farro and Roasted Butternut Squash

Posted by on May 23, 2011 in Appies & Sides, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Farro and Roasted Butternut Squash This is one of my all-time favorites, adapted from 101 cookbooks and well worth the effort of dicing the squash! 2 cups farro (Italian wheat) or barley (presoaked), rinsed and drained 2 teaspoons unrefined sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1/2-inch cubes (cut bulbous part off squash then slice skin off with knife) 1 large onion cut into bite-size strips 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup...

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Chickpea Spinach Curry

Posted by on May 23, 2011 in Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Chickpea Spinach Curry Ingredients: 2 tablespoons coconut oil 1 onion, chopped 2 cups organic corn kernals (if frozen, defrost first) 1 tablespoon Thai red curry paste unrefined sea salt to taste ground black pepper to taste 2 cloves garlic, crushed 1 inch piece of ginger, grated 1 can organic chickpeas, drained and rinsed (or used dried if you planned ahead!) 1 350g (12 oz) package extra firm organic tofu, cubed 1 bunch fresh spinach, stems removed 1 handful of fresh basil, choped Directions: In a large wok or...

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Curried Apple Couscous

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Curried Apple Couscous I’ve made this with mangos as well with yummy results! If you wish to turn this side dish into a main course simply add some tofu or tempe (see note below). 4 tablespoons unsalted butter (or coconut oil to make vegan) 2 teaspoons curry powder 1 medium apple, cored and chopped 1 small onion, diced 1 cup whole wheat couscous* (or quinoa to make gluten free) 1 3/4 cup water 1 teaspoon unrefined sea salt 1/2 cup pine nuts or pecans, toasted if desired Small handful of mint, chopped In a...

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Kitchari

Posted by on May 22, 2011 in Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Kitchari A variation of an ancient Ayurvedic recipe. Ingredients: 1 cup mung beans 1 cup brown basmati rice 1/4 cup coconut oil (vegan friendly) or ghee (clarified butter) for sauteing 1 tablespoon black mustard seeds 1 tablespoon of ground cumin seeds 1 tablespoon of coriander seeds 1 heaping teaspoon turmeric 1 heaping teaspoon curry powder 1 heaping teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon crushed red chilies 1 teaspoon pepper 2 onions, chopped 6-8 cloves garlic (minced) 1/3 cup minced...

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