Coconut Chia Blueberry Pudding
You will need:
1 cup full fat organic coconut milk
2 teaspoons vanilla extract
1 teaspoon each: cinnamon and cardamom
pinch of salt
1/3 cup blueberries, fresh or frozen
3 tablespoons chia seeds
Combine coconut milk, water, cinnamon, cardamom and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 2 -3 minutes.
Add chia seeds, almonds and blueberries and mix well. Let stand for 5 minutes before eating.
For the roasted cauliflower:
1/2 teaspoon each: salt, cinnamon and nutmeg
For the quinoa with greens:
2 teaspoons melted coconut oil or olive oil
1 medium yellow onion, chopped
1 inch fresh ginger root
1 teaspoon each: turmeric, chile flakes, cinnamon, and cumin
2 cups water
1 cup quinoa
1 teaspoon sea salt
1 tablespoon apple cider vinegar
4 cups kale
Roast the cauliflower: Preheat oven to 425. Toss the cauliflower florets with coconut oil and spices. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat.
Add the onion and ginger and cook about 5 minutes. Add spices and stir. Add water and quinoa.
Bring the mixture to a boil, then cover and reduce heat to a simmer.
Chop kale and add it to the pot. Cook for 15 minutes, then remove the pot from heat.
Fluff the quinoa with a fork. Stir in the salt and vinegar. Divide the quinoa into bowls.
Top with roasted cauliflower.
Wild Rice and Mushroom Pilaf
1 cup brown & wild rice blend
2 cups vegetable broth
1 tablespoon coconut oil1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces shitake mushrooms, sliced
1 teaspoon each: sage, thyme, oregano and salt
½ cup chopped pecans
Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and sauté the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.
Combine the cooked rice and mushroom mixture, and stir in the pecans. Adjust any seasoning to taste, and serve warm.