July 29, 2015

Summer Meal: Quinoa, Grapefruit, Fennel, Avocado

Summer is here. Relax, enjoy cool, colorful meals, and take in the brilliance of the moon as it grows to fullness. This is the thunder moon, time of dramatic skies, electric lightning, and brilliant sunsets.
Enjoy these recipes and be well.

Quinoa Pilaf

You will need:

1 cup quinoa
½ teaspoon each: salt, turmeric, and cinnamon
1 cup fresh peas
1 bunch spinach
2 handfuls fresh basil, minced
5 medium radishes, chopped
1 bulk fennel, sliced
juice of 1 lemon
3 Tablespoons olive oil
½ teaspoon salt

Rinse, drain, and cook quinoa in 2 cups water with turmeric, cinnamon, and salt.
Add peas during the last 5 minutes of cooking.
Meanwhile, chop / mince all other ingredients and mix together in a large bowl.
Add cooked quinoa, mix well to incorporate, and enjoy!


You will need:

½ head green or Napa cabbage, thinly sliced
1 bunch fresh dill, minced
1 bunch fresh cilantro, minced
1 bunch fresh parsley, minced
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon sea salt
2 tablespoons brown mustard
¼ cup olive oil

Slice cabbage.
Mince the fresh herbs.
Place in a large bowl.
Wisk all other ingredients together. Pour them over the cabbage and herbs.
With a wooden spoon, bruise the cabbage until it becomes watery and all the juices from the sauce are incorporated.
Set aside in the refrigerator overnight for best results.

This dish is wonderful for a picnic along with hard-boiled egg salad and cornbread.

Beet and Grapefruit Salad

You will need:

1 pound red and golden beets
Beet greens

1 large grapefruit
¼ cup olive oil
1 teaspoon salt
1 ripe avocado

Chop and steam the beets.
Add beet greens on top during the last 5 minutes of steaming.
Meanwhile, peel and chop grapefruit and avocado.
Place in a large bowl with olive oil and salt.
Set aside.

Once the beets are soft enough to poke through with a fork, remove them from the heat, rinse under cold water, and place in the bowl with the rest of the ingredients.

Toss well and enjoy immediately!

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