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BABY SPINACH AND RED QUINOA BOWL
by Marissa Schiesser CNP www.ahealthierme.ca
Easy
3 servings
Active time: 20 minutes
Total time: 30 minutes
4 cups of baby spinach
1 cup red quinoa
4 tbsp olive or flax oil
1 cup green peas
6 green onions, chopped
½ cup fresh basil, chopped
½ cup hazelnuts, chopped
3 fresh figs, cut in quarters
Himalayan Crystal Salt
Rinse quinoa well. If you have time allow quinoa to soak in water for 30 minutes then drain and rinse. You can also use sprouted quinoa for this recipe.
Put quinoa in a smallish pot with 1Ύ cups water.
Bring to a boil, turn down to simmer and cover and cook for 15 minutes.
Quinoa is done when the little ring around it separates and it is clear through the middle.
When quinoa is done stir in a pinch of Himalayan Crystal Salt, peas and green onions.
Put quinoa into bowls and arrange spinach with it.
Sprinkle on hazelnuts and basil and add 4 fig quarters.
Drizzle on a bit of flax or olive oil on top and sprinkle on a touch of Himalayan Crystal Salt.
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LENTILS, TOASTED ALMONDS, YOGURT SAUCE
by Marissa
Schiesser CNP www.ahealthierme.ca
Super Easy
4 servings
Active time: 20 minutes
Total time: 40 minutes
1 cup brown or French lentils
1 cup raw almonds
½ a lemon, juiced
3
tbsp flax oil
1
tsp dill weed
1
clove garlic, minced
1
cup plain thick yogurt
1
pinch Himalayan Crystal Salt
2
green onions, sliced (separate white and green)
Ό
cup parsley, chopped
4
dried figs, sliced
In a small bowl mix together lemon
juice, flax oil, dill, garlic, yogurt and a pinch of Himalayan Crystal Salt. Let sit.
Turn oven on to 375°
Put almonds in a baking dish and
roast for 10-15 minutes.
Drain lentils and dump into a large
bowl. Mix figs (set aside a few slices for garnish) and white part of green
onion into the lentils.
Have a taste of the yogurt sauce and
add more lemon or salt as desired.
Mix yogurt sauce, ½ the almonds and
half the parsley with the lentils.
Garnish with remaining almonds,
parsley and figs and the green part of the green onions.
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LUNCH TIME BLACK BEAN SALAD
by Marissa
Schiesser CNP www.ahealthierme.ca
Super Easy
4 servings
Active time: 15 minutes
1
can black beans, drain and rinsed
1
tbsp extra virgin olive oil
2
tbsp flax oil
2
tbsp raw apple cider vinegar
2
tomatoes, diced
1
red pepper, diced
1
cucumber, diced
1
handful of spinach, chopped
½
cup fresh dill or cilantro, chopped
Ό
cup kalamata olives, pitted
1
pinch of Himalayan Crystal Salt
Mix all ingredients together.
Add Himalayan Crystal Salt to taste.
Tips
If you want this salad to last a couple of days then keep the tomatoes
out and add them fresh each day.
Use whatever herbs are fresh and available. This could be parsley,
basil, cilantro or dill. Even better start a window box of herbs for the
freshest and best tasting.
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PUMPKIN GNOCCHI WITH HERBS
by Marissa
Schiesser CNP www.ahealthierme.ca
Kind
of Easy
6
servings
Active
time: 40 minutes
Total
time: 40 minutes
1½
cups cooked pumpkin
1
cup cooked potatoes, mashed
1½
cups spelt flour
1
egg
1/3
cup unsweetened almond milk
½
tsp nutmeg
½
tsp Himalayan Crystal Salt
2
tbsp butter
2
cloves garlic
Ό
cup chives, chopped
2
tbsp basil pesto
Combine pumpkin,
potatoes, egg and rice/almond milk in a large mixing bowl and sir till
incorporated.
Mix flour and Himalayan
Crystal Salt into the pumpkin mix until it forms a dough.
Bring 4 inches of water
in a large pot to a boil. Turn down to a simmer.
Test the dough: Roll 1
tbsp of dough into a ball and drop it into the simmering water. Let it cook for
about 2 minutes, until it floats.
The gnocchi should be
firm and chewy. If it comes out slimy, knead 4 tbsp of flour into the dough.
When the dough is right,
roll it into Ύ inch ropes and slice each rope into Ύ inch long pieces.
Cook gnocchi in small
batches so that it is not squished in the pot.
While gnocchi is cooking
make the sauce.
In a large saucepan heat
butter on medium. Add garlic and chives and sautι for 5 minutes.
Turn off heat and add
pesto.
As each batch of gnocchi
is cooked remove them with a slotted spoon, drain well and add to pan with
sauce, stirring to coat.
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ROASTED VEGGI BUNWICH
by Marissa
Schiesser CNP www.ahealthierme.ca
Super
Easy
4
servings
Active
time: 20 minutes
Total
time: 30 minutes
1
tbsp extra virgin olive oil
8
shitake mushrooms
1
zucchini, sliced
1
small eggplant, sliced
1
medium red onion, sliced
2
red peppers, chopped
3
tbsp flax oil
4
tbsp hemp seeds
1-2
cloves garlic
1
pinch of Himalayan Crystal Salt
1
log soft goat cheese
Ό
cup fresh basil, chopped
1
package clover or alfalfa sprouts
4
rye buns
Preheat oven to 400°.
Place mushrooms, zucchini,
eggplant and red onion in a single layer on 2 oiled baking trays. Rub the
veggies in the oil a bit and then flip them over.
Roast veggies for 20
minutes.
Place red peppers in a
food processor with flax oil, hemp seeds, garlic and a pinch of Himalayan
Crystal Salt. Puree until smooth. Taste and add more Himalayan Crystal Salt if needed.
Stir basil into the goat
cheese and place in fridge.
Spread bottom halves of
buns with goat cheese and top halves with red pepper puree. Top each bottom
with sprouts and then layer on veggies. Put the top on and enjoy!
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SLOPPY JANES
by Marissa
Schiesser CNP www.ahealthierme.ca
Super
Easy
4
servings
Active
time: 20 minutes
Total
time: 20 minutes
4
slices of spelt or rye bread
1
tbsp extra virgin olive oil
4
tbsp flax oil
1
can Romano beans, rinsed
1
small white onion, sliced
2
cloves garlic, 1 minced
12
fresh basil leaves
a
pinch of salt
4
leaves of kale, chopped
1
cup cherry tomatoes, quartered
Ό
cup pine nuts
Ό
cup kalamata olives, sliced
1
pinch of Himalayan Crystal Salt
In a large skillet heat olive oil on low/medium.
Add onions to the pan and
sautι for 5 minutes.
Add beans, garlic and
kale to the pan, stir and put a lid on it for 2-3 minutes.
While that cooks put pine
nuts in a dry pan and toast on low/medium for a couple minutes. While keeping
an eye on the pine nuts toast the spelt bread and rub half a piece of garlic on
the toast.
Place each slice of toast
on plates.
Take pine nuts off heat
when they are lightly browned.
Stir a pinch of Himalayan
Crystal Salt, basil leaves, tomatoes and olives into the beans. Let cook for one
minute.
Spoon bean mixture over
toast and top with pine nuts and drizzle 1 tbsp of flax oil on each piece
serving.
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TASTY GREEN BEANS
by Marissa
Schiesser CNP www.ahealthierme.ca
Easy
2 servings
Active time: 15 minutes
Total time: 25 minutes
2 tbsp extra virgin olive oil
½ bunch of dandelion greens or
spinach
1 tsp ginger, grated
1
pinch of Himalayan Crystal Salt
3 big handfuls of green beans
1 roasted red pepper, diced
½ package pea shoots or sprouts
Mix diced roasted red
peppers, ginger, Himalayan Crystal Salt and olive oil together in a small
bowl. If the red peppers were stored in olive oil you can omit the added olive
oil.
Put beans in a steamer
and steam for just 1 minute. This is enough to heat them through and keep them
crunchy.
Arrange dandelion greens
or spinach on a large serving plate while the beans are steaming.
Place beans on top of
greens and then sprinkle on red pepper mixture. Top with peas shoots or
sprouts.
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