quinoa

raspberry quinoa muffins with an almond crumb (vegan)

30th April 2017

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This garden breathes beautifully of our time here……

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and deeply grateful for the gifts it has given……

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raspberry quinoa muffins with an almond crumb

Makes 10 muffins.

A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light. The maple syrup can be replaced with ½ cup brown sugar plus ¼ cup/50g almond milk.

I made my own muffin liners by tearing up  12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin beforehand the liners behave nicely. If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.

for the quinoa

¼ cup/50g quinoa

½ cup/125ml water

for the almond crumb

½ cup/45g flaked almonds

2 Tbsp/25g brown sugar/coconut sugar

2 Tbsp/45g maple syrup

for the cake

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

¾ cup/220g maple syrup

 cup/65g mild-tasting olive/coconut oil

¼ cup/50g almond milk

1 Tbsp vanilla extract

zest of 1 lemon

¼ tsp fine rock salt

150g frozen/fresh raspberries

cook the quinoa

1.  Rinse and drain the quinoa, place in a pan, add water, and bring to a boil; then reduce heat to maintain a rapid simmer – simmer for 15 – 20 minutes, uncovered, until the water has evaporated. Turn off the heat; cover and let sit for 10 minutes, then measure out 1 cup/130g cooked quinoa – set aside.

2.  Preheat the oven to 180C/350F and fill a muffin tray with 10 liners.

prepare the almond crumb

3.  In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine – set aside.

prepare the cake

4.  In a large bowl, whisk together the flour and baking powder; set aside.

5.  In a medium jug, whisk together the maple syrup, oil, almond milk, vanilla, lemon zest, salt and cooked quinoa.

6.  Make a well in the centre of the flour mixture and pour in the wet ingredients, and using a rubber spatula, stir until well combined, then gently fold in the raspberries – be careful not to over-mix.

7.  Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop.  Spoon a teaspoon of the almond crumb on top of each muffin.

8.  Bake for 30 – 35 minutes, until golden or a toothpick comes out clean. Take the muffins out of the tin and place them on a wire rack to cool.

Serve with a generous dollop of Greek yoghurt.

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Goodness shared by Stacey

beetroot fennel quinoa pilaf with a leafy lemon garden herb salad

8th May 2014

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Create an INTENTION to practise conscious eating, connecting to your food with all of your senses and with a grateful attitude.  Here are a few mindful intentions that help to guide me.

Invite a feeling of gratitude and thanks by blessing your food before and after eating.

Nourish yourself by practising silence when eating your food.

Take the intention to always sit down to eat.

Eat only when hungry and drink only when thirsty.

Nutrients are better absorbed when meals are kept simple, not mixing too many different foods together.

Thoroughly chew your food and eat slowly.

Increase awareness and avoid drinking large quantities of liquid, especially cold when eating.

Open your heart by using candles, special dishes, flowers to create beauty around meal-time.

Never eat in an agitated or angry state and always eat in a calm, relaxed, settled and quiet atmosphere.

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beetroot fennel quinoa pilaf

A favourite way of serving this is with a freshly made still warm hummus and a leafy, lemon, garden herb salad. When I am short of time, I put everything into the pot to cook with the quinoa – not as aesthetically looking, but still deliciously tasty. This could be made with rice, barley, millet or any grain of choice.

ingredients 

1 cup quinoa

1½ cups water

1 small fennel bulb

1 medium beetroot

1 medium carrot

for the voggarane

2 tsp ghee

½ heaped tsp cumin seeds

½ heaped tsp coriander seeds

½ tsp pink peppercorns

2 Tbsp small black currants

1 tsp fine rock salt

preparation 

1.  Wash the quinoa and let sit in water for 10 minutes, drain and place in a saucepan with 1½ cups water, bring to boil, turn down the heat and simmer, covered until water has evaporated. (Try to just under-cook the quinoa slightly – it gives a nice texture and nutty bite).  Let sit undisturbed for 15 minutes.

2.  Finely slice the fennel, cut the beetroot and carrot into small uniformed pieces. (Cutting them small allows them to become tender quicker without overcooking the fennel.)

prepare the voggarane

3.  In a mortar and pestle, roughly grind the cumin, coriander and peppercorns – set aside.

4.  Heat ghee in a small pan, add cumin, coriander and peppercorns, saute for 1 minute, then add the fennel, carrot and beetroot – cover and saute on a low heat until just tender, 12 -15 minutes, stirring occasionally.

5.  Add currants and quinoa.  With a fork, fluff up the quinoa as you stir to combine, season with salt and garnish with finely chopped fennel fronds.  Serve warm or at room temperature.

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lemon leafy garden herb salad with a pine nut lemon dressing

for the salad 

a mixture of small garden leaves of parsley, fennel, mustard, spinach, lettuce and coriander

edible garden flowers

1 cucumber, peeled, seeded and sliced

1 avocado, cut into small cubes

for the dressing 

¼ cup pine nuts

1 Tbsp sesame seeds

½ juice of a lemon

pinch of salt

freshly ground pepper

¼ cup cold press olive/flax oil

preparation

1.  In a skillet, dry-roast the pine nuts and sesame seeds until golden, remove from heat and transfer to a bowl to cool, then roughly chop 2 tablespoons and set aside.

2.  In a blender, place the remaining pine nuts with the rest of the ingredients and blend on high for 1 minute.  While blender is running add the oil, blend until thick and creamy and transfer to a jar and set aside.

3.  Gently wash the garden flowers separately, and place on a cloth to dry. Wash and spin the salad leaves and place in a bowl with the cucumber and avocado.

4.  Shake the dressing and drizzle over the salad and lightly toss.  Sprinkle over the lemon rind, pine nuts and edible garden flowers.

Find a quiet place, bless, and enjoy with gratitude.

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Goodness shared from Stacey

soothing quinoa and dal kichadi

13th January 2014

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This is a magical meal I make a lot especially when travelling.  It takes no time at all and is much lighter than the brown rice version.

We have just spent some time in Israel, and this was the first time I had been back since leaving.  I love the vegetables in Israel which have a unique freshness and tastiness which I have not encountered anywhere else.  The cucumbers and oranges are AMAZING!

For the first week I used this opportunity to do a simple cleanse, and each morning, I walked through the Jaffa port to a quaint health food store ‘Niroli’ in Neve Tzedek and had a freshly made green juice.  The rest of the day was salads and this soothing warming kichadi for dinner.  Served with a simple grated beetroot salad and home-made pickle, it is a complete easy meal which soothes the mind, body and spirit.

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This was the only photo I took while in Israel in Jaffa, but I am so glad I did.  As now I am back to a European Winter, it is nice to be reminded of the light in Israel and how uniquely beautiful and amazing it is. P1070333 P1070332

soothing quinoa & dal kichadi

Serves 3 – 4

Inspired by Kristin,

ingredients 

¾ cup quinoa (preferably soaked for 20 minutes)

½ cup split moong dal

3 cups water

¼ tsp turmeric powder

1 tsp ghee

1 medium carrot

1 stick celery

½ cup chopped cabbage

½ cup broccoli florets

½ tsp tamarind paste/lemon juice

1 tsp jaggery/brown sugar

1 tsp fine rock salt

few rounds of ground pepper

¼ cup dried shredded coconut

½ cup fresh coriander, kale or young broccoli leaves, finely chopped

for the voggarane

1 tsp ghee

1 tsp cumin seeds

tsp asafoetida powder

1 Tbsp finely chopped ginger

¼½ tsp chilli flakes/1 fresh green chilli, cut with a slit into it

6 curry leaves, fresh

½ tsp rasam powder

to serve

ghee

lemon wedges

spicy pickle

preparation 

1.  In a saucepan, rinse the quinoa and dal, until the water runs clear – set aside to soak for 15 minutes, drain, then pour in 3 cups water, a spoon of ghee and turmeric powder, bring to a boil, turn down to a slow simmer – simmer for 30 minutes, uncovered.  You may have to add a little water if it looks like it is drying out.

2.  Cut the carrots, celery and cabbage into small uniformed pieces and add to rice and dal -simmer for 15 mins.  Depending on the desired consistency, add water.

prepare the voggarane

3.  In a small saucepan, heat a little ghee, when hot, add the cumin seeds, asafoetida, ginger, chilli, rasam powder and curry leaves – fry for 30 seconds, swish or stir pan for spices to fry evenly.

4.  Add the voggarane to the kichadi, along with the finely chopped broccoli – allow to simmer for a few minutes until the broccoli is just tender.

5.  Add tamarind, jaggery, coconut, salt and pepper to taste – combine well. Stir through the coriander, kale or broccoli leaves.

When serving, drizzle each bowl lavishly with ghee.  Serve with freshly grated beetroot and home-made pickle.

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Goodness shared from Stacey

brown rice and quinoa pancakes

28th July 2013

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I woke early to a thick fog and a fine mist that blanketed the world, then the gentlest, softest light tip-toed in.

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brown rice and quinoa pancakes

Inspired by ‘Earthly and Divine’ by Eva Cabaca.

I love these for their lightness and easy digestion. The second time I made these, I peeled and halved a banana and placed on a hot griddle with a tiny drizzle of ghee and cooked it until it browned on both sides. 

Serves 4

ingredients 

½ cup short-grain brown rice

½ cup quinoa

2 cups water

½ pear (ripe), cored and chopped

2 – 3 Tbsp dried shredded coconut

1 pinch fine rock salt

pre-soak 

1.  Rinse grains and soak separately overnight in 1 cup water for each.

preparation

2.  In the morning, place the grains with 1 cup of the soaking water in a blender.  Set aside the rest of the soaking water to use as needed. Add the pear, coconut and salt – blend into a smooth batter. Adjust the desired consistency by adding more water if it is too thick, or if you prefer a thin crepe batter, or add extra shredded coconut for a thicker pancake batter.  Take the time to blend until silky smooth.  The extra effort of thoroughly blending pays off.  Gritty pancakes don’t taste very good.  A powerful blender or food processor will help.

3.  Heat a nonstick or cast-iron skillet, drop in 2 – 3 large spoonfuls of batter, spread slightly to even out the batter.  Let it cook until bubbles appear at the top of the pancake and the underside is golden-brown.

4.  Flip over and cook the other side until lightly brown.

These are best served straight away, otherwise, they can be kept in a glass or porcelain dish, covered, to retain moisture.

Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red berries.

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Goodness shared from Stacey

sweet potato white bean herb & quinoa patties

26th March 2011

I have been hunting for a lentil or bean pattie dish for quite a while, but most of the ones I have found, sound less than appealing.  This variation was initially inspired by a chickpea one I discovered, however, the use of a legume and the herbs were about the only similarities.  As my sister’s husband does not eat eggs, I substituted tahini as the ‘sticky’ ingredient, which worked perfectly with the sweet potato.

Stacey and I have been taking turns with the cooking, so these have become a weekly favourite. Since the first trial, I have made these on ‘my turn’ about 4 times.  They are a perfect accompaniment to fresh hummus, which is a Tuesday treat at the health club cafe.  The smoothest, creamiest one I have tried so far has been from ‘Ali Baba’s Caravan’ in Jaffa. That was a treat my brother-in-law returned with yesterday.  Best eaten by the spoonful.  Mmmmm…..  I think the secret ingredient is the tahini that is made here, a few bottles of which will be in my suitcase upon my return. Delicious.

sweet potato white bean herb & quinoa patties

ingredients 

1 cup white (cannellini beans), soaked overnight

½ cup cooked quinoa

1 cup water

3 medium sweet potatoes, peeled and cut in chunks

olive oil

sea salt & freshly cracked black pepper

1 Tbsp tahini + extra for consistency

1 large handful fresh coriander leaves

1 large handful fresh mint leaves

1 large handful fresh parsley leaves

1 Tbsp black and white sesame seeds

breadcrumbs/flour (for rolling)

oil for frying

preparation 

1.  If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender – 1 – 2 hours.

2.  Bring the quinoa to boil in 1 cup water in a covered small saucepan, reduce to simmer until all water has been absorbed.  Let sit, covered with a piece of paper towel between lid and pan until ready to use.

3.  Place sweet potato chunks in a ceramic baking dish, add a drizzle of olive oil, sea salt and cracked black pepper and toss around. Roast in a 200 degree Celsius oven until tender.  Turn once during roasting.

Assembling 

4.  Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper in a large bowl – mix together with a fork, mashing as you go, then add in batches to a mini processor and pulse until all roughly combined (can leave some unprocessed for a rougher texture).  Return to bowl.  If the mixture is too sticky, add breadcrumbs for desired consistency to form patties.

Photo note:  First attempt = a little sticky.

5.  Spread sesame seeds and breadcrumbs/flour on a plate.  Using a dessertspoon, pick up spoonfuls of mixture and drop onto sesame plate.  Sprinkle seed mixture over pattie (prevents the mixture from sticking to hands), and using hands, form flat patties.

6.  Place on a dry plate and let sit in the fridge for approx. 30 minutes.

7.  When ready to serve, heat oil in a pan, and fry patties on both sides until browned.  Let drain on absorbent paper towelling before serving.

Serve with coleslaw, roasted beetroot or a raw beetroot salad, hummus or even better tucked inside warmed, fresh pitta with all of the above.

Goodness shared from Donna

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