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AUGUST 28, 2010

Recipes
TABOULI, GLUTEN-FREE PDF Print E-mail
  • 2 cups water
  • 1 cup quinoa
  • Salt to taste
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup lemon juice (or more to taste)
  • 3 tomatoes, diced (or diced cherry tomatoes)
  • 1 cucumber, peeled and diced
  • 2 bunches green onions, diced
  • 1 cup fresh parsley, chopped

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa and enjoy!
 
PUMPKIN SOUP, GLUTEN-FREE, DAIRY-FREE PDF Print E-mail
  • 2-3 TBS Olive oil
  • ½ cup red onion, chopped fine
  • 2 cooking apples (or Granny Smith or Braeburn apples), chopped fine
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • 1 tsp curry powder
  • 2 tsp fresh ginger, minced
  • 1 cup coconut milk
  • 30 oz of pumpkin puree
  • 28 oz of vegetable or chicken broth
  • Salt to taste

In a small bowl mix curry powder, cumin, and fresh ginger. Set aside. In a large stockpot heat oil on medium heat. Sautee onion and apple until soft (about 3 min). Add garlic and cook another minute. Add ginger/curry/cumin mixture and cook another 1-2 minutes. Add pumpkin and broth. Bring to a boil, then turn back to a simmer. Simmer for 10 minutes. Turn heat off and let cool for 5 minutes. Puree in a blender (in small batches). Return to stockpot and add coconut milk. Reheat and salt to taste. Serves 8.
 
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