Thai Quinoa

1 cup dry roasted quinoa
2/3 cup coconut milk
1 cup water
A pinch of sea salt
1/2 cup red pepper, diced
2 cloves garlic, minced

 

 

  1. Rinse quinoa.

  2. Bring coconut milk and water to a boil.

  3. Add quinoa, salt, and garlic.

  4. Bring back to a boil, cover, and reduce heat.

  5. Cook for 12-15 minutes or until the liquid is absorbed.

  6. Remove from heat and stir in red peppers and sesame oil.

  7. Let sit covered for 5 minutes then serve.

Steamed Kale with Daikon

1 bunch lacinato kale, chopped with stems
1/2 medium daikon radish, chopped into 1/2 inch chunks
1 tbsp tamari
1 tsp toasted sesame oil
1 tbsp brown rice vinegar

 

 

  1. Heat a medium sized pot with 2 inches of water.

  2. When the water boils, add kale and daikon radish, blanch for 2 minutes.

  3. Drain in a colander and transfer to a large mixing bowl.

  4. Add all other ingredients and mix well, tasting to adjust amounts to your desire.

 

 

 

This dish includes all of the five tastes: Sweet, sour, bitter, salty, and pungent. It can be helpful in bringing balance to the system after a period of not-so-healthy eating. 

For variations:

  • Add some dulse flakes and sesame seeds. 

  • Add some toasted pumpkin seeds or walnuts.

  • Also try adding other vegetables you like such as cauliflower, broccoli, string beans, or asparagus

Black-eyed Pea Salad

1 cup black-eyed peas
2-3 cups water
1 tbsp whole grain or dijon mustard
juice of 1/2 lime
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/3 cup sun-dried tomatoes, finely chopped
1/4 cup parsley, diced
1/2 tsp sea salt, or more to taste
lettuce, arugula or spinach leaves (optional)

 

 

  1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.

  2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.

  3. Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.

  4. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.

Napa Cabbage, Carrot, Black Sesame Salad

1/2 medium napa cabbage, very thinly sliced
1 large carrot, grated
1 tsp sea salt
Juice of 1/2 lemon
1/4 cup black sesame seeds

 

 

  1. Toss the cabbage and carrot in a bowl and rub salt into them.

  2. Place a clean paper towel over the vegetables and add another bowl on top of the towel to press the water out of the vegetables. Feel free to add additional dishes as weights. Press the vegetables for 30 minutes or longer.

  3. Once salad is pressed, rinse the salt off by filling the bowl with water and drain well.

  4. Add lemon juice and mix so that salad is evenly coated.

  5. Top with sesame seeds.

Roasted Cauliflower with Millet

1 medium head cauliflower, florets only
Extra Virgin Olive Oil
1 tsp sea salt
1 cup millet
2 1/4 cups water
2 cloves garlic, sliced
1 tbsp umeboshi vinegar
Sea salt and black pepper to taste
Handful of chopped parsley

 

 

  1. Heat the oven to 350° F.

  2. Toss the cauliflower florets into a drizzle of olive oil and season with salt and pepper. Put them on a baking sheet and roast for 40 minutes or until the cauliflower is brown and tender.

  3. Meanwhile, wash the grains.

  4. Bring water to a boil and add grains and 1 teaspoon of sea salt and garlic.

  5. Reduce heat to low and simmer covered for 20 minutes until grains are cooked and water is absorbed.

  6. Turn the heat off and let sit, covered for 5-10 minutes.

  7. Add the cauliflower, umeboshi vinegar, and a bit more olive oil.

  8. Garnish with chopped parsley and serve.

 

 

 

  • For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.

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