Quinoa with Roasted Broccoli & Avocado Sauce

A super simple and healthy main or side. Makes 2-4 servings.

Puree in food processor:
1 avocado
1/2-1 cup fresh cilantro
1 tbsp olive oil
1 tbsp ginger
1 clove garlic
1 tbsp lime juice
1/4-1/2 cup water, depending on preferred consistency
Add salt to taste

Preheat oven to 350F
Toss with olive oil, salt and pepper:
4-5 cups broccoli florets
1 onion, chopped in relatively large pieces
Spread broccoli on roasting pan and roast for about 20 minutes until cooked

While broccoli is roasting, cook 1 cup quinoa
I like to rinse and soak quinoa for at least 15 minutes before cooking
Use ratio of 1 part quinoa to 2 parts water
Should cook in about 15-20 minutes

Mix together cooked quinoa,roasted broccoli + onions, and avocado sauce and serve

Spiced-Up Vegetarian Split Pea Soup

This is more-or-less a basic yellow split pea soup with a few unique spices added for a flavor boost.

Saute for 3-5 minutes:
1 medium onion, diced
1 tbsp olive oil (or other oil)

Add and saute for about 10 mins until starting to soften"
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced

Add and saute for 1 min:
1 tbsp smoked paprika
1 tbsp dried thyme
1 tsp turmeric
1/2-1 tsp cayenne pepper

Add and stir together:
1 1/2 cups split yellow peas
5-6 cups water or vegetable stock (adjust quantity depending on how thick you want your soup)

Simmer until peas are tender and falling apart, about 45 minutes and then add:
1 tbsp lemon juice
Salt and pepper to taste.


A few servings ideas:
Sour cream or Greek yogurt
Hot sauce
Mustard (traditional Swedish way to eat split pea soup)
Fresh herbs like dill or parsley
Add cooked rice or other grain to make a more substantial meal

Pumpkin Pie Smoothie

Makes 2 servings

Combine in a blender:
1 cup canned or pureed pumpkin
1 banana
1 large carrot (or 2 small)
1 cup almond milk (or other milk substitute or milk)
1 cup water
1/2 cup oats
1 tbsp flax meal
1 tbsp maple syrup or honey or agave
1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg (or 1 1/2 tsp pumpkin pie spice)


This smoothie is packed with great-for-your-health ingredients. Here are just few:
Banana - Vitamin B6, Potassium, Magnesium, fiber
Pumpkin - Vitamins A, C, E, beta-carotene, potassium, fiber
Flax meal - Omega 3s, fiber
Oats - Antioxidants, protein, fiber
Cinnamon - Anti-microbial

Green Curry Lentils

This can be made with green lentils or mung beans or a combination of both.

The first step is to make a green curry paste - recipe here. If you want to skip this, you could also use a store bought green curry paste, but the homemade is great.

Saute in a pan until soft:
1 onion, diced
1 clove garlic, minced

Add:
1 cup of green lentils and/or mung beans
2 cups water
2-3 tbsp green curry paste (above or store bought)
Cook until the lentils/mung beans are soft, about 30 mins

Add:
3-4 cups chopped or baby spinach (or equivalent frozen)
Stir together until the spinach wilts

Stir in:
1 cup coconut milk (lite works fine)
Taste and add more green curry paste and/or salt if needed

Serve over rice. Basmati and jasmine are especially good.

Spicy Green Curry Paste

This is great in a variety of curries (think Indian or Thai style). You can also add it to soups, sauces, salad dressings, etc. for a little extra flavor.

The quantities below are rough. You could add more or less of each ingredient to get the flavor you prefer.

Process in a food processor until relatively smooth:
1/2 cup cilantro
1 jalapeno
1 tbsp fresh ginger
2 cloves garlic
1 tbsp olive oil
1 tsp fish sauce
Juice of 1 lime
1/2 tsp cumin
1/2 tsp coriander
1/2 black pepper

I usually don't use this all in one recipe, so I store the extra in a jar in the fridge. I am not sure exactly how long it will last but at least a week or so.