Archive for the ‘Recipes for Smart People’ Category

This is not really a recipe. This is intuitive. You toss it together to please your taste buds and give your tummy that happy, satisfied feeling. And we love that to be easy, right?

This salad was inspired by “Oh my gosh, Robert is here and I want to feed him something delicious and he is totally vegan.”  And it turns out that everyone loves this salad.

Ingredients

1 cup of cooked quinoa (red or black)  *Easy recipe

10 oz of cooked and cooled lima beans

Chopped cooked beets. I used fresh, however you could use canned. Be sure to drain them really well.

2 T Sesame Seed Oil.

Rice vinegar to taste

a  pinch of sugar

This salad is beautiful.

Mix Sesame seed oil and rice vinegar in the bottom of the bowl.

Add lima beans and quinoa.

Garnish top with beets.

Day 2. Mix leftover bean salad with fresh greens. You may want to add more sesame seed oil and rice vinegar.  Yummy!
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The easiest way to cook quinoa:

Rinse one cup of red or black quinoa.

Put in a saucepan and add 2 cups of water and bring to a boil.

Put on a lid and turn the stove off.

The quinoa will be perfect in about twenty minutes.

Quinoa is really handy to have in your refrigerator. It is a complete protein which you can easily add it to many things. I enjoy it beneath a fried egg, with a little cottage cheese in the morning.

More on Quinoa

Get Your Quinoa On!

Quinoa is delicious, easier to make than rice, and a complete protein! Gluten free, quinoa is not really a grain, but a seed. The Inca Indians fed it to their warriors in the spring to increase endurance and spiritual awareness.

I know you want that so here is how easy it is: Rinse 1 cup of quinoa  (red is my favorite)

Throw into a sauce pan and add two cups of water.

Bring to a boil. Let it boil for a minute. Put on a lid.

Turn of the stove and in about 15 minutes it will be perfect.

Have some peas left over from last night’s dinner? Scoop out some quinoa, add the peas and douse with a little olive oil, freshly squeezed lemon and a little salt and pepper and toss!

Olive oil, lemon and quinoa are a happy trio.

Create your own lunch heaven: add avocado and tomatoes or lima beans, or black beans and cumin.

Would you like  to feel more playful in your body?

Download my free hypnosis for Love the Skin You Are In. You may get up from listening and find yourself feeling full of fun!

Some people believe Thanksgiving is either a turkey with all of the traditional trimmings OR a Tofurkey.

The truth is that many vegetarians  will sit down to the traditional table with no intention of eating the turkey, but with a deep hope that the green beans will be free of bacon. And please pass the mashed potatoes.

I have found Channa, and Indian bean dish made with garbanzo beans, to be a perfect side dish for Thanksgiving. The vegetarians sigh in relief and I always get asked for the recipe.

No need for the vegetarian’s mashed potatoes to be lonely, these slightly spicy beans are perfect. If you can open a few cans, and know how to saute an onion, you can do this!

You need whole cumin seeds, turmeric, olive oil, a yellow onion, at least one jalapeno pepper, a small can of tomato paste, a chunk of fresh ginger, four cans of rinsed garbanzo beans (organic if possible) salt and pepper and that’s it! Oh, and a pot with a lid, big enough for all of the above, plus a can of water. You also need a blender or a food processor.

Throw into the warmed pot a Tablespoon of whole cumin seeds.

As you get excited by the smell, add the chopped onion and enough olive oil to saute this little aromatic delight.

Cook until the onions are soft.

Pour this into a blender.

Add the can of tomato paste, a cut and seeded jalapeño pepper (2 if you like your food hot), chopped ginger (A piece of ginger equivalent to two index fingers: more or less?? You can’t mess this up!), at least 1T turmeric, and water. Blend this really well.

Add to original pot the four cans of rinsed garbanzo beans.

Add mixture from blender. Cook this on high until it boils.

Turn it down to simmer and cover. Depending on the beans, this could take an hour or more.

You may have to add more water. You want the beans to feel soft and a sauce to have formed.

Add salt and pepper to taste. That's it!

Of course, this tastes even better once it has cooled and been reheated. This is a favorite at my house. We eat it cold with chips or crackers, and sometimes blended like hummus.

Channa is also great with great with potatoes, rice, or mixed with chunks of cooked squash or pumpkin.

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