Summer Picnic Recipes!

Quinoa with Mixed Vegetables

by ALAN ROETTINGER

May 1, 2008

Serves 8. Quinoa, a staple of the Incas, is a gluten-free whole protein and a good source of phosphorus, magnesium, iron, and fiber.
½ cup quinoa
1 cup carrot juice
1 low-sodium vegetable bouillon cube (to make 2 cups broth)
2 cloves garlic, crushed
2 tablespoons flax oil
1 tablespoon extra-virgin olive oil
½ red onion, diced
2 stalks celery, diced
1 red bell pepper, diced
2 small zucchini, quartered lengthwise and diced small
½ teaspoon sea salt
4 scallions, sliced
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

1. Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Remove from heat and set aside.
2. Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zucchini and salt, stirring constantly. When mixture is heated through and zucchini is wilted slightly, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnished with chopped parsley.

PER SERVING:115 cal, 46% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 204mg sodium

Walnut Brownie Energy Bites

by Ani Phyo

Jun. 27, 2009

Makes 12 / Decadent and rich, these are made with good-fat almonds and antioxidant-laden cacao and sweetened with fiber-rich Medjool dates. They provide whole-food nutrition, so enjoy as a snack or treat. These can be kept at room temperature for a couple of days or will keep for at least a week refrigerated. Ingredient tips: Bob’s Red Mill makes almond meal (flour), but if you can’t find it, just use whole raw almonds and process them into a powder using your food processor. Prep tip: Keep batter from sticking to your hands by lightly coating them with coconut oil, olive oil, or even water.
1 cup raw almond meal
1/2 cup cacao powder
1/8 teaspoon sea salt
1/2 cup pitted Medjool dates, packed
2 tablespoons honey
1/4 cup raw walnuts, crushed
1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well. Add dates and honey, and mix well. Add crushed walnuts and mix.
2. Line a loaf or square pan with parchment paper or plastic wrap. Press mixture into bottom of pan. Enjoy immediately, or chill for a firmer texture.
PER SERVING: 109 cal, 49% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 28mg sodium