November Special Event Recipes

Thanks everyone for coming by our store to sample some healthy recipes.  Here are the recipes and some pictures!

Quinoa Pilaf with Dried Cherries

Gluten Free, Vegan, Quick

Serves 4

1 tablespoon coconut oil

1 (1-inch) piece fresh ginger, peeled and grated

1 teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 cup golden quinoa, well washed and drained

1 ½ cups water

¼ cup dried tart cherries, chopped

1 cup chopped spinach leaves

½ cup thinly sliced green onions

¼ cup fresh lime juice

½ cup cashews, lightly toasted and chopped

1. In a medium pot, stir coconut oil, ginger, turmeric, cumin, and coriander over medium-high heat until fragrant.

2. Add quinoa and stir to coat. Add water, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all water is absorbed. Remove from heat; leave covered 5 minutes.

3. Stir in cherries, spinach, green onions, and lime juice. Season to taste with salt and pepper, sprinkle with cashews, and serve.

PER SERVING: 342 cal, 15g fat (5g mono, 3g poly, 6g sat), 0mg chol, 10g protein, 37g carb, 5g fiber, 17mg sodium

Pumpkin Ginger Pudding

Serves 6 / A vegan dessert on the lighter side of pie. If you’d like, replace the ginger with pumpkin-pie spices (cinnamon, clove, nutmeg).

1 cup unsweetened almond milk

1 cup coconut milk

4 teaspoons grated fresh ginger

2 tablespoons agar flakes

¼ teaspoon sea salt

¼ cup pure maple syrup

1 teaspoon vanilla extract

1¾ cups pumpkin purée

1. Combine almond milk, coconut milk, grated ginger, agar flakes and sea salt in a medium saucepan.

2. Bring to a boil; then reduce heat to simmer for 10 minutes, stirring constantly, until slightly thickened and agar is mostly dissolved.
3. Strain mixture into a large mixing bowl and add maple syrup, vanilla extract, and pumpkin purée, whisking until smooth. Pour into 6 ramekins or custard cups and chill until firm, at least 1 hour