Black Bean with Quinoa

It looks better in real life.... this is another great dish and it's healthy.  Love it!! It makes 3 servings and only 200 calories per. Enjoy!!!

It a saucepan on medium heat add 1/2 tsp coconut oil add 1/2 sweet onion, chopped. Fry until the onion in carmelized. Add 1 clove of garlic and cook for one minute more. Add 1/2 tsp cumin and 1/8 tsp cayenne pepper. Cook for 30 seconds add 1/4 cup plus 2 tbsp of quinoa and 3/4 cup vegetable broth. Bring to a boil and then simmer for 20 minutes. Add 1/2 cup frozen corn kernels and 1 cup of black beans. Heat for 5 minutes. Add salt and pepper to taste. Add 1/4 cup chopped cilantro and serve immediately.

Indian Yam and Spinach

wow another great recipe...

700g of cubed yams
1 tbsp coconut oil
1 onion, chopped
1 clove garlic
1 1/2 tsp cloves
1/4 tsp cinnamon
1/2 tsp sea salt
1/8 tsp cayenne
1 cup water
1 inch of ginger, grated
2 bunches fresh spinach chopped coarsely
juice of 1/2 lime

Cook the yams in water until tender. In a pot saute the onions in the coconut oil for 5 minutes. Add the garlic and cook 2 more minutes. Add the yam and cook until heated through. Add the spices and ginger. Add the water and cook for about 5 minutes mixing often. Add the spinach in bunches and cook for about 10 more minutes. Add the lime and more salt if needed.

Yellow Dal with Tomatoes and Spinach

YUMMY!! This is so good and colourful!!!
1 1/4 cups yellow split peas, rinsed and drained
3 1/2 cups of water
1 tsp salt
3 cups fresh baby spinach
2 ripe plum tomatoes, finely chopped
1/4 cup cilantro, chopped
1 tbsp coconut oil
2 garlic cloves
1 tbsp finely chopped fresh ginger
1 serrano or other hot green chile, seeded and minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
2 tsp fresh lemon juice

Soak the split peas in a bowl of hot water for 45 minutes. Drain and transfer to a large sauce pan. Add the water and bring to a boil. Add the salt, reduce heat to medium, cover and cook until split peas are tender and thickened, about 30 minutes.
Add the spinach, tomatoes, and cilantro, stirring to wilt the spinach. Keep warm over very low heat.
In a small skillet, heat the oil over medium heat. Add the garlic, ginger and chile. Heat for 1 minute.
Remove from heat and add the cumin, coriander, turmeric, and lemon juice, stirring to mix well. Add the mixture to the dal, stirring to combine. Serve immediately.

Beet Burger

The best burger EVER. So easy to make and so very very good.

Ingredients:
1 finely grated raw beet
1/2 cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground
2 tablespoons sesame seeds
1 tablespoon vegetable seasoning or instant vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoon soy sauce
1 tablespoon nutritional yeast flakes, optional

Directions:
1. Mix all ingredients together well.
2. Form into patties and gill until cooked through.
Serve with tomato and your favourite condiments. I, of course, serve with avocado.

Miso Sauce

Wow. This sauce is amazing I could eat it straight. I used it in 2 different dishes. In the first one I fried up some onions and added chopped swiss chard and cooked it until wilted. I added roasted potatoes then mixed in the sauce. Very good. In the second one I fried onions, then added green beans and fried them then added quinoa and sauce. Also very good.

MISO SAUCE
110ml/4 oz silken tofu (I used firm tofu and crumbled it)
2 tbsp light miso
1 tbsp rice vinegar or ½ tbsp cider vinegar
1 tbsp spring onions, chopped 2 tsp ginger root, grated
80ml/5 generous tbsp orange juice
1 tsp soy sauce
1 tsp brown sugar or agave syrup
1 tsp sesame oil

Method:

1. Combine all ingredients in a blender or food processor and purée until smooth. It will keep in a screw-top jar in fridge for about a week.

Miso Soup

Very GOOD!

5 cups water
2 tbsp soy sauce
1/4 cup green onions
3 tbsp mellow white miso paste
6 oz firm tofu, cut into very small dice

In a large soup pot, bring the water and soy sauce to a boil Add the green onions. Reduce the heat to low and simmer for 5 minutes.
Place 1/2 cup of the hot soup into a small bowl and add the miso into the soup and simmer for 2 minutes. Do not boil. Add the tofu and adjust the seasonings, adding a little more miso paste or soy sauce if needed, and serve.