by Susan Brady | Nov 7, 2021
Quinoa Salad
Salad ingredients:
- 1 cup quinoa rinsed
- 1 1/2 cups water
- 1 cup cherry tomatoes sliced in half
- 1 cup chopped cucumber
- 1/4 cup diced red onion
- 1/2 chopped avocado
- 1/4 cup feta crumbled
- 1 15 ounce can chickpeas, drained and rinsed
Dressing ingredients:
- Juice of one lemon
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon oregano
- 1 clove garlic minced
- salt and pepper to taste
Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
Prepare the remaining ingredients.
Mix the quinoa, tomatoes, cucumber, red onion, avocado, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.
by Susan Brady | Nov 7, 2021
Bejeweled Avocado Salad-Stuffed Peppers
Avocado-Stuffed-Pepper
- Ingredients:
- ½ cup red or white onion chopped medium-fine
- 2 ripe avocados diced into half-inch cubes
- 2 large fresh organic tomatoes chopped, juices strained
- 1 cup cilantro leaves chopped, plus additional leaves to garnish
- 2 cloves fresh garlic minced
- ½ – 1 inch finely chopped jalapeno pepper to taste
- 1/4 cup lemon juice freshly squeezed
- ½ tsp sea salt plus generous grind of fresh pepper, to taste
- 1 tsp ground cumin to taste
- 2 cups organic mixed salad greens
- 2 large organic red peppers halved down center, seeds removed (trim bottom to sit level if needed)
Toss onion, avocado, tomatoes and cilantro together in glass or stainless steel bowl.
Whisk garlic, jalapeno, lemon juice and seasonings together. Pour over avocado salad and gently mix. Adjust seasoning to taste.
Fold avocado base in with a handful of mixed salad greens and stuff into bell peppers.
Garnish with cilantro leaves.
Thanks to Jason Bosley-Smith, a graduate nutrition student from Maryland University of Integrative Health for sharing this delicious recipe!
by Susan Brady | Nov 7, 2021
Chickpea Salad
Though brown rice and chickpeas are mildly acidic, the other ingredients balance them out making this a wonderful high protein, high fiber alkaline meal or side dish.
- 1 1/2 cups cooked brown rice
- 1 15 ounce can chickpeas, rinsed and drained
- 1 red bell pepper diced
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh line juice
- 1 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sliced almonds
- Salt and pepper to taste
Combine brown rice, chickpeas, bell pepper, red onion, and cilantro. Toss gently to combine. Whisk together lime juice, honey, olive oil,, salt and pepper. Pour over rice mixture and toss to blend. Sprinkle with almonds.
by Susan Brady | Nov 7, 2021
Butternut Squash and Kale Stir Fry
This wonderful seasonal dish is perfect with roasted chicken or turkey. Load up on a large helping of squash and kale to offset the acidic nature of the chicken or turkey.
- 1 1/2 tablespoons coconut unrefined coconut oil
- 4 cups cubed butternut squash
- 1 bunch kale leaves torn, stalks discarded
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- 1/4 teaspoon chile powder or cinnamon depending on your tastes
Heat 1 tablespoon coconut oil in large skillet over medium high heat. Add the squash, sprinkle with salt, pepper and either chile powder or cinnamon.
Cook for several minutes until squash is golden brown and fork tender. Remove from skillet and put a side.
Add 1/2 tablespoon of coconut oil to the pan, heat and then add kale to skillet. Cook for 3 minutes, frequently tossing with tongs.
Add in the cooked squash and gently toss together.
by Susan Brady | Nov 7, 2021
Apple and Butternut Squash Soup
This Fall recipe is sure to give your bones a boost!
- 3 lbs butternut squash
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil plus 1 teaspoon for oiling squash
- 1 large onion diced
- 2 medium apples chopped
- 3 ½ cups low-sodium vegetable chicken or bone broth
- 1 teaspoon nutmeg ground
- 1 bay leaf
Preheat the oven to 350°F.
Cut the butternut squash in half lengthwise. Scoop out the seeds and lightly oil the flesh. Sprinkle both halves with the salt and pepper. Place the squash flesh side-down in a shallow baking dish and add 1/2 cup water. Bake until the flesh is fork-tender, about 1 hour.
Allow the squash to cool enough to handle. Scoop out the flesh and set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent, about 10 minutes.
Add the squash, apples, broth, nutmeg, and bay leaf, and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes.
After allowing the soup to cool slightly, remove the bay leaf and purée the soup in a blender, or directly in the pot with an immersion blender, until smooth.
