Quinoa Rocks! (3/27/10)
Listen to this podcastRed Quinoa Pumpkin Seed Salad
Serves 6
1 cup dry red quinoa, rinsed well
2 cups water
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
4 scallions, sliced
1 red bell pepper, diced
1 15-oz can black beans, drained
salt and pepper to taste
1/4 cup raw pumpkin seeds
In a saucepan, boil water and add quinoa, lower heat and simmer until water is absorbed and quinoa is tender, about 15 minutes. Allow to cool.
In a bowl, combine oil, lemon juice, cumin, chili powder, cilantro and scallions. Pour over quinoa and stir in peppers and beans, mixing thoroughly. Season to taste with salt and pepper and refrigerate until service. Right before serving, stir in pumpkin seeds.
If Life Hands You Lemons…(3/20/10)
Listen to this podcastGremolata
Serves 4
Gremolata is a condiment that resembles chunky pesto. It is best if it has an hour or so before serving for the flavors to blend, but should be served the same day for freshness. It is delicious served with roasted or grilled vegetables or on top of fish.
Zest of two large lemons**
3 cloves garlic, minced
1/4 cup flat leaf parsley, minced
2 teaspoons olive oil
salt and pepper to taste
Thoroughly combine all in ingredients in a small bowl, cover and refrigerate for an hour.
**It is easiest to zest a lemon with a microplane grater.
I Dig Beets (3/13/10)
Listen to this podcastGrated Beet and Avocado Salad
2 cups grated raw beets (3 medium beets)
2 cups grated jicama
1 avocado, thinly sliced
1/2 cup chopped cilantro
3 Tablespoons fresh orange juice
1 Tablespoons lime or lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons olive oil
1/4 cup pumpkin seeds
Place beets in medium bowl along with jicama, avocado, and cilantro. Whisk together orange juice, lime or lemon juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle with pumpkin seeds and serve.
Click here for “I Dig Beets!” T-shirts.
All Hail Dino Kale! (3/6/10)
Listen to this podcastKale and Tahini Salad
Serves 4
1 head dinosaur kale, thinly sliced
sea salt
1 clove garlic, minced
1/4 cup tahini
1 Tablespoon miso
2 Tablespoons fresh lemon juice
1/4 cup water
3 scallions, sliced
3 plum tomatoes, chopped
Place sliced kale in a bowl, sprinkle with sea salt and “massage” for 3 minutes until kale starts to break down. In a bowl, whisk together garlic, tahini, miso, water and lemon juice. Stir tahini sauce into kale and add scallions and tomato. Refrigerate until ready to eat.
Healthy Living on the Air
Introducing: “The Green Morning” on Green 960
Recorded February 27, 2010
To listen:
http://www.helgehellberg.com/1038/healthy-living-on-the-air/
