Cooked Recipes

Quinoa Pizza Bites

Danielle Raykes - Thursday, March 29, 2012

Try making these delicious Quinoa Pizza Bites!  They are even more nutritious with sprouted quinoa! Happy baking!

Quinoa Pizza Bites

Quinoa Stir Fry

Gregg Carroll - Tuesday, February 14, 2012

¾ cup quinoa, rinsed *
½ teaspoon salt, divided *
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored,
seeded and chopped
2 teaspoons grated ginger *
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast,
chopped
2 scallions, chopped
½ cup cilantro
1 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.

Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls, serve warm.


* Suggested Blue Mountain Organics Products:

Love Raw Foods Quinoa

Love Raw Foods Sea Salt

Love Raw Foods Ginger Powder

Apple Cobbler with Maple Cream

Gregg Carroll - Friday, January 06, 2012
TOPPING/CRUST
1 cup pecans or walnuts *
¼ cup coconut sugar *
¼ cup raisins *
¼ cup Medjool dates *
1/8 teaspoon of sea salt *
½ cup rolled oats *
FILLING
2 tablespoons agave nectar *
1 ½ tablespoons lemon juice
¼ teaspoon pumpkin pie spice
3 cups apples *
MAPLE CREAM
1 cup cashews *
½ cup maple syrup
¼ cup water
half of a vanilla bean

Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.

Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.

Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.

Assembly:

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.

2. Layer with the apple filling and then sprinkle with the remaining topping.

3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.

Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.


* Suggested Blue Mountain Organics Products:

Better Than Roasted Pecans

Better Than Roasted Walnuts

Love Raw Foods Coconut Sugar

Love Raw Foods Thompson Raisins

Love Raw Foods Medjool Dates

Love Raw Foods Sea Salt

The Raw Bakery Living Oats

Agave Bear

Love Raw Foods Apple Rings

Better Than Roasted Cashews



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