Tag Archives: cilantro

summer grain salad

17 Jul

photo (2)Sometimes when lunch-time rolls around it’s challenging to create a masterpiece meal.

Lunch is often-times overlooked, as we make sandwiches, and easy items that will satisfy our hunger in the shortest amount of time.

This lunch idea may not look easy, or quick but it really is!

All it takes is cooking some brown rice (or quinoa) (prep the rice a day earlier – when you are cooking dinner, or in the morning during breakfast time), and add in some chopped veggies.

Your lunch is about to get a little fancy!

Serves 2 Prep time: 5 minutes Total time: 7 minutes (~40 minutes for the brown rice)

Ingredients:

  • 1/2 cup brown rice
  • 1 cup water
  • 3 tbsp feta cheese, chopped
  • handful cilantro, chopped
  • 1/2 medium tomato, chopped
  • 1/2 avocado, chopped
  • 1/2 small red onion, chopped
  • 2 radishes, sliced
  • 1 tbsp olive oil
  • 2 tsp cumin
  • pinch sea salt
  • a few grinds of pepper

Directions:

1. Cook your rice: Add rice and water to a pot, bring to a boil then down to a simmer. Cook for about 40 minutes, or until all water is absorbed. Best if made the night before, or the morning of so it has time to cool.

2. Prep your ingredients: Chop your cheese, and veggies.

3. Assemble: In a large bowl, add in your rice, then top it with all of your goodies. Drizzle olive oil, sprinkle in cumin (add more if you want the taste to pop!), salt and pepper then mix thoroughly.

Enjoy this masterpiece meal, and let it inspire the rest of your afternoon. Cheers!

tumeric chickpea burgers

4 Jun

photo-38Turmeric is pretty in these days, and for good reason!

Known as an anti-inflammatory, natural antiseptic, liver detoxifier, wound healer, free radical safeguard, and digestion helper, turmeric is special indeed.

Add in some turmeric to spice up regular ole chickpeas, and mix it all together for a delicious bean burger!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 20 minutes

Ingredients:

  • 1 cup cooked chickpeas, soaked and cooked, or from a can (make sure to rinse)
  • 1/2 tsp turmeric, look for non-irradiated spices
  • 1/2 tsp cumin
  • 2 dashes of paprika (or add more, depending on your desired spice level)
  • 2 dashes of cayenne (or add more, depending on your desired spice level)
  • 1/2 lemon juice, and zest
  • 1/2 tbsp olive oil
  • 2 pinches of sea salt
  • 1 egg
  • 1 slice toasted bread, processed into breadcrumbs
  • a handful of cilantro leaves
  • 1/2 small onion, chopped
  • 1/2 tbsp canola oil
  • Optional aioli: 1/2 tbsp vegannaise mixed with 1 medium sized minced garlic clove

Directions:

1. Prep your ingredients: Toast bread, chop onion, mince garlic, rinse and pluck cilantro leaves. Make aioli (optional) by mixing vegannaise and garlic together. Blend toasted bread in food processor to create homemade breadcrumbs. Leave in for the next step.

2. Blend and make patties: Add chickpeas, spices, lemon juice, zest, olive oil, salt, egg, cilantro and onion into the food processor. Blend until mixed well. Create small patties, stacking them on a plate.

3. Cook. Take out a medium sized sautee pan. Over medium/high heat, add canola oil. Place patties into the pan, cooking on each side for 5 minutes. Repeat until all patties have been cooked, adding in more canola oil as you go to prevent them from sticking.

4. Eat. Place on a plate then garnish with cilantro using your aioli as a tasty dip, or try it out with some slices of avocado, or even sprouts!

For an everyday way to incorporate turmeric into your diet, try this delicious smoothie recipe!

avocado egg salad

1 Feb

photo-4Looking to cure the lunch or breakfast blues?

Try making this versatile avocado egg salad! Who needs mayonnaise when you have avocado?!

Ingredients:

  • 2 eggs
  • 1/2 avocado
  • 1 slice of red onion
  • Dusting of paprika
  • Pinch of sea salt

Directions:

Bring 4 cups of water to a boil, drop your eggs and let cook for 5-9 minutes (depending on the size of your eggs). Meanwhile, cut avocado in half and peel it. Dice the red onion. Once eggs are cooke, remove water from the pot then run cool water over the eggs to cool them down. Smash them to break their shells, and peel. With a fork mash the avocado and eggs together. Add onion and mix. Dust with paprika and a pinch of sea salt. For an additional burst of flavor add cilantro, or salad greens!

summer abundance

8 Aug

Along with the abundance of sunshine, long days, summer storms, blinking fireflies and brilliant sunsets, summer is a bountiful time for growing and consuming fresh, nutrient-dense fruits and vegetables.

Take advantage of this time to stock up on ripe summer tomatoes, sharp and sweet onions, colorful cilantro, and fragrant basil, among many other delicious foods.

What to do with all of those tomatoes, onions, cilantro and basil? Chop yourself up some fresh pico de gallo or bruschetta, and bask in the glory of summer-time food.

Pico de gallo:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of cilantro
  • squeeze of fresh lime or lemon juice
  • pinch of salt

Directions:

Rinse tomatoes and cilantro. Chop the tomatoes and red onion, then add to a mixing bowl. Pluck off the leaves of your cilantro, stack them and finely chop, or give them a good rough chop. Sprinkle the cilantro all over your chopped ingredients, then squeeze fresh lime or lemon juice into your bowl (depending on how citrus-y you like it). Sprinkle with a pinch of salt, toss and enjoy them with tacos, burgers, eggs, rice, tortilla chips etc…

Another option is a simple sauté of tomatoes, onions, chopped garlic and olive oil to use as a base for a tomato sauce, which also makes for a great addition to soups or to season beans.

Bruschetta:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of basil
  • 3 cloves of garlic
  • 1/2 tablespoon of balsamic vinegar
  • 1 tablespoon of olive oil

Directions:

Rinse tomatoes and basil. Chop the tomatoes, red onion and finely chop the garlic, then add to a mixing bowl. Pluck off the leaves of your bunch of basil, stack them and finely chop for a chiffonade, or rip them into smaller pieces. Add the basil to your bowl, then pour the olive oil and balsamic vinegar over your chopped ingredients. Toss and enjoy them atop fresh crusty bread, add to pasta, pizza, salad, eggs, pita chips or just enjoy with a fork!

zesty bean burgers

22 Jun

3197378063_e15444e570 for a dinner that will satisfy your hungry family, and is just as filling as a regular burger? Try making these zesty and protein packed bean burgers for dinner. You will be so distracted by their tastiness that even an avid meat eater will forget they are eating beans. A true crowd pleaser!

Ingredients:

  • 1 cup lentils
  • 1.5 cups black beans
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/3 cup cilantro
  • 1 medium sized onion
  • Zest of one large lemon
  • 1 cup toasted bread crumbs
  • 1 tablespoon extra-virgin olive oil or canola

Directions:

Cook 1 cup of lentils in 2 cups of water for about 30-45 minutes, test for doneness. Chop the cilantro, onion, zest your lemon and put to the side. You can make your own breadcrumbs by toasting 1 large slice of bread, or 2 regular slices, and placing them in your food processor until finely chopped. Combine cooked lentils and black beans (from BPA free can, or you can soak and cook them too!), eggs and salt in your food processor. Puree until the consistency is thick, but dip -like. Pour your mixture into a mixing bowl, and add in your chopped cilantro, onion and lemon zest. Stir, and add your breadcrumbs. Stir again and let the mixture sit for a few minutes. Start forming your burgers into 12 –  1.5 inch thick patties (or feel free to make them bigger).

Heat olive oil or canola oil in a pan over medium low heat, add a few patties at a time, cover and cook for 7-10 minutes until the bottoms turn brown. Flip them and cook on the other side until golden. Enjoy on a bun with your favorite toppings, or on its own with a verdant salad.

Adapted from Heidi Swanson.

Photo courtesy of Maggie Hoffman