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Please try these awesome, healthy recipes and let us know what you think! Stop by the store to ask our suggestions for recipes that are gluten free, vegetarian or that are safe to do while on a Candida Cleanse. All of these recipes are meat free.
QUINOA CHOWDER
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3 cups water
½ cup NQ quinoa
½ cup potato, cubed
½ cup carrot, sliced
¼ cup celery, sliced
1 onion, chopped
½ cup red lentils
2 cloves garlic, minced
1 cup corn
2 cups milk or milk alternative
1 cup grated cheese (of your choice)
Season to taste with sea salt
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Simmer quinoa, vegetables, garlic, lentils and seasoning until veggies are tender – about 30 minutes. Add milk and cheese. Bring soup to a gentle boil and then serve.
If unable to eat corn, yellow peppers make a good substitute in recipes.
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QUINOA AND RICE CASSEROLE
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3 ½ cups vegetable stock
½ cup NQ quinoa
1 cup brown rice, washed and drained
1 cup onion, chopped
¾ cup celery, chopped (can substitute peppers of choice)
Butter or oil
Salt, thyme, tarragon, parsley, oregano to taste |
Saute onion and celery in butter until soft. Add in all other ingredients and bake at 350F for 2 hours or until rice is soft and liquid is absorbed. |
RICE SALAD
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2 cups of brown rice (short or basmati)
A variety of red, green, yellow peppers diced 1/3 cup of each
3 stalks celery chopped
8 mushrooms diced
Bean sprouts ( 2 cups ) or sugar snap peas cut into thirds
Dressing:
1/3 cup light oil ( grape seed)
¼ cup Braggs soy sauce
4-5 cloves crushed garlic
Pepper to taste
Cashews chopped raw and unsalted – ¾ cup
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Cook 2 cups of brown rice (short grain or basmati)
While rice cooks prepare the fresh ingredients and dressing;
Mix all together and serve warm – it is good left over as a cold salad as well
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BAKED LENTILS AND VEGETABLES
(this one will bring you to a new appreciation of lentils and vegan cheese!)
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2 cups dry lentils
2 onions chopped
2 carrots chopped
3 cloves garlic crushed
3 stalks celery chopped
½ red pepper chopped
½ orange pepper chopped
1/8 tsp thyme
1/8 tsp poultry seasoning
4-6 cups vegetable broth – start with 4 cups of broth
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Put lentils in a greased baking dish
Sauté the vegetables.
Mix veggies in with lentils.
Add thyme and poultry seasoning
Add vegetable broth (start with 4 cups) and stir everything well.
Bake at 350 – cover the dish with a lid or foil and continue to add broth until lentils are cooked and have absorbed all the liquid
Top with mozzarella or vegarella for the last 10 minutes until cheese is melted. |
BUTTERNUT SQUASH WITH 12 CLOVES OF GARLIC
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2 Tbsp extra virgin olive oil
12 cloves garlic, peeled
1/8 tsp freshly grated nutmeg
3 cups peeled, seeded butternut squash cut into ½ inch cubes
Sea salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
4 Tbsp freshly grated parmesan cheese |
Preheat oven to 400F
In 9x13 baking dish combine the olive oil, garlic and squash
Toss well and season to taste. Cover and cook for 10 minutes.
Remove cover and cook for 10 to 15 minutes longer until the squash is golden brown on the bottom.
Add parsley and stir gently. Sprinkle with the cheese and return to the oven and bake for 10 minutes longer to brown the cheese. |
WHOLE WHEAT, FLAXSEED AND BERRY ORANGE MUFFINS
(all of the ingredients are available at Ellen's except the orange peel)
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2/3 cup milled flaxseed
2 eggs - whisked
2 cups coconut milk
½ cup maple syrup
2 cups whole wheat flour
½ cup olive, coconut or grape seed oil
1 tablespoon baking powder
2 tablespoons grated orange peel
½ teaspoon baking soda
1/3 cup molasses
½ teaspoon salt
2 cups chopped cranberries
¾ cup oat bran or rolled oats
1 cup chopped nuts and seeds
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Bring the milk almost to a boil, this is scalding the milk – stay with it so it does not boil over. While this is heating place the flax and one cup of flour as well at the oats into a large mixing bowl. When the milk is scalded, pour it over the flax and flour and whisk until smooth. This helps to set the gluten and provide a lighter muffin when working with whole wheat. Let this stand 10 minutes.
Combine remaining flour, powder, soda salt in a separate bowl.
To the milk mixture add the molasses, eggs, oil and maple syrup. Stir well to mix.
Add the rest of the flour mixture, orange peel, nuts and dried fruit.
Bake at 350 for 10 – 15 minutes or until done |
OAT COOKIES WITH DATE FILLING
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Filling: 2 cups fine chopped pitted dates
1 ½ cup water
1 tsp. lemon juice ( can add more later)
Cook slowly until thickened then cool
Cookies: 1 cup butter or coconut oil
½ cup honey, agave syrup or brown rice syrup
2 ½ cups rolled oats
1 tsp. vanilla
2 cups spelt, kamut or ( ½ cup buck wheat
and ½ cup brown rice flour)
¼ cup ground flax
1 tsp. baking soda
½ tsp. sea salt
½ cup buttermilk or almond breeze
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Cream butter and honey, stir in rolled oats and vanilla.
In separate bowl mix flour, flax, soda and salt.
Add alternately with milk until mixed.
Form into 2 balls and chill in waxed paper for at least one hour. This dough is very moist and sticky. Form into small balls. Roll between waxed paper until about 1/8 inch thick.
Use a floured metal spatula to lift cookies off waxed paper to greased cookie sheet.
Another method would be to roll the dough into a log and freeze. Slice into cookies and bake. Let cool and remove from pan.
Spread with date filling and place another cookie on top. |
KAMUT & SPELT SALAD
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The nutty, earthy flavours of the grains contrast well with the lighter, sweeter flavours of the vegetables and currants.
Salad
4 cups (1 L) WATER
1/2 cup (125mL) KAMUT KERNELS (available @ Ellen's)
1/2 cup SPELT KERNELS (available@ Ellen's)
1/2 cup YELLOW PEPPER (or drained canned corn)
1/2 cup diced RED BELL PEPPER
1/2 cup CURRANTS
2 tablespoons sliced GREEN ONION
Salt & Pepper to taste.
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Vinaigrette
1 tablespoon plus 1 teaspoon NATURAL RICE VINEGAR (available @ Ellen's)
1 1/4 teaspoons LIQUID HONEY (available @ Ellen's)
1/4 teaspoon DIJON MUSTARD
1/2 teaspoon SALT (available @ Ellen's)
1/4 teaspoon PEPPER (available @ Ellen's)
Makes 4 servings.
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QUINOA SALAD
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1tbsp lemon grass, chopped
4 kefir lime leaves
1 dried red chilli
2 cloves garlic, crushed
1/2 cup flaxseed/Udo's Oil
1/2 cup safflower oil
1/4 cup lemon or lime juice
4 cups Norquin Quinoa, cooked
1/2 cup cilantro, chopped
1 green onion, chopped
sea salt & pepper to taste
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blend lemon grass, lime leaves and chilli in blender until lemon grass turns into a coarse powder. Remove from blender
Add garlic, oils and lemon juice; blend again to make marinade
Mix quinoa with marinade, cilantro and green onion
Marinate overnight in fridge
Serves 5.
Approximately 9 grams of protein per serving
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Recipes
