Lunch & Dinner
Avocado Pesto Pasta Recipe
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.
- 1 large bunch fresh basil
- 2 ripe avocados
- 1/2 cup walnuts or hemp seeds
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1/2 teaspoon fine sea salt
- 1/2 cup extra-virgin olive oil
- Ground pepper to taste
- Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.
TIPS & NOTES
- Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
Per serving: 126 calories; 13 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 2 gfiber; 37 mg sodium; 151 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 1/2 fat
- NGS Team
Amaranth Polenta With Wild Mushrooms
This delicious recipe comes from “Whole Grains Every Day Every Way” by Lorna Sass. Amaranth is one of the smallest grains available and makes a delightful polenta. Gluten Free, Lactose Free, Low Sugar, Organic, Soy Free, Vegan.
1 Tbsp Unsalted Butter or Olive Oil
1/4 cup Shallots finely chopped
1 cup Organic Amaranth Grain
1/4 tsp Salt
1 Ground Pepper to taste
1 tsp Thyme chopped fresh
1/2 cup Porcini Mushrooms dried
1-3/4 cups Water (boiling hot)
1.Bring water to boil in a kettle, and pour 1-3/4 cups boiling water into a large heatproof glass measuring cup. Stir in dried mushrooms. Cover and set aside until the mushrooms are soft, about 10 minutes. Chop any large pieces.
2.Meanwhile, heat the butter in a heavy 2-quart saucepan. Add the shallots and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and soaking liquid, taking care to leave any grit on the bottom of the cup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the salt, pepper and thyme.
3.Continue simmering, covered, until the mixture is porridgy and the amaranth is tender, 10 to 15 more minutes. (Tender amaranth will still be crunchy, but shouldn't taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.
- Serve in small bowls with a sprinkle of thyme on top.
- Serves 4
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- NGS Team
HONEY GINGER ROAST
2lb/1kg roast you prefer
1 yellow onion, sliced
2 apples, cored and sliced
⅔ cup beef or chicken broth OR water
1 tablespoon raw honey
2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand)
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon pepper
2 garlic cloves, peeled and smashed
1 bay leaf
Pull out your pot. Add your broth or water, then onions, then the roast, then apples then all your spices/garlic clove/and bay leaf. Cover. Cook for 8-10 hours on low or 6-8 hours on high.Use tongs or a fork to shred your roast.
- Caro Doss
SLOW COOKED MEATLOAF
- 1kg of lean ground meat
- 2 eggs, beaten.
- 1/2 of a small white onion, small dice.
- 4 green onions, chopped
- 2 stacks of celery, sliced thinly or chopped
- 2 tsp of dried oregano
- 1 tsp of black pepper
- 1 tsp of thyme
- 2 tsp of smoked paprika
- 2 tsp of garlic powder
- For the Tomato Sauce:
- 1 small can of tomato paste (can also use 1/4 cup of tomato sauce). 2 to 3 tbsp of Dijon mustard.
- 2 tsp of smoked paprika.
- 2 tsp of garlic powder.
- 1 tsp of apple cider vinegar.
In a large bowl combine your ground meat, beaten eggs, veggies and seasonings.
Mix everything together by hand, forming a loaf. Place your loaf in your slow cooker and press it down so that the top is flat and you have about of inch of space between the loaf and the sides of the slow cooker.
Mix your tomato sauce ingredients together and spoon them over the loaf. Use a spoon or a knife to frost the loaf’s top as evenly as possible. Cook on low for 4 to 6 hours.
- NGS Team
Quinoa Pesto Bowl
- Kosher salt
- 2 cups white quinoa, rinsed and drained
- 4 cups raw curly kale, stems removed
- 2 garlic cloves
- Juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- 1/4 cup + 1 tablespoon olive oil
- 2 cups shredded cooked chicken breast
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, thinly sliced
- 1/3 cup slivered almonds
- 2 tablespoons finely minced parsley
1. Add 1 teaspoon kosher salt, 1 cup water, and the quinoa to a medium pot. Whisk everything together, and heat over medium heat until it simmers. Turn the heat to low, and put cover the pot with a lid. Let simmer on low heat for 15 minutes. Then turn the heat off, and remove the pot from the stove, and let it sit another 10 to 15 minutes. Remove the lid, and fluff the quinoa with a fork, and set aside to cool.
2. Add the kale, garlic, lemon juice, and red pepper flakes to the bowl of a food processor. Pulse them until well pureed. Stream 1/4 cup olive oil in with the processor running, and process until very smooth. Season the pesto to taste with kosher salt.
3. Divide the quinoa between 2 large bowls, and then top each with an equal amount of the chicken, tomatoes, and green onions. Add a few tablespoons of kale pesto to each bowl, and sprinkle with the almonds and parsley. Season to taste with kosher salt.