Healthy recipes

Healthy recipes

Quinoa Salad with Asparagus and Fresh Basil

Serves 4, prep time:0:05, cook time 0:20

2 cup water 1 tbsp Eden Shoyu Soy Sauce
1 1/2 cups Eden Organic Quinoa
2 Tbsp Eden Extra Virgin Olive Oil
454 g asparagus
3 Tbsp lemon juice
1/2 cup roasted red peppers
1/2 cup fresh basil
1/4 cup fresh chives

 

Garnishes

1 small head of radicchio   
1 pint organic cherry tomatoes

 

Directions:

Bring water to a boil in a quart sauce pan. Add shoyu and quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender but still crunchy. Place quinoa in a mixing bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red peppers, basil and chives. Add more tamari to taste, if desired. Serve on a bed of radicchio leaves surrounded by cherry tomatoes.

Nutrition facts


355 calories
12g Fat
31% from fat
13g protein
49g carbohydrates
18 g fiber
0 g cholesterol
233 mg sodium
 

Healthy carrot and ginger soup 

2 tbsp extra-virgin olive oil
1 large onion cut into medium dice
1/2 tsp sea salt
0.9 kg carrots, peeled and cut into
1/2-in rounds5 cups of vegetable stock
1/4 cup rolled oats
2 tsp ginger juice
1 tsp lemon juiceSalt and pepper to tasteGarnish with
2 tsp of dill and dollop of plain yogurt

 

Directions

In a medium-sized pot, heat oil over medium heat. Add onions and salt. Sweat until onions are soft (about 5-8 minutes). Stir often to prevent browning. Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir to prevent browning. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 25 minutes until carrots are tender. Pour contents of the pot into a blender. Blend the soup until creamy. Add additional stock to desired consistency. Add lemon and ginger juice. Readjust seasonings. Garnish with a dollop of yogurt and dill and serve.

 

Almond-Avocado Salad

Prep Time: 30 min, Yield: 2 Servings

Ingredients

1/4 cups torn iceberg lettuce
1/4 cups torn French lettuce
1/4 cups fresh baby spinach or fresh spinach leaves
1/2 medium ripe avocado (peeled and chopped)
1/4 red American apple (diced)
10 Raw Almonds (split in halves)

 

Dressing

2 tbs extra virgin olive oil
1 tbs apple cider vinegar
1/2 tbs agave or natural honey  
 

Directions

In a large salad bowl, combine all the salad ingredients, sprinkle almonds on the top. Mix ingredients of the dressing in a small cup till honey dissolves in the mixture, add salt to taste, lime could also be added.  Serve immediately with dressing on the side

 

Raw Almond Milk Recipe

Fresh, homemade almond milk is easy to make from scratch. This homemade almond milk recipe is a completely raw food recipe, a real raw treat! You can also use your homemade almond milk in

Ingredients:

1 cup raw almonds  
water for soaking nuts
3 cups water
2 dates (optional)
 

Preparation:

Soak the almonds in water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the blended almond mixture using a cheese cloth or other strainer. Homemade raw almond milk will keep well in the refrigerator for three or four days.