Pear Apple Quinoa Salad

A perfect combination of fall flavor and the newest permanent addition to my holiday menus.

1 cup quinoa
 2 cups water

Add to pot, cover and simmer about 30 minutes, stirring occasionally, until moisture is absorbed.  Chill.  This can be done a day or two in advance even.

2 handfuls fresh baby spinach, washed and left to drain on a paper towel
1 large red apple, chopped into bite-sized pieces
1 ripe pear, chopped into bite-sized pieces
1 cup copped pecans

Toss all ingredients gently in a large bowl.

6 tbs extra virgin olive oil
4 tbs GOOD balsamic vinegar (I used a 10-year aged)
2-3 tbs REAL Maple Syrup (I am sure you could probably use the fake stuff, but I would NEVER, lol)

In a shaker, mix oil, vinegar and maple syrup.  Pour over salad and mix gently.  Return and chill for a few minutes to hours.  HOLDS UP WELL as long as you use nice spinach that is not close to wilt.

That's it and the flavor combination will literally explode in your mouth and make you VERY happy!

Gluten and Dairy Free "Cream of Mushroom Soup"

Prior to my days of gluten and dairy free living, cream of mushroom soup was a staple in my cupboard.  For a year now I have been wondering and working on this recipe to perfect the tasty, multi-use goodness of this household staple....well I DID IT!  This soup had so much flavor that I ate a whole bowl straight from the pot.  Used it in my Green Bean Casserole for Thanksgiving and it was PERFECT.  Flavors were on point, texture was creamy and it held up well to baking...and freezing (I totally froze the extra for later).

1 box of your favorite stock (I used organic beef broth)
3 pints of fresh mushrooms, sliced, I used Button and Portabella, but whatever would work
1 medium red onion, chopped
4 stalks of celery, chopped
1 large garlic 
1 tbs coconut oil
salt
pepper
1 Cup Unsweetened Plain Almond Milk
3-5 TBS Potato Starch

2 additional cups Unsweetened Plain Almond Milk (Coconut Would work)

In a large stockpot, melt coconut oil.  Add onion, garlic and celery.  Sweat for a minute.  Add mushrooms, cook down for about 15 minutes on medium heat.  Add stock and salt and pepper to taste.  Cover and simmer for 20 minutes or until stock has taken on the flavor of the mushrooms.

In a blender bottle, add 1 cup Almond Milk and 3-5 TBS potato starch (the more you add the thicker it will be).  Shake the crap outta it, then slowly pour it into the stock mixture, stirring constantly.  It will almost instantly thicken.  If you would like it thicker, like a condensed soup, use more of the starch, you can thin it to be a soup by adding additional almond milk.

I used this very recipe, slightly thinned with about an extra 1/2 cup of almond milk to make green bean casserole.  The flavor was the BEST I HAVE EVER HAD!  No joke!  This soup is AMAZING.

I froze some of the extra in pint containers for later use...in a condensed form so that I would have options to use in things like Tuna Noodle Casserole.

Curried Vegetables with Quinoa

This recipe is a perfect blend of aromatic spices and sweetness.  Its also VERY easy for the beginner in curry cooking.  My 10 year old could totally make this!

1 can coconut milk, full fat works better for curries in my opinion and I <3 coconut oil
1/2 zucchini, cut in bite sized piece
1/2 yellow pepper, cut in bite sized piece
1/2 sweet red pepper, cut in bite sized piece
1 can chickpeas (aka garbanzo beans), drained and rinsed
1 medium sweet potato, skin removed and cut in bite sized piece (canned is fine for this but I always recommend organic, and make sure to rinse before adding to the pot)
1/2 cup pineapple, fresh or canned, cut in bite sized piece
1/4 cup golden raisins
2 hand fulls fresh baby spinach
1 cup fresh broccoli
3/4 cup quinoa, rinsed well before adding
 1 tsp cinnamon
1/2 tsp fresh ginger grated, or you can use the ginger from the refrigerator section.
2-3 tsp red curry paste (more if you like it spicy)


Add coconut milk to pan, stir gently until the fat is mixed in.  Stir in curry paste, ginger and cinnamon.  Add sweet potato, yellow and red pepper and zucchini.  Bring to a bubble, but not a full boil.  Cook for about 3 minutes.  Then add quinoa.  Cover and cook about 10 minutes.  Add the rest of the ingredients except spinach.  Cook another 8-10 minutes or until everything is cooked to desired doneness, stirring occasionally.  Throw in spinach for the last two minutes.

This will be a bit soupy, but it will thicken as it sits.  You can put it over rice if you wish, however it is not needed.

Enjoy this VERY filling and super healthy dish!

~Mahma

Turkey Noodle Soup

Gluten Free, Turkey Noodle Soup

While my normal practice is "home cooking" some times you just need a dump soup.  So here it goes...

2 boxes organic veggie broth
left over turkey, cut in bite sized chunks (I always save some after a turkey dinner and freeze for day like this, a can of turkey could be subbed)
1 large head of kale, chopped
1 bag brown rice pasta

bring broth to boil, add kale and turkey.  Cook for 5 minutes then add noodles.  Salt and pepper to taste.  I also like to add a pinch of cayenne pepper for a little extra heat and a lot of extra health kick!

DONE!  Dinner in 15 minutes max.

Mahma's Power Bars

This WONDERFUL, HEALTHY afternoon (or anytime) snack is a BIG hit in my house.  I have multiple teen athletes who seem to need almost constant food.  This quick and easy snack bar fills the void in just a few bites.  Mahma's Power Bites...the Power food for fueling the football player, dancer and basketball star.

1 scoop Vegan Tropical Shakeology (optional, but a seriously good addition)
3/4 Cup raw almonds
3/4 cup macadamia nuts
8-10 dates
12-14 figs
5 ounces dried mango
dried flake coconut
1/2 overripe banana

Grind the nuts in a food processor or blender. Add the dates, figs and mango. Blend until everything is well blended and the mixture is sticky. If it it not sticky enough to hold together, add more fig or dates or use half an over-ripe banana (remember to store in the fridge). form balls or bars, roll in coconut if you like. ENJOY!

Infomation on Where To Get Shakeology

 

Kale Soup....that's what I said Kale

8 cups water
1.5 pounds red skin potatoes
1 large bunch Kale
1/2-1 pound sausage (I used Chicken Andouille, being careful that it was Gluten, Dairy and MSG free, but you can use wathever is your favorite, we have also subbed white beans for my vegan friends)
1/2 tsp garlic pepper (or just garlic if you like it less spicy)
1/2 tsp red pepper flake (optional)
1 tsp sea salt

Bring water and salt to boil.  Chip potatoes in to bite sized pieces, making sure to wash them well first.  Add potatoes to boiling water.  Reduce heat and simmer 10 minutes.

Meanwhile chop sausage in to bite sized pieces (ground works here too) and fry.  Be careful to drain all the grease.  Also chop the kale, I don't remove the think stalks, but we are used to it, so if this is a first for your family, you may want to remove the thicker veins on the leaves.  Give it a rough chop, it cooks down pretty well so it doesnt have to be super fine.

Add the chopped Kale to the potatoes and water, cover and simmer another 10 minutes.  Then add spices and sausage (or beans) and cook another five minutes.

Serves 8.

My son eating his Kale soup....proof!

Gluten Free Pop-Overs

1 cup vanilla almond milk
1 cup all purpose gluten free flour (I use Bob's)
2 eggs (room temperature)
1 pinch salt

Preheat over to 400.  Grease pop-over pan or deep muffin pan. I used coconut oil.  Mix all ingredients until smooth.  Makes five or six pop-overs depending on how well you divy up the batter.  Bake for 30-45 minutes.  Watch this because all ovens differ a bit.  These dont pop as much as your traditional ones, but boy oh boy do they taste good and the kids love love love them!