Quinoa recipes

Quinoa seed crackers

3 tablespoons flaxseeds,
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water

Method
Preparing to make the crackers Preheat the oven to 400°. Pull out a sheet tray and line it with a sheet of parchment paper.
Preparing the seeds. Put the flaxseed, sesame seeds and sunflower seeds, into the food processor. Pulse it until they have broken down but not butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Squidge the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you desire, top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch, about 20 minutes in our oven. Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.

Makes about 20 crackers
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Quinoa recipes

Quinoa salad

200g/7oz quinoa, cooked according to the packet instructions
handful fresh parsley, chopped
1 tbsp chopped fresh mint
1 red pepper, finely diced
1 cucumber, finely diced
1 red onion, finely diced
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
Mix together the quinoa, herbs, vegetables in a bowl; dress with olive oil and lemon juice, season, to taste, with salt and freshly ground black pepper.

Vegetarian Spicy Quinoa pepper and bean stew

Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 minutes

Ingredients:
2 1/2 tablespoon olive oil
1 onion, chopped
Pinch salt to taste
Freshly ground peppercorns
2 clove(s) garlic, chopped
1 red bell pepper, diced
1 tsp chilli flakes, or to taste
10 fresh diced tomatoes, without skin or a 450g tinned tomatoes
450g tin black beans
1 red pepper, chopped
1 yellow pepper, chopped
1 orange or green pepper, chopped
Sprigs of fresh herbs chopped marjoram, oregano and tthyme or 1/2 tsp of dried herbs
1 Litre of vegetable stock
1 cup of cooked quinoa
Optional extra’s:
1 small tin of sweet corn
6 mushrooms sliced
1 small courgette chopped

Method
In a large deep flat pan heat the olive oil over medium heat. Add the chopped onion, stir until soft. Add, red bell pepper, cook until tender. Add the chili flakes tomatoes, herbs, black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add garlic, sweet corn, courgette, mushroom, peppers, or any other ingredients you choose, cook and cover for 3 minutes. Stir in quinoa and season with salt and fresh pepper to taste.

Serve, top with:
• fresh herbs to taste
• fresh grated Cheddar or cheese of choice

Tru3 J0y
Posted from WordPress

Graham’s 30 minute Chicken and vegetable stew

Chicken and vegetable stew – Serves 6

Ingredients

  • 2 dessert spoons of sunflower or olive oil
  • 6 pieces of Chicken breast – cut into large 2″ chunks
  • 1 onion – finely chopped
  • 1 carrot per person – peeled and chopped
  • Add other vegetables of choice – cabbage, peppers sliced; peas, sweetcorn
  • 1 dessert spoon of cajun spices
  • 2 dessert spoons of bouillion
  • 1 1/2 Litres of boiling water
  •  1 dessert spoon of cornflour
  • 600 grams of rice
  • freshly ground mixed peppercorns

Method

  1. Add and heat the oil in a large stockpot or saucepan for half a minute on a medium heat until oil heated.
  2. Add cajun, chopped onion saute in a medium heat for one minute; maximum.
  3. Add chicken brown off adding vegetables of choice mixing thoroughly together to ensure spices well spread out; heat together for five minutes.
  4. Put bouillion or stock cubes to boiling water dissolving well before adding to the saucepan – mixing well with other ingredients once you do.
  5. Simmer for twenty minutes – check the chicken is cooked before serving.
  6. Once chicken is simmering cook the rice adding to pan and then double water to amount of rice simmering on a low heat for fifteen minutes.
  7. Add cornflour to a little cold water about 50ml eggcup amount – mix until smooth watery paste add to saucpean gently mix well heat to boil for two mintues to ensure flavours are blended together and cooked in.
  8. Serve with the rice adding freshly ground mixed peppercorns, to taste.

 

Detox – Cleanse inside out!

We all need to cleanse the inside of our bodies just as we cleanse the outside! So my first recipe is a Detox soup!

Detox  – Potassium broth

Ingredients:

2 large potatoes chopped into large chunks

2 large carrots chopped into large chunks

1 cup of red beetroot chopped into chunks

4 celery sticks, chopped into small chunks

1 cup of parsley roughly chopped

1 cup of turnips chopped into chunks

1 cup of peeled and diced red onion

Pinch of cayenne pepper to taste.

Method:

  1. Using a 1.8L (Litres) or 13 1/2P (pints).
  2. Place all ingredients into the stockpot .
  3. Bring to the boil for five minutessimmer for two hours, then strain.
  4. Drink hot reheat as required bringing to the boil.

 

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Recipes

Fennel seed

Fennel seed (Photo credit: Wikipedia)

I will share various recipes to encourage and support others with a healthy lifestyle

 The basics are to eat and drink a little bit of everything and not too much of anything!

Old adage – ‘everything in moderation’

Tea Inventory

Tea Inventory (Photo credit: euphbass)

We all need to cleanse the inside of our bodies just as we cleanse the outside!

Then there is spiritual cleansing only Jesus can do! John 3:16