Ingredients: 1 cup organic 1 % low fat milk, 1 cup water, 1
cup organic quinoa, 2 cups fresh blackberries, 1/2 teaspoon ground cinnamon and 1/3 cup chopped pecans.
* 1
cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Not exact matches
* 2
cups uncooked
quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked
quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Tonight I made
quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
1
cup of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1
cup of cooked
quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
Each serving provides 20 grams of plant - based protein from
organic pea, chia and
quinoa protein, and the equivalent of 1
cup of leafy greens from kale, wheat grass, barley grass & alfalfa — organically grown and harvested on our family farm.
1 - inch piece ginger, peeled and roughly chopped 2
cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4
cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1/2 a large 500g pot of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut flour 1/4
cup unflavored whey (again, I used Tera's
organic whey — nomm) 1/4
cup millet flakes (subbable with
quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
2
cups cooked
quinoa 1 can
organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4
cup pine nuts, toasted (can substitute chopped toasted almonds)
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed or 1 1/2
cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful -LSB-...]
1
cup organic oats or
quinoa flakes 1
cup hemp seeds 1 tbsp bee pollen (optional) 1/2 tsp cinnamon 1/2
cup almond butter 1 fresh mango 2
cups or 16
organic medjool dates
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1
cup dry white wine 2
cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide
quinoa flour egg noodles 1/4
cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Focus in healthy eating and free from products, our latest products are: cooked
quinoa cups, cooked rice, vegan and dairy free deserts,
organic fruit
cups, and several ready to eat meals.
2
organic eggs, hard or soft boiled 2 large handfuls of arugula 3/4
cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2
cup tahini 2 - 4 Tbsp water, to thin 4 Tbsp lemon juice 1/2
cup parsley 1/4
cup mint 3 Tbsp dill 3 Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
Ingredients: 1/2
cup quinoa 1/2
cup organic frozen edamame (I used SeaPoint Farms brand from Sprouts) 1
cup filtered water
Ingredients: 1/4
cup quinoa 1/2 roasted butternut squash 1/3 cashew sauce (cilantro - chipotle flavor) 1/4
cup cilantro 1 green onion 1/4
cup edamame 1/2 avocado 3
organic, non-GMO sprouted corn tortillas (I like Food for Life brand)
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6
cups baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked
organic tofu, sliced 1/2 Tbsp tamari 1 Tbsp gluten - free oyster sauce or extra tamari Crushed red pepper (optional) Cooked
quinoa or brown rice (optional)
To make rejuvelac, I add 1/2
cup of
organic quinoa to a glass gallon jar, fill it with water, cover it with a dishtowel, and place it in a cool corner of my kitchen.
Black
Quinoa & Kale Salad Serves 4 1 1/2 cup black quinoa (cooked) Dressing: 4 tbsp olive oil 1/2 organic lemon (peal and juice) 2 tbsp hot english mustard salt and
Quinoa & Kale Salad Serves 4 1 1/2
cup black
quinoa (cooked) Dressing: 4 tbsp olive oil 1/2 organic lemon (peal and juice) 2 tbsp hot english mustard salt and
quinoa (cooked) Dressing: 4 tbsp olive oil 1/2
organic lemon (peal and juice) 2 tbsp hot english mustard salt and pepper
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or
quinoa, chopped fresh herbs such as dill or cilantro
2
cups rolled oats 1
cup puffed millet of
quinoa 1/3
cup raw pumpkin seeds 1/3
cup raw sunflower seeds 1/4
cup organic, sun - dried goji berries (optional) 1/4
cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4
cup organic raisins 3 tablespoons chia seeds or wheat germ 1 - 2 tablespoons of ground cinnamon / nutmeg (to taste)
2 - 3
cups chopped romaine lettuce 1/4
cup cooked
quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4
cup black beans (cooked and drained, or canned and drained) 1/4
cup chopped
organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1 green onion, sliced on the bias 10
organic blue corn chips, crushed 1/2
organic avocado, diced 1/4
cup chopped cilantro 2 tablespoons fresh salsa
WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2
cup of
organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken
quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper
Throughout the seven days, meals should be built around a palm - sized portion of protein (such as chicken, fish,
organic grass - fed red meat, eggs,
quinoa or tempeh), two
cups of vegetables and a thumb - sized portion of healthy fats (such as coconut oil, olive oil, avocado or nuts).
2
cups rolled oats 1
cup puffed millet of
quinoa 1/3
cup raw pumpkin seeds 1/3
cup raw sunflower seeds 1/4
cup organic, sun - dried goji berries (optional) 1/4
cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4
cup organic raisins 3 tablespoons chia seeds or wheat germ 1 - 2 tablespoons of ground cinnamon / nutmeg (to taste)
I would pack up a giant cooler with things like oatmeal,
quinoa, my favorite bread, hardboiled eggs, pre-cooked turkey and chicken breast, bags of pre-washed greens, protein powder, a shaker
cup, plastic silverware and paper bowls, ziplock bags of
organic walnuts and raisins — basically all my staples.
+ + 5
cups of
organic rolled oats (Gluten Free where possible, or you can substitute rolled
quinoa for naturally Gluten Free option)
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or
quinoa, chopped fresh herbs such as dill or cilantro
Add 1/2
cup boiling water, coconut sugar, cinnamon, nutmeg, sea salt to organic quinoa Q Cup
cup boiling water, coconut sugar, cinnamon, nutmeg, sea salt to
organic quinoa Q
CupCup ™.
1/2
cup quinoa 1/4
cup mixed chopped nuts and seeds (sunflower, walnut, pumpkin, almond) 2 tbsp goji berries 4 tbsp
organic shredded coconut 1/2 tsp nutmeg 1 tsp cinnamon 1 tbsp coconut oil Pinch of sea salt Raw honey or maple syrup to taste
1 tsp coconut oil 1 tbsp of of
organic tamari 1
cup of cremini mushrooms, chopped 2
cups of kale, and chopped 2 cloves of garlic, minced 1/4
cup raw cashews 1/4
cup water 1
cup of cooked chickpeas 2 tbsp of fresh thyme of 1 tsp of dried 3 tbsp nutritional yeast 1 tbsp of
quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice