Grains

Dairy Free, Fall, Gluten free, Grains, Grains, Low Sodium, Main, Paleo/Primal, Salads, Sides, Sides, Sugar Free, Summer, Vegan, Vegetable, Vegetarian

Edamame and Summer Corn Quinoa Salad

This light and fresh deli-style salad that I originally bought from Stater Bro. Market in Joshua Tree sustained me for a couple days whether before a hike in Joshua Tree National Park or as a light snack on one of our many car rides during our southern California summer vacation.

I know this salad will become a permanent addition to your summer rotation of favorite, go-to recipes.

All Seasons, American, Beans/Legumes, Fall, Gluten free, Grains, Grains, Main, Sides, Sides, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Hoppin’ John

Serve with braised collard greens-

“Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace”. This is a southern saying on eating a dish of Hoppin’ John on New Year’s Day to ensure a prosperous year filled with luck.

This is my quick, vegetarian version (the original Hoppin’ John calls for dried black eyed peas soaked overnight and a ham hock). While I like to make this on New Year’s Day (we all want prosperity and luck for our families, right?), it is also a great dish that I prepare almost year round.

American, Dairy Free, Fall, Gluten free, Grains, Grains, Low Sodium, Main, Paleo / Primal, Paleo/Primal, Sides, Sides, Sugar Free, Vegan, Vegetarian, Winter

Tricolor Quinoa-Sweet Potato Stuffing

I created this delicious, gluten-free stuffing for the Mystic Meals Under the Moon’s November Full Moon Dinner. I wanted the menu to honor the month’s Thanksgiving holiday but with a twist. Although it played sidekick to a roasted salmon dish, this stuffing could easily stand alone both in flavor and sustenance. Even if you don’t want to give up your traditional holiday stuffing try this amazing whole grain recipe sometime during the holiday season.

All Seasons, American, Dairy Free, Fall, Gluten free, Grains, Grains, Main, Pork, Spring, Stews, Sugar Free, Summer, Winter

Barley, Ham and Collards

My CSA harvests Kohlrabi in the cool winter months here in Florida and I had no idea what to do with them. Simply Recipes (a great foodie blog) highly recommended a kohlrabi and ham bake. While I thought it sounded delicious, the weather has been cold here this January and I was more in the mood for a soup or stew. Plus I had a bunch of collards I wanted to cook. This was so tasty, as the kohlrabi sweetens slightly and balances the smoky ham. Added bonus: one pot cooking always takes top marks in my book!

American, Appetizer, Condiments/Sauces, Contains Nuts, Dairy Free, Fall, Gluten free, Grains, Grains, Paleo / Primal, Paleo/Primal, Sugar Free, Summer, Vegan, Vegetable, Vegetarian

Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip

These nutty-sweet wild rice-sweet corn balls with a hint of heat are the perfect compliment to the smoky red pepper-walnut dip. It’s a match made-in-heaven appetizer sure to illicit oohs and ahhs at your next potluck get together. I even like this pairing as a vegan lunch or dinner; just add a side of greens or a crisp salad.

American, Beans/Legumes, Dairy Free, Gluten free, Grains, Grains, Main, Sides, Sides, Sugar Free, Summer, Vegetable, Vegetarian

Quinoa with Gazpacho and Red Beans

I was looking for a vegetarian recipe that showcased the most common vegetables popping up in our gardens, farmer’s markets, and CSA’s this summer, but was filling enough to satisfy any carnivore’s appetite. Between the beans and the high-protein quinoa, this recipe fits the bill and is quite tasty too! I served this to relatives this summer, and both adults and kids went back for seconds!

All, All Seasons, Dairy Free, Fall, Gluten free, Grains, Grains, Main, Middle Eastern, Sides, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Quinoa Tabbouleh with Chickpeas

Tabbouleh is such a quick, easy Lebanese dish that incorporates so many good things; heart healthy olive oil, crisp vegetables and healing herbs. I have always incorporated some chickpeas into the dish for additional protein. Once I discovered quinoa, the ancient seed was an easy substitute for me, as quinoa is wheat-free and does not result in any insulin spikes for me. I like to add a green leafy vegetable to the salad (in this case arugula) so it becomes one dish eating.

All, All Seasons, American, Dairy Free, Gluten free, Grains, Grains, Low Sodium, Main, Raw, Sugar Free, Vegan, Vegetarian

Overnight Muesli

This is one of my favorite recipes for breakfast. For those of you curious or already well-versed in raw foods, this is a staple! It is so adaptable depending on what is in your pantry and your fruit bowl. I adore figs so this is my favorite way to make it, but feel free to mix it up (dried cranberries, raisins or dates instead of figs; fresh berries with or instead of apples)!