Showing posts with label Superfoods. Show all posts
Showing posts with label Superfoods. Show all posts
Saturday, January 5, 2013
Baked Salmon
Tear off large squares of tin foil. Spray with oil. Place sliced lemons on foil and lay salmon on top. Sprinkle with salt and pepper, and place a tablespoon or so of butter on top. Wrap up tightly and bake at 400 for 20 minutes or until salmon is done. Enjoy!
Wednesday, May 23, 2012
Amaranth Hot Cereal
This recipe makes 2 servings.
The evening before, soak 1/2 cup amaranth in a bowl of water.
In the morning, rinse the amaranth well in a fine-mesh strainer with cool water. Transfer to a small saucepan and add 1 cup of water and a small pinch of salt. Bring to a boil, cover and simmer on low heat for 15 minutes. Remove from heat and let sit for 10 minutes. Stir and serve!
I like this best with a splash of milk, a sliced banana and some frozen berries. YUM!
Note: Cooked amaranth DOES have a slight crunch to it...it does not mean the grain isn't cooked.
The evening before, soak 1/2 cup amaranth in a bowl of water.
In the morning, rinse the amaranth well in a fine-mesh strainer with cool water. Transfer to a small saucepan and add 1 cup of water and a small pinch of salt. Bring to a boil, cover and simmer on low heat for 15 minutes. Remove from heat and let sit for 10 minutes. Stir and serve!
I like this best with a splash of milk, a sliced banana and some frozen berries. YUM!
Note: Cooked amaranth DOES have a slight crunch to it...it does not mean the grain isn't cooked.
|
Amaranth is high in protein and contains large amounts of dietary fiber,
iron, and calcium as well as other vitamins and minerals.
|
Amaranth also has
naturally high amounts of lysine, methionine and cysteine combined with a
balance of amino acids. These grains are round and tiny, smaller than mustard
seeds. gold in color with flecks of black. It has a crunchy texture and is very
chewy.
Wednesday, May 16, 2012
Ideas for using Chia seeds
Wondering how to use chia seeds? Chia seeds are very easy to incorporate into your diet. Below is a list of ways I have used them in my recipes. I would love to hear of your unique ways of using chia seeds.
1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies.
2. Add chia seeds to apple juice to make “sago”.
3. Grind seeds and add to hot milk to make a “porridge”
4. Mix seeds through yogurt.
5. Add seeds to soup to thicken.
6. Grind seeds and mix with flour, milk and eggs to make pancakes.
7. Add seeds to salad dressings.
8. Eat Chia seeds whole and raw as a snack.
9. Add whole seeds to diluted fruit juice to make Chia Fresca.
10. Make Chia Pudding by adding whole seeds to milk, nut milk or soy milk.
11. Blend chia seeds into smoothies.
12. Make a “lassie” by blending chia seeds, yogurt and fruit juice.
13. Add chia seeds to beaten eggs, soak for 10 minutes and make an omelette.
14. Mix with worcestershire or bbq sauce and brush over barbequed meats.
15. Add ground chia seeds to flour when making bread.
16. Make chia pan bread by combining chia seeds, eggs, milk, flour and baking powder. Cook in a heavy based pan with a lid on.
17. Add whole chia seeds to a cake batter to make a heavy poppy seed like cake.
18. Add seeds to stews to thicken.
19. Throw some seeds into a stir fry.
20. Make a thin batter of ground chia seeds and milk and cook in a slow oven to make crackers.
21. Sprinkle seeds over a salad.
22. Pureed fruit, chia seeds and a little fruit juice is a good topping for ice cream.
23. Stir whole seeds through cooked lentils.
24. Soak seeds in beaten eggs and use this mix to make a frittata.
25. Cook brown rice in vegetable stock and stir chia seeds through when rice is cooked.
26. Top a cheesecake with chia seeds soaked in fruit juice to make a gel toppingl.
27. Add whole or ground seeds to cookie mixes.
28. Mix ground seeds with ground beef to make meatballs.
29. Cook brown rice in apple juice, add grated apple and stir whole chia seeds through the mixture for a tasty dessert.
30. Toasted ground chia seeds mixed with honey and cinnamon makes a wonderful base for cheesecake.
31. Add whole seeds to granola.
32. Mix white chia seeds that have been soaked in milk through mashed potatoes.
33. Sprout the seeds and use in salads.
34. Mix ground seeds with butter or peanut butter for a nutritious spread.
35. Cinnamon, ground chia and butter is great on hot scones.
36. Add a desert spoon of black seeds to a green jelly mix for “frogs egg jelly”.
37. Spread a mixture of honey, cinnamon, dried fruit and ground chia on to filo or puff pastry sheets, roll up and cook in a hot oven.
38. Mix the seeds, whole or ground through Nutella.
39. Add ground seeds soaked in an egg to bind a hamburger mix.
40. Soak chia seeds in milk and mix through hot oatmeal.
1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies.
2. Add chia seeds to apple juice to make “sago”.
3. Grind seeds and add to hot milk to make a “porridge”
4. Mix seeds through yogurt.
5. Add seeds to soup to thicken.
6. Grind seeds and mix with flour, milk and eggs to make pancakes.
7. Add seeds to salad dressings.
8. Eat Chia seeds whole and raw as a snack.
9. Add whole seeds to diluted fruit juice to make Chia Fresca.
10. Make Chia Pudding by adding whole seeds to milk, nut milk or soy milk.
11. Blend chia seeds into smoothies.
12. Make a “lassie” by blending chia seeds, yogurt and fruit juice.
13. Add chia seeds to beaten eggs, soak for 10 minutes and make an omelette.
14. Mix with worcestershire or bbq sauce and brush over barbequed meats.
15. Add ground chia seeds to flour when making bread.
16. Make chia pan bread by combining chia seeds, eggs, milk, flour and baking powder. Cook in a heavy based pan with a lid on.
17. Add whole chia seeds to a cake batter to make a heavy poppy seed like cake.
18. Add seeds to stews to thicken.
19. Throw some seeds into a stir fry.
20. Make a thin batter of ground chia seeds and milk and cook in a slow oven to make crackers.
21. Sprinkle seeds over a salad.
22. Pureed fruit, chia seeds and a little fruit juice is a good topping for ice cream.
23. Stir whole seeds through cooked lentils.
24. Soak seeds in beaten eggs and use this mix to make a frittata.
25. Cook brown rice in vegetable stock and stir chia seeds through when rice is cooked.
26. Top a cheesecake with chia seeds soaked in fruit juice to make a gel toppingl.
27. Add whole or ground seeds to cookie mixes.
28. Mix ground seeds with ground beef to make meatballs.
29. Cook brown rice in apple juice, add grated apple and stir whole chia seeds through the mixture for a tasty dessert.
30. Toasted ground chia seeds mixed with honey and cinnamon makes a wonderful base for cheesecake.
31. Add whole seeds to granola.
32. Mix white chia seeds that have been soaked in milk through mashed potatoes.
33. Sprout the seeds and use in salads.
34. Mix ground seeds with butter or peanut butter for a nutritious spread.
35. Cinnamon, ground chia and butter is great on hot scones.
36. Add a desert spoon of black seeds to a green jelly mix for “frogs egg jelly”.
37. Spread a mixture of honey, cinnamon, dried fruit and ground chia on to filo or puff pastry sheets, roll up and cook in a hot oven.
38. Mix the seeds, whole or ground through Nutella.
39. Add ground seeds soaked in an egg to bind a hamburger mix.
40. Soak chia seeds in milk and mix through hot oatmeal.
Wednesday, February 22, 2012
Every Day Stir Fry
I eat this for lunch almost every day. Can't get enough!! I make a huge pan of it and eat it for a few days. I think it tastes better the next day.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Saturday, October 1, 2011
Supergrain: Millet
My mom has been on a supergrain kick and has gotten me on board! We have now bonded over our mutual love and excitement about MILLET!
Millet is most commonly used in North America as BIRDSEED!! Go us! But in Africa and Asia, it is a daily staple. It is very healthy, chock full of important nutrients that our bodies need.
To learn more about the nutritional value of millet, click here.
To prepare, cook like rice. Use a 3:1 ratio and simmer for 35 minutes. Millet takes on the flavor of whatever it is cooked with. It can be added to soups, pasta, rice, etc without much notice. I like to just cook up a cup of it to keep in the fridge. Last night I stirred some into our plain white rice to boost the nutritional value. My kids didn't even know it was there! Love it!
Or if you'd like to try a yummy recipe that features millet, here is a great one!
HERB MILLET CASSEROLE
1 cup millet
2 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1 tsp savory salt
1/2 tsp herb seasoning (basil, oregano, dill, rosemary, a combo of whatever you have or like!)
3 cups water
In a medium saucepan, lightly brown millet in oil. Add carrots and celery. Stirfry for 1 minute. Add the salt, herbs and water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes or until millet is tender.
Millet is most commonly used in North America as BIRDSEED!! Go us! But in Africa and Asia, it is a daily staple. It is very healthy, chock full of important nutrients that our bodies need.
To learn more about the nutritional value of millet, click here.
To prepare, cook like rice. Use a 3:1 ratio and simmer for 35 minutes. Millet takes on the flavor of whatever it is cooked with. It can be added to soups, pasta, rice, etc without much notice. I like to just cook up a cup of it to keep in the fridge. Last night I stirred some into our plain white rice to boost the nutritional value. My kids didn't even know it was there! Love it!
Or if you'd like to try a yummy recipe that features millet, here is a great one!
HERB MILLET CASSEROLE
1 cup millet
2 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1 tsp savory salt
1/2 tsp herb seasoning (basil, oregano, dill, rosemary, a combo of whatever you have or like!)
3 cups water
In a medium saucepan, lightly brown millet in oil. Add carrots and celery. Stirfry for 1 minute. Add the salt, herbs and water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes or until millet is tender.
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