Monthly Archives: February 2015

Moroccan Quinoa

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When we went to Disney World last year we ate at a different “country” every night. We love ethnic cuisine and wanted to try out as many as possible. Moroccan was one of our favorites and I’ve been recreating some of the dishes since we’ve gotten home. This Moroccan quinoa is a favorite in our house. They used cous cous but that it often made with plain white flour and even if it is whole wheat, its not sprouted. We soak, sprout, or sour all of our grains and quinoa is very easy to sprout. If you arent into sprouting your grains, just simply soak it for 15 minutes then rinse and drain since quinoa can have a bitter taste if you don’t. Quinoa is a great substitute for cous cous since it’s a similar size.

I served this with a Moroccan fish and vegetable dish. It was also great the next day cold, straight out of the fridge as leftovers for lunch.

Moroccan Quinoa

serves 6

1 Tbs olive oil

1/2 onion, diced

2 cloves garlic, diced

1 1/2 cups quinoa, rinsed

2.5 cups bone broth or water

1/2 tsp each tumeric, cumin, and coriander

1/4 tsp salt

1 lime, zest and juice of

1/2 cup almonds, chopped

1/2 cup raisins

Place oil, onion, and garlic into a saucepan and cook for 2-3 minutes. Add in quinoa and 2.5 cups of water or bone broth. Cook for 15 minutes until water is absorbed and quinoa is cooked. Add spices, lime juice and zest, almonds, and raisins.

 

Nutritional Information

calories: 254

fat: 9 g

sodium: 101 mg (4 %DV)

carbohydrates: 38 g

dietary fiber: 5 g

sugars: 8 g

protein: 8 g

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Thai Coconut Chicken Curry and Potatoes

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I am always looking for new and different recipes. Since we never go out to eat I like to vary the type of cuisine we eat. Thai is something I am experimenting more and more with and really like. I combined a few different recipes since I like meals to have protein, healthy fats, healthy carbohydrates, and vegetables to make for a well rounded meal with staying power. One dish meals are the best to prepare sometime during the day when I have the time between homeschooling, nursing, cleaning, etc. Then I can just let them simmer until we are ready to eat. This Thai curry met all the requirements the kids loved it too. I served it over zucchini noodles because the kids think they are fun. You could also use a sprouted wheat noodle, rice, or quinoa.

Thai Coconut Chicken Curry and Potatoes

serves 6

1 Tbs coconut oil

2 cloves garlic

3 Tbs red curry paste

1 lb chicken breasts, cut up into 1 inch chunks

1 cup coconut milk (homemade or canned), light or full fat

1-2 cups homemade bone broth (or reduced sodium broth)

1/2 onion, diced

2 lbs potatoes, cubed into 3/4 inch squares

3 carrots, peeled and cut up

1/2 inch piece of ginger, grated or finely chopped

1/2 tsp salt

1/4 tsp pepper

Place oil, garlic, onion, and curry paste in a dutch oven. Cook for 2-3 minutes. Add chicken, stir to coat the chicken, and cook for 2-3 more minutes. Add the rest of the ingredients (1 cup of the broth) and simmer for 25 minutes with the lid on, or until potatoes are cooked through. The longer you cook it, the more the sauce will thicken from the potatoes breaking down and releasing their starch. Add more broth as needed to get the potatoes cook and leave a little sauce, the best part!

Serve over zucchini noodles,sprouted noodles, rice, or quinoa.

 

Nutritional Information:

Calories: 338

fat: 12 g

sodium: 689 mg (29% DV)

carbohydrates: 31 g

dietary fiber: 5 g

Sugars: 4 g

Protein: 25 g

Fermented Ketchup

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Ketchup seems to be a food kids eat way too much of these days, well I’m sure most adults do too. It usually has high fructose corn syrup and even the organic store bought varieties are made with regular white sugar or agave (which is highly processed). I found one decent brand of ketchup at our organic market but it still had sugar so we used it sparingly. So sparingly it expired before we used it all. I heard of fermented ketchup and it sounded right up my alley. Homemade, no added sugar, and since its fermented it has a dose of probiotics. I like to get probitoics in our foods whenever we can through homemade kefir, homemade sourkraut, homemade fermented lemonade, and now ketchup. It tastes very similar to the store bought stuff, but even better! And since ketchup has vinegar in it normally, it works well and tastes “normal” as a fermented food.

Fermented Ketchup

8 oz tomato paste

2 Tbs apple cider vinegar

2 Tbs whey

2 Tbs honey

1/2 tsp allspice

1/2 tsp salt

1/4 tsp cloves

1-2 Tbs filtered water, as needed

Mix all together except 1 Tbs of the whey and water. Add to a ball jar. Pour the extra whey on top. Cover with the lid and let sit on countertop for 3-5 days. Mix it all together, add filtered water as needed to make it desired consistency, and refrigerate.

*You can get whey from strained yogurt. It’s the liquid that often is sitting on top of the container of yogurt when you open it. You can strain some plain whole milk yogurt in cheesecloth to get more. The clear liquid that comes off is the whey, Then you’ll be left with a thicker, greek style yogurt.