Tag: recipes

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Red Bean, Onion and Coconut Rice.@Yoga_Journal

red bean & cocnut rice

Red Bean and Coconut Rice

This colorful rice plate is a great stand-alone dish or the perfect base layer for another protein.

The sweetness of the onion and the coconut milk complements the saltiness of the rice, so ensure you season this dish well. You can use red onion if you want a sweeter flavor and add a couple of finely diced fresh green chilies along with the onion, if you’d like more heat. The rice gets a beautiful pink color from the red kidney beans that looks pretty served with a mixed green salad, such as lettuce and sliced avocado.

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  • Duration
  • 4Servings

Ingredients

  • 1 large onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 1/4 cups basmati rice, washed and drained
  • 1/2 x 14 oz. can red kidney beans, drained and rinsed
  • a big handful of fresh cilantro, finely chopped (stems and all)
  • scant 1 cup coconut milk mixed with the same amount of cold water

Preparation

Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion and garlic on high heat for 3–4 minutes, then reduce the heat to medium and fry for a further 2 minutes, or until soft.

Add the rice and fry for 30 seconds, without stirring too much, then add the kidney beans, cilantro, and some salt and black pepper to taste.

Pour in the coconut milk and water mixture. Bring to a boil, then stir the rice once and cover. Reduce the heat to the lowest setting and simmer for 12 minutes without lifting the lid.

Remove from the heat and leave the pan, covered, for a further 5 minutes to allow the rice to finish cooking in the steam.

Remove the lid, fluff up the rice with a fork, and serve hot.

Cover-India7

Excerpted from Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj, Kyle Books 2019. Reprinted with permission.

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Is salad on the menu for lunch? Make it your best one ever with these five tips: @Yoga_Journal

5 Steps to Seriously Superior Salads
Apply these tried-and-true cooking tricks to salad-making, and you’ll be making the best veggie-packed dishes ever.
July 31, 2021 Ivy Manning






Your go-to bowl of greens may be a good salad, but is it the best salad? Some of the best cooking tricks can be applied to salad-making. Here are five game changers that will help take your salads to a new level.
1. Season it
We season everything else, so why skip your salad? A pinch of coarse sea salt and a few grinds of pepper enhance the flavors in salads, too. But don’t stop there! Spices can amp up the natural sweetness of vegetables both raw and cooked. Try this homemade toasted spice blend on salads to turn a ho-hum salads into the best salad with grilled shrimp, sprinkle nutritional yeast on slaws for a savory boost, or herby-tart za’atar blend on a cucumber tomato salad with feta.
2. Underdress
Err on the side of underdressing your salads. You need less dressing than you think, and you can always add more, but you can’t remove dressing from a soggy salad. As a general rule, add ½ tablespoon of dressing, gently toss, taste, and add more until the ingredients are very lightly coated. Another option for chronic over-dressers, pour out small amounts  of dressing (about 1 tablespoon per person) into a small ramekin and dip your fork into it before each bite of undressed salad.
3. Hands on
Toss your salads with your hands in a large bowl, this helps coat all the ingredients with seasonings and dressing and it’s gentler on tender greens. If you’d rather not get your hands dirty, use kitchen tongs to even toss things together.
4. Balance textures
Try to choose a balance of elements – fluffy leaves, creamy elements like avocado or cheese, crunchy items like nuts or seeds, something substantial like roasted squash, meat, seafood and juicy/crisp elements like apple, tomato, or celery.  And remember, we eat with our eyes, so arrange elements artfully for a more satisfying meal. Click here for a handy chart on how to build a well composed, best salad recipes ever.
5. Herbs are salad leaves, too.
Herbs are a mainstay of salad dressing, but they are also delicious by themselves tucked into leafy salads. Fresh, tender herbs like basil, cilantro, dill, basil, parsley, and mint blend right in with lettuce plus they add little pops of fresh flavor that are unexpected and make salads more interesting. Make sure to remove any tough or stringy stems…concentrating on the juicy leaves instead.
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This Anything-Goes Green Goddess Salad is a Nutrition Goldmine @WomensRunning #fitnessaware

This Anything-Goes Green Goddess Salad is a Nutrition Goldmine

womensrunning.com

This Anything-Goes Green Goddess Salad is a Nutrition Goldmine

This green goddess salad recipe hits all the flavor and texture sweet spots and proves that green is indeed the color of health.

Makes 4 Servings

Ingredients

Salad

  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 2/3 cup cider vinegar or white vinegar
  • 1 large green bell pepper, sliced
  • 1 cup green lentils
  • 1 cup freekeh
  • 1 (8 ounce) container of store-bought hummus
  • 4 cups arugula
  • 1 cucumber, chopped
  • 1 avocado, diced
  • 1/4 cup roasted shelled sunflower seeds

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Dressing

  • 1 cup chopped zucchini
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. water
  • Juice of 1 lemon
  • 1/2 cup chopped parsley
  • 2 scallions (green onions), chopped
  • 1 jalapeño, seeded and chopped
  • 1 garlic clove, chopped
  • 2 Tbsp. tahini
  • 1 tsp. honey
  • 1/2 tsp. salt

Directions

  1. Place green pepper slices in a large wide-mouth jar or bowl. Place sugar and salt in a separate bowl and add 2/3 cup boiled water; stir until sugar and salt are dissolved. Stir in cider vinegar. Let cool for a few minutes and then add vinegar mixture to peppers. Cover and chill for at least 4 hours or up to several days.
  2. Cook lentils in a large saucepan of simmering, salted water until they are tender but still retain their shape, about 25 minutes. Drain, rinse under cold running water, and drain well again.
  3. Bring 2 1/2 cups water to a boil in a saucepan. Add freekeh and a couple pinches of salt. Reduce heat to medium/low and simmer covered until grains are tender, about 25 minutes. Drain any excess water.
  4. To make the dressing, blend together olive oil, water, zucchini, lemon juice, parsley, scallions, jalapeño, garlic, tahini, honey, and salt until smooth.
  5. To serve, spread hummus on serving plates and scatter on lentils, arugula, freekeh, cucumber, avocado, and sunflower seeds. Drizzle on dressing and garnish with microgreens if using.

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YUM! A Blue Super Food Smoothie Bowl

Screenshot_2019-12-20 YOGA REBEL® ( yogarebellondon) • Instagram photos and videos(1)

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yogarebellondon

YUM! A Blue Super Food Smoothie Bowl

INGREDIENTS

2 Frozen Bananas
2 Kiwi
1/2 c. White Grapes
1/2 c. Coconut Milk
1/2 tsp. Blue Majik Powder
Seasonal fruits for topping, Granola and Chia Seeds

Directions

Step 1
Slice fruit toppings, set aside

Step 2
In blender, add frozen Banana, frozen Grapes, Kiwi, Coconut Milk, and Blue Majik. Blend until smooth.

Step 3
Pour into bowl and top with sliced fruit toppings, granola, and chia seeds.

Credit: https://sisterchives.com

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Recipe: Charred Broccoli Tabbouleh Salad @ClevelandClinic #fitnessaware

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

Posted on

Recipe: Charred Broccoli Tabbouleh Salad @ClevelandClinic

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness