Ingredients:
- 1 cup organic (dry) quinoa (I used red quinoa)
- 2 cups water
- 1/2 cup pine nuts
- 3 tablespoons organic mint, chopped
- 1 tablespoon extra virgin olive oil (I used California Olive Ranch)
- Salt and pepper
Preparation:
- Rinse quinoa well
- Place quinoa and water in a sauce pan, cover, and bring to a boil.
- Season with salt, cover, and reduce heat to low.
- Simmer until all liquid has been absorbed and quinoa is tender, 10 to 15 minutes.
- Meanwhile, toast pine nuts in a pan
- Gently fold pine nuts, mint and olive oil into quinoa.
- Taste and adjust seasoning with salt and pepper.
- Transfer to a serving bowl and serve immediately.
Sautéed Kale:
Ingredients:
- 1 bunch of organic kale (I used red kale)
- extra virgin olive oil (I used California Olive Ranch)
- garlic
- salt & pepper
Preparation:
- Rinse kale
- Add damp kale to frying pan
- Sauté for a few minutes over medium heat until cooked to desired
- Turn heat to low, add oil, garlic, salt and pepper to taste
- Remove from pan and enjoy
Braised Daikon in Mirin and Coconut Aminos, adapted from Alicia Silverstone's The Kind Diet
Ingredients:
- 1 large daikon
- 2 tablespoons Coconut Aminos (or shoyu if you're not soy-free)
- 1/4 cup organic mirin (I used Ohsawa by Gold Mine)
Preparation:
- Slice the daikon into 3/4" pieces
- Place them in a skillet in a single layer
- Add water almost to cover the daikon
- Add the aminos and mirin
- Bring liquid to a boil over high heat
- When boiling, reduce heat to low, cover the pan, and simmer for 30 minutes, or until all liquid has been absorbed.