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Easy Recipes
(Adapted from
Bastyr Univeristy’s recipe collection)
► Super
Nutritious Quinoa Salad
► Low
Sugar Oatmeal Cookies with Cranberries
► Wheat
Free Apples Blackberry Crisp
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Super Nutritious Quinoa
Salad
One cup of quinoa has more calcium than a quart of
milk and has twice the protein of barley or rice.
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Salad: |
Dressing: |
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2 cups
quinoa
4 cups filtered water
pinch of salt
1 tbsp olive oil
1 med onion, diced
1 clove garlic, minced
2 carrots, chopped
2 broccoli stalks, in bite sized pieces
½ cup sunflower seeds, toasted |
¼ cup
flaxseed oil
¼ cup brewer's yeast
1 tbsp tahini
1 tsp mellow miso
1 tbsp tamari |
First rinse
the quinoa to remove the bitter coating. Then add quinoa,
water, and salt to a saucepan and bring to a boil. Cook for
about 20 minutes or until little rings seem to be coming out
of the grain.
Meanwhile, heat the olive oil in a skillet and sauteé onion,
garlic, carrots and broccoli until tender. In a separate
bowl, mix dressing ingredients and blend well.
When quinoa is tender and rings are visible, drain any extra
water and combine all ingredients. Toss and serve.
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Low Sugar Oatmeal Cookies
with Cranberries
1/4 cup
organic butter, softened
2 tablespoons fructose sweetener
2 natural eggs
1/2 cup applesauce
1 teaspoon vanilla extract
1/4 cup unsweetened apple juice concentrate, thawed
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
1/3 cup dried cranberries
Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl, cream together the butter, fructose and egg
whites until smooth. Stir in the applesauce, apple juice
concentrate and vanilla. Combine the flour, baking soda,
cinnamon and salt; stir into the applesauce mixture. Mix in
the oats and chopped cranberries. Drop rounded spoonfuls
onto the prepared cookie sheets.
Bake for 15 to 17 minutes in the preheated oven, until
cookies are firm to the touch and lightly browned. Cool 1
minute on the cookie sheets before removing to wire racks to
cool completely. Store in an airtight container.
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Wheat-Free Apple Blackberry Crisp
This is the
Bastyr University kitchen's always-popular wheat-free
apple-blackberry crisp. The recipe is as follows:
Ingredients
1 qt. fresh
blackberries
1 qt. fresh
apple slices
½ c.
unbleached sugar
1 c. brown
sugar
½ c. minute
tapioca
1 T. cinnamon
¼ c. lemon
juice
Mix all
ingredients and place evenly in a
9"x13" baking
pan.
Crisp
topping
2 c. oatmeal
2 c. brown
sugar
2 c. unbleached
spelt flour
½ tsp. baking
soda
½ lb. Organic
butter (melted) or use equivalent amount of soy margarine
for vegan crisp
Mix dry
ingredients then add melted butter. Cover fruit. Mix evenly
with topping and bake in a 350-degree oven until topping is
brown, approximately 45 minutes.
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