Warm Kale Salad

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Just in time for the upcoming two major holidays. Guilt-free vegan salad so wholesome, refreshing and satisfying made with organic ingredients. 

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Turmeric Quinoa

A super easy, healthy, and elegant looking quinoa dish with fresh tricolor tomatoes and cilantro seasoned with citrus and turmeric spice; a spice that produces mood boosting properties.

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I’ve been using turmeric in  my cooking even before it became popular.  I didn’t think much of its benefits at that time.  I just love the spiciness and the intense color.  I have a recipe that I made a long time ago that my husband was crazy about.  A friend of mine mentioned turmeric and its benefits and suggested that I should add it in my tea.  I read in “First Magazine” that a teaspoon added to your daily diet will make you feel perkier.  According to Nancy Lonsdorf, M.D., author of The Ageless Woman, turmeric is rich in curcumin, an antioxidant that helps you produce more mood-boosting serotonin and dopamine.  So, I have been using it in my cooking more often now than before.

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Look at how gorgeous this dish is.  This would be a great accompaniment of Chicken Cutlets with Tahini sauce to serve at parties. Beautiful!

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Let’s make it.

Please note the chicken stock I used  only had 140 g of sodium per cup.  If you are using a chicken stock that is higher than 140 g, then adjust the seasoning.

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For the Quinoa

Ingredients:

  • 1 cup quinoa (red and white)
  • 2 cups Wegman’s organic chicken broth
  • 1 1/2 teaspoons chicken bouillon powder
  • 1 teaspoon ground turmeric spice
  • 2 tablespoons unsalted butter or olive oil (I used extra virgin olive oil)

Directions:

  1. Combine quinoa, chicken broth, chicken bouillon, turmeric  and butter or olive oil in a medium pan over medium heat.
  2. Cover and bring to a boil until almost all the liquid is absorbed about 15 minutes.
  3. Turn heat to very low setting and let it cook until the remaining liquid is absorbed about 11 minutes.
  4. Turn off the heat and let stand.  Meanwhile make the tomato mixture.

Tomato mixture:

Ingredients:

  • 10 cherry tomatoes (or more), halves
  • 1/4 cup chopped or chiffonade cilantro
  • 1 teaspoon fresh squeezed lemon juice
  • pinch of salt
  • dash of black pepper

Directions:

  1. Combine tomatoes, cilantro and 1 teaspoon of lemon juice in a small bowl.
  2. Season with a pinch of salt and a dash of black pepper.
  3. Toss to combine, set aside.

Scoop the quinoa from the pan and place in a medium serving bowl.  Drain the tomato mixture.  Add to the bowl with quinoa.  Mix and enjoy.

Below is a turmeric quinoa made on a different date.  I added different tomatoes and avocado.   It was tasty.  Squeeze lime over it.  Mix and enjoy.

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Just in case you are wondering, this photo was taken with a flash. Big difference compared to the photos above taken with natural light.

UPDATE:  MARCH 14, 2014

To show you just how elegant this dish is along with the Baked Chicken Cutlet with Tahini Sauce, here’s a picture taken with natural light just recently.  My guests loved them, especially the Spring Salad with chicken cutlet and Tahini sauce.  I agree.  They were very delicious!

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Turmeric Quinoa, Spring Salad with Baked Chicken Cutlet in Tahini Sauce, Dark Chocolate Truffles, and Fresh Organic Carrot Juice.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Vegan Protein Balls

No bake, high in protein balls made with other ingredients that are high in omega fatty acids and fiber.  A very satisfying, healthy snack.

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These balls are heavenly delicious, rich and decadent. A very satisfying snack without the guilt.  They’re vegan and gluten-free.  The chocolate chips and nuts added some crunch as well as the Chia seeds.  You don’t even need to add sugar.  The natural sugar in chocolates and peanut butter were enough to sweetened these balls.  You’ll forget that they’re even healthy.  You may also add quinoa in this recipe.  However, I was going for a low-carb or no carb snack that is why I didn’t add any quinoa.

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I was hungry and feeling under the weather, so I did not want to cook anything.  Fortunately, the children already had their lunch. I wanted to eat something healthier, so I took anything and everything “healthy” out of our pantry.  There were Chia seeds, Sesame seeds, Flax seeds, mini chocolate chips, walnuts, pecans, almonds, and organic peanut butter.  I had some leftover chocolate ganache that hardened because it was so cold in the house last night.  I started measuring and mixing the ingredients (except the Chia seeds) and formed them into balls.  The balls were a little sticky and I didn’t have anythings in the pantry I could add to rid of the stickiness except oats, so I added some then rolled them in Chia seeds.  Perfect!

The good thing about these balls is you can make them ahead of time and freeze them.  A healthy emergency snack when you are on-the-go or too lazy to prepare anything.   They will help overcome your cravings for empty calories.  Why?  Because of the nutritional value of the ingredients such as protein.  According to WebMD,  protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals.  Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Along with fat and carbohydrates, protein is a “macronutrient,” meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called “micronutrients.” But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.  However, you can’t eat protein all day long.  To  much protein is harmful to the body.  So balance is the key.  Having protein in your diet, helps you curb your appetite.  For more information, read it here.

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I ate two protein balls at lunch with half a cup of blueberries and a glass of low-fat milk.  It was enough to curb my appetite or cravings.  It’s been five hours and I’m still full.  I don’t feel hungry at all.  They are so easy to prepare too.  All you have to do is mix all the ingredients and form a ball then roll in Chia seeds.

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The recipe yields four balls.  For a large quantity, triple the recipe.  Place them in the refrigerator or freeze them for later consumption.

Ingredients:

  • 1 Tablespoon chocolate ganache, hardened (cooled in room temperature for hours or overnight)
  • 1 Tablespoon peanut butter
  • 1/2 teaspoon Flax seeds
  • 1/2 teaspoon Chia seeds
  • 1/2 Tablespoon sliced almonds
  • 1/2 Tablespoon walnuts, chopped (about 4 pieces)
  • 1/2 teaspoon Sesame seeds
  • 1 Tablespoon quick old fashion oats
  • 1 Tablespoon mini chocolate chips

Mix all ingredients in a medium bowl.  Shape to form a ball.  Refrigerate for 10 minutes. Enjoy!

Note:  If this recipe inspire you to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Yucca Bites

Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?

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I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents.  They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold.  I remember my cousin’s wife put  them in a pot with water and steamed it.  It was very good.  So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead.  This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it.  It’s chewy and delicious and can you believe it has fiber?  This is clean eating folks.  It’s steamed and made with only four ingredients.  A  healthy, satisfying dessert or snack I promise it would make you swoon.  Another chocolate lover pick.

Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes.  It is low in fat and has generous amount of vitamins and minerals according to  my research.   You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html.   Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.

You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party.  Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out.  Remove the wrapper before serving.

*Note:  This recipe yields for only 10 yucca bites.  Just double or triple the recipe if you want more. 

Ingredients:

  • 1/4 cup firmly packed coconut flakes
  • 1 cup frozen and thawed shredded Yucca root or Cassava
  • 1/4 cup + 2 tablespoons  firmly packed dark brown sugar
  • 1 cup Ghirardelli dark chocolate chips, melted

Directions:

  1. Bring water in a steamer to a rapid boil.
  2. Squeeze the yucca to remove any excess liquid.
  3. Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
  4. They will plump when you cook them, so don’t make them bigger than an inch size.
  5. Place them in the steamer and steam for 50-55 minutes.  Remove and let cool for 15-20 minutes.
  6. Poke one of the yucca balls with a toothpick and dip in melted chocolate.  Place on a plate lined with wax paper.
  7. Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole.  Let the chocolate harden.
  8. Repeat with the remaining yucca balls.  To make Yucca truffles, dust the balls with cocoa.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Have a great day!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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