Twisted
Pair Gemelli with Spinach & Tomatoes
Ingredients
12 ounces Eden
Organic Kamut & Quinoa Twisted Pair® Gemelli, 1 package
2 Tablespoons Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1 large onion, sliced thin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Eden Sea Salt, or to taste
2 cups spinach, packed and chopped
1/2 cup any Eden Organic Diced Tomatoes, drained, reserving 1 cup tomato cooking liquid
2 Tablespoons Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1 large onion, sliced thin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Eden Sea Salt, or to taste
2 cups spinach, packed and chopped
1/2 cup any Eden Organic Diced Tomatoes, drained, reserving 1 cup tomato cooking liquid
Directions
Cook pasta as package directs. While
the pasta is cooking, heat the oil in a large skillet and sauté the
garlic and
onion for 4 to 5 minutes.
Add the crushed red pepper, salt, spinach and tomatoes. Sauté 1 to 2 minutes. Add the tomato cooking liquid.
Drain the pasta and add to the skillet. Season with black pepper and add extra salt if desired.
Toss the pasta and vegetables until heated through.
Serve and enjoy!
(Recipe courtesy of Eden Foods)
Easy Peasy Bean Salad
1 small finely chopped sliced red onion
3 large red leaf lettuce; washed
1 cup thinly sliced radicchio
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tbsp freshly squeezed lemon juice
Sea salt and freshly ground pepper to taste
Lay red leaf lettuce in single serving salad bowl.
Throw the rest of the ingredients in a separate bowl and toss.
Place bean/radicchio mixture on lettuce and serve.
Easy peasy!
Sautéed Greens
2-3 large garlic cloves sliced
1 tsp dried red chili pepper
2 tbsp extra virgin olive oil
Salt and pepper to taste
1) Steam greens until tender in vegetable steamer
2) Heat oil in medium sauté pan
3) Add garlic and sauté until tender
4) Add greens and toss
5) Add chili, salt and freshly ground pepper; toss.
6) Sauté until greens are nicely coated with the oil and spices.
7) Serve with fresh artisan bread. Yum-oh!
Mom's Lentil Soup
My mother made this lentil soup when she was off work and undergoing radiation. She took a recipe from a book or magazine (not too sure) and wrote it out on a recipe card with her own edits. The result was a delicious, nutritious and comforting soup. Made with love and packed with 32 grams of protein. My Mom's Lentil Soup rocks and so did she. It would have made her smile ear-to-ear knowing I make this soup for my family and am sharing it with others. Bon Appetit!
2 cups dried lentils
8 cups water
½ cup chopped onion
2 cloves garlic, minced
½ cup chopped carrots
½ cup chopped celery
3 fresh or canned roma tomatoes
¼ cup olive oil
1 teaspoon fine sea salt
¼ tsp black pepper
2 bay leaves
½ tsp dried oregano
Wash and pick over lentils
Soak overnight in 2 cups water
In soup pot sauté onion, garlic, carrots and celery in olive oil until tender.
Add lentils, water, tomatoes, salt, pepper, bay leaves and oregano; bring to a boil.
Reduce heat and cook for 2 ½ - 3 hours, until lentils are soft.
Remove bay leaves.
At this point mixture can be pureed until smooth (optional)
Thin with water (if necessary)
Return mixture to soup pot and heat.
Stir and serve.
Yield 8 servings
Protein 32 grams
Melissa's Vegan Banana Bread
My hubby loves my non-vegan banana bread (I don't blame him, it rocks!) but I just knew it would be such a tease if I made it and couldn't enjoy it myself. So, I searched the internet for a vegan banana bread recipe and came across quite a few. I wasn't very happy with a lot of the ingredients being used so I substituted a few ingredients here and there and came up with my own Vegan Banana Bread recipe. It is delicious and a MUST to try! Do it! You won't regret it!
3 large ripe bananas
1/4 cup unsweetened applesauce
1/4 cup canola oil or vegan margarine
1/2 cup dark brown sugar
2 tablespoons amber agave nectar
1 cup all-purpose spelt flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup chopped walnuts or vegan chocolate chips (optional)
Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil and agave nectar. Mix well by hand or in mixer on low speed.
Sift in the flour, baking soda, cinnamon, nutmeg and salt. Fold in walnuts or chocolate chips (optional)
Transfer batter to prepared loaf pan and bake for 45 to 50 minutes.
Insert toothpick in center of loaf. Toothpick should come out moist but NOT gunky or sticky.
Remove from oven and let cool before enjoying your masterpiece.
Fiery Veggie Chili
Easy, economical, healthy and delicious – what more could you want? Serve with steamed brown basmati rice and a large leafy green salad. I like my chili spicy if you prefer a more mild chili simply omit or adjust the cayenne, chili powder and jalapeño.
½ cup dried kidney beans
½ cup dried black eyed peas
½ cup dried pinto beans
- Picked over and rinsed
or
2 cans of beans, drained and rinsed thoroughly
3 Tbs. extra virgin olive oil
2 yellow onions, finely chopped
3 celery stalks with leaves, finely chopped
2 large carrots, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 jalapeno pepper, finely chopped
4 large cloves of garlic, minced
2 Tbs. chili powder
1 tsp. cayenne pepper
2 tsp. cumin
2 tsp. dried oregano
2 tsp. freshly ground pepper
2 tsp. (or to taste) sea salt
2 bay leaves
1 28-ounce canned crushed tomatoes + 2 cans of water
1 ½ cups of fresh or frozen corn
2 ripe avocados, diced for garnish
Cooking time: 1 hour
(However the longer you let it simmer the better it tastes; I usually cook it for 2-3hrs)
1)Place dried beans in a bowl and add enough water to cover by 2 inches. Let them soak overnight (8 hours). Drain and rinse thoroughly.
2)Put the beans in a medium size pot, cover with 2 inches of water and bring to a boil. Reduce the heat to low and simmer for 1.5-2hrs. Drain and rinse the beans.
3)In a large pot sauté all vegetables in olive oil over medium heat until tender (7 to 10 minutes).
4)Add all the spices and herbs and cook on low heat for 5 minutes. Stir often to avoid sticking.
5)Add tomatoes and water. Cook for at least one hour until thickened. Adding more sea salt if desired.
6)Stir in corn and cook for 5 minutes. Remove bay leaves, top with diced avocados and serve.
Serves 6 – 8 (great for freezing!)
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