Sweet Summer Quinoa

The Fourth of July is always a big holiday for my family. It is my nephew's birthday, and a national holiday; two very good reasons for us to get together and celebrate...and we will use any excuse to party.

Trying to get away from the usual, traditional Fourth of July fare, I created this sweet and tasty summer salad. It's fruity enough for the kids to go crazy, and nutritious enough for me to be happy to give them.

Use this idea as a base for your own, and add your favorite fruits and nuts. It is a perfect cold dish to share!


Sweet Summer Quinoa

Ingredients:
1 cup quinoa
1/4 fresh pineapple, diced
1 fresh mango, diced
1 tablespoon shredded dried coconut
1 handful of cilantro, chopped
1 handful of toasted, sliced almonds
1 tablespoon brown sugar
2 tablespoons coconut oil


Directions:
Bring 2 cups of water to a boil. Add quinoa, reduce heat and cover, simmering for 15 minutes, or until all the water is absorbed.

While the quinoa is cooking, chop up your pineapple, cilantro and mango. If your almonds are raw, toast them on medium heat in a nonstick pan for about 5 minutes, tossing occasionally.

When the quinoa is done cooking, heat a large skillet on medium heat and add the coconut oil. Toss in the quinoa and mix well. Remove from the heat. In a large bowl, combine quinoa, pineapple, mango, cilantro, brown sugar, coconut and toasted almonds.

Refrigerate and enjoy!

Monkey Fruit Cake

Here it is: as seen on TV! I know I've mentioned before with my ice cream blog all of these options, but now you can see just how quickly and easily your sweet tooth can be satisfied! And with good, body-nourishing ingredients. Enjoy!!

Blueberry morning!

Breakfast is a snap! Here's what I made.

Blueberry Smoothie
Ingredients:
1 pint of fresh blueberries
3 bananas
2 frozen bananas
3 pitted dates
1 cup Good Belly blueberry acai probiotic drink

Blend all ingredients together, drink and enjoy!

Good Belly probiotic drinks are great for people that are lactose intolerant or want to cut back on dairy, because they have all those great gut-friendly bacteria that yogurt contains and the flavors are awesome! I love adding it to my smoothies. Good Belly can be found at most health food stores, co-ops, and some grocery stores, in the soy milk area.
http://www.goodbelly.com/probiotic-drink

What to do with turnips

Community Supported Agriculture (CSAs) are becoming ever more popular as the desire to eat fresh, organic, locally grown food is growing. A CSA is set up so a person can buy a "share" of a farm, and then every week the bounty of the season is delivered fresh, usually picked the same day. A whole array of fruits, vegetables, herbs and flowers can be expected, although one never knows what exactly will show up in the box each week.

My darling sister received turnips in her box this week, and has challenged me to find ways to prepare them. I do love challenges! So here we go.

First, a little bit about why you would want to eat a turnip. Turnips have been enjoyed since ancient times, when they were cultivated nearly 4,000 years ago in the Near East. This round, apple-sized vegetable was prized by the Greeks and the Romans, and was even called one of the most important vegetables of the time by ancient author Pliny the Elder. They belong to the same family as broccoli, cauliflower and cabbage (cruciferous vegetables), giving them powerful cancer-fighting abilities as well as nutrients such as fiber, vitamin C, vitamin B6, folate, calcium, potassium and copper. When eaten raw, they have an earthy, spicy taste, like a radish, but when they are cooked the flavor becomes very mild, so even your fussiest child will enjoy them.

You can use turnip roots anytime you would use a potato, and then some. Try them mashed, baked, boiled, in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. Or you can thinly slice them, brush them with olive oil, lightly salt and bake them like potato chips. Or you can try the recipe at the end of this post.

Don't forget about the greens! They are delicious sautéed or steamed as a side dish with garlic, onion, olive oil and lemon, or as an addition to soups, stews and pasta.

And now, for a recipe...

Hearty Rooty Casserole

Ingredients:
1 medium turnip
1 large parsnip
1 large carrot
1 medium onion
1 medium rutabaga
1 Tablespoon Italian seasoning
1/2 Tablespoon garlic powder
1 Tablespoon olive oil

Directions:
Preheat oven to 400 degrees. Peel the vegetables and then coarsely chop. Put them in a 13X9 baking pan, sprinkle seasoning and garlic on top, and then drizzle with olive oil. Give it a quick stir, cover and bake for 1 hour.