Basil Pesto

Traditionally basil pesto is made with pine nuts, but they’re expensive and sometimes hard to find so I generally use almonds. Basil pesto is also made with Parmesan cheese, but I generally skip the cheese.

Basil has exceptional flavor and is a rich source of nutrients – vitamins A and K, iron, calcium, magnesium and important phytonutrients (plant chemicals).  I like using fresh herbs as much as possible; they always have antiviral and antibacterial properties.

What is Basil Good For?

 

Basil Pesto
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Servings
1 cup
Servings
1 cup
Basil Pesto
Print Recipe
Servings
1 cup
Servings
1 cup
Ingredients
Adjust servings: cup
Units:
Instructions
  1. Toast almonds in skillet. Remove from skillet and set aside until cool.
  2. Put almonds in food processor and grind fine. Add extra-virgin olive oil, water, garlic and half of basil. Process until mixed.
  3. Add remaining basil and process again until smooth. Season with salt and pepper to taste.
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Coconut Red Lentil Curry

Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.

This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.

I serve it over brown rice; start cooking the rice first as it takes longer than the curry.

Variations:

  • Use green or brown lentils instead of red; add 10 minutes cooking time
  • Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
  • Use parsley instead of cilantro
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Heat oil in a medium pot over moderate heat. Cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add carrot, ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
  2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and cauliflower and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
  3. Serve with cilantro scattered on top.
Recipe Notes

Modified from Epicurious: Coconut Red Lentil Curry

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Greens and Edamame Salad

I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.

The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.

This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.

To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.

 

Greens and Edamame Salad
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Servings
8 servings
Servings
8 servings
Greens and Edamame Salad
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Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
  2. Whisk together vinegar, water, salt, and pepper in a small bowl until salt is dissolved.
  3. Add oil in a slow stream, whisking until combined.
  4. Toss together edamame, escarole, and mint in a large bowl.
  5. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
Recipe Notes

Modified from

Epicurious: Escarole and Edamame Salad

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Arugula Salad with Strawberry Dressing

Variations:

  • Add sliced or diced cucumbers
  • Use different greens: spinach, mixed greens, finely sliced kale (stem removed) instead of arugula.
  • Use different nuts or seeds (pumpkin seeds, sunflower seeds)
  • Use different berries, or other seasonal fruit: citrus, mango…
Arugula Salad with Strawberry Dressing
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Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Arugula Salad with Strawberry Dressing
Print Recipe
Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Ingredients
Adjust servings: people
Units:
Instructions
  1. Mash enough strawberries to measure 2/3 cup.
  2. Quarter remaining strawberries and place in a large bowl. Add greens, green onion, feta cheese, and half of walnuts and toss until mixed.
  3. Whisk vinegar, sugar and salt in small bowl to blend. Whisk extra-virgin olive oil. Whisk in water, 2 tablespoons at a time. Mix in mashed strawberries. Season dressing with salt and pepper to taste
  4. Pour over salad; toss to coat. Sprinkle remaining walnuts on top.
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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Meatless or Not Lentil Chili

Make it vegan by leaving out the beef. It’s also an easy way to make a dinner for both omnivores and non-vegans. Cook the ground beef separately, set aside. Once the chili is cooked split it into two pots and add the cooked beef into one of the pots. I’ve made it vegan, with ground turkey, bison or beef.

It pairs wonderfully with cornbread.

Serve with Mixed Green Salad with Cranberries and Orange and dinner is complete.

My favorite cornbread is the Skillet Cornbread from 100daysofrealfood.com

Lentil Beef Chili
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Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Lentil Beef Chili
Print Recipe
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat heavy large pot over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork about 5 minutes. Drain well, and put in separate dish. Cover and set aside.
  2. Heat oil in the pot over medium-high. Add onion, leeks, red bell pepper, green bell pepper and sauté until onion is tender, about 8 minutes. Add garlic, marjoram, oregano and basil and cook 2 -3 more minutes. Add beef, lentils, tomatoes, water, chili salt and pepper and mix in. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.
  3. Place cheese, onion, parsley and yogurt in small bowls. Ladle lentil chili into bowls and let everyone top off their chili with cheese, onion, parsley and/or yogurt to their liking.
Recipe Notes

Modified from
Epicurious: Lentil Beef Chili

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CMF Quinoa

Growing up in Bolivia, quinoa was a staple. When I moved to the US to go to college, I missed it so much that every trip home, I always packed a good supply to take back. It was exciting when quinoa started showing up in US stores, and is now everywhere.

I love its unique texture and nutritional benefits.

“Quinoa is considered a complete protein, containing all essential amino acids in a nearly perfect balance. It is also a good source of fiber, and, compared to other grains, is relatively good source of iron, magnesium, calcium, vitamin A and vitamin E. It is easily digested, but it has a relatively low glycemic index value, remaining its sugars are released into the bloodstream slowly, allowing it to provide sustained energy over many hours.”
<i>The Essential Good Food Guide</I>, Margaret Wittenberg

CMF Quinoa
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Servings
4 –6
Servings
4 –6
CMF Quinoa
Print Recipe
Servings
4 –6
Servings
4 –6
Ingredients
Adjust servings:
Units:
Instructions
  1. Place quinoa in a small saucepan over medium heat and cook, stirring occasionally, until it begins to make popping sounds.
  2. Carefully pour in water; bring to a boil. Turn heat low, cover and cook 20 minutes.
  3. The quinoa seeds will uncurl when they are fully cooked. Turn off heat. Place clean dishtowel (or a couple of paper towels) under the lid to absorb steam. This makes it more "airy" than soggy.
  4. NOTE: Do not add salt until after it is cooked or it won't cook properly.
Recipe Notes

[su_original_recipe]

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Cilantro Pesto

This pesto really dresses up roasted fish fillets or broiled chicken breasts. It makes a delicious spread for wraps or sandwiches, and can also be used as a dip with pita chips. Mix it with an equal amount of soft goat cheese and it becomes a popular dinner party appetizer.

For a special dinner, use pistachio nuts instead of walnuts. The cardamom is optional but truly enhances the aromatic flavor making each bite a delight to the senses.

[su_expanding_quote alignment=”right” source_author=”Margaret Wittenberg” source_title=”The Essential Good Food Guide” affiliate_link=”c” full_quote=”Cilantro is a good source of vitamin K. About 1/4 cup of cilantro has 16 percent of the daily intake of vitamin K for an adult. Your body stores the vitamin K you ingest in fatty tissue for times of need. The nutrient is essential for blood coagulation, necessary when you cut yourself. Along with calcium and other nutrients, vitamin K also promotes healthy bones. It also has antibacterial properties.” short_quote=”Cilantro is a good source of vitamin K.”] [su_expanding_quote alignment=”left” source_author=”Joe Fuhrman, M.D.” source_title=”Super Immunity: The Essential Guide for Boosting your Body’s Defenses to Live Longer, Stronger and Disease Free” affiliate_link=”c” full_quote=”Walnuts have served medicinal purposes for millennia. Modern science confirms nuts actually prevent and reverse disease; hundreds of medicinal studies demonstrate nuts dramatically extend life and protect against disease.*
Walnuts are one of the only plant foods that contains appreciable amounts of omega-3 fatty acid (omega 3 helps increase immunity, reduce inflammation and risk of cardiovascular disease. They also high in phytochemicals which given them high amounts of antioxidants” short_quote=”Walnuts have served medicinal purposes for millennia.”]

 

Variations

  • Can use almonds, pecans, pistachio instead of walnuts
  • Can use parsley, kale, spinach, arugula instead of cilantro
Cilantro Pesto
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Prep Time
15 minutes
Prep Time
15 minutes
Cilantro Pesto
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Toast the walnuts over medium heat in a saucepan for about 5 minutes. Cool.
  2. Put 1/2 cup olive oil, lemon juice, garlic, cardamom and salt in food processor or blender.
  3. Trim ends off cilantro tips and chop coarsely. Place half of cilantro leaves in processor. Using on/off turns, process until smooth. If too chunky, add 2 tablespoons of water.
  4. Add remaining cilantro and process until smooth.
  5. Season with pepper.
Recipe Notes

Recipe adapted from Epicurious: Chicken breasts with Pistachio cilantro Pesto

 

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Grated Carrot and Beet Salad

[su_expanding_quote_without_link alignment=”right” source=”The Healthy Mind Cookbook” full_quote=”Beets are brain food of the first order. They’re high in nitrates, which have been shown to increase blood flow in parts of the brain related to executive functioning. They’ve got lots of folate, or vitamin B9 which may aid cognitive functioning and delay a descent into dementia as we age. Beets are also rich in carotenoids, especially the ones called betalains. These may help boost brain functioning and stave off depression. ” short_quote=”Beets are brain food of the first order.”]

Beets seem to be a vegetable people either hate or love. If you don’t currently like it, you might have a new experience with beets when you eat them fresh, crunchy and raw. The color is spectacular and the health benefits are excellent.

Variations: add one or more of the following

  • 1/3 cup sunflower seeds
  • 1 grated green apple
  • 1/2 cup grated broccoli or cauliflower

 

Grated Carrot and Beet Salad
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Servings
4 servings
Servings
4 servings
Grated Carrot and Beet Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Lime vinaigrette
Adjust servings: servings
Units:
Instructions
  1. Place salt in small bowl, add lime juice and whisk until salt dissolves. Mix in water.
  2. Pour olive oil in a stream into the bowl whisking the whole time to emulsify.
  3. Adjust salt and pepper to taste.
Recipe Notes

*If you don’t have limes, you can use apple cider vinegar

A Color My Food original recipe

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Spinach and Pea Salad

This is a quick salad that infuses the body with a  good dosage of vitamins, minerals and phytochemicals. This can be a foundation on which to add many different ingredients: add some left-over quinoa and a hardboiled egg for a satisfying meal. Use defrosted edamame or lima beans instead of the peas and add a chopped ripe avocado.

Fresh green peas in their pods
Spinach and Pea Salad
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"Spinach is associated with the lowest levels of cancer, heart disease, cataracts, and macular degeneration. The more spinach people eat, the less likely they are to develop any of those disases. Spinach contains a stunning collection of micronutrients, including lutein, beta-carotene, plant-derived omega-3 fatty acids (only a few plants vegetables contain these faty acids), antioxidents, vitamins B12, C and E, coenzyme Q10, the minerals calcium, iron, magnesium, manganese and zinc. It also has chlorophyll, which may be a potent anticancer substance." SuperFoods Rx: Fourteen Foods that Will Change Your Life, by Steven Pratt MD and Kathy Matthews
Fresh green peas in their pods
Spinach and Pea Salad
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"Spinach is associated with the lowest levels of cancer, heart disease, cataracts, and macular degeneration. The more spinach people eat, the less likely they are to develop any of those disases. Spinach contains a stunning collection of micronutrients, including lutein, beta-carotene, plant-derived omega-3 fatty acids (only a few plants vegetables contain these faty acids), antioxidents, vitamins B12, C and E, coenzyme Q10, the minerals calcium, iron, magnesium, manganese and zinc. It also has chlorophyll, which may be a potent anticancer substance." SuperFoods Rx: Fourteen Foods that Will Change Your Life, by Steven Pratt MD and Kathy Matthews
Ingredients
Salad
Adjust servings:
Units:
Instructions
  1. Place salt and pepper in a small bowl. Add vinegar and water and stir until salt is dissolved.
  2. Whisk in extra virgin olive oil.
  3. Season to your taste by adjusting salt and pepper, and also another tablespoon or two of extra virgin olive oil.
Salad
  1. Place all ingredients in salad bowl, toss and serve.
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