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Quinoa has an excellent nutritional profile (10.5 grams of protein per cup). This unique whole grain, which was the staple food of the Incas, is also rich in calcium and iron. I find myself getting very hungry for this salad. I have used a boiling method, not unlike cooking pasta, for cooking this grain. Quinoa can also be prepared by simmering as described on page 64. Salad1 cup dry quinoa
Dressing2-3 cloves garlic, minced
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry-roast on low heat (about 5-8 minutes). Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for 10-12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta). Prepare dressing and place in a large bowl. Add carrots, seeds, and parsley. Add cooked quinoa and toss well. Serve at room temperature or chilled. Preparation time: 15-20 minutes Reserve some plain cooked quinoa. Puree quinoa with water or breast milk.
This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal. Try it with Sweet Squash Corn Muffins (page 200) and Dark Greens Salad (page 177). 3 medium carrots
Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to onion mix; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup water and add to soup. Gently reheat before serving. Preparation time: 50 minutes Steam a few extra carrot slices and puree with water. FOR BABIES 10 MONTHS & OLDERReserve some pureed soup before adding the miso and serve. VARIATION FOR CHILDRENMake a face in the bowl with crackers!
Tempeh can be stored in the refrigerator for a week or it can be stored in the freezer for 6 months. Allow an hour or two for frozen tempeh to thaw before using. The sweet and salty qualities of Szechwan Tempeh are nicely balanced by serving it atop some basmati brown rice or quinoa. Try Spinach Salad (page 185) and Baked Winter Squash (page 194) as accompaniments. ¼ cup cold-pressed, high oleic safflower oil
Garnish1 scallion, thinly sliced Heat 2 tablespoons of safflower oil in a 10-inch skillet. Place half of the tempeh strips in the skillet and let them quick-fry, turning them so that both sides brown. Remove fried tempeh onto a paper towel and repeat the process with the other half of the tempeh strips. In a small bowl, mix miso and water together with a whisk until miso is dissolved. Add tamari, mirin, vinegar, syrup, and sesame oil to miso and whisk again. Lower heat on skillet. Place fried tempeh back in the skillet and pour sauce over the top. Sauce will begin to thicken. Remove from heat, garnish with sliced scallion and serve immediately. Preparation time: 15 minutes Serve this dish over cooked long-grain brown rice. Reserve some of the cooked grain and puree with water or breast milk to make cereal for baby. VARIATION FOR CHILDRENReserve some of the crispy fried tempeh before adding the sauce and serve with a sprinkle of tamari.
This recipe was inspired by Jeff Basom and his friend Tara. I love it because it uses the whole beet. Adds beautiful color and a bounty of vitamins to a simple rice and fish meal. If beet greens are unavailable use watercress, collard greens, raw spinach or arugula leaves. Salad4 large beets
Dressing3 tablespoons extra-virgin olive oil
Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set aside to cool. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside. To prepare beet greens, bring a large pot of water to boil. Wash beet greens by submerging the bunch in a sink full of cold water. Shake off water and chop the bunch into bite-size pieces. Drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled. Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad Reserve a teaspoon of the toasted pumpkin seeds, grind them to a fine powder and stir into baby's cereal or pureed vegetables for extra calories and other nutrients. VARIATION FOR CHILDRENCook the beets in apple juice instead of water and serve plain, cut-up cooked beets.
These delicious and fun-to-make cookies are perfect with afternoon tea. Variations in flavor can be made by substituting different nuts and juices as shown in the Orange Hazelnut adaptation below. 2 cups whole wheat pastry flour
Preheat oven to 350° F. Combine flour, almonds, baking powder, and salt in a mixing bowl; set aside. In a separate bowl, mix oil, juice, syrup, extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child's thumb and put ½ teaspoon preserves in the imprint. Bake 15 minutes, until edges turn golden. Preparation time: 30 minutes Orange Hazelnut Thumbprint CookiesReplace almonds with hazelnuts. Replace apricot juice with orange juice. Add ½ teaspoon orange zest to dry ingredients. |
