Category: Food

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Recipe: Spring Veggie + Grain Bowl.@ClevelandClinic

An easy way to lighten up your diet






Cleveland Clinic

@ClevelandClinic


This clean, light, flavorful meal is perfect any time of day! Look for local veggies, and you’ll know spring has truly sprung.
Ready for a spring-cleaning that doesn’t involve baseboards or windows? After a chilly winter filled with hearty soups and stews, there’s nothing like spring vegetables to lighten your, err, load.
Our Spring Veggie + Grain Bowl features ribbons of tender, sweet asparagus and carrots on a bed of fluffy quinoa. Radishes and jalapeño, plus a simple, light dressing of tahini, lemon juice and garlic, add zing and tang — plus loads of nutrients. This vegan dish makes a clean, light, flavorful lunch or dinner — or even breakfast. Look for local veggies, and you’ll know spring has truly sprung.
Ingredients
1 cup quinoa
3 tablespoons tahini, well stirred
3 tablespoons water
2 tablespoons fresh lemon juice
1 small clove garlic, minced
¼ teaspoon kosher salt
12 asparagus spears
3 carrots
6 radishes
1 jalapeño, seeds removed if desired
½ cup fresh parsley leaves
Directions
In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more.
In a small bowl, whisk together the tahini, water, lemon juice, garlic and salt.
Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño.
Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top.
Nutritional information (per serving)
Makes 4 servings.
376 calories, 20 g total fat, 3 g saturated fat, 13 g protein, 39 g carbohydrate, 6 g dietary fiber, 3 g sugar, 0 g added sugar, 0 mg cholesterol, 112 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
https://health.clevelandclinic.org/recipe-spring-veggie-grain-bowl/
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Seeded Baked Pancake with Berries & Raw Cocoa Sauce@Yoga_Journal

seeded baked pancake

This gorgeous, protein-packed pancake will make your loved ones swoon.

Seeded Baked Pancake with Berries & Raw Cocoa Sauce

Ian Wallace, Ryland, Peters & Small

Based on the Dutch-style pancake that is baked in the oven, this is a super-easy and delicious way to make a pancake to serve straight from the pan. This recipe is packed full of nutritious seeds and served with fresh berries and a delicious cocoa sauce for a truly indulgent but power-packed breakfast.

Ingredients

Pancake Batter

  • 50 g/generous 1/3 cup plain/all-purpose flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 150 ml/2/3 cup milk
  • 3 eggs, beaten
  • 4 tablespoons runny honey
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons mixed seeds such as linseeds/flaxseeds, chia seeds, sunflower seeds, poppy seeds
  • 2 tablespoons coconut oil

Cocoa Sauce

  • 4 tablespoons raw cocoa powder
  • 2 1/2 tablespoons runny honey
  • 2 1/2 tablespoons coconut oil, melted

To Serve

  • 150 g/3/4 cup Greek yogurt
  • 50 g/1 3/4 oz. dried berries, such as goji, acai, cranberries, etc
  • 100 g/3 1/2 oz. mixed fresh berries such as blueberries, raspberries, redcurrants, etc.
  • icing/confectioners’ sugar
  • 22-cm/9-inch overproof frying pan/skillet

Preparation

Preheat the oven to 200°C (400°F) Gas 6.

To make the pancakes, sift the plain/all-purpose fl our, coconut flour, baking powder and salt into a mixing bowl. Combine the milk, eggs, honey and vanilla in a separate bowl and beat into the flours to make a smooth batter. Fold in the mixed seeds.

Heat the coconut oil in the ovenproof frying pan/skillet until melted. Pour in the pancake batter and transfer to the oven. Bake in the preheated oven for 15 minutes until the pancake is puffed up and golden.

Meanwhile, make the cocoa sauce. Place all the ingredients with 4 tablespoons water in a saucepan and heat gently, stirring, until smooth. Keep warm.

As soon as the pancake is cooked, remove it from the oven. Spoon the yogurt into the center and top with the dried and fresh berries. Drizzle over the cocoa sauce and serve dusted with icing/confectioners’ sugar.

Seeded Baked Pancake with Berries & Raw Cocoa Sauce

Flexitarian-cover

Excerpted from The Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans compiled by Julia Charles. Ryland, Peters & Small, 2019. Reprinted with permission.