3 years ago
Fresh Pineapple, Chile, and Black Pepper Salsa

From Cooking Light.

Fresh Pineapple, Chile, and Black Pepper Salsa

Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

Fresh Pineapple, Chile, and Black Pepper Salsa
  • YIELD: 6 servings (serving size: 1/4 cup)
Ingredients
  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped peeled kiwifruit
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cardamom
  • Dash of salt
Preparation

Combine all ingredients, tossing gently. Let stand 1 hour.

(Source: myrecipes.com)

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3 years ago
Indian Mango Soup

From Kristen Suzanne.

This soup is divine! We love it so much that I’m making a second batch to have with our dinner tonight. It’s super creamy, lightly sweet, and packed full of nutrition (tons —> vitamin C, iron, fiber, folate, vitamin B6, copper, vitamin K, potassium, and much more). It’s a definite keeper! You gotta make this one. And… don’t you just love recipes that only take you a few minutes to make?

Indian Mango Soup
Recipe by Kristen Suzanne of KristensRaw.com
Yield 3 1/2 cups

1 1/4 cups filtered water
2 cups fresh mango, chopped
2 cups spinach, gently packed
1/2 avocado (pitted, peeled)
1 teaspoon fresh lemon juice
3/4 teaspoon cardamom
1/2 teaspoon powdered ginger
pinch Himalayan crystal salt

Blend everything until divinely creamy. Enjoy!!!

(Source: kristensraw.blogspot.com)

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3 years ago
Quinoa-Almond Granola

I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.

Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.

alittlecooked:

From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).

A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.

After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.

Quinoa-Almond Granola

  • 1 large ripe banana
  • 2 tablespoons nut butter
  • 1/4 teaspoon almond extract
  • 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
  • 1 1/2 cups quick cooking oats
  • 1/4 cup raw quinoa
  • 1/4 cup wheat germ
  • 1 tablespoons ground flax
  • 3/4 cup sliced almonds
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 cup raisins

Preheat oven to 300F.

Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.

Add all the dry ingredients, except for the raisins, into the wet mixture.  Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside.  I try to keep most of them because I like clumps.

Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty.  It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.

After removing the granola from the oven, stir in the raisins.  Allow to cool completely on the pan before transferring to an air-tight container.  I store mine in the fridge.

Lately, I’ve been blending up frozen bananas with unsweetened soy yogurt (my ratio is one banana to one cup of yogurt), and it’s delicious.  Add a handful or two of homemade granola, and you’re totally in business. Bonus points if you fill your bowl so full that it almost overflows when you stick a spoon in it.
Cite Arrow via alittlecooked
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