Quinoa Tabbouli Salad Recipe

Tabbouli is a salad that I have always loved and purchased frequently from falafel shops. I tried a version with quinoa and have made it a constant in my quick lunch ideas. The combination of flavour from lemon juice, parsley, tomato, shallot, onion and cucumber makes it one of my favourite ways to eat quinoa. If you have it on hand, try one tablespoon of chili macadamia oil (found in Hawaii) and one tablespoon olive oil for extra special flavour. Serve it on a bed of baby spinach for some extra veggie intake.

1 cup quinoa, rinsed
2 cups veggie stock or chicken broth
1 tsp salt
2 tablespoons of olive oil
Juice of one lemon

1 shallot, finely chopped
2 green onions finely chopped
1 cup finely chopped cucumber
1-2 plum tomatoes seeded and finely chopped
1 cup parsley (at least half a bunch) finely chopped

Cook quinoa in stock/broth and salt. Bring to a boil and lower to a simmer for about 15 minutes or desired tenderness. Let the quinoa cool to room temperature.

In a large bowl, toss quinoa with olive oil and lemon juice. Add chopped shallot and green onion. Mix well. Add cucumber and tomatoes, toss together. Add chopped parsley and mix well.

Serve at room temperature.

(vegan)Red Velvet Cupcakes

Here is a recipe that I whipped up one afternoon last April when I was inspired by a book I had read, The Thrive Diet and by a young lady who was told me she was consuming too many delicious cupcakes from D'Lish. She wondered if they would make a vegan version, as her roommate was vegan and she also figured it might be healthier. I suppose a vegan version would eliminate butter/eggs in the cake and the dairy in the cream cheese frosting. However, a cupcake will most likely contain sugar, which is something we should consume in moderation.

D'Lish does make the best cupcakes I have had in Toronto. With the red velvet flavour being their most popular. D'Lish does a fantastic job of rotating the flavours each day of the week much like they do at Magnolia in New York. I would even dare say that I prefer the D'Lish red velvet cupcake to the one I had at Magnolia...

I discussed the health consciousness issue with the owner of D'Lish last year. The purity of the ingredients he uses and the final delicious product is of utmost importance. Of course, I agree that a small cupcake that is made with natural ingredients is simply a delightful treat.

If you are vegan or want to create a moist, tasty vegan cupcake (hard to tell when you eat it) as an alternative treat, give this recipe a try. I will admit was not as successful with a vegan cream cheese like frosting, so best wishes for that endeavour.

Vegan Red Velvet Cupcakes

3/4 cup flour

1/4 cup flour with added bran

1/4 millet flour

1/2tsp salt

1/2 tsp baking soda

1/4 cup coconut oil

3/4 cup sugar

1 tbsp cocoa

1/4 cup unsweetened applesauce

1 tsp vanilla extract

1tsp beet extract for colour (use food colouring if you would like)

1/2 cup coconut milk

2 tsp lemon juice

1/2 tsp baking soda

1/2 tsp lemon juice

Preheat oven to 350 F.

Mix together dry ingredients in a small bowl, set aside.

In another small bowl, mix together coconut milk and lemon juice.

In a large bowl, cream coconut oil and sugar together until well combined and somewhat fluffy with an electric mixer. Add cocoa, mix well. Add applesauce, vanilla and beet extract or food colouring, mix well.

Alternately add flour mixture and coconut milk mixture in 3 additions, mix well each time. Add baking soda and lemon juice together, mix well.

Spoon into paper lined tin. Bake for about 25 minutes or until toothpick is clean. Makes about 9 cupcakes.

Red Lentil Soup (recipe)

Here is an easy soup to make that is tasty, simple and nutritious. Lentil soup is a great way to start adding more legumes to your diet. They are a little easier to digest than beans, so it is a good way to get your body used to having more legumes with a minimal risk of gas. It is seasoned with tumeric (also gives the soup the yellow colour) and cumin, both of which have numerous health benefits, so use liberally to your taste. The soup is perfect with half a sandwich or a substantial salad as lunch or as a starter for dinner. Studies have shown that having soup aids in weight loss, because soup is satisfying to eat, but can be low in calories. Try this soup!

Red Lentil Soup

1 cup red lentils, rinsed

I tablespoon olive oil

1 onion, finely chopped

1 stalk of celery finely chopped

1 carrot, peeled and finely chopped

1 plum tomato, finely chopped

2 cups chicken or vegetable broth

2 cups water

1 bay leaf

1 tsp cumin

1 tsp tumeric

salt, pepper and lemon juice to taste

In a strainer, rinse lentils until water runs clear or foaming stops.

In a large pot, heat olive oil on medium high and saute onion, garlic, carrot, celery, and tomato until softened, about 5 minutes.

Add lentils, then broth, water, spices and bay leaf.

Bring to a boil, and simmer until lentils are soft about 25 minutes.

Season with salt, pepper and lemon juice to taste.

Blend with an immersion blender if desired.