Yummy Rice and Quinoa Cakes

Val and I have been practicing ‘clean’ eating  http://www.cleanprogram.com/clean-eats  for a couple of weeks and always seem to have plenty of cooked brown rice and quinoa in the fridge. Val came up with this great recipe with loads of protein, and wonderful chewy bits from the mushrooms. Paired with a spring/kale mix salad with pineapple, apple, cucumber and whole almonds with a lime juice, olive or grape seed oil vinaigrette this recipe is sure to please. Gluten-free, vegan.

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Yummy Rice and Quinoa Cakes

Yield: about 14 cakes

1-1/2 cups cooked red quinoa
1-1/2 cups cooked brown rice
3 cage-free eggs
1-1/2 cups chopped Crimini or shitake mushrooms
1 cup chopped onion
1 cup garbanzo flour (Besan)
1 cup finely chopped kale
3 cloves garlic chopped fine
1 tablespoon coconut oil
2 teaspoons sea salt
2 teaspoons olive oil
Pepper to taste

Place cooked quinoa and brown rice in a mixing bowl with eggs. Sauté mushrooms, onions, garlic and kale with olive oil and add to mixing bowl. Add seasoning and garbanzo flour then mix thoroughly. Form into patties and fry in 1 tablespoon coconut oil till golden on both sides.
Serving suggestion: Serve with spring mix salad with chopped cucumbers, pineapples, apples and whole almonds with grape seed oil and lime juice vinaigrette.

©2015 Valerie Bradley
http://www.boomercuisine.com

Butternut Squash & Carrot Soup

This is super easy to prepare and is very healthy and yummy. The cardamom and lime really set this apart from most squash soups. This recipe is gluten-free, vegan, dairy free and diabetic friendly and is loaded with beta carotene.
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Butternut Squash & Carrot Soup

Yield: 4-5 servings

1 large butternut squash
3 cups unsweetened coconut milk (in the dairy section)
2 cups carrot juice
2 tablespoons lime juice
2 teaspoons salt
2 teaspoons cardamom
1 teaspoon cumin
1 teaspoon olive oil

Peel and de-seed the butternut squash, rub with olive oil and place on a cookie sheet. Bake for about 1 hour at 275◦ or until tender. Add the remaining ingredients and puree. Pour into a heavy bottomed saucepan and gently heat. Serve

©2015 Aron David Bradley
http://www.boomercuisine.com

Broccoli Saag

Apologies for not posting in a while. We have been buying a home and have been quite occupied with all that loan, inspection, appraisal and packing stuff lately.

In the cuisine of India, Saag is often made from spinach but other greens or vegetables can also be used. Often homemade cheese (Paneer) is added for its protein but this dish is so flavorful, it stands well on its own merit. This recipe is Vegan, heart healthy, gluten-free and diabetic friendly.

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Broccoli Saag

Yield: 6 generous servings

4 cups chopped broccoli
4 cups chopped zucchini
2 cups vegetable stock
1 ½ cups Silk™ coconut milk
1 medium yellow onion chopped
3 tablespoons coconut or extra virgin olive oil
2 tablespoons garlic powder
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon curry powder
2 teaspoons celery seed
1 teaspoon turmeric
Optional: sambal chili paste to taste if you like it spicy

Sauté onions and spices, add stock and veggies and reduce to a simmer till veggies are cooked. Puree with an immersion or conventional blender and serve.

© 2013 Valerie and Aron Bradley
http://www.boomercuisine.com

Juice Recipe: Blissfully Brown

Remember when you just had a primary color basic crayon set when you first began your school experience? You learned that since you didn’t have a brown crayon for tree trunks or dirt or a bear, you had to combine green (or blue+yellow) and orange or (red+yellow). Juicing is just the same, combine green stuff with orange stuff and voila…you have brown. This is another of Val’s creations and tends to be sweeter than mine and also a good breakfast juice. This recipe is vegan, paleo, raw, fat-free and gluten-free. Here is a tip: If you want to add protein, just add a cup of almond milk or coconut milk.

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Juice Recipe: Blissfully Brown

Yield: 2 servings

10 leaves of kale stems removed
12 strawberries
1 English cucumber
4 kiwi fruits
1 Granny Smith apple
4 pineapple spears
1 yam
4 carrots
1/2 lime peel on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Val Bradley
http://www.boomercuisine.com

Juice Recipe: Not for Gringos Green

This third juice recipe is not for the timid but very tasty and with a wonderful south -of-the-boarder kick to it. We still have 2 kinds of kale which wintered very nicely in our garden and the young leaves are great for salads or juicing. This recipe is vegan, paleo, raw, fat-free and gluten-free.

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Juice Recipe: Not for Gringos Green

Yield: 2 servings

10 leaves of kale stems removed
1 large tomato
1 English cucumber
4 stalks celery
1 carrot
1 bunch cilantro
1 -2 jalapeños (2 if you really like spicy foods)
1 Granny Smith Apple
1 lime peel on
⅓ teaspoon salt or to taste

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Juice Recipe: Sunrise Citrus

My wife Val came up with this breakfast juice. Val likes a sweeter juice and this one fills the bill. A friend asked what kind of juicer we use. We use an old Champion juicer. The Champion masticates or “chews” the fruits and vegetables to extract the juice. It uses an auger with blades (teeth) to grind and then squeeze the juice. It has more versatility than the centrifugal juicers. The Champion homogenizes, makes nut butters, baby foods and fruit desserts. It also works well with leafy greens like kale and spinach. This recipe is vegan, raw food, gluten-free, fat-free.

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Sunrise Citrus Juice Recipe

Yield 2 servings

2 gala apples
1 pear
1 English cucumber
4 carrots
2 oranges with half the peel left on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Valerie Bradley
http://www.boomercuisine.com

Jammin’ Juice: ‘Beet me up Scottie’

Val and I, and some of our close friends have been juicing lately and we are loving the results. Besides being a great way to lose weight, you are packing a ton of nutritious fruits and veg into your body with all the health benefits such a regime will provide and the juices can also be quite tasty indeed! I am going to post some of our favorites here for you to try. Don’t worry about ratios or accuracy…it’ s all good. Vegan, Diabetic friendly, fat-free, gluten-free.

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Beet Me Up Scottie Juice Recipe

Yield: 2 servings

3 beets
½ small red cabbage
3 florets of broccoli with stems
4 carrots
3 spears pineapple
3 stalks celery
1 toe sized piece of ginger

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com