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

Lamb and Kale Casserole

We have been practicing ‘clean’ eating lately, inspired by Alejandro Yunger M.D. http://www.cleanprogram.com/ books ‘Clean’ and ‘Clean Eats and we must say, feeling great on his diet! This recipe is inspired by his eating plan and has wonderful Mediterranean/Moroccan flavors. This recipe is full of protein and nutrition and is gluten-free.

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Lamb and Kale Casserole

Yield: 4 generous servings

1 lb. ground organic lamb
1 cup cooked brown rice
1 cup cooked quinoa 
1 small red onion fine dice
2 cloves of garlic fine dice
5 Crimini mushrooms sliced
5 Kalamata olives chopped
4 cups kale
2 teaspoons coconut oil
2 teaspoons salt
1 teaspoon gr. cumin
1 teaspoon gr. coriander
½ teaspoon allspice
Fresh cracked black pepper to taste

Sauté ground lamb, mushrooms onions and garlic in coconut oil. Add kale, brown rice, quinoa, olives and seasonings and cook until lamb is fully cooked.
Serving suggestion: Serve with steamed organic asparagus.

©2015 Aron David 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