Monthly Archives: May 2015

Quinoa Baked Stuffed Tomatoes

Quinoa Baked Stuffed Tomatoes
Fabulous Quinoa Stuffed Baked Tomato Vegetarian main dish
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Ingredients
  1. 8 large tomatoes (firm-ish)
  2. 1 cup cooked quinoa or brown rice
  3. 1 ½ cups cooked lentils, garbanzo or black beans
  4. ½ cup feta or goat cheese (optional)
  5. ¼ cup chopped basil or 1 tsp dried oregano/Italian seasoning
  6. 2 cloves garlic
  7. 2 tbs of pesto
  8. 2 – 4 cups fresh spinach (or more)
  9. Sea salt and pepper to taste
Instructions
  1. Preheat oven to 425°F.
Cook quinoa
  1. combine ½ cup dry quinoa with 1 cup water and 2 dashes of sea salt and cover with a lid.
  2. As soon as water boils, reduce heat to the lowest possible simmer or turn heat completely off and keep covered with a lid.
  3. Let sit for 10 minutes until done.
  4. Slice top off of each tomato and gently scoop the seeds out
  5. Place in a glass or ceramic baking dish
  6. If they do not sit flat, slice a bit off the bottom
  7. In a skillet, sauté garlic and spinach until spinach wilts
  8. Move all the warm ingredients to a large bowl
  9. Add the beans, herbs, quinoa, cheese, pesto, sea salt and pepper
  10. Mix to combine
  11. Fill each tomato with the quinoa stuffing
  12. Drizzle with a bit of olive oil and top with a tiny bit of cheese
  13. Bake for 20-25 minutes until done
  14. Broil for the last 2-3 minutes to get a nice crispy brown layer on top
  15. Serve hot or at room temperature
Notes
  1. Makes 8 servings
Risa Groux Nutrition http://risagrouxnutrition.com/

Avocado Hummus Dip

Avocado Hummus Dip
Delicious Avocado Hummus -great for dipping veggies or as a 'mayo' on sandwiches.
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Ingredients
  1. One 15-ounce can cannellini beans, rinsed and drained
  2. 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
  3. 1/2 packed cup arugula
  4. 1/3 cup fresh flat-leaf parsley leaves
  5. 2 tablespoons fresh lemon juice
  6. 1 clove garlic, smashed
  7. 1 teaspoon sea salt, plus extra for seasoning
  8. 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  9. 2 tablespoons extra-virgin olive oil
Instructions
  1. Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped.
  3. Gradually add the olive oil until the mixture is creamy.
  4. Season with salt and pepper.
Notes
  1. Also great to use instead of mayo on sandwiches
Risa Groux Nutrition http://risagrouxnutrition.com/

Baked Herb and Pistachio Falafel with Cashew Dressing

Baked Herb and Pistachio Falafel with Cashew Dressing
We used mint and parsley to flavor and add color to the falafels, but feel free to try it with whatever fresh herbs you can find.
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Ingredients
  1. 8 sprigs of fresh mint
  2. 8 sprigs of parsley
  3. 2 cups pistachio nuts
  4. 2 cups of garbanzo beans (chickpeas) rinsed and strained
  5. 2 cloves garlic
  6. 1/2 small white or yellow onion
  7. 3 tsp olive oil
  8. 1 tsp cumin
  9. 1 tsp garbanzo or other gluten free flour
  10. 1 tsp baking powder
Cashew Dressing
  1. 6 tbsp cashew butter
  2. 6 tbsp grapeseed oil
  3. 3 tbsp lemon juice
  4. sea salt
Instructions
  1. Preheat oven to 375
  2. Blend the herbs in a mixer for about 30 seconds.
  3. Add pistachios and pulse until combined
  4. Add the rest of the ingredients and blend for about a minute - the texture should be rough.
  5. Make 24 small round balls using your hands or a spoon
  6. Place them on a baking sheet covered in parchment paper
  7. Bake for 15 minutes, turning every 5 minutes to get an even browning.
  8. Remove falafel and let cool
Cashew Dressing
  1. Whisk the butter, lemon juice and salt together
  2. Slowly add the oil until combined
  3. Dip or pour Cashew Nut or Tahini Dressing over Falafel
  4. Serve with cucumbers and tomatoes in a lettuce or cabbage cup.
Notes
  1. Dip or pour Cashew Nut or Tahini Dressing over Falafel
  2. Serve with cucumbers and tomatoes in a lettuce or cabbage cup.
Risa Groux Nutrition http://risagrouxnutrition.com/

Ginger Salad Dressing

Ginger Salad Dressing
Tasty ginger dressing - great to toss in salads and dip fresh veggies.
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Ingredients
  1. 1/3 cup olive oil
  2. 1/8 cup rice vinegar
  3. 1/2 tsp honey
  4. 10 raw cashews
  5. 1 inch fresh ginger (peeled)
  6. 1 tbs Braggs amino acid
  7. 8-10 mandarin orange pieces
Instructions
  1. Place all ingredients into food processor and blend until smooth
  2. Pour over your favorite salad or dip fresh veggies
  3. Enjoy!
Notes
  1. Tasty ginger dressing - great to toss in salads and dip fresh veggies.
Risa Groux Nutrition http://risagrouxnutrition.com/

Cashew Nut Dressing

Cashew Nut Dressing
Cashew Nut Dressing - great for dipping veggies or my herb and pistachio falafel
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Ingredients
  1. 6 tbsp cashew butter
  2. 6 tbsp grapeseed oil
  3. 3 tbsp lemon juice
  4. sea salt
Instructions
  1. Whisk butter, lemon juice and salt together
  2. Slowly add the oil until combined
Notes
  1. This is a great dressing to use for digging veggies, over salads and with my baked herb and pistachio falafel
Risa Groux Nutrition http://risagrouxnutrition.com/