Quinoa Soup

This Quinoa soup is very fast and simple to make and very delicious for a cold winter day! There is no meat but it is very hearty. Chicken could easily be added, though.  

Ingredients

1 1/2 cup Quinoa, rinsed

4 cups Broth (vegetable or chicken)

2 Carrots

2 Celery Stalks

1 cup Kale

1/2 cup diced Onion

2 cloves Garlic

2 tsp Salt

3 TBS Olive Oil

1 small Butternut or Acorn Squash

Directions

Peel squash. Dice into cubes and roast with olive oil at 375 degrees for about 25 minutes.

Meanwhile, saute onion, celery, carrot, and garlic in a large soup pot. Cook until slightly soft.

Add broth and bring to a simmer. Add rinsed quinoa seeds and continue to simmer. 

Add fresh kale and butternut squash at the end before you serve. Add salt to taste.

 All photos by Mary Banducci Photography. Recipe by Alisa's Garden

Juice

Continuing our week of refreshing recipes.

 Some delicious juicing recipes over at Sweet Roots today! Photos by Mary Banducci Photography!

Grapefruit & Sea Salt Scrub

Our week of refreshing recipes continues over at Sweet Roots!

Mary created this recipe for a detoxifying body scrub. Aren't the photos gorgeous!?

You can read Mary's information about this scrub and find the recipe HERE!

Photos by Mary Banducci Photography

Tofu Wrap with Chili Lime Sauce

Tofu Wraps

with Chili Lime Sauce

This quick wrap is perfect for a healthy lunch. It's fast to make and stays fresh all day if you pack it in the morning. You can also substitute chicken if tofu isn't your thing!

Ingredients

1 package of Extra Firm Sprouted Tofu {or chicken}

1 TBS Olive Oil

1 tsp Sesame Oil

2 tsp Soy Sauce

1 tsp Oyster or Fish Sauce

2 tsp Thai Chili Sauce

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

2 TBS Cilantro

2 large gluten free or whole wheat tortillas

Sauce

1/2 cup Veganaise

1 tsp Siracha Chili Sauce

1 tsp Lime Zest

Squeeze of Lime Juice

Pinch of Salt

Directions

Slice tofu in to strips. Saute in sauces and oils until a nice dark crust forms. 

Layer the veggies and tofu as you like in a tortilla. Drizzle chili lime sauce over it and wrap it up. 

Photos by Mary Banducci Photography

Green Smoothie | Kale & Mango

This time of year it's always nice to have something bright and refreshing for breakfast or a snack. I love green smoothies because they are a great vehicle to get your dark healthy greens masked by a fruity flavor. I combine raw kale, fresh orange juice, and mango in this smoothie. It may sound funny being green but trust me, once you try this smoothie you will be hooked!

Ingredients

2 cups Raw Kale or Spinach

1/2 Mango {frozen or fresh}

1/2 cup frozen Strawberries {any frozen fruit works}

3/4 Orange Juice

2 TBS ground Flax Seed

Fresh Orange or Lime Zest

Directions

Blend all ingredient in a blender and serve!

Photos by Mary Banducci Photography

Mary and I will be sharing more refreshing and healthy recipes this week between Sweet Roots & Alisa's Garden.

Best Bran Muffins

Mary and I had a breakfast day all day on Saturday. We made about five different breakfasts to share with you this week in preparation for Christmas morning. 

This first recipe is more of an "on the go" breakfast idea. This is a family favorite on my mom's side. It is included in Nana's cookbook and the recipe box she made for me. 

Usually I really don't like bran muffins. They sound so dry and unappetizing. These, however, are moist and decadent. I also typically don't like to use pre-packaged ingredients but this recipe is an exception. I have not found a good substitute for the bran cereals and honestly I don't want to. Once you try this recipe you will realize how delicious the cereals and buttermilk make it. 

Ingredients

1 cup Nabisco Bran or Grape Nuts Cereal

1 cup Boiling Water

2 cups Kellogg's "All Bran" Shredded Cereal

2 cups Buttermilk 

{Bulgarian Cultured Buttermilk is the best}

1 1/4 cup Sugar

2 eggs

1/2 cup Butter

2 1/2 tsp Baking Soda

1/2 tsp Salt

{you can see from the middle picture how the batter should look after being refrigerated overnight: moist and spongy}

To Make:

Soak Nabisco Bran or Grape Nuts in boiling water in a separate bowl while you mix the remaining ingredients.

{I could not find any Nabisco cereal in my grocery store. Grape nuts are a similar texture and shape so that's what I substituted}

Mix the butter, sugar, eggs, and buttermilk in a standing mixer or by hand. Add the baking soda, salt, and flour. Mix again.

Add the soaked bran cereal and the dry Kellogg's shredded cereal at the end.

Optional: add raisins, cranberries, cinnamon, nuts.

{I chose to stick with Nana's traditional recipe of no add-ins this time but any type of nuts or berries or fruits would be great!}

Refrigerate batter overnight for best results.

When ready to bake preheat oven to 375 degrees. Place 1/2 cup of batter in each greased or papered muffin tin.

Bake for 20 minutes or just until the tops do not "jiggle" anymore. You don't want to over bake these muffins or they will dry out.

The batter can be stored in refrigerator for up to two weeks.

All photos thanks to Mary Banducci Photography