Author: Savannah

Hearty Quinoa & Rice Risotto

This is not the usual risotto. I wanted a flavorful dish with great texture and all the nutrients that whole grains have to offer. Plus it’s all made in one pot. Ingredients: 1 large yellow onion 1.5 cup short grain brown rice 1 cup quinoa 5 cup vegetable broth divided Served With (per serving): 2 cup baby spinach 1 avocado Directions: Sautee onion for 8 minutes on medium heat. Stir frequently Add brown rice and 3 cup vegetable broth. Cover. Reduce heat to medium low to simmer for 30 minutes. Stir occasionally Add quinoa and 2 cup vegetable broth and continue cooking for 15 minutes Remove from heat and let steam covered for 10 minutes Serve with a bed of spinach and avocado Nutrition: 510 Calories, 12.7 g Protein, 67.5 g Carbs, 15.8 g Fiber, 24.8 g Fat

Teriyaki Hemp Seeds & Lentils

This dinner was born out of a lack of time. I didn’t want to spend an hour in the kitchen, and this meal took only 35 minutes to make. Plus it’s freaking delicious and simple. Without further ado… Total time: 35 minutes Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 6 cloves garlic 1 inch ginger 3 Tbsp coconut aminos 3 cups and 5 Tbsp water divided 1 cup green lentils 3 heads broccoli (roughly 3 cups when chopped) 3/4 cup hemp seeds (hulled) Directions: Rinse the lentils, and then combine 2 cups water and the lentils in a small saucepan on high heat covered. When the lentils reach a boil reduce heat to low simmer for 22 minutes or until tender. Meanwhile finely chop the garlic and ginger, and coarsely chop the broccoli In a large pot heat 1 cup water on high heat covered. When boiling add steamer rack and then broccoli and cover. Steam broccoli for 5 minutes and then remove from heat Heat a skillet on medium. Then add garlic, …

Pistachio Fiddle-Head Fern

I’ve always wanted to try some fiddle-head ferns, so I picked some up at the market and blanched them up. They have a fresh and earthy flavor. Here they are complimented by pistachios and capers with an added brightness. Total time: 8 hours 20 minutes Prep time: 8 hours Cooking time: 20 minutes Ingredients: 4 Tbsp capers divided 1 cup pistachios (without shells) divided 1 cup almonds soaked for 8 hours or overnight* 3/4 cup water + 2 Tbsp 1/2 juice of one lemon 6 cloves garlic chopped 4 cups fiddle-head ferns blanched for 2 minutes Pinch of sea salt Cooked grain of choice (image of recipe is on a bed of rice) Directions: Preheat oven to 350 degrees Fahrenheit Meanwhile spread pistachios onto a baking sheet Bake pistachios for 6 minutes until fragrant, then promptly move pistachios to a container to stop cooking While pistachios are cooking, heat a non-stick skillet to medium Move most (all but 2 Tbsp) pistachios to blender Add almonds, 3/4 cup water, lemon juice, and 3 Tbsp capers to …

Delightful Lemon Dill Kale

Total time: 30 minutes Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1.5 cup white rice rinsed 4 cups vegetable broth divided 2 bunches kale (I used Italian) rinsed Cashew Cream: 1.5 cup cashews 1.5 cup water 4 Tbsp dried dill weed 1 tsp onion flakes 1 Tbsp nutritional yeast Salt to taste Directions: In a pot, bring the rice and 3 cups vegetable broth to a boil covered. Reduce heat to a low simmer and cook about 20 minutes until done. Meanwhile remove the large stems from the kale and discard (or save for a veggie broth for later) In a large pot add kale and vegetable broth. Cook on medium heat for 12 minutes stirring occasionally until tender. Lemon Dill Cashew Cream: Add water, cashews, dill weed, onion flakes, and nutritional yeast to blender and blend on high for 30 seconds or until smooth Zest one lemon and add to blender Juice the lemon and add to blender Puree for another 15 seconds Salt to taste (keeping in mind the veggies with …

Refreshing Oregon Grape Tea

I went out on a hike today to harvest some spruce or Douglas fir tips for tea. The forest had different ideas. While there are a ton of plants to harvest, it is too early in the Pacific NW for evergreen tips. So, when I started snacking on the Oregon grape flowers, which were delicious and sweet; I thought why not pair the sweetness with an evergreen citrus bite of evergreen needles I could find. They paired beautifully and I got this lovely fresh spring tea. I combined the Oregon grape flowers with Douglas fir needles and steeped covered for 20 minutes.