Spicy Curried Quinoa and Greens with Semi-Caramelized Sweet Potatoes

This recipe is amazing.
I can honestly say that the meat lovers in my home don't miss it in this one at all.

I make the quinoa with homemade pastured chicken stock so that we can get the nutrients from the pastured chicken, but for those of you of the vegan or vegetarian persuasion, you can easily make it with water or vegetable stock.  Keeping the skins on the sweet potatoes retains the nutrients and fiber of this delicious root. Remember, the best vegetables for your body are ones grown without chemicals, so try to get veggies from a farmer or source that you trust.  This recipe has been adapted from one I found on the Boston Organics website.  Enjoy!

If you want a vegan version of this,
use mango chutney instead of yogurt.

Spicy Curried Quinoa with Greens and Semi-Caramelized Sweet Potatoes

4 medium sized sweet potatoes
¼ cup olive oil
Salt and pepper to taste
1 chopped onion
2 cloves shallots or garlic
2-3 inches fresh ginger, chopped
2-4 tablespoons spicy curry powder
3 cups leafy greens (such as kale, chard, collards, dandelion greens) cut in thin strips
2 carrots, chopped
11/2 cups quinoa, rinsed in cold water
3 cups water or stock
3 tablespoons olive oil
Squeeze of lemon
Organic Yogurt or Mango chutney on the side

Wash the sweet potatoes and slice them 1/4 inch thick.  Then cut them in half so that you have half-circles.  Toss them with salt, pepper and olive oil.  Place them on a baking sheet covered with tin foil or parchment paper. Put the dish into a cold oven (this is important, as the gradual rise in temperature helps bring out the sweet potato flavors and gives the roasted veggies the semi-caramelized quality).  Turn on the oven to 450 Bake for about 30 min. until dark orange and soft.  At this point, you will start with the quinoa on the stove. Flip them and bake another 15-20 minutes until the other side is done as well.

While the potatoes are roasting, in a medium pot heat up the olive oil and sauté the onion in it. Then add the garlic or shallots, ginger and the curry powder and saute until sizzling and fragrant. Now add the carrots and the greens.  Add the quinoa to the pot along with 3 cups stock or salted water. Simmer under a lid until all the liquid is absorbed about 15 minutes. Fluff the quinoa with a fork, season to taste and add the olive oil.  Add a squeeze of lemon. Put the quinoa on a platter, top with the sweet potatoes.  Serve with chutney or yogurt.

serves 6.

Maple-Pecan-Coconut Granola

This granola is delicious, and even popular among the folks I know who are not into health food.  If you need this recipe to be gluten-free, just be sure that you get your oats from a gluten-free source.  

If you like your granola to have chunks of oats and nuts, the key to keeping that consistency is in the turn between bakes.  Use a flat spatula and simply flip the oats once, keeping the chunks intact.  Stirring the oats instead of turning them will separate the oats and get rid of the chunks.  

This recipe was adapted from the Whole Foods Market Anniversary Cookbook.

Maple-Pecan-Coconut Granola

Serves 6-8

4 cups old-fashioned rolled oats

1/3 cup buckwheat flour

1/2 cup unsweetened organic coconut, finely shredded

Pinch of sea salt

2/3 cup maple syrup

6 tablespoons unrefined coconut oil plus enough to grease the pan

1/2 teaspoon vanilla extract

3/4 cup chopped pecans

Preheat oven to 300 degrees F.  Blend the oats, flour, coconut, and salt together in a large bowl.  In a separate bowl, whisk together the maple syrup, oil, and vanilla until completely incorporated.  Add to the oat mixture, stirring well to coat.  Place mixture on a large pan that has been greased with coconut oil.  Bake for 30 minutes.

Pull the granola out of the oven and add the pecans, turning the granola once to mix them in.  Continue to bake for an additional 30 minutes.  Allow the granola to cool completely.  Store in an airtight container in a cool dark place or in the refrigerator.

Super Easy Spritzer

A great alternative to soda, this spritzer still has a nice fizz.  Boxed juice that you buy at the store has had most of the nutrients removed from it during the pasteurization process. By squeezing a fresh orange at home, you are getting more of the healthy benefits of the fruit.  Keep the amount of juice low to flavor the spritzer without adding too much sugar.

1 Juicer
1 orange (or other citrus fruit of your choice)
1/2 lemon
Soda water or seltzer
Ice to taste


Juice the orange and the half lemon and mix the juices.  Pour the juices over ice in two cups, and then top with seltzer or soda water.  Stir and enjoy.