FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Quinoa Cabbage Salad

July28

Oh my – this was a total serendipitous, no-plan, thrown together, cleaning out the crisper drawer dish, but MAN was it GOOOOOOOOOOOD!  It’s my new favorite salad of the year.  Here goes:

This was super easy and fast…

Cook 1 cup of Quinoa (Rinse 1 cup Quinoa and add to a sauce pan with 2 cups cold water.  Bring to a boil and then reduce to a low simmer for about 20 minutes.)

Steam 1-2 sliced carrots and thinly shredded Kale (about 4-5 medium sized leaves with steams removed from entire length of leaf)

Shred or cut up about 1/2 head of green cabbage

Shred one carrot

Chop about 1/2 cup of Italian Parsley

Combine all ingredients into a large bowl and mix well. (Give or take a little on the Quinoa – I didn’t really measure and I had some leftover)

Combine about 1/2-3/4 cup Veganaise with about 1 cup or so of Braggs Liquid Amino Acid.  Whisk to combine well.

Add the dressing to the salad and mix well, leaving some reserve for people like my husband who like to drown their food!

I only served it with fresh corn on the cob, and we were still full! I think it would be great with some fresh baked bread though like this one: Country Style Yeast Free Bread.  Enjoy!!!

Husband Rating 4 star:gold-stargold-stargold-stargold-star “I would have given it a 4 1/2, but there was too much parsley for me.”

Lentil Squash Soup

September18

I just made this one up from stuff in my fridge… thought I’d share it because it was literally gourmet good, super easy, super healthy, very filling, and FAST!! Please use all organic ingredients whenever possible. It’s so important for you and the world!! Okay – here you go:

Lentil-Squash Soup
1/2 cup red lentil
1/2 cup regular lentil
2.5 cups water or veggie broth
about a cup of red curry squash peeled and cubed
about a cup of acorn squash peeled and cubed
3 cloves of garlic, cut up randomly
3/4 onion (I used yellow)
dash of sea salt

throw it all in a pressure cooker and rock it on high for five minutes and then let it natural release. If you don’t have a pressure cooker than I’d say just cook it all in a pot until the veggies are all really soft and lentils are done (they cook fast anyway)
Then I pureed it (blender would work), served it with drizzled olive oil on top and finely diced chives. Salt and pepper to taste (We used Braggs Liquid Amino Acid instead of salt on the soup, and we didn’t use the pepper and didn’t miss it at all but I think it also would be good with it on top.)

Then if you REALLY want to go nuts and make it the perfect healthy meal – (also SUPER easy) serve it with a Millet Loaf instead of fattening and unhealthy bread. Zeke and I had it for lunch the next day and it was even better. You just have to thin it out a bunch when reheating. Use water or Veggie Broth. Easy.

Let me know if you try it and what you think.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Hot Steamy Bowl of Yum!”

D-

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