The post Creamy Parsnips Soup with Polka Dots appeared first on Healthy in the Hamptons.
]]>Creamy Parsnips Soup with Polka Dots
Author: Institute for Integrative Nutrition
Ingredients
- 4-6 parsnips, cut into chunks
- 1 large yellow onion, cut into chunks
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 4 cups water
- 1 cup green peas
Instructions
- Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
- Cover the pot and simmer 20 minutes, or until the parsnips are soft.
- Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
- Add green peas and mix with a spoon.
- Once peas are heated through, serve in individual bowls.
Notes
Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
Replace some of the parsnips with carrots.
Replace some of the parsnips with carrots.
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]]>The post Aduki Squash Stew appeared first on Healthy in the Hamptons.
]]>Aduki Squash Stew
Author: Institute for Integrative Nutrition
Ingredients
- 1 pound winter squash (kabocha, butternut)
- 1½ cups aduki beans, soaked
- 3 inches seaweed (kombu or wakame)
- 5 cups of water
- Sea salt
Instructions
- Peel and cube squash into 2-inch squares (can leave skin on if edible).
- Place washed beans and seaweed into pot.
- Add water and bring to boil. Cover and simmer for 30 minutes.
- Uncover and add squash cubes. Cover and simmer for 30 more minutes.
- Uncover, add sea salt and stir until water evaporates.
Notes
Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
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]]>The post Nori Ginger Tofu Scramble appeared first on Healthy in the Hamptons.
]]>Nori Ginger Tofu Scramble
Author: Institute for Integrative Nutrition
Ingredients
- 3 sheets nori
- 1 tablespoon oil
- 1 package tofu
- 1 teaspoon freshly grated ginger
- 2 tablespoons nutritional yeast
- 1 teaspoon tamari
Instructions
- Cut nori sheets into very thin one inch strips (scissors work best).
- Heat oil in a skillet.
- Crumble tofu and add to skillet once oil is heated.
- Simmer until tofu is heated Stir in nori, ginger, nutritional yeast and tamari.
- Cook for 5 more minutes or until fully heated through.
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]]>The post Dulse Dressing appeared first on Healthy in the Hamptons.
]]>Dulse Dressing
Author: Institute of Integrative Nutrition
Ingredients
- ½ cup water
- 2-3 tablespoons tahini (sesame paste)
- 1 tablespoon umeboshi paste
- ½ cup dulse flakes
- 3 scallions, finely chopped (optional)
Instructions
- Warm the water, add tahini and stir until creamy.
- Stir or blend in umeboshi paste. Mix thoroughly.
- Stir in dulse and/or scallions.
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]]>The post Home Touch Trail Mix appeared first on Healthy in the Hamptons.
]]>Home Touch Trail Mix
Author: Institute for Integrative Nutrition
Ingredients
- 2 cups almonds, raw
- 1 cup pecans
- 2 cups walnuts, raw
- 2 cups pumpkin or squash seed, raw
- 2 cups dried cranberries
- 1 tablespoon olive oil (optional)
Instructions
- In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.
- Preheat oven to 300 degrees.
- Rinse and discard soaking water.
- Add cranberries and add olive oil. Mix until everything is coated well.
- Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.
- Cool and store in air tight glass container.
Notes
Try any nuts and dried fruit you like. The nuts and seed do not have to be soaked or can be soaked for a few hours, but doing so helps their digestibility.
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]]>The post Paleo Muffins appeared first on Healthy in the Hamptons.
]]>Paleo Muffins
Author: Jan Rose
Ingredients
- 2 cups almond flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 Tbs cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- ¼ cup coconut oil, melted
- 1 1⁄2 cups carrots, shredded
- 3⁄4 cup walnuts (or nuts of choice), finely chopped muffin paper liners
Instructions
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
- Fold in carrots and nuts.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes
Notes
Add ¾ Cup of blueberries (fresh, frozen, or organic wild) if desired.
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]]>The post Crispy Quinoa Patties appeared first on Healthy in the Hamptons.
]]>Crispy Quinoa Patties
Author: www.SallysBakingAddiction.com
Ingredients
- 2 and ⅔ cups cooked quinoa
- 4 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon lemon pepper
- 2 Tablespoons chopped parsley
- ½ small onion, finely chopped (about ⅓ cup)
- ⅓ cup fresh parmesan cheese, grated
- 3 cloves garlic, finely chopped
- ¾ cup gluten free whole grain breadcrumbs (or regular)
- ½ cup finely chopped carrot and zucchini (1/4 cup each veggie)
- 1 Tablespoon oil, plus more as needed
Instructions
- Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
- At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
- Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
- Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc. There are so many ways to enjoy them! Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.
Notes
Use any cheese, veggies, or spices you like best. The finer the veggies are chopped/grated, the easier the patties will stick together. I always pulse them in a food processor. No matter what else I add, I always use onion and garlic because they give so much flavor.
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]]>The post Pumpkin Seed Dressing appeared first on Healthy in the Hamptons.
]]>Pumpkin Seed Dressing
Author: Institute for Integrative Nutrition
Ingredients
- 1 cup roasted pumpkin seeds
- 2 tablespoons fresh parsley, minced
- 3 tablespoons scallions
- 2 teaspoons umeboshi paste
- ½ cup water
Instructions
- Place all ingredients in a blender and purée until creamy.
Notes
Serve over steamed vegetables, salad, or noodles.
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]]>The post Golden Gravy appeared first on Healthy in the Hamptons.
]]>Golden Gravy
Author: Institute for Integrative Nutrition
Ingredients
- 1 medium onion, finely diced
- 1 cup vegetable stock
- 3 tablespoon olive oil
- 3 tablespoons whole wheat or potato flour
- 2 ounces ghee
- Sea salt
- Freshly ground pepper to taste
Instructions
- In a skillet, sauté the onion in the olive oil until brown.
- Add the ghee and lower heat.
- As the ghee melts, add the flour, stirring constantly to keep it from burning.
- After the flour browns, add vegetable stock until gravy thickens.
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]]>The post Late Summer Corn Salad appeared first on Healthy in the Hamptons.
]]>Late Summer Corn Salad
Author: Institute for Integrative Nutrition
Ingredients
- 4 ears of corn ½ small red onion, diced
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ bunch cilantro, minced
- 1 tablespoon olive oil
- Juice of 1 lemon
- Sea salt and pepper to taste
Instructions
- Boil corn in a large pot for 5-10 minutes.
- Remove from pot and cool by running under cold water.
- Cut kernels from the cobs and place in a large mixing bowl.
- Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
- Add oil, lemon juice, salt and pepper. Mix well.
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