Entries Tagged as 'films'

Pomegranate Quinoa Scones

12/10/2013

Pomegranate Quinoa Scones

Check out this recipe video!

I’m totally on a dessert kick lately, if you haven’t already noticed. Can someone just go ahead and make it a rule that all normal food be replaced with sweets? I mean, the world would be a happier place, don’t you think? I’m sure I’m not the only one who thinks that way. Unfortunately, desserts generally lack nutritional benefits (sigh). But, there is good news. If you want a healthier alternative to a dessert, this one is for YOU, friend! It’s especially fantastic for those that are on a gluten free diet. And for those that aren’t, well, you’ll love it just as much!

The name hints to a unique and interesting treat. When I first came upon this recipe, naturally I wanted to know more when I saw that it had quinoa. Quinoa in a cookie? What?! I love quinoa in everything, but a cookie?? Yes!! So, I read on and instead of regular flour, quinoa flour is used. All those on gluten free diets I’m sure are very familiar with this but it was something all new to me. The quinoa flour gives the cookies somewhat of a nutty taste. Combine that with the juice of pomegranate seeds and you have quite a delightful cookie on your hands!

1 1/4 stick unsalted butter
1/2 c. unsweetened coconut milk
lemon juice + zest
seeds of one pomegranate
1 c. organic buckwheat flour
1 c. oats
1/3 c. quinoa flour
1/3 c. tapioca starch
1/3 c. organic cane sugar
1 tbsp. baking powder
1/2 tsp. baking soda
2 eggs
blonde coconut sugar
agave nectar + powdered sugar, for topping

Place butter in freezer for about 30 minutes before using.
Preheat oven to 400 degrees.
In a medium bowl, whisk coconut milk and juice of a lemon and chill for a few minutes.
In a large bowl, mix together buckwheat flour, oats, quinoa flour, tapioca starch, cane sugar, baking powder, baking soda, and lemon zest.
Remove butter from freezer and grate butter.
Fold grated butter into flour mixture.
Whisk 1 egg into coconut milk mixture. Add to butter and flour mixture. Fold in pomegranate seeds.
Roll mixture out. Use a floured cookie cutter to cut out scones.
Whisk 1 egg in a small bowl.
Brush egg wash on top of scones and sprinkle with coconut sugar.
Bake scones for 18 minutes.
Let them cool on baking sheet for about 15 minutes and then finish cooling on a baking rack.
Sprinkle with powdered sugar and drizzle agave nectar on top.
Enjoy!

Recipe adapted from Small Plates and Sweet Treats

**Big thanks to my sweet friend Rachelle for letting me shoot this video at her place! Love you, friend!**

Pomegranate Quinoa Scones

Pomegranate Quinoa Scones

Dress (sold out) – similar here & here | Plate – Anthropologie

Cherry Vanilla Crisp

12/05/2013

Cherry Vanilla Crisp

Cherry Vanilla Crisp

Check out this recipe video!

Y’all know by now that I have a thing for sweets. I also have a big thing for Food Network. I read every magazine of theirs that I can get my hands on. I found this fabulous recipe in an older edition and fell in love. I had to use some restraint to keep from eating the whole thing. My absolute favorite part of the dessert is the cherries. HELLO, YUM!! When cooked, they’re warm, soft, and gooey and just add so much sweet flavor. Even though it’s amazing on its own, my husband thought that it would be amazing on top of homemade vanilla ice cream. Talk about tasty!

It’s simply a perfect year-round dessert. t’s versatile enough that other fruits could easily be substituted in place of the cherries. I think it would be amazing if you used apples or peaches. Oh my, I think I feel new ideas coming on. Apples, cinnamon, caramel…oh yes. I’m going to have to work on that. In the meantime, try this out! If you make your own twist on it, I’d love to know allllllll about it! :)

1 lb. pitted cherries, fresh or frozen (thaw before using)
3/4 c. sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 c. + 2 tbsp. all-purpose flour
1/2 c. sliced almonds
2/3 c. rolled oats
pinch of salt
1 stick unsalted butter, melted

Preheat oven to 375 degrees.
In a large bowl, add cherries, 1/2 c. sugar, vanilla, and 2 tbsp. flour, cinnamon, and salt. Toss to coat.
Transfer to baking dish.
To make topping, whisk the remaining flour, oats, almonds, and sugar. Stir in melted butter.
Sprinkle topping over cherry mixture.
Bake until topping is golden brown and cherries are bubbly, about 45 minutes. Serve warm.
Enjoy!

Recipe found on Food Network

Cherry Vanilla Crisp

Cherry Vanilla Crisp

Kale & Quinoa Patties

11/14/2013

Check out this recipe video!

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This recipe is my mouth’s “happy place”. It is mouth-watering, mind blowing, yummy, and healthy all wrapped up into one dish! Did I mention it’s meatless? With that kind of description, you should already be wanting to try this. It was simply just too tasty to hide it away in my recipe stash. Behold the most glorious meal I’ve yet to come across: Kale & Quinoa Patties! (que applause). Since the discovery of this recipe, I’ve made it several times for my hubby, friends, and my mother-in-law and all seem to adore it as much as I do. (Hint to all those needing brownie points with the in-laws! ;)) If you’re not one for a meatless main dish, let me challenge you to just give this recipe a try just once and see if you change your mind. I know it seems like everybody and their mama have a reason to stick kale in a recipe because it seems to be the most trendy go-to green. I was skeptical of adding a new green leafy food to my normal routine purchases, but I thought why not give it a chance. Honestly, my first time eating kale was when I made this recipe for the first time. It’s now taken the sweet spot that spinach once held in my heart. Surprisingly, kale is just so tasty all by itself.  I often steam it, lightly drizzle with extra virgin olive oil, and season with salt and pepper for a quick and easy side dish. So since we’re friends and we trust each other, go ahead and prepare yourself this goodness. You know I wouldn’t dare steer you wrong. Your mouth will thank you.

 

patties:
1 c. quinoa
2 c. water
4 eggs, whisked
½ c. Parmesan cheese
1  half of a large red onion, diced
3 cloves garlic, minced
1 1/3 c. steamed kale
1 c. seasoned whole wheat breadcrumbs
1 ½ tsp. extra virgin olive oil
1 tsp. salt
pepper, to taste
½ tbsp. parsley

topping:
sliced avocado
olive oil
lemon juice
parsley
freshly ground pepper

Rinse your quinoa thoroughly. Add water and quinoa to a medium sized pan. Let the quinoa soak for about fifteen minutes or so. Bring to a boil.
Once boiling, reduce to a simmer and put the lid on the pan. It should take roughly 20 minutes.
In the meantime, steam the kale until it’s a slightly darker green color and is more tender – around 30-45 seconds.
Chop kale in smaller pieces.
Once quinoa and kale are both finished, let them cool slightly.
In a large bowl, combine quinoa, kale, eggs, garlic, onion, Parmesan cheese, breadcrumbs, salt, pepper. Mix all ingredients well and make sure the liquid is absorbed.
Form the mixture into small patties (I’ve found that smaller patties tend to stay together better while cooking than large ones).
Heat oil in a large skillet over low-medium heat.
Cook patties 4-5 minutes on each side, or until golden brown. Remove from skillet and place on a cooling rack until ready to serve.
Add preferred toppings. My favorite are avocado, lemon juice, freshly ground pepper, sprinkle of parsley, and drizzled with olive oil.
Enjoy!

 

Recipe adapted from Heidi Swanson’s Super Natural Everyday Cookbook

 

Sweet Potato, Apple, & Kale Salad

11/09/2013

Check out this recipe video!

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I feel like I don’t even need to say anything about this recipe. The name completely speaks for itself here. THIS IS SO GOOD! I was recently asked to do a recipe demonstration at church for our monthly Ladies Night. The only instruction I received was,”Make sure it’s something easy, healthy, and fun!” Well let me tell you, this is all the above and then some. I mean, when you throw sweet potato, apple, and kale in a bowl together, you just can’t go wrong. They’re like the Three Musketeers of deliciousness and satisfaction. I mean, how often do you get a meal that’s both super healthy, filling, and so glorious that the “Hallelujah Chorus” plays in your head while eating it? Uh huh, that’s what I thought.

 

2 bunches kale
2 sweet potatoes, cut into cubes
1 Fuji apple, thinly sliced
shredded Manchego cheese
extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
1 Meyer lemon
salt + pepper

Preheat oven to 400 degrees F.
Toss sweet potato cubes in olive oil and bake for about 20 minutes or until potatoes are softened. At the 10 minute mark, flip the sweet potatoes to make sure they cook evenly.
Mix juice from lemon, apple cider vinegar, and honey together in a small bowl.
In a large bowl, add kale, cooked sweet potatoes, and sliced apple.
Toss dressing mix into salad to evenly coat.
Sprinkle salt and pepper to taste.
Top with shredded Manchego cheese.
Enjoy!