Rest Stop - Recipes for Rice, Avocado Dip, Quinoa and Nuts

I have been asked again to post recipes for some more of the things I am eating, so here they are.  And again I will omit or substitute for things I can not have.

This recipe for this http://naturallyella.com/  A good tasting change from plain brown rice.
Ginger Brown rice comes from the web site "Naturally Ella"

Carrot Ginger Rice

Ingredients:
1 Tbsp Olive Oil
11/2 cups shredded carrots, about 2-3 large carrots
1 1/2 cups cooked brown rice (about 3/4 cup uncooked)
1 Tbs minced ginger
2 cloves garlic, minced
2 Tbs soy sauce
1 Tbs honey
1 tbs rice wine vinegar
1 tbs sesame seeds, toasted
Unsweetened coconut flakes, toasted

Directions:
In a medium skillet, heat oil over medium low heat.  Add in garlic and ginger, cooking until the both become fragrant, roughly two minutes.  Stir in shredded carrots and cook 1-2 minutes.  Whisk together soy sauce, honey, vinegar and sesame seeds.  Pour over carrot mixture and cook until heated.  Finally, stir in rice and cook for 3-4 minutes or until rice is warm.  Serve with toasted coconut.

Since I am now allowed to have raw nuts, I been enjoying a lot of them.  I do have to watch how many nuts I eat in a day because of the fat content.  But I am learning to enjoy raw nuts, though I would not turn down salted nuts later in this journey.

I found a recipe for some great tasting almonds on Pinch My Salt   http://pinchmysalt.com/  I just omit the Stevia at this point, because sweeteners are not part of my journey at this point.

Sweet and Spicy Chinese Five Spice Roasted Almonds

Ingredients:
2 cups raw almonds
2 tsp olive oil
1 tsp Chinese Five Spice
3/4 tsp fine grain sea salt
1/4 tsp ground cayenne
1/2 packet stevia (or1/2 to 1 tsp sugar)

Preheat oven to 350 degrees

Direction:
In a large bowl, toss the almonds with the olive oil.  Spread almonds out on a sheet pan in a single layer.  (Keep mixing bowl handy - you will need it again.)  While oven heats, mix the spices and salt, and stevia (or Sugar) in a small bowl, set aside.  Bake almonds in a preheated 350 degree oven for 10 minutes.  Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.  Sprinkle spices over the nuts and toss well with a spoon.  Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.  Remove from the oven and let nuts cool completely on pan.  Store nuts in a covered container.


Pea and Avocado Dip

Ingredients:
1 can green peas
1 avocado, seeded and peeled
1 clove of garlic
1 Tbs lime juice or the juice from 1 lime
Kosher or Sea Salt and pepper to taste
Hot Sauce to taste

Directions:
Place all the ingredients into a food processor and mix to the consistency you prefer.

Makes a great dip for carrots and celery and other raw veggies.  The recipe comes from Make the best off everything   http://makethebestofeverything.com/


One thing this journey has done for me is open my mind to a lot of new products I have been hearing about and reading about.  One of them is Quinoa.

PursuitOfHealthiness's Note:
Quinoa(pronounced Kin-Wa) is an ancient grain that was a staple food of the ancient Incas of South America.  This recipe is cooked cereal somewhat like oatmeal, but it's even healthier!  It is gluten-free and according to Bob's Red Mill, is the most nutrious of all grains.  The added flax meal is for boosting your omega-3s.

I already have a couple of recipes using this grain and there will probably be many more.  The recipe for this Quina cereal comes from Food.com  http://www.food.com/recipe/quinoa-breakfast-cereal-251953



Quinoa Breakfast Cereal


Ingredients:
1 cup quinoa (whole grain)
2 1/2 cups water
1/4 cup flax seed meal
1/3 cup dried apricot, diced
2 Tbs sunflower seeds

Directions:
Heat water in a covered pot to boiling.  Dice dried apricots and measure other ingredients.  Add all ingredients to boiling water, stir well and return to boil.  Cover and reduce top simmer for 12 minutes, or until all the water has been absorbed, stirring once or twice in the middle.  Remove from heat, fluff(like you would rice), cover and let stand for 10 minutes.  Serve in a bowl with milk (or dairy free milk alternative), and a drizzle of honey if desired.