Powerhouse Quinoa, Millet, and Lentils Salad

For healthy living, the choices now are super-foods such as kale, coconut, chia seeds, and grains. A trio of super foods are quinoa, millet and lentils.  I grew up eating millet for porridge or mixed with rice because rice is more expensive than millet. The Westerner misses out on the health benefits from all these grains. A healthy diet comes from natural food intake. Kale is also known as a nutrient powerhouse because it provides Vitamin, A, B, etc... If the body lacks vitamin A or B, it could cause trouble for eyesight and leads to cataracts.  I am not an expert nor give advice to people, but I know well enough that the super-foods can be combined together to make a super healthy meal. The salad that I am introducing in my blog today contains all of these wonderful grains, the green vegetables and beans. I also use garlic and cumin for the dressing. The last ingredient to complete this powerhouse salad is avocado; As studies have shown, one cup of avocado has 35 percent of one's daily allowance for vitamin K. This vitamin is associated with bone formation and proper blood clotting as well as the transport of calcium through the body (Web MD has all this information). I mixed and matched the ingredients, but this powerhouse salad is one of my favorites of all time.

Ingredients:
1/2 cup quinoa
1/4 cup millet
1/4 cup lentils, the red, green, or pink are okay
A small piece of kale
2 cups of water
1 tsp salt
The salad ingredients:
1 cup kale
1 cup spinach
1 total cup of:
Cucumber, celery and red or yellow bell pepper, cubes
1/4 cup red onions cubes
1/2 cup cooked black beans
1/2 avocado, cubes
Chopped cilantro and green onions
Dressing ingredients:
2 garlic cloves, minced
¼ cup total of apple cider vinegar and lemon juice
1 tsp honey
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne
1/4 cup olive oil

Directions:
Combine quinoa, millet, and lentils in bowl of water and rinse well. Drain and add into the rice cooker. 

Add water, piece of kale, and salt. Close the lid and turn to cook. When done cooking, fluff with fork and let cool.

To prepare the dressing:
Combine all the dressing ingredients in a Vitamix container and secure the lid. Select variable 1. Turn the machine on and slowly increase the speed to variable 10 and blend for 30 seconds. If you do not own a Vitamix blender, just whisk the ingredients well in a bowl. Refrigerate until using.
To prepare the salad:
Bring a pot of water to boil and blanch kale for 1 minute. Use a slotted spoon to remove and place into cold water to stop the cooking. Blanch the spinach the same way. Let both of them cool and then chop

In a mixing bowl, combine the cooked quinoa mixture with the rest of the vegetables and drizzle the dressing over it. Mix well.

Serve warm or cold

Crock Pot Potato-Mushrooms Soup

This soup is the perfect way to be introduced as an easy weekend meal.  Most of the recipes for potato and mushroom soup use heavy cream or half and half added to the soup.  I use almond or cashew milk to make my recipe on the healthier side. Commercial almond milk is very good.  However, the Vitamix cookbook has an easy version of making almond milk.  Since I own this cookbook, I will share this almond milk recipe here too.  I am not a milk drinker, so I prefer to make milk at home for my cooking. This is a simple straight forward potato and mushrooms soup. The crock pot and a handheld blender can do everything. This easy-to prepare soup is healthy, tasty, and will warm up a cold winter night.

Ingredients:
8 oz. mixed mushrooms is good, sliced
1/2 lb. potato, peeled and chopped
1 cup onions, chopped
1/2 cup carrots, chopped
2 garlic cloves, minced
3 cups chicken broth or water
2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne
2 tsp fresh thyme
2 tbs olive oil
1 cup almond milk

Directions:
In a skillet, heat oil and add onions, carrots, celery, garlic,, and thyme. Stir to cook until soften (about 1 minute).

 

 Add mushrooms and potatoes.

 Season with salt, pepper and cayenne. Cook for two minutes. Place in crock pot and add the broth.

Cover and cook on low from 4 to 6 hours or high about 3 to 4 hours. After a  few hours of cooking, Use a held blender to blend the soup to smooth.

Add almond milk and adjust the seasoning.

 Cover and cook for another 30 minutes. Serve with salad

 

To make the almond milk:
1 cup raw almonds
3 cups water

Directions:
Soak almonds for at least 8 hours and drain well. Place soak almonds with water in a Vitamix container and secure the lid. Select variable1. Turn the machine on and slowly increase the speed to variable 10, then to high, and blend for 45 seconds.

Vietnamese Vegetarian Crispy Pancake

According to numerous studies on health in the world, it is now believed that the vegetarian diet is a good way to protect the health of individuals and is also as a way of protecting the environment. Vegetables or beans when processed together create good and necessary nutrition for humans. Also, eating vegetables will save all kinds of animals, which would not be killed unnecessarily. A vegetarian dish of Vietnam is the crispy pancake, which is easy to make and economical. Besides that, the Vietnamese pancake is typically served in family gatherings or with friends. The bánh xèo presented on the table comes with other green vegetables and a dipping sauce is always a source of inspiration for the family dinner. We eat slowly and use the time to connect to each other again for sentimental moments and to share news with each other. Bánh xèo is a rustic dish from South Vietnam, but it is very popular everywhere nowadays. Today, I will make this dish using vegetables instead of typically using pork and shrimp.  I had some spaghetti squash left over to add more vegetables on these vegetarian pancakes for extra nutrition. Usually, tofu is the main substitute for meat or shrimp. I do not have tofu today, so my dish is prepared without tofu. However, I will give a lot of beans and mushrooms even though the pancake was already full of nutrients.

Ingredients:
Batter ingredients:
3/4 cup rice flour
1/4 cup total cornstarch and Korean frying mix
1 tsp salt
1 tsp turmeric
2 green onions, thinly sliced
1 ½ cups club soda
Filling ingredients:
1 cup sliced mushrooms, your choice
1 cup cooked spaghetti squash*
1 cup bean sprouts
1/2 cup cooked mung beans*
1/2 cup red onions, sliced
 Other ingredients
Vegetarian dipping sauce (recipe was posted on March 25, 2015)
Vietnamese vegetable plate
Coconut oil for frying cake

Directions:
Combine all the batter ingredients and mix well. Let stand a few hours.

Prepare the fillings and set next to the stove.

Heat 1 tbs coconut oil in a nonstick skillet and swirl it around. Add onions and mushrooms. Cook for 1 minute.

Add the flour mix in the hot pan, Swirl it quickly and then add the mung beans (the amount of the batter can be divided into 3 portions for a large pancake or 4 for a smaller size pancake).

Cook over for 1 minute and add squash and bean sprouts. Lower the heat and fry over low heat until the pancake becomes crispy (about 5 to 7 minutes).

Serve with dipping sauce and a salad plate with fragrant herbs 

*Add garlic and chili paste or fresh chili to the dipping sauce when ready to serve.
*For this recipe, wash and soak 1/4 cup dry mug beans in water for a few hours. Bring the soaked mung beans with water to boil. Boil  the mung beans for 3 to 4 minutes  and drain out all the water. Cover with lid and turn the heat to low. Let mung beans cook for another 20 minutes.

Spaghetti Squash Coffee Cake

My friend told me that she makes most of her cake now by using a Vitamix blender.  At first, I was a little skeptical about her method of making cake by using a Vitamix. However, the Vitamix blender is perfect for beating the wet ingredients. I always have cake mix or self-rising flour in my kitchen. The spaghetti squash is left over from yesterday. Because I have thought of many recipes for cake before by using yellow, butternut, and zucchini squash and carrots before, then using spaghetti squash should not be any different no different. On the contrary, I think like spaghetti squash will make a moist and tender cake. This cake can be served in the morning for breakfast or with afternoon tea. My family is small, so every time I make spaghetti squash, there is always some leftover do create some other dishes. This is a healthy cake because most of the sweetness is from the squash, honey, and the applesauce.

Ingredients:
Dry ingredients:
2 cups self-rising flour or cake mix
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Wet ingredients:
2 eggs
1/3 cup vegetable oil
1 cup applesauce
1/2 cup sugar
1/4 cup honey
1 tsp vanilla
1 cup cooked spaghetti squash
Streusel topping ingredients:
1/4 cup walnut, chopped
1/4 cup butter, diced
1/3 cup brown sugar
1/2 cup oat meal
2 tbs all-purpose flour

Directions;
Preheat oven to 350°.
Grease and flour a 9 inch diameter baking pan with oil or butter.

Sift all the dry ingredients in a bowl and set aside.

Mix the streusel topping ingredients in a bowl. Use a fork to mix until combined.

Combine the wet ingredients except the cooked spaghetti in a Vitamix container and secure the lid. Select the variable1 speed.

 

Turn the machine on and slowly increase the speed to Variable 10.  Blend for 15 seconds. Add the squash and blend for 2 seconds.
Fold the egg mixture into the dry ingredients using a spatula to mix. Pour the batter into the prepared pan.

 Top with streusel and bake in the oven for 40 to 50 minutes, until a toothpick inserted into the center comes out clean.

 

Serve warm.

 

Vietnamese Healthy Spaghetti Squash Shrimp Salad

This recipe essentially mirrors the traditional Vietnamese shrimp salad. Most traditional recipes use unripe mango, lotus roots, and papaya. Since cooking with spaghetti squash, I think this vegetable is fantastic not just for the taste but also for the nutrition.  I like All kinds of salads, and this recipe has become one of my favorites.  It is quick to prepare. Shrimp is quick to poach in flavored water. When making salad, choose the medium size shrimp.  However, I invited my friend to join me for dinner, and she bought cooked shrimp from Costco. This shrimp were good and saved a little time for me.  I promise to show how to poach the shrimp for this type of salad in another recipe. Today, I will prepare a simple healthy shrimp salad.
Ingredients:

One 2 lb. spaghetti squash
Ingredients for the salad:
12 jumbo cooked shrimp
1/2 cup julienned carrots
1/2 cup julienned cucumbers
1/2 cup thinly sliced red onions
Ingredients for the dressing:
1/4 cup coconut water
1 tsp rice vinegar
1/8 tsp salt
1 tbs lemon juice
1 tbs sugar
2 tbs fish sauce
2 garlic cloves, minced
1 fresh chili, sliced

Garnish with:
1/2 cup chopped mints, cilantro, and basil
2 tbs crispy fried shallots
2 tbs chopped roasted peanuts or cashews (your choice)

Directions:
To prepare the spaghetti squash:
Use a fork to prick all over squash.

Place the squash in a pot, cover with water, and bring to boil. Cook squash over medium heat for 30 minutes. Remove and let cool to touch.

Cut squash in half to remove and discard the seeds and the membranes. Use the fork to scrap out the spaghetti strands and set aside.

All the available spaghetti squash strands are not necessary for this recipe. Use only what is wanted and save the remaining spaghetti strands for other recipes.

Use about 3 cups of the spaghetti squash strands to mix with the cucumbers; carrots, red onions and the garnish except the nuts and crispy shallots. Place them in a mixing bowl.

To prepare the dressing:
Mash the garlic and let sit for 10 minutes. For health purposes, this method will bring out the benefits of eating garlic. In a saucepan, add coconut juice, vinegar, and sugar and bring to boil.  Stir to dissolve the sugar. Let cool and add the fish sauce, lemon juice, garlic, and chilli.  If fresh chili is not available, chili flakes can be used or other kinds of hot sauce. Mix well.

To make the fried shallots:
Peel and slice about 3 shallots. Heat about 1/4 cup of oil in a frying pan and fry shallots over low heat until crispy.

Use a slotted spoon to remove shallots and place them on a paper towel to absorb some of the oil. All these crispy shallots are not necessary for this recipe. Use as much as desired and save some for other recipes. Save the cooking oil to flavor some meat or fish. Use this oil to make fried rice.

To assemble the salad:
Add the dressing ingredients to the spaghetti squash. Mix well.  Place on a serving plate topped with cooked shrimp. Sprinkle with peanuts, crispy shallots, and 1/8 tsp black pepper. If desired, sprinkle some reserved herbs on top.

 

Stir-Fried Vegetables with Chicken and Spaghetti Noodles

Most of the time, when I prepare a spaghetti squash noodles dish, there are more "noodles" available than are needed for one recipe. I then think about using these extra noodles for other recipes. Stir-fried noodles with chicken or any kind of meat comes to mind. This new recipe is gluten free and can be included in a smart healthy diet. I use honey and blackstrap molasses to replace the sugar. Cooking with honey is another healthy choice that I just recently included into my cooking.  I hope this recipe will please you!!

Ingredients:
Chicken marinade ingredients:
1 boneless skinless chicken breast, sliced
1 tsp soy sauce
1/2 tsp salt
1/8 tsp white pepper
2 tsp cornstarch
Stir-fry sauce ingredients:
2 tsp apple cider vinegar
1 tsp honey
1 tsp blackstrap molasses
2 tsp soy sauce
1/4 cup chicken broth
Vegetables:
1 tbs canola oil
1 garlic clove, minced
1 tsp minced ginger
1/2 cup red onions
3 cups frozen stir-fry mixed vegetables

2 cups cooked spaghetti squash noodles*

Directions:
Combine the chicken and marinade ingredients and marinate for 1 hour.

Combine sauce ingredients and set aside.
Bring a pot of water to boil and blanch the mixed vegetables for 1 minute and set aside.

 

In a non-stick skillet or wok, heat oil. Add chicken and stir-fry for 3 minutes or until the meat just turns opaque.

 Add onions, ginger, and garlic and stir-fry for 1 minute.

 Add sauce and mixed vegetables.

 Cook for 2 minutes and stir in the spaghetti squash noodles.

Combine and remove from heat. Sprinkle some chopped fresh cilantro and serve.

 

*Look at my Spaghetti Squash with Meat Sauce recipe posted in my blog on December 18, 2015 to learn how to prepare the spaghetti squash "noodles".