Quinoa Stir Fry
¾ cup quinoa, rinsed *
½ teaspoon salt, divided *
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored,
seeded and chopped
2 teaspoons grated ginger *
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast,
2 scallions, chopped
½ cup cilantro
1 tablespoon soy sauce
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls, serve warm.
Apple Cobbler with Maple Cream
1 cup pecans or walnuts *
¼ cup coconut sugar *
¼ cup raisins *
¼ cup Medjool dates *
1/8 teaspoon of sea salt *
½ cup rolled oats *
2 tablespoons agave nectar *
1 ½ tablespoons lemon juice
¼ teaspoon pumpkin pie spice
3 cups apples *
1 cup cashews *
½ cup maple syrup
¼ cup water
half of a vanilla bean
Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.
Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.
Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.
1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.
2. Layer with the apple filling and then sprinkle with the remaining topping.
3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.
Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.
* SUGGESTED BLUE MOUNTAIN ORGANICS PRODUCTS: