The wonderful, light, fresh taste of tabouli without the issues accompanying wheat. This is literally the best tabouli I have ever tasted. I love keeping it on hand or a quick lunch for Tony or myself. Super healthy, super tasty, super easy!

Quinoa is becoming one of my favorite grains to work with because of it's nutty taste (I prefer it to rice and use it as a substitute often) and powerful nutrient benefits:

Omega 6 fatty acids
Selenium
Antioxidant protection
Phosphorus
Potassium
Zinc
All essential amino acids for protein
B vitamins and folate
Manganese
Magnesium


Ingredients:
3 cups quinoa

¼ c olive oil

¼ c lemon juice

½ t dried parsley

¼ t dried basil

chopped tomato

1 small or ½ purple onion chopped fine

1 clove garlic pressed

¼ t salt

¼ t pepper, fresh cracked

3 T fresh cilantro, chopped

Mix together in a medium bowl, chill.

Serving Suggestions:
You can serve it as is on the side, as a salad over a bed of lettuce, stuff it into a pita with mozzerella or feta, sprouts, and cucumber, or stuff it into a tomato. Love tabouli -- it's so versatile and made with quinoa, it is packed with nutrients and protein.

YUM! Jamaican food is my favorite!!!!!!!! In fact, I'm thinking maybe we should have a Jamaican Celebration for one of our next international nights. This dish has quite a kick to it but that is adjustable based on your preference. It's one of things I loved about Jamaican food when I visited back in college -- spicy and sweet -- but not like Mexican or Chinese. It's a special flavor all it's own....sweetened with fresh pineapple and fresh squeezed lime juice. This rice makes a perfect side dish for Jerk Chicken Wraps, a regular summer favorite in our house (my favorite because they take no time when I use chicken I already cooked, shredded, and froze! -- family favorite because they love the flavor!). 

Nutritional Benefits of Basmati Rice:
Basmati rice contains 20% more fiber than other brown rices helping to remove even more toxins from the body.
Healthy oils: Omega 6 fatty acids and vitamin E
B vitamins
Zinc
Selenium (necessary for coenzyme Q production which is a critical in energy production)
Choline which is used to make new membranes for the cells
Magnesium which helps combat stress
Manganese

Ingredients:
2-3 cups cooked brown basmati rice
coconut oil for stir frying
1 small onion, chopped small
1 red bell pepper, washed, seeded, chopped into 1/2 inch squares
1/4 fresh pineapple, chopped into 1/2 - 1 inch cubes
touch of ground cayenne, I used 1/4 t and will use at least only 1/2 that much next time -- pow!
1/2 t gd. ginger
1/2 t gd. allspice
3/4 t gd. cinnamon

Stir fry the onion in about 2 T coconut oil until softened. 
Then add another 2 T coconut oil, allow it to melt, and then add the rice. Fry the rice on low until warmed and well mixed with the onion. 
Next, toss in the bell pepper, lime juice, and pineapple and mix well.
Add the spices and mix again. You made need to add a touch more cayenne and allspice depending upon your preference. Serve it up! 

I just found this recipe over at Passionate Homemaking  -- I would say just about every recipe of Lindsey's I have tried has been very flavorful and pretty simple. I love that I can taste the different flavors in the beans rather than just one homogeneous taste...while still tasting like simple baked beans from camp and summer picnics. 

You can use canned beans or dry beans, soaked, your preference. The recipe calls for advance preparation but there is barely any prep -- mostly just time for soaking or low temp. cooking. 

If using dry beans, cover with water and soak 12-18 hours with 2 T acid medium (with beans I prefer to use lemon juice). Rinse well and cook on low in crock pot until beans are soft, usually 5-6 hours. Rinse again and drain. 
Ingredients:

4 cups navy beans (3-4 cans, drained, or 1 1/2 cups dry)
1/2 onion either pureed or chopped and then sauteed
1/2 t garlic powder
1 t dry mustard
1/3-1/2 c ketchup 
1/3 c maple syrup or a combo of brown sugar and succanat
1/2 t sea salt

Saute onions til nice and soft in either organic butter, ghee, or coconut oil. Mix with beans a bowl. Whisk other ingredients together in a small bowl and add to beans. Cover and marinate 5 hours - overnight. Heat before serving.  

Cabbage used to be my all time tops for the "Yuck Food" list. I am now happy to say that this wonderfully ultra healthy, antioxidant-laden, cholesterol lowering cruciferous veggie is now one of my very favorites. 
Gently steaming or stir frying red cabbage increases its ability to help lower blood cholesterol levels as well as remove the bitterness and bring out the natural sweetness hidden away. 

Ingredients:
1/2 head red cabbage, shredded into strips
handful of raisins
1 t purple onion, chopped finely
1/2 t balsamic vinegar
1 T flaxseeds
1 T coconut oil

This is crazy easy and crazy quick.....and sooo good. 
Heat oil in 10+ fry pan over low heat. Add purple onion and cabbage,vinegar, and flaxseed. Add raisins after 3 minutes to plump. You may add salt and pepper to taste. Stir several times to prevent sticking or browning. Cabbage will start to wilt or soften around 4-5 minutes -- remove from heat so as to retain nutrients. Serve as a main dish or side dish.