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Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Detox Broth

Detox Broth
Prep Time
10 minutes
Number of Servings
12
Ingredients
  • 12 cups filtered water
  • 8 cups chopped and mixed organic vegetables, such as
    • burdock root
    • red beet
    • sweet potatoes
    • carrots
    • onions
    • celery
    • sea vegetables
    • daikon
    • turnip
    • parsnips
    • shiitake mushrooms
    • garlic (whole bulb)
  • Fresh herbs and spices, such as
    • cilantro
    • ginger
    • cayenne pepper
    • lemon grass
    • parsley
    • oregano
    • fennel
Directions
  1. Add water, veggies, and herbs to large stockpot. Bring to boil.
  2. Reduce heat and simmer for a few hours.
  3. Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
  4. Drink warm 2 to 3 cups a day with meals or in between.
Nutrition Info
Made with sweet potato, onion, carrot, shiitake mushroom, ginger, cilantro, and parsley: 23 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 51 mg Sodium, [nut:2] Vitamin A, [nut:1] Vitamin K

Leek And Pea Risotto

Leek And Pea Risotto
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 3 Tbsp light olive oil
  • 1 Tbsp butter
  • 2 medium leeks, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • [q:1 1/4] cups risotto rice
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh thyme or parsley, chopped
  • [q:2/3] cup dry white wine (optional)
  • 1 qt hot low-sodium vegetable stock, plus more stock or boiled water, if needed
  • [q:1 1/3] cups frozen or fresh shelled peas, or chopped green beans
  • Black pepper and sea salt, to taste
  • [q:1/4] cup grated Parmesan cheese , plus more for serving
Directions
  1. Melt oil and butter together in a large heavy bottomed saucepan over medium heat. Stir in chopped leeks, onion, and celery and then saute gently for about 15 minutes, to allow leeks and onions to sweat and become translucent, but not brown.
  2. Add rice and garlic and mix well, coating rice in oil. Cook, stirring often, for a couple of minutes, to allow rice to heat through, but not brown. Now stir in herbs and white wine (if using).
  3. Add a couple ladlefuls of hot stock (about [q:3/4] cup), enough to cover rice. Stir well, and simmer gently, stirring frequently, until stock is nearly absorbed, but do not let rice cook too quickly.
  4. Gradually add more stock and keep stirring, until all of it has been absorbed; do not allow risotto to dry out. You want a thick, soupy consistency. Stir in peas halfway through cooking the rice, after about 7 minutes.
  5. After about 15 minutes rice should be cooked through but still al dente. If you run out of stock and rice is not cooked yet, use some extra stock or hot water to finish it off—but be careful not to let it overcook and become soggy or sticky.
  6. Season with black pepper. Taste rice and add salt, if needed. Remove from heat and stir in Parmesan cheese. Mix well and let stand for 1 or 2 minutes. Then serve immediately, with extra Parmesan cheese and black pepper sprinkled over the top.

Vegetable Stir-Fry with Cashews

Vegetable Stir-Fry with Cashews
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 4 cloves garlic, sliced thinly
  • [q:1 1/2] cups string beans, cut into 2-inch lengths
  • 2 c chopped broccoli florets
  • [q:1 1/4] cups thinly sliced green cabbage
  • 1 tsp green curry paste, dissolved in 1 Tbsp hot water
  • [q:1/8] cup chopped basil
  • Salt
  • [q:1/4] cup chopped unsalted cashews
Directions
  1. Heat oil in a large sauté pan or wok over medium heat.
  2. Add garlic and string beans and sauté for 4 minutes, stirring frequently to prevent garlic from burning.
  3. Add broccoli, cabbage, curry paste, and basil. Sauté for 3 to 4 minutes or until vegetables are tender.
  4. Season to taste with salt. Garnish with chopped cashews and serve.
Nutrition Info
191 Calories, 5 g Protein, 12 g Carbohydrates, 4 g Fiber, 15 g Total fat (3 g sat, 10 g mono, 2 g poly), 22 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Copper, Manganese, [nutrition:1] Vitamin A, B3 (niacin), B6, E, Folate, Iron, Magnesium, Phosphorus, Potassium

Black Eyed Pea & Ditalini Pasta Salad

Black Eyed Pea & Ditalini Pasta Salad
Prep Time
Prep Time 1 hour 20 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1/3] cup EDEN Kamut Ditalini
  • 15 ounces EDEN Black Eyed Peas, drained
  • 2 medium organic tomatoes, diced
  • 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
  • [q:1/2] cup yellow bell pepper, diced
  • [q:1/2] cup red bell pepper, diced
  • [q:1/4] cup onion, minced
  • [q:1/2] cup green onion, finely chopped for garnish
  • 1 medium cucumber, quartered and sliced

 

Directions
  1. Cook pasta per package directions, rinse and drain.
  2. Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium mixing bowl.
  3. To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake to mix.
  4. Pour the dressing over the salad and toss to mix.
  5. For the best flavor, chill 1 hour before serving or it can be serve at room temperature.
Nutrition Info
168 calories, 6g fat (32% calories from fat), 6g protein, 24g carbohydrate, 4g fiber, 0mg cholesterol, 155mg sodium