Ingredients

1 cup Organic Quinoa
1/2 cup Organic Sprouted Green Lentils
2 tablespoons Bragg Liquid Aminos
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, minced
2 cups baby rocket
1 fennel bulb, trimmed and sliced as thinly as possible
1/2 cup diced roasted red bell pepper
1/4 cup toasted cashews
1 lemon, cut into wedges

Method

Cook quinoa and lentils separately according to package instructions.
Drain lentils well and set aside to let cool.
In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot.
Add quinoa, lentils, fennel and bell pepper and toss to combine.
Chill until ready to serve. Garnish with cashews and lemon wedges.

The post Lentil and Quinoa Salad with Mozambiquen Cashew Nuts appeared first on Fresh Earth.

Crisp carrots, cucumbers, radishes and celery combine with fresh basil, mint and parsley in this honey-Dijon dressed rice salad. Served chilled or at room temperature, this versatile dish is perfect for al fresco dining alongside your choice of protein.

Ingredients

2 1/2 cups cooked long-grained brown rice
1/2 cup chopped carrots
1/2 cup chopped seedless cucumber
1/2 cup sliced radishes
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup fresh or frozen and thawed peas
1/4 cup chopped basil
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chilli flakes
1/4 teaspoon sea salt

Method

Put all ingredients into a large bowl and toss gently to combine. Serve immediately or chill until ready to serve.

The post Brown Rice Salad With Fresh Herbs appeared first on Fresh Earth.

Ingredients

1 ½ cups water
1 cup whole-wheat couscous
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 organic Peaches, diced
1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)
1/2 cup pistachios, chopped
1/4 cup thinly sliced shallot

Method

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl and toss to combine. Serve warm or chilled.

The post Whole-Wheat Couscous with Summer Peaches and Pistachios Recipe appeared first on Fresh Earth.

• 1cup brown rice (will toast)
• 3 cups water
• ¼ t-spoon turmeric
• 1t-spoon salt
• Handful almonds
• Sprig of fresh mint
• Bunch rocket
• Stick celery
• 1 large carrot
• Lemon
• Good olive oil

Method

• Preheat oven to 180.
• Place almond on baking tray place in oven for +_ 15min or until almonds are toasted
• Add rice to big shallow pan or skillet, bring to a medium heat and with wooden spoon, ‘stir’ rice every 30/45 secs for about 3 to 4 minutes. Rice will start popping and start toasting.
• When rice has toasted, remove from pan, place in sieve and run under cold water.
• Add to pot with 3 cups cold water, salt and turmeric
• Bring to boil and then reduce to a medium heat.
• Cook until all the water has been absorbed.
• While rice is cooking….
• Find a nice bowl and prepare something fresh and green:
• Thinly sliced celery stick
• Cubed English cucumber
• Grated carrot
• Torn rocket
• Finely chopped mint and whatever fresh ingredients you enjoy eating.
• When rice is ready:
• Add as much lemon juice and olive oil as you feel, add crushed toasted almonds and mix through.
• If you have any bean dip left, this will go well with rice or can be mixed with greens

The post Toasted Brown Rice and Greens Recipe appeared first on Fresh Earth.

Filling

• 1 x cup quinoa (red, white or mixed)
• Nori (seaweed) sheets
• 2 x tbsp. hummus or Dijon mustard
• 1 x Avocado sliced
• 2 x Cucumbers, thinly sliced
• ¼ Red or white cabbage, shredded
• Cos lettuce
• 2 X carrots, thinly sliced

Dressing

• 1 tbsp. Fresh Earth Tahini
• 1 x tbsp. apple cider vinegar
• 1 x tsp. maple syrup
• Juice of half lemon

Sides

• Pickled ginger
• Tamari
• Wasabi

Method:

Rinse the quinoa under cold running water and drain. Bring 2 cups of water to the boil and stir in the quinoa,         reduce the heat, cover and simmer until tender – about 15 – 20 minutes, and set aside.
In a small bowl, mix together all the dressing ingredients and stir through the quinoa.
Place a sushi mat on a chopping board (it’s ok if you don’t have a mat – do this manually with cling wrap). Top with a sheet of seaweed, shiny-side down, and spread the hummus onto the seaweed.
Dip your hands into water and spread some quinoa evenly over the nori, leaving a 1cm border along the edge furthest from you.
Arrange the vegetables in a row across the nori. Be careful not to overfill to avoid the rolls bursting.
Holding the edge of the mat with your thumb, lift it along with the filling and roll away from you. Hold the filling as you roll and gently pull the mat as you continue rolling. Once you have a neat roll, fold your hands over the mat to tighten the roll. Moisten the edge of the nori to seal.
Slide the roll of the mat and use a very sharp knife to cut it into individual pieces.
Serve with your choice of sides such as pickled ginger, tamari and wasabi.

The post Quinoa Sushi appeared first on Fresh Earth.

1 ½ cup Millet Washed
500ml Vegetable stock Home-made
1 Medium onion Chopped fine
1 tsp Crushed garlic
2 tbsp Ghee / olive oil
4 tbl/spn Mock Parmesan Can use real Parmesan too
Salt To taste
1-2 Spring onions Chopped
Black mushrooms

Method

• Warm your vegetable stock in a pan on the stove.
• In a separate pot heat up the ghee or olive oil.
• Sauté the onions and the garlic together for +/- 2 minutes.
• Then add the washed millet and sauté with the onions and the garlic for +/- another 2 minutes.
• Using a ladle, scoop by scoop add the simmering vegetable stock to the millet. Before adding the next scoop make sure that the previous scoop of stock has been absorbed into the millet.
• Continuously and gently turn the millet in to pot to avoid it catching on the base.
• Continue adding the stock until it is finished and the millet is cooked.
• Remove from the heat and turn in the Parmesan or the mock Parmesan.
• Bake the black mushrooms in the oven with butter, garlic and chilli

The post Millet Risotto with Black Mushrooms Recipe appeared first on Fresh Earth.

• 1cup millet
• 2.5 cup water
• 1t-spoon salt
• 1T-spoon olive oil
• ¼ t-spoon turmeric
• ½ red onion
• 1t-spoon toasted aniseed
• 1t-spoon black mustard seed
• Broccoli
• Green peas
• Oyster mushrooms
• Beetroot
• ½ t-spoon salt
• Tahini
• Lemon or limes

Method

• Toast aniseed and crush with pestle and mortar- set aside
• Cut red onion finely
• Add oil to pot bring to heat – add onion, black mustard seed and aniseed – when onion is caramelized- remove from heat.
• To clean millet:
• Add to big bowl, cover with plenty water, pour out liquid – repeat 3 times.
• Place millet in sieve and let water drain off.
• Add millet, turmeric and salt to pot and mix in with onion and spices.
• Add 2.5 cups cold water to pot, bring to a rapid boil and immediately reduce to simmer.
• While millet is cooking….
• Prep and steam veggies… ( use whatever you like, perhaps try…
• Place some frozen green peas in a bowl – cove with boiling water, after 5min drain water
and set peas aside.
• Trim brocollli and oyster mushroom steam for 4min , if you do not have a steamer:
• Cover the surface of a pot with shallow boiling water and place on hot plate- when water is bubbling add veggies, cover with lid and let steam for a few minutes. When veggies are ready , remove from pot.
• Peel and grate beetroot, add to mixing bowl, and mix in with tahini , salt and lemon juice
• Add beetroot to plate and place steamed veggies on top of beetroot..
• Millet is ready when all the water has been absorbed.
• When millet is ready add to mixing bowl with peas and stir through.
• Add millet to plate alongside steamed veg.

The post Millet and Steamed Vegetables Recipe appeared first on Fresh Earth.

2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 pound feta cheese, crumbled
1 portion short grain brown rice, prepared according to package directions

Directions

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice

The post Greens with Carrot, Feta and Short Grain Brown Rice appeared first on Fresh Earth.

• 1cup quinoa
• 2 cups water
• 3T-Spoon rice/soya milk powder
• ½ t-spoon salt
• 5 fresh dates
• ½ cup raisins
• Fresh fruit*

Method

• Rinse millet well and add to pot
• Add chopped date and raisins
• Add rice/soya milk powder, salt and water to pot and bring to a rapid boil, once boiling reduce to a low heat and allow to simmer
• Cook until all the water has been evaporated.
• Serve hot or cold with chopped up *fresh fruit of your choice (delicious with ripe mango or red seedless grapes)

The post Fruity Tutti Quinoa Recipe appeared first on Fresh Earth.

3 cups cooked quinoa
1 cup Greek yoghurt
1/4 teaspoon fine grain sea salt
2 teaspoons extra virgin olive oil
1/2 cup sliced almonds
1/2 cup shredded coconut
1-2 medium garlic cloves, peeled
6-7 large kale leaves, de-stemmed & shredded
1 lemon
1 avocado, pitted and sliced
edible flowers (optional)

Method

Warm the quinoa, if it’s not already hot. In the meantime, make the remaining toppings. Start by stirring the salt into the yogurt, before drizzling with the olive oil. Set aside.

In a skillet over medium heat gently toast the almond slices. About half way though, add the coconut flakes to the skillet. Smash the garlic with the salt into a chunky paste, and add that to the skillet as well. Cook until the almonds and coconut are deeply golden, accented with flavour from the garlic. Transfer everything from the skillet to a small bowl, and (when cool enough) give the skillet a quick swipe with a sponge to clean it out. Add a splash of olive oil to that same skillet over medium-high heat, stir in the kale with a pinch of salt, and cook for just a minute, until the kale collapses a bit, and brightens. Squeeze a bit of lemon juice over it, and transfer out of the pan immediately.

To serve, combine half of the almond coconut mixture with the quinoa in a large bowl. You can serve this individually, or family-style. Top the quinoa with the kale, plenty of the salted yoghurt, and top with the remaining almond mixture, avocado, and a generous squeeze of fresh lemon juice.

Serves 4.

The post Coconut Quinoa Bowl appeared first on Fresh Earth.