Middle Eastern Quinoa Salad

Middle Eastern Quinoa Salad

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Middle Eastern Quinoa Salad

Adding cumin and turmeric to the quinoa cooking water gives this Middle Eastern salad an attractive golden hue and warm flavor. Fresh or roasted red bell pepper lends sweetness, while tomato, cucumber, and fresh basil bring tangy-fresh flavor to every mouthful. Lemon juice is all the dressing you need for this one!

This easy, vegan quinoa salad recipe features the classic flavors of Middle Eastern cuisine. The earthiness of cumin and quinoa pairs with the crispy freshness of cucumber, lemon, and basil. It’s a simple salad that can be served as a side dish or as a meal on its own. For an extra pop of freshness, try adding chopped fresh red bell peppers, which contrast nicely with the roasted red pepper already in the recipe.

INGREDIENTS

  • ½ cup dry quinoa
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 cup finely chopped tomatoes
  • 1 cup seeded, finely chopped cucumber
  • ½ cup finely chopped roasted red bell pepper
  • 1 tablespoon finely chopped basil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
INSTRUCTIONS
  1. Rinse the quinoa under cold water and drain. Bring 1¼ cups of water to a boil in a medium saucepan over high heat. Add the quinoa, cumin, and turmeric and return to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until all the water is absorbed, stirring occasionally. Remove the pan from the heat, fluff the quinoa with a fork, and allow it to cool for 5 minutes.
  2. While the quinoa cools, combine the tomatoes, cucumber, roasted red pepper, basil, and lemon juice in a medium bowl. Stir in the cooled quinoa and season with salt and pepper.

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Quinoa Salad With Creamy Salsa Dressing

Quinoa Salad With Creamy Salsa Dressing

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Quinoa Salad With Creamy Salsa Dressing

In this cafe-quality salad, the lightness of quinoa pairs well with fresh and crunchy veggies, such as cucumber, bell pepper, scallions, and cilantro. But it’s the creamy roasted tomato dressing—featuring charred tomatoes, serrano chile, onion, garlic, tahini, and lime juice—that takes this one over the top. Yum!

Roma tomatoes, onion, garlic, and serrano pepper are roasted before being blended into a creamy dressing that bursts with bright, juicy flavor. You can make the dressing a day in advance: Follow Steps 1–3 and refrigerate in an airtight container until ready to use.

INGREDIENTS

  • 4 Roma tomatoes
  • 1 small onion, quartered, unpeeled
  • 1 clove garlic
  • ½ of a small serrano chile
  • ⅓ cup lime juice
  • ¼ cup tahini
  • Sea salt, to taste
  • 6 cups chopped lettuce
  • 1½ cups cooked quinoa
  • 1 medium carrot, shaved or thinly sliced (1 cup)
  • 1 red bell pepper, cut into ½-inch dice (1 cup)
  • 1 cup fresh or thawed frozen corn
  • 2 Persian cucumbers, cut into ½-inch dice (1 cup)
  • 2 stalks scallions, thinly sliced (¼ cup)
  • ¼ cup fresh cilantro, finely chopped
INSTRUCTIONS
  1. For dressing, heat a grill or griddle over high. Add tomatoes, onion, garlic, and serrano, and cook, turning frequently, about 10 minutes or until there is charring.
  2. Remove from heat and let cool. Scrape any charred skin off the tomatoes, onion, and serrano. Scrape seeds from serrano. Peel the garlic.
  3. In a blender combine the roasted tomatoes, onion, garlic, and serrano; the lime juice; tahini; salt; and 1 cup water. Blend until creamy. Taste and adjust seasonings.
  4. To assemble salad, in a large bowl combine the next six ingredients (through cucumber) and about half the scallions and cilantro. Mix well. Add dressing. Toss to combine. Garnish with reserved scallions and cilantro. Serve immediately.

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Fiesta Quinoa Salad

Fiesta Quinoa Salad

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Fiesta Quinoa Salad

A punchy dressing—featuring lime zest and juice, tamari, chili powder, and cumin—ensures this corn, black bean, and quinoa salad is a party for your taste buds! Added bonus: It’s ready in just 20 minutes. Notes a fan, “Very tasty, fast, and easy to make.”

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad nutrient-packed! This Mexican-inspired quinoa dish uses both regular and red quinoa for added texture and beauty. If you can’t find red quinoa, you can use all white. For another simple but delicious quinoa idea, try our quinoa and beans recipe, which makes a tasty filling for wraps or a nourishing side for your dinner menu.

INGREDIENTS

  • 1 cup white quinoa, plus ¼ cup red quinoa, washed and drained
  • 1 cup fresh corn, off the cob
  • 2 cups filtered water
  • Pinch sea salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • ½ cup finely diced yellow pepper (or another color bell pepper)
  • ½ cup diced tomatoes
  • ¼ cup cilantro leaves
  • DRESSING:
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 tablespoons tamari
  • 2 teaspoons apple cider vinegar
INSTRUCTIONS
  1. Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.
  2. Simmer covered for 20 minutes over low flame.
  3. Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
  4. Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.
  5. Season with sea salt if needed. Serve this Mexican recipe warm or cold the next day.

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Red Beans & Quinoa

Red Beans & Quinoa

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Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s always tasty and filling, and I can make it as easy or as complicated as I want it to be. This version is definitely on the easier side of the scale, as I’ve switched out the rice for delicious quinoa, a good stand-in for rice because it has nice texture, good grassy flavor, and, best of all, it can be cooked very quickly. This is an ideal weeknight meal or weekend brunch dish.

Next time you’ve got a hankering for rice and beans, mix things up and try this quinoa version instead. Hearty kidney beans contrast deliciously with the fine, fluffy white quinoa grains, while dried thyme and garlic add a grassy depth of flavor. Like it spicy? Add some red pepper flakes after serving. (Pro tip: Red pepper flakes are a great condiment to keep on the table to accommodate hotness preferences.)

INGREDIENTS

  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon dried thyme
  • 3 (15-ounce) cans kidney beans, rinsed and drained
  • 4 cups vegetable broth
  • 2 cups quinoa, rinsed
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes, or to taste (optional)
INSTRUCTIONS
  1. Place the onion, bell pepper, and celery in a large saucepan over medium-high heat. Cook, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until the onions start to turn translucent, about 5 minutes.
  2. Add the garlic and thyme and cook until the garlic is softened and fragrant, about 1 minute. Add the kidney beans and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, covered, to allow the flavors to come together, about 10 minutes.
  3. Stir in the quinoa. Season with salt, black pepper, and red pepper flakes (if using), and simmer, covered, until the quinoa is cooked and the flavors are well blended, 12 to 15 minutes. Taste and adjust the seasoning. Serve hot.

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Should Women Over 40 Wear Bikinis

Should Women Over 40 Wear Bikinis

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Should Women Over 40 Wear Bikinis!

There is no definitive answer to this question, as it is ultimately up to each individual woman to decide what she feels comfortable wearing. However, there are a few things to keep in mind when making your decision.

First and foremost, it is important to feel confident and comfortable in whatever you choose to wear. If you don’t feel good about yourself in a bikini, then it’s probably not the right choice for you.
Additionally, consider your body type and how you feel most comfortable showing off your figure. There is no wrong answer here – if you feel great in a two-piece swimsuit, then go for it!
Another thing to keep in mind is the purpose of your swimsuit. Are you looking for something to lounge around in on the beach, or are you hoping to get active and participate in water sports?

There are different styles of bikini that will be better suited for different activities. If you’re planning on being more active, make sure to choose a swimsuit that provides enough support and coverage.
Finally, take into account the climate and location where you’ll be wearing your bikini. If you’re headed to a tropical destination, a skimpy bikini is probably fine. However, if you’re spending time closer to home in cooler weather, you may want to opt for a tankini or other style that offers more coverage.

At the end of the day, there is no right or wrong answer when it comes to whether or not women over 40 should wear bikini’s. It’s all about what makes you feel comfortable and confident.
Don’t worry about what others think of you as the chances are they are too involved with what they look like to bother about you. Live your life for you and enjoy feeling confident in a bikini if that’s what makes you happy.
Confidence come from within you. If you think you look great in a bikini, then chances are you probably do. So go out there and rock that swimsuit with pride!
We are interested, what do you think? Should women over 40 years old feel confident to wear a bikini or not?
Please add your thoughts in the comments below!

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White Bean and Vegetable Soup

White Bean and Vegetable Soup

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White Bean and Vegetable Soup

This is a great meal because if you don’t have one ingredient, you can easily substitute with other veggies from your fridge!

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This soup has changed over the years. Below is my current version. I serve this with warm bread and a simple salad or sautéed broccolini with a squeeze of lemon and a sprinkle of sea salt.

INGREDIENTS

  • 4 cups vegetable broth
  • 2 cups water
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2-15 ounce cans white cannellini or navy beans, rinsed and drained
  • 1 can fire roasted red tomatoes
  • 2 cups kale, de-stemmed and chopped
  • 1 cup whole wheat small elbow macaroni, uncooked
  • juice of one lemon
  • salt and pepper to taste
INSTRUCTIONS
  1. Add ¼ cup broth and saute onion and carrot on medium-high heat until soft, about 5 minutes.
  2. Add remaining broth and water to large saucepan. Add beans and tomatoes.
  3. Simmer for about 20 minutes.
  4. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends.
  5. Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes more.
  6. Remove from heat and add lemon juice and salt and pepper to taste.

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Budget-Friendly Shepherd’s Pie

Budget-Friendly Shepherd’s Pie

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Budget-Friendly Shepherd’s Pie

Combining fluffy mashed spuds with tender veggies, this comforting shepherd’s pie is just like Mom used to make—minus the meat. Make plenty and eat throughout the week; you can never have too much

Fluffy golden mashed potatoes blanket a bounty of vegetables in this classic casserole that can warm you up even on the coldest nights. Carrots, onions, celery, and corn are cooked down into a savory gravy that adds rich flavor and moisture to the potato dish. The flavors will become richer the more they have time to meld, so you might want to make a double batch to keep in the fridge for easy and delicious leftovers.

INGREDIENTS

  • 2 lb. Yukon gold potatoes, peeled and cut into large pieces
  • 2 cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 1 cup frozen corn
  • 3 cloves garlic, minced
  • 1½ teaspoon dried Italian seasoning, crushed
  • ¼ cup rolled oats
  • 1 tablespoon white wine vinegar

INSTRUCTIONS

  1. Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 20 minutes or until tender. Transfer potatoes to a large bowl and mash. Add 1 cup of the milk. Season with salt and pepper. Mix well. Set aside.
  2. In a large skillet combine the next six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium-low about 10 minutes or until vegetables are tender, stirring occasionally.
  3. Meanwhile, place oats in blender or food processor; process until you have a flour-like consistency. In a small bowl whisk oat flour into the remaining 1 cup milk. Stir flour mixture into skillet with vegetables. Stir in vinegar. Taste and adjust seasonings. Cook until mixture thickens, stirring occasionally.
  4. Transfer vegetable mixture to a 2-quart baking dish. Top with mashed potatoes, spreading evenly.
  5. Bake 20 minutes or until potatoes are lightly browned on top. Let cool 10 minutes before serving.

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My Top 11 Vegan Ingredients To Boost Mental Health

My Top 11 Vegan Ingredients To Boost Mental Health

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My Top 11 Vegan Ingredients To Boost Mental Health

If you’re looking to boost your mental health, consider adding these 10 top vegan ingredients to your diet. From omega-3s to magnesium, these nutrients have been shown to improve mood and cognitive function.

Omega-3 fatty acids are essential for brain health. Unfortunately, they are not found in many plant-based foods. However, flaxseeds and chia seeds are excellent sources of omega-3s. Adding just a tablespoon of these seeds to your smoothie or yogurt can make a big difference.

Magnesium is another nutrient that’s critical for brain health. It’s been shown to reduce anxiety and improve sleep quality. Good sources of magnesium include dark leafy greens, nuts, and seeds.

Probiotics are live bacteria that offer many health benefits. They’re especially important for gut health, which is closely linked to mental health. You can find probiotics in fermented foods like yogurt, kimchi, and sauerkraut.

Vitamin B6 is essential for the production of serotonin, a neurotransmitter that plays a role in mood and sleep. Good sources of vitamin B6 include sweet potatoes, bananas, and avocados.

Vitamin D is often called the “sunshine vitamin” because our bodies produce it in response to sunlight. However, many people don’t get enough sun exposure to meet their needs. Vitamin D deficiency has been linked to depression and anxiety. The best way to get vitamin D is from sunlight or supplements.

Folate is a B vitamin that’s important for brain health. It can be found in dark leafy greens, legumes, and nuts.

Iron is another nutrient that’s essential for brain health. It’s needed for the production of neurotransmitters like dopamine and serotonin. Good sources of iron include beans, lentils, and spinach.

Zinc is a mineral that’s involved in many biochemical reactions in the body. It’s necessary for immune function and cell growth. Good sources of zinc include oysters, pumpkin seeds, and cashews.

Turmeric is a spice that contains curcumin, a compound with powerful anti-inflammatory effects. Curcumin has been shown to improve cognitive function and reduce the risk of Alzheimer’s disease.

Green tea is rich in antioxidants and has been linked to improved cognitive function. It’s also a good source of L-theanine, an amino acid that can promote relaxation.

Cacao is a rich source of flavonoids, compounds that have powerful antioxidant and anti-inflammatory effects. Cacao has also been linked to improved mood and cognitive function.

Adding these 11 vegan ingredients to your diet can help boost your mental health. Omega-3 fatty acids, magnesium, probiotics, vitamin B6, vitamin D, folate, iron, zinc, turmeric, green tea, and cacao are all nutrients that have been shown to improve mood and cognitive function.
These are just a few of the many nutrients that are important for mental health. By adding more of these ingredients to your diet, you can boost your mood and cognitive function.

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Spinach-Potato Tacos

The Best Spinach-Potato Taco Recipe

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Vegan Spinach and Potato Tacos

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in our opinion, this is one of the best.

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in my opinion, this is one of the best.

INGREDIENTS

  • 2 large Yukon gold potatoes, scrubbed and cut into small dice
  • 1 (10-ounce) package frozen spinach, thawed
  • 1 large onion, diced
  • 1 medium poblano pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 cup unsweetened, unflavored plant milk
  • 3 tablespoons nutritional yeast
  • Sea salt and freshly ground black pepper
  • 12 corn tortillas
  • ½ cup chopped fresh cilantro

INSTRUCTIONS

  1. Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.
  2. Meanwhile, lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll up the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside.
  3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
  4. Add the reserved spinach and potatoes along with the plant milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.
  5. Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
  6. To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each. Sprinkle with cilantro and serve.

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Mini Peach Tarts

Mini Peach Tarts

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Mini Peach Tarts:

The velvety texture of sweet potato combined with fresh peaches is a match made in heaven in these scrumptious tarts.

Thickened with—surprise—sweet potato and a bit of agar powder, the filling in these summery peach tarts is delightfully light and fresh.

INGREDIENTS

  • ⅔ cup rolled oats
  • ⅓ cup sorghum flour
  • ⅓ cup pecans
  • Dash sea salt
  • ¼ cup plus 1 tablespoon pure maple syrup
  • 1 teaspoon plus 1 tablespoon pure vanilla extract
  • 1 small white sweet potato, peeled and cut into large chunks
  • ½ teaspoon agar powder or 1 teaspoon agar flakes
  • 1 medium peach, peeled and cut into large chunks
  • ½ tablespoon lemon juice
  • 12 small fresh mint leaves (optional)

INSTRUCTIONS:

  1. Preheat oven to 350°F. For crust, in a food processor combine oats, flour, pecans, and salt. Cover and process until finely ground. Add the ¼ cup maple syrup and 1 tsp. vanilla; cover and pulse until mixture starts to cling together. (Mixture will be slightly crumbly, but you should be able to press it together.)
  2. Using twelve 2½-inch nonstick mini tart pans, drop 2 tsp. of the oat mixture into each pan. Press onto bottoms and fluted sides of pans. If pastry is too sticky to handle, dust hands lightly with additional flour. Bake 18 to 20 minutes or until light brown; cool tart shells.
  3. For filling, place sweet potato chunks in a steamer basket in a small saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 15 minutes; cool.
  4. Meanwhile, in another small saucepan combine ¼ cup water and the agar powder. Bring to boiling; reduce heat. Simmer 5 to 7 minutes or until agar is dissolved and mixture is reduced to 2 Tbsp., stirring frequently.
  5. Wash and dry food processor. In processor combine sweet potato, peach, the remaining 1 Tbsp. maple syrup, the remaining 1 Tbsp. vanilla, and the lemon juice. Cover and process until smooth. Add agar mixture; cover and process until combined. Cool 10 minutes.
  6. Fill tart shells with filling. Top with additional peaches and, if desired, fresh mint.

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