Posts tagged: wellnessjourney

Rhubarb And Red Quinoa Soup

Up your soup game with this zingy rhubarb soup. Rhubarb gives an unexpected pleasant tang, red quinoa adds heft, and a savory veggie broth ensures smooth flavors all round. You can use fresh or frozen rhubarb—just be sure to cut it into thin slices. Before serving, stir in spinach; then top with pistachios and chives. As one reviewer puts it: “Restaurant-quality soup.”

Red quinoa adds heartiness to this tart and savory soup, which can be on the table in just 30 minutes. Spring and summer are prime time for fresh rhubarb, but you can also use frozen rhubarb. The frozen pieces may be thick, so thaw them first and thinly slice any large pieces.

INGREDIENTS

• 6 cups low-sodium vegetable broth
• ½ cup dry red quinoa, rinsed and drained
• 1 cup thinly sliced carrots
• ½ cup thinly sliced celery
• ½ cup chopped onion
• 2 cups thinly sliced fresh or frozen rhubarb
• 2 teaspoons packed pure cane brown sugar
• 1½ teaspoons grated fresh ginger
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon black pepper
• 4 cups fresh baby spinach
• 3 tablespoons chopped roasted pistachios
• 2 tablespoons chopped fresh chives

INSTRUCTIONS

1. In a large saucepan bring broth to boiling; stir in quinoa, carrots, celery, and onion. Return to boiling; reduce heat. Cover; simmer 15 minutes. Stir in the next six ingredients (through pepper). Cover; simmer 5 minutes more or until rhubarb is tender.
2. Just before serving, stir spinach into soup. Top with pistachios and chives.

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Red Onion and Charred Cauliflower Tacos

These tasty tacos achieve complex flavors quickly by coating cauliflower florets and red onion with salsa, then roasting them in a hot oven for 15 minutes until charred. To serve, simply stuff the mix into warm corn tortillas with black beans, corn, and a bit more salsa. Voilà: Dinner is served.

These veggie tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular frozen corn in a nonstick skillet over medium-high until slightly blackened.

INGREDIENTS

• 1 10- to 12-oz. package fresh cauliflower florets
• ½ of a medium red onion, thinly sliced (1 cup)
• ¾ cup jarred chipotle salsa, divided
• 1 15-oz. can no-salt-added black beans, rinsed and drained
• ¾ cup frozen roasted corn, thawed
• 8 6-inch corn tortillas, warmed
• 1 cup shredded red cabbage
• ½ cup sliced scallions
• ¼ cup chopped fresh cilantro
• Lime wedges

INSTRUCTIONS

1. Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets. Place cauliflower, red onion, and ¼ cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once.
2. Meanwhile, in a bowl combine black beans, corn, and the remaining ½ cup salsa.
3. Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges.

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Grilled Street Corn Pizza

The secret to getting wood-fired pizza flavor at home is to grill the crust and the veggie toppings. The result is a smoky, restaurant-quality pie that’s absolutely divine.

You don’t need a wood-fired oven to make restaurant-quality pizza at home. Just fire up the grill. For this festive pizza, both the veggies and the crust are grilled, resulting in a deep, smoky flavor. Chipotle powder (which is dried smoked jalapeño) and smoked paprika further enhance the smokiness. An easy homemade lime crema adds zesty notes.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

INGREDIENTS

• 6 oz. extra-firm silken-style tofu
• 1 tablespoon lime juice
• ½ teaspoon chipotle Chile powder
• 2 ears sweet corn, husks and silks removed
• 1 teaspoon smoked paprika
• ½ of a red bell pepper, stemmed and seeded
• 1 recipe Homemade Oil-Free Pizza Dough
• Cornmeal (for sprinkling on baking sheet)
• ¼ cup slivered red onion
• 1 to 2 small fresh jalapeño Chile peppers, thinly sliced, seeds removed if desired
• Fresh cilantro
• Lime wedges

INSTRUCTIONS

1. For lime crema, in a small food processor combine tofu, lime juice, and ¼ tsp. of the chipotle chile powder. Cover and process until smooth.
2. Brush corn with 1 Tbsp. of the lime crema. Sprinkle with the remaining ¼ tsp. chipotle chile powder and the smoked paprika; rub into corn. Grill corn, covered, over medium-high 15 to 20 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper the last 8 to 10 minutes of grilling time or until tender and lightly charred, turning once.
3. When cool enough to handle, cut corn from cobs, keeping some in planks. Cut bell pepper into bite-size strips.
4. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle or freeform shape. Sprinkle a baking sheet with cornmeal. Transfer dough circle to the baking sheet. The dough should move freely on the baking sheet.
5. Use the baking sheet to transfer dough to grill rack. Cover and grill over medium about 5 minutes or until crust is set and lightly browned on the bottom, rotating once or twice during grilling. Remove crust from grill.
6. Spread remaining lime crema on browned side of pizza crust. Add corn, bell pepper, onion, and jalapeño. Return pizza to grill and grill about 5 minutes more or until bottom of crust is well browned.
7. Sprinkle with cilantro and additional chipotle Chile powder. Serve with lime wedges.

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20 Ways To Look And Feel Better In Your Own Skin

When you feel good in your own skin, it shows. You walk with your head held high and a confidence that can’t be shaken. On the other hand, when you don’t feel good in your own skin, it’s all too easy to let your head hang low and give in to negative self-talk.

why is it important to feel good in your own skin? It’s simple: because when you feel good in your own skin, you’re able to live your best life. You have the confidence to take on whatever comes your way, and the resilience to keep going even when things get tough.

So why not start making an effort to feel good in your own skin today? It could be as simple as taking a few extra minutes in the morning to do your hair and makeup, or wearing clothes that make you feel good. Whatever it is, make an effort to nurture your self-confidence and love the skin you’re in. Trust us, it’ll make all the difference.

Here are 20 ways to look and feel better in your own skin.

1. Get enough sleep.
2. Eat healthy foods.
3. Drink plenty of water.
4. Exercise regularly.
5. Take care of your skin.
6. Wear clothes that fit well and make you feel good.
7. Accessorize with items that make you feel confident.
8. Stand up straight and maintain good posture.
9. Make eye contact when speaking to others.
10 Smile often!
11 Speak kindly to yourself – avoid negative self-talk.
12 Memorize a list of your best qualities and look at it when you need a confidence boost.
13 Spend time with people who make you feel good about yourself – avoid toxic relationships.
14 Do something nice for someone else – it’ll make you feel good, too.
15 Set realistic goals for yourself and celebrate when you reach them.
16 Take some time each day to do something that makes you happy.
17 Learn to accept compliments graciously – they’re a reflection of how others see you, not just your own opinion.
18 Be patient with yourself – remember that change takes time.
19 Seek professional help if you’re struggling with low self-esteem or negative body image issues.
20 Remember that everyone has flaws – focus on your positive attributes and work on accepting your imperfections.

Making an effort to look and feel good in your own skin is worth it – you deserve to love yourself and feel confident in your own skin!

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Quick Hummus And Quinoa Wraps

Need a fortifying meal in a hurry? With cooked quinoa and hummus on hand, these tasty wraps come together in just 15 minutes. Just add tomato and spinach (or the veggies of your choosing). And that’s a wrap! Quinoa and hummus make a surprisingly tasty flavor pairing. Roll them up in a tortilla with fresh spinach and tomato for a great make-and-take lunch. We recommend our Sweet Potato Hummus, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Herbed Hummus, but you can use any oil-free spread of your choosing.

INGREDIENTS

INSTRUCTIONS

1. In a dry skillet heat tortillas, one at a time, on both sides until warm.
2. Spread tortillas with hummus (or desired spread), using ½ cup for each tortilla, and top with quinoa. Divide spinach and tomatoes among tortillas; roll up tortillas.
3. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.

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New American Veggie Cheeseburgers

Cooked quinoa and whole grain bread crumbs keep these veggie patties moist and bound together, because no one wants a crumbly, dry veggie burger! For the full vegan cheeseburger experience, drizzle with potato-based cheese sauce, and for extra pep, add tangy grilled red onions and red peppers. Note: These take a little time to put together but are well worth the effort. Notes one happy reviewer: “Delicious. Every bit.”

Tired of dry, bland veggie burgers? We’ve got you. These homemade vegan cheeseburgers feature tasty veggie patties formed with a hearty combination of sautéed vegetables, quinoa, and bread crumbs, seasoned with savory vegan Worcestershire sauce and fresh herbs. Topped with a finger-licking-good potato-based “cheese” sauce and a tangy pepper-onion medley, you’ll want to make these open-faced beauties again and again. Serve with a side of coleslaw or baked french fries to really step up your burger game!

INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400°F. Line two baking sheets with silicone baking mats.
2. In a large skillet combine chopped onions, minced garlic (reserving one clove for Cheese Sauce), and ¼ cup water. Cook over medium-low 5 to 7 minutes or until onion is translucent.
3. In a food processor combine the next five ingredients (through mushrooms). Pulse until vegetables are uniform ¼-inch bits. Transfer vegetables to skillet; add parsley, Worcestershire sauce, 1 tablespoon of the vinegar, the thyme, paprika, and black pepper. Cook 15 minutes or until vegetables are tender and most of the liquid is cooked off.
4. Add quinoa, flour, bread crumbs, and salt; mix well. Cook 5 minutes more. Remove from heat; cool 10 minutes.
5. Place a 2 ½-inch round patty mold or cookie cutter on one of the prepared baking sheets. Fill the mold with about ½ cup of the vegetable mixture; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 10 patties on the baking sheet.
6. Bake burgers on middle rack in oven 20 minutes.
7. For toppings, in a bowl combine sliced red onion, sliced bell peppers, and 2 tablespoons vinegar; mix well. Arrange vegetables on the second baking sheet. Bake on top rack in oven 20 minutes.
8. For Cheese Sauce, peel the potatoes and cut into 1-inch cubes. Place potatoes in a steamer basket in a large saucepan. Add water to pan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until very tender. Transfer potatoes to a blender; cool. Add the plant-based milk, nutritional yeast, the remaining vinegar, and remaining minced garlic. Blend just until smooth. Season with sea salt and freshly ground black pepper. Transfer sauce to a saucepan; heat until thick and warmed through.
9. Split buns and warm them in a toaster or skillet. Top each bun half with a burger, onion-pepper mixture, and Cheese Sauce.

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Thai Grain Bowls

Get delicious Thai flavor in less time than it takes to order takeout with this nourishing grain bowl. Tricolor quinoa offers an earthy base, raw cabbage lends crunch, and tender veggies offer fresh, savory flavor. The spicy, lime-infused sauce really cranks things up a notch. Top with peanuts, cilantro, and sriracha. Get the table set now; you’ll be chowing down in 25 minutes or less. Writes a reviewer, “Super tasty and very presentable.”

Grain bowls are all about creating layers of flavor, texture, and color. This Thai-inspired version combines a medley of fresh vegetables with a light but flavorful sauce that weaves bright citrus and spicy heat throughout the dish. A bed of tricolor quinoa (or any other whole grain you have on hand) and crunchy cabbage form the perfect base to pile your veggies high. Sprinkle everything with peanuts, cilantro, and a little extra sriracha if you like it hot!

INGREDIENTS

INSTRUCTIONS

1. In an extra-large skillet cook green beans, mushrooms, onion, and bell pepper over medium 4 to 5 minutes or until green beans are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking.
2. For sauce, in a small saucepan combine the next five ingredients (through arrowroot powder). Cook over medium 2 to 3 minutes or until thickened. Stir in half of the cilantro. Season with salt and black pepper.
3. Arrange cabbage, quinoa, and sautéed vegetables in four bowls. Drizzle with sauce and sprinkle with the remaining cilantro and the peanuts.

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Stone Fruit And Quinoa Breakfast Cookies

If you’ve never baked with quinoa, you’re in for a treat. The airy, tender grains of cooked quinoa add bulk and a pleasing moist texture, while allowing the flavors of stone fruit, orange, and fresh ginger to take center stage. Note: If you don’t have fresh fruit, frozen works too. When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which are fragrant with fresh fruit and ginger, taste incredible warm out of the oven. Stored in an airtight container, they’ll stay fresh for five days.

INGREDIENTS

• 1 orange
• ⅓ cup pure cane sugar
• ¼ cup almond butter
• 1 tablespoon cider vinegar
• 2 teaspoons grated fresh ginger
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 1½ cups cooked quinoa
• ¾ cup whole wheat flour
• ½ cup fresh or thawed frozen stone fruit, cut into ½-inch pieces

INSTRUCTIONS

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
2. In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
3. Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.

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