Viewing entries in
Salads

Basmati rice pilaf with pomegranate and walnuts

Basmati rice pilaf with pomegranate and walnuts

This beautiful rice dish can be served hot as a pilaf or cold as a salad. In the summertime when it can be tricky to find fresh pomegranate, and so you can replace the pomegranate seeds with chopped fresh mango or peaches or strawberries.

Ingredients

  • 1 cup brown basmati rice
  • 2 cups (16 oz) Therapeutic Chef Chicken Bone Broth
  • 2 TBSP coconut oil
  • ½ an onion finely diced
  • 2 TBSP grated fresh ginger
  • 1 TSP salt
  • ½ TSP ground cumin
  • ½ cup walnuts, toasted and coarsely chopped
  • ½ cup pomegranate seeds
  • ½ cup chopped fresh cilantro
  • 1 lime juiced

Directions

Cook one cup of brown basmati rice with two cups of Therapeutic Chef Chicken Bone Broth in a rice cooker or on the stove top according to package directions. Melt the coconut oil in a sauce pan on medium heat, and add the chopped onions and salt. Cook the onions for 10-15 minutes until softened and almost caramelized. Add the fresh ginger and cumin to the onions, lower the heat and cook for another 3 minutes.

Add the onion mixture to the rice.  Stir in walnuts, pomegranate seeds, cilantro, and
lime juice, and serve.

Serves 4.

Quinoa salad with orange juice dressing

Quinoa salad with orange juice dressing

This recipe is just plain good for you! Cleansing, nourishing and complete.

Ingredients

  • 1 cup quinoa, rinsed well and drained
  • 2 cups broth of choice
  • 2 tsp grated ginger
  • 1 beet, grated
  • 1/4 cup avocado, chopped
  • 1/2 cup cucumber, chopped
  • 1/2 cup mung bean sprouts
  • 1 orange, juiced
  • 2 tsp mellow miso
  • 1 TBS flax seed oil
  • 1/4 cup minced parsley

Directions

Cook quinoa with the broth and ginger for 15 minutes or until the water is absorbed. Prepare the vegetables. Whisk the orange juice with the miso and flax seed oil. Season with spices if desired (I like red pepper flakes). Add the vegetables to the cooked quinoa. Toss with the dressing. Top with minced parsley. Serve chilled or at room temperature.

Serves 2–4.