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hot sides

FRIED QUINOA WITH VEGETABLES yields 4 servings
½ cup quinoa or rice, soaked for 1. In a pot, cook the quinoa or rice in the water with ½
6 hours and drained teaspoon salt until all the water has been absorbed.
1 cup water 2. In a large skillet, cook the garlic in 1 tablespoon wa-
1½ teaspoons sea salt ter for 5 minutes on high heat. Add the onion, carrot, celery yields 6–8 servings
2 cloves garlic, crushed green beans, peas, and remaining 1 teaspoon salt, and cook
1 onion, minced for 15 minutes on medium heat. If the vegetables are sticking KASHA VARNISHKES
1 carrot, minced to the pot, add about 2 tablespoons water. This Old World dish is not only tasty,
1 stalk celery, minced 3. Turn off the heat and add the oil, spinach, and the quinoa or but nutritious as well.
4 ounces (½ cup) green beans, rice to the vegetables. Mix gently. Serve warm.
chopped 1 onion, diced
1/3 cup green peas 2 tablespoons oil
1 tablespoon safflower oil (optional) 1 cup whole-granulation kasha
1 cup baby spinach 1 egg, beaten
2 cups boiling water
1 teaspoon salt
BAKED SQUASH WITH KASHA AND ALMONDS yields 4 servings ¼ teaspoon ground black pepper
10 ounces spelt or rice noodles,
Buckwheat—kasha—is loaded with minerals such as calcium, iron, magnesium,
and potassium, in addition to proteins and antioxidants. Contrary to what its name cooked and drained
suggests, buckwheat is not wheat; it’s actually in the rhubarb family. It’s gluten-free 1. In a skillet, sauté the onion in the
and therefore a great food for those who are gluten sensitive. oil over medium heat until gold-

1 acorn or butternut squash 1. In a baking dish, bake the squash at 350˚ F for 1 hour or until it en brown. Add the kasha and
1½ cups water feels soft when pricked with a knife. beaten egg and cook, stirring
½ cup whole-granulation kasha 2. In a saucepan, bring the water to a boil on high heat. Add the constantly, until the grain is well
1½ teaspoons salt kasha and ½ teaspoon salt. Reduce heat and cook, covered, for coated and separated, 2 minutes.
3 tablespoons sesame oil 15 minutes, stirring once. Remove from the heat, and let stand 2. Pour the boiling water over the
Pinch of cayenne pepper for 15 minutes until the water is absorbed. kasha. Add the salt and pepper
¼ cup almond slivers, toasted, 3. Cut the squash in half. Remove the seeds and fiber and scoop and simmer, covered, until the
for garnish out the flesh. kasha has absorbed all the water
4. In a medium bowl, combine the squash with the cooked ka- and is dry and fluffy, about 10–15
sha, remaining 1 teaspoon salt, oil, and cayenne pepper. Quinoa is a powerful source of protein; minutes.
in fact, it’s a complete protein, which
5. Scoop servings onto individual plates and sprinkle with the means it contains all the amino acids 3. In a serving bowl, combine the
toasted slivered almonds. Serve warm. that the body needs to repair itself. cooked noodles with the kasha
Quinoa is gluten-free and a good source mixture. Serve warm.
of fiber, and it’s more digestible than
the usual high-fiber oat grain.
234 HEALTHY EVER AFTER salt, cayenne, and oregano. Serve at room temperature. hot oil. Turn off the heat and add the curry powder, paprika, discard the seaweed. ter to cover. Cook with the kombu strip for 1 hour. Drain and 12–24 hours. Serve warm. until the beans are tender crisp. burning. If the beans seem too dry, add more olive oil. Bake and bake covered for 2 hours, stirring occasionally to prevent mix well. garlic, rosemary or thyme, salt, and pepper. Add the beans and Drain and rinse. 3. In

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minutes.
gently. Bake, uncovered, for 30
sprinkle with the cinnamon. Toss
over the sweet potatoes and

layer.
the lined cookie sheet in a single

cookie sheet with baking paper.

thick strips
yields 6 servings

yields 5 servings

yields 6 servings