Spinach, Strawberry, and Hearts of Palm Salad

Ingredients
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
Directions
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/spinach-strawberry-and-hearts-of-palm-salad-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/paula-deen/spinach-strawberry-and-hearts-of-palm-salad-recipe/index.html

Strawberry and Spinach Salad

Ingredients
Dressing:
1 cup hulled and sliced strawberries
2 tablespoons white wine vinegar
2 tablespoons finely chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Salad:
5 ounces baby Spinach, washed and dried
1/4 cup crumbled goat cheese
1/4 cup slivered almonds
Directions
For the dressing:

Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.

For the salad:

Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/strawberry-and-spinach-salad-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/strawberry-and-spinach-salad-recipe/index.html

Spinach and Apple Soup

Ingredients

• 2 cups spinach leaves, firmly packed
• 1/2 apple, peeled and chopped
• 3/4 cup water, as needed
• 1 teaspoon freshly squeezed lemon juice
• Dash salt
• 1/2 avocado, chopped

Equipment

• measuring cups
• cutting board
• peeler
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• blender
• 
  
• Directions: 
• Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days. 
• 
  
• - See more at: http://learnrawfood.com/recipes/comments/spinach--apple_soup/#.UqYXzfSsjTo

Pumpkin & Spinach Lasagna

Ingredients:

• prepared lasagna sheets or store brought fresh or dried lasagna sheets
• 1 kg (2 lb) piece of pumpkin, skinned and sliced into 1cm thick slices
• ¼ cup olive oil
• 1 tbs cumin seeds
• ½ tbs paprika
• small bunch of fresh thyme
• 1 lemon, juice only
• 1 cup raw almonds, finely chopped
• 500g (1 lb) ricotta cheese (for a vegan version try the dairy-free white sauce recipe instead)
• 100g (3½ oz) baby spinach, washed and dried
• 2 cups pureed fresh tomatoes (use 1 tin of crushed tomatoes if you prefer)

Directions:

Pre-heat the oven to 200°C/392°F

Toss the pumpkin slices with the olive oil, cumin seeds, paprika and thyme until the pumpkin is well coated. Season with ground sea salt and fresh cracked pepper and transfer to a large roasting tray.

Roast the pumpkin in the hot oven for 15 minutes until soft and golden.

Transfer the roasted pumpkin and all the pan juices to a shallow bowl and drizzle over the lemon juice. Place in the fridge to marinate for at least 30 minutes.

When you are ready to assemble the lasagna cook the prepared or store brought lasagna sheets in batches in plenty or rapidly boiling water until al-dente (tender) but not overcooked.

Have the oven at 180°C/356°F

In a deep pie or lasagna dish spoon in a layer of ricotta cheese or white sauce, top with a layer of baby spinach and then a layer of the roasted pumpkin. Sprinkle over some almonds and then top with cooked lasagna sheets.

Top with a couple of spoonfuls of the pureed tomatoes, more ricotta, baby spinach and pumpkin finishing with the almonds. Top with another layer of cooked pasta and repeat finishing with the layer of almonds.

Dollop on the remainder of the ricotta or white sauce and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

Remove from the oven and allow to cool for a few minutes before cutting into wedges. Serve accompanied with a crisp salad or a side of veg if you prefer.

A really lovely vegetarian meal perfect for entertaining or a delicious family dinner.

Recipe found at: http://www.veggienumnum.com/2011/07/pumpkin-spinach-lasagna/

Green beans, potatoes and spinach in coconut curry

Green Beans, Potatoes and Spinach in Coconut Curry

1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped 

Directions:

Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately. 

Recipe found at: http://www.treehugger.com/easy-vegetarian-recipes/green-beans-potatoes-spinach-coconut-curry-vegan.html

LEEK AND SPINACH FRITTATA

Ingredients: 

2 Whole Eggs
10 Egg Whites
1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced
1 tbsp. Butter
1 Cup Fresh Steamed Spinach
¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)
2 tsp. Hot Sauce (Tapatio, Chalua etc)
1 Cup Baby Heirloom Tomatoes, Halved
Fresh Basil
Salt and Pepper to Taste


Directions: 

Preheat oven to 500’

1. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes. 
2. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper. 
3. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again. 
4. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil and a dollop of greek yogurt. 

Recipe found at: http://www.sproutedkitchen.com/home/2009/9/25/leek-and-spinach-frittata.html

Spinach Soup with Garlic Thyme Croutons

Ingredients

2 tablespoons olive oil

1 medium union, coarsely hopped

2 cloves garlic, minced

2 teaspoons dried thyme leaves

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

2 cups peeled and diced red potatoes

4 cups low-sodium chicken stock (or vegetable stock or water)

6 heaping cups fresh spinach leaves (chard or kale is good too!)

juice of half a lemon

salt to taste

freshly grated nutmeg for garnish and olive oil for topping

For the Croutons:

3 tablespoons olive oil

3 tablespoons unsalted butter

2 cloves garlic, sliced

1 tablespoons dried thyme

1/2 teaspoon crushed red pepper flakes

salt to taste

4-6 heaping cups stale bread cubes

Directions

To prepare the soup, heat olive oil in a large saucepan over medium heat.  Add onions and saute until soft and translucent, about 5 minutes.  Add garlic, thyme, red pepper flakes, and salt and saute for 2 minutes.  Add potatoes and saute for 3 minutes more.

Pour in chicken stock and bring to a low simmer.  Simmer for about 15 minutes, or until potato chunks are cooked through.  Reduce heat to low and add spinach leaves.  Stir and cook spinach down in the hot broth for about 5 minutes.  Remove from heat and puree soup with an immersion blender.  You can also blend the soup in a regular blender in batches.  Just be careful not to overfill the blender when pureeing.

Once pureed, squeeze in the juice of half a lemon.  Stir.

To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside.  Heat oil and butter in a medium saute pan until butter is melted.  Add sliced garlic and cook for 3 minutes.  Remove garlic from the pan and discard.  Remove fat from the heat.  Add thyme and red pepper flakes.  Stir to combine.  Drizzle melted butter mixture over the bread cubes.  Sprinkle generously with salt and toss with your hands.  Bake for 12-14 minutes or until cubes are golden brown and crisp.

To serve, ladle generous bowls of soup.  Sprinkle with freshly grated nutmeg, olive oil, and too many croutons.  

Recipe found at: http://joythebaker.com/2013/02/spinach-soup-with-garlic-thyme-croutons/

Rice Stuffed Sunburst / Patty Pan Summer Squash

Ingredients:

•  yellow pattypan squash (aka sunburst or scalloped I believe)
• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup long grain brown rice
• 2 cups vegetable broth (or sub your favourite broth)
• salt
• pepper
• 1/2 cup fresh parmesan cheese, grated
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped (or sub another favourite herb)
• 1 teaspoon olive oil

Directions:

1. Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.


2. Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.


3. Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.


4. Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.


5. Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).


6. While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.


7. Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).


8. When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.


9. Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.


10. Bake for 20 minutes

1. 
   

 

Wilted Zucchini & Spinach Tart with Creamy Pesto

Ingredients

Tender/Wilted Zucchini

1 Medium sized Zucchini is enough for one tart crust

Easy Raw Vegan Tart Crust: Wet Ingredients

2 Tbsp Flax seed meal

3 Tbsp Water

**2 Tbsp AtV Sour Cream

Dry Ingredients

2 c Almond Flour

1 tsp Nutritional yeast

1/4 tsp Salt

Pepper to taste (optional)

Creamy Carrot-top & Chive Pesto

1/4 c Almonds

1/4 c Macadamia Nuts

1 c packed Carrot-tops

1/2 c Chive //or//Green Onion
1 Tbsp minced Garlic
2 Tbsp Lemon Juice
2 Tbsp Water
*1/4 c Grape seed Oil //or// EV Olive Oil
1/4 tsp Salt
*Set the Oil aside (don't add it yet!) and proceed to puree all of the above ingredients together

Raw Caramelized Leeks
3/4 c Leeks thinly sliced *use the whites only* into half moons (don't forget to wash them really good!)
1 T Grape seed Oil
2 tsp Date Paste
1 tsp Lemon Juice
pinch of Salt

**AtV Sour Cream Yields 2.5 cups total
2 Cups Soaked Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt

1 and 1/4 cup Water Total

Methods/steps

Step 1: Tender/Wilted Zucchini
1) Thinly slice zucchini into rounds
2) Evenly spread your zucchini rounds onto either a dehydrator tray or parchment lined baking sheet
3) Lightly Salt and Pepper the zucchini rounds
4) Proceed to warm the zucchini at 118 degrees F for 30-60 minutes, until it has "gently wilted". You'll know that the zucchini is finished when the edges begin to slightly curl up

Step 2: Easy Raw Vegan Tart Crust
1) Mix all of wet ingredient and let it sit for 10 minutes so the flax seed meal can thicken (this is important!)
2) Mix/sift together your dry ingredients

3) Gently mix all of your wet ingredients into your dry ingredients. Continue to mix until you have an even crumbly texture

Shaping & Drying the Tart Crust

1) Divide the tart crust dough in quarters
2) Shape/flatten out the crust making sure to keep it *no thicker than 1/4''
3) Proceed to warm/dry the tart crust for 1 hour at 118 degrees F. After it's finished warming/drying let it cool on the counter for an additional 30 minutes
Note: For a crisper crust let your dough dry an extra 30 minutes to 1 hour

Step 3: Creamy Carrot-top & Chive Pesto

1) Into your food processor combine nuts and grind until thoroughly mixed
2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.

Step 4: Raw Caramelized Leeks
1) Whisk everything together and transfer to your Leeks
2) Cover and let it sit in your fridge to marinate/tenderize for at least an hour (over night is even better)

Warming/Wilting your Leeks:
Spread the Leeks evenly out onto a dehydrator sheet or parchment lined baking sheet and warm/wild for 45 minutes at 118 degrees F. Your finished Leek should be slightly wilted, tender and yummy!

**AtV Sour Cream
1) Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
2) Puree all of the above for 2 minutes until you have a thick and oily paste
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Leave everything in your food processor and move on to the next step.
5) While your food processor is “On” proceed to stream in:
6) 1/4 cup of water and puree for 1 minute
7) Proceed to add the rest of your water in 1/4 cup increments
8) Let your processor puree for 30 seconds in between EACH 1/4 cup of water added. This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.

 

Step 5: Tart Assembly

1) Chiffonade or roughly chop up some Spinach (as much as you'd like to pile onto your tart). Spread on layer of pesto, a layer of zucchini, carmalized leeks, and a generous amount of spinach chiffonade and wilted cherry tomatoes (optional). Eat it Warm or Chilled: You can transfer this whole tart back into either the dehydrator or oven and warm it for an hour, or eat it as-is/chilled.

Recipe found at: http://www.rawfoodrecipes.com/recipes/wilted-zucchini-spinach-tart-with-creamy-pesto.html

Parmesan Spinach Cakes

Ingredients

12 ounces fresh spinach,

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Recipe found at: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html

Mixed Green Salad with Grapefruit & Cranberries

Ingredients

• 2 red grapefruit
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced scallions
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 cups torn butter lettuce
• 6 cups baby spinach
• 1 14-ounce can hearts of palm, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

Preparation

1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
3. Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.

Recipe found at: http://www.eatingwell.com/recipes/grapefruit_cranberry_salad.html

Pumpkin Curry with Lentils and Apples

Ingredients

• 1 cup red lentils
• 1 cup brown lentils
• 8 cups water
• 12 tsp turmeric
• 1 tbsp canola oil
• 1 diced onion
• 2 tomatoes (cored and chopped)
• 3 cloves minced garlic
• 1 12 tbsps curry powder (taste)
• 2 tsps ground cumin
• 12 tsp salt
• 12 tsp black pepper
• 14 tsp ground cloves
• 2 cups pumpkin (peeled cubed 1 inch seeded)
• 2 potatoes (unpeeled and chopped)
• 2 carrots (peeled and diced)
• 2 cups spinach (packed fresh, chopped)
• 1 granny smith apple (unpeeled cored and diced 

Directions

1. Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
2. Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
3. Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin

Recipe found at: http://www.yummly.com/recipe/external/Pumpkin-Curry-With-Lentils-And-Apples-Allrecipes

Warm Quinoa, Spinach, and Shiitake Salad

Ingredients

• 1/2 cup red-wine vinegar
• 1/3 cup olive oil
• Coarse salt and ground pepper
• 2 pounds fresh shiitake mushrooms, stems removed, caps halved
• 1 1/2 cups quinoa
• 1 pound baby spinach
• 8 ounces feta cheese, crumbled

Directions

1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
4. Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Cook's Note

Do not soak shiitakes in water because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

Taken From Martha Stewart: http://www.marthastewart.com/281858/warm-quinoa-spinach-and-shiitake-salad

Vegan Garden Loaf with Maple Apricot Glaze

Ingredients:

Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa

1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices.

Wrap and store leftovers in the fridge.

Read more: http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html#ixzz1ypX2xH8r

Green Banana Smoothie

Ingredients (serves 2)

3 Cups of Spinach or any other leafy green

1.5 frozen banana chunks

1/2 teaspoon of cinnamon

2 cups of water

1/2 teaspoon of raw honey or any other sweetner

Directions

Combine all the ingredients in a blender, spinach on top, and blend until smooth. Add water or ice to thin or thicken as desired. Optionally, toss

in a teaspoon of chia seeds for some healthy omega-3's and a creamy texture.

Recipe found at: http://www.rawist.com/recipes/168/cinnamon-banana-green-smoothie

Eggplant, Red Pepper, and Fontina Panini with Spanish Salad

Olive oil (for brushing)
1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 5-ounce package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
Cut sandwiches in half. Serve with spinach salad.

Spinach and Sprout Salad

Makes 8 servings
1 red onion
1 pint of tomatoes
4 cups of alfalfa sprouts
3/4 pound of baby spinach

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes. Toss together remaining ingredients and serve with lemon juice.