Healthy with Jodi

deep golden brown

Quinoa Brittle

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    Quinoa Brittle

    Vegan, Gluten free, Refined Sugar Free
    Happily Serves 10

    ALL ORGANIC INGREDIENTS 

    3/4 Cup Tricolor uncooked quinoa

    3/4 cup Pecans

    2 TBSP Coconut sugar

    1/2 tsp Pumpkin pie or allspice

    2 TBSP Coconut oil

    1/4 cup Blackstrap Molasses

    1/4 cinnamon

    Pinch of Himalayan sea salt

    Stevia, if you desire it sweeter

     

    Preheat oven to 325.

    Line a baking sheet with parchment paper. (Cover all edges)

    Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

    Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

    Try to get it as even as possible or the edges will burn in the center won’t crisp up.

    Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

    Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

    Asian Chick Pea Kale Salad Recipe

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      Asian Chick Pea Kale Salad

      Vegan, Gluten Free

      Happily Serves 4

      VEGETABLES

      1 large bundle finely chopped kale  (steamed and drained)

      1 cup finely grated carrots (steamed)

      2 cups finely shredded red cabbage (Steamed)

      DRESSING

      1/4 cup cashew butter (or sub sunflower butter)

      1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

      1/4 cup sesame oil

      3 Tbsp maple syrup

      Sea salt or 1 Tbsp tamari or coco amigos

      CHICKPEAS

      1 Cup soaked and dried chickpeas (or sub Mung beans)

      2 Tbsp sesame oil or avocado oil

      2 tsp maple syrup

      1 garlic clove

      optional: red pepper flakes or chili powder

      Preheat oven to 425

      When preparing chickpeas, make sure they are dry – this will help them crisp up.

      In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

      To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

      Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

      To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days