The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
Creamy, surprisingly light rice pudding with sweet floral flavor from coconut manna. Sprinkled with fresh blueberries, banana and organic chia seeds.
Thanks to Kristen Doyle McKenna of the Therapeutic Chef for sharing this recipe. www.therapeuticchef.com. Photo by Glenn McElhose of Float Deck Films
Who doesn’t love a slightly spicy curry bowl? There’s just something soothing about a bowl full of sticky rice, slightly sautéed vegetables and warm coconut milk with a spoonful of green curry paste.
This stunningly vibrant creation comes to us from our friend Kris Kelly of Goofy Foot Foods.
Slightly adapted from Martha Shulman’s recipe for the New York Times, this lovely combination of roasted beets, fluffy quinoa and tasty goat cheese creates an interesting diversion from the typical cold quinoa salad. Served hot, this quinoa-beet combination is quite the healthy entree.
We love a warm and healthy bowl of oatmeal in the morning, but wanted to give this ‘tried and true’ breakfast staple an update. Replacing your oats with Alter Eco Pearl Quinoa gives your breakfast bowl not only a light and nutty taste, but an added boost of magnesium and protein.
Recipe developed with Kris Kelly of Goofy Foot Foods.