Monday, January 19, 2009

What's for lunch (more recipes)?

Meat tenderizing: a great activity for aggressive toddlers...

We do lots of soup (cream soups, like sweet potatoes and squash with coconut milk or green soups with cream or cauliflower soup with raw cheese in it and milk) and lots with homemade broth (chicken, veggies and barley, rice and lentils and tomatoes, beef broth and coconut milk and garlic and ginger and mung sprouts).

Another quick fix is homemade mayo with wild salmon on crackers (Ak-Mak, Finn Crisp or homemade sesame coconut oil crackers), usually with a sprouts.

Omelette and crustless quiche (with parmesan, cream, broccoli, chard, spinach, zucchinis, etc.). Deviled eggs or egg salad with homemade mayo on crackers is also a favorite.

I also like to use the leftover meat from dinner and add a bit of salsa and some raw cheese and melt and broil in the oven, then top with homemade sour cream and avocados.

Homemade soaked chapatis or tortillas with leftover chicken and some homemade garlic mayo with sprouts or lettuce (rolled).


chickpeas, apple cubes, raw cheese cubes, raisins, carrots slices and red
clover sprouts (with apple cider, flax oil, mayo and thyme dressing)
Salade du chef (blue cheese, fennel bulbs, apple cubes, chicken, lettuce, etc.)
Salade niçoise
Chicken, avocados, mangos and mayo
Cooked eggs, avocados, toasted soaked almonds in slices and mayo

Quick casserole dishes

Millet, tomatoes, onion, fresh basil, nutrionnal yeast and broth.

Leftover soaked pancakes with cooked spinach, mushrooms, chicken and bechammelle (or apple and cheese or any combination that you like).

Sushi Salad

Combine a can of wild alaskan salmon with about equal (or more??) cooked leftover brown rice. Add 1/2 chopped cucumber, a couple tablespoons up to a 1/4 cup finely minced red onion and a teaspoon to a tablespoon finely minced fresh ginger. Season with sushi vinegar or rice wine vinegar and a little soy sauce. Crumble 1/2 to 1 nori sheet over top of the salad and enjoy!
The nori gets soggy if left too long, so I prefer sprinkling it fresh, but you could get more in if you stirred the nori into the salad. We also like to make little rolls with the nori and the salad in it. It's all about the format with the kids, right!

Delicious quinoa and chard salad

Try it. You won't be disappointed!
2 cups of cooked quinoa, still warm (in broth, of course!)
1 head of chard, chopped finely
1/2 to 3/4 cup toasted pumpkin seeds
1-2 tomatoes in cubes

Dressing (you don't need the whole amount, save some for a green salad for later) :
1/4 cup nutritional flake yeast
1/6 cup of water
1/6 cup tamari
1/6 cup apple cider vinegar
1 tbsp crushed garlic
3/4 cup sunflower oil

Serve warm and put the pumpkin seeds only at the last minute

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