Tag: healthy eating (Page 1 of 4)

Pomegranate-Pistachio Quinoa

November 11, 2016 / Jenny / 12 Comments

This nutrient-rich dish is full of flavor and color. The mild taste of quinoa is dressed up with the beautiful, sweet-tartness of pomegranate seeds, the savory crunch of pistachios, the bright flavor of fresh parsley, and a homemade dressing of olive oil and lemon juice.

At a time when many of us might reach for comfort in the form of snacking on processed foods, this recipe comes to the rescue and helps balance that out. Quinoa, pomegranate seeds, pistachios, and parsley are whole foods full of vitamins, minerals, protein, antioxidants, and naturally delicious flavors! Our bodies need this kind of nutrition to function optimally, and functioning optimally, though not always possible, is definitely a worthy and meaningful goal.

Pomegranates are on sale at my regular grocery store these days, and we have been enjoying them very much. There is something so festive about the beautiful seeds. They are like little sparkling gemstones, or little glowing holiday lights. Each little seed bursts with flavor. Spooning them out can take a bit of time, but it can be fun. We had a friend of my son’s over a couple of weeks ago, and my son, his friend, and my daughter were completely entertained for a good while, standing at the counter scooping the seeds out of the pomegranate halves….I’m telling you, in this age of electronics, bitter politics, and rushed schedules, it is satisfying to see kids get excited about a fruit, getting their hands and faces all juicy, and laughing together in the kitchen.

I get a bit emotional about that kind of stuff, and perhaps it is because I’m a bit raw as I write this post. I purposely stay away from politics on this blog most of the time. It is primarily a food blog, along with bits and pieces about my own life thrown in, and how the beauty of food, nature and the seasons can influence our lives. But a couple of days ago, the people in my country elected someone to be our next president, someone who has no political experience, and who has said some very disrespectful things. The people in my country are deeply, and sometimes bitterly, divided. I am not a very political person, and I will not say much about this here, but I will say that I hope love, dignity, respect, and peace can prevail in ways we cannot always understand or yet fathom.

The harsh words of this election cycle have left me cherishing the simple moments of joy, like watching kids standing together around a pomegranate, laughing and popping the seeds into their mouths. My yoga instructor said something earlier in the week that has stuck with me. She said that the earth meets us right where we are. On one hand, that sounds so obvious that it is almost humorous. On the other hand, it is exactly what I needed to hear. Wherever we are in our imperfect journey, the earth is there to meet us and support us. Eating food that comes from the earth is nourishing us right where we are as well, helping us to go out and live our truths and open our hearts. We need to come together around a table and nourish and support each other.

This dish is really easy to put together, and makes a delicious, beautiful, and healthy side dish. If you are looking for a simple and festive salad to take to Thanksgiving dinner or any other dinner, give this a try! I am going to share this over at Angie’s Fiesta Friday and see what the others there have brought to the table.

Pomegranate-Pistachio Quinoa

Servings: 4-8
Time: about 20 minutes
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Ingredients:

For the salad

1 cup of quinoa
1/3 cup of pomegranate seeds (also known as arils)
1/3 cup of pistachios, shelled
1/3 cup of fresh parsley, chopped

For the simple dressing:

1/4 cup of extra-virgin olive oil
2 tablespoons of fresh-squeezed lemon juice
1 teaspoon of honey
salt and pepper to taste

Directions:

Cook the quinoa according to package instructions. (Or, rinse the quinoa in a fine-meshed colander under running water. Add 2 cups of water and the cup of rinsed quinoa to a medium saucepan. Bring to a gentle boil, then lower heat and to a simmer, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from the heat and let the quinoa cool.

While the quinoa is cooking, scoop the seeds from the pomegranate and shell the pistachios. Wash and chop the parsley. Mix up the dressing and whisk it together in a small bowl. Taste and adjust the seasonings and ingredients to your liking.

Transfer the quinoa into a serving bowl and fluff it with a fork. Add the pomegranate seeds, pistachios, and parsley. Pour the dressing onto the ingredients. Stir till everything is well combined. Serve at room temperature or put it in the refrigerator until you’re ready for it and serve it cold. Enjoy!

Paprika Sweet and Red Potato Fries

October 29, 2014 / Dragonfly Home Recipes / 2 Comments

I must admit that putting a meal on the table has been a bit of a struggle this past couple of weeks. Things have been so busy with my kids’ soccer and basketball schedules, school events, and other things that it feels like we have been running around a lot, in need of wholesome nourishment to ground us. It is all good stuff, and I am glad my kids are involved in activities they enjoy. But eating well during this busy season can be a challenge. The recipe I posted below for homemade fries made from sweet potatoes and red potatoes is a good one for this busy time. It does take a little time to slice the potatoes and bake them, but while they are baking I can throw together a salad and heat up some veggie burgers, and by the time the fries are done, I’ve got a delicious, healthy meal. And the few minutes I spend slicing the potatoes is worth it–the homemade fries are of course much healthier than the fries found at most restaurants. They are baked in a small amount of olive oil and only a sprinkling of salt, with the paprika and garlic powder giving them lots of flavor. The sweet potatoes are full of vitamins and minerals, especially vitamin A and potassium. The red potatoes aren’t so bad either; they have lots of vitamin C, minerals, and fiber. The key to making these homemade fries taste good is to bake them long enough that they are kind of crispy and not too mushy. I love the colors of these fries–they remind me of fall leaves. As for the veggie burgers, I just heat them in a skillet, toast some bagels to serve the burgers on, and add some sliced cheddar.

Paprika Sweet and Red Potato Fries

Servings: 4-6 side servings
Time: 10 minutes prep. time plus about 18 minutes bake time
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Ingredients:

3 cups sweet potatoes, sliced into strips
3 cups red potatoes, sliced into strips
1-2 Tablespoons extra-virgin olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
salt to taste

Directions:

Preheat your oven to 425 degrees. Thoroughly wash the sweet potatoes and red potatoes. Slice the potatoes into thin strips, like the shape of french fries. Place them in a medium-size bowl. Gradually add the olive oil. Add just enough oil to lightly coat the potato slices, but not so much that it is dripping from them. Add the paprika, garlic powder, and salt. You can adjust the seasonings to suit your own tastes–these are just suggested amounts that work for my family. Toss the potato slices so the olive oil and spices are evenly distributed. Arrange the potato slices on two baking sheets and put in the oven. Bake for about 16-20 minutes. It helps if you flip the fries about halfway through baking time. Fries are done when they are just crispy on the outside. Enjoy!

Vibrant Vegetables and Garden Candy

July 7, 2014 / Dragonfly Home Recipes / 2 Comments

One of the many things I like about summer is the availability and abundance of raw, fresh food. Although I truly enjoy recipes and baking and cooking, sometimes all you need is a few fresh ingredients and you’ve got a beautiful salad, and munching on fresh vegetables is the best kind of snack. When food is just-picked or recently harvested, the flavor really pops.

On a recent trip to a farmers market in northern Michigan, my sister-in-law and I found all kinds of yummy produce. She bought a variety of greens and lettuces, green onions, and radishes, and made a vibrant, crunchy salad. One of my favorite things to do this time of year is to make a salad out of whatever is in season. You can just taste the brightness, and the level of nutrients is at its highest when foods are recently harvested. As my husband would say, when we eat in-season vegetables, we can feel the nutrients flowing into our bodies and giving us energy. I have already written about the many nutritional benefits of leafy greens in a previous post, but as for radishes, they are full of vitamins and minerals as well. According to www.med-health.net/Health-Benefits-Of-Radishes.html, radishes also have anti-fungal and antibacterial properties and a high water content.

Another food that is in season right now, at least in our garden here at home, is green peas. They are just becoming ripe enough to harvest. At our house, peas rarely even make it to the kitchen, they are eaten so quickly. Maybe we just don’t grow enough of them. My kids love to pick them and eat them right out of the pod (the pod keeps the peas nice and clean too). My daughter calls them “garden candy” because they are so sweet. I don’t mind the fact that the peas are eaten before they even reach the kitchen–I know my kids are eating a really healthy snack. Some nutritional information about peas can be found at www.care2.com/greenliving/10-health-benefits-of-peas.html. This website states that peas have not only micronutrients and fiber, but also protein. That is a big bonus for our family, since we do not eat a lot of meat. Peas are also very portable and easy to pack as a snack–you just have to open the pod and pop them into your mouth.