Heirloom tomato quinoa soup

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Here’s an easy and  tasty one for you friends .

Whatcha gonna need

– 1 pint box of heirloom tomatoes ( the lil fruit/veggie stand sells them )

-6-8 cellery stocks

– 3 cloves of garlic

-1 zucchini

-1/2 cup of quinoa

-1 tablespoon of ginger powder or fresh ginger

– salt to taste

Easy peasy…..

add the tomatoes, celery, zucchini , garlic and ginger to 2 cups of water .

bring to a boil.

allow to chill ** the freezer helps to speed up the chillin’ process.**

Once chilled blend the soup with your trusty hand blender and blend that puppy to a nice smooth consistency.

Now we add the quinoa and bring the soup back up to a boil. This will cook the quinoa in with the soup. Make sure to keep an eye on it and stir as needed.

You may find you need to add a little more water…go for it! can’t hurt ; p

Once all the little quinoa grains have opened up … you’re ready to eat!!

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Creamy Spinach and Mushroom Croissants

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You don’t say!?!?!? 

Lets make some spinach croissants!
pillsbury collage 1.5

* Yields 8

INGREDIENTS

1 pillsbury crescent roll tube

1/2 a bundle of spinach washed and chopped

1/4 cup of tahini

2 cloves of garlic

4-5 mushrooms

olive oil or any oil of choice

Braggs liquid soy  or soy sauce

2 splashes of water

LET’S DO IT!

Preheat your oven to 375

* If you have never worked with this dough before it needs to be kept refrigerated up until use.  Exposure to air makes it delicate, but don’t worry they don’t have to be perfect!

Unroll the dough carefully , trying not to stretch the dough too much! It’s perforated  so the “hard part” is all done for you.  : )

Separate the triangles and place them on a greased cookie sheet.

toss all other ingredients into a blender making sure to evenly disperse the liquids , and to add the spinach bits at a time to save your blenders motor.

Blend until a creamy paste is achieved. ** Be careful the mixture doesn’t end up too thin. — if it does, you can always add more spinach to hopefully thicken it up.

We’re ready to go!!

Place one and a half dollops  of the mixture onto the larger end of each dough triangle , and loosely roll to the small point.

The oven is ready to go ! Toss ’em in for 10-12 minutes and get ready to enjoy!!

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PPPPSSSSSTTTTT!

Heyyy!

Down here…

Do you have a sweet tooth?

Know what else you can do?

Oh you know that’s right!! Chocolate croissants!!

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* click the pick to find out more  about enjoy life products!*

THEY ARE DAIRY FREE, PEANUT FREE, SOY FREE !  Yeay!

Simply add 4-5 pieces of chocolate chunks  to the larger end of each triangle , bake at the same time and temperature and that’s it!

** If you like … try making half of each some savoury, some sweet! **

Bon appetit!

Yala yummy smoothie

Hey friends! here’s a quickie  for you ; p

I bought some fresh berries on sale and froze them! I highly recommend doing it, especially when produce isn’t the best this time of year.

I’ve added cacao nibs to this recipe , a superfood that’s even better for you than dark chocolate!! What are they?

Basically cacao nibs are cacao beans with less processing. ( roasted and removed from the husks, that’s it)  Because they’re not as sweet as chocolate they are quite versatile and can be added to many baked goods and smoothies .

I will let you know when I come up with other uses. ; p

If you’ve never had a Chinese pear, you’re in for a treat! They’re great in smoothies as they retain a lot of water.

Let’s do this

My breakfast smoothie

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2 handfulls of froszen or fresh blueberries

150 ml of almondmilk ( enough to cover the fruit)

1 Yala  pear/apple aka Chinese pear ( never had one? sooo delicious ! )

2 table spoons of  Cacao nibs

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BLEND BLEND BLEND

DONE!