Health Secrets – Page 15

August 16, 2021

Quinoa with Kale and Roasted Butternut Squash | Forks Over Knives

Quinoa with Kale and Roasted Butternut Squash – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/quinoa-with-kale-and-roasted-butternut-squash/

INGREDIENTS:
1 small butternut or acorn squash (about 1 pound)
3 cups stemmed and finely chopped kale
1⁄2 cup finely chopped fresh parsley
1⁄4 cup fresh lemon juice (from 2 to 3 lemons)
1 small clove garlic, minced
Sea salt
Freshly ground black pepper
1⁄2 cup dry/uncooked quinoa
1⁄2 cup dry/uncooked millet
1⁄3 cup slivered almonds
1⁄4 cup raisins

DIRECTIONS:
1) Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off theskin and cut the squash into 1⁄2-inch cubes.
2) Meanwhile, in a large bowl, combine the kale, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.
3) Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.
4) While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes. Immediately transfer the nuts to a plate to cool.
5) Add the squash, quinoa-millet mixture, and raisins to the kale mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.

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August 16, 2021

Super Easy Instant Pot Lentils | Forks Over Knives

Super Easy Instant Pot Lentils – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/super-easy-instant-pot-lentils/

INGREDIENTS:

– 1 cup chopped yellow onion
– 1 cup chopped celery
– ½ cup chopped carrot
– 3 large cloves garlic, minced
– 1 14.5-ounce can diced tomatoes, undrained
– 1 cup brown or green lentils, rinsed and drained
– ¼ cup snipped fresh parsley
– 1 teaspoon salt
– Cracked black pepper

DIRECTIONS:

– Set an Instant Pot electric pressure cooker on the sauté setting and allow it to heat. Add the onion and cook for 3 minutes, stirring frequently and adding water 1 tablespoon at a time as needed to prevent sticking. Add the celery, carrot, and garlic; cook for 2 more minutes, stirring frequently.

– Press the cooker’s “Cancel” button, then stir in 3 cups of water plus the tomatoes and lentils.

– Lock the cooker’s lid in place, adjust the setting to “Manual,” and cook for 20 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully. Stir in the parsley, salt, and pepper.

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August 15, 2021

Sweet Potato Chili with Kale | Forks Over Knives

Sweet Potato Chili with Kale – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/sweet-potato-chili-with-kale/

INGREDIENTS:
2 medium sweet potatoes, diced (approximately 2 pounds)
1 large red onion (approximately 10 ounces), finely chopped
2 15 ounce cans salt-free kidney beans
2 red bell peppers, seeded and finely diced
2 pounds fresh tomatoes, diced (or 2 14.5 ounce cans of salt-free tomatoes)
1 tablespoon salt-free chili powder
2 teaspoons smoked paprika (makes a difference when it’s smoked)
¼ teaspoon chipotle powder (or more to taste)
2 cups lacinato kale finely shredded like coleslaw (around 8 ounces)
3 cups of orange juice

DIRECTIONS:
1) In large pot, sauté onion and bell pepper in half of the orange juice for 8-10 minutes until onion is soft and translucent.
2) Add all remaining ingredients except for the kale.
3) Bring to a boil, and then reduce heat to simmer for 25-30 minutes until the sweet potatoes are soft, but not mushy.
4) Turn off heat and stir in kale so it wilts, then serve.
5) To make in an electric pressure cooker, place all ingredients in the cooker and cook on high pressure for 6 minutes and release pressure.

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August 15, 2021

Mediterranean Chickpea Burgers | Forks Over Knives

Mediterranean Chickpea Burgers – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/mediterranean-chickpea-burgers/

INGREDIENTS:
2 (15-ounce) cans no-salt-added chickpeas
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
½ cup whole-wheat panko breadcrumbs
¼ cup snipped fresh parsley
2 tablespoons snipped fresh oregano
4 cloves garlic, minced
¼ teaspoon sea salt
1 red bell pepper, quartered
1 cup sliced red onion
1½ cups fresh arugula
3 vegan whole-wheat hamburger buns, split and toasted
6 tablespoons roasted red pepper hummus
Lemon wedges

DIRECTIONS:
1) Drain the chickpeas, reserving 3 to 4 tablespoons of the liquid. In a food processor, combine the chickpeas, lemon zest, 2 tablespoons of the lemon juice, breadcrumbs, parsley, oregano, garlic, and salt. Process for 2 minutes or until smooth, adding the reserved chickpea liquid, 1 tablespoon at a time, until mixture begins to come together. Form into six ¾-inch-thick patties.
2) Heat a 12-inch nonstick skillet over medium heat. Add the bell pepper, onion, and ¼ cup water. Cook, covered, for 8 minutes or just until tender, turning once. Cook, uncovered, for 2 to 3 minutes more or until liquid is evaporated and vegetables are starting to brown. Remove from skillet. Wipe out skillet with a paper towel. Add patties, and cook over medium-high heat for 10 to 12 minutes or until golden and heated through, turning once.
3) Cut the bell pepper quarters into thin strips. Toss the arugula with the remaining 1 tablespoon of lemon juice. Spread cut sides of the buns with hummus. Serve patties open-faced on the bun halves, topped with the bell pepper, onion, and arugula. Serve with lemon wedges.

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August 15, 2021

Sweet Potato Bruschetta with Avocado-Tomato Topping | Forks Over Knives

Sweet Potato Bruschetta with Avocado-Tomato Topping – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/sweet-potato-vegan-bruschetta-with-avocado-tomato-topping/

INGREDIENTS:
2 medium or large sweet potatoes, scrubbed and rinsed
1 cup seeded and diced fresh tomatoes, such as Camparis
¼ cup minced red onion
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
¼ teaspoon salt
Black pepper
1 avocado, pitted, peeled, and chopped
1 large cucumber, thinly sliced
1 cup baby arugula

DIRECTIONS:
1) Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
2) Slice the sweet potatoes lengthwise into ½-inch-thick slices. Lay the slices flat on the prepared baking sheet and bake for 35 to 40 minutes, until the edges are browned and the slices are easily pierced with a fork.
3) While the sweet potatoes are baking, combine the diced tomatoes, red onion, garlic, basil, lemon juice, salt, and pepper in a medium bowl. Cover and let sit until the sweet potatoes are done.
4) When the sweet potatoes are just about ready, chop the avocado and gently fold it into the tomato mixture.
5) Top the sweet potato slices with sliced cucumber and baby arugula, and then spoon with 2 to 3 tablespoons of the avocado mixture on top.

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