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Amaranth and Polenta Porridge
Amaranth and Polenta Porridge
Prep time: 5 minutes
Cooking time: 40 minutes
Yields: 4 servings
Ingredients
Ingredients
3 cups water
1/2 tsp sea salt
1/2 cup polenta
1/2 cup amaranth
1/2 cup dried cranberries
1/2 cup pine nuts
1-2 tbsps honey
1/4 cup milk (or non-dairy milk)
Directions
Directions
Put the water into a pot with the salt.
Bring saltwater to a boil.
Add the polenta and amaranth.
Reduce heat and simmer, cover for about 30 minutes, and stir occasionally.
After 20 minutes, add in cranberries and stir.
When porridge is soft and creamy, remove from heat.
Add pine nuts, honey, and milk and enjoy!
Ingredients
Ingredients
6–7 large carrots
1 medium onion
½-inch knob of ginger
3 cups vegetable stock
3 tbsps extra virgin coconut oil
Sea salt, to taste
Directions
Directions
Wash and pat dry carrots and ginger.
Chop carrots and onions.
Grate ginger.
Bring coconut oil to medium heat in a medium-large pot.
Sauté onions until translucent but not browned.
Add ginger and sea salt and cook for another two minutes.
Add carrots and cook for five minutes.
Cover with three cups of water.
Bring to a boil then reduce to low heat and simmer for 20–25 minutes, until carrots are tender and soup is fragrant.
Turn off heat, let sit for 10–15 minutes to cool.
Then transfer soup to a blender and blend until smooth and creamy. You could also use an immersion blender directly in the pot.
Ingredients
Ingredients
5 kale leaves
2 large English cucumbers
2 green apples
1 lemon
Directions
Directions
Rinse all ingredients and peel if they aren’t organic.
Slice cucumbers the long way, so you have spears.
Core apple.
Cut lemon into four.
Pass all ingredients through the juicer.
Options
Garnish with cilantro
Add 1 teaspoon curry powder or cinnamon
For a creamier version, add ¼ cup full-fat coconut milk to blender
Credit
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Used with permission from The Integrative Nutrition Cookbook, 2016
Ingredients
Ingredients
2 eggs
1 tbsp olive oil
1/2 small onion, thinly sliced
2 slices smoked salmon
1/4 avocado, diced
Salt and pepper to taste
Directions
Directions
Beat eggs in a small bowl.
Heat olive oil in a frying pan.
Add onion and sauté for 5 minutes.
Add eggs, turn heat to low, and cook for 3-5 minutes until eggs are mostly cooked.
Distribute salmon and avocado evenly across the eggs.
Use a spatula to fold the omelet in half and cook for 30 seconds on each side.
Credit
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Used with permission from The Integrative Nutrition Cookbook, 2016
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