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Parsnip & Cashew Sushi

2014-01-16 10.01.31

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Oh, these are so good!

I know it looks quite similar to the previous post, but it doesn’t taste anything like it.   🙂

Ingredients:

  • 1/2c of chopped parsnip
  • 1/4c of raw cashews
  • ½ sheet of (raw)   nori
  • 1 cucumber
  • ½ an avocado

Remove the skin from your cucumber.

Using a vegetable peeler, slice your cucumber into ‘ribbons’ lengthwise. Set aside.

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Place the parsnip, cashews and nori into your food processor and process until well combined, kind of resembling rice.  🙂

Spread about a tablespoon of the parsnip mixture down the middle of the cucumber ribbon, leaving a bit of room at each end. Roll up like a sushi roll, top it with a piece of avocado and enjoy!

Super simple and super nutritious!

Happy, healthy eating y’all!

2014-01-16 10.02.14

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Kale & Cauliflower Salad

2014-01-01 07.32.07
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I think we may have stumbled onto something here.   🙂

I’ve never big a super big fan of raw cauliflower, but I can’t stop eating this one! It so good for you and very simple to throw together.

Finely chop one head of cauliflower and one bunch of kale. Toss into a bowl and set aside.

Place half a cup of cilantro, a quarter cup of flaxseed oil and one or two cloves of garlic into your food processor and process until well combined.

Pour the ‘dressing’ over your cruciferous veggies and mix well. Sprinkle a few pomegranate seeds over the top, maybe a few pistachios and try to share!

Happy, HEALTHY New Year!

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Butternut Squash & Lentil Soup

October 19th, 2013 008

It’s that time of year…leaves are falling and temperature is dropping.

SOUP season!   🙂

Here’s a super simple, super healthy, soup that will warm your body and fill your belly on a rainy Sunday afternoon.

What you need…

  • 4-6c of butternut squash
  • 1c of red lentils
  • 1 leek
  • 2 onions
  • 6 or more cloves of garlic
  • 1tbsp of cumin seeds
  • 1tbsp of turmeric
  • 1tbsp of fresh ginger
  • 1tbsp of coconut oil
  • water

Peel your butternut squash with a carrot peeler, cut in half and remove the seeds. Cut the squash into cubes… large cubes are fine.

Toss the squash into a large soup pot with the leek, onion, garlic and coconut oil.

Let these sizzle for about ten minutes over medium heat and then toss in your rinsed lentils and the spice.

Another five minutes on the heat and then add in your water.  You want to add in just enough liquid to cover your ingredients plus a couple of inches.

Bring it all to a low boil and then turn the heat back down to a low-medium.

Cook just until the lentils are done… maybe fifteen to twenty minutes.

Puree the goodness with your hand blender, add a bit of S&P and enjoy!

Happy, healthy eating y’all!

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Creamy Mushroom & Wild Rice Casserole

August 12th, 2013 058

I don’t know that I can wait until dinner.   Yep, it’s that good.

🙂

We’re calling it a casserole because it’s super easy to make this one ahead and pop into the oven for dinner. We made the wild rice yesterday… a big pot of it to use throughout the week. For this recipe you’ll need two cups of cooked wild rice. This recipe will give you about four servings, but it can easily be doubled.

For the creamy mushroom sauce…

  • 12-15 mushrooms
  • 2-4 cloves of garlic
  • 1c of homemade almond cream
  • 1/4c of red star nutritional yeast
  • a generous pinch of himalayan salt
  • a dash of pepper

Chop up your mushrooms and garlic and place them into a pot. Drizzle a little bit of olive oil over them and let them sizzle on medium heat for about ten minutes. Turn down the heat just a bit and add in your almond cream and nutritional yeast, followed by the two cups of cooked wild rice. Give it all a good stir and toss in your S&P. Add a little bit of fresh thyme or basil just before serving. You can either serve it right out of the pot or you can place it in a baking dish to heat up later.

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Sunchoke & Rutabaga Soup

June 27th, 2013 020

Oh, and LOTS of garlic.

🙂

I love a tasty bowl of soup on a rainy day.

It’s been a while since we’ve made any kind of soup so we decided to make a few of them, seeing as though it’s an indoor day.

Here’s number one.

What we used…

  • 1c of rutabaga
  • 1c of sunchokes
  • 1/4c of celery root
  • 1 onion
  • 8 cloves of garlic
  • a big handful of cilantro

Peel and chop everything, except the cilantro.  Toss it all into a pot.  Drizzle a little bit of olive oil over the top and let them all sizzle for about fifteen minutes over medium heat.  Add in six cups of water let it all bathe for another thirty minutes.

Turn off the heat, add in your cilantro and blend your soup with a hand blender or a smart stick.

Serve right away with a little S&P.

YUM!

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Happy, healthy eating y’all!

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