after my 9 servings of fruits and vegetables!!
Women's Conference Class presented by Linda Darby
QUINOA AND BLACK BEAN SALAD
1 ½ cups quinoa
1 ½ cups black beans – rinsed
¾ cup green, red or yellow pepper or all three
cotija cheese -
5 TBS fresh lime juice
1 tsp salt
1 ¼ tsp ground cumin
1/3-cup olive oil
1 ½ TBS red-wine vinegar
In a bowl wash quinoa in a least 5 change of cold water to ensure the quinoa does not have a bitter flavor. Cook quinoa. Transfer quinoa to a bowl and cool. Mix with beans and peppers.
In a small container whisk all ingredients except oil together. Add oil in a stream, whisking. Pour dressing over quinoa. When you serve you may add avocado, tomatoes or cotija cheese.
I usually add more peppers and just use what I have on hand.
1 small red cabbage
2 TBS olive oil
2 TBS fresh lemon juice
¼ c. grated parmesan cheese
dash of black pepper
Cut cabbage in thin strips. Make dressing with olive oil and lemon juice. Drizzle dressing over cabbage. Add parmesan, salt and pepper.
12 TBS butter
5 oz dark chocolate, chopped
1 oz unsweetened chocolate, chopped
3 large eggs
1 cup sugar
1 tsp vanilla extract
¾ cup teff flour
¼ tsp salt
Preheat the oven to 350. Line an 8-inch square cake pan with parchment paper. Combine the butter and chocolate in a double boiler. Melt over barely simmering water, and let cool to lukewarm. Beat the eggs, sugar, and vanilla until well combined. Beat in the chocolate mixture, then the teff flour and salt. Transfer the batter to the pan and smooth the top. Bake until the top is set and pale brown but the interior is still moist, bout 35 minutes. An inserted toothpick should emerge slightly sticky. The brownies will continue to cook for a few minutes as they cool. These last for a couple of days but freeze well for a longer life!
You can get teff at Bob’s Red Mill.
Black Bean and Peppers Tacos
1-2 cups red, yellow or green pepper chopped or thinly sliced
2 cups black beans or 1 can of beans rinsed
1 can tomatoes ( I use petite cut or Mexican stewed, they all work!)
1 can diced green chilis
1 TBS olive oil
1-2 tsp cumin
1 tsp chili powder
dash cayenne pepper
cotija cheese to taste
Sauté peppers in olive oil until soft. Add cumin, chili powder and cayenne pepper. Add green chilis and sauté for about a minute more. Add beans and tomatoes and cook for 10-15 minutes until it is all warmed through. Add salt and pepper to taste. I make this recipe just off the top of my head so you may want a bit more or less seasoning according to your taste. You can also sauté onions with the peppers(my husband is allergic so those are not included in the recipe). You can put the mixture in flour or corn tortillas or on lettuce for a hearty salad. Cook some quinoa for extra protein and tasty flavor! This is also good mixed in with scrambled eggs and a little cheddar cheese.
2 ½ cups ground almonds
¼ cup melted butter or ¼ cup plain yogurt (I do a mix of both)
½ cup honey
½ tsp baking soda
1-2 tsp vanilla
1 tsp almond extract (optional)
Heat oven to 375 and line muffin tins with papers.
Add eggs and honey and mix thoroughly. Add the nuts and beat well. Add butter or yogurt as needed to bring to a muffin batter consistency. Blend in baking soda and salt. Spoon batter into muffin tins filling about one-half full. Bake for about 15-20 minutes until muffins spring back when pressed. Because these muffins are baked with almond flour they sometimes fall. They will not have the same lightness as muffins made with wheat flour.
Optional – add chocolate chips, raisins or berries to muffins.
I buy my almond flour from Honeyville Food. You want to buy blanched almond flour. You want to make sure that you keep it frozen or refrigerated or else it will go rancid. Do not buy it from a store that keeps in on the regular shelves or in bins. It does not keep that way.