08:56 08:56

Ash-e-reshteh (Persian New Year Noodles With Beans)

By | 2017-05-01T09:32:53+00:00 May 1st, 2017|Categories: Diabetes Friendly, Lentils and Legumes, Recipes, Soups and Stew|Comments Off on Ash-e-reshteh (Persian New Year Noodles With Beans)

We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe.  A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity.  I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.Ash-e-reshteh (Persian New Year Noodles With Beans) – – chickpeas (washed and soaked overnight), kidney beans (washed and soaked overnight), fava beans (washed and soaked overnight), dry lentils (rinsed and drained), yellow onions, olive oil, garlic, tumeric (ground), mint leaves (minced or torn), thin egg noodles (broken into thirds), leafy greens (spinach or chard) (stemmed and coarsely chopped), dill leaves (minced), cilantro (minced), parsley or flat-leaf parsley (minced), plain, unsweetened yogurt, chicken or vegetable stock, sea salt, Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes.

Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.; Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for […]

13:00 13:00

Beet And Quinoa Salad

By | 2017-02-28T09:46:59+00:00 December 17th, 2015|Categories: Dairy Free, Diabetes Friendly, Gluten Free, Lentils and Legumes, Recipes, Seasonal Recipes, Sides and Salads, Summer, Summer Recipes, Vegetables, Vegetarian, Whole Grains|Tags: , , , , , , |Comments Off on Beet And Quinoa Salad

Contributed by Tyra Hanson

Vibrant in color, this savory salad makes a lovely side dish or whole meal.

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12:16 12:16

Minted Pea Soup

By | 2018-03-29T11:48:45+00:00 April 29th, 2015|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Spring, Vegan, Vegetables, Vegetarian|Tags: , , |Comments Off on Minted Pea Soup

Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup.  This soup is beautiful for spring as it contains several foods that specifically prevent or treat spring maladies.  Peas, cool and enter the Liver, Stomach, Spleen and Heart, relieving congestion and aiding Qi flow. The warm pungents (onion family) drain phlegm and clear the sinuses and aid digestion.  Mint, a cool pungent, also treats sinuses and Lung and Liver patterns. For additional color garnish with fresh chive blossoms.

Enjoy!

April

 

 

 

 

 

 

 Minted Pea Soup – – onion (diced), leek (cleaned and diced), scallions (diced), olive oil, garlic (crushed), peas (fresh is ideal!), vegetable or chicken stock, chives, fresh mint (crushed), salt and pepper (to taste), fresh cream, In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 30 minutes.  

Add chives and mint and cook for 5 minutes. Remove from heat and transfer to blender (or use an immersion blender) puree until smooth. Add salt and pepper to taste and garnish with a dollop of cream and fresh chives.

 ; – Health benefits: <a href="http://www.pulseholistichealth.com/living-with-the-seasons/merry-mints-healing-energetics-mint/">Mint</a> is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies from <a href="http://aprilcrowell.com/blogs/its-all-in-your-head-treating-headaches-with-chinese-medicine/">headaches </a>to <a href="http://aprilcrowell.com/blogs/the-liver-in-chinese-medicine-controller-of-planning-and-vision/">Liver </a>patterns.. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season.

Primary season: Spring and Autumn

<a href="http://www.pulseholistichealth.com/nutrition-articles/peas-please-a-…at-an-old-food/">Learn more about Peas!</a> – main course – […]

16:29 16:29

Vegetable and Chickpea Curry

By | 2016-12-29T12:24:20+00:00 July 17th, 2014|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Vegetable and Chickpea Curry

A wonderful and nourishing vegetarian curry.  Serve over rice or quinoa.  Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.
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