Quinoa breakfast

I'm planning out a detox and got this idea from the March issue of Yoga Journal. Before this, I had only used quinoa as substitute for rice, but now I know it's also a great substitute for oatmeal during a detox. 1 cup of quinoa cooked is good for at least 3-4 servings

Ingredients

1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil

Instructions

Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.

Flounder

This is very easy and delicious...a perfect Sunday night dinner.

Ingredients


2 filet of flounder
1 zucchini, sliced into strips
1 bunch green chard, roughly chopped
2 green onions, diced
2 lemons
salt and pepper

Instructions
Preheat oven to 400 degrees. Divide the chard onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the chard. Squeeze the juice of the lemons over the flounder (1 lemon per filet). Place the zucchini on the sides of each flounder filet. Sprinkle the green onions on top of the fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 20 minutes.

Vegan Pepper Pot Soup

The recipe that inspired this called for hours of soaking bones and making a beef stock. Not only do I not have time to do that, but I don't really enjoy handling red meat. So, here is a lovely vegan version that is really quick and very satisfying.

Ingredients

2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper

Instructions

Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.

Soy ginger trout

I bought some fresh trout without thinking about what I was going to do with it. I happened to have some fresh ginger, soy sauce, and bok choy when I got home, so this was the result. It was really good.

Ingredients

2 filet of trout
Greens from 2 heads of bok choy, roughly chopped
4 tablespoons soy sauce
1 large piece of fresh ginger, peeled and grated
salt and pepper

Instructions

Preheat oven to 375 degrees. Divide the greens onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the greens. Sprinkle half of the the freshly grated ginger over each piece of fish and add 2 tbsp of soy sauce over each fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 10-12 minutes. The fish should be fully cooked, but still moist and the greens should be wilted and bright green. Enjoy wth a side of rice!