Spring Quinoa

Guys! Spring is here. Unless you live in Wisconsin, where we get 12 inches of snow in April. Either way, you are wanting some spring flavors in your life-this is an amazing recipe.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total Time: 35 minutes
  • Serves: 6-8

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Ingredients:

  • 1 cup Quinoa
  • 1 bunch Asparagus
  • 1 medium Cucumber
  • 1 bag Frozen Peas
  • 6-8 sliced Radishes

Dressing Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • Zest of One Lemon
  • Juice of One Lemon
  • 2 tbsp. Stone Ground Mustard
  • 1 tbsp. Dijon Mustard
  • 1/2 tbsp. Chopped Tarragon
  • 1 Shallot
  • Salt and Pepper to taste

 

  1. Rinse and strain quinoa.
  2. Combine 1 cup quinoa with 2 cups water. Simmer for 12-15 minutes
  3. Remove from heat and add frozen peas.
  4. Set aside and cool for 10 minutes
  5. Combine in a small bowl olive oil, vinegar, lemon zest, lemon juice, stone ground mustard, Dijon mustard, salt and pepper. Mix
  6. Add tarragon and shallot. 20180324_192031_HDR.jpg
  7. Add chopped asparagus, sliced radishes, and sliced cucumber to quinoa.
  8. Mix dressing and quinoa.
  9. ENJOY!

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It is a great salad warm or cold! I hope you guys enjoy it as much as I do.

Love, Liv

Date Protein Balls

As a vegan, I love being asked where I get my protein every 10 minutes. TOTALLY KIDDING. Non-Vegans, stop asking about protein. We are fine. Thanks.

Nevertheless, this recipe is full of protein. They are great for a pre-workout snack. Or just a filling afternoon snack. Plus, it only takes 3 ingredients to make!

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  • Prep time: 10 Minutes
  • Makes 25 quarter size balls

Ingredients

  • 1 c. chopped dried dates
  • 1/2 c. peanut butter (you can make your own! recipe here)
  • 1/2 c. chopped almonds

Dates

These are my favorite dates to use. For this recipe, you have to chop the dates. Using a food processor makes the dates into a caramel. Medjool dates do have pits that have to be removed.

  • Remove pits, and chop.
  • Add peanut butter

Dates and Peanut Butter

  • Combine. I used a wooden spoon at first, but it was way easier to mix by hand.
  • Roll in Chopped almonds

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You can use a food processor to chop the almonds. I rough chopped them. The variation of sizes helped to coat the date and peanut butter mixture to make it less sticky.

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Plus, when I drop any of the almonds, I have Charlie to help me clean them up. He is a great helper in the kitchen.

Keep them in the fridge for up to 2 weeks. But they probably won’t last that long.

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Peanut Butter

Homemade Peanut Butter. Need I say more?

It is so simple to make your own, and cheaper to make it at home. Making your own peanut butter give you control of what ingredients you include. This peanut butter is the BEST peanut butter I have ever tasted. IT ONLY NEEDS 4 INGREDIENTS. So. Simple.

Let’s talk peanuts. I used unroasted, and roasted them at home.

Roasting Peanuts:

  1. Melt 1 1/2 tsp coconut oil. Pour over peanuts.
  2. Mix in Salt
  3. Roast

They roast best in a 350 degree oven for 10-12 minutes, mixing them about half way through. The longer you roast the peanuts, the more robust, deeper peanut flavor you get. Try to find someone who roasts and distributes peanuts locally if you cannot find unroasted peanuts.

Ingredients:

  • 1 lb. peanuts (it was about 2 cups)
  • 1 tsp. salt
  • 1 1/2 tsp agave nectar (or honey)
  • 1 1/2 tsp coconut oil

 

  1. Grind peanuts in a food processor. If you roast your own peanuts, let them cool for about 8 minutes. If your peanuts are a little warm, it makes for creamier peanut butter.
  2. Add salt.
  3. Grind the peanuts until they are roughly chopped. This took about 4 minutes for my food processor for creamy peanut butter. After about 2 minutes it was looking like chunky peanut butter.

    Peanuts
    This is what the peanuts looked like after about 1 minute in the food processor
  4. Once the peanuts are roughly chopped, add melted coconut oil and agave nectar. (If you roasted your own peanuts, don’t add the coconut oil.) Continue processing. It will start to come together as peanut butter.Peanut Butter
  5. Store in the refrigerator
  6. BONUS! I added 1 1/2 tsp. of vanilla for extra flavor.

You can store it in the refrigerator for up to 2 months

Final Product

It takes 30 minutes to roast, cool, and make your peanut butter. It is SO worth it. Try it, and let me know what you think!

 

Love, Liv