No. 1 : Quick Recipe
Colorful Butternut Quinoa Bowl
- 2 Large Sweet Potatoes, *Roasted and Chopped
- 1 Large Eggplant, *Roasted and Chopped
- 1 Cup Green Onions, thinly sliced
- 3 Cups Cooked Tri Color Quinoa
- 1 Cup Pumpkin Seeds
- 1 Cup Halved Grape Tomatoes
- 1 (15 OZ) Can Black Beans, Drained and Rinsed
- 6 Cups Baby Spinach
Place each ingredient separately on a large platter or in individual bowls. When ready to serve, drizzle with the Ginger Dressing.
- ¼ Cup Smooth Natural Peanut Butter
- ¼ Cup Water
- 1 TB Tamari or Braggs Amino Acids
- 1 TB Chili-Garlic Sauce
- 3 TB Grated Fresh Ginger
- 2 Garlic Cloves
- 1 tsp – 1TB Lemon Juice
- Sea Salt to taste
Add the ingredients to the blender, starting with 1 tsp lemon juice and a sprinkle of salt. Whiz until pureed, taste to add more lemon juice or salt. The dressing should be rich, smooth and “gingery”.
No. 2 : Kitchen SCOOP
*Roasted Sweet Potatoes and Eggplant are made by chopping, (no need to peel if the skins are soft), into 1” pieces and tossing, or spraying with olive oil and a sprinkle of sea salt and pepper. Place on a sheet tray lined with parchment paper or non-stick aluminum foil. Slice in a 400F oven and roast until browned, about 40 – 45 minutes.
No. 3 : Clever Idea
Not a fan of eggplant OR sweet potatoes? Swap out the veggies with your favorites – like butternut squash, cauliflower or bell peppers. This recipe rocks with any roasted veg🥦
No. 4 : CHEERS
Fox Run Dry Riesling
Finger Lakes New York
I am going for an easy-to-drink delicious white for this yummy bowl drizzled with a zingy ginger dressing. Think Riesling is always sweet? This one will change your mind with its crisp clean fruit-forward flavor. The Riesling grape is native of Germany, but this wine is from one of my favorite wine regions in the United States – the Finger Lakes in New York State.