DAY 340 OF 365: FUN WITH RECIPES

There is nothing like trying out a new recipe. The fear of messing it up and the excitement of what it will taste like are common feelings that I have when I try out a new recipe. How about you? I thought I would share two recipes with you that I have recently tried that I loved.  The first is a new juice that I tried. I am always looking for new juice recipes as I never want to drink the same juice twice. The second recipe is from Greens, Glorious Greens. You can never go wrong with a greens recipe, well, unless you burn it, which I have done.

GREEN MACHINE

6 celery stalks
2 apples, stalks removed
2 cups alfalfa sprouts
1/2 cup italian parsley
1/2 cup mint leaves

Juice all the ingredients and stir to combine. Makes 2 medium glasses.


QUINOA WITH CHICK - PEAS AND SPINACH
serves 4

1 cup quinoa
1 cup water
3/4 cup freshly squeezed orange juice (about 2 oranges)
1/2 teaspoon sea salt
zest from 2 organic oranges
1 tablespoon extra virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
1/2 organic raisins
1 cup cooked chick - peas
1 1/2 pounds spinach leaves that have been trimmed, washed, drained, dried and chopped (about 6 cups)
salt to taste
1/2 teaspoon of cinnamon
1/4 toasted pine nuts
1 orange, cut into wedges

1. Rinse the quinoa well and drain in a fine mesh sieve. Combine water, and orange juice and bring to a boil in a 1 1/2 or 2 quart saucepan. Add the salt, orange zest, and the rinsed quinoa. Return to boil, reduce heat, cover and simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.

2. While the quinoa is cooking, heat the oil in a large skillet that has a tight fitting lid. Add the onions and saute over medium - high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.

3. Add the raisins, chick-peas and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with salt.

4. To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts and orange wedges for a final squeeze of orange juice.