Hey guys, Kristen Vander Hoeven here from the SoSasha.com team bringing you another quick and easy bowl recipe that you can quickly make at home this week. Quinoa, quinoa, quinoa…everyone’s obsessed with quinoa. It’s basically the perfect blank canvas for an infinity amount of recipes. You can turn it into anything you like and trick your mind and belly into thinking your eating a big delicious bowl of bad carbs. I’ve adjusted this recipe to compliment my salmon but as time passes I will add and modify different recipes on how I prepare this golden grain.
I added dill pickles this time to compliment the fish as well as bring that sour element to cut the flavour of the buttery salmon. I love added fermented food to almost anything I’m eating. It aids in digestion which helps to eliminate bloating. You can try different fermented foods like kimchi, sauerkraut, kombucha, etc.
QUINOA SALAD WITH PICKLES & KALE
PREP: 25 min
COOKING: 30 min
- 1 cup of quinoa
- 2 cups of water
- 1/2 vegetable bouillon cube (if you have home made stock use that instead)
- 6-8 cherry tomatoes halved
- 3 large dill pickle spears diced
- 1 cup of kale loosely chopped
- 1 green onion
- 6 tablespoons EVOO
- 3 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon of maple syrup
- salt and pepper to taste
Add all of your ingredients and dressing to your quinoa. You can serve warm, cold, whatever you wish. NOTE: For the perfect fluffy quinoa, start by rinsing your quinoa in a mesh strainer. This helps take off a weird coating that the grain has which can lead to it being a bit bitter and unfluffy. Once rinsed, placed quinoa into a sauce pan with about 1 tablespoon of olive oil. Toasting your quinoa before cooking brings out a nutty delicious flavour. After it’s all toasty and fragrant, add your water or cooking stock. Bring to a oil then turn your heat down and simmer with lid on for about 15 minutes. Remove from heat but leave on the lid and let sit for another 10 minutes. Remove lid, fluff with a fork.
Photography by Jilly Botting
For more recipe inspiration and healthy meal ideas, follow me on Instagram using the handle @KristenVanderHoeven, xoxo
We’ve been talking a lot about the benefits of fermented supplements amongst the team here at So Sasha and have become a bit obsessed on it’s health benefits. Earlier this week Sasha schooled us on the importance of gut health and how to diagnose a very common, undiagnosed condition called “Leaky Gut Syndrome”. In case you happened to miss the post you can check it out here. I may not suffer from a leaky gut but god knows I want to prevent one and it turns out that Genuine Health’s fermented vegan proteins+ products improve the intestinal (mucosa) lining , which we rely on for optimal immune function and allows for an efficient flow of nutrients to tissues and organs. It also has been proven to help in the aid of digestion which is also critical – did you know that 20 million Canadians suffer from digestive issues each year? To make matters worse, we often eat foods with partially removed anti-nutrients making us deprived of foods intended nutritional potential and sometimes suffer from unwanted side effects like bloating and gas. Only fermentation can make nutrients readily available for proper absorption by the body.
So after getting the low down on all of this, I have come to the realization that I must integrate fermented vegan proteins+ into my diet right away and so should you. Incorporating it regularly can be pretty easy, especially if you’re into smoothies and smoothie bowls, but I took a stab at creating a pretty delicious recipe for the ultimate guilt-free cinnamon buns. The latter is because I watched the movie “Daddy’s Home” this past weekend and the breakfast scene had some in it so they’ve been on my mind. Instead of going to the closet mall to drown myself in a Cinnabon I decided best to make my own so I’ve created some including Genuine Health’s fermented vegan proteins+ powder. These won’t taste like the ones you get at the mall…but they do taste amazing and you’ll not crash and feel like shit after eating. These have been taste tested by my guy who “prefers the real stuff” and he really only has amazing things to say about them.
Fermented Vegan Proteins+ Vanilla Cinnamon Buns Prep time: 20 min Cooking: 27 min
- 1 3/4 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- 1 scoop of fermented vegan proteins+ vanilla powder
- 1/2 tsp. sea salt
- 1 tsp baking powder
- 1/4 cup coconut oil or ghee, softened (I used coconut oil..the hard white stuff at room temp)
- 1 Tbsp. raw honey, softened
- 1 Tbsp maple syrup
- 2 large eggs, room temperature (Room temp is important!!!)
- 1 Tbsp. vanilla extract
- 2 tbsp raw honey
- 2 tbsp maple syrup
- 2 Tbsp. coconut oil or ghee
- 2 Tbsp. ground cinnamon
- 1 tsp vanilla extract or paste
- 1/2 cup crushed pecans (optional)
- 1/2 cup chopped pecans (optional)
- Preheat the oven to 350F.
- In a medium sized bowl bowl, whisk together the coconut oil, raw honey, vanilla and eggs.
- In a large bowl, combine the almond and coconut flourand sea salt. I sifted all my ingredients through a fine mesh strainer to get rid of all lumps but you can also do this with a fork, breaking up any chunks.
- Add the egg mixture to the almond flour mixture and knead the dough until it is smooth. If the dough is too wet, add 1 tsp. coconut flour at a time until desired consistency is reached. Place the dough in the fridge for 15 minutes.
- While the dough is cooling, mix the coconut oil and raw honey for the filling together in small bowl and set aside.
- Using a rolling pin, roll the dough out between two sheets of parchment paper, sprinkling a little almond flour on each side of the dough before rolling. You want to form a large rectangle (see pictures below).
- Drizzle the filling evenly over the dough, using the back of the spoon to spread it all around. Sprinkle the cinnamon on top and then the pecans (optional).
- Roll the dough, starting at one of the shorter ends, until it forms a log. You want to work carefully and slowly in order to get the dough to roll correctly. Once the whole log is rolled, roll it gently until it is smooth on all sides. Wrap in clear wrap and place in freezer for 10-15 min.
- Slice the roll into 2 inch thick sections using a large chef knife. You should have about 9 rolls. Lay each piece (flat side down) on a baking sheet lined with parchment paper.
- Bake 20-27 min or until the tops are lightly browned. Keep your eye on them – better they be underdone than overdone.
- Remove from the oven and let cool for at least 10 minutes. Mix the glaze ingredients together in a small bowl while the rolls are cooling.
- Drizzle with the glaze and add toppings (optional) right before serving.
Cinnamon buns not your jam? Not to worry, I got you covered with a smoothie bowl recipe which are all the rage right now. And for good reason, they are almost to beautiful to eat in some cases. Sometimes our bodies crave something more than a shake. There are actual studies that prove the act of eating solid foods can leave you feeling more full and satisfied. So a smoothie bowl is absolutely the perfect replacement when you have the time. You can basically make it as beautiful or ugly as you want…Its going to taste the exact same….but for the creative purpose of this post I put my best foot forward 🙂
I love adding fermented vegan proteins+ because it gives that extra boost of flavour and sweetness leaving my body feeling satisfied without any bloating or discomfort. For anyone who hates the taste of protein powders, Ive been feeding this to my bf for a week and he hasn’t even noticed…lol…its that good.
Raspberry Swirl ’N’ice Cream Bowl Prep time: 5 mins
- 1 scoop of fermented vegan proteins+ powder
- 1 cup Almond Milk
- 1/2 cup Water
- 1 tbsp Cashew butter
- 1 cup Frozen Raspberries
- 2 Dates
- 1 Frozen Bananas
Place all ingredients into a blender and blend until smooth consistency. Top with whatever ingredients you have in your fridge and serve.
Our friends at Genuine Health are giving you an opportunity to win 1 in 8 fermented vegan proteins+ prize packs valued at $200 each. Click here for contest information and to register online. Contest is open to Canadian residents over the age of 18 until 11:59pm on April 30th, 2016. Check out Genuine Health’s “The Daily Digest” to discover more details on the benefits of fermented vegan proteins+ supplements. #LoveYourGut #LoveHowYouFeel #NoBloat
Photography by Jillian Botting
Get more recipe inspiration from our talented and beautiful culinary expert by following Kristen Vander Hoeven on Instagram.