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Ingredients:

-2 cups of orzo pasta

-1 medium package of Portobello mushroom

– 2 cloves of garlic- minced

-Olive oil

-Salt and Pepper

-Chicken broth/vegetable stock/ boiled water

-1 medium bag of spinach

-Half a can of crushed tomato

-Half cup of grated Parmesan cheese

-Parsley and scallions(for garnishing)

Directions:

Heat 2 table spoon of olive oil in a pan. Add minced garlic and let it fry until the garlic becomes golden brown (do not burn the garlic). Add sliced mushroom and let it fry for a while. After 3-4 minutes, add salt and pepper to your taste. Let it cook for another 4 minutes.It might start loosing water a little due to its moisture content. Now remove the mushroom and its water and keep it in another bowl for later.

In the same pan, add olive oil again and once it is hot, add your 2 cups of Orzo pasta and keep stirring. Keep roasting the pasta until some of them start to become lightly brown. This is the part you do not want to miss as it gives that extra flavor to your final dish. Now add chicken stock or vegetable stock. If you do not have both ,add boiling water until the pasta is fully immersed. You might need more as pasta needs to be cooked and it absorbs a lot of liquid. So keep stirring in between and once the stock or water starts bubbling, add your mushroom the one we prepared before along with its water -if any. Add half of the can of crushed tomato. Also add more salt and pepper if needed. Now let it sit for 10 minutes but keep stirring in between, you do not want your pasta to stick on the pan, so keep on adding your liquid (broth or water) depending on the consistency. Keep checking on it from time to time and add your spinach. Let it wilt for a while and your pasta should be done by now. Lastly sprinkle your grated Parmesan cheese and add some freshly cut parsley leaves and scallions for garnishing. Serve hot and enjoy!!!

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Ingredients:

-1/2 pound wild caught shrimp (peeled and deveined) ( I prefer using wild caught ones than farm raised, since farm raised contain more man made toxic contaminants and are fed low quality meals with antibiotics and hormones than wild caught, which are caught from their natural habitats and eat from their existing environment.)

-1 medium sized onion(finely chopped)

-1 medium sized tomato (finely chopped)

-2 cloves of garlic (minced)

-2 cups of organic sprouted quinoa (I prefer mine sprouted from Pure Living – Organic Sprouted Quinoa – 15 Oz , because the sprouted ones helps in easy bio-availability of key nutrients. I also soak them overnight with some raw apple cider vinegar Bragg Organic Unfiltered Apple Cider Vinegar, Raw, 16 Ounce – 1 Pack which helps to get rid of phytic acid present in the grains. Phytic acid prevents our bodies from absorption of nutrients. Therefore soaking the grains removes phytic acid but activates the phytase enzymes which helps in better nutrient absorption and digestion.)

-1 tbsp of organic unsalted butter

-Salt and pepper to taste ( I prefer using Himalayan pink salt Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain because it is less processed and contains minerals and trace elements and has low sodium content than table salt. Also, it makes food tastes better.)

-1 tbsp of ground cumin Cumin Powder (1 Pound) – Organic Ground Cumin Seed Powder (Cuminum cyminum L.)( I like using variety of spices in my food due to their several health benefits. Cumin is known to help with digestion and is also good source of iron.)

-Stock of your choice or water

Directions:

In a medium pot, heat your unsalted butter.Once the butter is melted, add your chopped onions and minced garlic and saute it until golden brown. Now add your chopped tomatoes, salt and pepper per your taste and ground cumin. Keep stirring in between until the tomatoes are soft and mixed with onion, garlic and seasonings. Now add your shrimp and cook them until they change their color. Now add your soaked quinoa and mix everything. Add 4 cups of water or stock of your choice and let it simmer until the quinoa is cooked and fluffy. You can also add some lemon juice if you want to enhance the taste. Serve hot and enjoy with your choice of veggies.

Tag: healthy recipes

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