Moroccan Quinoa Pilaf
-2 to 4 tablespoons extra virgin olive oil
-1 medium onion, diced
-4 carrots, sliced into rounds
-1 cup raw almonds, chopped
-½ cup currants
-1 ½ to 2 teaspoons mild curry powder
-½ teaspoon turmeric
-½ teaspoon ground cardamom
-1 teaspoon Herbamare (this can be found in the natural/organic spices; you can also substitute sea salt)
-4 cups chopped kale
-4 to 5 cups cooked and cooled quinoa (about 1 cup dry)
-1 small lemon, juiced
1. Heat a large skillet with olive oil over medium heat. Saute onions for 5 minutes. Add in carrots, and saute about 10 minutes more. Until soft but not quite browned.
2. Add the almonds, currants, and spices- Saute 5 minutes. Add in chopped kale (still wet from washing) and saute 5 more minutes.
3. Stir in Quinoa and stir until thouroughly mixed and all ingredients are heated through. Remove from heat and add lemon juice.
Cinnamon Sunflower Truffles
-2 Cups raw Sunflower Seeds
-2 Tablespoons Cinnamon
-1/8 Teaspoon Sea Salt
-1 Cup Pitted Medjool Dates
-2 Tablespoons Olive Oil
-2 Tablespoons Agave Nectar or Maple Syrup
-1/2 Cup Unsweetened Shredded Coconut
1.Place the sunflower seeds, cinnamon, and sea salt into a food processor fitted with the "s" blade. Process until seeds are very finely ground. It only takes a minute or so.
2.Then add the pitted dates and olive oil. Process again until combined and sticky. Only add the agave or maple syrup if need be. Your dates may be moist enough and you might not need extra sweetener. Check to see if you can form a truffle by rolling some of the mixture in your hands. If it falls apart then add the sweetener and process again. If I were to do this again without a food processor I would process the dates in a separate blender and then mix them with the sunflower seeds.
3. Scoop out the sunflower mixture by the large spoonful and roll into balls. Then roll in shredded coconut. Store in the fridge for up to 10 days.