A colorful homemade, trash-free meal on a grey and dreary day at work. I love my 3 tier tiffin. Thank you J and P for this beautiful, functional gift! I’ve been putting it to good use.
Tag Archives | quinoa
Today I used the hemp meal leftover from Monday’s hemp milk to make hemp “pesto”. I initially intended to use basil for this recipe but I couldn’t find any without packaging. All the basil at my nearby markets is currently being sold in PET plastic packs. I was able to find loose parsley tied with a rubber band so I grabbed a bundle and decided to improvise with that. I used 1/2 cup hemp meal (all that was strained out of the milk), 3 cups chopped parsley (stems included), 6 medium size chopped garlic cloves, 3/4 cup olive oil, and generous amount of cracked pepper. I combined the ingredients in a mixing bowl and pulsed them with my immersion blender until I had a paste. The total time to make the pesto was less than 10 minutes.
The hemp meal provided the body that cheese and pine nuts give to traditional pestos. Hemp has a nutty flavor of it’s own that compliments the parsley well. And what a vibrant color! Because I love the taste of parsley, it’s a fine substitue for basil… but I can’t wait to make this with homegrown package-free basil this summer!
For lunch I cooked some pasta (this one happens to be a gluten-free quinoa fusilli I found in bulk at Karma Co-op in Toronto) and tossed it with a tablespoon of pesto and fresh chopped tomatoes. Oh man, it was delicious! I think this will become another go-to package-free meal.
Another quick, easy, healthy, satisfying lunch. A bowl of protein-packed quinoa with roasted butternut squash, apple, avocado, and sprouted pumpkin seeds. This dish fueled many hours of work.
I made this colorful, hearty, seasonal salad for lunch. It was inspired by a favorite Garden Grille menu item. Ooowee, it was delicious! And of course, all the elements were purchased without any packaging.
radicchio, arugula, roasted butternut squash, apple, black quinoa, sprouted pumpkin seeds, poppy seeds, olive oil, and black pepper.
I have been meaning to share this image of a recent trash-free tailgating session. Last month I went to a concert in Mansfield, Massachusetts with my two best friends in the world. We made a hearty quinoa dish with apples, walnuts, kale, carrots, olive oil, and lemon juice, packed it in one large container and carried it in a cooler. We brought water in glass bottles, homemade trail mix in a jar, some fruit, and three forks. The venue doesn’t permit concertgoers to carry in their own food or beverages so we loaded up on the protein-rich meal in the parking lot for stamina, eliminating the need to purchase overpriced, over packaged food from inside. As we grazed and chatted, I stood admiring my friends in the pink light of the setting sun thinking, “I could do just this all night.” But the show ended up being pretty fantastic too.