side dish – The Clean Eating Mama

dinner, lunch, main dish, recipe, side dish, vegan, vegetarian

Wheat Berry Salad

October 11, 2013October 11, 2013 CleanEatingMama

Several months ago… more like a year… I purchased a small container of wheat berries. Not entirely sure what I was going to do with them, I figured eventually I would come across an amazing recipe to try.

Finally, that day has come.

If you weren’t aware, wheat berries are whole and unprocessed kernels of wheat. They are higher in vitamins and essential nutrients when eaten in their whole form. Plus, they are very tasty and have great texture. Here is a great article on wheat berries.

While skimming through one of my countless recipe magazine I saw an advertisement for red wine vinegar. It had an amazing looking salad which featured wheat berries. My luck!

This cold salad has so many textures, so many different flavors… they all complement themselves very well. Do I dare say that even a bit of feta would be amazing in this? Yes. Yes it would.

Wheat berry Salad

5 cups water
1/2 cup dry wheat berries
1/2 cup yellow or red onion, chopped
1/2 cup diced cucumber
1/4 cup diced red bell pepper
6-8 kalamata olives, quartered
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries (these are the highlight of this salad!)
a few sprigs of fresh parsley, chopped
1 tablespoon EVOO
Red Wine Vinegar to taste (I splashed a few drops in, tossed and tasted. I kept doing this until I was satisfied – 2 tablespoons roughly)
salt and pepper to taste

Combine the wheat berries, water and a pinch of salt into a sauce pan. Bring to a boil and reduce to medium/low until wheat has desired texture – about an hour or longer. Take off heat, strain and put in the fridge to cool.

Once they have cooled, combine all of the ingredients together. Salt and pepper to taste. Place back in the fridge for 30 minutes or longer. Serve.

This salad can be used as a side or eaten as a main meal.

Pompeian is the only brand of Red Wine Vinegar I have used and I love it!

XxOo Tasha

brussel sprouts, clean eating, recipe, recipe swap, side dish, vegan, vegetarian

Hello from Brussels!

January 12, 2012 CleanEatingMama

When I was little I used to love brussel sprouts. I called them “little cabbages” and I popped one by one in my mouth. Then I went through a phase where the sight of them made me gag and run the other way. However, with time, I learned to love my “little cabbages” again. Roasted, sautéed and even raw. I love them… this time for good!

Sautéed Balsamic Brussel Sprouts with Onion, Garlic and Red Peppers by Savoring the Thyme

Roasted Brussel Sprouts with Pear and Shallots by My Family Kitchen

Brussels meet Brandy by Christie’s Corner

Brussel Sprouts with Garlic and Cumin by Coconut Raita

Roasted Brussel Sprouts with Pecans by The Parsley Thief

Brussel Sprouts: A lesson on love by you eatin’ nice

dessert, recipe, recipe swap, side dish, thanksgiving, vegan, vegetarian

ToFurkey Day 1

November 11, 2011 CleanEatingMama

I have never eaten Tofurkey. But it is definitely on my bucket list!

I don’t think there is ever enough inspiration when it comes to Holiday dishes and recipes. Whether you are feeding a small family or an entire houseful, food should be cooked with love and enjoyed by all. I receive many emails this time of year asking how to deal with families who do not eat clean or practice in veggie living. I always say the same thing: DON’T STRESS! Just enjoy yourself! And when in doubt, bring a dish or two that you love and be sure to share with others!

With so many mouthwatering recipes, I am planning on doing a series of recipe roundups. Hopefully it will inspire you to cook, create and share!

Sourdough stuffing with Mushrooms, Apples and Sage by Two Peas and Their Pod

Roasted Maple Cinnamon Chickpeas And Squash by The Wannabe Chef

Quinoa with Leeks and Herbs by A Couple Cooks

Roasted Butternut Squash with Avocado and Cilantro Vinaigrette by Food Fitness Fresh Air

Tart Cranberry Sauce by The Food Lovers

Holiday Soup by Oh She Glows

Raw Pie by Nature Insider

Vegan Pumpkin Pie by Healthy. Happy. Life.

side dish, vegan, vegetarian

Roasted Root Vegetables

March 26, 2011 CleanEatingMama

Since parsnips and carrots are related it only makes sense to combine them into a simple yet delightful side dish.

Ingredients

2 large carrots
2 medium parsnips
1/4 of a red or yellow onion
1-3 cloves garlic, depending on how much you like
2 tablespoons EVOO
S & P to taste

Pre heat oven to 400.

Wash and peel carrots and parsnips and cut into bite size pieces. Mince the garlic and rough chop onion into large pieces.

Add all of the vegetables in a mixing bowl, then add oil and salt and pepper. Toss to evenly coat. Spread on a baking sheet and place in oven for 20-25 minutes, tossing them once at about 10-12 minutes.

Serves 2

recipe, salad, side dish, vegan, wheat berry

Wheat berry Salad

January 3, 2011 CleanEatingMama

Several months ago… more like a year… I purchased a small container of wheat berries. Not entirely sure what I was going to do with them I figured eventually I would come across an amazing recipe to try.

Finally, that day has come.

While skimming through one of my countless recipe magazine I saw an advertisement for red wine vinegar. It had an amazing looking salad which featured wheat berries. My luck!

This cold salad has so many textures, so many different flavors… they all complement themselves very well. Do I dare say that even a bit of feta would be amazing in this? Yes. Yes it would.

Wheat berry Salad

5 cups water
1/2 cup dry wheat berries
1/2 cup yellow or red onion, chopped
1/2 cup diced cucumber
1/4 cup diced red bell pepper
6-8 kalamata olives, quartered
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries (these are the highlight of this salad!)
a few sprigs of fresh parsley, chopped
1 tablespoon EVOO
Red Wine Vinegar to taste (I splashed a few drops in, tossed and tasted. I kept doing this until I was satisfied – 2 tablespoons roughly)
salt and pepper to taste

Once they have cooled, combine all of the ingredients together. Salt and pepper to taste. Place back in the fridge for 30 minutes or longer. Serve.

This salad can be used as a side or eaten as a main meal.

Pompeian is the only brand of Red Wine Vinegar I have used and I love it!

beans, side dish, vegan, vegetarian

Garlicky Beans

August 15, 2010 CleanEatingMama

Did you know that the traditional English Breakfast has beans on the menu? Compared to sausage, bacon and fried eggs, beans are a healthy, protein packed side that are low in fat. Inspired by Tina’s post, I was suddenly craving beans at 8:30 in the morning. Serve with a side of whole wheat of sprouted toast for a complete meal! This also makes a wonderful side dish for any time of day, too.
The original recipe calls for pinto beans but I subbed black beans as I was out of pinto.

Ingredients

2 cans of beans, drained and rinsed OR 3 cups fully cooked plain beans
2 tablespoons crushed garlic OR 6 cloves garlic, diced
4 scallions, sliced
2/3 cup water
1 tablespoon EVOO
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper to taste

Directions
Heat EVOO and garlic in a large sauce pan for about 2 minutes on medium low. Be careful not to burn the garlic as it will become bitter.
Then add beans, herbs, water, scallions, salt and pepper. Stir until hot.
You can use this a main dish, paired with a green salad, or as a side dish. It is versatile and a big hit for those that love garlic!
Here was my breakfast this morning. No need for utensils; I used the toast as my spoon!

guest post, recipe, side dish, vegan

Guest Post – Rosemary polenta from TheGraciousPantry.com

August 9, 2010 CleanEatingMama

Hey all! Tiffany from The Gracious Pantry contacted me a few days ago asking if she could write a guest post and to create a recipe for my readers. I am a huge fan of her blog so of course I was honored to have her be a guest on The Clean Eating Mama. Enjoy!

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I would first like to say thank you to Tasha for allowing me to be a part of this fabulous blog! I’m honored, and I hope that you will all enjoy the recipe I’m about to share.

This recipe has been handed down on the Italian side of my family for generations! It’s an old-world polenta recipe that still calls for the use of an asbestos pad for cooking! (Ya, it’s THAT old!)

But it’s been my experience that the older a recipe is, the better the finished dish tastes! And the nice thing is, I only had to make a few adjustments to "clean it up".

I hope you’ll enjoy it as much as my family has for more than 5 generations.

Clean Eating Rosemary Polenta
(Makes approximately 4 servings)

Ingredients

4 cups water
1 cup course cornmeal (polenta)
1 tsp. sea salt
2 tbsp. olive oil
1 tbsp. fresh rosemary chopped

Directions Note: This recipe requires a lot of stirring.

Step 1 – Put 2 cups of water into a large pot.

Step 2 – Add the cornmeal and stir for approximately 2 minutes without heat.

Step 3 – Add in the remaining 2 cups of water, sea salt, olive oil and fresh rosemary and bring mixture to a boil, stirring constantly.

Step 4 – When polenta begins to boil, reduce heat to medium and continue stirring. (Be careful; boiling polenta will jump up and burn you. Reduce heat enough to keep it from doing that).

Step 5 – When polenta is thick, reduce heat to the lowest setting possible, cover partially with a lid and allow to simmer for about 20 minutes. Stir frequently.

Step 6 – Serve polenta, but allow to cool before eating. It’s wonderful served with a little pat of vegan butter substitute. Enjoy!

Tiffany McCauley publishes the blog TheGraciousPantry.com, a web site for Clean Eating Recipes.

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Thank you so much, Tiffany!

nut cheese, raw, side dish, vegan

Basil and Herb Cashew “Cheese” Spread

July 20, 2010 CleanEatingMama

I made this dip/spread on Mother’s Day and it was a big hit! Rich in basil and lemon flavor, this spread works well on bread, crackers and vegetables. It is both vegan and raw.
[Recipe Source]

Ingredients:

1 1/2 cup raw cashews, soaked for 4 hours in plain water
1 teaspoon crushed garlic
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup fresh basil leaves, or more
1/4 cup fresh parsley

Directions:
Drain and rinse cashews. In a food processor, blend cashews until chunky – use your “S” blade. Then add garlic, lemon juice, salt and pepper, and herbs. Blend until smooth. Taste to check for flavor, adding more garlic, herbs and/or salt and pepper. If cheese has become to thick you may add a few splashes of water.
The black spot on the photo above is ground pepper. The original recipe calls for large ground pepper to be encrusted on the top of the spread. My attempt wasn’t pretty but it tasted very good.
To mold the “cheese”, take a large measuring cup, dish or anything that is round, and fill the mold with plastic wrap. If you wish to encrust the top, add pepper to the inside of the mold. You can even add fresh herbs, if you like.
Then scrape cheese into the mold & fold the plastic wrap tightly around the bottom. Place on a plate and refrigerate before serving. I kept mine in over night and it enhanced the flavor immensely.
Serve with bread, toast, chips, crackers or veggies.

recipe, rice, side dish, vegan

Olive Oil and Basil Brown Rice

June 5, 2010 CleanEatingMama

We all know how healthy brown rice is for our bodies, but rice can be a bit boring and flavorless. I precooked my brown rice in low sodium, organic vegetable broth first to give a very flavorful, yet soft flavor. Then I added healthy olive oil, herbs, beans and topped it with creamy avocado. For vegans / vegetarians, pair this rice dish with a lovely side of steamed greens for a complete meal. For meat eaters, this would work very well with chicken or turkey.

Ingredients – serves 2

2 1/2 cups of cooked brown rice
1 cup beans, I used garbanzo beans for their nice texture
2 tablespoon olive oil
1 teaspoon garlic powder
4 teaspoons dried basil, or fresh
salt and pepper to taste
1 tablespoon red chili flakes, optional
top with avocado

Directions

Mix all of the ingredients, minus the avocado, together in a bowl. Heat until it’s nice and hot. Top with cool, creamy avocado chunks.

garden, recipe, rice, running, side dish, vegan

It has hatched!

June 4, 2010 CleanEatingMama

Remember this guy?

It has taken almost a month before anything happened, aka the root. But look at what I spotted today!

Every day I have been impatiently checking on the status of my little seed and there has been no progress. I almost threw it out a few weeks ago but then I read it could take up to 6 weeks before a root forms. I have been babying it, changing its water, talking to it, giving it sun… it looks like all of my work paid off!

It is rather ugly now, though. (sorry seed!) I still love you!

The bottom cracked open and out came the root!

Note: for all of those that have been thinking of growing an avocado plant, it takes time! But once it starts to grow it is pretty darn amazing!

I was having “one of those days” today. I haven’t been out of the house in a few days and I was feeling very anxious, annoyed and going a bit nuts. J has been extremely clingy and whiny, lately.
J, I love you, I will always love you, but sometimes you drive me nuts!
Love, your devoted Mother
Marc arrived home at about 3:30 and I happily put my running clothes on and took off for some much needed exercise. After a great 5.5 mile run, I came home refreshed, relaxed and in a much better mood!

Running, rather exercising in general, is such a release for me. It clears my mind, makes me feel calm and grounds me.

What is your de-stressor?

After I iced my knees, changed, and read some books with Jordan, it was about 6:45. I was pretty hungry, so I grabbed my cooked brown rice and made a very tasty rice dish.

1 1/2 cups of cooked brown rice
1/2 cup beans, I used garbanzo beans
1 tablespoon olive oil
1/2 teaspoon garlic powder
2 teaspoons dried basil
salt and pepper to taste
top with avocado

Mix all of the ingredients, minus the avocado, together in a bowl. Heat until it’s nice and hot. Top with cool, creamy avocado chunks. Your mouth will thank me later!