Stuffed Squash with Confetti Quinoa and Lime Cream Sauce

Genevieve 2 Comments
Stuffed Squash

This is one of the dinners we made in the Creative Healthy Cooking Class last Fall… Still one of my favorites. So simple and so delicious!!!

Stuffed Squash with Confetti Quinoa and Lime Cream Sauce (serves 4)

  • 2 cooked delicata squash
  • Mexican Confetti Quinoa (see following recipe)
  • Hemp and Lime Cream Sauce (see below)

Cook two whole delicata squash in oven at 325° for 30-45 minutes. The squash is done when slightly soft to the touch. I prefer to keep them intact with seeds inside while cooking to maximize the moisture content. When done cut in half lengthwise and scoop out seeds. Then fill with confetti quinoa and pour over some hemp lime cream sauce. Can top with chopped tomatoes and cilantro as a beautiful garnish.

Mexican Confetti Quinoa (serves 4)

  • 2-3 cloves garlic
  • ¼ small onion (chopped)
  • 2 tomatoes
  • 2 carrots
  • 1 bunch cilantro
  • 1 jalapeno pepper
  • ½ bunch kale (or other dark leafy greens)
  • juice of ½ lime
  • ½ teaspoon salt
  • 2-3 cups cooked quinoa

Place garlic and onion in food processor and mince, then grate or mince up remaining herbs and vegetables until small pieces. The mix of veggies should be colorful like confetti… you can add whatever veggies you like, these are just some of my suggestions. Add chopped tomatoes and mix into cooked quinoa. Make the quinoa as you are prepping the veggies so it is still hot to mix in the veggies, lime juice, and salt. Then stuff squash with confetti quinoa.

My preference for squash is delicata since it is so sweet and makes nice sized portions… each person gets one half of the squash.

Hemp and Lime Cream Sauce (serves 4)

  • ½ cup raw hemp seeds (not necessary to soak)
  • ¼ teaspoon salt
  • juice of ½ lime
  • 2-3 TBS nutritional yeast
  • water (approximately 1/2 cup)

Blend hempseeds*, salt, lime juice, and nutritional yeast, with enough water to make a creamy sauce. If you have added too much water, just increase the amount of nutritional yeast to thicken. Or conversely if the sauce is too thick just add a little more water until desired consistency.

*In place of hempseeds you can use raw sunflower seeds, cashews, or almonds… Any raw nuts you like, but it is helpful to soak them first.

Cardamom Hemp Milk

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cardamom hemp milk

I love any type of hemp milk…. but this one is just so delicious!! Add it to tea or coffee to give it an exotic flavor reminiscent of Chai. Hemp milk is good for you because it has a balanced profile of omega 3’s and 6’s, great for keeping up the perfect proportion of good fats in your diet. This recipe is a simple one and can be modified in many ways. For instance: add a handful of raspberries to make a fruit flavored hemp milk, or add vanilla and a little agave to make a sweet vanilla hemp milk… the possibilities are endless!

Cardamom Hemp Milk

  • 3-4 TBS hempseeds
  • 2 cups water
  • 3-4 cardamom pods

If you have a high speed blender (like a Vitamix) then just blend all ingredients (using seeds from cardamom pods) on high speed until nice and creamy like milk (1-2 minutes). Otherwise grind up hemp seeds and seeds from cardamom pods in a coffee/herb grinder until fine and powdery. Then add water and cardamom pods to blender and keep blending until frothy. Enjoy!!!

All Natural Vegan Body Products

Genevieve 1 Comment

Over the Holidays I had a fun Body Products Class that I taught. I am finally getting to sharing some of those recipes. Pictured above are: Fresh Feet Salve, Spicy and Floral Toners, Bedtime Face Cream, and Spicy Body Scrub. These make easy and fun gifts to friends and family or even to yourself. The Spicy Body Scrub has ingredients that most likely you have in your kitchen cupboard already… brown sugar, grapeseed or olive oil, cinnamon, clove, ginger, and vanilla extract. Not only will your skin feel so smooth and moisturized afterwards, but you’ll smell almost edible at the same time. Check out more RECIPES from the class, and I also have included some great references for books too!

Getting Ready for Bali!

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Going on my honeymoon in less than 2 weeks! I cannot wait!!! Especially now that winter is finally here at the coast with all the rain and even some snow. In preparation for visiting Indonesia I have themed this month’s cooking class accordingly. Pictured above are: ginger, garlic, green onion, lime and hot peppers… All that is missing is the coconut, but don’t worry we have plenty of that too!  For January’s cooking class we made Indonesian themed food: lime and coconut soup, spring rolls with peanut sauce and mango pineapple sorbet. I even made a bonus hot sauce that I am calling “orange death” surprisingly it was very popular in both classes. The recipe is a simple one: 1/2 of a carrot, 2 Habanero peppers, and 1 garlic clove. Blend all ingredients in food processor with enough apple cider vinegar to make a thick sauce. It only takes about 1/4 teaspoon of this stuff to make a bowl of soup pretty spicy, so use cautiously. Our cute little Habanaros are ranked high at 100,000 on the Scoville scale, while jalapenos are typically around 7-10,000. Here are the other recipes we went over in class: Indonesian Vegan and Gluten-Free RECIPES.

Since we will be on our honeymoon next month (February), March will be when the next cooking classes are offered. Hopefully I will come back with some Balinese inspired recipes.

And like always… all the Creative Healthy Cooking Classes are vegan and gluten-free!