Chia Pudding - Recipes - in Medicinal-Foods Newsletters!

Subscribe to Medicinal-Foods for more of my recipes in upcoming issues!

Polenta Marinara with French Fried Onions

Polenta!  Quinoa Polenta, to be exact!  I LOVE Polenta with Tomato Sauce but lately I have found a pretty awesome way to make Spaghetti Sauce or Marinara Sauce with a popular leftover in my frig!  Store Bought Salsa!  So...here is what I did...

And of course what it looked like!

I took store bought Quinoa Polenta and sliced it into discs as you can see above.

Of course I used my Wildtree Grapeseed Oil to make them slightly Golden Brown.

I made a circle with the disks and added one in the middle to complete the layer base.

I topped with marinara!

Here is how I made my sauce:

1 Cup of Salsa

2 to 3 T Agave Nectar 

and I cooked down a bit.

I found a few different brands of French Fried Onions that were vegan so I bought them.  Normally I would just eat this with the Polenta and the Sauce but I was looking for something slightly crunchy so I tried them and I will say they were really awesome on top!

Participating Post: 

Aloha Friday

Find + Follow Fridays

Foodie Friday

Foodtastic Friday

Freakin' Friday

Hop Along Friday

Asparagus & Snow Pea Salad

Yesterday I had a fun trip around Warren and Chautauqua Counties in search of some great local produce!  Two of the items I found were these beauties!  The Asparagus is from The Hatch Patch and the Organic Snow Peas are from Aber's Acres.

Tonight I made a 'snack' or a 'taste test' of this and the rest I will be taking for my lunch tomorrow.

I'm rather excited about the way my 'sauce' or 'dressing' turned out!  I must say!  I started with a recipe from one of many Moosewood Cookbooks I have but tweaked it.

The sauce is made up of roughly 2 to 3 Tablespoons of Peanut 'Butter', 2 Tablespoons of Braggs Liquid Aminos, 1 to 2 Tablespoons of Seasame Oil, 3 Tablespoons of Lemon Juice, and 2 to 3 Tablespoons of Agave Nectar or Natural Honey.  I blended all of this into my Magic Bullet and drizzled over top of my salad.  I'm not a Blanching-Pro but it's the method I attempted with the 'greens'.  It kept them a vibrant green in color but also kept them crunchy!

Mango Chia Smoothie

This is Breakfast today!  YUM!!!!  I have to admit this is the very first time I have ever tried this but I LOVE it and will be trying it again very soon!  All I did was throw the following into a blender...Approx 2 Cups of Mango Chunks, 2 Cups of Water, 2 Tablespoons of soaked Chia Seeds, 2 Tablespoons of Agave Nectar.

It's darn tasty!