Recipes

Just in time…a delicious and healthy dessert recipe just as the warm weather months are upon us. Actually, you may serve this delight as an exhilarating ending to a meal, or as a palate-cleansing intermezzo between courses of a formal meal.

This sweetly tart, refreshing sorbet, is creamy like a rich ice cream. We have chosen to use luscious buttermilk due to its immense nutritional benefits. Buttermilk is lower in fat than regular milk, but is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Buttermilk is made by adding cultured bacteria to low-fat or fat-free milk, just like yogurt. Buttermilk’s active cultures fight bad bacteria and help stimulate the immune system. The live cultures provide its distinctive rich, creamy texture and a host of health benefits. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested.

The lemon cleanse used in this dish as a sweetener has molasses which adds trace minerals and iron to this delightful dish. This dessert can be used as a digestive aid as the super lemon cleanse eliminates the build up of toxins in the body and enhances digestion with pre- and probiotics. Presenting the sorbet in the natural lemon shells is aesthetically bodacious and will be worthy of applause, however your real reward is sharing the gift of wellness with your loved ones!

INGREDIENTS

Serves 6

You’ll need one lemon per person. Make sure the end (not the stem end) has a nice shaped “bump” and try to purchase uniform lemons). You will also need an ice cream maker for this recipe.

6 large Meyer lemons
Zest of 3 lemons (in addition to lemons above) – finely chopped (may use also for additional juice, if needed)
4 scoops of Mars/Venus Super Lemon Cleanse
1/4 cup of sparkling mineral water
1 quart buttermilk
1 teaspoon fine sea salt
½ teaspoon of ground pink peppercorn
1 teaspoon of finely minced fresh rosemary
Sprigs of mint and/or fresh berries (for garnish)

DIRECTIONS

1. Cut off the top 1/3 of the Meyer lemons (not the stem end) and reserve for the “cap.” Using a grapefruit spoon, hollow out each lemon (careful not to puncture the bottom). Remove juice and flesh and put in juicer or strain to make 1/2 cup of juice. You may add additional fresh lemon juice if needed to make the half cup.

2. Level the bottom of the lemons by making shallow cut on the outer skin of the bottom of each lemon shell (careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. Place lemon shells in freezer. Lemon shells may be done up to 24 hours in advance.

3. Combine the lemon juice into bowl with the lemon cleanse and whisk (using a wire whisk) until blended and lemon cleanse is dissolved. Add sparkling mineral water and whisk lightly to incorporate.
Whisk in buttermilk. Add salt, pink peppercorn, rosemary and lemon zest. Whisk until the mixture is smooth. Chill in refrigerator for several hours or overnight.

4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

5. Spoon the lemon sorbet into frozen lemon shells, place on caps, and refreeze.

6. Before serving, garnish with a sprig of mint and fresh berries.

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Here’s a delicious, healthy, and easy to make frittata that can be enjoyed for a lazy Sunday brunch, luncheon with friends, or as a light evening meal. The spring, organic vegetables used in this dish may be found at your local farmers’ markets throughout springtime and well into the summer months. The vegetables will give you a divine supply of folic acids, Vitamins A and C, and are a very good source of magnesium, fiber, potassium, folate, copper, riboflavin, and phosphorus (and that is just for starters).

Fresh, organic cage-free eggs are a wonderful addition to most diets. Contrary to previous beliefs, moderate consumption of eggs does not have a negative impact on cholesterol. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to the study, regular consumption of eggs may actually help prevent blood clots, stroke, and heart attacks. Recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may in fact improve it.

Oh how we love eggs! Let us count the ways:

• They are great for the eyes. According to one study, an egg a day may prevent macular degeneration due to eggs’ carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily absorbed by our bodies from eggs than from other sources and may lower the risk of developing cataracts.
• They are a muscle builder and rejuvenator. One egg contains six grams of high-quality protein and all nine essential amino acids. They are one of the only foods that contain naturally-occurring vitamin D.
• They are a good source of choline. One egg yolk has about 300 micrograms 0f choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.
• They contain the right kind of fat. One egg contains just 5 grams of total fat and only 1.5 grams of that is saturated fat.

So enjoy your new perspective and healthy respect for eggs as you celebrate the divinity of a mindful palate.

INGREDIENTS

Serves 6

6 eggs, beaten
1/2 cup raw milk or unsweetened almond milk, or raw goat milk
1 tablespoon coconut oil
3 cloves of garlic, minced
1 cup sweet white onion, sliced
1/2 cup chopped asparagus
1/2 cup sliced zucchini
1/2 cup yellow squash
1/2 cup halved cherry or pear tomatoes
1/2 cup baby spinach
1 tablespoon chopped parsley leaves
1 tablespoon thyme
1 teaspoon cumin
pinch of cayenne pepper
sea salt and freshly cracked pepper to taste

DIRECTIONS

1. Preheat oven to broil setting.

2. In medium size bowl, using a whisk, blend together eggs, milk, cumin, cayenne pepper, freshly cracked pepper, and sea salt.

3. Heat 12-inch, oven safe sauté pan over medium-high heat. Add coconut oil to pan and melt. Add onion, garlic, asparagus, zucchini, squash and sauté for 3-4 minutes. Pour in egg mixture and stir with a rubber spatula.

4. Add tomatoes, spinach, thyme, and lower heat to medium-low. Cook for four minutes or until the egg mixture has set on the bottom and begins to set on top.

5. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into six servings. Sprinkle with parsley. Serve immediately.

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This colorful spring classic has been updated with brown rice to deliver silica, magnesium and an array of B vitamins. Additionally it is chock full of fresh seasonal veggies. This risotto dish is cooked in the oven, eliminating the need for constant stirring, making this dish easy to prepare while abundant in nutrients.

Traditionally risotto is finished with Mascarpone cheese; however using Greek yogurt as we did in this recipe provides a healthier option. The yogurt creates a creamy consistency and scrumptious impression on the palate. Use fresh seasonal veggies from local farmers market and change them out according to availability to create a new dish with each season.

Serve alone or as a side dish. For additional protein add grilled chicken, lean steak or grilled/poached seafood on or to the side.

Serves 4

INGREDIENTS

1 tablespoon virgin coconut oil
1 medium sweet onion, chopped
1 cup short grain brown rice
3 clove garlic, minced
1/2 cup dry white wine
3 1/2 cups vegetable stock (preferably frozen from gourmet health food store)
2 cups asparagus, ends trimmed, cut into 1-inch pieces.
1 cup sugar snap peas, shucked
1 cup diced red bell pepper (1 medium pepper)
1 cup sliced or shaved fennel
2 cups / broccolini, broccoli or broccoli rabe
1 cup freshly grated Parmesan cheese (optional)
1/4 cup chopped fresh flat leaf Italian parsley
¼ cup chopped fresh basil
2 tablespoons chopped fresh thyme
1/2 cup chopped fresh chives
2 cups of fresh baby spinach
1 1/2 teaspoons freshly grated lemon zest
½ cup low-fat Greek yogurt
Sea salt and freshly cracked pepper to taste.

DIRECTIONS

1. Preheat oven to 425°F.

2. Heat coconut oil in a Dutch oven or ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened. Stir in rice and garlic; cook, stirring, 1 to 2 minutes. Stir in wine and simmer until it has mostly evaporated. Add stock and bring to a boil. Cover the pan and transfer to the oven.

3. Bake until the rice is just tender, 45 minutes or so.

4. Shortly before the risotto is done, steam asparagus, peas, fennel broccoli and bell pepper until crisp-tender.

5. Fold the steamed vegetables, Parmesan, parsley, basil, thyme, chives, spinach, lemon zest, yogurt, sea salt and pepper into the risotto.

6. Garnish with sprigs of fresh parsley.

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The Super Lemon Cleanse used in this recipe assists with daily cleansing, a boost in energy levels and supports healthy brain chemistry. The Super Lemon Cleanse in addition to the yogurt have pre and pro biotics which act as a digestive aide. In addition, the lemon cleanse has freeze dried Aloe Vera and lemon which help to support the liver to release impurities efficiently from the body as well as burn fat. The cleanse also has 70 ionic trace minerals, vitamins and molasses which add iron to the mix.

In addition to this bountiful wellness bouquet that the Super Lemon Cleanse delivers, this parfait is also an ample supply of antioxidants (ripe berries and acai) and minerals with the nuts.

Feel confident about indulging into this delight.

INGREDIENTS

24 ounces of Greek low fat yogurt ( may substitute goat milk yogurt)
4 scoops of Mars /Venus Super Lemon Cleanse
2 tablespoon fresh Meyers lemon juice
1 tablespoons finely grated lemon peel
Pinch of Celtic sea salt
1 tablespoons fresh mint chopped
6 mint leaves for garnish
1/2 cup walnuts
1/2 cup pine nuts
½ cup hulled strawberries
½ cup raspberries
3 tablespoons Acai pulp( found in frozen food at health food stores)
½ cup blueberries
½ cup blackberries

DIRECTIONS

1. Whisk yogurt, lemon cleanse, lemon juice, lemon peel, mint and salt in medium bowl to blend gently, set aside.

2. Combine strawberries and raspberries in a cuisinart or blender and give 2 quick pulses, set aside. Give Acai, blueberries and blackberries 2 quick pulses also and set aside.

3. Layer 2-3 ounces of lemon yogurt in each wineglasses; top with equal layers of strawberry and raspberry mixture, a second layer of pine nuts, a third (2-3 ounce) layer of lemon yogurt, a fourth layer of walnuts, ending with a layer of blueberry and blackberry mixture.

4. Distribute all ingredients equally when assembling.

5. Before serving garnish with a small dollop of yogurt and a few blackberries on top with fresh mint leaves as before serving with a mint garnish.

Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

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This Valentine’s Day you can enjoy your sweet treats and benefit from them as well. Decadent chocolate truffles that melt in your mouth, formulated for optimal brain chemistry and overall improved health? It sounds too good to be true, but it’s not. This adored delicacy will soothe your soul, create oxytocin, boost your libido, and deliver dense nutrients all in one little morsel.

These truffles are made with the Mars/Venus Super Foods shake mix which is loaded with a variety of superfoods, and is specifically created to establish healthy brain chemistry that supports men and women in today’s demanding and high stress world.

Some of the additional ingredients in this recipe provide their own benefits as well:

• Molasses is an excellent source of potassium, calcium and iron.
• Coconut oil, one of the top “good fats,” is stored in the body solely as energy, and contains Laurel acid which contains anti-viral properties.

• Cinnamon is liver loving, has been found to regulate blood sugar levels, and is prized for its potential anti-bacterial and anti-fungal qualities that make it effective against Candida, a bacteria that causes stomach ulcers.
• Goji berries are widely considered to slow the aging process and help the body fend against disease, while delivering 500 percent more Vitamin C than most fruits. They are also effective in treating mild depression.
• Cacao is extremely high in iron and anti-oxidants and stimulates the “love” hormone in the brain.
• Maca powder, an adaptogen grown in the high altitudes of Peru, is beneficial for hormonal balance and boosts your libido, energy and focus.
• Cayenne pepper diminishes pain signals headed for the brain and jumpstarts your metabolism.
• The nuts contained in the truffles are bountiful in minerals such as selenium (brazil nuts), arginine and magnesium (almonds), and Omega-3s (walnuts). Pine nuts are nature’s only source of Pinolenic acid, which stimulates hormones and helps diminish your appetite.

Indulge in these elegant truffles simply for curative qualities and rich flavors of wellness.

INGREDIENTS

Makes 24 truffles

2 scoops Mars/Venus shake mix
1 tablespoon molasses
1 tablespoon virgin coconut oil (liquefied)
1 tablespoon of each nut finely chopped in a mini Cuisinart: Pine nuts, almonds, walnuts, Brazil nuts (reserve some ground nuts for dusting truffles)
2 teaspoons of finely chopped orange rind
2 teaspoons of Cacao (reserve additional tablespoon for dusting truffles)
1 teaspoon cinnamon
1 teaspoon sea salt
1 tablespoon finely chopped Goji berries (also in mini Cuisinart)

INSTRUCTIONS

1. Line a plate sheet pan or plate with plastic wrap and set aside.

2. In a large bowl, mix the Mars/Venus shake mix, molasses and oil until smooth.

3. Add nuts, orange rind, cacao and cinnamon. Mix with a wooden spoon until all is blended.

4. Scoop a heaping teaspoon of truffle mix into clean hands, and mold into ball shapes.

5. Roll ¼ of the balls into cacao powder and place on plate, roll ¼ of the balls into the nuts and place on plate, dust ¼ of the balls with sea salt and place on plate, roll 1/4 in finely chopped Goji berries and place on plate.

6. Cover the plate of truffles with plastic wrap and freeze for 15 minutes before serving. May be served at any time after 15 minutes.

VARIATIONS

Antioxidant Blast Truffle
1 tablespoon of dried blueberries (finely chopped)
1 tablespoon of dried tart cherries (finely chopped)
Add to the Deep Chocolate Truffle recipe above.

Libido Lift Truffle
1 tablespoon Maca powder
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Add to the Deep Chocolate Truffle recipe above.

Gingersnap Truffle
1 teaspoon minced ginger
1 teaspoon ground cloves
½ teaspoon Chinese five-spice
Add to the Deep Chocolate Truffle recipe above

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The Mars Venus shakes are an easy way to establish healthy brain chemistry which supports men and women in the demanding and high stress world of today. The shakes are specially formulated to create a specific and unique balance between essential proteins, carbohydrates, fats, amino acids and dense nutrients that men and women need each day. These decadent shakes are simple to make, and you will feel a remarkable difference immediately.

This month’s shake is a heart smart, healthy skin, free radical damage defense campaign, in a glass.

Benefits of a few ingredients in this shake:

Extra virgin coconut oil is a healthy fat that cannot be stored in the body as fat, only burned as energy. It is high in lauric acid and is an anti-viral food source.

Hazel Nuts are rich in flavor and an excellent source of vitamin E, folate, magnesium, and heart healthy B vitamins and are an abundant natural source of antioxidants. Hazelnuts have a high amount of proanthocyanidins (PAC). These compounds may reduce risk of blood clotting, and have the ability to strengthen blood vessels, suppress platelet stickiness in arteries, reduce the risk of cardiovascular disease, delay the onset of dementia and lower blood pressure.

Molasses is a robust natural sweetener, and an excellent source of essential trace minerals and iron.

Cacao Powder or Nibs is the natural unsweetened state of chocolate which stimulates PEA (love hormone) in the brain. Cacao is a concentrated source of anti-oxidants, magnesium, chromium, vitamin C and iron. (Cacao beans contain 621 anti-oxidants that are very healing for the body and skin).

Maca powder is an adaptagen grown in the high altitudes of Peru. Maca is beneficial for hormonal balance, enhancing the libido, energy and focus.

Pears are an excellent source of water-soluble fiber, which is highly beneficial for your colon health. They contain vitamins A, B1, B2, C, E, folic acid and niacin. Pears are also rich in copper, phosphorus and potassium. The high content of pectin in pears makes it very useful in helping to lower cholesterol levels. Pears also contain a high level of boron. Boron helps the body to retain calcium, thus prevents or retards osteoporosis.

1 serving

INGREDIENTS

2 scoops of Mars/Venus super foods shake mix
1 tablespoon extra virgin coconut oil
1 1/2 teaspoon of Blackstrap molasses
6-8 ounces of hazelnut milk (see recipe below)
1 tablespoon Maca powder
1 tablespoon cacao powder or nibs
½ of a medium size ripe pear (is small use the whole pear)
Filtered water (for desired consistency)
Several ice cubes

DIRECTIONS

1. Put all ingredients in a blender, pulse for three to four beats and blend on high until smooth.

2. Add additional water or hazelnut milk if a thinner consistency is desired.

Hazelnut Nut Milk

INGREDIENTS

2 1/2 cups raw hazel nuts
6 cups of filtered water
1 vanilla bean pod sliced vertically
Pinch of sea salt

DIRECTIONS

1. Place nuts in a blender with filtered water. Scrape the inside paste from the vanilla bean pod into the blender and add a pinch of salt. Secure lid and blend on high until nuts are broken down. Be careful not to over blend, creating friction.

2. Pour the mixture to drain using cheesecloth over a bowl. Squeeze out all remaining liquid from the nut mixture

3. Refrigerate the nut milk.

Brazil nut and almond milk may also be made using this recipe. Almonds however must be soaked for 12 hours and drained and rinsed before blending into milk, as they contain enzyme inhibitors. Add molasses is desired for sweeter milk

Note: save your nut pulp to use in other recipes, granola etc. This pulp will freeze nicely to add into dishes and stews.

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Wild salmon contains omega-3 fatty acids and is an excellent source of selenium, protein, niacin, vitamins B12 and B6, magnesium and phosphorous.

Ancho powder which is derived from the Poblano peppers has a mild, sweet, fruity flavor. Dried Ancho has a dark, brick red to mahogany color and ranges from 3 to 5 on a heat scale of 1 to 10. Health benefits of this brilliant pepper: a natural anti-inflammatory, reduce blood cholesterol, boost immunity and increase the metabolic rate.

Shiitake mushrooms are a symbol of longevity and optimal health in Asian culture. Shiitake mushroom’s active compound is Lentinan which has been known to strengthen the immune system to fight infection and disease and has cancer fighting properties. Shiitake mushrooms are also the top food source of the powerful antioxidant L-ergothioneine (which is not destroyed when cooked) a top free radical scavenger for the body and a top anti-inflammatory for rheumatoid arthritis.

With grapefruit, pine nut, goji berries and dark leafy greens, this dish, which serves six, is a powerhouse palate pleaser.

INGREDIENTS
6 six-ounce skinless wild salmon fillets
Sea salt and freshly ground pepper to taste
2 tablespoons of ancho chile powder
¼ cup scallions, minced
3 tablespoons virgin olive oil
2 cups shiitake mushrooms, trimmed and sliced
1 tablespoon garlic, minced
½ ounce white wine or sherry
1 bunch watercress/arugula or dark leafy greens
¼ cup cilantro chopped
2 pink grapefruits, peeled and cut into segments
¼ cup Goji Berries chopped
¼ cup pine nuts raw

INSTRUCTIONS
1. Preheat oven to 400. Season salmon with salt, pepper and ancho chile powder on both sides . Gently pat with finger tips.

2. Coat the filets on one side only with scallion to create a crust.

3. In a large sauté pan, heat 2 tablespoons of olive oil with high heat. Add fillets crust side down first, and sear for 3 minutes or until golden brown. Flip over and transfer to a large baking dish and place in the oven for roughly 10 minutes or until center is slightly pink.

4. In another large sauté pan, heat 1 tablespoon of oil with high heat. Add shiitakes, salt, garlic and pepper and move around for 5 minutes. Deglaze pan with white wine or sherry, allowing mushrooms to absorb and burn off alcohol.

5. In a large bowl, Toss greens with lemon-cleanse vinaigrette and place on each plate.

6. Place Salmon on bed of greens. Spoon mushroom mixture over fillets and garnish with cilantro, grapefruit segments, Goji berries and pine nuts.

Lemon Cleanse Vinaigrette

This refreshing lemon vinaigrette is made with the Mars/Venus super cleanse mix (available at marsvenus.com) is not only irresistibly delicious but an essential part of daily cleansing. This one product eliminates toxic build up in the body and enhances digestion with pre/ probiotics.

In addition to rejuvenating the body’s cells, it is packed with essential minerals and citrus to stimulate the liver.

You may use this recipe to marinate chicken, fish and veggies.

Drinking the super cleanse with 6 oz. of water each morning will improve your well being immensely.

INGREDIENTS
½ cup Virgin Olive Oil
¼ cup raw apple cider vinegar
1 tablespoon freshly grated ginger
1 tablespoon parsley, chopped
Sea salt and freshly cracked pepper to taste
1/8 teaspoon cayenne pepper (add more as desired)
¼ cup Mars/Venus lemon cleanse

INSTRUCTIONS

1. Place apple cider vinegar, ginger, parsley, salt, pepper, cayenne pepper and lemon cleanse mix in a blender and pulse 3-to-4 times. Blend on low and slowly stream the olive oil until emulsified. If the vinaigrette becomes thick- stream in filtered water until desired consistency.

2. Season with additional pepper and salt as desired.

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If you’re like millions of others and have found yourself over indulging this holiday season, here’s a delicious new year’s resolution that comes in a bowl. Today, Mars Venus Living’s resident chef, Ronda Priestner, gives us a simple and practical way to do that with her cleansing vegetable soup recipe. Most of us talk about getting a healthy start to the new year, well here’s a way to do just that.

It’s easy to prepare. It makes a nourishing and tasty meal that’s not only perfect for the first day of a new year, but as a dish that you can enjoy regularly throughout 2010 and beyond.

Start by steaming a blend of your favorite organic vegetables. (All of the following choices are used at John Gray’s Hilltop Ranch during his cleansing retreat programs.) The portions of each ingredient may vary. Remember to always use what is in season from your farmer’s market. Tailor the pick of vegetables to suit your palate.

INGREDIENTS

2 cups Chard roughly chopped
2 cups Kale roughly chopped
2 cups Spinach
2 cups Beet top greens roughly chopped
½ bunch Broccoli cut into ½ inch pieces
3 Zucchini diced
3 Carrots diced
2 large Beets diced (3-5 if small)
1 Onion quartered
3 cloves Garlic
Sea salt and freshly ground pepper to taste
Cayenne pepper to taste

INSTRUCTIONS
1. Steam all of the vegetables together by putting a steamer in the bottom of a large soup pan. Place the carrots, beets, onion, zucchini and garlic at the bottom of the pan, on the steamer as they take a longer time to steam. Place the leafy greens on top.

2. Be certain that the water remains high enough. Add more water as needed. When the vegetables are fork tender, set aside and let cool. Place them in a blender. Add the water used to steam the vegetables to make a puree. Add additional filtered water if needed for desired consistency.

3. When all the vegetables are blended put them back in a pot and adds 2 TBS of coconut oil, sea salt, freshly cracked pepper, and cayenne to taste.

4. Serve hot.

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The Mars Venus shakes are one of the easiest ways to establish healthy brain chemistry, which supports men and women in the demanding and high stress world of today. The shakes are specially formulated to create a specific and unique balance between essential proteins, carbohydrates, fats, amino acids and dense nutrients that men and women need each day. These decadent shakes are simple to make, and you will feel a remarkable difference immediately.

This month’s shake is a powerhouse of defense and cleansing. With its high antioxidant content and purifying qualities, seasonal colds and flu viruses won’t stand a chance.

Benefits of a few ingredients in this shake:

Extra virgin coconut oil is a healthy fat that cannot be stored in the body as fat, only burned as energy. It is high in lauric acid and is an anti-viral food source.

Aloe Vera juice contains healing minerals and anti-inflammatory compounds. It also boosts the production of white blood cells.

Brazil Nuts are high in selenium, a mineral that provides antioxidant protection, and can help fight against cancer and heart disease. Also, Brazil nuts promote a healthy thyroid and colon.

Acai is known as one of the most powerful anti-aging, antioxidant superfoods. Acai is packed full of antioxidants, amino acids and essential fatty acids.

Adja clarity minerals are magnetic sulfate minerals from Mt. Fuji that purify your water and body, and control the growth of Candida, a naturally occurring yeast in the body that can cause many chronic illnesses and maladies when allowed to proliferate unchecked.

Molasses is a robust natural sweetener, and an excellent source of essential trace minerals and iron.

Mint leaves soothe the digestive tract and slow the growth of harmful bacteria and fungi.

1 serving

INGREDIENTS

2 scoops of Mars/Venus superfoods shake mix
1 tablespoon extra virgin coconut oil
2oz. aloe vera juice
3-4 Brazil Nuts
1/4 cup of frozen Acai pulp (no sugar added)—found in health food and specialty grocery stores.
3-4 mint leaves
1/2 teaspoon of Adja clarity minerals (can be found in the Marsvenus.com store under “recommended nutritional supplements”)
1 teaspoon of Blackstrap molasses
6-8oz. filtered water (for desired consistency)
Several ice cubes

DIRECTIONS

1. Put all ingredients in a blender, pulse for three beats and blend until smooth.

2. Add additional water or unsweetened almond milk if a thinner consistency is desired.

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The combination of eggplant and quinoa in this recipe offers not only a unique, nouvelle, scrumptious spin on a classic comfort dish, but a big boost of brain food for both Mars and Venus dinner guests. Here’s why:

Eggplant is abundant with vitamins and minerals and contains other compounds that promote good health. Chlorogenic add is a dominant antioxidant compound in eggplant and is known for its great capacity to fight free radicals and to lower LDL (bad) cholesterol. Chlorogenic acid is also antimutagenic, which means it can protect cells from mutating into cancer cells. It is also known to be antiviral as well.

Further, eggplant is an excellent source of dietary fiber, which assists in good colon health and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, foliate and vitamin C. Finally eggplant is rich in brain-loving minerals, boasting a large quantity of magnesium, potassium, calcium and phosphorous.

Quinoa is a gluten-free, grain-like seed that is commonly mistaken as a grain. Quinoa is actually a relative of leafy green vegetables such as kale, spinach, and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” Quinoa is complete protein containing all nine essential amino acids required by the body as building blocks for muscles. It contains more enzymes, vitamins, minerals, fiber, antioxidants, and phytonutrients than most other grains.

This recipe, which makes six servings, is one palate pleaser that will stimulate your brain!

EGGPLANT MIXTURE INGREDIENTS

1 eggplant (roughly one pound, peeled and diced)
1 tablespoon extra virgin olive oil (first cold pressed)
½ teaspoon coriander
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 garlic clove (roughly chopped)
1 tablespoon fresh basil (chopped)
1 tablespoon fresh parsley (chopped)
Celtic sea salt and fresh ground pepper to taste.

QUINOA AND VEGETABLE MEDLEY INGREDIENTS

1 tablespoon extra virgin olive oil (first cold pressed)
1 small while onion (diced)
1 cup sliced crimini mushrooms
1 garlic clove (peeled and chopped)
1 zucchini (diced)
1 yellow squash (diced)
2 cups cooked red quinoa
½ cup chopped tomatoes
1 tablespoon fresh thyme (chopped)
1 cup fresh arugula or spinach
½ cup grated Parmesan cheese (optional)
3 large green bell peppers, halved lengthwise (stem, seeds, and thick ribs removed)
3 large red bell peppers, halved lengthwise (stem, seeds, and thick ribs removed)
1/2 cup of water of vegetable broth

EGGPLANT MIXTURE INSTRUCTIONS

1. Sprinkle the diced eggplant with sea salt. Place in a colander and let sit for about 45 minutes to drain any bitterness.

2. Heat 1 tablespoon of olive oil in a sauté pan over low heat. Add eggplant, coriander, cayenne pepper, cumin and garlic and sauté eggplant until tender.

3. Transfer to a bowl and mash with a fork, or pulse in a food processor or blender.

4. Add fresh basil and parsley and stir. Salt and pepper to taste. Set aside.

QUINOA AND VEGETABLE MEDLEY INSTRUCTIONS

1. Preheat oven to 350. In a large skillet over medium heat, add 1 tablespoon of olive oil. When oil is hot, add onions, mushrooms and garlic and sauté until mushrooms are golden brown.

2. Add in zucchini, yellow squash, quinoa, tomatoes, and continue to cook until the vegetables are somewhat tender (slightly al dente). Remove from heat.

ASSEMBLY

1. Arrange the peppers hollow ends up in a baking dish. Spoon in roughly ¼ cup of eggplant into the bottom of each pepper.

2. Add quinoa and vegetable mix to fill in rest of each pepper. Sprinkle with Parmesan cheese (optional).

3. Add vegetable broth to baking dish covering the bottom of the peppers. Cover tightly with aluminum foil. Bake until peppers are tender, 40-45 minutes. Serve warm.

NOTES: This dish will freeze nicely for busy days when you’re not able to cook. Any leftover eggplant mix is a wonderful dip or spread.

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