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Gwen Foster RecipesMar 8, 2012 | News Archive
From blueberry couscous, to everyone cheese craving with a vegan twist, here are some recipes for your Wellness Journey. Blueberry Couscous Cake
- 6 cups apple juice
- 3 cups couscous
- 1 tablespoon vanilla
- 1 pint blueberries
combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice has been absorbed. Remove from heat. Gently fold the blueberries into hot mix.
Rinse, but do not dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares.
Variations: Use strawberries in a place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices for decorations
Quinoa Black Beans and Corn
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 onion, chopped
- 1 cup frozen corn kernels
- 3 cloves garlic, peeled and chopped
- 2 (15 ounce) can black beans, rinsed and drained
- 3/4 cup uncooked quinoa
- 1 1/2 teaspoon vegetable broth
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 red pepper, diced
- 1/4 teaspoon cayenne pepper
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.
Stir frozen corn into a saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and red peppers.
Pimento Cheese Sauce
- 1 cup water
- 3/4 cashews pieces
- 1 tablespoon tahini
- 3 tablespoons nutritional yeast flakes
- 1 1/4 teaspoon salt
- 2 teaspoons onion powder
- 1 garlic clove
- 1/2 cup pimentos
- 2 tablespoons fresh lemon juice
Blend all ingredients on high until creamy.
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