Quinoa Pudding By Dr Andrew Weil Food

QUINOA PUDDING BY DR. ANDREW WEIL

Steps:

• Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
• Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
• Simmer, covered, for 15 minutes.
• Remove from heat and stir in the vanilla extract.
• Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.

QUINOA DESSERT PUDDING

Steps:

• Combine raisins and rum in pot. Bring to boil. Remove from heat. Set aside to plump. Cook quinoa in large pot of boiling water until tender. Drain well.
• Combine quinoa, milk, cream, sugar, salt, cinnamon and nutmeg in heavy large saucepan over medium heat. Bring to boil, stirring frequently. Reduce heat to low. Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes. Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture and whisk to blend. Return mixture to saucepan. Add raisins and rum and continue stirring until mixture is thick (do not boil). Transfer pudding to large glass bowl. Refrigerate until cool. Sprinkle with cinnamon before serving.

CREAMY QUINOA PUDDING

Steps:

• Mix quinoa, soymilk and salt together in a saucepan and bring to a boil.
• Cover and simmer for 20 minutes.
• Add sesame butter and barley malt and mix well.
• Add kudzu or arrowroot and stir constantly until mixture thickens.
• Add vanilla and spices.
• Top with your choice of nuts or fruit. Delicious warm or chilled.

EGGPLANT WALNUT PATE BY DR ANDREW WEIL

Steps:

• Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
• While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
• Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
• Add the ground walnuts and allspice, and process until smooth.
• Season to taste with the salt, and hot pepper sauce.
• Spoon into a small loaf dish and chill several hours or until firm.

QUINOA PUDDING

Steps:

• Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
• Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
• Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.