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Thursday, March 24, 2011

Elizabeth Blessings' Healthy Recipes

Today, Elizabeth Blessing, M.S.N., co-owner and chief nutritionist for Green B.E.A.N. Delivery, is sharing some of her delicious organic and natural recipes with us.
What is Green B.E.A.N. Delivery? It brings locally grown organic produce & natural groceries directly to homes or offices in Indiana and Ohio. By connecting Midwest food producers with Midwest communities through its year-round home delivery service, the company has created a sustainable network promoting the health of the community, local economy and the environment.

Elizabeth Blessing is the Co-Owner of Green B.E.A.N. Delivery, and she contributes recipes and healthy living tips to the weekly Healthy Times Newsletter. You can find many of these recipes in the Recipe Box. Elizabeth is an accomplished whole foods nutritionist, speaker, and curriculum writer. She has a B.S. in Applied Health-Dietetics from Indiana University, and a M.S. in Nutrition from Bastyr University in Seattle.

Thank you to Elizabeth for these delicious and healthy recipes!

Spring Quinoa Salad


1 cup quinoa, rinsed
2 cups water or vegetable broth
¼ cup shelled English peas
3 radishes, washed, trimmed and thinly sliced
3 green onions, thinly sliced (white and green parts)
½ cup fresh herbs (cilantro, mint, parsley), chopped

¼ cup lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce

In a small saucepan, bring water or broth to a boil. Stir in quinoa, reduce heat to simmer, and cook until water is absorbed, 10 minutes. Remove from heat and allow to cool for 5 minutes.
Meanwhile, make the dressing by whisking together ingredients in a small bowl.
Combine vegetables, fresh herbs, and quinoa in a large salad bowl. Pour dressing over the top and stir to combine. Serves 4 to 6

Asparagus, White Bean, and Penne Pasta


3 tablespoons olive oil
2 cloves garlic, chopped
1 cup crimini mushrooms, sliced
8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
2 cups canned diced tomatoes, lightly drained
2 cups cooked white beans
½ cup coarsely chopped parsley
½ cup grated Parmesan cheese
Juice of ½ lemon
¾ pound penne pasta, cooked and drained
Salt and freshly cracked pepper

In a heavy pot, heat the olive oil until the surface begins to move. Stir in the garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until the asparagus is crisp-tender.
Add the tomatoes, white beans, parsley and Parmesan and simmer for 1 to 2 minutes. Squeeze in the lemon juice. Stir in the pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh parsley. Serves 4


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