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February 15, 2014

  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon dried oregano

  • 2-4 cloves garlic, smashed and finely chopped to a paste

  • Sea salt and freshly ground black pepper

  • 1/4 cup organic cold pressed extra-virgin olive oil

  • 1.5 cups red and yellow grape tomatoes, halved

  • 1/3 cup Capers

  • 2 green onions (green and pale green part), thinly sliced

  • 1 small red onion, halved and thinly sliced

  • 1/2 English cucumber, cut into small dice

  • 2 cups Cooked Quinoa

  • 4 tbsp Feta Crumbles

 

    Combine lemon juice, vinegar, oregano and garlic in a small bowl, and then slowly add in the oil while continuing to whisk. Pour dressing over the quinoa and stir well, then adding the rest of the veggies. This mixture can be placed in fridge to cool and allow the flavor to set more, or can also be enjoyed immediately with the feta sprinkled on top.

January 14, 2014

(From ‘The Beauty Detox Foods’ by Kimberly Snyder)

 

  • 2 cups butternut squash, peeled and cubed

  • 2 tsp coconut oil

  • 1/2 tbsp dried rosemary, crushed

  • Sea salt

  • Freshly ground black pepper

  • 1 cup quinoa, soaked overnight and rinsed well

  • 2 cups low sodium vegetable broth

  • 1.5 tbsp lime juice

  • 2.5 tbsp minced fresh parsley

  • 1 tsp minced fresh basil

  • 1/4 cup finely minced purple cabbage

  • 1 large or 2 small avocados, diced

  • Several handfuls of microgreens or clover sprouts, to top

 

   Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes. Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.

 

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