Recipes from Book Club Meet-ups



Victoria’s Quinoa Lemon Cake with Lemon Sauce – From Amy McCall – Member – Book Club

This entry was posted on June 28, 2012. Bookmark the permalink. Leave a comment (Edit)

Victoria’s Quinoa Cake with Lemon Sauce

Ingredients for Cake

  • 1 C quinoa
  • 3/4 C couscous
  • 3/4 C raisins
  • 3 C apple juice
  • 3 C water
  • 1/4 t sea salt
  • 1 C rice syrup
  • 1 t vanilla
  • juice of 2 small lemons
  • zest of 2 small lemons
  • 1 T corn oil

Method for Cake

  • place quinoa, couscous, and raisins in a heavy-bottomed saucepan with the apple sauce, water and salt.  Bring to a boil, cover and simmer for 20 minutes or until all the liquid is absorbed.  Add rice syrup, chopped almonds, vanilla, lemon juice, and lemon zest.
  • oil a springform pan with the corn oil and pour mixture into it, pressing well.  Bake at 350 degress for 30-40 minutes.  Allow to cool and unmold.  Searve as a breakfast cake with orange marmalade or as a dessert with lemon sauce (recipe follows)

Ingredients for Lemon Sauce

  • 1/2 C lemon juice
  • 2 T rice syrup
  • 1 T sake
  • 1 t arrowroot

Method for sauce

  • combine all ingredients in a saucepan.  Bring to a boil, lower heat, and simmmer stiring constantly until the sauce thickens.  Transfer to a bowl and allow to cool before serving.

Broccoli Salad (Serves 6) from Sharon Vieyra


  • 1/2 C balsamic vinegar
  • 2 T Dijon mustard
  • 2 T honey
  • 1/4 t salt
  • 1/4 T flaxseed oil
  • 2 T extra-virgin olive oil
  • 2 heads of broccoli
  • 1 small red onion, cut into thin wedges
  • 1/2 C whole almonds, toasted and coarsely chopped
  • 1/2 C dried cranberries
  • 4 ounces chevre goat cheese, crumbled

If raw broccoli florets are too strong for you, steam them for 4 minutes, then rinse in cold water and drain well before adding to the salad.


  • In a large bowl, whisk together the vinegar, mustard and salt  Whisk in the flaxseed and olive oils until well blended.  Set aside.
  • Remove florets from the broccoli and add to the vinaigrette.  Trim the ends of the stalks and, with a vegetable peeler, peel off the thick outer layer.  Shred the stalks with a food processor or by hand.
  • Add the shredded stalks, onions, almonds, and cranberries to the bowl and toss to coat well.  Top with cheese

Nutritional Information:  333 calories, 12 g protein, 33 g carbohydrates, 7 g fiber, 20 g total fat, 4 g saturated fat, 9 mg cholesterol, and 303 mg sodium

Asian Noodle Salad (4 servings) from Alex Jamieson Week in a Weekend Program – from Lisa Kippur


  • 1/4 C low-sodium, gluten-free tamari soy sauce
  • 2 T brown rice syrup or pure maple syrup
  • 1t blackstrap molasses
  • 2 T toasted sesame oil
  • 2 T tahini
  • 1 T chili oil (optional)
  • 2 T brown rice vinegar
  • 1/2 lb gluten-free angel hair, spaghetti, linguine, or other rice noodles
  • 1/2 package firm tofu, drained, cut into 1/2 inch cubes
  • 1 large carrot, grated
  • 1 red bell pepper, seeded and diced
  • 1/2 C sliced green onions


  • Combine the soy sauce and brown rice syrup in a small saucepan over medium heat.  Stir well until the mixture simmers.  Add the molasses, stir well, and return to a simmer.  Remove from the heat.  Add the tofu cubes to the soy mixture, stir carefully to coat, and set aside so the tofu can marinade.
  • Add the sesame oil, tahini, chili oil, and vinegar, and whisk to combine.  Set aside.  Bring a medium pot of water to boil.   Add the noodles, stir well, bring back to a boil and cook according to package directions.
  • Prepare a large mixing bowl with 8 cups of cold water and several ice cubes.  Drain the noodles and plunge into the bowl of ice water to stop the cooking.  Drain the noodles again and remove any ice cubes.
  • Combine the cooled noodles with the sauce, tofu, and 2 T of the soy sauce marinade in a mixing bowl.  Toss well with carrot, bell pepper, and green onions.  Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Refrigerate all in an airtight container and use in 4 days.

Corn and Kidney Bean Chili – Alex Jamieson 


  •  3 ears fresh corn, husks, and silk removed, or 1 10-oz. bag frozen corn
  • 2 T extra virgin olive oil or canola oil
  • 1 medium red onion, medium dice
  • 2 cloves garlic, minced
  • 2 t sea salt
  • 1T chili powder
  • 1 t cumin
  • 1/2 t ground cayenne
  • 1 1/2 C cooked kidney, black, or pinto beans (or 1 15 oz can, rinsed and drained)
  • 1 can (24 oz) plain crushed tomatoes with juice


  • Cut the kernels off the cobs and set aside, or remove the bag of corn from the freezer to begin thawing
  • set a large pot over medium heat and add the oil and onion
  • Saute for 2 minutes, add the corn, garlic, salt, chili powder, cumin, and ground red pepper, stir well and cook for 5 minutes
  • Add the beans and tomatoes to the corn and onion mixture, stir well, and cover.
  • Turn the heat to low, and allow to simmer for 30 minutes
  • Taste and add more salt, chili powder, or ground red pepper as desired.

Serves 4

Tasty Hummus Spread or Dip – Dr. Joel Fuhrman


  • 1 C cooked or canned garbanzo beans (chickpeas)
  • 1 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 2 garlic cloves, finely chopped
  • 1/2 C bean liquid (from the can) or water
  • 1 tsp. horseradish (optional)


Blend all ingredients together in a blender until creamy smooth.

Serve with cut up bell peppers, carrots, cucumber, mary’s gone crackers

Chickpea, Butternut Squash and Red Lentil Stew (submitted by Mary Dando originally clipped from

Check out http;//


  • 2 t cumin seeds
  • 1/2 t chili flakes
  • 2-3 t garam masala
  • 1 T olive oil
  • 1 onion chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 C red lentils
  • 1 quart vegetable broth
  • 1 28 oz can of diced tomatoes
  • 1 butternut squash, peeled and chopped into 3/4 inch cubes
  • 1 C chickpeas
  • juice of one lemon
  • salt and pepper to taste
  • small bunch of cilantro, roughly chopped (save some for garnish)


  • heat a large dutch oven (or saucepan) and dry-fry the cumin, chili flakes and garam masala for 30 seconds or until they start ‘jumping” around the pot and release their aroma.
  • add the olive oil, onion, carrot, garlic and jalapeno and cook for 5 minutes or until the onion and carrot are softened.
  • stir in the lentils, stock, tomatoes and butternut squash, then bring to a boil.  Simmer for 20 minutes or until the lentils have softened.
  • stir in the chickpeas, lemon juice and salt/pepper to taste, heat gently.  Remove from heat and stir in the cilantro.  Serve and finish with a garnish of cilantro.

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