Anneke Lemmer Coetzee
LEMONS with THYME
Food Stylist, Photographer and Recipe Creator
̈Red cabbage (very thinly sliced or grated)
Green cabbage (very thinly sliced or grated)
Pickled red onions
̈Quinoa with sautéed mushrooms
̈Red or orange carrots (grated)
Cook 1 cup quinoa according to instructions on package and let cool a bit after cooking.
Preheat the oven to 425°F.
On a baking sheet lined with parchment paper, add acorn squash rings. Sprinkle with garlic granules, olive oil, salt & pepper, cinnamon and paprika.
Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
Add cooked quinoa to mixing bowl. Add salt and pepper to taste, 1 tablespoon lime juice, sprinkle with 1 teaspoon garlic granules, 1⁄2 teaspoon onion powder, 1 teaspoon fresh thyme and add 1 tablespoon olive oil. Mix together.
Gently toss in arugula and almonds with quinoa and scoop into salad bowl.
Top the quinoa with the roasted acorn squash, avocado slices, pear slices.
Garnish with a handful of pomegranate arils, hemp seeds, black seeds, pumpkin seeds and orange zest.
Drizzle with pomegranate vinaigrette.
Add any fruit you like to a glass bottle and fill with water.
Here are a few ideas:
• Kiwi and Lime
• Tangerine and Papaya
• Lemon and Mango
• Blood Orange and Pomegranate