Macho Man Loaf

Makes one 9- x 5-inch (2 L) loaf1 red pepper, diced

  • 1 small onion, diced
  • 2 gloves garlic, minced
  • 1/2 cup (125 mL) ketchup
  • 1/4 cup (60 mL) mixed oregano and basil, chopped
  • 1 egg
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1 tsp (5 mL) Himalayan crystal salt
  • 1 tsp (5 mL) ground black pepper
  • 1/2 cup (125 mL) sesame seeds, whole
  • 1/2 cup (125 mL) sesame seeds, ground
  • 1 cup (250 mL) brown rice, cooked

Preparation

  1. Preheat the oven to 350°F (180°C)
  2. Place the red pepper, onion, garlic, ketchup, herbs, egg, olive oil, salt and pepper into a food processor.
  3. Blend until smooth
  4. Place the blended mixture into a large mixing bowl
  5. Add the whole and ground sesame seeds and cooked rice, and mix together
  6. Place the mixture into a 9- x 5-inch (2 L) loaf pan
  7. Bake in the preheated oven for 45 minutes
  8. Top it off with Heart-Healthy Gravy (page 128) for the perfect combo
  9. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Power Food Tip

Add 1/4 cup (60 mL) each of hemp seeds and ground flaxseeds to increase the nutritional punch of this loaf. Why not double the recipe and make two loaves, one for tonight and the other to freeze to enjoy when you need a quick lunch or dinner?

Coconut Quinoa Curry


Makes 8 to 12 servings

  • 3 potatoes, diced
  • 3 sweet potatoes, diced
  • 1 cup (250 mL) quinoa
  • 1 can (14 oz/398 mL) coconut milk
  • 3 cups (750 mL) water
  • Juice of 1/2 lemon
  • 1 large tomato, diced
  • 1/2 zucchini, diced
  • 1/2 broccoli, diced
  • 1 cup (250 mL) spinach
  • 1 can (14 oz/398 mL) corn
  • 1 mango, peeled, pitted and diced
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 2 tbsp (30 mL) each cilantro, basil and rosemary, chopped
  • 1 tbsp (15 mL) prepared mustard
  • 2 tbsp (30 mL) grated ginger
  • 2 tbsp (30 mL) curry powder
  • 1/2 tsp (2 mL) Himalayan crystal salt
  • 1/2 tsp (2 mL) ground black pepper

Preparation

  1. In a medium saucepan, cook the diced potatoes and sweet potatoes in boiling water until tender, about 15 minutes
  2. In a separate saucepan, bring the 1 cup (250 mL) quinoa to a boil in 2 cups (500 mL) water
  3. Reduce heat and simmer covered for 10 minutes
  4. Meanwhile, place all the remaining ingredients into a large pot and simmer for 20 minutes
  5. Add the cooked quinoa and potatoes to the large pot and continue to simmer for an additional 10 minutes
  6. Keep stirring your curry throughout the cooking process
  7. Store any leftovers in an airtight glass container in the refrigerator for up to 3 days
     

Power Food Tip

Garnish each bowl with some freshly ground cashews for extra flavour and a nutritional boost.

Online Bonus
Visit PowerofFood.com to watch a video on how to prepare this recipe.

 

Corn and Black Bean Salad
Makes 3 cups (750 mL)

  • 1 can (14 oz/398 mL) black beans
  • 1 can (14 oz/398 mL) corn
  • 1 cup (250 mL) cherry tomatoes, diced
  • 1/4 cup (60 mL) cilantro, chopped
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/2 small onion, diced
  • 1 tbsp (15 mL) balsamic vinegar
  • 1/2 tsp (2 mL) Himalayan crystal salt
  • 1/2 tsp (2 mL) ground black pepper

 

Preparation

  1. Drain the black beans and corn, and rinse with fresh water
  2. Place the drained beans and corn and the remaining ingredients into a large salad bowl, gently mix together and serve

 

Power Food Tip

To spice up this salad a bit, you can add 1 tsp (5 mL) cayenne pepper. A little bit of heat goes very well with this salad.

 

Power Date Bars
Makes 10 bars

  • 2 cups (500 mL) pitted dates, chopped
  • 2 tbsp (30 mL) water
  • 1/2 cup (125 mL) flaxseeds, ground
  • 1/4 cup (60 mL) sesame seeds, ground
  • 1/4 cup (60 mL) sunflower seeds, ground
  • 1/4 cup (60 mL) hemp seeds
  • 1/4 cup (60 mL) shredded coconut

Preparation

  1. Chop the dates in half to ensure they contain no pits
  2. Place the chopped dates into a food processor with the water and blend for a few seconds
  3. Add all the remaining ingredients and blend together
  4. Line an 8-inch (20 cm) square baking dish with waxed paper or parchment paper
  5. Spread the mixture evenly in the pan about 1 inch (2.5 cm) thick, to be cut into bars once hardened
  6. Refrigerate overnight
  7. Cut into 10 bars and freeze in an airtight glass container, to be eaten as desired

Power Food Tip

Try turning these into a cereal bar by adding 1 cup (250 mL) quinoa flakes to the mix.

Online Bonus
Visit PowerofFood.com to watch a video on how to make these bars.