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Healthy Easter Brunch Recipes

by Organic Spa Magazine

Now that spring has finally sprung, you are probably ready for lighter foods. Here are some healthy suggestions that caught our eye, from a stack of cookbooks that recently came into the office.
Easy to prepare, and pleasing to the eye and palate, if you are having friends and family over this weekend, you’ll want to start with these healthy Easter brunch recipes. Happy Easter!

Egg White Scramble with Curried Goat Cheese and Dandelion Greens

from Pure Food (Clarkson Potter) by Veronica Bosgraaf
The next time you are at the grocery store, spend some extra time looking at the interesting greens. Pick a few that you have never tried before. If you have to, munch on a leaf or two in the store to see what they taste like.
Greens are perhaps the healthiest food on earth, as they provide our bodies with nutrients unmatched in variety and amount. People think they taste bad, but while some types are strong or bitter, most are mild.
Dandelion greens are a great complement to this dish because of their zingy flavor. Like most greens, they deliver powerful antioxidants, calcium, iron, potassium, and vitamins A, C, and K. (NOTE: You can also substitute spinach or arugula greens instead of dandelion greens.)pure food cook book_inline1

4 ounces goat cheese (local, if possible)

1⁄4 teaspoon curry powder

1⁄8 teaspoon sea salt

Pinch of turmeric

1 bunch dandelion greens, coarsely chopped

1 tablespoon grapeseed oil

12 large egg whites, lightly beaten

1. In a small bowl, combine the goat cheese, curry powder, salt, and turmeric. Set aside.
2. Place dandelion greens on individual serving plates and set aside.
3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the egg whites and cook, stirring constantly, scraping the bottom of the pan with a heatproof spatula, until just cooked through, about 4 minutes.
4. Spoon the eggs over the dandelion greens, top with the goat cheese mixture, and serve immediately.
Yield: 4 servings

Strawberry Smooth-n-Tangy ShakeStrawberry Smoothie_inline1

from Raw Energy in a Glass (Storey Publishing) by Stephanie Tourles
Sweet and creamy with a tang of citrus, this apricot-colored shake tastes like dessert in a glass. It’s a classic blend of bright and light flavors favored by children and adults alike that delivers a fruity punch of energizing nutrients so you’re fresh and ready to shine! Fills you up without weighing you down — wonderful for breakfast or an afternoon pick-me-up.

1 cup almond, walnut, or cashew milk

Juice of 2 oranges, tangelos or tangerines

2 medium or 3 small frozen bananas, cut into 1-inch chunks

1 cup frozen strawberries

1 tablespoon raw honey, raw agave nectar, or maple syrup

1 tablespoon raw, unrefined coconut oil

1 teaspoon natural vanilla flavoring

Pinch of sea salt

1. Put the nut milk, orange juice, bananas, strawberries, honey, coconut oil, vanilla, and salt in a blender and puree until smooth and silky, about 30 seconds.
2. Pour into glasses or insulated mugs. This shake is high in natural sugars, so be sure to “chew” each sip, mixing well with your saliva so that it digests with ease.
Yield: 2 servings
A GOOD SOURCE OF: health-promoting antioxidants, vitamins B, C, and E, potassium, phosphorus, magnesium, calcium, manganese, zinc, iron, other trace minerals, tryptophan, healthy fat, natural sugars, and

Quinoa Vegetable Cakesvegan holiday cook book_inline1

Reprinted with permission from Vegan Holiday Cooking from Candle Cafe (Ten Speed Press), by Joy Pierson, Angel Ramos & Jorge Pineda
These savory cakes are well seasoned and hold their shape beautifully. When served with a spring salad, they also make a healthy, delicious lunch or light dinner.

4 cups water

3 bay leaves

2 cups quinoa, rinsed and drained

3 tablespoons extra-virgin olive oil

1 cup diced yellow onions

1 cup peeled and diced carrots

1/2 cup diced celery

1/2 cup seeded and diced red bell pepper

1/2 cup dried bread crumbs

1 tablespoon chopped fresh cilantro

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Bring the water and bay leaves to a boil in a large pot. Add the quinoa, decrease the heat to a simmer, and cook, covered, for 15 to 20 minutes. Remove the bay leaves and set aside the quinoa to cool.
Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and cook until caramelized, about 5 minutes. Add the carrots, celery, and red pepper and cook for an additional 5 minutes. Remove from the heat and set aside.
Preheat the oven to 350°F. Oil a baking sheet.
In a large bowl, mix the quinoa and vegetables together. Transfer half of the mixture to a food processor and blend until smooth. Return it to the bowl and mix together.
Stir in the bread crumbs, cilantro, and salt and pepper. With your hands, form the mixture into 2-inch by 1-inch cakes and put them on the prepared baking sheet. Bake until the cakes are crisp, about 10 minutes. Serve hot.
Yield: 8 to 10 servings
 
*To find more healthy and delicious recipes for all occasions, click here
 

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