As you may know, I’m a regular at True Food Kitchen. I just love their healthy meals and delicious smoothies! And thanks to their cookbook True Food: Seasonal, Sustainable, Simple, Pure, I can now also whip up some of their tasty dishes myself. The book features more than 125 recipes by Dr. Andrew Weil, Sam Fox, and Michael Stebner a.k.a. the Doctor, the Restaurateur, and the Chef. Lots of inspiration for nutritious salads, soups, desserts, and more.
One of my favorite dishes at True Food Kitchen is the Kale Salad. Simple, but so tasty. So you can probably understand my excitement when they invited me for a meet and greet with the chef who was going prepare this salad!
While I was there, I immediately got to try some of the new items on their Summer menu. Since True Food Kitchen works with seasonal ingredients, the menu changes every Spring, Summer, Fall, and Winter. This way you get to experience the season’s ripest produce and can constantly try new dishes and flavor combinations (perfect for a regular like me). One of the new dishes on the Summer menu is the vegetarian Heirloom Tomato Pizza with grilled artichoke, roasted garlic, vegan almond ricotta, and black truffle. The crispy crust combined with the fresh tomatoes and smooth ricotta was amazing!
(Heirloom Tomato Pizza)
So the easy part was done, now it was time to put my own cooking skills to the test. One of the recipes I really wanted to try was the Johnny Quinoa Cakes. Ideal for the Sunday brunch! My husband was a little shocked that I didn’t insist on going out for brunch as I usually do on weekends, but he was not going to say no to a home cooked meal. What I love about the recipes is that everything is made from scratch and it’s all very doable. Plus, this recipe made an enormous amount of delicious pancakes so I immediately had my healthy lunch packed for the rest of the week.
(Johnny Quinoa Cakes)
For 12 servings, 2 pancakes each, you’ll need:
- 2 cups red quinoa
- 2 cups all-purpose flour
- 1⁄4 cup evaporated cane sugar
- 2 tablespoons plus 1 1⁄2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon expeller-pressed canola oil
- 2 cups blueberries
- 1 cup Greek-style plain or vanilla nonfat yogurt
- Maple syrup, for serving
- Cook the quinoa according the the instructions and let cool.
- In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk well to combine.
- In a separate bowl, combine the milk, eggs, vanilla, and canola oil. Add to the bowl with the dry ingredients and hand mix until just combined. Add the cooked quinoa, and blend until just combined, taking care not to over mix.
- Let batter rest for up to an hour.
- Lightly brush the cooking surface of a nonstick pan or griddle with canola oil. Pour about 1⁄3 cup of the batter onto the hot pan. Drop several blueberries on top of each pancake. When bubbles form in the batter, flip and cook on the other side until lightly browned. Continue with the remaining batter and blueberries. Serve topped with a dollop of yogurt and maple syrup on the side.