Lotus Fine Recipes

 

Organic Granola

  • 2 cups rolled oats 

  • 1 cup quinoa flakes – if quinoa flakes are not easy to find, simply use additional oats 

  • 1/3 cup shredded coconut 

  • 1 tablespoon hemp hearts

  • 1 tablespoon chia seeds

  • 1/4 cup sesame seeds

  • 1/3 cup slivered almonds

  • 1/2 cup chopped walnuts, pecans or hazelnuts

  • 2 tablespoons coconut butter 

  • 4 tablespoons unpasteurized honey or maple syrup

  • 1/2 tablespoon cinnamon 

  • Pinch of sea salt

  • 1/3 cup dark chocolate chunks or dried fruit of your choice for later

  1. Preheat oven to 350 F or 180 C.

  2. Prepare two large baking sheets by lining them with parchment paper.

  3. In a saucepan, over medium heat, combine honey and coconut butter until the mixture is melted.

  4. In a large bowl, combine the rest of the ingredients. Set dried fruit aside for once the granola has cooled.

  5. Pour the honey mixture over the top and mix.

  6. Spread the granola evenly over the two baking sheets and place in hot oven. Bake for about 20-30 minutes, stirring occasionally. 

  7. Let cool and add the dark chocolate or dried fruit such as cherries, blueberries, raisins or cranberries. 

  8. Can be served with milk, yogurt or ice cream.

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Breakfast Parfait

In a parfait or ice cream glass, start with a dollop of honey or maple syrup. 

Make layers as follows:
Greek yogurt, berries, granola. Make the dollops small enough so you can get two full sets of layers. End with granola and drizzle a little extra honey or maple syrup on top.

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Fruit Mini Muffins

Here is a basic muffin mix chock-full of possibilities. There are a number of variations which you can play around with. For this recipe I used the Lotus Fine Quinoa Granola. Feel free to add fresh berries or nuts of your choice.

Ingredients:

  • 1/8 cup butter

  • 2/3 cup apple sauce

  • 2 eggs

  • 1/2 cup maple syrup 

  • 1/3 cup berries (fresh or frozen)

  • 1 tangerine

  • 1 cup whole wheat flour or gluten-free baking mix

  • 1/2 cup Lotus Fine Foods Granola

  • 1 teaspoon baking powder

  • 1/4 table salt

Preheat oven to 350ºF. Cream the butter, and add eggs and maple syrup in a bowl. Add the juice and rind of a tangerine. Mix dry ingredients into another bowl. Blend the dry and wet ingredients together. Using an ice cream scooper, scoop the dough into a mini-muffin tin and bake for about 12 minutes.

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Chocolate Chip Cookies

It will be difficult to stop yourself from eating these hot out of the oven with a glass of cold milk. Maybe you should make a double batch.

Ingredients:

  • 1 cup gluten-free baking flour mix

  • 1/2 Lotus Fine Foods Granola

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon xantham gum

  • 1/2 cup maple syrup

  • 1/3 cup dark chocolate chips 

  • 1 teaspoon vanilla

  • 1/3 cup soft butter

  • 1 egg

Preheat oven to 325 F. Cream butter and add eggs, vanilla and maple syrup in a bowl. Mix dry ingredients into another bowl. Blend the dry and wet ingredients together. Using a mini ice cream scooper transport the dough to a prepared baking sheet (parchment paper is a staple in my house). Cook for about 20 minutes.

Turmeric & Ginger Smoothie

  • 1/2 cup fresh or frozen mango

  • 1 banana, preferably frozen

  • 1 tsp grated ginger

  • 1 tsp grated turmeric

  • 1 scoop vegan protein or collagen powder optional

  • 1 cup (355ml) water, kefir or dairy free milk

In a blender, combine all ingredients and blend. Use powdered turmeric if you don’t have fresh root turmeric.

Tip: Feel free to substitute fresh or frozen pineapple for the mango.

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Beet & Walnut Salad

  • 2 medium beets, cooked, peeled and diced

  • 1/4 cup toasted walnuts

  • 1 package (10 oz) mixed greens

  • 1/2 red onion, thinly sliced

  • 1/4 cup extra-virgin olive oil

  • 1/4 balsamic vinegar

  • 1/4 cup pomegranate seeds or dried cranberries

  • Crumbled goat cheese if desired

  • Pinch of sea salt and pepper

  1. Place beets in the oven at 350 F or in a saucepan with enough water to cover and bring to boil.

  2. Cook for 20-30 minutes or until tender. Roasting in the oven will take slightly longer but they will have a bit more flavor. Cool the beets, dice and set aside.

  3. In a small bowl, whisk balsamic vinegar and olive oil to make the dressing. Season to taste with sea salt and black pepper.

  4. Place all the ingredients in a salad bowl and toss.

Tip: Mix it up by using toasted pumpkin seeds or pecans. Try cooking extra beets and refrigerating for future use.

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Buddha Bowl - Vegan

  • 1 1/4 cups brown rice or quinoa

  • 2 limes, juiced

  • 2 tbsp sesame oil

  • 1 cup frozen shelled edamame, preferably organic

  • 1 1/2 cups trimmed and roughly chopped snow peas or thinly sliced broccoli

  • 1 cup chopped red cabbage or Asian slaw

  • 2 cups leafy greens such as spinach or kale (ribs removed)

  • 1 ripe avocado, halved, pitted and thinly sliced

  • 1/2 cucumber, very thinly sliced

  • Salt and pepper to taste

  • 1/4 cup pesto (see recipe below) to flavor the quinoa

  1. Add the pesto (see below), edamame and peas or broccoli to the cooked brown rice or quinoa.

  2. Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl. Drizzle lightly with olive oil and lemon juice.

  3. When you’re ready to serve, divide the avocado into the bowls. Season with salt and pepper.

Tip: Try substituting the quinoa for brown rice occasionally. You can omit the pesto if you wish and simply season with extra vinaigrette. Feel free to add other veggies you have kicking around.

Pesto

  • 1 cup fresh basil or parsley leaves

  • 3 cloves garlic, peeled

  • 3 tablespoons pine nuts or almonds

  • 1/4 cup freshly grated Parmesan or vegan hard cheese

  • Salt and freshly ground black pepper, to taste

  • 1/3 cup olive oil

  1. Combine basil or parsley, garlic, nuts and parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil until it emulsifies.

Tip: Store pesto in an airtight container in the refrigerator for up to 1 week or freeze. My kids love this pesto when I serve it with noodles, toasted pine nuts and broccoli.

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Macrobiotic Slaw

  • 2 cups thinly sliced Asian cabbage

  • 1 cup thinly sliced red cabbage

  • 1 cup thinly sliced bok choy

  • 3 scallions sliced

  • 1/2 cup cilantro, chopped

  • 1/4 cup toasted sesame seeds or cashews

Miso Dressing:

  • 2 tbsp sesame oil

  • 1 tbsp white miso

  • 2 tbsp non-dairy milk (cashew or oat)

  • 1/4 cup rice wine vinegar or lime juice

  • 1 garlic clove, finely minced

  • Salt and pepper to taste

  1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

  2. Add dressing ingredients to a food processor and blend. Pour dressing into slaw and toss well.

  3. Garnish with seeds and/ or nuts.

Tip: I often have this detox salad for dinner with miso soup when I need a dietary reset.

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Kale & White Bean Stew

  • 1 can or pound dried cannellini beans, soaked and drained

  • 6 cups vegetable broth

  • 1 cup chopped yellow onion

  • 2 chopped garlic cloves

  • 1/2 cup sliced carrots

  • 1/2 cup sliced celery

  • 1 teaspoon finely chopped rosemary

  • 4 cups chopped kale (with spine removed)

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons extra-virgin olive oil

  • 1/4 cup parsley leaves

  • Parmesan, grated (optional)

  • Salt and pepper to taste

  1. Fry onions, garlic, celery and carrots in the olive oil for 5 minutes on medium heat.

  2. Add broth, beans and rosemary. Cover and cook on low heat for about 1 hour.

  3. Stir in kale. Cover and cook on medium until the kale is tender.

  4. Stir in lemon juice, salt and pepper. Serve the soup with fresh parmesan and parsley.