Goji Berry Pecan Scones (Gluten Free and Vegan!)

Sweet, slightly tart and packed with nutrients, goji berries add that tasty je ne sais quoi to these scones. These Himalayan treats contain numerous amino acids, trace minerals, protein and antioxidants. As if that wasn’t enough, they also contain a significant amount of Vitamins A and C, B-complex vitamins, vitamin E and anti-inflammatory agents! Whew! That’s a lot of nutrition packed into one tiny berry! Talk about bang for your berry.

I used rice flour to make these scones gluten free, canola oil and rice milk to make them vegan, and goji berries, cinnamon and pecans to make them delicious! They have a traditional scone texture, while also retaining the perfect amount of moisture. What a tasty and nutritious way to start any day!

Goji Berry Pecan Scones (Gluten Free and Vegan!)
Makes 6 medium/large scones

2c rice flour
1tbsp aluminum free baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp cloves powder
¼ c goji berries
¼ c pecan pieces/chips
1/3 c canola oil
1/3 c agave nectar
1 tbsp vanilla extract
1/3 c rice, soy or almond milk

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a bowl, combine and mix together the dry ingredients (except for goji berries and pecans). In a separate bowl, beat together wet ingredients. Stir the wet ingredients into the dry and mix until just combined. The texture will be crumbly (this is normal!). Stir in goji berries and pecan pieces. Take a handful of dough and knead it together, shaping into a scone, and place on the parchment-lined baking sheet. If you notice the dough becoming too crumbly to form a scone, just add a splash of milk to the dough and continue to knead. After scones are lined up on the baking sheet, bake on the center rack for 20 minutes. Remove the scones promptly from the oven and let cool on a cooling rack. Enjoy!

Asian Quinoa Stir Fry

I don’t know about you, but I easily get sick of using rice in Asian and Indian inspired dishes. Quinoa is a flavorful protein packed substitute. With just a bit of oil and fluffy quinoa, this stir fry is light in weight but rich in taste. A pinch of cayenne pepper accentuates the flavors of the traditional 5 spice blend without adding a spicy heat to the dish. Asian Quinoa Stir Fry
Serves 1 as a meal, 2 as a side dish

1 egg (beaten with a fork)
½ c cooked quinoa
½ stalk of celery (chopped)
¼ bell pepper (chopped)
1 clove of garlic
½ carrot (peeled into ribbons)
¼ c chopped green beans
1c spinach or mache
1/8 tsp Chinese 5 spice
½ tsp extra virgin olive oil (plus extra for drizzling)
Pinch of cayenne pepper (optional)
Salt and Pepper to taste

In a skillet heat ½ tsp olive oil for about 1 minute over medium-high heat.

Smash the garlic clove with a knife and add along with pepper, green beans and celery to the skillet. Cook over medium heat for about 6-7 minutes until the vegetables brown slightly.

Add the cooked quinoa and egg to the skillet and stir continuously to break up and evenly incorporate the egg as it is cooking. When the egg is cooked, stir in the spinach or mache until it wilts slightly.

Turn off the heat, remove the garlic clove and add the 5 spice and cayenne pepper. Drizzle with a bit of olive oil to evenly distribute the spices and to add a bit of moisture to the final product. Finally, add some sea salt and pepper to taste.