Acorn Squash and Date with Quinoa in Milk

INGREDIENTS: (4 Servings)

1/3 Acorn Squash, peeled, deseeded, and cubed

2 cups Quinoa

1.5 cups Water

8 Dried Dates, pitted

1/3 cup Pumpkin Seeds

2 cup Milk (to serve)

Honey (to serve)

DIRECTION:

1. To cook the quinoa, rinse it under running water until the water runs clean and not foamy; drain well.  Set the quinoa in a pot with 1.5 cups of water.  Bring it to a boil over high heat.  Once it's boiling, turn the heat to the lowest, cover the lid, and continue to cook for another 15 minutes or until the quinoa becomes fluffy.  It is always better to have a taste test.  Fluff the cooked quinoa with a fork and allow it to cool.

2. Meanwhile, boil another small pot of water.  Add cubed acorn squash.  Cook over high heat until tender; about 8-10 minutes.  Depends on the size of the cubes.

3. To serve, combine quinoa, squash, dates, pumpkin with milk.  Drizzle some honey for the additional sweetness if preferred.

Eggplant Salad with Dandelion Green

INGREDIENTS:

2 cups Dandelion Leaves, rinsed, cut to bite size

1 Chinese Eggplant, cut into 1 cm rounds

1 Avocado, pitted and cut into large chunks

10 Dried Dates, pitted

15 gram Feta Cheese

1 handful Hump Seeds (optional)

1 handful Pumpkin Seeds, toasted

Vegetable Oil (for frying)

DRESSING:

3 tablespoons Balsamic Vinegar

2 Olive Oil

1 tablespoon Agave Syrup

Salt and Pepper

DIRECTION:

1. Heat up 3 tablespoons of vegetable oil on a non-stick pan.  Add eggplants; fry them over medium heat for 5 minutes.  Flip them over and fry for another 5 minutes.  When the eggplants start to give in, press it gently with a spatula to release their juice and allow the juice to evaporate.  Transfer the eggplant to a dish.

2. In a large mixing bowl, add all salad ingredients and dressing.  Toss it gently with clean hands until well combined.  Serve immediately.