Ramps Smothered Quinoa w grilled Pineapple & Shrooms

Posted by: on Maj 11, 2014 | 20 Comments

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms at www.Earthsprout.com

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms at www.Earthsprout.com

Friends, the love that expanded within the Earthsprouty world after this last post (Difficult Mamahood Times + a Semi-Raw Cake) blew my mind and made my heart swell. Honestly, I think we all felt something grow stronger. Sisterhood grew. You guys gave so much to everyone in the comments and I was yet again reminded of how raw honesty creates paradigm shifts, shifts that are so needed and longed for in this now. A big thank you. Huge.

It all reminded me of these words from ‘A Return To Love’ by Marienne Williamson. Actually I’ve never been much of a quotes-person and if I come upon quotes in a book or such, chances are I skip reading them (I know..). However, in the text below I’ve found something big for us all to soak up and so I thought I ought to share. It’s a peace-infused reminder as we’re both held and pushed into the power of the upcoming full moon. Let’s step up and let’s step into the blinding spirited disco-light that is us. Embarassing 90′s tunes uncluded. Yeah? Yeah.

“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, ‘Who am I to be brilliant, gorgeous, talented, fabulous?’ Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”
– Marianne Williamson

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms at www.Earthsprout.com

Fun & Fabulous Facts

As I looked down on this big power-packed spring-y salad I realised I had yet again created an eat-the-season-meal. Bursts of yellow in contrast to the green, green, green and the occasional flecks of brown mirrors nature at this moment so perfectly. All I see when I look around here in Sweden are the vast fields of canola in bloom and I don’t think I’ll ever see anything more yellow then that (= The Pineapple + Lemon). Next to the canola fields are green lush forests where ramps grow in damp shadows (= The Ramps Smothered Quinoa) but at some places the raw brown earth hasn’t yet been covered with growing crops (=The Grilled Mushrooms). It all looks just like this plate, how brilliant is that?!

I remembered it was a while since I shared a recipe using bears garlic/ramps/wild garlic so we went over to the spot where we and I think everyone in my extended family get our fragrant, wild and free garlic-y ramps. Surrounded with wild garlic, me, Caspian and Fabian picked ourselves a few handfuls, thanked the forest and went home to cook this satisfying and creamy salad full of nutritional powerhouses.

Now I realize that I have blabbed my way through the Fun & Fabulous Facts-section without actually giving you my regular download on a specific ingredient and it’s nutritional universe. Because we don’t want to blab away anymore time that could have been spent under the spring sun let me leave you with a link for my Psycadelic Spring Rolls from two years back. Over there I talk a bunch about the sensational superpowers of wild garlic. Enjoy the recipe and Fun & Fabulous Facts Here. Other then that, my dear friend.

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms at www.Earthsprout.com

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms

Covering grains in raw green sauces is a great trick to sneak more greens into everyday meals without feeling like you need to eat salads all.the.time. This way we can have both the greenified amazing protein- and mineral packed grains and a salad! Or in this case combined on one plate. This is a stress-free meal for the outside times ahead, simply smother quinoa with a green sauce, grill some mushrooms, a lemon and chunky pieces of pineapple (So delicious), add some micro- and leafy greens and you’re ready to go!

Fluffy Quinoa
1 cup white quinoa
1  3/4 cup pure water

1. Rinse Quinoa then bring to a boil with the 1 3/4 cup water, lower temperature and cook for 15 minutes. While the quinoa cooks, prepare the raw sauce below.
2. Once cooked add the raw sauce (below) to the quinoa, gently stir to cover and let sit for 5 minutes before making the salad.

Raw Ramps Sauce
40 leaves of ramps/wild garlic
4 handful cilantro (stems + leaves)
1 clove garlic, finely minced
1 tbsp light miso
2 pinches good quality salt
2 tbsp virgin olive oil

1.Rinse and roughly chop greens and blend all ingredients into a sauce. Easiest done using an immersion blender.

For the grilled additions
1 pineapple
1/2 spicy fresh chili
1 tsp maple syrup
1 lemon, divided in two
400 g fresh shrooms like portabello or small button mushrooms 
pinch good quality salt
pinch freshly cracked black pepper
pinch dried chili flakes

1. With a sharp knife, cut off the leaves and about a 1/2 inch of the top and bottom of the pineapple. Turn the pineapple upright onto it’s base and slice down to the bottom of the fruit slightly turning your knife at the top and bottom to follow the curved shape of the fruit. Stay close to the black ”eyes” that run down the sides so you don’t waste too much of the pineapple.
2. Now cut the pineapple lengthwise into approx. 8 chunks. Add these to a plate.
3. Thinly slice the fresh chili, add to a small glass with the maple syrup and a pinch of salt. Stir then drizzle over the pineapple and gently rub into the chunks or fruit.
4. Wipe mushrooms with a damp paper towel, cut off their stems and add salt, pepper and chili flakes onto the bottom side.
5. When the grill is ready, grill the mushrooms, lemon and pineapple for about 4 minutes on each side. Lemon is only grilled on one side.

Fresh additions
2 handful micro- and leafy greens (I choose sunflower shoots and mache lettuce)

To Serve
Arrange the Ramps Smothered Quinoa, Grilled mushrooms and pineapple with the fresh additions on a large serving plate or bowl, squeeze over some lemon juice from the grilled lemon and serve!

Ramps Smothered Quinoa w Grilled Pineapple & Shrooms at www.Earthsprout.com

Get your wild foraging mindset on (or visit whole foods / a farmers market) then smother some quinoa with greens and get the grill going. Put your bare feet on the ground as much a you can and soak up the season for it is good – or you know, pretty darn miraculous.

Here’s to sunshine!

With Greenylicous Love (like a lot)

°°Elenore°°

 

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20 Comments

  1. Sarah
    11 maj, 2014

    This looks so lush, I’ve got some wild garlic in the fridge I’d been thinking pesto for pasta but this looks so much better

    Reply
    • ElenoreEarth
      15 maj, 2014

      Ramps Pesto sure is divine but yeah, it’s fun to try other stuff too :) Hope you’ll give it a go!

      Reply
  2. Michelle @LALLnutrition
    12 maj, 2014

    I love the Raw Ramps Sauce, a lot of greens packed in there – yum! Ramps have become available at my local organic grocer so I will definitely be trying it! Have fun grounding yourself – I got to do it yesterday (finally!).

    Reply
    • ElenoreEarth
      15 maj, 2014

      Isn’t barefoot walking so miraculous!? Gosh, I’m glad you got your grass-ilicious treat:) tehe..

      Reply
  3. Ariela
    13 maj, 2014

    Oh thank you for this wonderful post Elenore. That quote, and the ray of light that is this salad is just what I needed today.

    Reply
    • ElenoreEarth
      15 maj, 2014

      Doesn’t the universe just provide us with what we need?! It’s magic!

      Reply
  4. The Naked Fig
    13 maj, 2014

    I want to eat this everyday! It’s going to require some self control not to. Time to fire up the grill!

    Reply
  5. Ketmala
    13 maj, 2014

    What a refreshing idea to add this raw ramps sauce to the quinoa. Our oyster mushroom log is growing like crazy this week, so I might have to make this recipe tonight. Thanks Elenore for this vibrant spring salad!!!
    I love foraging in our woods as well, the young dandelions are everywhere now and just perfect in salad or morning smoothie. :-)

    Reply
    • ElenoreEarth
      15 maj, 2014

      Dandelions everywhere at our place as well! I’m so curious about the mushroom logs, maybe it’s time I try it! Thanks for the inspiration! Hugs!

      Reply
  6. The Vegan Cookie Fairy
    13 maj, 2014

    I’m seriously thinking of foraging. Lane from Green Spirit Adventures inspired me to start cooking with nettles, and they grow aplenty around Stirling, so that’s what I’ll be doing this weekend!

    Reply
    • ElenoreEarth
      15 maj, 2014

      Oh enioy darling you! Go frolic in the forest! Ps. I’ll check out that blog, don’t know it yet :)

      Reply
  7. Kathleen
    13 maj, 2014

    Love this! I’m going to try it this for full moon night! Thank you!

    Reply
    • ElenoreEarth
      15 maj, 2014

      I hope you liked it, Kathleen! It sure was a magical full moon°

      Reply
  8. Lane | Green Spirit Adventures
    14 maj, 2014

    This looks so delicious! I love the colors – and the photos are beautiful. I’m dying to try the recipe (and, of course, always looking for another excuse to go on a little foraging adventure!). :)

    Reply
    • ElenoreEarth
      15 maj, 2014

      darling you! It seems I can’t comment on your blog but I just wanted to say how beautiful all your nettle pics are! Just so lush and deep!

      Reply
  9. Lisa Naffke Thompson
    14 maj, 2014

    I live in central Florida, what could I use instead of ramps? I don’t believe we have them here.

    Reply
    • ElenoreEarth
      14 maj, 2014

      Hi Lisa! You can use some spring onions, other green herbs, nettle..etc. Let your imagination run wild! Happy cooking!

      Reply
  10. hannah
    15 maj, 2014

    Wow this look amazing! I only just realised ramps were the same as wild garlic just recently – one of those America/Europe things I guess! Anyway can’t wait to make this with wild garlic from my local park.
    Also I’m travelling to Malmo on 1st june for 3 days do you have any top tips?

    Reply
    • ElenoreEarth
      16 maj, 2014

      Hi darling Hannah! I know.. I guess I’m a bit partial to the European ways ;) Oh you are! fabulous! You should def go to Green Matmarknad (a huge amazing foodstore+restaurant) + the whole harbor there
      Uma Bazaar (small lovely organic clothing store)
      Leibling (fun lifestyle/clothing organic store)
      Möllevångstorget (ethnic veggie market in a buzzing neighborhood)
      Raw Food House
      Barista (a very mainstream café chain that’s organic)
      Astrid och Aporna (organic supermarket)

      Some tips for you! Hope you have a lovely time! ps. the library is beauuuutiful too and if your’re in to sourdough bread check out Vendel <3 Biggest hug!

      Reply
      • Hannah
        21 maj, 2014

        Thank you SO much. I’m really excited – I’m going to Copenhagen, Gothenburg, Oslo and malmo too with Emma (coconutandberries.com).

        Btw I’m from London, so I call it wild garlic too and it’s the ramps stuff that confused me for years! I got some wild asparagus recently – really dainty grassy stuff from France. I heard the name asparagus comes from ”sparrows’ grass” cos the birds come down and nibble it. Anyway thought you’d like that :)

        Hugs back (and kisses for your babe ;) )

        Reply

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