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1. Roasted Stuffed Butternut Squash With Tri-Coloured Quinoa, Kale, Chickpeas, Toasted Pine Nuts And Pomegranate Seeds
Butternut Squash is one of Serena’s favorite foods because of its health benefits, its sweet & nutty taste, and its versatility in the kitchen. She includes them in her breakfast, lunch, and dinner, and even dessert sometimes!
This recipe is absolutely delicious! It is more time consuming than some, but worth every minute! “I recommend making this the next time you have friends or family over – they will be so impressed with the aesthetic and taste of the dish!” shares Celebrity Chef Serena Poon.
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Roasted Stuffed Butternut Squash With Tri-Coloured Quinoa, Kale, Chickpeas, Toasted Pine Nuts And Pomegranate Seeds
Ingredients
- 2 ea medium butternut squash, halved, seeds removed
- 4 tsp avocado oil
- 2 tsp extra virgin olive oil
- 1 C tri-colored quinoa (any other quinoa is fine too)
- 1 1/3 C vegetable broth, homemade or low sodium
- 1 bunch curly kale, stems removed, leaves rough chopped
- 2 ea fresh thyme sprigs
- ½ tsp pink Himalayan salt or sea salt, to taste
- ½ tsp freshly ground black pepper, to taste
- ¼ tsp fresh ground white pepper, to taste (optional)
- 15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
- 1 ea medium orange, zested
- ½ each juice of half of the zested orange above
- 1/3 C fresh pomegranate seeds
- ¼ C pine nuts (raw or toasted, optional)
Instructions
- Pre-heat oven to 425F, place rack in the middle of the oven
- Arrange the butternut squash halves, cut side up on an unlined sheet pan
- Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
- Bake uncovered for 55-60minutes, or until fork tender.
- While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
- Place the quinoa in a medium saucepan with the broth and bring to fast simmer.
- Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
- Removed the quinoa from heat (keeping covered with the lid) and allow to sit and steam for another 3 minutes. Remove lid and fluff with a fork.
- Using a large skillet, 1 tsp of extra virgin olive oil over medium heat.
- Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium low.
- Add to the kale the thyme sprigs, salt and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
- Add to the skillet the chickpeas, the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
- Once butternut squash is fork tender and slight caramelized on the edges, remove from the oven and allow to cool (while still on the pan).
- Using heat protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for a later use.
- Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
- Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve! (Reserve any extra stuffing for later use for a buddha bowl)
ALTERNATIVES
- Can use acorn squash instead of butternut squash
- Can use cranberries instead of pomegranate seeds. In this case, add cranberries to the stuffing when adding the quinoa to the kale.
- Can use other nuts instead of pine nuts: chopping toasted hazelnuts, chopped pecans, toasted almond slivers.
- Can add vegan parmesan to the top of the stuffing and warm in the oven for 5 minutes before service.
2. Super Immunity Kale Salad Recipe
As a member of the cabbage family, kale is loaded with vitamins, minerals, fiber, and antioxidants that play proactive roles in our overall well-being. Kale contains vitamins A and C and several other antioxidants that boost your immune system and is also packed with important minerals such as potassium and calcium, which help support and maintain healthy bones. It is also high in magnesium— which is a critical mineral responsible for over 300 enzyme reactions in our bodies. And that is just the tip of the iceberg for what kale can do!
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Super Immunity Kale Salad Recipe
Ingredients
- 1 bunch kale.
- 1 c. cubed butternut squash.
- 1/4 tbsp. olive oil.
- 1/4 tsp salt.
- 1/3 c. toasted pumpkin seeds.
- 1/2 c. pomegranate seeds.
- 1/2 tbsp balsamic vinegar.
Instructions
- If your squash is raw, a simple way to prep butternut squash is by roasting in the oven. Preheat the oven to 400 degrees F, then toss the butternut squash cubes in 1 tbsp of olive oil with a pinch of salt and black pepper. Place in a baking pan and position on a center rack in the oven and let it roast for about 15 mins or until just tender.
- In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes.
- Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine.
- Add the vinegar and toss again.
- Check the seasonings, adding a little more oil and/or vinegar, if needed.
3. Luminous Elixir Green Juice
A go for her celebrity clients!
Many of Serena’s followers asked about her programs and especially her personal healing recovery program.
“This recipe has been a part of my daily regimen for years and especially while I was recovering. When I was too nauseous to eat much, I would try to make sure I had 8-16oz of this juice every day along with some nutrient dense snacks.” adds Serena.
Luminous Elixir Green Juice
Ingredients
- 5–6 leaves Organic Tuscan Kale
- 1/2 Bunch Organic Spinach
- 1/2 Bunch Organic Italian Parsley
- 4 stalks Organic Celery
- 2 Organic Cucumbers (I use Hothouse!)
- 1 head Organic Romaine Lettuce
Instructions
Blend together for the immunity drink.
*OPTIONAL – Can add lemon, ginger or green apple for flavor preference
4. Crispy Baked Veggies Chips With Truffle Guacamole
These crispy baked veggies chips are delicious and paired with this truffle guacamole is to die for!
For the baked veggies chips, Serena recommends making a big batch so you can store them in your pantry for whenever you are craving something salty!
The guacamole is easy to make and will take you less than 5 minutes. Start with the measurements she has provided, and add more salt, pepper, and oil to taste.
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Crispy Baked Veggies Chips With Truffle Guacamole
Ingredients
- 1 Medium Beet
- 1 Medium Zucchini
- 1 bunch Curly Kale
- 1 Large Carrot
- 1 Small Sweet Potato
- 1/2 pound Green beans
- 1/2 tsp sea salt (to taste)
- 1/2 tsp pepper (to taste)
Truffle Guacamole
- 2 large organic avocados
- 1/4 tsp Italian truffle salt (I used one with dried summer truffles)
- 1 tsp Italian White Truffle Extra Virgin Olive Oil
- freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400F.
- Wash and thoroughly dry all vegetables
- Slice all the veggies into uniformly thin slices with a knife or mandolin. In a bowl, toss them with the salt and pepper (oil optional) until evenly coated.
- Spread out sliced veggies on baking pans lined with parchment paper, do not overcrowd the pan.
- Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly golden.
- Remove from heat and cool.
Truffle Guacamole
- In a medium bowl, remove seed and skin of avocados and mashed with a fork
- Add in the truffle salt and black pepper, mix
- Add in the truffle oil, lightly stir to combine
- Garnish with a little freshly ground black pepper on top
5. No-Bake Superfood Cookies
These are Serena’s absolute favorite no-bake superfood cookies! Trust me she made these with Model, Miranda Kerr in one of her videos.
They are super quick, super easy, and will take you less than 30 minutes to prepare. Also, almost all of the ingredients are pantry-friendly and easy to find.
These cookies are mineral-rich, high in protein, full of fiber, packed with antioxidants, vegan AND gluten free, and most importantly – DELICIOUS!
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No-Bake Superfood Cookies
Ingredients
- 1/2 cup coconut sugar
- 2 TB unsweetened nut or seed milk
- 3 TB coconut oil
- 2 TB unsweetened cacao powder (or cocoa powder)
- 1/3 cup unsweetened shredded coconut
- 2 TB raw hemp seeds
- 2 TB raw pumpkin seeds
- 1 cup instant rolled oats (gluten-free option)
- 1/3 cup nut butter (use almond or toasted hazelnut)
- 1/2 tsp pure vanilla extract (alcohol-free option)
- 1 pinch sea salt or Himalayan salt (or 1/8 tsp)
- 2 TB chopped raw pistachios or shredded coconut
Instructions
- Line a baking sheet with parchment paper.
- Add coconut sugar, nut milk, cacao powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently. I use measuring cups and spatula.
- Once the mixture is bubbling, allow to low boil for 1 minute (set a timer).
- Remove pan from heat and add nut butter, oats, hemp seeds, pumpkin seeds, shredded coconut, vanilla extract and salt and stir to combine. Make sure to fully incorporate all ingredients.
- Scoop and drop 1 TB (heaping) amounts of the batter onto the prepared baking sheet and top with chopped raw pistachios and/or additional shredded coconut flakes (optional).
- Let sit at room temperature until cooled and hardened, about 25-30 minutes (depending on the temperature of the room!)
- Store in a sealed, air-tight container at room temperature. Can also store in the refrigerator, but best served fresh and/or at room temp. Keeps for 3-5 days!
