Tag Archive: cumin

Thank you to all the participants for submitting your healthy recipes.  We had a great time going through each recipe.  Choosing a winner was a difficult task! But we are confident that we made the right choice and we hope you agree.  Check back frequently for future contests for your chance to win!

Kristie has kindly requested that we donate the $25 dollars to Whiz Kids charity instead of receiving the Whole Foods Gift Card.

Thank you Kristie!

Here is Her Recipe and Photograph:

  • 3 acorn squash
  • 10 baby carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1 apple, chopped finely
  • 1 small red onion, chopped finely
  • 1/2 can black beans
  • 1 cup cooked Quinoa, made according to package directions
  • 2 1/2 tsp cumin
  • 1/2 tbsp garlic grape seed oil
  • 6 tbsp vegetable broth (optional)
  • sea salt and pepper to taste
  1. Preheat oven to 350*
  2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
  3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
  4. Add mixture to cooked squash


  • 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
  • 1 onion diced
  • 1 large tomato diced
  • 2 cloves garlic pressed
  • 1/2 small green chili minced
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili powder
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp tumeric
  • 1 inch of ginger minced
  • 2 tsp grape seed oil
  • 5 sprigs cilantro chopped
  • sea salt to taste


  • Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
  • In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
  • Add garlic, saute another minute
  • Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
  • Add diced tomato and saute covered until it is well cooked
  • Add sea salt
  • With a potato masher, mash this mixture well
  • Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
  • Add eggplant to the onion and tomato mixture in skillet
  • Mix well and cook for another 2 min
  • Garnish with cilantro


  • 8 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 large carrots finely diced
  • 5 cloves garlic, finely chopped
  • 1/4 tsp tumeric
  • 1/2 tsp ground cumin
  • 1 teaspoons chili powder
  • 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
  • 2 (15-ounce) cans diced tomatoes
  • 1/4 cup chopped cilantro
  • sea salt and black pepper to taste


  • Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
  • Add onion, carrots, and garlic and cook about 8 minutes or until onion is translucent
  • Then add bell pepper until it is slightly tender
  • Stir in chili powder, cumin, and tumeric and cook 1 minute, stirring constantly
  • Add lentils, tomatoes and remaining 7 1/4 cups broth
  • Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender
  • Add sea salt and black pepper to taste
  • Uncover and cook 10 minutes longer
  • Stir in cilantro and serve

Serves 8

Cook Time and Prep Time: 60 min

recipe courtesy of wholefoods.com with adjustments made by me!

Mexican Quinoa


  • 1 tablespoon grape seed oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4  teaspoon red chili powder
  • 1 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup diced tomato
  • 1/2 teaspoon taco seasoning (we use blenditup brand)
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • juice of fresh lemon or lime


  • Heat the oil in a pan over medium heat
  • Add the onions and saute until tender and translucent
  • Add the garlic, cumin and chili powder and saute for one minute
  • Add the quinoa, broth, tomato, taco seasoning, salt and pepper and bring to a boil
  • Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes
  • Remove from heat and let sit for 5 minutes
  • Serve and garnish with cilantro and a squeeze of lemon or lime to taste

Prep Time and Cook Time: 35 min

Serves: 4 as a side dish

recipe courtesy of: www.closetcooking.com with adjustments made by me!



  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8-ounce) package tempeh
  • 1 & 1/2 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground curry powder
  • 2 tsp ground cumin
  • 1/2 tsp tumeric
  • 1/2 green jalapeno minced
  • 1 (13.5-ounce) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
  • 1/4 cup chopped cilantro, chopped
  • sea salt to taste



  • Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
  • Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  • Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
  • Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
  • Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
  • Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
  • Reduce heat to medium low, cover and cook 10 minutes.
  • Stir in green beans and return to a simmer, uncovered.
  • Cook about 5 minutes longer or until potatoes and green beans are tender
  • Stir in 3 tablespoons cilantro and salt.
  • To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:


  • 2 green mangoes – sliced as seen in picture
  • 2 tomatoes diced
  • 1/2 red onion finely diced
  • 1/2 cup cilantro finely chopped
  • juice of 1/2 lemon
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp red chili powder
  • sea salt to taste


  • Mix all ingredients in medium sized mixing bowl