It was only a matter of time before someone combined the deliciously healthy attributes of guayusa with their culinary expertise to create dishes that are the equivalent of Ecuadorian dance parties for the mouth. Runa couldn't be more pleased that that person was Amie Valpone. With her extensive (not to mention impressive) resume, Amie took her knowledge of 'clean' gluten-free cuisine and her love of guayusa to craft truly delightful dishes. Of course, you're going to need drinks to make your night complete. Runa happily provides you with guayusa cocktail options to put the finishing touches on an already exceptional menu. Buen Provecho!
Garlic Braised Cod with Quinoa
- 1 large onion, halved and sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, sliced
- 2 cups celery, cut into 1 inch pieces
- 1 cup diced tomatoes
- 1/3 cup Runa Ginger Citrus tea, brewed
- 1 Tbsp. white balsamic vinegar
- 1 lb. cod, cut into 2 pieces
- Sprinkle of chili powder
- Sea salt and pepper
- 2 Tbsp. chopped fresh basil
- 1 cup quinoa, cooked
- Slice onion and garlic and set aside.
- Heat brewed tea in a large skillet. Add in chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
- Add garlic and celery and sauté for another minute. Add mushrooms and tomatoes. Stir, cover, and simmer on medium-low heat about 12 minutes until celery is tender.
- Place cod, white balsamic vinegar chili powder, sea salt and pepper on top of celery; simmer covered for another 5 minutes, or until fish is cooked.
- Sprinkle with basil and serve atop a bed of cooked quinoa.
Tea Rice Pudding
- 2 eggs, beaten
- 1 (13.5 ounce) can lite coconut milk
- ¼ cup Runa Guayusa Spice tea, brewed
- ¼ cup sugar
- 2 cups brown rice, cooked
- 1 tsp. vanilla extract
- Zest of 1 medium orange
- ½ tsp. cinnamon
- ¼ tsp. all-spice
- 1/3 cup dried cherries
- 1/3 cup golden raisins
- ¼ cup dried cranberries
- ¼ cup macadamia nuts, toasted and ground
- Preheat oven to 375 degrees F.
- Spray a 9 inch baking dish with cooking spray; set aside.
- In a large mixing bowl, combine eggs, coconut milk, tea, sugar, brown rice, vanilla, orange zest, cinnamon, all-spice, cherries, golden raisins and cranberries; mix well.
- Transfer mixture to prepared baking dish. Cover with foil.
- Bake for 25-30 minutes. Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes.
- Set macadamia nuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind. Remove ground nuts from food processor.
- Sprinkle with ground and toasted macadamia nuts.
- Set aside to cool for a few minutes; Serve warm.
Roasted Butternut Squash with Rosemary
- 1 large butternut squash
- 1 head garlic
- 4 Tbsp. olive oil
- Sea salt and ground pepper
- 1 tsp. lemon juice
- 1 tsp. balsamic vinegar
- ¼ cup Runa Traditional Guayusa tea, brewed
- 1 medium onion
- 1 bulb fennel, sliced
- 3 Tbsp. chopped rosemary
- 4 Tbsp. dried cranberries
- ¼ cup hazelnuts, toasted
- Greek plain yogurt, for topping
- Preheat oven to 375°F.
- Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Drizzle with lemon juice, balsamic vinegar and tea.
- Bake for about 30 minutes, or until well caramelized.
- Peel onion and fennel bulb; cut into large chunks. Coat onions and fennel with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for 15-20 minutes, or until well caramelized. When squash, fennel and onions are done, toss with rosemary, cranberries and toasted hazelnuts.
- Serve warm with a dollop of Greek plain yogurt.
For more recipes that are sure to make your taste buds sing visit Amie's website The Healthy Apple.