Roatan Ladies Luncheon Recipes

Ladies gathered in the Mangrove Center

Roatan Ladies Luncheon

February Roatan Ladies Luncheon at Upachaya Eco-Lodge & Wellness Resort.

First off I want to thank the Roatan Ladies Luncheon for allowing Upachaya Eco-Lodge and Wellness Resort to host this month’s activity.  We had a full house with 35 women in attendance.   In addition to providing the women a healthy and bountiful lunch, many stayed later and had fun creating their own beauty products during a spa session.

We strive to serve healthy and delicious meals here at Upachaya, and based on the comments we were successful in providing a good meal for the women.  Many have asked me for the recipes of the salads and soup that were served, so this blog today is dedicated to provide you those recipes.

Curried Carrot Cauliflower Soup

Bowl of soup

Curry Carrot Cauliflower Soup

 

I first found this recipe on the Hip Foodie Mom website.  It is a very healthy and tasty treat.  The recipe below will serve 4 to 6 people.  It can be served warm, or as we served it yesterday at room temperature.  On a day like today as chilly as it is here on the island, this soup would be best warmed up a bit.

 

 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder (more for your individual taste)
  • 4 medium carrots, peeled and chopped
  • 2 medium stalks celery, chopped
  • 1/2 cauliflower head, coarsely chopped
  • 1 small onion, coarsely chopped
  • 3 cups vegetable broth
  • 1/2 tablespoon lemon or lime juice
  • salt and pepper to taste

Instructions:

  • 1) Using a heavy bottomed pot, heat the oil and curry powder over medium heat, stirring until fragrant, for about 1 to 2 minutes. Stir in the carrots, celery, cauliflower and onions; toss to coat. Cook, stirring frequently, for about 10 minutes. Pour in the vegetable broth. Stir and bring to a boil. Reduce heat and simmer until the vegetables are very tender, for about 10 minutes. Remove from the heat and let stand for a few minutes.
  • 2) Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree until smooth or the soup has reached the consistency you want. If desired, you can return the pureed soup to the pot to heat through before serving. Season with the lemon/lime juice, salt and pepper and garnish with fresh parsley.

This next salad recipe I’ve served before and always receives rave reviews.  I even had a guest yesterday ask if she could purchase some to take home as she wanted to share with her daughter.  Of course I gave her an extra bowl full for home, no purchasing necessary.  I love to share recipes of the foods we make here at Upachaya.

Asian Quinoa Salad

I found this recipe on a delightful blog site, Two Peas & Their Pod.  This recipe serves 4.

bowl of salad

Asian Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber

Dressing Ingredients

  • 1/4 cup lite soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped green onion
  • 1/4 cup chopped cilantro or culantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • salt and pepper to taste

Instructions:

  • 1) Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  • 2) Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
  • 3) In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro/culantro, sesame seeds, ginger, red pepper flakes, salt and pepper.
  • 4) Pour the dressing over the quinoa salad and stir to combine.

If you are looking for a gluten-free recipe, be sure to use Braggs Aminos, or Tamari as soy sauce is not gluten free.

The last recipe to share today, is one of my recent favorites.  Although the recipe calls for spinach, which by the way is very good, it also works well with leaf lettuce, which is how it was served yesterday.  Credit for this recipe goes to Chelsea from her blog at Chelsea’s Messy Apron.

This salad not only looks pretty, the tastes are exceptional if I do say so myself.

Dish of pasta salad

Asian Quinoa Pasta Salad

Autumn Crunch Pasta Salad

Ingredients

  • 5 ounces fresh spinach (or I substitute leaf lettuce as well)
  • 1 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith apple (I also like Royal Gala)
  • 1 teaspoon lemon juice
  • 1/3 cup pecans toasted or not, your preference
  • Optional: Feta cheese

 

 

Dressing Ingredients

  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2 – 4 tablespoons sugar
  • 1/8 teaspoon paprika
  • 1/8 teaspoon onion powder
  • 1 tablespoon poppyseed

Instructions

  • 1) Cook the pasta according to package directions.
  • 2) While the pasta is cooking, prepare the dressing. In a food processor or blender combine the oil, apple cider vinegar, white wine vinegar, sugar, paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in poppyseeds.
  • 3) Drain the pasta and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  • 4) Chill the dressed pasta in the refrigerator.
  • 5) Meanwhile, combine the cleaned spinach or lettuce with the celery in a large bowl. Add the cranberries and the mandarin oranges.
  • 6) Slice the apple into thin slices and then toss with the lemon juice to prevent them from turning brown. Add to the salad.
  • 7) Pour the dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad dressing.
  • 8) If you want to toast the pecans, place them in a single layer in a dry saucepan over medium heat.  Stir constantly until the nuts are barely fragrant.
  • 9) Top the salad with the pecans and feta cheese and serve.

This salad like most, aren’t very great as leftovers. So if you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss together right before eating.

So, there you have it.  A very healthy choice of salads and soup which are not only vegetarian, but also vegan (if you omit the Feta cheese in the last salad) and provide a lot of good nourishment.  Who would have thought eating vegan could be so yummy, and healthy!

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