Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes till all the water is absorbed
Remove cooked quinoa from pot, place in a large bowl and let cool.\
Combine olive oil,, lime juice, cumin and sea salt in a small bowl. Whisk together and pour over cooled quinoa. Toss together.
Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.
Find Kale a little tough?
Massage the kale ribbons between your hands with a little olive oil and sea salt...it will change how you feel about kale☺
Preheat oven to 350 degrees. Lightly coat each unpeeled beet with olive oil and sprinkle lightly with sea salt. Wrap in foil and roast beets until tender. Remove from oven and allow to cool slightly. While still warm, unwrap from foil and rub with your hands, the skin will easily peel off.
Place walnuts into a small glass baking dish and roast in the oven for 10 to 12 minutes – watch carefully so they don’t burn! Let cool completely. Place into the bowl with the beets and kale.
In a small bowl, whisk together the ingredients for the dressing. Pour over beets, kale or spinach and walnuts and toss. Top with feta cheese.
Quinoa is a high energy grain - actually it's a seed, that is a complete protein, high in calcium and easy to digest. Quinoa is also high in the amino acid lysine so include in your diet often if you suffer from outbreaks of cold sores. I have substituted some of the ingredients in this recipe with several kinds of dried fruits, nuts or raw vegetables. You could use salmon or leftover turkey in place of the chicken or even leave out the meat completely!
Toss all ingredients together and serve over lettuce leaves.
This recipe is taken from one of my favorite cookbooks, Nourishing Meals by Alissa Segersten. Incorporating sea vegetables into your weekly diet is one of the healthiest things you can do. Seaweed is a rich source of iodine – a mineral needed to make thyroid hormones. Arame is also a particularly rich source of a carotenoid called fucoxanthin which has been researched for its effects on increasing the burning of body fat as well as having anti-cancer and anti-diabetic effects as well.
Place arame into a small pot and cover with about 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes. Remove from heat and pour through a fine mesh strainer. Set the strainer over the pot to finish draining and cool while you prepare the other ingredients.
Cut the cucumbers in half lengthwise, then slice into thin half moons, place them into a medium sized bowl. Add the cooked arame and remaining ingredients. Taste and adjust salt and vinegar if necessary.
Store in a covered glass container in your refrigerator for up to 3 days.
Yield: 6 servings
... a quick and simple salad full of nutritional value that is easily added to many a meal!
Serves 4 to 6
6 cups arugula leaves
2 cups mixed greens
1/2 cup pumpkin seeds, toasted
1 small red bell pepper, sliced into rounds
1 avocado cubed
3 to 4 green onions, sliced
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 tablespoon brown rice vinegar or apple cider vinegar
1 to 2 teaspoons lime zest
1 glove garlic, crushed
1/4 teaspoon sea salt and ground cumin
Rinse the greens and spin dry.
In a skillet, toast the pumpkin seeds over medium-low heat until you hear a 'pop'. Allow to cool. Place the pumpkin seeds, roasted red pepper strips, avocado cubes, and green onion in the salad bowl with the greens.
Place all ingredients for the dressing into a small bowl and whisk. Toss the salad with the dressing just before serving.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.