Description:
Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls."
Ingredients:
¼ cup dry quinoa
(soaked overnight, drained, rinsed and sprouted for 24 hrs)
1/3 cup lemon juice
2 tbls. Olive oil
1 tsp sea salt
1 clove garlic (chopped fine)
2 cups fresh parsley (chopped fine)
2 cups cucumber (diced)
2 cups tomatoes (diced)
½ cup onion (finely chopped)
¼ cup fresh mint (finely chopped)
Directions:
Rinse and drain sprouted Quinoa. Place quinoa, lemon juice, olive oil, salt and garlic in a serving bowl and stir gently. Add remaining ingredients to bowl and stir gently.
Nutrient Information:
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains
Notes: Tabouleh Salad can be served immediately, or marinated in the fridge for several hours.
Special Diet: Vegetarian
Category: Raw Foods
Submitted By: cleo murray
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| GINGER SWEET POTATO AND COCONUT MILK STEW WITH LENTILS & KALE | Category: Vegetarian Entrees
Description: This sweet potato and coconut milk stew is a glowing and mellow shade of orange with big, vibrant pops of green from kale and cilantro. We use lots of chili and ginger in this stew, along with a bunch of other spices. You get sweetness, spice, earthy vibes, creaminess, satiating texture from the lentils, and a good squeeze of lime rounds everything out. Rounding it out is key.
Coconut milk is naturally sweet and so are sweet potatoes (obviously). I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.
-Chard or mustard greens would also be delicious in place of the kale.
-You already know: I always recommend making your own vegetable stock.
(Note: we swapped out cilantro for parsley in this recipe) | | Full Recipe |
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