Apple Quinoa Salad

Here’s the thing about quinoa you should definitely keep in mind: it’s naturally coated in saponins, which can impart a strange, bitter-soapy flavor to your dish and, for added fun, can also act as a laxative. Fortunately, for those of us who would rather have the same squeaky-clean effect from a big banana-bran muffin and a double espresso, saponins are easy to remove. If you manage to plan ahead (I’ll admit it, I don’t always get that accomplished), you can soak the quinoa in water overnight and then drain and rinse it away. If you don’t remember to soak it overnight, you can always place it in a fine-meshed strainer and rinse under running water for a few minutes, or for the path of least resistance you can purchase quinoa that’s been pre-rinsed for you. Usually, that includes boxed and/or pre-packaged quinoa, and occasionally with some bulk suppliers.

Apple Quinoa Salad
Makes roughly 4 cups

1 T olive oil
1 shallot, minced
1 c quinoa, rinsed
1 ½ c water
½ c dry white wine
1 t Dijon mustard
½ t fresh thyme, minced
½ t kosher salt
1 t honey
½ t lemon zest
2 T walnut oil
1 T apple cider vinegar
1 T fresh parsley, minced
1 Granny Smith apple, diced
2 stalks celery, diced
1 c wine-soaked raisins
½ c walnuts, toasted
¼ c goat cheese, crumbled (optional)

Heat the olive oil in a large saucepan over medium-low heat. Sweat the minced shallot in the olive oil until translucent, 1-2 minutes.

Add the quinoa, water, and white wine to the shallots. Heat to boiling, then reduce heat and simmer 15 minutes. Remove from heat and let sit for five minutes, then transfer to a large mixing bowl and fluff with a fork.

Combine the Dijon mustard, minced thyme, kosher salt, honey, lemon zest, walnut oil, apple cider vinegar, and parsley in a food processor and emulsify.

Add the diced applies, celery, raisins, and toasted walnuts to the quinoa, then drizzle the emulsified vinaigrette over the mixture. Toss to combine, transfer to an air-tight container, and refrigerate one hour or until chilled. Serve cold, garnished with the goat cheese, if using.

marinade

Hope everyone has been enjoying summer! Its finally here - hooray!

Now that the BBQs are back in biz - here is a great marinade for keebabs, seafood, grilled veggies, or even as a delicious salad dressing. oh so versatile!

1/2 cup packed fresh spearmint leaves

1/2 cup freshly squeezed lemon juice (2 lemons)

4 to 5 garlic cloves, peeled

1 small shallot (optional)

1 teaspoon whole black peppercorns

1 teaspoon sea salt

3/4 cup extra virgin olive oil


ENJOY!!!
-Nicole

A must-read: SUGAR

http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html

Eastern vs. Western Medicine

Explaining the Differences between Oriental Medicine and Western Medicine to Your Patients

by Curry Chaudoir, Dipl.Ac.

Oriental Medicine, which includes the use of exercise, nutrition, acupuncture, Chinese herbs, and massage, has been developing for thousands of years. Although the medicine may seem complex for your patients to understand, it becomes easier if they can grasp logical, basic concepts regarding the simplicity of the body. Use the following with your patients (as you see fit) to explain the differences between conventional Western Medicine and Oriental Medicine.

Oriental Medicine’s view of the body is different than conventional Western Medicine in at least four significant ways:

1. In conventional Western Medicine, more often than not the symptom alone is diagnosed and treated. Whereas in Oriental Medicine, it is always the goal to treat the underlying root cause of manifested symptoms.

2. In conventional Western Medicine, the quantities of bodily substances (for example, the number of Liver enzymes in the blood stream) and images of the body’s internal parts (for example, those images viewed via X-ray or MRI) are the most important diagnostic tools used; in Oriental Medicine, qualities and relationships between systems in the body are the most important diagnostic tools used. The following illustrates this difference: an Acupuncturist may observe – using the diagnostic tools of Oriental Medicine to understand the relationships between bodily systems – that mental stress decreases Liver function, causing the Liver to negatively affect the Heart, which may constrict the blood vessels, in turn leading to high blood pressure. In contrast, a Medical Doctor may check one’s blood pressure, using the systolic and diastolic quantities given to simply indicate that “stress” causes high blood pressure without understanding why the high blood pressure exists, only that the symptom of high blood pressure exists.

3. Conventional Western Medicine is unsurpassed in the diagnosis of health problems; subsequently, conventional Western Medicine is most useful in the treatment of acute, crisis situations. However, it is often unable to effectively resolve chronic conditions, whereas Oriental Medicine is excellent in the diagnosis and treatment of long-term, chronic problems. Additionally, many acute conditions may also benefit from immediate Oriental medical treatment (for example, ankle sprains and similar acute sprains/strains heal rapidly if treated in the first two weeks following the injury).

Upcoming Events

4. Conventional Western Medicine views the body as static and unchanging; Oriental Medicine views the body as dynamic and capable of change in many ways. For example, it is common for a Medical Doctor to say, “You have diabetes and you’ll have to live with it.” An Acupuncturist may say, “Let’s improve Spleen/Pancreatic system function so that the body utilizes more of its own insulin to improve the diabetes.”

This article is an excerpt from the newly released book Oriental Medicine and You by Curry Chaudoir.

Just watched the most inspirational video by Caroline Casey entitled Looking past limits.

Hope you will be equally inspired,
-Nicole

Chlorella is awesome.

Containing more alkaline-promoting chlorophyll than any other plant we know of, chlorella is one of the most powerful superfoods in nature. A freshwater green algae, chlorella's growth rate is unrivaled, making it the fastest growing plant on earth!

But stunning botanical features aside, chlorella is most impressive as a whole food, plant-based supplement. Welcomed by vegetarians as one of the few plant-based sources of vitamin B-12, chlorella is also offers a protein punch, weighing in at 65% protein—complete with all essential amino acids.

Just thought you should know....
-Nicole

The Power of the Brussel

The nutritional low down on BRUSSEL SPROUTS:
1. vit c - one cup has over 160% our recommended intake
2. vit K - 273% of daily value.
Vit K is getting plenty of attnetion as researchers discover more aobut its importance for normal blood clotting, maintaining bone health, preventing calcification of blood vessels and preventing liver and prostate cancer.
3. sulphoraphane - say whaaat? OK- this is a phytonutritient (plant nutrient) formed when you chew on their leaves. This compound boosts our body's detoxification process through activing enzymes, and clear out metabolic waste from our body. That sounds good and important! Studies have shown sulphoraphane may inhibit gowth of colon cancer and help control the spread of late-stage breast cancer cells.
4. Indole-3-carbinol - this wonder is found in all cruciferous veggies. It decreases LDL cholesterol that contributes to plaque formation in arteries.

GREAT! Now let's eat them:

2 tsp olive oil
2 medium onion, sliced
1 tsp oregano and thyme (fresh is best)
sea salt and pepper to taste
2 cups of Brussels sprouts, quartered
2 cups swiss chard leaves and stems, chopped
1/4 c capers
1/4 kalamata olives, pitted and chopped
1 clove garlic minced
1 tbsp balsamic vinegar
1/2 cup pine nuts, toasted

heat oil, add onion, thyme and oregano, season with S &P. Saute 5-10 minutes.
steam brussel sprouts 5mins. Add chard for another 3 mins.
Add steamed veg, capers, olives, and garlic to pan with onion. cook 2-3mins.
Add vinegar, stir, serve with pine nuts on top.

Enjoy it,
-Nicole (())