Something to make quinoa edible

It has taken me sooooo long to accept quinoa. Empires have risen and fallen in less time! Until recently I just found it such a noxious, smug, self satisfied grain. And yes before you ask I do have a tendency to personify my meals! Unfortunately because quinoa is an excellent source of plant protein and there's only so many lentils a girl can eat I knew it was time to branch out. But UGH! It looks like frog spaw and tastes (I imagine) just like to too!

Luckily, I have stumbled upon a remedy - parsley pesto. Add two good handfuls of parsley, half a garlic clove (you don't want to smell like your lunch all day), a handful of almonds and a squeeze of lemon to a fast running blender. When it's become a pulse slowly add olive oil (or coconut) until it reaches a consistency you find edible. I keep mine chunky because I like a bite, and honestly, it disguises the quinoa better! Both parsley and almonds have excellent anti-oxidant properties (parsley contains them and almonds activate them) which is an added bonus!

There is no image for this recipe because quite honestly, it looked like frogspawn had been mushed into grass then scraped on to my plate and I'm really not dedicated enough to this blogging business to spend hours making the images 'just so'. You'll just have to trust me that it was yummy! It's equally yummy with coriander or a mix of both herbs.

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Irresistible!

Yum! I've been sick for a few days, and if I'm honest I've been relishing all the pampering! But enough is enough! I decided to get my body back in order with this Super Bowl. Chopped coconut, blueberries, watermelon, kiwi and satsuma segments. Delish! Watermelon and kiwi are A-MAZ-ING together, I'd happily eat them all day! I had this with celery and cottage cheese on crackers for the friendly bacteria and a kick of protein. It was detox central today, so I should be better in no time!

 

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Hearty, healthy salad

This is a perfect salad for a quick packed lunch. The ingredients hold really well and taste better with time!

Start by rinsing a half can of puy lentils. Next chop up the tomatoes, some yellow pepper, a few baby corns (real name anyone?), a good chunk of cucumber, some feta cheese, half an avocado and a small amount of red onion. Toss this with your greens (your choice but something neutral like spinach or beets lets the other flavours out). You need a good bunch or parsley in here too; adds a surprising bite.

Now drizzle on the dressing, a basic one like equal parts olive oil and balsamic vinegar is perfect. Finish with a squeeze of lemon and maybe some salt.

I love the balance of protein, fats and vegetables in this recipe, it really fills you up for the afternoon! Enjoy!

 

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In which the girl cooks

Nom nom nom

Hmm, maybe cooks is a bit of an over statment? Moslty it was chopping and mixing...all the better! Anywho, recipe for you...

Toast a good handful of cashew nuts. While they're toasting, grate one large carrot and two radishes. Now take the cashews off the heat. Chop up cherry tomatoes, a few spring onions, a red pepper and an avocado, open a can of chopped pineapple. Toss all these together and voila...salad.

Now on to the dressing. Mix together a good dollop of peanut butter and grated ginger (about 2tbs each), grate in a chilli, squeeze in a lime, add a little oil and red wine vinegar to loosen it up. Voila...dressing

Mix the whole lot together and let it flavour up (30 mins)!

As with all my recipes, the quantities are vague, so taste as you go and decide what you like. For added protein toss it with quinoa, lentils or beans. Or if your Gentleman, is like mine and doesn't consider dinner a meal unless their is flesh on his plate this is gorgeous with baked white fish, or griddled chicken that's been marinated in soy sauce and chilli.

 

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