What is that?!
After my recent Knowledge + Action Seminar I received this question more than once. "What is that?" In my Foods for Beauty seminar I outlined some of the best things to eat to keep skin clear, nails and hair shiny and strong and our bodies looking and feeling their best. A few of the foods are less than common and needed a bit more instruction for use. So, read the previous post on gorgeous good food and then refer to the list below for explanation and yummy recipe ideas.
GRAINS
Amaranth: Contains loads of calcium and magnesium.
Barley: Good for digestion, low gluten levels.
Kamut: Contains 2x as much protein as wheat, more minerals and essential nutrients.
Millet: High in Iron, Vitamins B and E. Great energy booster.
Quinoa: Lots of protein, low fat.
Rye: Good for baking.
Spelt: Good form immune system and lasting energy.
BEANS
Aduki: High in nutrients, low in calories. High fiber content is good for weight loss.
Mung: Good liver cleanser.
Fava: Great protein source.
Soy: A complete protein with cancer fighting properties.
Lentils: Souper good!
Lentil dahl with vegetables and quinoa
Ingredients Serves 4
1 cup of red split lentils per person
1 cup of quinoa per person
1 tsp turmeric
1 tsp ground ginger
½ tsp ground coriander
pinch of cayenne (very hot so beware!)
half a cauliflower
1 stalk of broccoli
half a swede
1 tsp garam masala
tamari
nori flakes
Method
Rinse the quinoa and put in a pan with 2-3 times the amount of water. Bring to the boil, turn down the heat, cover and simmer until all the water is absorbed (about 40 minutes).
Put the lentils in a large pan with plenty of water. Bring to the boil and skim off any scum that appears. Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.
Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft. Serve the dahl on top of the quinoa and sprinkle with nori flakes.
Quinoa, sprouted chickpeas and baked squash
Ingredients Serves 2
Large Butternut Squash
½ cup Quinoa (cooked) per person
Sprouted chickpeas
Method
Preheat oven to 375 degrees
Stab the squash and bake for 40 minutes.
Cook the quinoa in 2-3 times the amount of water for about 25 minutes until all the water is absorbed. Add the sprouted chickpeas towards the end of cooking.
Meanwhile make a green salad.
Once cooked, serve the quinoa onto plates.
Slice and deseed the squash and place on top of the quinoa and serve with the green salad.
Stir fried mung bean sprouts with vegetables and brown rice
Ingredients Serves 2
1 cup Brown rice
4 carrots, cut into strips
½ head red cabbage, finely shredded
½ head savoy cabbage, finely shredded
1 cup broccoli, cut into small florets
½ red onion, finely diced
1 TBSP fresh ginger, grated
Method
Put the rice on to cook first.
Heat some olive oil in a pan and add the onion and ginger. Cook for a few minutes and then add the other vegetables and some tamari. Cover and steam for a few minutes.
Add some sprouted mung beans and cook for a few minutes.
Serve the vegetables on the rice.
Mung bean stew
Ingredients Serves 4
2 cups mung beans soaked for at least 6 hours
1 onion, peeled and finely chopped
½ tsp turmeric powder
½ tsp cumin
1 wheat-free vegetable stock cube
2 carrots, trimmed, peeled and chopped
half a butternut squash, peeled, deseeded and chopped
1 celery stalk, trimmed and chopped
1 tsp tamari sauce
2 tbsp chopped coriander leaves
Method
Rinse the mung beans thoroughly and drain.
Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
Add the carrot, celery, squash and tamari and simmer for 10 minutes.
Serve with brown rice and sprinkled with coriander leaves.
To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.
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