Seasonings Made Simple – Indian Inner Peace

Posted by Tommr
Indian Inner Peace

Note: this is part 3 in a 4 part series – search tag “seasonings” to see all posts.

Kashmiri Lamb Chop & Bengali Spinach

Indian cuisine features a rich blend of spices. I could spend an hour just closing my eyes and savoring the scent of each of them. Cumin, turmeric, coriander, cinnamon, ginger, all so hypnotic!

Each is renowned in it’s own right for benefits ranging from digestive support (ginger) to anti-inflammatory properties (turmeric). So aside from being a delight to the senses, it is a very healthy way to eat.

One of the key techniques is to fry the spices first before adding food ingredients. This deepens the flavor incredibly. Ghee, or clarified butter, is the cooking medium of choice due to it’s light flavor and ability to withstand high heat. Vegetable oil is on OK substitute if necessary.

Here is the guide that follows the same format as the other posts in the series:

Indian Inner Peace

OILS:           Ghee   Vegetable Oil     Butter

SOUR:          Lemon or Lime Juice

SAVORY:          Ginger   Jalapeno    Garlic Chili Powder

HERBS & SPICES:

Cilantro   Mint    Cumin     Coriander   Garam Masala   Nutmeg    Cinnamon

Turmeric   Black Mustard Seed     Cumin Seed      Fennel Seed

SWEETNERS:    Maple Syrup     Brown Sugar     Cardamom

EXTRAS:          Raisins     Shredded Coconut

NUTS:          Almonds     Cashews          Filberts

DAIRY:          Yogurt          Cottage Cheese          Crème Fraiche

VEGETABLES: Eggplant   Spinach          Cauliflower    Carrots   Tomato   Onion   Potato

Butternut Squash    Cabbage     Lentils   Chick Peas  Cucumber

GRAINS:           Basmati Rice

Here are some examples. Remember, cooking is one part recipe & 4 parts inspiration. Let the spirit flow through you and into the food you are preparing.

~ Heat Ghee or Oil in a non-stick skillet and add some Cumin Seed, Mustard Seeds, and Brown Sugar to the pan. When the sugar has caramelized, add minced Jalapeno Pepper, and Garam Masala. Cook Briefly and then add steamed Spinach (be sure to drain it thoroughly). Add Shredded Coconut and Blanched Almonds and mix together well. Serve with a sprinkle of Nutmeg and squirt of Fresh Lemon.

~ Combine Lentils, water, Ground Coriander and sliced Fresh Ginger in a small saucepan and bring to a boil. Cover and reduce heat and cook until lentils are tender (20 minutes for red or up to 45 for brown). Serve over steamed Basmati Rice.

 ~ Mash a freshly baked Butternut Squash into a puree (or use frozen winter squash, completely thawed). Season with Turmeric, Cayenne, Nutmeg, Ginger, and Orange Juice. Heat Oil or Ghee in a non-stick Skillet,  add some Brown Sugar and cook until it turns reddish brown. Toss in some seeded and chopped Fresh Tomatoes and cook until shiny. Mix in the seasoned Puree and heat thoroughly.

Namaste~

 MGH Tags: cleanse, skin

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“Ponder The Plate”

Posted by Tommr

Regarding conciousness and diet, I want to share a practice I have begun recently which I call “ponder the plate”. As I sit down to eat what ever is before me, I ponder where it really came from and what it took to get it to my kitchen.
For example, I made a simple dish called Cabbage Sabzi. Of course there was the cabbage which likely was grown on a medium scale farm here in Colorado over the course of 60-65 days and harvested, trimmed, and sent to the produce aisle in City Market. Also some red bell pepper that likely followed a similar path along with a few carrots. The seasoning for the dish, black mustard seeds and crushed red pepper involved a bit more processing to be harvested, dried, and separated from the rest of the plant before I could use them. The dish also includes almonds that grew on a tree probably in CA, again requiring a pit of processing to before arriving, shelled and dry roasted on the shelf. All of these are cooked in ghee. The ghee began as grass eaten by a cow, milked by a “farmer” (OK, probably a machine), turned into butter, subsequently clarified by me, and now ready to cook with. Finally, there is the coconut topping. Grown on a tree very far form the Rocky Mountains, harvested, shredded, dried, and bagged up to be sold to me by the lovely woman at the Indian Market in Denver (Indus Imports on Mississippi at Federal) that I like to go to when I am there, it gets toasted by me & sprinkled over the final dish.
I find it an interesting exercise to follow the origins of each of the items on my plate (cumin rice and chana masala) in a similar fashion.  It strengthens my connection to all the people who help feed me and fosters gratitude for the ability of our Earth to produce such abundance.

Indian Menu of Chana Masala Cabbage Sabzi Butternut Puree

 

 

 

 

 

 

 

 

MGH Tags: cleanse, skin

Category Categories: Healthy Eating Habits  |  Tag Tags: , , ,

Make the Most of Leftovers!

Posted by Tommr

Leftovers can be a thing of beauty when transformed into an exciting new entree! Of course, the time savings alone is good motivation to cook a little extra to begin with and get more milage out of your food efforts.

With a few basics that are easy to keep on hand & just a dash of imagination, yesterday’s roasted chicken can become todays big buriito. So what are some basics to keep on hand for making leftovers into another meal?

1. Tortillas: The possibilities for these Latin staples are endless. Roll up a combo of yesterday’s roasted chicken, a scoop of cooked rice, and some canned black beans to make burritos; for beef fajitas, cut up leftover pot roast, and mix it with sautéed peppers and onions. And for everything-but-the-kitchen-sink nachos, make homemade chips by microwaving flour or corn tortillas: Cut each tortilla into 6 pieces. Arrange in single layer between dry paper towels; cook on High 1 minute.

2. Ready-made pizza crusts: Keep ’em in your freezer, and create original pizzas with everything from roast turkey to extra ground beef from that family-size package. Or toss together bread salad with a baked, cubed crust; roasted veggies; and a dash of dressing.

3. Broth: Soup comes together in a flash with chicken or vegetable broth plus last night’s rice pilaf and frozen veggies. Or throw together a quick “risotto” using 1 cup raw rice, 4 cups broth, and leftover vegetables.

4. Eggs: These amazingly versatile protein packets can turn any entrée extras into a dazzling frittata, omelet, or quiche. Scramble a few with some cooked rice and second-act shrimp, and you don’t have to leave home for Chinese takeout.

5. Lettuce: Transform yesterday’s chicken into a tasty salad with a head of romaine, sliced apple, some toasted nuts, and a drizzle of your favorite dressing. Keep the greens fresh by wrapping them in a damp paper towel and storing in an open plastic bag in the fridge.

6. Canned tomatoes: Nothing comes in more handy at mealtime. Think red rice or gumbo, or revamp day-old pasta with a quick tomato sauce.

7. Ramen noodles: Perfect for a busy weeknight, these squares of noodle cook up in mere minutes, and you can use as much or as little of the flavoring packet as you like. For a savory soup, add thin slices of leftover cooked pork along with a handful each of snow peas and shredded carrot. Or cook the noodles separately, then sauté with the veggies for a simple lo mein.

8. All-purpose baking mix: Everybody loves breakfast for dinner — whip up some pancakes or waffles to go with all of your supper leftovers. Likewise, those bits of meat and vegetables can become a simple stew by simmering with a can of cream of mushroom soup and dropping in dumplings.

Food-safety note: Cooked foods should not be left out for more than 2 hours, so refrigerate promptly. The temperature of reheated leftovers should reach at least 160 degrees F on an instant-read thermometer to make sure any lurking bacteria are killed.

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New Game Plan for Game Night

Posted by Tommr

From backgammon to poker to Taboo, spending a night playing games with friends is fun, relaxing, and an inexpensive way to have a great time. Of course, the same strategies can apply to watching your favorite team on cable too. I wholeheartedly recommend the first format. They say laughter is the best medicine, and laughing together with friends brings the added benefit of social bonding. No matter how you spend the evening, having an appealing variety of foods to enjoy makes the night that much more, well, enjoyable!

First: Keep foods bite sized. Items like shrimp cocktail, cucumber rounds topped with smoked salmon, Belgian endive leaves filled with goat cheese and tomato, mushrooms stuffed with sausage and baked all make easy and popular tidbits.

Choose foods that wont fall apart or make lots of crumbs. While a taco bar may be  a crowd pleas-er, it will be a clean up nightmare for you.

Sliced beef fillets, pork tenderloin, or salmon can all be offered on skewers with dips such as horse radish, mustard or teriyaki. These items can be cooked on the grill ahead of time and served at room temperature.

Next: Think creatively. Don’t worry too much about sticking to a theme. Just be sure to balance rich foods like cheeses or dips with lots of vegetables. Carrot, celery, and red bell pepper all make easy sticks to grab in the middle of the action. A more advanced version could be lightly steamed broccoli or asparagus spears. Soups make a fabulous centerpiece for any casual gathering. Butternut squash soup is my all time favorite for nights like this.

Finally: Time the servings. Build anticipation for each course by bringing out a few items at a time. Just because it’s a smorgasbord, doesn’t mean you have to abandon the idea of eating in courses. Start with light items such as nuts, cheeses, and dips.

Once the games are underway, move on to entree type items like soups or meat skewers. When champions begin to emerge, let them lead the charge to the dessert table where two or three items such as pound cake with berries and whipped cream, chocolate truffles, or simply a few cookies await. Avoid the tempatation to serve ice cream. The coldness will slow down digestion and complicate what may already be meal that is less than ideal for guest’s bellies to handle. You do want to be a host who cares, don’t you?

Cocktails: If on the list for your group,consider making a pitcher of the nights signature drink, such as mojito or even a simple Rum and Coke with fresh lime wedges. Limit the amount if ice you mix in to avoid watering down the“mojo” and instead, provide a bucket of ice to refresh each glass with. Fresh brewed herbal tea makes a great alcohol free alternative.

To Add to the fun and make your life easier, invite guests to bring some of the items that would travel well, such as the lighter courses, desserts, or cocktails.

So gather your friends for game night and laugh away the night as host of a fabulous evening. It’s just what the doctor ordered!

Category Categories: Healthy Eating Habits  |  Tag Tags: , , ,

Italian Inspiration – Seasonings Made Simple

Posted by Tommr

NOTE: This post is one of a four part series. Search for “seasonings” and all posts in the series will show up as they become available. The complete guide featuring 4 cuisines (Italian, Mexican, Asian, & Indian) is available for instant download on the products page.

Seasonings Made Simple is quick, handy guide to help give your meals an ethnic flair. Some of the healthiest eating habits in the world are found in the cuisines included in the guide.

Chicken Picatta with Sauteed Escarole

Herbs (the dried leaves) and spices (the ground seeds) play an important role in healthy eating. Fresh herbs such as parsley & cilantro are good sources if chlorophyl which aids digestion. Spices like turmeric are known for anti-inflamitory benefits, and anything spicy (garlic, chilies, ginger) will speed up your metabolisim.

Vegetables are the king of foods and combine well with both protiens and grains. They are among the best sources of vitamins and minerals. Beans of all types provide a good source of lean, cholestoral free protien and are easily digestible.

The guide is organized into categories:

Oils: describes typical cooking medium best suited for flavor & typical cooking temperatures.

Sour: this important flavor (often missing in American cuisine) helps stimulate digestion & provide balance to a meal so your body gets the signal that it has been nourished. Add the sour component towards the end of cooking or just before serving to keep it bright & fresh.

Savory: Also known as spicy, boosts metabolisim and keeps things lively!

Herbs & Spices: These are the basics for each cuisine listed. Experiment with them. Generally spices are best added early in cooking & herbs toward the middle to keep their delicate flavor.

Extras: Who doesn’t love extras? Toss these goodies in to add sparkle!

Dairy: Used in moderation, dairy provides richness to your meals.

Nuts: Like extras, nuts add sparkle. They also boost the nutritional value of vegetable dishes by adding a source of protien.

Vegetables: These are classics found in listed cuisines. They will round out a meal and provide important vitamins, minerals, and fiber.

Grains: While rice is universal, quinoa (a high protein grain that is a staple of south american cultures) and buckwheat offer a great change of pace and will make your meal really stand out!

So cut up some fresh Vegetables & cook them in an Oil with a Savory element. Season them with Herbs & Spices along with some Nuts or Extras. Serve beside a lean protien such as fish or chicken or over a pile of Grains and presto, Healthy Meals Made Easily! More examples can be found at the end of this guide.

 Italian Inspiration

 OILS:           Olive Oil     Butter

SOUR:          Lemon Juice    Balsamic Vinegar          Red Wine Vinegar

SAVORY:          Garlic    Crushed Red Pepper          Paprika

HERBS & SPICES:          Basil            Parsley          Rosemary          Marjoram          Oregano 

EXTRAS:          Calamata Olives          Sun Dried Tomato             Capers           White Wine

DAIRY:          Romano          Mozzarella            Ricotta          Provolone

NUTS:          Pine Nuts

VEGETABLES:          Zucchini   Eggplant   Red Pepper   Cauliflower   Tomato   Carrot   Peas   Crimini-Mushrooms   New red potatoes   Romaine Lettuce  Spinach  Kale Canellinni Beans   Kidney Beans          Lentils

GRAINS:           Pasta; thicker shapes for heavy sauces, thinner shapes for light sauces                    Arborio Rice (risotto)           Polenta

Here are a few general examples to get you started. Remember, Cooking is 1 part recipe and 5 parts inspiration. Let your own spirit shine through.

~Steam Broccoli Rabe (or Blanch in slated water) and then sautee in Olive Oil with a bit of Garlic & Crushed Red Pepper. Top with Pine Nuts. This works great for Kale, Escarole, and Spinach too.

~Sautee Zuchinni in Olive Oil with Garlic. Stir in some Sun-Dried Tomatoes. Serve over cooked pasta such as Rigatoni and top with a dollop of Ricotta cheese seasoned with salt & pepper.

~Sautee Chopped Kale & Crimini Mushrooms in Garlic and Olive Oil until wilted. Season with Crushed Red Pepper and a spalsh of Cider Vinegar. Mix in Cannelinni Beans (rinsed & drained) and heat through. Works good as a soup. Just add Chicken Broth. I prefer Pacific Foods Organic.

The Mediterranean style of eating is world renowned as one of the 5 healthiest on the planet. Focus on lots of fresh vegetables, beans, whole grains, fish and healthy fats such as olive oil and nuts. You’ll find some great menu plans over on the products page to help you easily put together a Mediterranian feast!

Category Categories: Healthy Eating Habits, recipes  |  Tag Tags: , , , , , , ,

New Game Plan for Game night

Posted by Tommr

From backgamon to poker to Taboo, spneding a night playing games with friends is fun, relaxing, and an inexpensive way to have a great time. Of course, the same strategies can apply to watching your favorite team on cable too. I wholeheartedly recommend the first format. They say laughter is the best medicine, and laughing together with friends brings the added benefit of social bonding. No matter how you spend the evening, having an appealing variety of foods to enjoy makes the night that much more, well, enjoyable!

First: Keep foods bite sized. Items like shrimp coctail, cucumber rounds topped with smoked salmon, Belgian endive leaves filled with goat cheese and tomaoto, mushrooms stuffed with sausage and baked all make easy and popular tidbits.

Choose foods that wont fall apart or make lots of crumbs. While a taco bar may be a crowd pleaser, it will be a clean up nightmare for you.

Sliced beef filets, pork tenderloin, or salmon can all be offered on skewers with dips such as force radish mustard or teriyaki. These items can be cooked on the grill ahead of time and served at room temperature.

Next: think creatively. Don’t worry too much about sticking to a theme. Just be sure to balance rich foods like cheeses or dips with lots of vegetables. Carrot, celery, and red bell pepper all make easy sticks to grab in the middle of the action. A more advanced version could be lightly steamed broccoli or asparagus spears. Soups make a fabulous centerpiece for any casual gathering. Butternut squash soup is my all time favorite for nights like this.

Finally: Time the servings. Build anticipation for each course by bringing out a few items at a time. Just becasuse it’s a smorgasboard, doesn’t mean you have to abandon the idea of eating in courses. Start with light items such as nuts, cheeses, and dips.
Once the games are underway, move on to entee type items like soups or meat skewers. When champions begin to emerge, let them lead the charge to the dessert table where two or three items such as pound cake with berries and whipped cream, chocolate truffles, or simply a few cookies await. Avoid the tempatation to serve ice cream. The coldness will slow down digestion and complicate what may already be meal that is less than ideal for guest’s bellies to handle. You do want to be a host who cares, don’t you?

Cocktails: If on the list for your group,consider making a pitcher of the nights signature drink, such as mojito or even a simple Rum and Coke with fresh lime wedges. Limit the amount if ice you mix in to avoid watering down the “mojo” and instead, provide a bowl of ice to refresh each glass with. Fresh brewed herbal tea makes a great alcohol free alternative.

Category Categories: Tips & Tricks  |  Tag Tags:

Green Red & Yellow Curry exposed

Posted by Tommr

Where do curry colors get their names? It all depends on the ingredients used to make the curry paste. Green Curry (pictured here) uses fresh cilantro, lime leaves, and chilies that give it a green hugh. Yellow Curry uses, among other things, lemon grass, shallots, and ginger resulting in a yellow tone. Red Curry, perhaps the firiest of them all, uses red chilis and garlic.
Green goes well with chicken or shrimp. Yellow pairs well with vegetables and fish, while red compliments the stronger flavor of beef or pork.

Tender chicken and mushrooms surround an island of Jasmine Rice

Tender chicken and mushrooms surround an island of Jasmine Rice

Basic technique is to heat a bit of coconut milk over medium heat until is begins to bubble and release its fragrance. Then stir in a spoonful of curry paste and fry for a few more minutes before adding the primary ingredients of your dish. Continue to cook until the chicken or beef takes on some color, then add in coconut milk and other seasonings you are going to use. Fish Sauce, know as Nam Pla, is key to an authentic Thai taste.

Full recipes for Green Curry can be found in the Thai ebooks on the products page. The books feature an entire menu of dishes that complement each other so you save time searching the web to round out your meal. There is also a time management sheet to help you put the meal together easily in the quickest manner possible.

Now that you read this far, I will give you a secret tip. Thai Curries often call for fresh Thai basil which has a licorice overtone to it. When only regular basil is available, add a pinch of anise seed to the curry pot to mimic the addictive flavor of Thai basil. Be sure to top it all of with freshly ground peanuts (dry roasted, unsalted) like the Thai do!

Category Categories: Healthy Eating Habits, recipes  |  Tag Tags: ,

On digestive fire

Posted by Tommr

Do you eat ice cream after dinner? Drink ice water in restaurants?
These are two sure fire ways to slow down your digestion. Think of your belly like a soup pot. You want a nice warm simmer to burn up your meal and absorb all the nutrition from it.

Putting cold things such as refigerated salads (tuna, chicken, pasta) or even chilled fruit in the pot will clearly slow the process. But what about the meal itself? Do some foods digest better than others? Each food has a “thermal nature” to it. For example, salads are cold natured and best eaten in warmer times of year. Most people recognize this intuitively as evedienced by the popularity of salads for meals in Summer. When eating a salad in winter, it is important to offset its cold nature with a warming food, say a cup of soup or tea. Even adding cooked foods to the salad itself can make a big difference. Try toasted nuts, roasted vegetables, or lean protien such as chicken or fish that is still warm from cooking.

Food Combining plays an important role too. So not only do your choices matter, the items you choose to eat at the same meal merit careful consideration.

Protiens and vegetables combine well and will burn up completely. Think of stir fry like chicken & brocoli. Feels good after you eat it, right?
Protiens and starches are poor partners for your digestive soup pot.
Now think of grilled chicken and baked pototes. That ought to “stick to your ribs”. It is exactly that full, heavy feeling that signals a slow digestive process that can lead to bloating or weight gain.

Vegetables are king and combine with either protiens or starches. So that baked potato topped with steamed brocolli is a reasonable choice. Go ahead, add some butter to the potato and a sprinkle of cheddar cheese over the brocolli, fats and complex carbohydrates are OK together. Pasta with vegatbles works OK too. Just be sure you stick to only 2 oz of dry pasta, the serving size suggested on the box. It may sound like a measly portion, but when you add in lots of vegetables and “extras”, like olives or nuts, the dish will blossom into a satisfying one.

Any of the three categories are fine eaten alone. That’s a “no brainer”. It can also make for a spartan, if not boring meal. When planning a meal, think about how the foods will combine in your digestive system based on what you just learned. Be sure to pay attention to how you feel after eating. This is always the best guidance for you personally.

 

MGH Tags: cleanse, skin

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Fantastic Baked Halibut with Crazy Simple Sauce…

Posted by Tommr

What is a fast easy way to cook fish?

For starters, fish is one of the fastest things you can cook. On the grill, poached, or baked like this recipe here, it cooks in about 10 minutes or less! Be sure to defrost first for best results. Do not overcook fish. Period. You can always cook it more if needed. Once it flakes easily, its done 🙂 So check it often if necessary until you get a feel for the type of fish you are preparing and the cooking method you are using.

Without futher ado, I give you:
Fantastic Baked Halibut with Crazy Simple Sauce…

Combine ½ Cup Chopped onion, 2 cloves minced Garlic, 1 tsp minced ginger,
1 tsp lemon juice, ¼ tsp each ground corriander & chili powder in a small food processor and pulse until well combined. Add 2 Tbsp plain yogurt & pulse once more.

Pour the whole mess over Halibut or other firm white fish such as Cod or Orange Roughy
And bake covered in a non metalic dish at 375 for 8 minutes.
Remove cover, top with chopped fresh Cilantro and bake 8 minutes more until fish flakes easily. Do Not Over Cook J

Serve with pita bread & a sesonal vegetable (green beans, brocoli??) that you steamed while the fish was cooking.

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Savory Quinoa B-fast cooks itself!

Posted by Tommr

“Sweet” breakfasts such as cerals, bagels, or toaster waffles are a set up for a blood sugar crash. Even Oatmeal tends to be flavored with brown sugar or honey. All of these foods have their place and there is no question they have conveinence.

What if you could have a “savory” breakfast that was high in protein, and virtually cooks itself while you get dressed? With just a few minutes to get it on the stove, you can then walk away for 20 minutes till its ready. What we are talking about is a high protein grain originally from South America that digests well and will not spike your blood sugar.

Quinoa, easily available in the bulk section of your favorite store is a staple worth having around. This whole grain has a yummy nutty flavor that is good all by itself. It takes on other flavors really well too. Not only does it make a great change of pace for breakfast, it also makes a great base for salads such as Quinoa & Black Bean. Stir it into soups to give them extra texture and nutrition.

Below is a basic recipe. I encourage you to try the variations and toppings to make a more complete dish that will leave you satisfied and be a great start to your day.

Quinoa Cooking Instructions:

Quinoa is a high protein grain grown in South America. It has a light, nutty flavor and is easily digestible. The small circular grains have a coating of saponin on them that can leave a slightly bitter taste if not rinsed off before cooking.
Once you have a pot of Quinoa cooking on the stove it requires no attention, leaving you free to attend other tasks. When cooked properly, the pan will be very easy to clean. With practice, you will be able to get it started (including variations!) in under 10 minutes.

BASIC INSTRUCTIONS:
(Makes 2 Servings)

2/3 Cup Quinoa
1Cup Water

1) In a 2 quart saucepan with a tight fitting lid, Heat the water to a boil over high heat.
2) While the water is heating, place the quinoa in a mixing bowl and add 3-4 cups of water. Swish the grains around and rub them between your fingers to remove the saponin. Pour off the water, being careful not to let it take too many grains with it. Also be careful that the quinoa does not tumble out of the bowl. A large bowl with sloped sides can make this task easier.
3) Add the washed quinoa to the pan on the stove and return to a boil uncovered.
4) Cover the pan, reduce the heat to low, and set a timer for 20 minutes. Let the grain cook undisturbed.
5) When the timer goes off, remove the pan from the heat and let stand for 3-5 minutes. The Quinoa is now ready to eat.

VARIATIONS:

1) Add a rounded Teaspoon of Curry Powder to the pan after step 3 and stir once to mix.

2) Using a box grater, shred ¾ Cup of zucchini and lay it evenly on top of the Quinoa after step 3.

SERVING SUGGESTIONS:
Try one or more of the following –

1) Add Flax Oil to individual servings. (Note: Flax oil is damaged when heated. Do NOT add flax oil to the entire batch if you will be reheating it at a later time.)

2) Top with chopped fresh Cilantro or Scallions.

3) Add a scoop of Yogurt to individual servings. (Tip: Put the yogurt in a small bowl and allow the chill to come off it while the Quinoa is cooking.)

4) Sprinkle with ground Sesame Seeds or Garam Masala.

    The basic ratio of grain to water

for cooking quinoa is 1 part grain to 1 ½ parts water (the whole process is the same as white rice, in fact). Using this ratio you can prepare whatever quantity you like, very easily. Be sure to use an appropriate sized pan, as the Quinoa will expand by 3 times (1 Cup uncooked will become 3 cups cooked). It is not recommended to try and cook less than ½ Cup of Quinoa, and even that quantity can prove tricky.

Once a batch of plain Quinoa is cooked, it makes a great base for salads and a tasty addition to soups. It will keep, covered, in the refrigerator for 3-4 days. The simplest way to reheat it is to use a small non-stick skillet. Just heat the pan over med-high heat, add the Quinoa and toss gently. You may wish to add a splash or two of water to create a little bit of steam. The whole process should take less than 4-5 minutes.

 

MGH Tags: cleanse

Category Categories: Healthy Eating Habits, recipes  |  Tag Tags: , , , , ,