Posts tagged ‘complete protiens’

November 2, 2011

Coconut Raisin Quinoa Power Breakfast

Prep Time: 20 Min                                                                    

Servings: 3-4

INGREDIENTS: Always use organic when possible.

  • 1 Cup Quinoa
  • 3 Cups Water
  • Coconut Milk (unsweetened or homemade)
  • Coconut Flakes
  • Raisins
  • Cinnamon

Directions:

  1. Bring water to boil and add in Quinoa.
  2. Simmer for 20 minutes or until you see the grain open up.
  3. Cover and let simmer at low temperature for 20-30 minutes.
  4. Drain in strainer.
  5. Serve with coconut milk, coconut flakes, raisins, and cinnamon

You Are What You Eat!

(A Short Bio on the Nutrient Density of the Main Ingredients)

Quinoa:                       Rich in amino acids, a complete protein that includes all nine essential amino acids, good source of manganese, riboflavin, magnesium, iron, copper and phosphorous which is helpful to migraine sufferers and diabetics. An excellent grain rich in fiber and and antioxidants.

Coconut:                      Rich in lauric acid which can protect against virus, yeast, bacteria, fungi and parasites.  Supports immune system, anti-inflammatory and anti-oxidant properties.  Fiber rich meat and oils stimulate metabolism, increase energy and improves thyroid function.  Improves absorption of calcium and magnesium, B vitamins and Vitamins A, D, E, K and beta carotene and amino acids.  Medium chain triglycerides are easy to digest and make them ideal for infants and anyone with digestive and gall bladder problems.

Raisins:                       Phytonutrient research on raisins reveal the unique phenol content that help prevent oxygen-based damage to cells in the body.  One of the top sources of a critical mineral to your health – boron.  (Especially important for women’s bone health and osteoporosis)  Boron is needed to convert estrogens to vitamin D to their most active forms.

April 18, 2011

Real Whole Grains = {Lean}Body | {Lucid}Mind | {Live}Energy

Grains have been the staple food in continents around the world since early civilization. They were a vital source of whole nutrition that delivered vitamins, minerals, enzymes and fiber while providing the body with sustainable energy that was steady and productive.

Staple grains around the world:
Brown Rice
Buckwheat (or Kasha)
Whole Groats (or Oats)
Rolled Oats (or Oatmeal)
Amaranth
Barley (Pearled or Hulled)
Polenta (Cornmeal)
Kamut
Millet
Quinoa
Rye Berry
Spelt
Wheat Berry
Wild Rice

How to buy it:
Organic whole grains can be found in your local Whole Foods, health food store or natural food co-ops in the bulk bins.  They can also be found in pre-packaged form.  Whole grains go a long way in nutrition and value for money.

Cooking tips:
Before cooking your grains make sure to rinse them well and soak them for one to eight hours. This will help digestibility and eliminate phytic acid.

I found an informative article about phytic acid here at the The Nourishing Gourmet blog by Kim Harris.

The basic rule of thumb I use is 1:2 or 1 cup of grains to 2 cups liquid. Some heartier grains need more liquid. Contact me to receive a free downloadable cooking chart of grains.

Cooked grains keep well so it is time efficient to cook a bunch to last a few days. They can be prepared in a variety of ways from breakfast to main meals to desserts (Check out my recipes pages) and are ideal for adding value to your meals.

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