Tofu Quinoa Fresh Rolls With Easy Peanut Sauce

I love the end of spring and beginning of summer. The beginning of summer is always filled with the anticipation of all the good things to come... Sunshine. Farmers market bounty. Picnics. Beach trips. The best action movies of the year. And all of the amazing summer food.

As the weather starts warming up, I naturally start craving lighter foods and wanting to spend less time in the kitchen and more time outside. Can you relate?

And that's where these fresh rolls come in. Fresh rolls are a popular Vietnamese dish and I love them in summertime when fresh basil and cucumber are are season. These fresh rolls involve thin strips of crispy tofu combined with quinoa for a hearty, protein-rich snack or side dish. I love enjoying these with a simple green salad while lounging in the sun. Hooray for (almost) summer.

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Quinoa Lettuce Wraps with Easy Peanut Sauce

Need some motivation to help you eat your veggies? 

Or perhaps you're a bit bored in the quinoa department and are looking for a little recipe inspiration? 

I've got you covered. Today's recipe is fresh quinoa lettuce wraps and an easy peanut sauce that comes together in a snap! You're gonna love these!

For the recipe, be sure to head on over to my guest post at Cooking Quinoa. I love Wendy's blog because she is so creative when it comes to making new recipes with quinoa and creating dishes that the whole family will enjoy. (And who knew there were so many amazing ways to use a single ingredient?!)

Gluten-Free Quinoa Stuffing

Potlucks are always the answer during the holidays. This is already a crazy time of year and planning a holiday party can be stressful enough without having to worry about feeding a large group of people. I am a big fan of potlucks, but it can be tough to find a dish that can transport well, tastes okay hot or cold, and will feed a variety of people with different eating styles.

If you live in Seattle, you usually need to plan a dish that can satisfy meat-eaters, vegetarians, vegans, kids, gluten-free folks, and people with food allergies alike. In the past, lentil loaf was always my go-to potluck item. But lately, I've been eating too much lentil loaf and it was time for something new. Enter quinoa stuffing.

This dish is basically a hearty quinoa salad with the comforting flavors of stuffing and, even better, it fits all the requirements for a potluck.  Protein-packed and healthy without "tasting healthy"? Check. Gluten-free, soy-free, vegan, and satisfying for the carnivores? Check. Mushroom-free for picky eating kids? Check. Now go forth and potluck!
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Whole Grain Quinoa & Lentil Wrap

Sometimes when I have a lot going on in my life I have a hard time sleeping.  I find myself staying up late and cleaning my kitchen pantry, scrubbing out cupboards, and organizing bulk goods into jars.  Even though I accomplish absolutely nothing related to what I am stressing about, nights like this somehow bring me back into balance.   I suppose spending some quality time to myself listening to Neil Diamond doesn't hurt.  Do you ever have nights like this?  Most likely... minus the Neil Diamond?

In one of my recent late-night cleaning episodes I stumbled upon a full jar of tricolor quinoa hiding in the back of my pantry.  It was definitely time to pull this out and put it to use!  The result?  A hearty whole-grain wrap with quinoa, lentils, and tahini sauce.  Perfect for lunch or a quick weekday dinner.

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My Top 5 Tips for Quick, Healthy & Incredibly Easy Meals

I have received a couple of emails from readers asking for tips on how to start cooking more meals from scratch in their kitchen.  I think one of the most intimdating factors for most folks is thinking that cooking from scratch is going to be a huge amount of time.  I won't lie, you will have to devote some time to meal planning, grocery shopping, and basic kitchen prep work.  But, once you stock your kitchen up with some basics and learn a few quick go-to meals for easy breakfasts, lunches, and dinners, cooking from scratch will hardly seem intimidating!  Here are my top tips for making quick, healthy, and easy meals at home.  Whether you are a kitchen newbie or an experienced home chef, hopefully this will inspire and enlighten you!

1. Keep a well-stocked pantry of grains

If you are new to cooking or are hoping to start preparing more meals at home, then cooking your own grains is an easy place to start.  Go to the bulk bins at your local health foods store and stock up on some basics.  I always keep brown rice, red and white quinoa, spelt berries, millet, rolled oats, and brown rice pasta on hand.  Some grains take longer to cook than others (e.g. brown rice), which is why it is important to have a variety so that you can easily prepare something in 15 - 20 minutes (e.g. quinoa) if you don't have much time. 

Grains are great for quick dinner items like thai quinoa salad, kimchi fried rice, millet and aduki bean salad, spicy tofu and spelt berries salad, pineapple fried quinoa, or simple rice and beans.  Every Sunday evening I make a batch of brown rice and/or quinoa for the week.  Having grains already prepared for the week makes weeknight dinner assembly a snap!

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Thai Quinoa Salad

You know those nights when you wake up at 2 am and are unable to fall back to sleep?  Maybe because you are obsessing over your to-do list for the next day.  Or maybe because you started thinking about spring and that led to thoughts of everything that you can't wait to do when the weather starts getting nice again.  Or, perhaps, you are unable to fall back to sleep because you cannot get Bennie and the Jetts to stop playing on repeat in your brain.  Has Elton John ever prevented you from sleeping?  It must just be me.

I discovered last night that it is hard to cure the Bennie-and-the-Jetts-Elton-John-2 am brain.  I tried getting up and reading.  I tried drinking a warm glass of almond milk.  Then I tried making this.  Apparently there might be a 2 am cure.  And it involves quinoa.

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Pineapple Fried Quinoa

Here are a few things that no one needs to know about me.

1. I'm in the middle of a nutritional yeast addiction. I have started having popcorn every night after dinner just because I love the taste of nutritional yeast sprinkled over the top. I was in denial until I found myself sprinkling the nutritional yeast directly into my mouth last night. It might be time to get some help.

2. The Village People are on every workout playlist that I have. What can I say? I like lifting weights to Macho Man.

3. If I could have any pet that I wanted, I would get a pig. Why?  They are incredibly intelligent, caring and beautiful creatures.  My adoration of pigs deeply scares my partner so I suppose that I could settle for a pug instead. Pugs are kinda like pig-puppies in my mind. I think it's the tail.

4. I haven't done a fridge deep-cleaning since I moved into my apartment. And that seems like a long time ago...

5. I started watching Lost on Hulu about three weeks ago.  Right now I'm in the nearing the end of season 3.  You do the math of how many hours of television that equals per day.  On second thought, please don't. 

Besides making me want to sit on my couch for hours on end, Lost has also made me want to eat tropical fruit all day long.  I suppose this wouldn't be a huge problem except for the fact that I live in the Pacific Northwest and make it a point to eat locally as much as possible.  This week I finally decided to give in to the craving and help myself to some fresh pineapple.  It may not be local, but it doesn't involve the Village People, barnyard animals, or nutritional yeast.  It's a start.

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Breakfast Quinoa

What are you eating for breakfast nowadays? Oatmeal? Toast? A smoothie?  All of the above? 

Whatever your answer, I won't judge.  Well, unless you aren't eating breakfast 'cause then that would be a problem. 

Or, if you are eating breakfast, but breakfast to you means glazed donuts every day for the past week.  Ahem, yes Ashley, I am looking at you... No, you're right, I said I wouldn't judge.  I'll just look at you out of the corner of my eye until you pick up that bowl and fill it with quinoa.  Good.  Now we're talking.

Have you jumped on the quinoa bandwagon yet?  If not, then allow me to catch you up. Quinoa (pronounced keen-wa) is the edible seed that comes from the Quinoa plant which originated in South America. Quinoa’s relatives include spinach, beets, and Swiss chard. Quinoa comes in several varieties (white, red, and black) and each has their own unique taste and texture.

Quinoa is one of the best sources of protein in the vegetable kingdom and is also rich in iron, potassium, vitamins, minerals, and dietary fiber. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This makes quinoa the perfect main dish for vegetarian meals.

Even though quinoa is not technically a grain it can be substituted for nearly any grain in cooking. It is also gluten-free so it is perfect for anyone with wheat or gluten sensitivities or allergies. Quinoa is fluffy, creamy, and nutty and can be served hot or cold. You can find quinoa in a variety of recipes here on my blog as well. 



Breakfast quinoa is special for a couple of reasons:

1. You eat it at breakfast.
2. It's a great way to start your day with a vegan source of protein (that doesn't include soy or gluten!).
3. You can top it with your favorite fruits, nuts, spices, and milk!

Now let's get to it! 

And, if you haven't already entered my Hurraw! Balm giveaway, please be sure to do before Saturday, December 3rd at 4 pm PDT.

Breakfast Quinoa
Serves 2

1 cup quinoa
2 cups of water
Any toppings of your choice

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.  Spoon into bowls and top with your favorite toppings.  Serve warm or cold. 

(Gluten-Free) Quinoa Pecan Stuffing

Shhh... can you keep a secret?

This recipe is what made me fall head-over-heels in love with mushrooms.  Yes, you heard that right.  I've been putting them in soups, stir fries, and salads almost every day this week. I am now a big fungi fan. 

But, that's not the secret.



See, my partner, Ashley, hates mushrooms.  She hates mushrooms more than kale (and that's saying a lot), but she loved this stuffing. Of course, I didn't exactly advertise that there were mushrooms in it.  Can you keep this a secret? 

As she ate it I sat nervously waiting for her to discover a small mushroom that hadn't been diced fine enough, but she made it through the entire plate without saying a word.  That's a huge success. 

Now that I've been enjoying mushrooms more I'm starting to develop a taste for them.  They're not so bad after all.  Any mushroom-haters out there waiting to be converted?  This recipe just might sway you.

I know that we still have some time before the holidays hit, but I can tell you that this stuffing will definitely be one of the dishes served this year.  Whether you are gluten-free, vegan, vegetarian, or just love delicious food, this should make it on your list for the holidays too.  I really liked serving it in a roasted acorn squash because it had a beautiful presentation and after the stuffing was scooped out, the squash was sliced up as a side dish.  However, you can just as easily skip the squash and serve the stuffing on its own.  Either way, this is a fabulous dish that everyone (even mushroom haters) will enjoy.  

(Gluten-Free) Quinoa Pecan Stuffing

Slightly adapted from Michelle Babb

Serves 6

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 acorn squash 

1 cup quinoa

2 cups vegetable broth plus 1/4 cup

2 Tablespoons coconut oil

1 small yellow onion, chopped

1 1/2 cups chopped mushrooms (I used shiitake)

1 small apple, cored, peeled and chopped into small chunks

Preheat oven to 350 degrees.  Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes.  (I recommend watching the pecans because they can easily start to burn). Remove them from the oven and turn the heat to 375.  

While the oven heats, add the pecans to a food processor.  Coarsely chop while adding the sage and thyme.  Set aside.  

Cut squash in half, rub with a little oil, and place on sheet pan cut side down in the 375-degree oven. Roast for 30 minutes, or until insides are tender.  

Rinse quinoa and place in a large saucepan.  Add 2 cups of the vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

Heat coconut oil in a large pan.  Add onions and cook until translucent.  Add mushrooms and continue to sauté until mushrooms are tender.  Add apple chunks and remaining 1/4 cup vegetable broth.  Cover and simmer for 5 to 7 minutes, until apple is tender.  Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined.  

Scoop a little squash out of the acorn halves.  Fill with the quinoa stuffing and serve.  (Once the stuffing is served, the squash can be sliced and served as well.)

Fresh Corn & Tomato Quinoa Salad

With all of my recent traveling and writing I haven't been spending much time in the kitchen.  In fact, tonight was the first time I've actually made anything substantial in the past week and a half.  I forget how much cooking means to me until I find myself standing over the stove, listening to a podcast, and feeling at peace.  I have more traveling coming up soon so I'm grateful to just be at home in this moment, eating quinoa, and feeling grounded.

Tomato and corn season are ending here.  Our warm weather started much later than usual this year so we've had an extended growing season and it's been wonderful to still have fresh tomatoes these last couple of weeks.  This salad comes together quickly and is perfect for weeknight cooking.  I was being lazy and kept the corn raw (which I actually prefer), but you can boil it for a minute if you'd rather. Enjoy this on a cool fall evening or anytime you need a moment to feel grounded. 

Fresh Corn and Tomato Quinoa Salad

From Vegetarian Times (July/August 2010)

Serves 8

Salad:

1 cup quinoa, rinsed and drained

1/2 teaspoon sea salt

1 1/2 cups fresh (or frozen) corn kernels (from 2 ears)

1 1/2 cups halved cherry or grape tomatoes

1 cup finely chopped red cabbage

1 cup diced cucumber

Dressing:

1/2 cup olive oil

1/4 cup fresh lemon juice

3 Tablespoons maple syrup

1 Tablespoon Dijon mustard

1 teaspoon sea salt

To make the salad: bring quinoa, salt, and 1 1/2 cups water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.  Set aside, covered, for 10 minutes.

To make the dressing: mix all ingredients in a blender until smooth.  

Mix corn, tomatoes, cabbage, and cucumber with quinoa in a bowl.  Mix with dressing and serve.  

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds

Sometimes after a long day the last thing I want to do is come home and spend all night making dinner.  I know, I know.  I'm a food blogger and you expect more of me.  But, somedays, this is just how it is.

This week this salad has been my saving grace.  If you look at the ingredients and prep, it can be intimidating. The key is start over the weekend in small steps so it doesn't feel overwhelming.  Don't believe me?  Here, I'll show you.

On Saturday evening, start by soaking some quinoa in a jar.  That's it.   Just add quinoa and water.  It doesn't get any easier than that.

On Sunday morning, before you head off to your yoga class or brunch, drain your quinoa and leave the jar on the counter.  Later that evening, rinse your quinoa, then throw these pumpkin seeds into your oven.  The prep work takes 5 minutes, they bake for 45 minutes, and then you just pull them out, let them cool, and put them into a jar for later.  Done, and done.

On Monday morning when you drag yourself out of bed and silently curse yourself for committing to 6 am spin class, just rinse your quinoa and leave the jar on the counter.  Easy as pie.

Monday evening?  Come home, kick off your shoes, grab something to drink, and rinse your sprouts.  Then massage some kale with a little tahini.  Top with sprouts and seeds.  Sit down and put your feet up.  You deserve it.  Dinner is served.

If you're looking for a heartier meal then add a simple side soup (this one can be made entirely in your blender!). And if you're aiming for a fully raw meal, then lucky you, you can skip the toasting of the pumpkin seeds and leave them plain.

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds
Serves 4

1/2 bunch kale leaves (about 6 cups), chopped (de-stemmed if desired)
salt (optional)
1/4 cup tahini
3/4 cup sprouted quinoa (see recipe below)
1/2 cup toasted tamari pumpkin seeds (see recipe below)

Place kale leaves in a large bowl and massage for about 2 minutes to help soften the kale.  A little salt can be added to help drain some of the kale juices and soften it up a bit as well.  Transfer kale to a fresh bowl (and discard any liquid from the kale) and mix with the tahini.  Toss with the sprouted quinoa and pumpkin seeds.

Sprouted Quinoa
Makes about 3/4 cup
(You can read more about sprouting here.)

1/2 cup raw quinoa
Jar or glass container for sprouting
Cheesecloth to cover the jar
Rubber band
Water for rinsing

Instructions
Put the quinoa in a glass jar and cover with water.  Put the cloth over the top and secure with a rubber band.  Soak it overnight or for at least 8 - 12 hours.  In the morning, rinse and drain the jar well.  There should not be water left sitting in the jar.

Leave the jar in a cool, dark place while the quinoa sprouts.  Make sure to rinse and drain the quinoa every 6 - 8 hours.  The quinoa will be done sprouting in about 48 hours.

Toasted Tamari Pumpkin Seeds
1/2 cup raw pumpkin seeds
1 Tablespoon tamari

Mix pumpkin seeds and tamari in a small bowl and let sit for at least 15 minutes so the tamari can be absorbed.  Place seeds flat on a baking sheet.  Toast in the oven at 250 degrees for 30 to 40 minutes, flipping at least twice.  The seeds are done with they are dry and crunchy.

Quinoa Cakes with Sweet and Spicy Corn Relish

I don't know about you, but I probably had more sugar over this past month than in the last 12 months combined.  It's time to get back to some healthy eating in these parts.

In other news, there have been some recent changes around here.  You might have already noticed, but the web address has changed.  You can now find this blog at: www.fortheloveoffoodblog.com/

It's nice and official looking, huh?

If you are an email subscriber or reading this on a feed, everything should be up and running smoothly.  (If not, please leave me a comment or send me an email at: livelovefeast[at]gmail[dot]com)  And if you're not already a subscriber and would like to be, please venture over to the right side of the blog and sign up. You can also find a link there to the new Facebook and Twitter pages as well.  Now, back to our regularly scheduled programming...

These quinoa cakes are super delicious and adorable.  I really love cute finger food and these are the perfect remedy to keep you (and me!) away from the vegan brownies at a New Year's party.  They are also yummy at brunch or as an entree paired with a salad or some baked tempeh. They are gluten and soy-free and, contrary to what you might think of when you hear the word "cake," they don't involve sugar except for a little maple syrup in the relish.

My directions below call for a standard size muffin-pan for baking, but if you are serving these as purely finger food you might want to use a mini muffin pan (just be sure to adjust the cooking time accordingly).  The challenge with making these is that if they are not cooked long enough they will not hold together.  However, if you cook them too much then you end up with crunchy quinoa.  In my oven, longer than 25 minutes seemed to be when things started to get too crispy.

I cooked my first trial batch for 30 minutes and none of them fell apart, but the outside layer was a little too crunchy.  To remedy this, I put them (while still hot) in a glass storage container and let them cool in the fridge for a few hours.  The trapped steam softened the quinoa up perfectly and none of the cakes fell apart.  This is now my preferred method of making them, but if you will be serving them straight from the oven be sure to cook them for 20-25 minutes.  Just know that you will probably lose one or two to crumbling. 

Serves 4 as an entree or about 6-8 as an appetizer. 

Quinoa Cakes
Makes 12 quinoa cakes.  

1 cup raw quinoa, cooked and then cooled
salt and pepper to taste
1/4 tsp paprika
1 tsp cumin
1/2 cup spinach, chopped
1/2 tsp garlic powder
egg replacer for 3 eggs (I used Ener-G brand)

Preheat oven to 350 degrees.

Mix cold quinoa with paprika, cumin, spinach, garlic powder, and salt and pepper to taste.  Add egg replacer and mix together.  

Add 1/4 cup of the quinoa mixture to each muffin cup.  Press down a little on the top so it is flat and even. 

Cook for about 20-30 minutes, until the tops are just turning brown and cakes are fully formed. Remove from oven, cool, and then flip the muffin tin over onto a baking sheet.  Your quinoa cakes are ready!

Sweet and Spicy Corn Relish
Inspired by Herbivoracious' recipe. 

1/4 tsp lime zest
1 tsp lime juice
1 Tbs cilantro, chopped
1 tsp red chile pepper flakes (if you want this less spicy, use 1/2 tsp or leave it out entirely)
1 Tbs maple syrup
1 cup corn kernels
1 small onion, diced finely
olive oil 
salt and pepper

Saute onion and red chile pepper flakes in a little olive oil over medium heat until the onion is just turning brown.  Add the corn and a little more olive oil as necessary.  Saute for about 5 more minutes. 

Mix the lime juice, zest, cilantro, maple syrup, and corn mixture together.  Add salt and pepper to taste.  Serve over the quinoa cakes.

Braised Pears with Qunioa and Butternut Squash

A couple of weeks ago the nonprofit that I work for held a fundraiser to raise money for our grants towards economic justice for women and girls.  Our guest speaker was a distinguished author who has done a lot of work with other women's funds.  At the end of her speech, she was talking about why it is so important for everyone to be donating their time, money, and efforts towards social justice.  I believe her words were along the lines of "because no one else is going to do it... There is not going to be anyone to come in and do the job for us."  For the past two weeks, these words have been ringing in my ears.

No one else is going to do it.  No one else is going to come and solve all of the economic, social, racial, etc. etc. injustice there is in our community.  It is up to us.  No one else is going to speak up when others are being exploited.  It is up to us.  I don't know how that makes you feel, but it makes me feel like I'm not doing enough right now.

The life coach in me immediately turned those words inward and made me want to push myself harder.  No one else is going to tell me that I could be doing more in my life-- whether that's donating more, volunteering more, or being a more present community member.  No one else is going to come challenge me and tell me that they know I could be giving 110%.  It's up to me. It's up to us.  I'm not quite sure where I'm going to be taking this newfound passion and energy, but I know that I will be doing more. 

Until then, braised pears and quinoa will have to do. I love the contrast of red quinoa against the squash so I highly recommend it.  Red qunioa also has a different texture and slightly nuttier taste that is a great balance for the sweetness of the pears.  If you're in a time crunch, you could easily leave out the butternut squash or serve the pears over plain quinoa.  But, if possible, I think you should make the extra effort.  Giving more is important when it comes to cooking too.

Serves 4.

Ingredients for quinoa and squash:
1 cup uncooked quinoa
1 1/2 cups broth (or water)
1/4 cup golden raisins
handful of slivered almonds
1 medium yellow onion, diced
1 tsp cumin
salt and pepper to taste
1 butternut squash - peeled, seeded, and diced
2 Tbsp olive oil 

Ingredients for braised pears:  
2 Tbsp Earth Balance
4 Tbsp agave nectar 
3 Tbsp soy sauce
1 Tbsp freshly grated ginger root
1/4 tsp cayenne pepper
4 firm but ripe Bosc pears, peeled, halved lengthwise and cored
2 Tbs unseasoned rice vinegar

Butternut squash:
Preheat the oven to 450 degrees F. Combine squash and two tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast for 20 minutes, turning 2-3 times with a spatula.

Quinoa:
Rinse your quinoa; then drain, transfer to a pot and add the broth.  Add the cumin, diced onion, and salt and pepper to taste.  Bring to a boil and cover with a tight-fitting lid, then turn the heat down to a simmer.  Cook for about 15 minutes and remove quinoa from heat.  Allow to sit five minutes with the lid on then fluff the quinoa gently with a fork.  Mix the raisins and almonds in just before serving.

Braised pears:
Melt Earth Balance in a pan and saute over medium heat.  Add soy sauce, ginger, agave, and cayenne pepper. Stir well until ingredients are combined then reduce heat to medium-low.  Add pears, cut side down.  Simmer 8-10 minutes, basting frequently until tender.  Transfer pears to a serving dish, leaving the liquid in the pan.  Bring liquid to a slow boil and add vinegar.  Simmer until thick and syrupy, about 3 minutes.  This is what you will pour over your final dish.

Preparation:
Mix squash and quinoa, then plate.  Top with two pear halves and drizzle your sauce over the top.  

Super-Healing Superfood Salad

Nothing beats a good bowl of greens, grains, and the sweet touch of vinegar. You know I'm all about vegetables and healing foods, but some days require more healing than others. This happens to be one of those days.

For me, this week has been all about healing and helping others to heal. Finding the places of peace and courage. Finding inner strength. And being able to find the balance. Healing, just like cooking, is all about balance. The balance between mind, body, and spirit. The balance between anger and forgiveness. And the balance between darkness and light.

When I first began my master's program a year and a half ago, I would clearly identify my life's calling as working to end violence against women. I had studied women's studies in my undergraduate program, was an educator/activist for women's issues at the UW campus, and had many spent years of my life helping women to deal with trauma. My work as an educator about violence and working with victims and survivors of abuse was vital and necessary - but personally draining. For me, there was so much darkness and sadness in that work that it took more from my life than it gave.

As I have progressed through my graduate program, I began to find a new calling in environmental concerns and, you'd never guess this, food. There had always been a passion in my life around food, but it became stronger and stronger. The more time that passed, the more that food became connected in my life.

Recently, several of my classmates have made comments about the shift in my area of focus. This shift in my life has brought me a great deal of guilt. I kept questioning myself, "how can I give up my work with women when there is such great need?" Starting to devote my time and energy to food was a huge shift and it took me a long time to be okay with it.

However, after a lot of soul-searching, I have realized that these two areas of my life are not entirely separate. The more that I have cooked over the past few months, the more I see trauma and food as connected. For me, food is about healing and helping survivors. All survivors. Food, one of our basic necessities, has so many deep emotional and spiritual connections. Just as food nourishs our body, it can shift our mood, and sometimes even lift our spirits. I am fortunate enough to have found a place where my passion for food meets my passion for healing.

Today I was walking past a church and saw a quote about darkness and light that struck me. I immediately googled it and found it in a speech by Martin Luther King.

Darkness cannot drive out darkness;
only light can do that.
Hate cannot drive out hate;
only love can do that.
Hate multiplies hate, violence multiplies violence,
and toughness multiplies toughness
in a descending spiral of destruction.

"Strength To Love,"
1963 Martin Luther King, Jr.

Where is your light? For me, food is my light and my love. In sharing my food, I am sharing light and love with those that need it the most. Thank you to all of those who are strong enough to work in the darkness and find their own source of light. Here's to your well-being and the health of your loved ones.

In creating this salad, I immediately turned to my typical superfood favorites: kale (a great source of vitamin A as well as iron, calcium, fiber, vitamin C, B1, B2, B6, and E), tomatoes (vitamin C, iron and lycopene - an antioxidant that neutrolizes free radicals that can damage cells in the body), qunioa (rich in amino acids and a complete protein), and red onions (which contain a phytochemical, quercetin, a powerful anti-inflammatory and anti-oxidant).

My new fave superfood is red beets. Not only do red beets contain a variety of vitamins (A, B, C, E, and K), folic acid, calcium, iron, and zinc, but they contain Betacyanin which is the pigment that makes them red. I have heard that this pigment can increase the amount of oxygen your blood can carry, thereby increasing the healing process. Sounds good to me.

3 medium red beets
1 cup cherry tomatoes, sliced
1 red bell pepper, diced
1/4 small red onion, diced
1 red apple, diced
1 cup quinoa (I used a mixture of white and red quinoa)
1 1/2 cups water
1/2 bunch (about 3 cups) lacinato kale, stems removed, chopped
2 Tbs rice vinegar
2 Tbs apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Olive oil

Preheat the oven to 375 degrees. Wash the beets and trim off the greens and pointy ends. Place the beets on a sheet of foil on a baking sheet. Cover with a light coat of olive oil and wrap the foil over them so they are covered. Cook for 1 to 1 1/2 hours, until beets are soft, but not slimy.

While beets are cooking, cook the quinoa. Add the water and quinoa to a pot, bring to a boil, cover with a tight-fitting lid, and then let simmer for 15 minutes until water is gone and quinoa is soft.

Combine the kale, onions, tomatoes, bell peppers and apples in a medium bowl. Add the vinegars, salt, pepper, onion powder, and garlic powder. When the quinoa cools, mix this with the other ingredients. Once the beets have cooked and cooled, dice, and mix with the other ingredients. Serve.

Gluten-free, soy-free

Quinoa Millet Salad

This salad would be great at a picnic on a warm summer day. Unfortunately, it's February and I live in Seattle. Nonetheless, this is a light and delicious salad.

I did not initially realize that the Italian herb blend I bought also had lavender, which gives this salad an interesting twist. Do I like it enough to add it again? The jury's still out. For my salad, I doubled the amount of peas and also added in chickpeas and red bell pepper.

From the Veg-Feasting Cookbook:
Serves 6 to 8

5 cups water
1 cup quinoa, rinsed well
1 cup millet, rinsed
1 cup drained and quartered artichoke hearts
1/2 cup julienned carrots
1/4 cup diced red onion
1/4 bunch chopped fresh parsley
1/2 cup sunflower seeds
1/3 cup sliced black olives
1 cup thawed frozen peas

Dressing:
1 clove garlic, chopped
1/3 cup lemon juice
1 1/2 teaspoons salt
1 teaspoon Italian herb blend
3/4 cup light-flavored oil, such as canola

Place 2 medium saucepans on the stove and pour 2 1/2 cups water into each. Bring the water to a boil and add the quinoa to one saucepan and the millet to the other. Cover, reduce the heat, and cook until the grains are soft, about 15 minutes for the quinoa and 20 minutes for the millet. Drain and rinse the grains in cold water. Set them aside to cool.

In a large mixing bowl, combine the cooked and cooled grains with the artichoke hearts, carrots, red onion, parsley, sunflower seeds, black olives and frozen peas.

In a blender, combine the garlic, lemon juice, salt, and Italian herb blend. Drizzle the oil into the blended ingredients. Toss the grain and vegetable mixture with the blended dressing and serve.

Quinoa with Cumin and Lime

This recipe is made at the Olympia Food Coop and comes from the Veg-Feasting cookbook. It's quick and easy to put together and is great with fresh lime juice. I've altered the recipe a bit and added some beans and bell pepper, which gives it a little extra crunch.

I have to admit I was a bit skeptical of quinoa when I first had it a few years ago, but it didn't take long to make me a true believer. Quinoa (pronounced Keen-wa) is an amazing food. It is high in protein and also contains amino acids, which make it a complete protein source. It is gluten-free and can be used in a ton of different recipes, like this one! You can find it in the bulk section of most grocery stores (PCC, Whole Foods, QFC, etc).

This recipe says that it will "convert people who think they don't like quinoa." I tested it out on Ashley (a genuine quinoa-hater) who gave it high praises. I believe her exact words were, "You just made me like quinoa? I hate you." Awww, true love.

Serves 8.

2 cups quinoa, rinsed well
1/3 cup lime juice
1/3 cup olive oil
1 tablespoon garlic, minced
2 teaspoons cumin
2 teaspoons salt
1/4 cup golden raisins
1/4 cup currants
1 red onion, thinly sliced
1/4 cup toasted pine nuts, toasted
1 small bunch cilantro, minced
1 bell pepper (red or yellow), diced
2 cups cooked kidney beans
2 cups cooked black beans

In a large saucepan, bring 4 cups of water to a boil over high heat. Add the quinoa and cook until done, 10 to 15 minutes. It is done when the grains are almost completely translucent, with just a small opaque dot in the center. Do not overcook.

Meanwhile, make the dressing: In a medium bowl, whisk together the lime juice, olive oil, garlic, cumin, and salt.

Drain the quinoa into a colander (make sure that the holes are small enough so that the quinoa doesn't escape) and rinse with cold water. Drain thoroughly. Place the quinoa in a bowl and pour the dressing over it. Add the golden raisins and currants, mix together and refrigerate until completely cool.

When the quinoa is cold, add the onion, pine nuts, bell peppers, beans, and cilantro. Mix well and serve.


Soy-free, gluten-free