Lately I have been on this kick to really eat healthy. I'm lactose intolerant but mostly ignored this while in college. Recently, I decided to be tired of feeling sick most of the time so I took charge of my life *Ha* and am trying to eliminate dairy from my diet. This is actually incredibly hard. I never realized how much dairy I ate until I tried to cut it all out! Luckily, I've discovered lactose free milk which is a big hit for me *Yay!*
Also, I've discovered quinoa - which I love!
The secret to quinoa, for those of you who don't know, is that you have to wash it first. A type of seed, quinoa naturally is coated with a bitter kind of coating that deters birds and other things from eating it. So before you can cook it, it needs to be rinsed and rinsed well. This is a pain if you don't have a strainer with small enough holes that the tiny power seed (considered a grain though it's not) can't slip through. The way I do this is by putting the desired amount in a bowl, adding water, and whisking it with a fork. I then use a plate to stop the quinoa from falling out while I pour out the water. Repeat once and then put in a pan. You cook it almost exactly like we cook rice in the US. (I clarify because they don't make rice anywhere else like we make it here which is a simple 1:2 ratio of rice, or quinoa, to water then bring it to a boil. Reduce to a simmer and cover for 15-20 minutes.) Quinoa only needs 15 or less.
I tell you about quinoa because it's an ingredient in this amazing salsa/salad that I like. It's a salsa, but if you add quinoa than it no longer needs chips and you can eat it like a light summer salad.
The girls I work with have yoga once a week with an amazing local woman. She often teaches them about essential oils as well as yoga and one day she brought in ingredients and made several foods for them which include essential oils as part of the recipes. This salsa is a take on one of the recipes she brought in - sans the essential oils and probably other things since I didn't write it down.
That's the beauty about food, isn't it? Especially salsa. You throw in what you like and voila!
It's easy, made with a lot of fresh ingredients, is full of nutrients, and DELICIOUS.
Here it is:
SUMMER AVOCADO AND ORANGE SALSA/SALAD
Speaking of avocado, how do you cut yours? I just learned a new trick and it Blew My Mind! You cut the avocado in half, use your knife to slam into the seed which you can then give a twist and it comes out. This isn't the mind blowing part although it is pretty neat. No, the mind blowing part? You're going to cut each half in half and then you can literally pull the peel off! DID YOU KNOW THAT?! If you did and you never showed me, shame on you.
If you want to consume this deliciousness as a salsa, or if you are a quinoa-hater (dude, it's your life, that's cool) just make it without the quinoa.
Also, I've discovered quinoa - which I love!
The secret to quinoa, for those of you who don't know, is that you have to wash it first. A type of seed, quinoa naturally is coated with a bitter kind of coating that deters birds and other things from eating it. So before you can cook it, it needs to be rinsed and rinsed well. This is a pain if you don't have a strainer with small enough holes that the tiny power seed (considered a grain though it's not) can't slip through. The way I do this is by putting the desired amount in a bowl, adding water, and whisking it with a fork. I then use a plate to stop the quinoa from falling out while I pour out the water. Repeat once and then put in a pan. You cook it almost exactly like we cook rice in the US. (I clarify because they don't make rice anywhere else like we make it here which is a simple 1:2 ratio of rice, or quinoa, to water then bring it to a boil. Reduce to a simmer and cover for 15-20 minutes.) Quinoa only needs 15 or less.
I tell you about quinoa because it's an ingredient in this amazing salsa/salad that I like. It's a salsa, but if you add quinoa than it no longer needs chips and you can eat it like a light summer salad.
The girls I work with have yoga once a week with an amazing local woman. She often teaches them about essential oils as well as yoga and one day she brought in ingredients and made several foods for them which include essential oils as part of the recipes. This salsa is a take on one of the recipes she brought in - sans the essential oils and probably other things since I didn't write it down.
That's the beauty about food, isn't it? Especially salsa. You throw in what you like and voila!
It's easy, made with a lot of fresh ingredients, is full of nutrients, and DELICIOUS.
Here it is:
SUMMER AVOCADO AND ORANGE SALSA/SALAD
- 4 avocados
- 3 oranges
- 5 roma tomatoes
- 1 red onion
- 1 can of black beans
- 1 can corn
- fresh cilantro
- salt
- 2 cups cooked quinoa
Speaking of avocado, how do you cut yours? I just learned a new trick and it Blew My Mind! You cut the avocado in half, use your knife to slam into the seed which you can then give a twist and it comes out. This isn't the mind blowing part although it is pretty neat. No, the mind blowing part? You're going to cut each half in half and then you can literally pull the peel off! DID YOU KNOW THAT?! If you did and you never showed me, shame on you.
I didn't use the whole onion and I use only sodium free black beans and sugar free canned corn. Did you know many of the corns you buy canned contain added sugar? Now you do, you're welcome. I also use sea salt because I think it tastes better.
You're going to chop up everything, including the oranges, and throw them together. THAT'S IT.
Add the salt and the amount of cooked quinoa that is your preference.
If you want to consume this deliciousness as a salsa, or if you are a quinoa-hater (dude, it's your life, that's cool) just make it without the quinoa.
Do you love it?
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