Have I told you how much I LOVE cooking? And of course EATING too! I sometimes have a health coaching client that doesn't really cook at all, and part of my job as their coach is to teach them how easy and healthy it is to prepare something luscious in a short amount of time! There's something about using what you have in your own kitchen to create delicious, nourishing and beautiful meals that just makes you feel more satisfied, more in charge of your life and more able to meet your health goals. All of the ingredients in this gorgeous meal-in-a-bowl are clean, detoxifying and healing--and perfect for warm weather! Super shout-out to COOKIE + Kate for this adapted gem!
1. To cook the quinoa: In a saucepan, combine the rinsed quinoa and 1 cup low-sodium veggie broth and 1 pat of butter or 1 Tbls olive oil. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Season to taste with sea salt.
2. To toast the sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
3. To make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice and zest, mustard and honey until emulsified. Season with sea salt and black pepper, to taste.
4. To prepare the avocado: In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, minced garlic, coriander and sea salt. Mash with a fork until the mixture is blended and no longer chunky.
5. Assemble the salads: Divide the arugula and quinoa between two large salad bowls. Drizzle lightly with vinaigrette (you will have leftover vinaigrette) and toss to coat. Divide the radishes and carrots between the two bowls, top with a sprinkling of sunflower seeds, and add a big ol' dollop of herbed avocado. Serve!
“We need a revolution. Cooking real food is a revolutionary act.* We have lost the means to care for ourselves. We have now raised the second generation of Americans who don’t know how to cook. The average child in America doesn’t know how to identify even the most basic vegetables and fruit; our kids don’t know where their food comes from or even that it grows on a farm”
Dr Hyman was one of my professors at my Integrated Wellness and Nutrition School (IIN) He's the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author. Check out his article Why Cooking Can Save Your Life and you might get even more inspired!
Be Well! Carol (and Henry the Beast!)
Ingredients:
¼ cup olive oil
1 lemon zested and juiced
1 teaspoon Dijon mustard
½ teaspoon local honey
Dash sea salt
Lots of freshly ground black pepper
½ cup quinoa, rinsed under running water in a fine mesh colander
2 garlic cloves, pressed or minced
2 teaspoons olive oil
4 cups arugula
2 radishes, sliced into super thin strips or rounds
3 carrots, peeled and then sliced into ribbons with a vegetable peeler
3 tablespoons sunflower seeds
Lemon vinaigrette
¼ cup olive oil
1 lemon (preferably organic), zested and juiced
1 teaspoon Dijon mustard
½ teaspoon honey
Dash sea salt
Lots of freshly ground black pepper
Herbed avocado
1 large avocado, diced
¼ cup olive oil
1 lemon zested and juiced
1 teaspoon Dijon mustard
2 cloves garlic minced
Dash sea salt
Lots of freshly ground black pepper