Quinoa Corn Salad
Quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. It highly appreciated for its nutritional value, as its protein content (12%–18%) which is higher than any other grain. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids making it an unusually complete foodstuff. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.
- 2 cups quinoa (available at most health food stores )
- 4 cups water
- ½ corn kernels (either frozen or fresh, cut from cooked corn cob)
- 1 tablespoon finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- ¼ vegetable oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 green onions, chopped
- 1/2 cup chopped fresh mint
Wash quinoa well in 3 changes of cold water in a bowl, draining in a large sieve each time. In a pot bring the 4 cups of salted water to a boil and add the quinoa. When it comes to a boil again bring down to a simmer and cook covered for approx. 10 to 15 minutes or until quinoa is tender, fluffy and dry. (For a nuttier taste, toast the quinoa in a hot dry pan for 5 minutes before cooking.) Remove from heat and let stand (still covered) 5 minutes.Meanwhile, whisk together lemon zest and juice, oil, honey, salt, and pepper in a large bowl until combined. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, green onions, mint, and salt and pepper to taste
Beet Salad with Orange and Mint
Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
- 2 lbs beets trimmed & washed
- 1 tbsp rice wine vinegar or to taste
- 1 tbsp olive oil
- Zest from ½ orange
- 2-3 tbsp. slivered mint
Wrap beets tightly in foil and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. Cool, peel and cut into cubes. Toss with oil, vinegar, orange zest and mint.
Old home remedies use cinnamon in preparations to combat diarrhea and morning sickness, because it is a carminative (an agent that helps break up intestional gas).
Recent studies show that cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Although these tests have not been conducted on humans yet, many diabetics have added 1/4 teaspoon cinnamon per day to their daily diet, proclaiming favorable results. Controlling diabetes can help prevent coronary artery disease and high blood pressure.
Cinnamon also has antiseptic and astringent properties.
A study by Alan Hirsch, M.D. at the Smell and Taste Treatment and Research Foundation in Chicago found cinnamon scored high as an aphrodisiac for males.
—Peggy Trowbridge Filippone. About.com.