Quinoa Salad with Lemony Tahini Dressing

If you are not familiar with quinoa (pronounced keen-wah) then it is time to get acquainted. Here's the scoop. It's an ancient grain/seed originally grown in South and Central America and is high in protein, calcium and iron. It also contains vitamin E and some B vitamins as well as some other good stuff that I am not going to get into because I am not a nutritionist and don't know what they do (yet). When cooked, quinoa becomes fluffy and has a nutty flavour, so it works with many different vegetable combinations.

 Kale another essential part of this recipe, has powerful anti-oxidant properties and is high in beta carotine, vitamin K and C, calcium and other things I can't pronounce. With the leftover kale from the salad, you can bake it with flavourful spices like cumin, coriander, whole fennel seed, garlic, sweet spanish paprika, sea salt and black pepper.

The combination of red beets, golden beets, carrot, kale and quinoa create a very colourful, super nutritious and in combination with the tahini dressing makes it super tasty. -B

What you will need:
* A cup of cinnamon chai tea (David's Tea makes a delicious caffeine free one) to revitalize, wake you up and help you focus.
*You might want to listen to Demon Fuzz- Afreaka. Just saying.

For the salad:
1 cup Quinoa (I like to soak the quinoa for about 20-25 mins to reduce the earthy taste)
2 cups water
Bunch of Kale
1 Large carrot
2 Red beets
1 Small golden beet
1 medium-large size carrot

Soak Quinoa for about 20-25 mins. While quinoa is soaking, peel then shred carrot and golden beet. Take two kale leaves, wash and chop into bite size pieces (you can use the stems if you like).

Peel and chop red beet into small bite sized pieces. Set veggies aside. When quinoa is done soaking, fill pot with 2 cups of water. Bring to boil. Add quinoa. Bring to boil again. Reduce heat to low and place on a tight fitting lid. Cook for approx. 20- 25 min (or until soft) stirring occasionally. When ready, let quinoa cool before adding veggies. Once cool, throw everything in. Give it a mix.  Serve with dressing on top.

For the dressing:
2.5  Tbls. Prepared Tahini (you can find this in most grocery stores or you can get it at Akrams in Kensington Market)
Juice from 1 medium sized lemon
Fresh parsley -a small handful
1-2 cloves garlic (adjust to taste)
Black pepper (to taste)
Sea salt (to taste)

*I use a Magic Bullet for this. If you don't have one a blender will work or you may just have to mix in a cup with a fork or whisk but it should be creamy.

Throw all the ingredients above in the Bullet and mix that shit up. Kay? Done. Adjust to taste if you like. I like it really lemony.

Baked Kale

While quinoa is cooking start preparing the kale.

Pre-heat oven to 350˚.

Wash the leftover kale from the salad and chop in to bite-size pieces. Throw the kale into a big bowl and drizzle on olive oil (just enough so that spices stick). Mix it up. Now this part is a guessing game. I just throw everything on, mix it up and BAM - Done! Sprinkle on the following spices; garlic powder, cumin, whole anise/fennel seed, coriander, sweet spanish paprika, sea salt and black pepper. Mix it up.

Spread kale on baking pan. (I don't grease or cover with anything). Bake for 10-15 min. Mix occasionally. You kinda want some really crispy pieces - almost burnt. It's a nice mix to have super crispy with just baked. When finish eat as a snack or serve as side dish. -B

Yams and Beets!

Baked Yams and Beets. This recipe is IBS (more about that later) friendly, easy to make, and is nutritious and  delicious!  Both beets greens and roots are an excellent source of magnesium, iron and vitamin B. Beet roots are also a good source of potassium, fibre, folic acid and manganese. Yams are a excellent source of vitamins A, B6, C,  thiamine and panoththenic acid.Vitamin B6, Thiamine and pantothenic acid work to metabolize your food which is helpful if you have IBS.

  
What you will need:

A Glass of your favorite vegan red wine and I like to listen to the Soviettes (LP 3) to get me stoked.
1 xlrg yam or 2 med.
5 small beets, unwashed and unpeeled
olive oil (enough to brush on beets and drizzle on yams)
sea salt to taste
black pepper to taste
rosemary
garlic powder
handful of fresh parsley
tin foil
shallow baking dish
large bowl for mixing

Baking Beets:

1. Preheat oven to °400
2. Trim stems to about 1/2"
3. Do not wash. Apparently moisture causes the beets to steam and we don't want this. I mistakenly washed the beets and they steamed and sizzled and made funny white bubbles. If there is dirt on your beets just wipe with a paper towel.
4. Brush outsides with olive
5. Wrap tightly in tin foil.
6. Place in shallow baking dish and cook for 45-60 minutes (until soft and skin slips off)
7. When beets are cooked cut off stems if you are not using them, and peel off skin.
8. Chop into bite sized pieces

Baking Yams:

You can bake the yams in the same dish as the beets however you will only need to bake the yams for about 15-20 minute so put them in at the end.
1. Wash yam and cut off any bad spots
2. Chop yam into bite size pieces.
3. Place yams in a large bowl
4. Drizzle on olive oil
5. Sprinkle on sea salt, black pepper, garlic and rosemary
6. Mix
7. Spread yams and beets on baking pan and bake for 15-20 minutes or until soft.  Stir occasionally
8. When ready, salt and pepper to taste  and add fresh chopped parsley.

*Note: For a more substantial meal try adding chick peas. Canned or dry - follow cooking directions. Then sauteé in a bit of olive oil and fresh lemon and salt and pepper to taste.

*P.s. You can also bake fennel with the beets (same way - cook until soft) and eat together as a side dish.
Buon Appetito!
-B