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Oct 23, 2010 BY Joy McCarthy

Power Quinoa Salad: Antioxidant-Rich

—  found in  Food  —

I love eating salads in the spring, summer, fall or winter. This is a surefire way to increase antioxidants, vitamins and minerals into your body because raw foods have no processing. It's the simplest method to get nutrient-dense food from mama earth into your belly and into your cells.

Sure, I'm simplifying a little bit here, but that's just because I'm so passionate about educating everyone on the healing power of food.

If you look at a plate of food and everything has been manufactured -- come from a factory, cooked -- then you are eating dead, lifeless food. You will notice it is dull and drab looking too -- do you want to look like this?

Raw food is bursting with enzymes, vitamins, minerals, antioxidants and a plethora of beautiful colours. These are the foods that you going to make you THRIVE, not just survive, inside and out.

I am not a raw foodist nor do I recommend a 100% raw food diet, especially not in the winter in Canada when it's freezing cold. But what I do recommend is making sure you eat real live whole food every single day. Some of the benefits I have seen both with myself and my clients are: glowing skin, thicker shinier hair, better bowel movements, mental clarity, greater happiness, blood sugar balanced, lowered cholesterol, lowered blood pressure and more.

Whenever I write articles about the healing power of food, I often use an amazing book as my reference guide. I don't mind sharing it with you -- in fact, I would love it if you bought this book so you can transform your life and eat healing foods too: 'The Encyclopedia of Healing Foods' by Michael Murray, N.D.

There are certainly many healing foods in this yummy recipe; I paired it with some baked fish the other night.

Ingredients:

3/4 cup (or more) of quinoa

4 large handfuls of leafy greens (spinach, arugula or kale)

1 avocado chopped

3 celery stalks chopped

Half a cucumber sliced

Handful pumpkin seeds

Handful goji berries

Gluggs of extra-virgin olive oil

1 freshly squeezed lemon

Sea salt & black pepper

Method: Cook the quinoa ahead of time. I usually cook a big batch once a week so I have it on hand in my fridge. Quinoa cooks like rice, 1 part quinoa and 2 parts water for under minutes. Bring the water to a boil with the quinoa in it, reduce heat to low and let cook for 12-15 minutes.

Place your greens into a big bowl and toss in all the ingredients. Add the dressing last and don't be shy with the EVOO and lemon, create the salad to match your tastebuds. Serves 2 with leftovers.

Oct 23, 2010 BY Joy McCarthy
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