I have been asked a lot lately what program I recommend to my clients. I can’t really answer that, since all programs are custom creations. However, there are a few things that hold true for all of the cleanses, all of the programs and all of the recipes. I am a firm believer in a veggie-centric regime, gluten free grains and unrefined sugar. Gluten free does not mean “no carbs.” In fact, carbohydrates are necessary and very good for us. We need them to produce serotonin in the brain, which helps us to think more clearly and balances out our moods – essentially, it keeps us happy.
Quinoa is one of my favorite grains. It is highly adaptable to most recipe re-creation and even makes an excellent breakfast cereal. Recently, I have been playing with quinoa risotto. While it cannot stand up to the traditional risotto-making process, it can hold its own with a variety of add-ins. Mixing red, black and white quinoa together makes a stunning arrangement on its own, with just a few green peas or even some sweet potatoes. I like to put the entire dish over crispy romaine or butter lettuce so it wilts a bit and then top with olive oil and lots of chives and crushed red pepper. It is a vegetable feast!
Quinoa And Sweet Pea Risotto
With butternut squash, kale and lettuce…
¾ C quinoa (mix black, red and white or all one color)
Double the amount of water –
3 leaves of kale, chopped
1 small butternut squash, cut into cubes
1 small head romaine lettuce, ripped into small pieces
½ C sweet peas (frozen or fresh)
Pinch of cumin
Pinch of saffron
Splash of truffle oil to finish (optional)
Putting it all together
Cook the quinoa in 2 cubes of low salt organic bouillon with the saffron.
When ¾ the way through add the sweat peas, and the squash (cut and pre cooked)
Stir in cayenne pepper, cumin and a splash of nama shoyu to taste.
Add the chopped kale or dark leafy green of your choice
Toss over crisp romaine lettuce and stir. The lettuce will wilt.
Finish with splash of truffle oil.