Wednesday, July 10, 2013

Wild Woman Wednesday

Wild women wear well!  Why?  Because we take care of ourselves and try to eat right.  Today on the  “Eat This, Not That!” blog posting I received, they had a great article on “10 Foods for a Longer Life” that fits well with our longevity lifestyle goals.  The list includes egg, green tea, garlic, grapefruit, greek yogurt, avocados, quinoa, bell peppers, almonds, and last but not least, swiss chard.  Here’s the link:

An interesting side note about grapefruit – a recent study showed that peole who ate half a grapefruit with each meal lost an average of 3.6 pounds over the course of 12 weeks, some losing as much as 10 pounds.  Love it – live longer and lose weight – there’s a combo I can do!  I admit, since I love grapefruit, this is not a hard choice.

Quinoa is a grain that I’ve started using only in the last year or so.  It has high protein content, substantial fiber, high in iron/potassium/magnesium and is low in fat.  One cup of cooked quinoa is 222 calories.  It’s also gluten-free – check out more info on this great grain HERE.  My friends Chuck and Terri made these amazing quinoa-stuffed peppers that I just wanted to rub in my face, they were THAT good!  I was looking up some information on potassium for my Mom and came across this scrumptious recipe over at The Daily Green for Quinoa Salad with Roasted Asparagus and White Beans.  What a fantastic blend of healthful, live-long foods into a flavorful dish packed with protein and potassium! 

So, wild women, get cooking with with some of these ingredients to stay healthy and strong this summer.  Make a big glass of iced green tea, have your quinoa salad with an appetizer of half a grapefruit, and (as Spock use to say) Live Long and Prosper!  (And be sure to check in tomorrow when we share a mouth-watering recipe on "Tasty Thursday"!!!  You won't want to miss it.


Coach Linda Bush

Photo/Recipe cortesy of vegan cookbook author Robin Robertson
Quinoa Salad with Roasted Asparagus and White Beans

Nutty, flavorful, and loaded with nutrients, quinoa is a delicious grain that shines with the addition of roasted asparagus and a light lemony dressing.


1 cup quinoa, regular or red, thoroughly rinsed
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 (16-ounce) can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips
1/2 cup celery, thinly sliced
2 tablespoons minced scallions
Salad greens, to serve
2 tablespoons chopped fresh parsley or basil, for garnish

1. Preheat the oven to 425° F.

2. Combine the quinoa with the water in a saucepan and bring to boil. Salt the water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.

3. Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Roast until tender, about 10 minutes.

4. In a separate bowl, combine the remaining olive oil, lemon juice, and salt and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.

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