But I am looking up and confident as my doctors, specialists and I team up to address the many layers, I will continue to heal. Taking it one day at a time!
In the meantime, here's a recipe I came up with as I didn't have time to look one up! Story of my life ;-)... lately anyway! By the way, do your best to get local and organic produce. Much more nutritious and tasty than conventional (which is 0 nutrition).
INGREDIENTS
- 1 cup of millet and 1 cup of quinoa* (soaked in filtered water and drained. Optional: You can sprout after draining.)
- 4 cloves of garlic (you can add more if you like)
- 1/2 chopped yellow onion
- thumb size chopped ginger
- 3 sliced organic red potatoes
- 1/2 chopped red bell pepper
- 1/2 sliced large jalapeno
- organic curry (to taste)
- 1/2 cup of organic coconut milk (I use SoDelicious)
- Himalayan sea salt (1/2 tsp or more to your liking)
- black pepper (1/4 tsp)
*Note: Technically, millet and quinoa are not true grains, but seeds. Check out the links below for further information.
http://chetday.com/quinoa.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53
STEP 1
Make sure the millet and quinoa grains are completely drained . Heat pan for 1-2 min.
STEP 2
Toss in the red potatoes and pour 1/2 cup of filtered water into pan. Let it simmer for 15 min or until you can poke a hole in the chopped potatoes and water has evaporated. Add the drained millet and quinoa. Let it sit for another 10 min or until the grains are semi-translucent. The mille
STEP 3
Then toss in the rest of the ingredients and turn the temperature to low heat. Sautee for 5 min. DO NOT cook the vegetables! All you are doing is softening the vegetables. Cooking it will take away all the nutrients, enzymes, etc.
The end result should be a colorful, delicious dish still packed with nutrition!
