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CANCER KICKING BMAN AND QUINOA

 

 

Once again at Thanksgiving we find ourselves under water holding our breath.   As we look up to the surface we can see the sunlight dancing happily and the birds flying overhead telling us relief and fresh air is just a few strokes away. Below our feet we feel a tug from a heavy anchor that wants to drag us to the bottom of the ocean floor. It reminds us only of “what happened”in the past instead of what could be in the future. Brian and I always found it, in strange way, fitting that the universe brought cancer into our lives at Thanksgiving.  Though devastating, we also saw it as a reminder that in order to survive anything in life we need to be Thankful.  Our Thanksgivings in the past were focused on friends gathering to drink, laugh and be merry.  It is still a day to celebrate but now we know the true meaning of being thankful.We remember to be grateful for even the little blessings and to always live life to the fullest.

Like everyone today, Brian and I are celebrating our blessings of continued health and happiness with amazing food! Below is one of one of our favorite Ass Kicking Cancer recipes for the holiday season. The quinoa is packed with protein and anti-oxidants and it tastes great!

YOU WILL NEED:

1 cup pf sprouted quinoa rinsed

1 cup of organic chicken broth

1 cup of dried organic cranberries

1 head of organic Kale

1/2 stalk organic celery

1/2 bulb of organic fennel

1/2 cup of Maple Syrup (We prefer grade A medium Amber.  We try to always buy from local Sugar farms in Vermont.)

1 clove garlic

1/4 balsamic vinegar

1/4 organic virgin olive oil

1 tbs dry mustard

1 tbs sea salt

 

Cook your quinoa and chicken broth on the white rice setting of your rice cooker or on you stove top in a pot.  When using a stove top reduce heat after quinoa reaches a boil. Once the quinoa is fluffy remove from heat. Chop your celery and fennel into quarter inch pieces. Then saute in a pan with garlic and one table spoon of olive oil. Once celery is tender add your chopped kale. Saute lightly, then transfer to a bowl with your quinoa. Toss in your cranberries, balsamic, remaining oil, maple syrup, salt and mustard. The dish is colorful, festive, healthy and it can be served hot or cold!

 

 

 

 
*Lifein2lemonade is edited by Ryan Howard

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