Recipe of the Month (as seen in our Health E News)

Quinoa Tabouli Salad with Peas

Compliments of Lori Nichols-Davies at the Holistic Cooking Academy of Canada

Serves Ten

Quinoa is nutritionally superior to all grains - including Bulgar wheat or couscous commonly used in Tabouli. Rinsing and using a bouillon cube reduces a bitter taste in this grain. Couscous is processed wheat, and is deficient in fiber and nutrients. Quinoa has ten grams of highly absorbable protein in a half-cup, also B6 and magnesium to buffer the heart. It is alkaline forming, which slows aging.

Parsley is high in iron and one of the best diuretics known for weight gain due to edema. It both builds and cleanses our blood, an aspect that affects all organs. Hence its medicinal affects for all four blood types. Parsley is abundant in beta carotenes to fight infections, and high in fiber for fat loss. A good Tabouli has more parsley than grain in it. The omega 3-6-9 oil is very effective for weight loss.

NUTRITION TIP: What’s the difference between vinegar and fresh lemon juice? Vinegar is acetic acid and lemon is citric acid. Both are used for energy in the Krebs cycle and therefore cannot feed Candida albicans (which only eats sugar) Lemon juice has more potassium, therefore, it is more alkalinizing than vinegar, and becomes alkaline in the bloodstream, not the stomach. All vinegars are fermented, and therefore could affect someone allergic to yeast. White vinegar is not distilled, but is made from distilled alcohol, is common in commercial dressings, and “interferes with digestive enzymes”, according to Harvey Diamond in Fit for Life and Dr. Peter D’Adamo in Eat Right for Your Blood Type. However, unpasteurized apple cider vinegar is the exception. Used by Hippocrates, it is the only medicinal vinegar on the market. Like lemon, it balances the pH in the blood, vital to nutrient proficiency.

Preparation time: 45 minutes

1 cup (250 ml) raw quinoa, rinsed in warm water in a bowl, rubbing with the hands
2 cups (500 ml) raw green peas - or seven two-week-old eggs (for easier removal of the shell)
4 cups (1 L.) fresh parsley washed and finely cut. Take stems off.
2 fresh plum tomatoes, finely diced to 1/4-inch cubes
1 English cucumber, unpeeled, and diced (3 cups)
2 green onions cut fine - the green part included
4 fresh mint leaves, or 1 tbsp. dried (opt)
3 tbsp. (45 ml) blended omega 3-6-9 oil
1 lemon freshly juiced (2 tbsp.- 30 ml)
4 cloves garlic, minced
2 tsp. (10 ml) sesame salt

1. In a small pot on medium heat boil quinoa in 2.5 cups of water and bouillon for 20 minutes. Boil eggs, if using. Cool in cold water while chopping. Use a timer for quinoa and eggs, as cut veggies take 35 minutes.
2. Combine well in order given in a medium salad bowl. Add oil and lemon and continue to toss well.

What's in it for me per cup with peas?
Calories: 226 150 pound adults need 600 mg. per meal for longevity. 800 mg. with intense labor.
Protein: (26%) 15 g. Daily protein requirements are 50% of ideal body weight, or more when very active.
Smart Fat: (51%) 13 g. 150 pound adults need 23 g. per meal, or 4-tsp. per meal.
Carbohydrate: (26%) 15 g. 150 pound adults need 15 – 60 g. per meal. (A limit of 15 g. helps weight loss)
Fiber: 3.5 g. Adults need 10 g. per meal. Be sure to take an herbal supplement.
Pro-vitamin A: 2,358 units Adults need 3300 units per meal. Have a glass of milk with some molasses.
Calcium: 127 mg. Adults 18-50 need 350 mg. per meal. Menopausal women need 500 mg.
Magnesium: 132 mg. 150 pound adults need 117 mg. per meal
Phosphorus: 308 mg. Adults need 350 mg. per meal.
Iron: 7.8 mg. Adult female needs 4 g. per meal; males need 3 mg. per meal.
Potassium: 596 mg. Adults need 900 mg. per meal. Eat a cup of berries or a mandarin orange.
Sodium: 492 mg. Adults need 600 mg. per meal. More than this could create congestive heart failure